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Recipes >> Chef Nadeem Recipes > Irani Biryani by chef nadeem

Irani Biryani

Irani Biryani
Prep Time
35-40 mins
Cook Time

30-35 mins

5-6 persons
Iranian Biryani, as the name implies originates from Iran. In this recipe dry fruits and kewra are some of the additions that give the biryani distinct aroma, flavour and the saffron its signature yellowish tinge. This tasty and colourful recipe make you glad when you serve it in front of guests and you will hear the appreciations.
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Source:  Chef Nadeem In morningmaza On Zaiqa Tv
27 Ratings
3 out of 5 stars
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  • Beef 1 kg
  • Rice 600 grams
  • Potatoes 750 grams
  • Onion ½ kg
  • Green Cardamom (Elaichi) powder 1tsp
  • Almond(Badam) 30 grams
  • Cashew (Kajoo) 30 grams
  • Green chilli 6-10no’s
  • Saffron 1-1/2 tsp
  • Black pepper powder 1 tsp
  • Red chilli powder 1 tbsp
  • Black cumin (Kala jeera) 1 tbsp
  • Kewra 1 tbsp
  • Ginger garlic paste 2 tbsp
  • Lemon juice 6 tbsp
  • Ghee as much required
  • Oil as much required
  • Salt to taste

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Cooking Directions

  1. Put some oil and chopped onions in a sauce pan and fry the onion till they change their colour to a light brown colour.

  2. Take fried onions out on to a tissue pepper to let excess oil out and grind half of the brown onions.

  3. Now fry some cashews and almonds in the same pan, a little then.

  4. Take the nuts out after a couple of minutes and grind them in blender.

  5. Fry the potatoes in the same pan as well until they are cooked.

  6. Put the meat into the same saucepan and fry the meat.

  7. Add fried onions, cumin(jeera)powder, black pepper, saffron (1tsp), red chilli powder, green cardamom(illaiche) powder, green chilli, salt and cook the ingredients.

  8. Now add ginger garlic paste and lemon juice and cook all the ingredients well

  9. Add water and fried onions in to the meat, cover it for 15 mins to let it cook well.

  10. In another pan boil the rice (do not boil the rice fully).

  11. Take another pan and add a layer of rice in the pan.

  12. Cover the rice with the meat.

  13. Add another layer of rice covering the meat.

  14. Sprinkle ground cashew’s and almonds, kewra, pinch of saffron(not necessary), and brown grinded onions.

  15. Cover the biryani with a tight lid and let the rice fully cook.

  16. Dish out in a platter and serve it with raita and salad of your choice.

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Comments posted by users for Irani Biryani recipe:

  1. This is not Iranian. Iranian biryani does not contain rice, it is a mat patty with bread.

    on Jul 16 2015 12:41AM Report Abuse ANON
  2. niccccccccccccccccccccccccccccccccccccccccccccccccccccceeeeeeeeeeeeeeeeeeeeeeeeee

    on Jun 23 2015 12:15AM Report Abuse Guest
  3. Is 1 teaspoon saffron not much in quantity for 1kg meat/600gm rice? Will it not taste bitter?

    on May 25 2015 5:18AM Report Abuse ANWAR QUADRI
  4. well I just tried it and changed a few things here and there since we are Pakistani so added fifteen green chillies the rest was same and it turned out to be my best Biryani ever now will always only cook this :-)

    on Feb 5 2014 2:09PM Report Abuse FAYSAL MANZOOR
  5. Delicious. I used vinegar for lemon juice and honey for the rose syrup. Simply one of the best curries i have eaten.

    on Sep 9 2012 3:47PM Report Abuse AMANDA
  6. It could not be right recipe. Beef is not right in this recipe. Please review this and publish it form Iranian cuisine Book Name ( New Food of Life) written by Najmeih Batmanlij.That is real Irianian food.

    on Aug 29 2011 3:49AM Report Abuse HASSAN BAHADEELA

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