moti biryani

Moti biryani

This  dish  is  from the era of Nawabs and Mughal rule in India. It is said that Biryani came to India along with the Persian invaders .In Lucknow ,the Biryani at first was not at all a Royal or Shahi dish. The construction workers who worked for the palace used to  prepare this wholesome meal by cooking meat and rice will all the spices together  and smelling its beautiful aroma the Nawab  ordered his Royal chefs  to make this recipe a part of the Royal kitchen .
Author indrani




  • Minced chicken 400 gm
  • Chopped onions 1 cups
  • Ginger garlic paste 2 tsp
  • Green chilies 2 to 4 finely chopped
  • Mint leaves 2 tbsp.finely chopped
  • Lemon zest 1/2 tsp
  • Lemon juice 1 lemon
  • Sugar 1 tsp
  • Rice flour 1/4th cup

Gravy or sauce

  • 1 cup Onions chopped
  • 2 Tomatoes chopped
  • 2 tbsp. Ginger garlic and green chilly paste
  • 1 tbsp. Red chilly powder
  • 1/4th cup Oil
  • 2 tbsp. All spice powder cinnamon stick (3 to 4 inch,2 to 3 cardamom,1 tsp black pepper, 3 to 4 clove,1 star anise,1 mace flower,1/2 nutmeg) grounded into fine powder


  • Caramelized brown onions.
  • Food color green, yellow and orange
  • Mint leaves a fist full of


  • 2 cup Basmati rice
  • Salt


Preparation of balls

  1. Mix everything together and form small balls.
  2. Roll each ball in rice flour .
  3. Steam them for   10 to 15 minutes

Preparation of sauce

  1. Fry chopped onions in oil till brown
  2. Add chopped tomatoes and cook till they melt.
  3. Add  ginger garlic paste and cook till oil separate
  4. Add  red chilly powder and all spice powder and cook
  5. If the gravy is too thick add 1/2 cup of water and desired salt.
  6. Then add the meat balls and cook in slow heat, till oil float on top.

Preparation of rice

  1. Soak rice in water for at least half an hour .
  2. Heat water in a broad vessel till it boils.
  3. Add soaked and strained rice .
  4. Add little salt.
  5. When the rice is cooked but not soggy ,take it off from the oven and strain.

Assembling the biryani

  1. In the same wok where the meat balls are  cooked continue to cook them on slow heat
  2. Add rice over the meat balls
  3. Add some of the whole spices, mint leaves, caramelized onions and food color.
  4. Cover cook for at least 15 to 20 minutes.
  5. take it off just before serving.
  6. Serve with curd or raita.