Biryani Platter | How to make Biryani Platter

By Menaga Sathia  |  20th Jan 2019  |  
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  • Photo of Biryani Platter by Menaga Sathia at BetterButter
Biryani Platterby Menaga Sathia
  • Prep Time


    1 /2Hours
  • Cook Time


  • Serves





About Biryani Platter Recipe

Biryani platter its always comfort food for consists of Mutton biryani,Chicken tandoori,Raita,Side Gravy,Boiled egg&Rasmalai

Biryani Platter

Ingredients to make Biryani Platter

  • For Mutton biryani :
  • Mutton -1/2 kg
  • salt- to taste
  • ghee -2 tbsp
  • oil-1/4 cup
  • onion-4,finely chopped
  • tomato-4,finely chopped
  • ginger garlic paste-2 tbsp
  • curd -2 tbsp
  • Garam masala-1/2 tsp
  • Basmati-4 cups
  • red chilli powder-1 tbsp +2 tsp
  • lemon Juice-1 tbsp
  • mint leaves- Hand fistful
  • coriander leaves- Hand fistful
  • bay leaves-2,Cardamom-2,Cloves-4,Cinnamon-1
  • For Raita :
  • onion -2 ,chopped lengthwise
  • carrot - 1/4 cup,grated
  • coriander leaves-1 tbsp, finely chopped
  • salt - to taste
  • Thick curd-3/4 cup
  • For chicken Tandoori :
  • chicken thigh -4
  • Tandoori masala-1/4 cup
  • salt - to taste
  • lemon Juice-1 tbsp
  • Red food colour -1/2 tsp
  • curd - 2tsp
  • butter -for brushing
  • For Boiled Egg :
  • egg-4
  • vinegar -1 tsp
  • For Biryani Side Gravy :
  • tomato-1,finely chopped
  • turmeric powder-1/2 tsp
  • Kashmiri chilli powder-1 tsp
  • Finely ground coconut paste -1 tbsp
  • bay leaves-2
  • Kasuri methi-1 tsp,crushed
  • coriander Powder-1/2 tsp
  • coriander leaves-1tbsp,chopped finely
  • To Grind 1 :
  • cardamom-1,Cinnamon stick -1/2 inch, Star anise-1 petal, Clove-2
  • coriander seeds -1 tbsp
  • pepper-1 tsp
  • Jeera,fennel seeds - each 1/2 tsp
  • To grind 2:
  • Small onion -10
  • Green chilli-2
  • ginger -1/2 tsp, chopped
  • garlic-3 pods
  • salt-to taste
  • oil -1/4 cup
  • For Rasmalai :
  • paneer -250 gram
  • sugar - 1&1/2 cups +1/2cup
  • Milk-2 cups
  • cardamom powder-1/4 tsp
  • melon seeds-2 tsp
  • saffron - few strands

How to make Biryani Platter

  1. For Biryani : Marinate the Mutton with Curd and 2tsp red chilli powder for 10mins. Then pressure cook upto 4 whistles. Keep aside.
  2. Wash and soak the basmati for 10mins and drain the water.
  3. In a pressure cooker heat oil,temper with whole garam Masala, add the onion, saute Well.then add the ginger garlic paste.
  4. Once the Raw smell goes away add the chopped tomato. Once it turns mushy add the cooked Mutton and remaining red chilli powder. Saute Well.
  5. Measure the Mutton cooked water, along with add water.take 6 cups water totally for 4 cups Rice.
  6. Add water,salt.boil it.add the soaked Rice,mint and coriander leaves,lemon juice. Pressure cook it 1 whistle,reduce the flame. Cook it for 5 mins.switch off the flame.
  7. Once the pressure settled down, add the ghee and gently mix with fork. Keep it aside.
  8. For Raita : Mix all the ingredients in a bowl. Keep it aside.
  9. For Tandoori : Make slit here and there on the chicken thigh.
  10. Mix the all ingredients in a bowl except butter.marinate it for 30 mins.
  11. Preheat the oven at 210°C .place the chicken on the greased tray.Bake it for 35 mins.Flip and cook the chicken in between.
  12. Once it Cooked Well, brush it butter on both sides .keep it aside.
  13. For Boiled Egg :In a vessel boil the eggs with enough water along with vinegar.
  14. Cook it for 8 mins, once cooled down, remove the shell and keep it aside.
  15. For Biryani Side Gravy :First grind the ingredients given for To grind 1, to a fine powder. Then along with add the ingredients To grind 2, in a pulse mode.
  16. In a kadai add oil and temper with Bay leaves, kasuri methi,coriander leaves. Then add the ground paste. Saute Well in low flame until Raw smell goes away.
  17. Then add tomato,salt cook it until it turns mushy. Finally add the turmeric powder, kashmiri red chilli powder, coconut paste and required water.
  18. Boil it until oil floats on top.switch off the flame. the key ingredient of the gravy is slow cook and patience.
  19. For Rasmalai : Take the paneer in a plate.knead it with your palm until you feel oil .Then make equal size ball.
  20. Gently press the each ball like a disc. In a pressure cooker add the 1&1/2 cups sugar and 2 cup water.boil it and add the Rasmalai. Cover with lid and cook it Well for 7 mins. Dont put the weight.
  21. In a vessel boil the milk, add the sugar,Cardamom powder, saffron strands mix Well.
  22. Meanwhile once the pressure settled down ,gently squeeze out the each rasamalai from the Syrup .
  23. Add the Rasmalai in Boiled milk.once the milk cooled down completely place it in fridge for 30mins.
  24. Finally arrange the Mutton biryani, Chicken Tandoori, Raita,Biryani Side Gravy, Boiled Egg and Rasmalai on serving plate and serve with love.

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