The Royal Pulao Biryani

Pulao Biryani is Pakistan’s traditional cuisine. This is cooked on special occasions like wedding ceremonies, parties, Eid and even on birthdays. This is the most delicious rice dish which is spicy and full of juicy and succulent meat. There is a wide range of the varieties of biryani. This is the only rice dish which can be cooked with any type of meat or even with the vegetables. Pulao Biryani can be cooked with chicken, beef, mutton, prawn, fish and with mix vegetables. Let’s start preparing this amazing royal cuisine.


Sela Rice                                             1 Kg (Soak in water for 30 minutes)

Beef                                                     2 Kg

For Broth / Yakhni:

Water                                                  6 Glass (For Broth)

Cloves                                                  10 – 12

Black Pepper Corns                             10 – 12

Bay Leaves                                          3 – 4

Star anise (Phool Badyan)                   3 – 4

Cinnamon Sticks (1 inch piece)           4 – 5

Black Cardamom                                3 – 4

Green Cardamom                               3 – 4

Onion (Large)                                      1

Garlic Cloves                                       12 – 15

Salt                                                      1 tbsp.

Coriander (Ground)                            1 tbsp.

Fennel Seeds (Ground)                        1 tbsp.

For Gravy:

Oil                                                       1 Cup

Onion (Large Chopped)                      1

Cumin Seeds                                       1 tsp

Black Cumin Seeds                              1 tsp

Cinnamon (1 inch sticks)                     2 – 3

Green Cardamom                               3 – 4

Black Cardamom                                2 – 3

Star Anise                                            2 – 3

Mace (Javitri)                                      ½ tsp. (crushed)

Cloves                                                  4 – 5

Black Pepper Corns                             5 – 6

Bay Leaves                                          2 – 3

Fennel Seeds (Ground)                        1 tbsp.

Coriander Seeds (Ground)                  1 tbsp.

Ginger Paste                                       1 tbsp.

Garlic Paste                                         1 tbsp.

Pulao Cube                                          2 cubes

Yogurt                                                 1 Cup

Green Chili Paste                                2 tbsp.

Fresh Coriander Paste                        2 tbsp.

Mint Paste                                           2 tbsp.

Green Chilies (Whole)                        8 – 9

For Tarka:

Orange Food Color (Liquid):               1 tsp.

Biryani Essence:                                  1 tsp.

Onion (Medium Chopped)                  1

Black Cumin Seeds                              1 tsp.

Oil                                                       ½ cup

Method to Cook Pulao Biryani:

Making Broth / Yakhni:

Properly wash the meat and put it in a large cooking vessel with approximately 6 glass of water. Also add Cloves, Black Pepper Corns, Bay Leaves, Star anise (Phool Badyan), Cinnamon, Black Cardamom, Green Cardamom, Onion (Roughly Chopped), Garlic Cloves (Whole), Salt, Coriander (Ground) and Fennel Seeds (Ground). Now cook it on medium flame until meat becomes tender, add more water if required. At least 2 glass of water (broth / yakhni) should be left after the meat is cooked. Keep it aside.

Gravy Preparation:

Now take another large and deep cooking pan. Heat up some oil and add Cumin Seeds, Black Cumin Seeds, Cinnamon, Green Cardamom, Black Cardamom, Star Anise, Mace (Javitri), Cloves, Black Pepper Corns and Bay Leaves. Fry them for a minute and then add chopped onions. You need to fry the onions until they become translucent. Now add ginger garlic paste and cook it until 2 minutes while stirring. Also add other ingredients i.e. Fennel Seeds (Ground), Coriander Seeds (Ground), Pulao Cube, Yogurt, Green Chili Paste, Fresh Coriander Paste and Mint Paste. Mix all the ingredients properly. Separate the meat from broth/yakhni and also put it into the gravy.  Cook it on medium flame until oil separates from the gravy. Keep stirring.

pulao biryani

Steaming Rice:

Now add the soaked rice into the meat gravy and also add the meat broth/yakhni. The broth should be 2 inches high from the rice level. You can also add some water if required. Add whole green chilies at this stage. Cook it over medium flame with opened lid until water dries and rice become tender. Now take a flat skillet (Tawa) and put the rice pan over it to avoid from burning. Drizzle some orange food color and biryani essence drops over the rice. Cover the lid properly and steam the rice for at least 10 – 15 minutes over low heat. Turn off the flame.


Take a frying pan and heat up some oil in it. Now add black cumin seeds and chopped onion. Fry them until onion become crispy and golden brown in color. Now pour this tarka over the cooked rice. Pulao Biryani is ready to eat. Serve it hot with yogurt raita and salad.

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