Handi Biryani

Biryani cooked in eathen pot

Recipe by Saneha of mumbai, IN

This is a very involving but very authentic recipe for Biryani. The way it was cooked long time back. Prepare handi few hours ahead, and bake just before serving, to organize your time better.

Ingredients vegetarian 6 servings

    • 1-1/2 cups Long grain rice
    • 2 Potatoes quartered boiled
    • 2 Capsicums cut into strips
    • 2 Onions chopped into strips
    • 2 Onions quartered
    • 1 tsp Ginger grated
    • 2 Tomatoes Chopped
    • 1 tsp Garlic grated
    • 1 cup Curd
    • 2 Bay leaves
    • 2 Cloves
    • 1" Cinnamon Stick
    • 2 Cardamoms
    • 4 or 5 Whole Black Peppers
    • 1 tsp Red Chilli powder
    • 1 tsp Garam Masala
    • 1/4 tsp Turmeric powder
    • 2 or 3 pinch Asafetida
    • Salt to taste
    • 1 tbsp Lemon juice
    • 1 tbsp Coriander (chopped)
    • 10 to 15 Cashews
    • 10 to 12 Almonds sliced to flakes (optional)
    • 4-5 tbsp Ghee


    A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan. 

    1. Wash and soak rice in salted water for 30 mins.
    2. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
    3. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
    4. Meanwhile, heat 6 cups water in a large vessel.
    5. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
    6. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
    7. Drains in a large colander, spread in a big plate, cool.  
    8. Grind quartered onions, ginger, garlic to a paste.
    9. In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
    10. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
    11. TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
    12. Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
    13. Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.
    14. Bake in a preheated oven at 130 degrees for 15-20 mins.
    15. Break seal at the table to get the most out of the aroma.
    16. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.



    cant we add mutton or chicken?? if yes what extra masala should we add?


    Hi. the recipe sounds superb. I have guests coming & will try it.


    hi i m try this recipe.its very testy.


    sounds yummy, i will try this.

    Nutan Sharma

    As-Salam-Alaikum Sadad...Awesome dish presented in a simple and tempting way.No wonder the taste will be mesmerising

    Savita Chavan

    Amazing! One should defenitely try.


    hallo,sadaf.....i just want to say that better if you saggesting vegitable which you can used in such biryani(perticular)...however it is realy superb ...delicious.

    Zeenat Jabeen

    Zeenat Jabeen

    hi sadaf this recipe is really mouth-watering i'll definitely try it out

    Zeenat Jabeen

    Zeenat Jabeen

    Hi sadaf this recipe is really mouth-watering i'll definitely try it out


    This is very NICE dish my hubby loves it sssOOOOO much Thnx Sadaf :-)

    falguni patel

    its lenthy but very nice recipe