Recipe for Chatpati Chutney Biryani


  • Beef mince 750 gm
  • Oil 1 cup
  • Onion 1 cup (sliced)
  • Ginger garlic paste 2 tbsp
  • Tomatoes 3 (chopped)
  • Tomato slices 2
  • Lemon 1 (sliced)
  • Salt to taste
  • Red Chili Powder 1 tbsp
  • Cumin 1 tsp (roasted and crushed)
  • Coriander Powder 1 tbsp
  • Turmeric Powder ¼ tsp
  • All spice powder 1 tsp
  • Cardamom powder 1 tsp
  • Nutmeg and mace ½ tsp (ground)
  • Potatoes 3 to 4 (peeled and fried)
  • Boil Rice 1 kg
  • Boiled eggs 6 (To garnish on top)
  • Kewra water 1 tbsp
  • Yellow food color ¼ tsp
  • Milk 2 to 3 tbsp
  • For Chutney:
  • Coriander leaves 1 bunch
  • Mint leaves ½ bunch
  • Cumin 1 tsp (roasted and crushed)
  • Green Chilies 5 to 6
  • Garlic cloves 2
  • Lemon juice 4 tbsp
  • Yogurt 1 cup (beaten)

Cooking Directions

For Chutney:
Grind all together coriander leaves, mint leaves, cumin, green Chilies, garlic cloves and lemon juice to form a chutney.

Mix this chutney in beaten yogurt.

For Biryani:
In a pan heat oil, add sliced onion, fry till golden brown.

Remove half of the brown onion and keep aside.

In the remaining oil add beef mince, ginger garlic paste, chopped tomatoes, salt, red chili powder, cumin.

And now add coriander powder, turmeric powder, all spice powder, cardamom powder and ground nutmeg and mace.

Cook till mince is tender.

Now add peeled and fried potatoes, mix well and remove from heat.

In a large pan spread mince mixture.

Spread with prepared chutney.

Now set tomatoes and lemon slices on top.

Cover it with boiled rice, drizzle kewra, milk and yellow food color mixture on top along with remaining oil.

Sprinkle remaining fried onion on top.

Simmer for 8 to 10 minutes.

Garnish with boiled eggs and serve.

Chatpati Chutney Biryani Photos

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