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Recipes >> Rice, Biryani, Pulao Recipes > Jungli Biryani by Chef Gulzar Hussain

Jungli Biryani

Jungli Biryani
Prep Time
30 Mins
Cook Time

40 Mins

6 - 8
This dish is as astonishing as it sounds. This biryani is different because of its extra ingredients. All ingredients like beef, chicken, prawns, potatoes, lemons and onions are combined to make up an awesome and tasteful biryani.
Viewed: 13436
Source:  Chef Gulzar Hussain in Cooking Show Live@9 on Masala Cooking TV Channel
4 Ratings
3 out of 5 stars
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  • Rice ½ kg
  • Boneless beef 250 grams
  • Boneless chicken 250 grams
  • Prawns 250 grams
  • Potatoes 2
  • Carrots 2
  • Onions 2
  • Lemons 2
  • Tomatoes 3
  • Green chilies 5 to 6
  • Fresh coriander ½ bunch
  • Mint ½ bunch
  • Plum 1 cup
  • Peas ½ cup
  • Yogurt 1 ½ cup
  • White cumin 1 tsp
  • Ground hot spices 1 tsp
  • Black cumin ½ tsp
  • Ginger garlic paste 3 tbsp
  • Oil 5 to 6 tbsp
  • Red chili flakes 1 ½ tbsp
  • Hot spices powder as required
  • Salt to taste

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Cooking Directions

  1. In a cooking pot, add salt to taste and black cumin with water and let it boil.

  2. When the boiling water is fragrant, add rice and let it boil till cooked.

  3. Strain excess water and keep aside.

  4. In a pan, add oil and all whole spices.

  5. Now fry onions till golden brown and put half fried onion aside.

  6. In a pan, add beef, chicken and ginger garlic paste and sauté.

  7. Add water as required to make tenderize meat.

  8. Now add a cup of yogurt, green chilies, prawns, potatoes, peas, red chili powder and white cumin.

  9. Mix well and cook till vegetables are tender.

  10. When qorma begins to dry, add a cup of plums and tomatoes.

  11. Mix cook for 8 to 10 minutes.

  12. Your qorma is ready.

  13. For layering, add oil and yogurt in a cooking pot.

  14. Then layer with half of the rice, then qorma and lemon slices.

  15. Now add half of the coriander and mint and green chilies and remaining rice.

  16. Make layers of remaining coriander, mint, green chilies and fried onion on top of rice.

  17. Put on dam and serve.

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