The document discusses Diwali, India's largest festival, highlighting its significance across different religions and common celebratory practices, such as fireworks, sweets, and family gatherings. It features a collection of biryani recipes suitable for Diwali dinners, including butter chicken biryani, instant student biryani, veg dum biryani, kulhad egg biryani, and soya keema biryani, each with detailed ingredients and preparation methods. These recipes aim to impress guests and enhance the festive dining experience.

1. Among hundreds of festivals, Diwali is the biggest festival for most of
the Indians. Every religion has a different story and a reason for
celebrating it but the few of the common things are crackers, sweets,
lights, diyas, and FOOD.
Different delicacies are made when people visit each other’s houses
with Diwali gifts and various Diwali parties are held to celebrate
togetherness. Diwali dinners are a way for families to bond and what
better than Biryani to serve to your guests. Hyderabadi Biryani,
Chicken Biryani, Veg Biryani etc. are some of the royal dish’s
categories. Making biryani is an art and not everybody masters it but
the beginning to it is a good biryani recipe.
So, we have brought a few of the best biryani recipes for you to try
this Diwali to impress your guests.
1. Butter Chicken Biryani
If you are a non-vegetarian, the word ‘Butter Chicken’ is enough for
you to be convinced about making this biryani. Go on! You won’t be
disappointed.

2. Serves: 2
Ingredients:
• 250 gm boneless chicken
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• ½ cup hung curd
• ¼ cup cashew paste
• 1 tbsp red chilli powder
• 1 tbsp coriander powder (dhaniya powder)
• 1 tspgaram masala powder
• 1 tsp sugar
• 1 cup tomato puree
• ¼ cup fried onions
• Salt to taste
• ½ cup fresh mint leaves (pudina)
• ½ cup fresh coriander (dhaniya)
• 2 tbsp butter
• 1 tbsp whole spices
• 1 tbsp ghee
• 2 potatoes
• 1 cup basmati rice
• Fried onions for layering
• 2 tbsp fresh cream for layering
• Few strands of saffron (kesar)
• 2 tbsp milk
• Dough for sealing for smoking (dhungaar)
• Slice of onion
• Charcoal

3. Method:
1. In a bowl mix boneless chicken, garlic paste, ginger paste, hung
curd, cashew paste, red chilli powder, coriander powder, garam
masala powder, sugar, tomato puree, fried onions, salt to taste, fresh
mint leaves and fresh coriander
2. Mix well to marinate the chicken. Marinate for at least 30 minutes
and longer for better flavour.
3. In a pan add butter and set the flame to medium.
4. Add the marinated chicken and cook until chicken is cooked.
5. Now in a separate stock pot boil enough water and add a
tablespoon of ghee and some whole spices (1 bay leaf, 2-3 black
peppercorns, 2-3 cloves, 1 green cardamom, ½ inch cinnamon stick)
6. Wash the rice thrice and remove excess starch.
7. Now boil the rice until 3/4th done. Check the rice by pressing a
grain of rice between your thumb and index finger. The grain should
not squeeze completely that’s when you stop cooking.
8. Now drain the rice and keep aside.
9. In a heavy bottom pot, add ghee and cover the base with sliced
potatoes. This can be skipped this is only for the biryani to not stick
to the bottom.
10. Now add in half of the cooked rice, now layer with fresh
coriander and mint, fried onions.
11. Now add the cooked chicken and cream and repeat the process.
12. Now mix warm milk and saffron and add to the biryani.

4. 13. Now use thedough to seal the top. And cover so that heat
doesnot escape the pot.
14. Cook on a low flame for 15-20 minutes.
15. Remove the sealed lid and carry out the smoking process. Place a
live charcoal in a bowl or a slice of onion, add 2-3 cloves and now add
ghee to release smoke. Cover for 3-5 minutes to infuse the smoky
flavour. Remove the lid and serve hot with curd or raita.
2. Instant Student Biryani
Though the name says it is for students, but it is an easy and a
quicker biryani recipe than others and if you are short of time and
can’t decide what to cook, this is perfect for you.

5. Serves:2-3
Ingredients:
• 2 cups basmati rice
For PaneerMarination:
 300 gmspaneer
 ½ tsp turmeric powder (haldi)
 1 tsp red chilli powder
 1 tsp lemon juice
 Salt, to taste
For Biryani Masala:
 1 tbsp refined oil
 1 star anise
 ½ inch cinnamon piece (dalchini)
 1 cardamom (elaichi)
 1 clove (laung)
 4-5 peppercorn (kali mirch)
 1 tbsp ginger garlic paste
 1 onion, finely chopped
 1 tomato, finely chopped
 ½ tsp turmeric powder (haldi)
 ½ tspgaram masala
 ½ tsp coriander powder (dhaniya powder)
 ½ tsp cumin powder (jeera powder)
 ½ tsp red chilli powder
 1 tbsp water
 1 tbsp ghee

6. For Garnishing:
 ¼ cup onion (sauté onion till brown)
 10-12 mint leaves
 ¼ cup raisins
 Salt, to taste
 1 tsp rose water
 ½ tsp cardamom powder (elaichi powder)
 ½ tsp nutmeg powder (jayfal powder)
 1 tsp ghee
 Water, to sprinkle
For Smoking:
 1 magic coal
 Ghee
Method:
1. In a bowl add paneer, and all the marination masalas and mix well.
2. In a pan heat oil and place whole spices, and let the flavours infuse
in the oil.
3. Add onions and sauté till they turn brown.
4. Add tomatoes and sauté for 2-3 minutes.
5. Add turmeric powder, garam masala coriander powder, cumin
powder, red chilli powder.
6. Sprinkle some water and pour little ghee.
7. Mix in the paneer pieces and simmer for 2 minutes.
8. Now add the cooked basmati rice.

7. 9. Mix everything well until combined.
10. Add the caramelized onion, mint leaves, raisins and salt.
11. Stir this well and add rose water, cardamom powder, nutmeg
powder.
12. Add a little more ghee and sprinkle some water.
13. Give it a good mix and place a small bowl in the centre of the
pan.
14. Light the magic coal and place it in the bowl. Pour some ghee on
the burning coal and cover the pan.
15. Once the rice is smoked remove from flame.
16. Serve hot, garnished with caramelized onion and mint leaves.
3. Veg Dum Biryani
Vegetarian biryani for many non-vegetarians does not exist but the
truth is that is made with the right spices and taste, it can turn out to
be as delicious. This is one such recipe, a must try!

8. Serves: 4
Ingredients:
For Biryani Rice:
 8 cups water
 2 bay leaves (tejpatta)
 1 inch cinnamon stick (dalchini)
 ½ tsp cloves (laung)
 1 star anise
 ½ tsp pepper (kali mirch)
 2 tsp oil
 1 tsp salt
 1½ cup basmati rice (soaked for 20 minutes)
For Biryani Gravy:
 2 tbsp oil
 1 tbsp ghee
 1 bay leaf (tejpatta)
 2 inch cinnamon stick (dalchini)
 ½ tsp cloves (laung)
 1 star anise
 1 tspjeera
 4 cardamom (elaichi)
 1 onion (finely chopped)
 1 tsp ginger-garlic paste
 2 cups chopped mixed vegetables (carrot, gobhi, peas, potato,
beans)
 1 cup curd
 1 tspKashmiri red chilli powder
 ½ tsp turmeric (haldi)
 2 tsp biryani masala powder
 1 tsp salt
 2 tsp coriander-mint paste (dhaniya-pudina paste)

9.  1 cup water
 15 cubes paneer
 ¼ cup chopped mint (pudina)
 ¼ cup chopped coriander (dhaniya)
 1 tbsp ghee
 ½ cup fried onion
 ¼ cup saffron water (kesarkapani)
 Pinch of biryani masala powder
 Wheat dough, to seal (atta)
Method:
1. Firstly, in a thick bottomed deep vessel spread in a layer of
prepared biryani gravy.
2. Further layer it with cooked rice.
3. Also spread a few chopped mint, coriander, fried onions and
saffron water.
4. As a third layer, spread biryani gravy.
5. Repeat layering of cooked rice, saffron water, fried onions and
biryani masala.
6. Also top with a tbsp of ghee, mint and coriander.
7. Close and seal with dough.
8. Simmer for 15 minutes.
9. Finally, serve Hyderabadidum biryani with raita or mirchikasalan.

10. 4. Kulhad Egg Biryani
Apart from just cooking biryani, if you are looking for an impressive
presentation of your food then this can turn tables for you. Try this
and you won’t stop eating!
Serves- 2-3
Ingredients:
For Egg Mixture:
 3 eggs
 1 or 1 ½ tspchopped green chillis
 ½ tspbiryani masala
 Salt-to taste

11. For Biryani Masala:
 1 tbsp oil
 1 tbsp butter
 1 bay leaf (tejpatta)
 1 tsp cumin seeds (jeera)
 1 tsp coriander seeds (dhaniyekebeej)
 5-6 blackpeppercorns (kali mirch)
 4-5 cloves (laung)
 1 dry red chilli
 1 tsp ginger garlic paste
 1 tbsp brown onions (sauté till brown)
 1 tbsp curd (whisked)
 1 tsp biryani masala
 1 tsp cumin powder (jeera powder)
 1 tspgaram masala
 1 bowl steamed rice
 Salt-to taste
For Garnishing:
 2 tsp fresh cream
 1 tsp butter
 3-4 strands saffron (kesar)
 2-3 tbsp brown onions
 Wheat flour dough (atta)- enough to cover & seal the kulhad
from the top

12. Method:
1. In a bowl, whisk eggs, add chopped green chillies, red chili powder,
and biryani masala, salt and keep aside.
2. Heat oil in a pan, add bayleaf, cumin seeds, coriander seeds, black
pepper, cloves, dry red chilli& stir well
3. Add ginger garlic paste, brown onions,whisked curd (to avoid
lumps) & cook well.
4. Add biryani masala, cumin powder, garam masala & stir well.
5. Toss the steamed rice in this masala & add salt to taste.
6. Add the tossed rice in a kulhad& pour the egg mixture on top
7. In a small bowl, mix saffron (kesar), fresh cream & butter and put
the mixture on the kulhad biryani.
8. Add some brown onions (caramelized) on top.
9. Cover the kulhad with wheat flour dough (atta) & brush with
butter.
10. Bake at 180 degrees C for 15-20 mins
11. Once the roti on top is cooked, remove it
12. Serve hot!

13. 5. Soya Keema Biryani
Minced tempting meat and nutritious soya’s combination will take
this recipe to heights. Cook this one for your loved ones and they
won’t hesitate in asking for more.
Serves: 3
Ingredients:
For Biryani Rice:
 1 ½ cups basmati rice
 ½ tspjeera
 1 bay leaf (tejpatta)
 4 cloves (laung)
 1 small cinnamon stick (dalchini)
 2 green cardamoms (elaichi)
 Salt as needed
 1 tsp oil

14. For Biryani Gravy:
 2 tbsp oil or ghee
 ½ tspjeera
 1 small or ½ bay leaf (tejpatta)
 1 star anise (biryani flower)
 4 cloves (laung)
 1 small stick of cinnamon (dalchini)
 2 green cardamoms (elaichi)
 ½ cup onion thinly sliced
 1 green chilli slit
 1 tbsp ginger garlic paste
 ¾ cup soya granules
 ½ cup peas
 1 tspchilli powder
 1 tsp red chilli powder
 1 tspgaram masala + 1 tsp meat masala + 1 ½ or 2 tsp biryani
powder
 Salt as needed
 ¼ cup curd or ½ cup thin coconut milk
 Handful of mint leaves (pudina) and coriander leaves (dhaniya)
 1 tbsp of melted ghee
Method:
1. Wash and soak rice as required. If using basmati rice, soak
according to the instructions on the pack. Drain it to a colander.
2. Bring 6-8 cups of water to a rapid boil along with salt, oil, jeera,
bay leaf, cloves, cinnamon and green cardamoms.
3. Add the drained rice to rapid boiling water and cook on a medium
heat. You must feel the bite into the rice.

15. 4. Drain this out of the rice and set aside.
5. To the drained hot water, you can add soya keema or chunks and
leave to soak for a while. You can also use fresh boiling water to soak
the soya. Squeeze off well and rinse them in fresh water a few times.
Squeeze completely and set aside.
6. Heat a pan with oil or ghee and sautéjeera, bay leaf, star anise,
cardamom, cloves, and cinnamon.
7. Sauté onions and green chilli until golden.
8. Sauté ginger garlic paste for 2-3 minutes.
9. Add soya keema and peas and sauté for about 3 minutes.
10. Add red chilli powder, salt, garam masala and meat masala or
biryani masala, sauté for another 2 minutes.
11. Add curd or coconut milk. Cook covered until the mixture turns
to thick gravy. Check for salt and spice.
12. Add mint coriander leaves. Layer the rice well.
13. Sprinkle some coriander and mint leaves, pour ghee.
14. Cover with a tight lid and place a heavy object over it. Or cover it
with foil and cook on a very low heat for 5-7 minutes.
15. Allow to rest for another 10 minutes. Open the lid and squeeze in
lemon juice.
16. Serve soya keema biryani hot or warm with a bowl of raita or
onion slices.
With these lip-smacking biryani recipes, you must be now convinced
to include biryani in your Diwali dinner menu.