Deccani Biryani – A lip smacking simple biryani recipe from Bangalore


Deccani Biryani - A simpler way of making Hyderbadi Biryani

My dad is a true blue South Indian and my mom is North Indian, so I have been brought up on a healthy diet from both these totally different worlds. One of my favourite recipe from Dad’s side which happens to be Bangalore is Deccani Biryani, its largely influenced from Hyderbadi Kachche gosht ki biryani but mine is a much simpler and foolproof version of the same. Here it goes:


For Hara masala

Green Chillies –  10-15

Mint leaves – One big bunch

Yoghurt – 1 1/2 cups

Coriander Leaves – One small bunch

Salt to taste

For Biryani

Chicken – 1 kg

Basmati Rice – 1 kg  washed and soaked for one hour at least

Mint leaves – 10-12

Black cardamom – 2-3

Cinnamon – one stick broken into pieces

Cloves – 4-5

Bay Leaves – 2

Onions – 6 big sliced

Tomatoes – 4-5

Ginger Garlic Paste – 3 Tbsp

Red Chilli Powder

Oil – 1 cup

Biryani colour – add in 1/2 cup milk


1. In a large pan add oil and saute the whole spices then add ginger garlic paste. Keep stirring so that it doesn’t burn.

2.  Add onions and cook till they turn translucent then add chopped tomatoes. Add Red Chilli powder. Keep stirring.

3.   Simultaneously blend all the ingredients to make the hara masala as mentioned above and marinate the chicken pieces in it.

4. Add the hara masala blend to the pan once the tomatoes have left oil.

5. Keep stirring, add some more mint leaves for flavour. Once the chicken is cooked keep it aside. This is called Yakhni or broth.

6. Boil the rice in 2 litres of water, salt and a few mint leaves. Strain the rice once its partially cooked. Do not overcook.

7. In a large pan first put a layer of rice (slightly less than half), then pour colour mixture over it then pour the Yakhni/broth (half ) over this layer, add another layer of rice and colour and pour the rest of the yakhni, add any leftover rice and colour above this.

8. Cover the lid and place something heavy on it so that the flavours don’t escape, simmer the gas on low heat and let it remain on dum or slow cooking for half an hour. Garnish with mint leaves and serve hot with curd chutney.


Phaal – Spiciest, hottest but incredibly delicious Indian curry!


Phall (sometimes spelt as fall, phaal, phal or paal) is a British Asian South Indian curry which originated during the British era in Southern India. It is one of the hottest forms of curry regularly available, even hotter than the vindaloo, using a large number of ground standard chili peppers and a coriander base.  The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. For example, the well-known Brick Lane Curry House in New York has a “P’Hall of Fame” on their website and will provide customers who finish the dish with a free drink and a certificate. In the UK, a charity competition was based on competitors eating increasingly hot phalls. What I love about it is that its the simplest, fastest mutton curry I can make. Wonderful for those horrible unannounced guests, especially if they don’t like spicy food..yeah serves you right..literally.


Mutton with bone – 1/2 kg

Coriander  – 250 gms

Green Chillies – 3 (add more to spice it up further)

Black Peppers – 10-12 nos (add more till you can bear it!)

Salt to taste

Ginger-Garlic paste – 1 Tbsp

Black Cardomom – 1-2 nos

1. Put all the above ingredients in a blender except mutton. Add a little water and blend to paste.

2. Pour the paste in a pressure pan/cooker, add oil and washed mutton pieces, cover the lid and let it cook till meat tenderizes.

3. If water is less then add water, if water is more then keep cooking till you attain the desired thickness in gravy.

That’s it, we are done!

Yes, like I promised this is a high return-on-investment recipe, hardly any time or effort and the results are lip-smackin, who knows the annoying guests might actually love it.