Pulao biryani is the most demanding biryani in the province of Punjab due to its light spice and rich aroma.

The rice is well cooked in the stock of lamb and served mostly with bengan salan (eggplant curry)



  • Basmati rice 1 kg
  • Beef mixed boti 1 kg
  • Garlic whole 1 piece
  • Onion one medium sized cut into big slices
  • Onion two medium thin sliced
  • Coriander seeds 4 tbsp
  • Aniseed 4 tbsp
  • Salt 2 tsp
  • Green chilli 3
  • Water 10 glass
  • Ginger garlic paste 3 tsp
  • Cumin seeds 1 tsp
  • Bay leaves 4
  • Cardamom Green 3 to 4
  • Cloves 7 to 8
  • Black pepper 1 tsp
  • Mint leaves Handful
  • Yoghurt


1 In a broad add 10 glasses of water, Aniseed, Beef, whole garlic, onion,  Coriander seeds , Salt.

2Cover and cook for half an hour or until the beef is Tender.  Delicious stock is ready keep it aside.

3Heat oil in a pan and add sliced onion cook until golden brown.


Add Whole spices,ginger garlic paste,green chilli, yoghurt, cooked beef and saute for one to two minutes.

5Gently add rice  mix thoroughly and then add the beef stock.

6Cook on high flame until the rice are 3/4  done.

7As the moisture reduces slow down the flame and cover with lid.


Cook on low flame for at least 15 minutes.



  • 2 Large eggplants
  • 1 medium onions
  • 3 tomatoes
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt 1 tsp
  • 1/2 cup oil
  • 2 tsp ginger garlic paste
  • 1 tsp All spice powder
  • Green chilli chopped
  • Green coriander chopped


1 Put eggplant on flame.

2After the eggplant turns brown remove the skin and mash the eggplant.

3Heat oil in a pan. Add finely chopped onions and fry till transparent.

4Add ginger-garlic paste, tomatoes and Cook till oil separates.

5Add red chillies, coriander powder, All spice powder and salt.

6Now add mashed egg plant and stir.

7Simmer for 3 minutes.

8Garnish with green chillies and green coriander.

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