Pakistan – Special Satrangi Biryani (Colored Biryani)

by Arbaz Khan


Biryani is a rice and meat dish which is originated in Indian Subcontinent. It is made with any type of meat and special Indian spices includes garam masala, zeera (cumin seeds) etc. Some biryani also includes potatoes, eggs and fish. When we talk about Asian cuisine, the word biryani always comes in our mind because it is one of the most famous dish in Asia because of its mouth watering taste. If we talk about macro nutrients, biryani is rich of carbohydrates as well as protein. Biryani is same as pilaf or pulao which is another famous rice dish originated from same region. Biryani is known of its hot and spicy flavour that comes with the help of special Indian spices. Satrangi biryani is a kind of biryani which is known of its colours. We use 4 different colours to prepare this. Satrangi biryani is served with special chatni/sauce which enhances its taste. This special chatni/sauce is also good for people who can’t bear spicy taste because this chatni/sauce reduces spiciness of biryani. The recipe os satrangi biryani is given below:


For Biryani

  1. Basmati Rice = 800 grams
  2. Water = as required
  3. Cinnamon sticks = 2
  4. Star anise = 1
  5. Cardamom = 2
  6. Cloves = 6
  7. Bay leaves = 3
  8. Onion (fried) = 3
  9. Salt = as required
  10. Vinegar = 2 tablespoons
  11. Almonds = 30
  12. Yogurt = 1 cup
  13. Cream = as required
  14. Red chili powder = half tablespoon
  15. Cumin seeds = 1 teaspoon
  16. Coriander powder = 2 tablespoons
  17. Lemon juice = 4 tablespoons
  18. Cooking oil = 1 cup
  19. Mutton = 800 grams
  20. Black pepper = half teaspoon
  21. Green cardamon = 6
  22. Turmeric powder = half teaspoon
  23. Garlic and ginger paste = 2 tablespoons
  24. Tomato (chopped) = 3
  25. Mint leaves = 3 tablespoons
  26. Fresh coriander = 3 tablespoons
  27. Plum (dried) = 12
  28. Food colour (orange) = 2 drops
  29. Food colour (green) = 2 drops
  30. Food colour (red) = 2 drops
  31. Food olour (yellow) = 2 drops

For Chatni/Sauce

  1. Yogurt = 2 cups
  2. Fresh coriander = 6 leaves
  3. Cumin seeds = 1 teaspoon
  4. Salt = as required


  1. Take a bowl and add basmati rice and wash them with water.
  2. Now soak rice in water for at least 30 minutes.
  3. After 30 minutes strain soaked rice and set the bowl aside.
  4. Now take a pot and add water and spices like green cardamom, star anise, cloves, cinnamon sticks, bay leaves salt, vinegar and onion (which is fried).
  5. Mix it and put the pot on fire and oil it.
  6. When it starts boiling, add soaked rice and wait for 15 minutes, strain rice and set the bowl aside.
  7. Take a mixer and firstly add almonds and blend them.
  8. Secondly, add water and onion (which is fried) and blend until a mixture or paste is formed and put the paste in a bowl and set aside.
  9. Take another bowl, add yogurt in it and whisk it.
  10. Add required cream, paste of almonds and fried onions (which we made before), cumin seeds, coriander powder, lemon juice, red chili powder.
  11. Now whisk the yogurt and its ready.
  12. Take a wok and add required cooking oil, 800 grams mutton and mix cook on medium flame
  13. When colour changes to golden brown, add cumin seeds, salt, green cardamom, turmeric, black pepper and mix mutton.
  14. Cook for 5 minutes.
  15. After 5 minutes, add ginger and garlic paste and mix mutton well and cook again for 5 minutes.
  16. Add required amount of water in mixture of mutton and cook on medium flame until water boils and evaporates.
  17. After water boils meat tenders, cook again but this time with high flame until oil is separated.
  18. After this, add required amount of tomatoes and wait for 5 minutes, add spiced yogurt which is prepared before and cook for 10 minutes.
  19. Add dried plums, fresh coriander, mint leaves and mix.
  20. Set it aside.
  21. Take 4 bowls, fill them all with water and 1 food colors (red, yellow, green, orange) in each bowl and mix until water colour changes.
  22. Take a pot and add boiled rice but half quantity, mutton mixture (which is prepared), fresh coriander, mint leaves, then again other half quantity of boiled rice and remaining mutton mixture.
  23. Add all different 4 coloured water, and steam rice for 30 minutes.
  24. Satrangi biryani is ready!


  1. Take a bowl and add yogurt to it.
  2. Add the required amount of mint leaves, cumin seeds, and salt and whisk yogurt.
  3. Cahtni/sauce is ready!
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