Floyd’s imperial biryani


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This is a sumptuous dish of tender, spicy mutton cooked gently in fragrant rice. A celebration dish, it should be served for a very special occasion. It is best to have small pieces of good quality mutton and, if possible, on the bone. Lamb or goat can be used instead of mutton, if preferred.


  • 1 kg/ lb basmati rice, washed under running water for at least 15 minutes and strained
  • 350 g


  1. Soak the washed rice in fresh water for 1 hour. Meanwhile, dry roast all the spices for the masala in a frying pan over a low heat, then grind them to a powder in a food processor or blender. Mix together all the ingredients for the purée.
  2. Drain the soaked rice thoroughly. Heat some of the ghee in a large wok or shallow frying pan and sauté the rice for 2 or 3