Achari Biryani

Achari Biryani Recipe

Grins dot the faces of young and old alike when monsoon clouds gather in the sky. The air thickens with excitement and we crave something hot, spicy and inherently desi. As its name suggests, with the use of National’s Achar Gosht Masala, this maverick of a biryani satisfies all your cravings and has you dancing in the rain!

This maverick of a biryani satisfies all your cravings and has you dancing in the rain!

  • Prepare in: 15 mins

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  • Oil : 1 cup
  • Mutton : 750 gm
  • National Ginger & Garlic Paste : 1 tablespoon each
  • National Achar Gosht Masala : 1 packet
  • National Garlic Pickle : 2 tablespoons (optional)
  • Crushed Chili : 1 teaspoon
  • Yogurt : 1 cup
  • Tomato (chopped) : 3 medium
  • Lemon Juice : 2 tablespoons
  • Green Chili : 8-10 (large)
  • National Basmati Rice : 3 cups
  • National Iodized Salt : 3 tablespoons
  • Water : 3 liters, for boiling rice
  • Lemon (sliced) : 2 – 3 medium


Heat the oil and cook the mutton on a high heat until brown. Turn the heat low and add National Ginger Paste, National Garlic Paste, National Achar Masala (reserve 1 tbsp), National Garlic Pickle, crushed chili, and yogurt; do bhunai.

Now add tomato and 1 cup of water; allow it to cook on low heat with the lid on till the meat is tender. Add more water if required. You should have 1 1/2 cups of gravy left.

Meanwhile slit the green chilies. Combine the reserved 1 tbsp of National Achar Masala with lemon juice and stuff the slit chilies.

Wash and soak 3 cups of National Basmati Rice in water for 15 mins. In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Drain and use.

Place the stuffed green chilies on top of the achari meat gravy; top with the do kanni rice, cover the lid and put it on a dum.

Mix gently and serve on a platter.