Jhenga Biryani Recipe | Food Diaries | Chef Faizan Rehmat | Sea Food

Jhenga Biryani Recipe | Food Diaries
Jhenga Biryani Recipe | Food Diaries

Jhenga Biryani is a special biryani with an amazing blend of spices and delectable flavors. Give it a try!

Watch this Masala TV video to learn how to make Jhenga Biryani and Tamar Al Hind Recipes. This show of Food Diaries with Chef Faizan Rehmat aired on 8 June 2021.








  • 500 grams Prawns
  • 500 grams Basmati rice
  • ¾ cup Oil
  • 1 cup Onions sliced
  • 1 cup Tomato chopped
  • 2 tbsp Brown onion
  • 5- 6 Green chilies
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Red chili powder
  • 1/2 tsp Coriander powder
  • 2 tsp Cumin seed powder
  • 2 tbsp Lemon juice
  • 1/4 tsp Turmeric powder
  • 3/4 tsp All spice powder
  • to taste Salt
  • 2 inch Cinnamon
  • 2 green Cardamoms
  • 4 Cloves
  • 1/2 tsp Whole black pepper
  • 2 Bay leaves
  • 1/2 cup Curd
  • 1/4 cup Mint leaves
  • 1/4 cup Coriander
  • 1 tsp Orange food color or Saffron soaked in warm milk (optional)


Marinate Prawn, with red chilli powder, brown onion, turmeric, garam masala powder, cumin seeds, coriander powder, green chili, salt, lemon juice & 2 tbsp yogurt.
In a pan, heat oil and ghee together. Add cinnamon, green cardamom, cloves, whole black pepper & bay leaves. Sauté for a few seconds until it changes to a slight brown color. Add sliced onions and sauté till it turns soft and transparent in medium heat. Then add ginger garlic paste and sauté. Stir continuously to avoid onion mixture sticking to the bottom. Add chopped tomatoes and cook till mixture blend together, cook it till oil separate from the mixture. Now add yogurt and mix well. Add mint and cilantro leaves then add marinated prawns and cover for 3 minutes. Adjust salt and spice to taste.
Meanwhile, boil 1.5 ltr of water on high heat. When it boils, add 1 tsp salt, 1 bay leaf, ½ tsp cumin seeds and 2 clove then add soaked rice, 1 tsp of oil and salt to taste ( don’t lower the heat)
Cook prawns till water from gravy evaporates and mixture turns to thick gravy consistency. At this stage cook this gravy on low heat. Stir in between. When rice boils, strain the water in a bowl. Add rice to the prepared biryani gravy and spread evenly. Sprinkle saffron water or food color water over the rice and cover with lid and dum with the hot rice. Let it be in low heat for another 10 minutes. Turn off the heat.


  • Tamarind Pulp 3/4 cup
  • Sugar 1 cup
  • Water 1 liter
  • Rose water 15 ml
  • Salt a pinch
  • Ginger juice 1 tsp

Soak the Tamarind pulp in 2 cups of water overnight. Mash it properly in the morning and discard seeds.
In a pan put tamarind paste, Ginger juice, sugar & salt, mix well & bring it to a boil and then simmer it for 10 minutes. Remove and discard any foam that appears on the top. Switch off the flame & add rose water in it. Cool it down completely.
Refrigerate it to chill, till 30 minutes. Pour it in a glass jug. add some mint leaves and serve.

Jhenga Biryani Recipe in Urdu and English

At Masala TV you can check complete Jhenga Biryani Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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