Doodhiya Biryani
This dish is originally from Rampur which used to be British's army base. True to its name, this vegetable biryani has been soaked in milk, contains curd and other varied whole spices.
Doodhiya Biryani Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-15 Min


- Medium

Preparation Time

- 15-17 Min


  • For Doodhiya Biryani: 200 ml water
  • 1 tsp fennel seeds
  • 2 black cardamoms
  • 5 green cardamoms
  • 5 black papper corns
  • 6 cloves
  • 2 inch cinnamon
  • ½ tsp black cumin
  • 200 gm basmati rice
  • 200 ml milk
  • 100 gm ghee
  • 100 gm cottage cheese
  • salt
  • pinch of yellow chilli powder
  • 100 gm potatoes
  • 100 gm cauliflower
  • 1 tbsp ginger garlic paste
  • 3 tbsp fried onions paste
  • 1 tsp white papper powder
  • salt
  • 1 cup cord
  • ¼ tsp yellow chilli powder
  • 100 gm ghee
  • 50 gm frehs cream
  • milk
  • ½ tsp green cardamom
  • pinch of mace powder
  • 1 inch ginger
  • 20 gm almonds
  • FOR N
  • /


  1. 1

    Procedure to make Doodhiya Biryani: In a pan add water to boil.
  2. 2

    In a piece of cloth add fennel seeds, black cardamom, green cardamom, black pepper, cloves, cinnamon, black cumin and tie a knot.
  3. 3

    In the boiling water add the piece of cloth filled with spices.
  4. 4

    Add basmati rice, milk, ghee and let it boil.
  5. 5

    Chop the cottage cheese into slices.
  6. 6

    On paneer add salt, a pinch of yellow chilli powder and mix it.
  7. 7

    In a heated pan add oil and fry the paneer pieces.
  8. 8

    Strain the rice in a bowl.
  9. 9

    In a bowl add potato, cauliflower, ginger - garlic paste, fried brown onion paste, white pepper powder, salt, curd, yellow chilli powder and mix it well.
  10. 10

    Marinate the fried paneer in the paste and mix it well.
  11. 11

    In a frying pan add ghee, fresh cream, milk and mix it well.
  12. 12

    Add green cardamom powder, mace powder and mix it well.
  13. 13

    In a pan add marinated vegetables, grated ginger, cooked basmati rice, jhol, blanched & deskinned almonds and cover the pan with a lid.
  14. 14

    Upon a heated fry pan place the biryani pan and let it cook for 20 - 25 minutes.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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