How to make Tadka Dahi Cuppa Biryani -

Biryani in a cup!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Oil (ऑइल)

Cuisine : Indian

Course : Rice

For more recipes related to Tadka Dahi Cuppa Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Rice In Lotus Leaf Shenahshahi Marghi Pulao Lotus Leaf Rice Brown Rice Risotto

Tadka Dahi Cuppa Biryani

Tadka Dahi Cuppa Biryani Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tadka Dahi Cuppa Biryani Recipe

  • Basmati rice soaked and drained 1 1/2 cup

  • Oil 6 tablespoons + for rolling

  • Onion sliced 1 medium

  • Bay leaf (tej patta) 1

  • Cloves (laung) 3-4

  • Cinnamon (dalchini) 1 inch

  • Green cardamoms (choti elaichi) 2-3

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • saffron strands (kesar) a few

  • Cauliflower 6-8 florets

  • Babycorns 6-8

  • Carrots roughly chopped 2 medium

  • Salt to taste

  • Refined flour (maida) dough to seal

  • French beans chopped 6-8

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Red chilli (lal mirch) powder 1/2 teaspoon

  • Coriander powder (dhania) 1 teaspoon

  • Yogurt (dahi) 4 tablespoons

  • Green peas 2-3 tablespoons

  • Fresh mint leaves a few

  • Cumin seeds (jeera) 1 teaspoon

  • Turmeric powder (haldi) 1/4 teaspoon

  • Browned Onions 1/4 cup

  • Green cardamom powder a pinch

  • Ginger cut into juliennes 1 inch

  • Spring onion greens cut into strips 1 medium

  • Rogan as required


Step 1

Preheat the oven to 180°C.

Step 2

Heat three tablespoons oil in a non-stick pan. Add the sliced onion and sauté till light brown. Boil four-five cups water in a deep non-stick pan. Add the bay leaf, cloves, cinnamon, green cardamoms, caraway seeds, saffron strands and rice. Cover and cook on low heat.

Step 3

Cut the cauliflower florets and babycorns into small pieces. Add carrot, cauliflower pieces, babycorns and salt to the sautéed onions. Mix well, cover and cook for two to three minutes.

Step 4

Add salt to the rice. Stir, cover and cook till done. Divide the dough into equal portions. Shape into small balls.

Step 5

Add the French beans, ginger paste and garlic paste to the vegetables. Mix well and add the red chilli powder, coriander powder and one tablespoon yogurt. Mix well and cook till the vegetables are soft.

Step 6

Drain the water from the cooked rice and transfer into another pan. Cover and set aside. Add the green peas and few mint leaves to the vegetables. Mix well, cover and cook for two to three minutes.

Step 7

Heat the remaining oil in another non-stick pan. Take four large coffee cups. Put a little oil on a worktop and pat the pedas a bit. Roll out into thin rotis so as to be able to cover the mouth of the cups with them.

Step 8

Add the cumin seeds, turmeric powder, remaining yogurt and salt to the pan. Mix well, cover and cook for two minutes.

Step 9

Place a portion of the cooked vegetables into individual cups, top with a portion of the cooked rice. Sprinkle little browned onions on top and add two to three teaspoons of the cooked yogurt mixture on top.

Step 10

Sprinkle a pinch of green cardamom powder, ginger juliennes and spring onion strips. Cover the cups with the rotis and seal.

Step 11

Apply half teaspoon of the rogan on top and place the cups in the preheated oven. Cook for ten to twelve minutes. Break open the seals and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.