Food safety is a major issue around the globe in terms of food spoilage and food borne illnesses. Gamma radiation is being practiced in recent years alone and in combination with some other treatments to increase microbial safety of food. In this study the microbial quality of ready-to-eat biryani was evaluated and the effect of different doses of gamma rays was analysed. The upshot showed 3kGy to be optimized dose at which microbial burden was minimized. Hence gamma radiations can be a good choice for making the food safe by reducing the chance of invasion of disease producing and spoilage microorganisms.