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Mutton Biryani

500 gm basmati rice
500 gm mutton cut into small pieces
2 tsp ginger-garlic paste
1 tsp chilli powder
4 green chillies
1 cup beaten curd
tsp shahijeera
1 tsp garam masala
4 onions sliced fine and fried crisp
2 pieces cinnamon
5 cardamoms
4 cloves
Juice of one lemon
2 pinches of saffron dissolved in one cup milk
4 tbsp ghee
A handful of chopped coriander and mint
Salt to taste

To the mutton, add beaten curd, ginger-garlic paste, shahijeera, garam masala, chopped coriander, mint, chilli powder, half of the crushed fried onions and salt to taste. Allow to marinate for one hour. Heat 2 tablespoons ghee and add to the marinated mutton. Cook till nearly done. Heat water as soon as it boils, add the drained rice, the spices and salt to taste. Cook till three-quarter done and drain.

To assemble: Take a heavy-bottomed saucepan and add 1 tablespoon ghee. Spread a layer of rice and cover with the mutton. Place the remaining rice over this and sprinkle lemon juice, saffron milk, remaining fried onions and dot with ghee before covering with a tight-fitting lid wrapped in a damp towel. Allow to cook for 25 minutes under slow fire. Serve hot.




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