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Showing posts with label biryani. Show all posts
Showing posts with label biryani. Show all posts

25 August, 2013

Mutton Keshri Biryani

25 August, 2013

Biryani is one of my all-time favourite one-pot meals. They don't take much effort to be made, and they taste great. Plus, you don't have to think about what side-dishes to be made. It can be had just with a bowl of raita and salad. Yesterday, I made keshri biryani as some of my college friends were coming over. Even though, I'm not a big fan of the red meat, the biryani tastes much better with mutton in it. So, do try it at home! I'm sure you'll love it! :D


  • Mutton - 500 gms
  • Basmati rice - 2 cups
  • Water - 3 cups
  • Ghee - 50 gms
  • Onion - 2 (finely sliced)
  • Ginger garlic paste - 2 tbsp
  • Green papaya - 100 gms
  • Curd - 100 gms
  • Red chilli powder - 1 tbsp
  • Javitri/mace - 1 gm
  • Green cardamom- 8-10
  • Garam masala powder - 1 tsp
  • Saffron/ Zafran - 5-6 flakes
  • Keora water - 2 tbsp
  • Sugar - 2 tbsp
  • Salt to taste
  • Raisins - 1/4 cup(soaked)
  • Cashew nuts - 1/4 cup (halved)
  • Grapes - 50 gms
  • Diced apples - 1/2 cup


  1. Wash and drain mutton.  Pierce with a fork and marinate with ghee(50 gms), salt, grated onion, ginger garlic paste, grated green papaya, red chilli powder and garam masala for 3-4 hrs.
  2. Put 50 gms ghee in a cooking pan and when warm, add sugar. When it turns light brown, add javitri, green cardamom and saffron.
  3. Saute a little and add the marinated mutton. Cover and cook till enough water comes out.
  4. Add rice, keora water and 3 cups of water to boil. Pressure cook upto 2 whistles and then turn off the heat. Once pressure is off, remove the lid. Finish with adding a tablespoon of ghee from the top. Garnish with raisins, cashewnuts,grapes and apple.
  5. Serve hot with raita and salad. N'Joy!!

11 October, 2012

Delicious Hyderabadi Biryani Khass

11 October, 2012

Delicious Hyderabadi Biryani Khass

This is a very popular dish which originated from Hyderabad. With Durga puja knocking at the door people are eagerly waiting to make some delicious dish for this festive occasion. You all can try this one out. It is a complete meal in itself but goes well when accompanied with raita.

Delicious Hyderabadi Biryani Khass


  • 2 cups long grain basmati rice
  • 2-4 bay leaves
  • 11/2 tsp salt
  • 1 tbsp oil

For the Chicken

  • 1 chicken (700-800 gms)- cut into 8 pieces
  • 4 large onions (chopped)
  • 11/2 tbsp ginger-garlic paste
  • 2 large tomatoes(chopped)
  • 1 cup thick curd
  • 1 tsp chilli powder
  • 5-6 tbsp oil
  • salt to taste


  • 1 cup sliced onions- fried till crisp and brown(2-3 large onions)
  • 1/2 cup pudina leaves (whole)
  • Few drops of orange colour or few strands of kesar dissolved in 1 tsp warm water or milk and 2-3 drops of kewra essence.

Flavouring Masala:

  • 1-1/2 tsp jeera( cumin seeds)
  • 3-4 chhoti illaichi( green cardamoms)
  • 3-4 laung(cloves)
  • 2" dalchini(cinnamon)
  • 2-3 saboot kali mirch(peppercorns)
  • 2 moti illaichi(black cardamoms)


  • 3 tbsp ghee,
  •  1/2 tsp shahjeera


1.To cook the rice, boil 6-7 cups of water with bay leaves, salt and oil. add the rice and cook till almost tender. Strain and spread the drained rice on a wide tray. Run a fork through the rice to let the steam escape.
2. To cook the chicken, heat oil in a heavy bottomed pan. Add chopped onions. Stir fry till brown. Add 11/2 tbsp ginger-garlic paste. Stir for 1/2 min. Add chopped onions. Cook till dry.
3. Add curd. Stir for a minute. Add salt, chilli powder and chicken. Bhuno for 2-3 minutes. Add 1 cup water and cook till tender. Remove from fire. Keep aside.
4. Grind all the ingredients under flavouring masala by adding 1/4 cup water to get a paste. Add 1/2 cup water to the above paste and strain it. Keep liquid masala aside.
5. For assembling the biryani, take a large heavy bottomed pan,  sprinkle some curry of the chicken at the bottom.
6. Spread 1/3 of the rice. Place 1/2 tnhe chicken pieces on it and wet the rice with some curry.
7. Sprinkle 1/3 of tthe fried onion and pudina on it. Sprinkle 2-3 tbsp liquid flavouring masala.
8. Repeat by adding rice, then chicken followed by pudina and fried onions and flavouring masala. Finish with a top layer of rice sprinkled with some fried onions, pudina and flavouring masala , 2-3 drops of kewra and colour.
9. Heat ghee in a pan. Splutter jeera and pour on the biryani.
10. Cover the pan with a tight fitting lid and seal the lid with dough. Place the pan on fire with a tawa underneath to reduce the heat to minimum for 1/2 hour before serving.

If a rich biryani is desired mix 1/2 cup cream 1/2 cup yogurt and sprinkle 2-3 tbsp of this on each rice layer to keep rice moist.

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