Wednesday, 22 August 2012


This biriyani is the first recipe I learnt from my father-in-law who is a great cook. The combination of roasted potato chips and raita will give you a great feast. It is worth running on the treadmill the next day. I prefer to have this on sundays. Truly scrumptious..........

  • Mutton- 1 cup
  • Basmati rice- 1 cup
  • Water- 1 and a half cups
  • Ginger- garlic paste- 1 Tbspn
  • Mint and Coriander leaves- 1 handfull
  • Onion- 1 medium sized
  • Tomatoes- 2 medium sized
  • Bay leaves- 2
  • Cinnamon stick-1
  • Cloves and cardamom powder/ whole- 1 Tspn
  • Turmeric powder- 1 Tspn
  • Chilli powder- 1 Tspn  (optional)
  • Butter- 25 gms
  • Curd/ yogurt- 1 cup
  • Oil- 1 Tbspn
  • Salt to taste
1. Pressure cook mutton with little salt and water until soft and keep it aside.

2.  Heat the cooking vessel and add the butter and the oil.

3. Add the Ginger-garlic paste followed by the spices(bay leaves, cinnamon stick, cloves and cardamom ).

4. Now add the onion and wait until they are golden brown and then add the tomatoes.

5. Remember to cook in low fire and then add the curd.

6. Now add turmeric, chilli powder and the salt.

7. Add the water and allow it to boil.

8. When the water is boiling add the washed rice. Gently mix the spices with the rice to blend with a cooking spoon.

9. Close the vessel with a tight lid and allow it to cook for 20 minutes under low fire.

10. Serve the briyani with salad of your choice.
Thick curd- 1 cup
Medium sized onion- 1(chopped)
Medium sized Tomato-1(chopped)
Small Cucumber- 1(chopped)
Salt to taste
Mix all the ingredients uniformly and serve with biriyani.
Roasted potatoes:
Boiled potatoes- 200 gms
Chilly powder- 1 tspn
Turmeric powder- 1 tspn
Lemon juice- 1 tspn
Oil- 1 tbspn
Sal to taste

Slice the boiled potatoes to fine slices and spread on the spices carefully on to them. Spread the oil on to the baking tray and place the potato slices at 180 degrees in the oven for 15 minutes until golden brown.

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