Mutton- ½ kg
Biriyani rice- 3 cups
Bay Leaves- 2
Cardamom- 2
Cloves- 4
Cinnamon- 2
Star anise- 2
Saras Biriyani masala- 1 tablespoon
Chilli powder- 1 tablespoon
Coriander powder- 1 tablespoon
Jeera powder- ¼ tablespoon
Pepper powder- ½ tablespoon
Turmeric powder- ½ tablespoon
Ginger garlic paste- 2 tablespoon
Garam masala- ½ tablespoon
Mint leaves- 1bowl
Fried Onion- 1bowl
Oil- 2 tablespoons.
Lemon juice- 1 table spoon
Curd- 1 cup
Salt to taste.
Marinate the mutton pieces with the above prescribed quantities of chilli powder, biriyani
masala, coriander powder, jeera powder, pepper powder, turmeric powder, ginger garlic paste,
garam masala, mint leaves and fried onion. Add salt to taste. Pour some lemon juice, one cup of
curd and two tablespoons of oil. Pressure cook the entire contents for about 6 to 8 whictles.
Take 3 cups of good quality Basmathi rice, wash and leave it to drain.
In another vessel pour around 6 cups of water. Add 1 tablespoon of ghee. Add cloves,
cardamom, cinnamon, star anice, and bay leaves in the prescribed quantity. Add salt to taste. Add
rice to this and cook until it is 70% done. Drain the water. Spread the rice on a plate.
Take another vessel, Coat some oil or ghee. Fill it with half portion of biriyani rice. On the
top fill the mutton gravy. Again spread rest of the rice above the gravy. Garnish it with fried onion,
cashew nuts, raisins, mint leaves and corander leaves. Cover the lid. Cook for 15 minutes in low
flame. Yummy veg biriyani is ready.
Note: 1)You can make dum by mixing 2 cups of maida with 1½ cup of water to get a thick dough.
Paste it around the lid.
2) For fried onion, thinly slice 2 onion and fry it in oil or ghee until it become golden brown
colour
3) Follow the same recipe for beef biriyani as well.
