Wednesday, April 17, 2013




  1. Basmati rice- 1.5 cups
  2. Cardamom- 4 nos
  3. Cloves- 4 nos
  4. Cinnamon- 1.5" piece
  5. Star anise- 1 no
  6. Water- 3 cups
  7. Salt to taste
  8. Lime juice
  9. Ghee-as required


  1. Mutton - 400 to 500gms
  2. Tomato chopped- 1 medium sized
  3. Kashmiri chili powder-3/4 to 1 tsp 
  4. Turmeric powder- 1/2 tsp
  5. Lime juice- 1 tsp
  6. Salt to taste
  7. Water-as required
  8. Oil - as required
  9. Ghee-as required

For marination

  1. Kashmiri chili powder-1/2 tsp
  2. Turmeric powder-1/2 tsp
  3. Salt to taste

For cashew-coconut paste

  1. White poppy seeds-1/2 tsp
  2. Cashew nuts-5 to 6 nos
  3. Grated coconut- 2 tbsp

For onion masala paste

  1. Onion- diced- 2 medium sized
  2. Ginger- 1.5" piece
  3. Garlic-4 large cloves
  4. Green chilies- 5 to 6 nos( or to taste)
  5. Whole black pepper- 1/2 tsp
  6. Cardamom- 2 nos
  7. Cloves-2 nos
  8. Cinnamon- 1 " piece
  9. Fennel seeds-1/2 tsp
  10. Mint leaves- 8 to 10 nos

For Garnishing and layering 

  1. Cashew nuts- 10 to 12 nos
  2. Raisins-1.5 tbsp
  3. Onion -sliced finely- 1 medium no
  4. Ghee- as required
  5. Garam masala- 1/8 tsp
  6. Mint and coriander leaves- chopped-1 to 2 tbsp


To prepare rice.

  • Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
  • Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

  • Marinate the mutton pieces with ingredients listed under ' For marination'
  • Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
  • Grind together all the ingredients listed under 'For onion  masala paste' to form a smooth paste.
  • Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
  • Add chopped tomato and cook for  2 to 3 minutes.
  • Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

  • Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
  • Preheat oven to 180 Deg C.
  • Lightly grease  a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
  • Garnish with fried cashewnuts,raisins and onion.
  • Cover it with an aluminium foil and bake for 20 to 30 minutes.
( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

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