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Masala Biryani

Masala Curries

 750 g mutton, cut up, rinsed and drained
 ½ cup brown lentils
 3 sticks cinnamon
 3 cardamom pods
 1 bay leaf
 3 cloves
 1 tbsp ginger paste 1 tbs garlic paste
 2 green chillies, slivered
 2 tsp coriander powder (dhania)
 ½ tsp coarsely crushed black pepper
 3 tsp cumin powder (jeera)
 ½ tsp turmeric
 4 tsp chilli powder
 2 tsp garam masalal tsp fennel powder (soumph)
 2 medium tomatoes, grated
 ½ cup sour milk
 salt to taste
Rice - Combine ingredients in a pot and boil for 10 minutes drain off water and keep aside.
 1 cup uncooked rice
 1 tsp salt
 2 green cardamom pods
 1 stick cinnamon
 2 cloves
 1 bay leaf
 6 small potatoespeeled and coloured yellow
 1 cup Cooking oil
 1 large onion, sliced
 ½ cup peas
  carrot, scraped and sliced
 ½ cup chopped dhania
  leaves of three stems of mint
 2 stems curry leaves
 ¼ cup ghee
 1 tsp whole jeera
 1 tsp whole fennel seeds
 1 medium onion
 sliced pinch of saffron fronds
 1 tbsp rose water
 1 ¼ cups warm water

Heat oil, fry potatoes until crisp but not cooked completely.


Fry onions in the remaining oil until they are a rich brown.


Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside.

Assemble Biryani

Using a flat-bottomed pot, place a thin layer of rice at the bottom.


Add the meat and accumulated juices.


Place potatoes, onions and other fried vegetables evenly.


Cover with rest of the rice.

Set oven at 200°C


Heat ghee, fry jeera, fennel and onion.

Pour over rice.


Heat saffron until crisp, add the rose water and mix until the colour is strong orange.


To crispen saffron, place on lid of hot pot and then crumble with the back of a spoon.

Sprinkle on top of ingredients.


Finally, pour the water around the inside of the pot.

Cover securely and place in oven for 45 minutes.

Serve with accompaniments.