Mutton Biryani

Mutton biryani 3
Biryani is a popular dish loved by many. In our home, a weekend isn’t complete without a biryani. Each time i make it, I try out different recipes and methods from different people. This one is from my dear friend Kathija Naseem’s Mom, who is an amazing cook.

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Madurai Mutton Biryani

This is a ultimate Tamil Style Mutton Biryani. Looks & tastes close to Thalapakattu Biryani. This recipe is very special to me as it is the first biryani I learnt from my Dear Mom. My husband’s all time favorite. Check out my other Biryani Recipes.


Mutton 1 lb
Basmati Rice 2 Cup
Onion 2, thinly sliced
Tomato 1, chopped
Garlic 5 cloves
Ginger 1″ piece
Mint 1 bunch
Coriander 1/2 bunch
Green chillies 6
Chilli powder 3 tsp
Coriander powder 2 tsp
Coconut milk 1/2 Cup

To Marinate

Yogurt 1/4 cup
Lemon juice 1 tbsp
Raw papaya paste of 1″ piece or Meat tenderizer 1 tsp
Turmeric 1/2 tsp

Dry Roast & Grind

Bay leaf 2
Cinnamon 2″ piece
Cloves 4-5
Fennel seeds 1 tsp
Pepper 1/2 tsp
Cumin 1 tsp


• Wash Mutton thoroughly and marinate it with Yogurt, Lemon juice, Raw papaya paste, turmeric and little salt. Allow it to stay for 4 hrs or overnight. ( You can skip this step by cooking Mutton in pressure cooker along with a cup of water and salt )
• Wash and soak Basmati rice in water for 20 mins then discard the water alone.
• Dry roast all the spices listed under Dry Roast & Grind. Grind it to powder and keep it separately.
• Take a big wide pot. Heat little oil and add thinly sliced onions. Sauté it till they become nice golden brown. Remove half and transfer it to a plate.
• Grind half of Mint, Coriander, Garlic, Ginger & 4 of Green chillies to fine paste with little water.
• Add it to the sautéed Onions. Next add the chopped tomatoes along with the powdered spices & 2 uncut green Chillies. Cook it for few minutes until the tomatoes shrink.
• Now add the Marinated/ Pressure cooked mutton ( along with the water used) Cook it for few minutes.
• Then add 2 1/2 cup water, 1/2 Cup Coconut milk and adjust the salt taste. If you are using pressure cooked Mutton with water. Reduce the water by half. I always use 3 cups of water to 2 Cups of Rice.
(But the normal ratio is 4 Cups of Water to 2 Cups of Rice or 1/2″ Water above the leveled rice, adjust accordingly)
• When you see the rice getting cooked up. Add the saved sautéed Onions & mint on top. Cover the lid and keep Dhum.
• Heat a unused tawa. Transfer the pot on top of it. Cook it in low- medium flame for an hour. ( Make sure you don’t burn the biryani )
• Switch off the stove. Allow it to rest for an hour before you serve.
• Serve with Raitha!

• Make sure you saute the Mint, Coriander, Ginger, Garlic & Green Chilli paste till they become really dark. This adds beautiful colour to the biryani.

Shrimp Biryani

Today, we had some friends for dinner. I made this Shrimp Biryani. This recipe was shared by my best friend Angel John! She is an amazing cook and an expert in Biryani making!
Sea food lovers? You don’t have to make any excuse. It’s 100% worth the try.


Shrimp 1 lb
Basmati rice 2 Cups
Onion 1, thinly sliced
Tomato 1, finely chopped
Mint bunch, Chopped
Coriander little, Chopped
Chilli powder 1 tbsp
Coriander powder 1/2 tbsp
Turmeric 1/2 tsp
Green chillies 4, chopped
Ginger 1 1/2″
Garlic 4-5 cloves
Cinnamon 2″ stick
Bay leaves 2
Cloves 4
Cardamom 1
Cumin 1 tsp
Fennel seeds 1 tsp
Yogurt 1/2 Cup

• Clean, devein Shrimp and wash it thoroughly.
• Marinate it with Yogurt, Chilli powder, Coriander powder, turmeric and little salt for an hour.
• Wash and soak Rice for 30 mins. Drain the water and keep it aside.
• Take a big pot. Heat 2 tbsp oil. Add Cinnamon, Bay leaves, Cloves, Cardamom, Cumin and Fennel seeds. Sauté it for a while.
• Add the finely chopped onion and sauté it to golden brown.
• Grind Ginger, Garlic, Green Chillies, half of Mint and half of Coriander with very little water to a paste and add it to the sautéed onion. Cook it for few mins.
• Add the tomatoes, rest of mint and coriander and continue to cook till the tomatoes shrink.
• Now add the marinated Shrimp. Cook it in medium flame for 5 -10 mins.
• Add the soaked rice and enough water. I added 2 1/2 cups ( Water should stand 1/2″ above the leveled Rice ) Adjust the salt taste.
• When you see the Rice getting cooked up, Cover the pot and keep ‘Dhum’.
• Heat a unused Dosa tawa. Transfer the pot on top of it. Slow cook it for 30-60 mins.
• Switch off the stove and let it sit for an hour before you serve.
• Shrimp Biryani is ready to be served with Raita!


Chicken Biryani Pakistan Style

This week I tried the Pakistan Version of Chicken Biryani. It is more Spicier & Tastier Biryani. Its easier to make and it is full of Flavors, it’s good to give a try.
Source: Kothiyavunu


For Cooking Rice
Basmati Rice 2 1/2 cup
Water 4 cup
Bay leaf 2
Cloves 3
Cardamom 1
Cumin 1 tsp
Saffron pinch
Salt req
Rose Essence 1/4 tsp

For Marination
Chicken 2 lbs
Yoghurt 1/2 cup
Lemon juice of 1/2 lemon
Ginger garlic paste 1 tbsp
Fried Onion 2
Chilli powder 2 tbsp
Garam masala 2 tsp
Turmeric 1/2 tsp
Salt req

For Masala
Fried Onion 2
Tomato 3
Cinnamon 1 inch
Cloves 4
Green Cardamom 1
Black Cardamom 1
Star Aniseed 1
Ginger 1″ cube
Garlic 4 cloves
Green chilli 4
Mint bunch, Chopped
Coriander 1/2 cup, Chopped

• Pan fry finely sliced onions to golden brown and drain it on a paper towel. ( Use half for Marination & remaining for the Masala ).

For Marination

• Marinate with all the ingredients listed below For Marination and keep it aside for min 1 hour.

For Masala
• Grind Green Chillies, ginger & garlic to paste.
• Take a big pot. Add Fried Onion, Green Chilli-Ginger & Garlic paste, Cinnamon, Cloves, Green Cardamom, Black Cardamom, Star Aniseed. Sauté until the raw smell goes away.
• Add the chopped tomatoes, Cook it along with the masala for couple of minutes.
• Now add the marinated Chicken along with the chopped Mint and Coriander. Allow it to cook covered for 10-15 mins.

For Cooking Rice
• Wash and soak Rice for 30 mins. Drain and keep it aside
• Boil 4 cups of water with the following ingredients Bay leaf 2,Cloves 3, Cardamom 1, Cumin 1 tsp, Salt req.
• Add soaked Rice and cook until 70% done. Approximately 5-8 mins.
• Add a pinch of Saffron to a tbsp of warm water. Pour it on top of the cooked rice.
• Remove and drain it in a colander.

For Layering Masala & Cooked Rice
• Remove half of the cooked Chicken masala to a plate.
• Layer with half of cooked Rice to it and level it. Garnish with chopped Coriander,Mint and few drops of Rose Essence.
• Again empty the Chicken Masala from the plate on top of the Rice.
• Layer with rest of the Rice, chopped Coriander,Mint & Rose essence.

• Cover it and keep ‘Dhum’. Transfer the pot to a unused Dosa tawa and allow it to cook in low flame for an hour or two.
• Switch off the stove. Let the Biryani sit for an hour before you serve.
• Serve with cold raitha.


• Use big pieces of Chicken with bones for this Biryani.
• You can try this with Mutton too. Don’t forget to add Meat tenderizer powder along or you can even pressure cook Mutton separately and prepare Biryani.

Tamil Muslim Biryani (Bai Biriyani)

Can anyone forget the taste of Biryani from a Muslim Wedding?
Definitely not! Back home in India, we had a few close friends, who doesn’t forget to treat us with Biryani on Special Occasions. So I never longed for it then. Ever since I came to US ( with my husband being a die hard Biryani Lover 🙂 ) I always try to learn & try new biryani recipes at home. I came across this wonderful recipe from Viki’s Kitchen Viki, An Amazing cook and an Excellent Narrator! She has many good recipes that I have to learn from her.
Pls note that chilli powder, coriander powder, biryani masala is NOT used in this recipe. Its just a blend of spices, meat & rice.Definitely worth a try.

Chicken 1/2 kg, big pieces with bones
Basmati rice 1/2 kg
Onions 2, thinly sliced
Tomato 4 small, chopped
Cinnamon 2 ( 1 inch piece)
Cardamom 2
Cloves 6
Fennel seeds 1 tbsp
Pepper 1 tbsp
Mint bunch
Coriander 10 strands
Green chillies 6 ( adjust according to your taste)
Ginger 1 inch
Garlic 6 cloves
Ghee 2 tbsp
Oil 1 tbsp
Curd 1/2 cup
Lemon juice from 1/2 lemon
Milk 2 tbsp
Saffron pinch
Rose essence 1 tbsp
Nuts & raisins little
• Wash & Soak rice & keep it separately.
• Clean Chicken really well and marinate it with 1 tsp salt, 1/2 cup curd & juice of 1/2 lemon. Minimum 1 hr to overnight marination for a tender juicy chicken.
• Paste 1
Dry roast one piece cinnamon, cloves, cardamom, fennel & pepper and grind it to powder.
Paste 2
Grind ginger & garlic and keep it separately.
Paste 3
Grind 1/2 of mint with coriander and 4 of green chillies to fine paste. Keep it separately.

• Take a heavy bottomed vessel and heat 2 tbsp ghee & 1 tbsp oil. Add one piece of Cinnamon, 1 Star anise, 1tsp Sea weed (kalpasi), 1 chip of Nutmeg (jathikai) then add the sliced onions. Sauté it to golden brown.
• Add ginger garlic paste ( Paste 2 ) and sauté it till the raw smell goes away.
• Then add the remaining chopped mint along with the tomato, continue to sauté it.
• Add mint, coriander & green chilli paste and continue to sauté it.

• Add marinated Chicken along with the grounded masala powder ( paste 1) and 2 or 3 uncut green chillies. Cook it covered till the chicken is almost done.

• Add the rice and required water ( water should stand up to 1/2 inch above the rice). I added 3 cups.
• Adjust the salt taste.
• Now add in the chopped mint leaves and allow the rice to cook

• When the water starts to disappear and the rice is getting cooked up. Switch off the stove and keep dhum.

• Take a unused dosa tawa and start heating it in a low flame.
• Mix saffron, rose essence in warm milk and sprinkle it on the rice.
• Add ghee roasted cashews & raisins and close the vessel with tight lid and place it on top of the tawa.
• Cover the lids edges with chappathy dough. So that no steam escapes.
• After 2 hours the whole house will be filled with the Aroma of Biryani.
• It can be served with Raitha, Brinjal thalicha & thakkali thithippu.


Vegetable Biryani


Basmati rice 2 cup
Onion 1
Small tomato 1
Mint 1 bunch, minced
Coriander 1/4 bunch, minced
Green chillies 4
Garlic 4 cloves
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Garam masala 1/2 tbsp
Bay leaf 2
Cinnamon 2 inch stick
Cloves 5-6
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Paneer little ( optional)
Mixed veggies 1 1/2 cups


1. Wash and soak basmati rice and keep it aside.
2. In a big pot heat little oil and roast the bay leaves, cinnamon, cloves, fennel and cumin seeds.
3. Now add the thinly sliced onions and sauté it to golden brown
4. Then add half of the listed mint and coriander leaves to it and fry it with the onions.
5. Grind 4 green chillies, remaining half of mint and coriander leaves, garlic and ginger and add the grounded paste to the pot with little water. Allow it to cook till the colour changes to dark green.
6. Meanwhile fry paneer to light brown with very little oil in a small pan and keep it separately.
7. Add the chopped tomatoes to the curry.
8. After couple of minutes add the mixed vegetables along with the paneer.
9. Now add chilli powder, coriander powder, garam masala and salt and cook for few minutes.
10. Cook in medium flame throughout this process. Add 3 cups of water, adjust salt taste and then add the soaked basmati rice.
11.Cook it uncovered for 5 mins and then keep Dum on a unused dosa pan, covered for 20 mins.
12.You can fry bread pieces, raisins and cashew in ghee and add it for a rich flavor.
13. Vegetable biryani is ready to be served with raitha!



Fish Biryani


Basmati rice 2 cup
Onion 1
Small tomato 1
Mint 1 bunch
Coriander 1/4 bunch
Green chillies 4
Garlic 4 cloves
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 3/4 tbsp
Turmeric powder 1 tsp
Bay leaf 2
Cinnamon 2 inch stick
Cloves 5-6
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Oil & salt Required amount

1. Marinate fish pieces with chilli powder, turmeric and salt.
2. Wash and soak basmati rice


3. Grind the mint, coriander, ginger, garlic, chillies together with very little water. Keep it separately.
4..Take a big pot and add oil.
5. Add Bay leaf, cinnamon, cloves, fennel, cumin seeds.
6. Then add the sliced onions to it.
7. Add the tomatoes after the onions become golden brown.
8. Pour in the grounded mixture to it along with the chilli powder,coriander powder and salt.
9. Cover the vessel and simmer it for atleast good 10 mins for the green colour to become dark( that gives a beautiful colour to the biryani)
10. Meantime take a new pan add little oil and slow cook the marinated fish.

11. Add the fried fish to the mixture and again slow cook for another 15 mins.

12. Once the flavor of fish gets in the curry remove slowly the fish pieces alone and keep it in a separate bowl.
13. To the curry add 3 cups of water and adjust salt taste.
14. When the water starts to boil add rice to it and keep the stove on high flame for 5 mins.
15. When you see the rice getting cooked up add the fish pieces to it and keep dum.( you can place a unused dosa pan below your pot or keep it in the oven for 15 mins)
16. Hot Fish Biryani is ready to be served with raitha