I have posted many biriyani recipes,and if you
check there is a variation in each recipe .
This is also one like that , with cashew paste,
mace powder added.
Flavour of the chops was an addition flavour to
it.When it comes to cooking mutton/ chicken
biriyani it is best to cook with bones as the
flavour adds to it .
So let’s get to the recipe now
400-500gm mutton chops
1 stick cinammon
1 tsp saunf / fennel seeds / perumjeeragam
2 -4 fried onions
1 onion chopped
1 inch piece ginger cut into thin strips
3-5 green chillies slit
Few mint leaves chopped
Few coriander leaves chopped
Juice of 1 lime
Saffron crushed in 1/4 cup milk ( optional)
1/2 tsp rose water
10 -12 cashew paste
1-2 tsp chilli powder
Ghee + oil 1/2 cup
Marinade ( 15 – 20 minutes)
1 cup curd or yoghurt
1 tsp cardamom powder
1/2 tsp mace powder
A little from the fried onions ( listed above)
2 tblsp ginger garlic paste
Heat ghee in a pressure cooker .Add the whole
spices and the onions with a little salt and sauté
till translucent .
Add the marinaded meat with with the rest of
the ingredients except the mint,coriander
leaves ginger strips and fried onions .
Stir for five minutes, add 1/2 cup water and
cook to 5 whistles .
For the rice
500 gms rice washed and soaked
2-3 cloves,1 small piece cinammon,cardamons
1 bay leaf
Salt to taste
Boil enough water in a pot. Once it reaches
boiling point,add rice and spices and cook till
3/4 th done .
Strain out the liquid and reserve a cup of rice
For the final dum.
After the steam is released, remove the meat
Arrange some meat pieces at the bottom of the
pot you are going to make the biriyani.
Next add a layer of rice,some of the gravy,fried
onions,mint and coriander leaves.
Then a meat layer.
Layer this till you finish with rice at the top.
Pour the rice water on the top, and cook on a
very slow fire for 10 -15 minutes.( tight fitting
Transfer to a casserole, so that the meat is
Once done add 3-4 tblsp of ghee on the top.
Garnish with mint,coriander,fried onions .
Serve with raita , and your favourite dishes!