Why I titled it festive biriyani ?Because it is a richly flavoured biriyani ,which can be prepared 

with chicken,mutton,or prawn.My first preference would be with mutton and then comes 

the rest.The preparation in grinding takes a little more time,but it’s worth the labor as this 

recipe has unique aroma and flavour.You could make the biriyani curry the previous day and 

add the rice the following day.This biriyani tastes even better the next day.When I make this 

biriyani I always make more…So now let’s get into the recipe.


1 kg basmati rice

3/4  -1kg mutton

4 onions sliced

4 onions ground coarsely(just pulse in the mixie.Do not grind fine)

5-6 tomatoes

3-4 inch piece ginger

2 -3 whole pods garlic peeled

15-18 green chillies ground separately

6 red chillies ground separately

1 cup curd

juice of 4 limes

1/4 cup coconut ground fine

10 cardamoms

7 cloves

3 inch piece cinnamon


1tsp sea moss(optional)

1 cup mint leaves

1/4 cup coriander leaves

1/2 cup ghee

1/2 cup oil 

Salt to taste.


Grind the ginger+garlic together coarsely and set aside.Before you start making.reserve a 

tsp.of ginger-garlic paste,green chilli paste,red chilli paste,and roughly chopped onion 

and set aside this mixture for the final adddition.

Heat the ghee and oil(set aside 2 tblsp of this oil to add later).

Add the whole spices,and the onions and cook till onions are light brown.Next add the coarsely

ground onions,salt,and sauté till translucent.The ingredients have to be added one by 

one,giving time for each ingredient to release its flavour and blend.

Next add ginger-garlic paste,then green chilli paste,and red chilli paste.Add chopped tomatoes

and cook till tomatoes are soft.Now add the mutton and cook for 5-10 minutes.Add curd and 

ground coconut and sauté well.Cover and cook the mutton in its own juices without adding 

water,until it is tender.

Once the gravy is done,remove the meat pieces from the gravy and set aside.Add the soaked 

rice (20 minutes) to the gravy.Pour water 1 inch above rice level.Add lemon juice and check for 


Heat the reserved oil in another vessel,add add the reserved onions and masala paste,with the 

mint leaves,and sauté till the leaves change color.Add this tempered paste to the meat and rice 

mix.Lastly add the meat pieces on top.Add coriander leaves.Cover and cook on a slow flame till 

done.Mix well and serve with your favourite accompaniments.

Awaiting your comments .



The  fragrant herb is a good combination with chicken and lamb.It is a good

antioxidant,memory booster,and also improves in digestion.It is also rich in iron,calcium

and Vitamin B6

Pregnant women and those who take statins,blood pressure medications,and diuretics 

like lasix should not take these more ,as it may cause miscarriages and side effects.

So let’s get into the recipe now


500 gm boneless chicken preferably

1-2 tblsp.flour

Lemon sized tamarind

Few rosemary leaves

3-4 green chillies chopped 

1 tblsp chillie paste

Ginger-garlic chopped fine 

1/2 tsp pepper

Salt to taste

1 tblsp sugar or jaggery

Oil for frying


Toss the washed chicken in flour and fry till golden brown and set aside.

Put tamarind in a pan with a cup of water and boil till the tamarind is soft and pulpyPut off the 

flame,add chilli paste,jaggery,salt,pepper powder and cook till it is thick like sauce.

Add a tblsp of oil(from the fried oil) to a wok and heat it.Add garlic,ginger,rosemary,green 

chillies and sauté for a few 2-3 minutes.Add the fried chicken and the thickened sauce 

andblend well.Remove from fire.Pieces of fried omelette may be added while serving.


This biriyani’s main spice is black pepper,not colorful,mild on spice,no tomatoes,and

those who love the taste of pepper will love it.Not only black pepper ,white pepper is also

used  in making biriyani (will post recipe soon).Let’s get into the recipe now.


500 gm chicken

500 gm rice(basmati or seeraga samba)

2-3 onions sliced

3-4 green chillies slit

10 cloves of garlic

2 inch piece ginger

2 green chillies

juice of 1 lemon

1/2 cup coconut milk

few sprigs lemon grass

a handful of mint leaves

1 tbsp.biriyani masala powder/garam masala powder

Equal quantity of pepper,cummin seeds,fennel seeds powdered .(Use 2 tblsp of the


salt to taste.

1/2 tsp chilli powder (optional)

1 tsp cardamon powder

1/2 tsp sugar

Ghee 1/2 cup

whole spices (cardamons,cloves,cinnamon,sea moss,a small piece mace,fennel seeds)

few fried cashewnuts for garnishing.


First fry the onion till brown and set aside.Grind the bold listed to a paste.

Marinade the chicken with the ground paste,curd,lime juice,salt,pepper powder

mix,half the fried onions,and set aside for minimum 1/2 an hour.If you can marinade

more also it will be fine.Wash rice and soak in water for 20-30 minutes

Heat ghee in the same pan you fried onions,add whole spices,slit green chillies,ground

paste,fried onions,lemon grass,and saute till you get a nice aroma.Next add the

marinaded chicken ,and the rest of the ingredients and cook in its juices covered for 10

minutes.Next add the rice (do not discard the water in which rice was soaked),and

cook for 5 minutes.Add the coconut milk,and the water (1 inch above the rice

level).Check the salt taste.Add mint leaves ,Cover and cook on a very slow fire for 20

minutes.Its easy if you transfer to a rice cooker.If using the dum method (slow

cooking)Cover with a banana leaf,and then the lid,with a heavy object kept on the lid

(not allowing steam ). Garnish with fried cashewnuts .Serve with raita ,or any other

dishes you prefer.



This recipe has more sway to the Thai marinades.I baked it on a banana leaf ,which is

Asian so, this is to be categorised as a fusion recipe.I did not bake till crisp,as i wanted it

to be like that.It had the taste of chicken palandy (srilankan dish).You could make it

crispier if  you like.Now for the recipe..


4-5 chicken breasts

1 inch piece ginger

7-8 cloves peeled garlic

10-15 red chillies /2 tblsp.chilli paste

1 tblsp.vinegar

juice of 1 lime

2-3 lime leaves

1 inch piece turmeric root /1/2 tsp.turmeric

sea salt.

1 tsp.peppercorns

1 tblsp honey

3 tblsp.peanuts. (coarsely ground)

2 tsp.tabasco sauce/oyster sauce

1 tsp.tomato sauce.

1 egg

slices of onion

banana leaf (optional)

Butter or oil .


Grind the bold listed,mix with other ingredients,oil, except onion and marinade the

chicken for minimum 30 minutes.Place the banana leaf on a tray .Arrange the onions on

the leaf and place the chicken on the onions.Bake in a hot oven 200-220 degrees for 30-40

minutes.Remove the chicken ,and transfer to another serving tray.Thicken the leftover

gravy at the bottom with onions and pour over the chicken and serve.

Note:When you arrange the onions sprinkle a little salt,a little oil,and a sprinkle of garam  masala on the onions ,before you lay the chicken .

The same recipe could be grilled or shallow fried.




This chicken korma is a good combination for any meal,with rotis iddli or rice.This curry

is made in a different way.First the chicken is cooked in its own juices with spices,and

then coconut and cashew paste  is added at the finish.Easy,rich and tasty.So now for the



1 kg.chicken

2 onions chopped

2-3 green chillies slit

4-5 tomatoes chopped fine

a few mint leaves

1-2 potatoes quarters

1 tblsp.chilli powder

1 tblsp.garam masala powder

1 tsp turmeric

2 tblsp.ginger-garlic paste.

salt to taste.

1/2 lime juice/3 tblsp curd

3-4 tblsp ghee/coconut oil (i mixed both )

For the coconut paste

1/2 cup coconut grated

3 tblsp.cashewnuts

1 -2 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds


Mix all the ingredients listed above ,other than the paste ingredients.Marinade at least

for 15 minutes.Keep the mixed chicken on the fire and cook on a medium flame till the

chicken and potato  are cooked and you see the tomatoes well blended.

Whilst the chicken is cooking,fry the ingredients listed for the paste,till you get a nice

aroma.Grind to a paste.Add to the gravy and slow cook for 10-15 minutes.Remove from

fire .







This recipe has to be linked to two of my previous posts.First link to the batter used for

dosai and the next for  crab masala.This is like the oriental pizza and tastes excellent.

This is a very famous dish in South India,and also categorised as street food too.

Can be served with any chutney you like.So for the recipe now.


IDDLIS (SOUTH INDIAN FOOD) Use this batter for dosai

CRAB MASALA Use the masala recipe only

1-2 cups crab meat

1 egg for each dosai


Adding the crab meat to the masala in any way is your choice.You can boil,or steam the

crab and remove the meat,or if you are using packed crab meat you could directly add to

the masala.The masala should  be like a thick gravy as you need to smear the dosai with

the curry.

Heat a dosai making gridle.Pour a ladle of the batter.Add a little oil,next add the crab

masala gravy,spreading it on the dosai.Beat or break in an egg on the dosai.Cover and cook

on a slow flame till you see the dosai cooked on one side.If you like you can turn over onto

the other side.Remove and serve hot.



For the dough

4-5 cups of flour/bread flour

1 egg

1/2 cup warm milk

1 cup warm water

2 tblsp.active dried yeast

2 tblsp sugar

3 tblsp. butter

a pinch of soda-bicarb

2 tsp.salt

1 egg yolk(to apply on the top of the buns)


Take a bowl  in which you are going to make the dough.Add the warm water,sprinkle yeast

and sugar,mix lightly and allow to ferment for 10-12 minutes.You will see bubbles after it

is fermented.Now it is ready to mix in the rest of the ingredients.Use the dough hook ,if

your using an electric mixer.Mix in one by one ,and knead to a soft dough.(if you need

more water add warm water.)Allow to rise for 1-2 hours.You will see the dough doubled in

size.Punch down the dough ,and mix again for another 5-10 minutes,and allow to rise

again till you make the filling.Divide into the sizes you need .Make your desired shape.

For the filling

250 gm mutton mince or mutton  boiled and minced

150 gm potatoes cut into tiny cubes

1 capsicum cut fine

2 tsp.ginger garlic paste

1-2 tomatoes coarsely ground

1 big onion chopped fine

2 tblsp. chillie paste

salt to taste

1/2 tsp pepper powder

1 tsp garam masala powder

1 tsp.cummin seed powder

2-3 tblsp. oil or butter

1/2 tsp.saunf/aniseed

few curry leaves


Heat oil in a pan,add saunf and curry leaves.Next add the onions and saute till translucent.

Then add the ginger garlic paste,and the rest of the ingredients.Cover and cook on a slow

flame ,allowing it to cook in its own juices.Once the potatoes are tender and the gravy is

dried partially,allow to cool .Fill in the buns and make desired shapes.Arrange on greased

baking tray.Brush the top of each bun with beaten egg yolk (to get a nice brown color on

top),and bake in hot oven for 20-25 minutes(200 degrees).




This curry was an innovation prepared in a hurry,while held up in some other work had to prepare dinner very soon,could not thinking of chopping onions ,and the rest of it.

This title  is also by me,because i cooked the meat and rest in the oil ,not adding water .

For the recipe now.


500 gm mutton or lamb

2 big onions 

3 tomatoes

5-6 pips garlic

1 inch piece ginger

1.5 tsp chilli powder

1 tsp cummin seed powder

1 tps garam masala powder

1/2 tsp pepper corns

3-4 tblsp.grated coconut

1 tsp.fennel seeds

1-2 potato cut into four (optional)

curry leaves for garnishing

salt to taste.

4 tblsp oil /ghee

1/2 tsp Kashmiri chilli powder

1/4 tsp cinammon powder


Add the oil ,mutton ,Kashmiri chilli powder,cinammon powder,and cook in a pressure cooker for three whistles.

Grind the bold listed,till the steam escapes in the pressure cooker,saute the ground paste in a little oil with salt.

Once the steam is released on its own,add this paste mixture to the pressure cooker mix.

Stir well,add potato and pressure cook again for another 3 whistles.

Garnish with curry leaves

Good combination for all types of rotis.Can be served with rice too.

NOTE:This can be tried with roasted or grilled chicken.





Lamb liver ,is considered be rich in iron and vitamin A and loads of  VitaminB

particularly Vitami B12. So,here’s a lovely recipe for  liver masala..To be served with any

type of rotis or flatbread. Rice like yellow rice ,pulao are a good combination to serve with

this masala

For the recipe.


500 gm liver

1 tblsp.curd

10-15 small red onions

3 tomatoes

few fennel leaves

few mint leaves

1/4 Coconut cut into small pieces

1/2 tsp.turmeric

1 drumstick cut  into 1″pieces

2 potatoes

1/4 cup vinegar

7-8 dry red chillies

2 tblsp.whole coriander

1 tblsp cummin seeds

1 tsp.peppercorns

2 inch piece cinammon

4-5 cloves

1 tsp.chilli powder

2 tsp.garam masala powder

2 green chillies cut

2 tsp fenugreek seeds

3-4 tblsp gingelly oil/coconut oil

1/2 onion vadam.(fried onion balls)or chopped onion

few curry leaves

salt to taste

1 tblsp.grated jaggery (this is added to neutralise the acidity in tomatoes)


Wash the liver well and soak in curd and 1/2 cup water,foe a few minutes.

Dry roast the bold listed and grind to a coarse powder.

Heat a tblsp. of oil and fry the small onions ,garlic,cut tomatoes , mint ,fennel leaves, and

coconut pieces with salt, till the onions are translucent and the tomatoes turn soft.

Grind this to a paste.

Drain out the curd water from the liver and wash again.Mix in the coarse ground powder

and turmeric and set aside.

Heat the rest of the oil ,add the onion vadam or cut  onions and fry for a minute.

Add the liver pieces and cook for 5 minutes.

Next add the onion tomato paste and the rest of the spices,and ingredients.

Add water to the required consistency.Cook till meat and potatoes are done.

Garnish with curry leaves.







This chicken  masala combination is extracted from the SriLankan cuisine.

It has the slight taste of the’ ambulthiyal dish.’

Let’s get into the recipe rightaway!


500 gm chicken

2 onions sliced

1-2 inch cinammon pieces

curry leaves

salt to taste

1.5 tsp.garam masala powder

1 tblsp.grated  jaggery

3-4 tblsp.oil

For the curry paste

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 cup coconut

1 tblsp.raw rice

6 pips garlic

1 tsp cummin seeds

1 tsp.peppercorns

a small piece of tamarind (size of half lime)

1 tblsp oil


Heat oil ,add the sliced onions till brown with cinammon ,add the chicken pieces with salt

and allow to cook in its juice ,while you prepare the paste.

In a separate pan heat oil add coconut,peppercorns rice and garlic and roast .When you see

the rice turning light brown add the rest of the spices(listed under curry paste),and roast

till brown not burnt.

Grind the roasted ingredients to a fine paste .

Add the paste now to the chicken with half cup  water and  simmer  till  the chicken is

tender,and you see oil coming out,and the chicken is well blended with the masala.

Add the jaggery.

Garnish with curry leaves.

Variations: You could use the same recipe to make prawns,fish ,or any sea food.

Lamb liver,and brain will also be very good.

Can be served with any type of rices ,rotis or any type of meal.