FESTIVE BIRIYANI


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.

INGREDIENTS

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.saunf

1tsp sea moss(optional)

1 cup mint leaves

1/4 cup coriander leaves

1/2 cup ghee

1/2 cup oil 

Salt to taste.

METHOD

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 

salt.

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 .

PRAWN BIRIYANI


Who doesn’t love prawns?Sea food lovers

favourite!

This is a recipe i tried sucessfully for Sunday

lunch with valathandu (banana stem)raita.

As prawn is known to be a heat producing

food, to mellow the heat i served with

valathandu raita ,which is a body cooling food!

For the recipe now

INGREDIENTS

500 gm basmati  rice

250-300 gm prawns(do not remove the heads

and tail in some of the prawns for added

flavour.)

4-5 whole green chillies(slit)

2 -3 onions sliced

2 big tomatoes

2-3 tblsp. curd

a pinch of saffron.

a small bunch of mint leaves

coriander leaves

1 lime

ghee

salt to taste

For grinding

1 inch piece ginger

6-8 pips of garlic

4-5 red chillies

4 cloves

1 inch piece cinnamon

3 cardamons

1 tsp.sea moss

1 tblsp.dried fenugreek leaves

1 tsp.cummin seeds

1/4 tsp.saunf

METHOD

Soak the rice for minimum 20 minutes

Grind all the ingredients listed for grinding and set aside.

Put 3-4 tblsp ghee in a flat bottomed pan,or pressure pan,and fry the sliced onions till golden brown.

Then add the green chillies,when the color of the chilli changes,add the chopped tomatoes,

Add the ground masalas with salt and prawns.

Add the mint leaves and fry further for 5-7 minutes.

Add curd and lime juice.Then add the drained rice and sauté for 2-3 minutes.

Add water one inch above the rice level.

Seal with a tight cover and cook on a very slow flame for 20 -25 mins.

Remove after 10 minutes.

Add a little ghee on top before serving(2-3 tblsp.)and garnish with coriander leaves.