More Great Recipes: Rice


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Member since 2014

Serves 2 | Prep Time 30 | Cook Time 45


1. Long grain basmati rice 2 cups
2. Mutton pieces (200 each) 2
3. Large onion 5 (3 slice and 2 paste)
4. Garlic paste 4 tbsp
5. Ginger paste 3 tbsp
6. Beaten sour curd 1 cup
7. Red chilli powder 1 tbsp
8. Tomato chopped 2 cups
9. Coriander powder 2 tbsp
10. Nutmeg powder ½ tbsp
11. Green cardamom 5, star anise 1, black cardamom seeds 10, cinnamon stick 2, cloves 4, mace 3,dride rose petal 1 tsp, (roast and grind together)
12. Saffron dissolved in ½ cup milk
13. Desi ghee 1 and half cups
14. Few fresh mint leaves
15. Flour ½ cup


• Soak rice for ½ hour in water and drain

• Boil rice with salt until it 50% tender, spread on a board tray

• Heat ghee 2 tbsp in a pan and add 2 slice onion and fry crispy brown, keep aside

• Boil mutton with salt and 2 cups water

• Again heat 1 cup ghee and add slice onions , lightly fry, add ginger and garlic paste, fry for few seconds

• Add red chilli powder, coriander powder and tomatoes , add mutton pieces and cook until the mutton become deep brown in colour

• Add curd and half proportion of roasted powder and nutmeg powder, cook for 5 minutes, keep a thick gravy

• In a heavy bottom pan or handi, keep mutton with gravy

• Add rice, ghee and remaining roasted powder

• Add fried onion and saffron milk and mint

• Make a dough with flour and give a long pipe shape

• Cover the biryani pan or handi and sill the joinit of led and pan with the pipe

• Heat a tawa and keep the handi for 25 minutes

Pairs Well With


It is the style of Hydrabad somehow different from Mughal style but provides a fresh aroma of mint and partly follows the Mughal gharana (cuisine).

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