Indian Cuisine
Mutton Biryani
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Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
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Chutney and Raita


3 cups basmati rice,washed

and soaked in water

1 kg mutton cut into medium sized pieces

5-6 medium onions,sliced fine and fried crisp

1 tbsp ginger-garlic paste

2 tsp garam masala

6 red chillies

1 cup beaten curd

2 pieces dalchini(cinnamon)

6 green elaichi(cardamoms)

1 tsp shahijeera

10 kalimiri

1 tsp turmeric powder

salt to taste

5 tbsp ghee,melted

2 pinches saffron,dissolved in 1/2 cup milk

1 tbsp each of almonds,cashewnuts,raisins.


Fry almonds,cashewnuts and raisins and keep aside.

Marinate mutton with beaten curd,ginger-garlic paste,

onion,red chilli paste,turmeric powder and salt to taste.

Grind fried onions and red chillies to fine paste.

Heat half of ghee,add marinated mutton and pressure

cook till done.

Heat 2 tbsp ghee add whole garam masala,when

splutters add drained rice and fry a little.then add warm

water,1 1/2 inches above the rice level.Add salt to taste.

Cook till rice is done,then spread on a plate and remove

the whole garam masala.

To Assemble:

Take a heavy bottom vessel and line it with ghee.

Place the prepared mutton and sprinkle garam masala over it.

Cover with rice and dot with ghee.Make deep holes in the rice

then add the saffron milk,and sprinkle fried nuts and crisp fried

onion.Cover tightly and seal with wheat dough.Allow to cook

(dum)on low flame for 20-25 minutes.

Biryani and Pullao

Vandana Dubey's Recipe Web Site.