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Kacchi Biryani
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     Kacchi Biryani


1lb basmati rice

2lbs mutton cut into 2"pieces

1 tbsp ginger-garlic paste

5 big onions,sliced fine and fried till crisp

2 tbsp red chilli powder

1 tsp turmeric powder

2"piece raw papaya made into paste

1 1/2 cups beaten curd

2 pinches saffron,dissolved in warm milk

Powder the following masala:

4 pieces dalchini(cinnamon)

6 green elaichi(cardamoms)

6 lavang(cloves)

2 masala elaichi

2 tejpatta(bay leaves)

1 tsp kalimiri(black pepper)

1 tsp shahijeera

Whole garam masala for the rice:

2 pieces dalchini

2 green elaichi

1 masala elaichi

3 lavang

5 tbsp ghee or refined oil

A handful of chopped pudina(mint leaves)and kothmir(coriander)

Salt to taste


Wash and soak the basmati rice for half an hour.

To the mutton add the beaten curd,ginger-garlic paste,raw papaya paste,chilli powder,turmeric powder,powdered masala,salt and half of the crushed fried onions.Allow the mutton to marinate for 3 hours.

Heat water(2 1/2 times more than the rice)when it boils,add the whole masala,rice and salt to taste.

Cook the rice till 3/4 done and then drain in a colander.

Melt the ghee and set aside.

To assemble:

Take a heavy bottomed vessel and add the marinated mutton and 1/2 of the melted ghee.Cover with chopped pudina and kothmir,fried onion and slit green chillies and juice of half a lemon.Spread the rice over this.Sprinkle the remaining ghee,saffron milk and lemon juice.

Cover and seal the vessel with wheat dough(atta paste).place over high heat for 20 to 25 minutes.

Lower heat and cook for another 45 minutes.serve hot.

Biryani and Pullao