17 April 2013


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  1. Basmati rice- 1.5 cups
  2. Cardamom- 4 nos
  3. Cloves- 4 nos
  4. Cinnamon- 1.5" piece
  5. Star anise- 1 no
  6. Water- 3 cups
  7. Salt to taste
  8. Lime juice
  9. Ghee-as required


  1. Mutton - 400 to 500gms
  2. Tomato chopped- 1 medium sized
  3. Kashmiri chili powder-3/4 to 1 tsp 
  4. Turmeric powder- 1/2 tsp
  5. Lime juice- 1 tsp
  6. Salt to taste
  7. Water-as required
  8. Oil - as required
  9. Ghee-as required

For marination

  1. Kashmiri chili powder-1/2 tsp
  2. Turmeric powder-1/2 tsp
  3. Salt to taste

For cashew-coconut paste

  1. White poppy seeds-1/2 tsp
  2. Cashew nuts-5 to 6 nos
  3. Grated coconut- 2 tbsp

For onion masala paste

  1. Onion- diced- 2 medium sized
  2. Ginger- 1.5" piece
  3. Garlic-4 large cloves
  4. Green chilies- 5 to 6 nos( or to taste)
  5. Whole black pepper- 1/2 tsp
  6. Cardamom- 2 nos
  7. Cloves-2 nos
  8. Cinnamon- 1 " piece
  9. Fennel seeds-1/2 tsp
  10. Mint leaves- 8 to 10 nos

For Garnishing and layering 

  1. Cashew nuts- 10 to 12 nos
  2. Raisins-1.5 tbsp
  3. Onion -sliced finely- 1 medium no
  4. Ghee- as required
  5. Garam masala- 1/8 tsp
  6. Mint and coriander leaves- chopped-1 to 2 tbsp


To prepare rice.

  • Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
  • Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

  • Marinate the mutton pieces with ingredients listed under ' For marination'
  • Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
  • Grind together all the ingredients listed under 'For onion  masala paste' to form a smooth paste.
  • Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
  • Add chopped tomato and cook for  2 to 3 minutes.
  • Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

  • Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
  • Preheat oven to 180 Deg C.
  • Lightly grease  a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
  • Garnish with fried cashewnuts,raisins and onion.
  • Cover it with an aluminium foil and bake for 20 to 30 minutes.
( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)


  1. wow this looks so tempting and delicious and beautiful clicks and presentation..

  2. Briyani,the word itself makes me drool, wat a tempting one pot meal.

  3. Looks very perfect. Planning to make it using chicken...

  4. I tried this for Eid and it was tasty. Thank you for the recipe. I sauted the onions and spices before grind ing. I used 1.5 cups ~ 227 gms rice first. It was not enough for layering so added more rice later.

    1. Thank you !!! So happy that you liked it...i am sorry about the rice quantity..may be because of the difference in the variety of basmati rice used .. 1 cup raw rice yields about 3 or even 4 cups cooked rice....that might be the difference...different rice varieties yields different amounts...
      Happy cooking


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