Mutton Goli Biryani

Ingredients: 2 cups minced mutton/lamb/beef

1 tsp garlic-ginger paste
1 tsp salt
1 tsp powdered black pepper
oil for deep frying
1 cup browned onions- crisp and brown (after frying)
2 cups rice - cleaned and soaked in water for an hour
4 green cardamoms
4 cloves
1 tsp black cumin
1/8 tsp cinnamon - powdered
1 tsp salt or to taste
1 tsp saffron-soaked in 1 cup milk

Method: Mix together the meat, garlic-ginger paste, salt and black pepper.
Form into small balls and refrigerate for an hour.

Deep fry the meat balls over high heat, first then over lower heat, till cooked
through.

Drain the rice. Heat the 2 tbsp. ghee and add the black cumin, cardamoms,
cloves and cinnamon. Turn around a few times, and add the rice and the salt.

Add 2 ? cups water, and bring to a boil. Lower the heat, cover and let the
rice cook, for 8 minutes.

Shut off the heat, leaving the pan on the stove. The rice should be almost
done.

About 30 minutes before serving, divide the rice and meat into half each.
Layer half the meatballs in a pan. Now cover this with a layer of half the
rice, sprinkle half the saffron flavoured milk over it, then the rest of the meat
and finally the other half of the rice.

Sprinkle the rest of the milk and saffron mixture over the rice. Seal the pan
with atta and place the whole thing over a tava/griddle, which is over low
heat, for ? an hour. Serve hot.

Shahi Biryani

Ingredients: 1/2 kg mutton-cut into small pieces

1 cup onions-finely sliced
ghee for frying the onions
1 tsp cumin seeds
1 bay leaf
1/4 cup clotted cream
2 tbsp chopped coriander leaves-to garnish

Mix together and marinate the meat in it for 4 hours

1 cup onions-grated
1 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
1 tsp black cumin seeds
salt to taste
1 cup yoghurt
1 tsp garam masala

Rice
2 cups basmati rice-cleaned and soaked in water
2 green cardamoms
2 cloves
1/2 tsp black cumin seeds
a piece of cinnamon-broken into smaller pieces
salt to taste
1/2 tsp saffron-soaked in 1/4 cup of warm milk
2 tbsp ghee

Method: Heat enough ghee in a broad heavy-based pan. Fry the onions till
brown and crisp.

Strain onions from the ghee and transfer on to an absorbent paper and set
aside.

In 1/2 cup of the ghee that is left in the pan, add the cumin seeds and bay
leaf, stir a few times till they change color a little and keeping the heat high,
add in the meat mixture.

Stir-fry meat over high heat till the pieces look opaque. Lower the heat,
partially cover and simmer, stirring a few times till the meat is tender.

Saut till the water dries up and fat separates. Add water and cook further, in
case meat has not cooked through. If meat cooks through before the water
dries up, uncover the pan, and let water evaporate over high heat.

Remove pan from stove and add the fried onions, cream and coriander
leaves and mix well.

While the meat is cooking, drain the rice and set aside. Heat 2 tablespoons of
ghee and add the black cumin seeds, cardamom, cloves and cinnamon. Stir a
few tines and add the rice and the salt.

Now add 2 1/2 cups of water, and bring to boil. Lower heat, cover and let the
rice cook for 8 minutes.

Shut off heat, leaving pan on stove. The rice should be almost done.

Half an hour before serving, divide the rice and meat into halves each. Take
half the meat out of the pan, leaving one layer at the bottom. Spread this
layer well in the pan. Now cover this with a layer of half the rice, sprinkle
half the saffron flavoured milk over it, and then add the second layer of meat
and finally the other half of the rice.
Sprinkle the rest of the milk and saffron mixture over rice. Seal pan with
wheat flour and place on a griddle over low flame for half an hour.

Alternatively, arrange in an ovenproof dish and place in a pre-heated oven

for about half an hour.

Serve in the same dish or mix gently and transfer on to a serving dish.

Mutton Biryani

Ingredients: 250 gm basmati rice

500 gm mutton
200 gm onions
50 gm ginger garlic paste
35 gm garam masala-whole
250 gm desi ghee
1/2 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
15 gm garam masala powder
30 gm mint
30 gm coriander
15 gm chopped ginger
100 gm yogurt

Method: Marinate the mutton with salt, little powder masala and ginger
garlic paste.

Boil the rice in water made aromatic with whole garam masala and little
desi ghee.

Take remaining ghee in a vessel add garam masala, onions and saut. Add
ginger garlic paste and saut.
Add the meat and saut well and then cover and cook till 90 % done.

Add the remaining masala, yogurt, mint coriander and ginger. Layer the rice
with the meat, put the aromatic spices, and little desi ghee to top it up. Put it
on dum for 20 minutesand serve immediately.

Dum Biryani (Spiced Mutton with Rice)

ngredients: 500 gm mutton knuckles

500 gm basmati rice

Marinade
100 gm ginger garlic paste
50 gm red chilli paste
150 gm yoghurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
1/2 gm saffron
dough for sealing

Masala
100 gm vegetable fat
5 gm cardamom
5 gm cinnamon
5 gm cloves
2 gm bayleaf
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

Method: Mix the mutton with the ingredients for the marinade. Fry half of
the onions until golden, drain and keep aside.

Soak the saffron in hot milk.

Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then
add the sliced onions and saut till slightly golden.

Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients
and simmer on a slow flame for 30 minutes.

Boil the rice till 3/4 cooked, arrange the rice on top of the mutton
preparation, layering it with the fried onions and mint leaves.

Pour the saffron milk on top and cover with a well fitting lid.

Seal the pot with the dough and cook for 5 minutes on a medium flame and
simmer or place in a medium hot oven for 20 minutes.

Hyderabadi Biryani

Ingredients: 1 kg meat
1 tbsp salt
1 tbsp ginger garlic paste
1 tbsp red chilli paste
1 tbsp green chilli paste
sauteed brown onions to taste
1/2 tbsp cardamom powder
3-4 sticks cinnamon
1 tbsp cumin seeds
4 cloves
pinch of mace
mint leaves to taste
2 tbsp lemon juice
250 gm curd
4 tbsp clarified butter
750 gm semi cooked rice
1 tsp saffron
1/2 cup water
1/2 cup of oil

Method: Clean the meat. Now in a pan add meat, salt, ginger garlic paste,
red chilli powder, green chilli paste, sauteed brown onions, cardamom
powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
Mix it well.

Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it
well. Now apply sticky dough on the sides of the pan. Cover with lid to seal
it and cook for about 25 minutes.

Hyderabadi Biryani is ready to eat. Garnish with boiled eggs, sliced carrot
and cucumber. Serve hot.

Kashmiri Mutton Biryani

Ingredients: 1/2 kg mutton-cubed

1/2 kg cooked rice
1/2 cup curd
2 bayleaf
2 black cardamom
2 green cardamom
2 cinnamon sticks
4 cloves
2 tsp shahi jeera
1 tbsp cashew nuts
2 tsp coriander powder
2 tsp chilli powder
2 tsp garam masala powder
1 tsp turmeric powder
1/4 nutmeg-ground
1/2 tsp saffron mixed with 1 tbsp milk
4 tbsp pure ghee
salt to taste
1 cup chopped mint and coriander leaves

Method: Mix meat with curd, chilli powder, turmeric powder and salt and
allow to marinate for one hour.

Cook basmati rice in more than enough water with little salt, till just half
done. Drain and keep aside.

Heat ghee in a pan, add cloves, black cardamoms, green cardamoms,

cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and
garam masala.

Add marinated meat stir and fry well till browned and the curd is absorbed.

Add enough water to cook meat, cook till the meat is tender. Keep aside.

Divide the rice into two portions. To one portion add saffron milk, half meat,
half coriander and mint leaves, mix.

Cover with white rice and remaining meat. Sprinkle the remaining coriander
and mint leaves and cashew nuts.

Shut the pot tightly. Cook on a low fire for a 30-45 minutes.

Serve with shahi shorba and aam ka achaar.

For semi boiled rice, bring water to boil, add rice cook till rice is almost
done. Drain and use.
 Dum Ki Biryani

Ingredients: For the rice

5 green cardamoms
5 cinnamon (dalchini)
1 1/2 cups basmati rice
3 tbsp rose water
1 tbsp lemon juice
salt

The meat
600 gm leg & breast of lamb
4 tbsp oil
1/2 cup onions
5 tsp garlic paste
21/2 tsp ginger paste
5 green cardamom
3 cloves
2 sticks cinnamon (1")
2 bay leaves
salt
1/2 cup yogurt
1 tsp yellow chilli powder
2 tbsp lemon juice
1/4 cup cream
2/3 tsp green cardamom powder
1/3 tsp mace powder

For the garnish

2" piece ginger
2 green chillies
1/3 cup mint
1/4 cup coriander
1/3 cup brown fried onions-sliced
2 tsp saffron
2 tbsp milk
1 1/2 tbsp desi ghee (clarified butter)
Method: Soak the rice for 45 minutes and drain. Soak saffron in lukewarm
milk.

For making biryani, cook the meat and the rice separately.

To prepare the lamb, heat ghee in a handi, add the green cardamom,
cloves, cinnamon and bay leaves, stir over medium heat until it crackles.

Add the garlic and ginger pastes, and cook till garlic is cooked. Then add the
meat and salt. Now add brown fried onions and yellow chilli powder and
cook stirring occasionally.

Stir in the beaten yogurt mixture and cook until the fat leaves the sides. Now
add approximately 2 cups water, bring to a boil, cover and simmer until the
meat is almost cooked. Remove the meat.

Add cream, mace, green cardamom powder and lemon juice and stir.

To prepare the rice, boil 61/2 cups of water in a handi, add cardamom,
cinnamon and salt. Stir. Add rice, bring to a boil, add rose water and lemon
juice, continue to boil, stirring occasionally, until the rice is nine-tenths
cooked.

Return the meat to heat and arrange half the partially cooked rice around the
meat. Sprinkle ginger, green chillies, mint, coriander, fried onions and
saffron, cover with the remaining rice, then add a second layer of meat, and
garnish again like before.

Pour on the ghee, bring to a boil and remove. Cover with a lid and seal with
whole wheat dough.

Put the sealed handi on dum on the gas or in a pre-heated oven for 15-20
minutes.

Mutton Yukhni Pulao

Ingredients: For mutton
1 kg mutton - cut into pieces
2 tbsp coriander seeds
1 onion - roughly chopped
2 inch piece of ginger
12 cloves of garlic
2 bay leaves
4-5 green cardamoms
2 cinnamon sticks
6-7 cloves
water

For the pulao

3-4 tbsp olive oil
2 bay leaves
6-7 cloves
4-5 cinnamon sticks
4-5 green cardamom
7-8 onions - thinly sliced length-wise
2 heaped tbsp ground ginger
4 heaped tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
salt - to taste

Method: For mutton

Tie up the onion and all the spices into a small cloth (potli) and cook it with
the meat.

Add enough water.

For the pulao

Heat the oil in a heavy-bottomed vessel. Add the whole spices to it.

Once they start spluttering, add the onions. Fry till they turn golden brown in
colour.
Add ginger and garlic and stir for some time. Add nutmeg and cinnamon
powder and mix well.

Mix in the cooked mutton and the rice. Sprinkle salt over it and continue to
stir.

Add the mutton stock and mix well. Cover it with a heavy lid to prevent the
steam from escaping.

Cook on low heat for about 15-20 minutes.

Serve hot with raita or chutney