Moghlai Biryani

Ingredients : 

ü  Basmati rice – 2 cups 

ü  Mutton – 500 gms 

ü  Lime - 1  

ü  Almonds or cashewnuts – ½ cup 

ü  A few spring mint  

ü  Ghee – 6 tbsp 

ü  Coriander leaves - ¼ bunch 

ü  Onions – 1 cup 

ü  Ginger – 1” piece 

ü  Green chilies (finely chopped) 

ü  Garlic – 3 flakes 

ü  Curd – 1 cup 

ü  Red chilies – 5 

ü  Milk - ½ cup 

ü  Turmeric powder – a pinch 

ü  Cardamom - 3 

ü  Cloves - 3 

ü  Cinnamon – 1 stick 

ü  Bay leaf -2 

ü  A pinch sweet cumin 

ü  A little saffron 

ü Wheat flour paste enough to 

seal pan 

Method :



v Wash, clean and cut the mutton into small pieces.
v Peel and slice the onions, coriander leaves and mint.
v Peel ginger and garlic. Grind ginger, red chilies, garlic and nuts into a fine
paste. Heat ghee. Fry onions till golden brown and crisp.
v Remove. Add bay leaf, ground masala, and fry.
v Add tepid water and cook with lid on till meat is tender and gravy is thick.
v Boil rice till three-fourths cooked. Add salt.
v Meanwhile strain curds with a fine piece of
muslin.
v Add powdered cloves, cinnamon,
cardamom, sweet cumin, turmeric,
chopped green chilies, coriander leaves
and mint.
v Add limejuice and mix well. Add curds
mixture to mutton. Stir well.
v Dissolve saffron in some milk and sprinkle over half the rice.
v  In a strong pan put in layers of rice, mutton and fried onion.
v Repeat till all ingredients are used up.
v Pour remaining milk and fat over the rice. Cover pan and seal edges with
wheat flour paste.
v Place in an oven 143ºC for one hour and serve very hot.

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Mango Rice

Ingredients : 

ü  Cooked rice - 2 cups 

ü  Grated green mango - 1 cup 

ü  Chopped onions (optional) - ½ 

cup 

ü  Salt - 2 tsp 

ü  Chili powder - 2 tsp 

ü  Turmeric powder - 1 tsp 

ü  A pinch of Asafoetida 

ü  Mustard - 1 tsp 

ü  Oil - 2 tbsp 

ü  Small bunch curry leaves 

ü  A handful fried peanuts 

ü  Yogurt - ½ cup 

ü  Baby okras - 8 

Method :


v Heat oil in a pan and add mustard,
turmeric powder and asafoetida.
v After the mustard splutters, add chopped
onions and fry till they turn golden brown.
v Add the grated mango, chili powder and
salt.
v Cook the mango till it becomes very soft.
v Now, add the cooked rice. Stir well and garnish with curry leaves.
v Sprinkle fried peanuts on top just before serving.

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Kofta Biryani

Ingredients : 

ü  Cooked chick peas - 200 gms 

ü  Mozzarella cheese - ½ pack 

ü  Basmati rice -2 cups 

ü  Bread - 2 slices 

ü  Green chili - 1 

ü  Salt to taste 

ü  Ginger – 1” 

ü  Tomato - 2 

ü  Onion paste - 1 tbsp 

ü ½ onion cut in to small pieces 

ü  Cumin powder - ½ tsp 

ü  Chili powder -1 tsp 

ü  Garlic - 2 cloves 

ü  Oil & ghee - 3 tbsp 

ü  Saffron soaked in milk - ½ cup 

ü  Biryani masala - 1 tsp 

ü  Milk cream - 2 tbsp 

Method :


v Make a paste of chickpeas. Add crushed
ginger, green chili and salt.
v Now add mozzarella cheese & two pieces
of bread to the mixture and make dough.
v Make small balls and bake it in oven at
350ºC for 30 minutes.
v Heat a pan and add oil. Fry onions add
tomato, cumin seeds, garlic-ginger paste,
chili powder, turmeric powder and biryani masala.
v Fry the masala till the oil separates; then add water, bring it to boil.
v At the end add the baked koftas, cook for another few minutes and put off
the flame.
v Add cream to the kofta.
v Prepare basmati rice separately.
v Now in a baking dish grease it with ghee, add a few bay leaf, spread one
layer of rice, add one layer of kofta with gravy and then add another layer
of rice.
v At the top add saffron soaked in milk and then sprinkle ghee over the rice.
v Cover with an aluminium foil; put it in the oven at warm for half an hour.
v Serve immediately.

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Kashmiri Pulao

Ingredients : 

ü  Long Grain (Basmati) Rice - 500 

gms 

ü  Onion sliced vertically - 100 gms 

ü  Cinnamon - 5 gms 

ü  Cardamom - 5 gms 

ü  Cloves - 5 gms 

ü  Turmeric powder - 1 tsp 

ü  Saffron - 1 gm 

ü  Milk - 10 ml 

ü Walnut - 20 gms 

ü  Cashew nut - 20 gms 

ü Water - 1 litre 

ü  Oil - 50 gms 

ü  Salt to taste 

Method :


v Wash and soak rice.
v Heat oil and fry onions till golden brown
and then remove.
v Fry whole spices, turmeric powder, add
rice and sauté.
v Add half-saffron dissolved in little warm milk.
v Add hot water and mix well.
v Cook a little. Add the remaining saffron and cook till grains are separated
and done.
v Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

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