Lamb Dum Biryani

• 1/2 kg young. tender Lamb, cut into medium size pieces  
• 4 tsp Yogurt  
• Ghee  
• 2 cups Rice   
• 2 Onions, chopped  
• Ginger & Garlic (equal amounts crushed)  
• 1 Lemon  
• 2 tsp of  Almonds, ground  
• 2 Cinnamon sticks  
• 4-6 Cardamons  
• 2 tsp Milk  
• 2 pinch of  Safron  
• 1/2 tsp of chili powder
• 1/2 tsp of Turmeric
• 2-3 Green Chilies  
• 1/2 tsp Zeera  
• 2-3 Cloves  
• 1 tsp Garam Masala  
• Coriander 
• Onions to Garnish ( fried in oil) 

Preparation:

1. In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. 

2. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.  

3. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.  

4.In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.  

5.Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milk / safron mixture over the rice. 

6.To garnish spread the fried onions and corriander over the rice.  

7.Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. 

8. Serve with raita.

This is the traditional way of preparing Biryani. Yummy and rich. Must try.

Vegetable Biryani - Method 2

• Rice - 2 cups
• Onion,chopped - 1/2 cup
• Tomatoes,chopped - 1/2 cup
• Carrots - 4 nos
• Beans - 250 gm
• Green peas - 1/2 cup
• Cauliflower florets - As reqd
• Garlic pods - 6 nos
• Ginger - 1" piece
• Cloves - 10 nos
• Cinnamon - 6 sticks
• Aniseeds - 1 tbsp
• Coriander seeds - 1 tsp
• Coconut - 1 1/2 tbsp
• Red chillies - 3 nos
• Bay leaf 
• Cardamom - 5 nos
• Salt - 2 tbsp
• Oil - 8 tbsp
• Ghee 

Preparation:

1) Soak rice in water for 10 mins. 

2) Saute in 1 tsp ghee for few minutes and keep it aside. ( saute till the rice becomes hot, don't over saute it. approx 2 mts )

3) Grind together garlic, ginger, 6 cloves, 3 cinnamon sticks, 3 red chillies, aniseeds, coriander seeds and coconut to a fine paste.

4) Heat oil in a pan.

5) Add cinnamon, cloves, bay leaf and cardamoms.

6) Add onions followed by tomatoes and vegetables and fry for 2 mins.

7) Add ground paste and saute, till the raw smell of garlic-ginger leaves.

8) Add rice and water.

9) Cook till the rice is done and serve with Raita.

Vegetable Biryani

• Basmati rice - 1 cup
• Vegetables - 1 cup
• Onion - 1 no
• Tomato - 1 no
• Yoghurt/Curd - 1 tbsp
• Lemon juice - 1 tsp
• Bay leaves
• Cinnamon 
• Cumin seeds
• Cloves
• Oil

For masala:

• Ginger - 1/2 " piece
• Garlic pods - 5 - 6 nos
• Green chillies - 1 - 2 nos
• Coriander leaves - 1/2 bunch
• Mint leaves(Pudhina) - 1/2 bunch

Preparation:

1)Heat oil in a pressure pan.

2)Add all the spices, sliced onion and the ground masala.

3)When it turns colour, add tomato.

4)Add rice and fry.

5)Add all vegetables to it along with yoghurt, lemon juice and salt.

6)Add enough water and check the level of salt.

7)Close the lid and pressure cook. Serve with raita. 

Mutton Biryani

• Mutton - 1 kg
• Basmati rice - 3 cups
• Oil - 2 cups
• Cloves - 6 nos
• Cardamom - 6 nos
• Cinnamon - 1 no, 2"
• Nutmeg - a pinch
• Black Cardamom - 1 no
• Bayleaf - 1 no
• Onions, chopped - 6 nos
• Tomato, chopped  - 6 nos
• Ginger - 1 big lime sized
• Garlic - 6 nos
• Coriander leaves - A small bunch
• Mint leaves - A small bunch
• Yoghurt/Curd - 6 tbsp full
• Green chillies - 5 - 6 nos
• Chilly powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp

Preparation:

1)Heat oil in a heavy bottom vessel and fry the spices.

2)Chop onions and saute it along with the spices, till it turns light brown.

3)Chop ginger and garlic and add it to the onions and fry it. 

4)Add the mutton pieces and allow it to cook for 15 mins, stir in between. 

5)Chop the tomatoes and add it to the mutton and allow it to cook for 5 mins or till the tomatoes get blend well. 

6)Add chilly powder, coriander powder and the garam masala and stir for 2 mins.

7)Add the yoghurt and stir well till it is mixed properly with the gravy and allow the gravy to cook for another 5 mins.

8)Chop the mint and coriander leaves and add it to the gravy along with the green chillies and cover the vessel tightly with the lid.

9)Simultaneously, boil 3 cups of water and cook the rice till it`s half cooked.

10)Add the rice along with the remaining water (if any) to the gravy and mix well and allow it to cook on a low flame with the lid tightly on for about 10 mins.

11)Stir once in between to mix the gravy well with the rice.

12)Switch off the stove and do not remove the lid for another 10 mins.

13) Let the biriyani become tender in the steam

14) Remove after 15 mts a serve. 

Spicy Vegetable Biryani

• Basmati rice - 2 1/2 cups
• Onion - 2 nos
• Garlic pods - 10 nos
• Ginger - 1" piece
• Oil - 2 tbsp
• Ghee or Butter - A scoop of tbsp
• Chopped tomatoes - 1/2 of the tin
• Green chillies(small) - 2 nos
• Bell peppers -2 nos
• Mushrooms and Vegetables - 1 cup, together  
• Lime or lemon juice - 2 tsp
• Yoghurt - 2 tbsp
• Cloves
• Cinnamon
• Cardamom
• Garam masala - 1 spoon
• Biriyani masala - 1 spoon
• Chilly powder - As reqd
• Turmeric powder - 1/4 of a small spoon
• Salt - As reqd
• Coriander leaves

Preparation:

1)Grind garlic, ginger, one-fourth of the onion & green chillies together with a little amount of water & keep aside.

2)Wash the rice & soak it in the water & keep aside.

3)Heat oil & ghee/butter in a pan.

4)Add the remaining onion & fry them until it turns to golden brown.

5)Add the spices to them & saute for 2 mins.

6)Add the ground paste & fry for 5 mins.

7)Add the tomatoes, turmeric powder, salt, garam masala, biriyani masala, chilly powder to it & cook for 5 mins on low flame.

8)Add all the vegetables, bell peppers, mushrooms & close the lid & cook for 5 - 10 mins.

9)Drain the water from the rice & add to them & stir for 2 - 3 mins.

10)Add lime juice & yoghurt to it & stir well.

11)Add 5 cups ( or as much needed to cook the rice, according to the moisture content in the vegetables) of water to it & close the lid. 

12)Cook until the rice is done  and serve with Onion Raita.

This is a great recipe for Vegetarians. Mix and match the spices. Main flavoring things are the ground onion-garlic-ginger-chilli paste and yogurt. One of my all time favorite.

Curd Rice

• 3 Cups plain curd 
• 4 Cups cooked rice 
• 1 Sprig curry leaves 
• 1 tsp Mustard seeds 
• 2 Chopped green chillies 
• 1 Chopped small ginger 
• 2 tsp Chopped coriander leaves 
• 1 Dry red chillies 
• 1 tbsp Cooking oil 
• Pinch of hing 
• Salt to taste

Preparation: 

Mix chopped ginger, green chillies, coriander leaves and salt with curd.

Take Rice and add the mixture into it. Again mix thoroughly.

Put dry red chillies, mustard, curry leaves and hing for flavor.

Curd rice is ready to serve.

Puliyogare

• 2 Cups cooked rice  • 1 Cup tamarind juice  • 1 tbsp Sugar  • 4 tsp Coriander seeds  • 2 tsp Mustard seeds  • 2 tsp Cumin seeds  • 4 tsp Seasme seeds  • 1 Cup grated coconut  • 1 tsp Hing  • 2 tsp Urad dal  • 1 tsp Bengal dal  • Jaggery (1 small piece)  • 5 Red chillies  • 1/2 Cup oil  • Few curry leaves

Preparation:

Roast 1 tsp mustard seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp Bengal dal, 1 tsp urad dal one by one. Grind it to make a fine powder. Roast the coconut. Mix the roasted coconut and powder. Heat oil and add mustard seeds, sesame seeds, red chillies, urad dal and chana dal. Add the tamarind juice and jaggery. Mix salt and allow it to boil. Add the powdered masala and boil till it turns thick. Mix it with the cooked rice and serve.