Friday, 25 July 2014


 This tasty briyani is prepared during marriage and festive occasions in kayalpattnam.

Basmati rice - 1/2kg
Onion - 1/4kg
Tomato - 2
Green Chilli - 12 to 15no.
Red chilli powder - 1Tbsp
Cinnamon,Clove,Cardomom - 2 each
Rambai leaf - 2
Lemon - 1
Ghee - 100gm
Coconut oil - 50gm
Salt - As required
Curd - 1/2cup
Mutton - 1/2kg
Ginger Garlic Paste - 1/4cup
Coriander,mint leaves - 1bunch

 To Grind:

Coconut - 1/4cup
Poppy seeds - 10gm
Cashew,badam,Pista - 10gm each
--->Add little water and grind to a smooth paste.


Step 1
*To the Mutton,add 2spoon curd,1spoon ginger garlic paste,mix well and keep aside for half an hour.
Step 2
*For seasoning, keep aside the rest of the curd,ginger garlic paste,rambai leaf,cinnamon,clove,cardomom.
Step 3
*Rinse and soak basmati rice for 20 minutes.In a heavy bottomed vessel heat oil,ghee and temper the seasoning
 Step 4
*Now add onion,tomato,green chilli and saute till raw smell leaves off.
Step 5
*Then add the marinated mutton pieces.
Step 6
*To this add chilli powder,grounded paste,coriander,mint leaves,salt,mix well.Cover with lid and cook for 1/2 an hour or till the meat is cooked.

 Step 7
*Then add water in the proprtion of 1cup rice : 1 1/2 cup water.When the water starts boiling, add the soaked rice and mix them well.

Step 8
*Cover the vessel with lid and keep a heavy weight vessel upon the lid so as the steam from the vessel does not escape outside.This procedure should be as such for 10-15 minutes in high flame and for 15 minutes in simmer flame and put off the stove.

Step 9
*After 20-30 minutes the briyani is ready to be served.

*While cooking in simmer flame, if the briyani vessel is kept upon a dosa tawa, burning the lower part of the briyani vessel could be avoided.
*Using wooden spoon/wooden laddle to transfer briyani to a serving plate will be well and good.

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