Chicken Biriyani

Chicken Biriyani 


Spicy Chicken biriyani.
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes
Serves: 3   

Ingredients:

1. Chicken,cut into medium size pieces - 250 to 300 gms
2. Onion,sliced - 1 large( about 1 cup)
3. Tomato,chopped - 1 small( 1/2 cup)
4. Oil- as required
5. Water-as required
6. Salt-to taste

For Marination:

1. Kashmiri chili powder- 1/2 to 3/4 tsp
2. Coriander powder- 1tsp
3. Lemon Juice-1/2  tsp
4. Water-as required
5. Salt- to taste

For Masala paste:

1. Green chilies-3 to 4 nos( or more,according to taste)
2. Ginger- 1" piece
3. Garlic-3 cloves
4. Coriander leaves,roughly chopped- 2 tbsp
5. Mint leaves,roughly chopped- 1 tbsp
6. Cinnamon-1" piece
7. Cloves- 3 nos
8. Fennel seeds-1/2 tsp
9. Whole black pepper -1/2 tsp
10. Salt- to taste

For rice:

1. Basmati rice- 1.5 cups
2. Cardamom pods- 3 nos
3. Cinnamon stick,1" piece-2 nos
4. Cloves-5 nos
5. Bay leaf- 1 no
6. Water-3 cup( 1/2 cup more ,if required)
7. Ghee-as required
8. Salt- to taste

For Layering/garnishing:

1. Onion,sliced- 1 small
2. Cashew nuts- 12 to 15 nos
3. Raisins-1 or 2 tbsp
4. Garam masala- 2 to 3 pinch
5. Ghee /Oil- as required
6. Coriander and mint leaves,chopped-as required

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.

Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.

                 

To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.

Add tomato and saute until it turns mushy.

Add the prepared masala paste and saute until raw smell leaves. 

Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,cook until gravy turns thick.

To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.

For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.

Add a layer of the prepared chicken masala.Next add a layer of rice.

Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .

Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)

Serve with onion salad

NOTES

• Adjust the quantity of green chilies according to your taste.

Kerala Vegetable Biriyani

Kerala Vegetable Biriyani

Kerala style vegetable biriyani.
Prep Time: 30 minutes
Cook time: 50 minutes
Serves: 3 to 4  people

Ingredients:

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

To garnish:

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

Instructions:

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,amd masala leaves the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

Tomato Pulao

Tomato pulao is an extremely tangy flavorful South Indian rice preparation. It is an easy to make and perfect one pot meal for lunch box. I made Rohu Fish curry in Orissa Style along with Tamato pulao which made for a delectable combination. 

Ingredients :

Gobindobhog (Bengal's aromatic rice) - 2 cup, cooked rice
Tomato - 2 large, chopped
Onion - 2, finely sliced
Ginger-garlic paste - 2 tbsp
Green chilli - 2, finely chopped
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 2 tbsp, finely chopped
Salt to taste

For the tempering ~

Oil - 2 tbsp
Bay leave - 1
Cloves - 2
Cardamom - 2
Cinnamon - 1 inch piece
Curry leaves - 1 spring
Mustard seeds - 1/2 tsp

Method :

Heat oil in a heavy bottom pan, add all tempering ingredients. When the seeds are splutter then add sliced onion, fry till slightly golden brown, add ginger-garlic paste and saute for few minutes.

Now add chopped tomato, chilli powder, turmeric powder, garam masala powder, green chilli, salt, cook till tomato become mushy.

Finally add the cooked rice and mix gently till well incorporate.

Garnish with coriander leaves and tomato pieces. Serve hot Rohu fish Curry & Enjoy.......

Sending this to Merry Tummy's "Cook With Red Event", Swathi's "Favorite Recipes", Nupur's "Christmas and New Year Recipes"

Methi Pulav | Fenugreek leaves Pulav

Methi Pulav recipe


Quick, easy and delicious methi pulav.
Prep Time:10 minutes
Cook time: 20 minutes
Serves: 2 people

Ingredients:

1. Basmati rice- 1 cup
2. Cumin seeds-1/4 tsp
3. Cinnamon-2" piece
4. Cloves-3 nos
5. Cardamom-3 nos
6. Onion,finely chopped-1 small
7. Ginger,finely chopped- 1 tsp
8. Garlic,finely chopped- 1 tsp
9. Green chilies ,finely chopped- 1/2 tsp
10. Methi leaves / fenugreek leaves- 1 bunch 
11. Water-2 cups
12. Salt-to taste
13. Ghee/oil-as required

Instructions:

Soak rice in water for about 20 minutes.Drain well,keep aside.

Separate the methi leaves,from the stem,keep aside.(discard the stem).(Do not chop the leaves,as it will make the pulav taste bitter.)

Heat ghee/oil in a pan,add cumin seeds,cinnamon,cloves and cardamom,saute for few seconds or until fragrant.

Add onion,ginger ,garlic and green chilies and saute until onion turns translucent.

Add methi leaves and saute for few minutes.

Next add rice and saute for a minute or two.

Add water and salt to taste.Bring this to boil.

Reduce the heat to low,cover and cook until rice is done.Once cooked through,fluff the rice using a fork.

EASY VEGETABLE PULAV

Vegetable Pulav



Quick and easy vegetable pulav recipe.
Prep Time: 10 minutes
Cook time: 10 to 15 minutes
Yield: 2 to 3 people

Ingredients:

1. Cooked basmati rice- 4 cups
2. Cumin seeds-1/4 tsp
3. Cardamom-3 nos
4. Cloves-5 nos
5. Cinnamon-2" piece
6. Bay leaf-1 no
7. Ginger garlic paste-1.5 tsp
8. Green chilies,finely chopped- 1 no
9. Onion ,finely chopped- 1 small
10. Vegetables,finely chopped-1 to 1.5 cups(i used carrot and green beans)
11. Coriander leaves,chopped-2 to 3 tbsp
12. Ghee/butter/oil-as required
13. Salt-to taste

Instructions:

Heat oil in a pan,add cumin seeds,let it splutter.Add cardamom,cloves,cinnamon and bay leaf.Saute for few seconds.

Add ginger,garlic,green chilies and onion,Saute until it turns translucent.

Add chopped vegetables.Saute until it is done.Add salt to taste and mix well.

Add cooked rice and mix gently until combined.Cover and cook over low flame for a minute.

Switch off the stove.Add chopped coriander leaves.Keep covered for 10 minutes.

KERALA FISH BIRIYANI

Ingredients

Fish-cut into medium size pieces- 400 gms

For marination

1. Kashmiri chili powder- 1.5 tsp
2. Turmeric powder- 1/4 tsp
3. Black pepper powder-1/2 to 1 tsp
4. Lemon juice-1/2 tsp
5. Water- as required
6. Salt to taste

For masala

1. Onion sliced- 2 nos
2. Ginger- crushed-  1.5 tsp
3. Garlic -crushed- 1.5 tsp
4. Green chilies-finely chopped- 2 nos ( or to taste)
5. Kashmiri chili powder- 1 tsp
6. Turmeric powder- 1/2 tsp
7. Coriander powder- 1 tsp
8. Black pepper powder- 1/4 to 1/2 tsp( or to taste)
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Water- 2 tbsp
12. Tomato -finely chopped- 1 no
13. Coconut milk -1/2 cup
14. Oil- as required
15. Salt to taste

For rice

1. Basmati rice- 1.5 to 2 cups ( see notes)
2. Bay leaves- 2 small
3. Cloves- 3 nos
4. Cardamom - 3 nos
5. Cinnamon- 2" piece
6. Salt to taste
7. Oil /Ghee- as required

For Garnishing

1. Onion sliced- 1/4 cup
2. Cashew nuts- 1 tbsp
3. Raisins- 1 tbsp
4. Garam masala- as required
5. Coriander and mint leaves- chopped- 1 tbsp each
6. Ghee-1/2 to 1  tsp

Method

To prepare rice.

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

To prepare Fish masala

• Combine together all the ingredients listed under 'for marination' and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
• In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
• Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until  oil separates. 
• Add chopped tomato and cook for  5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
• Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for  2 to 3 minutes.

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 fish 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 15 to 20  minutes.

( for stove top method,layer rice and fish 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 and cook for about 20 minutes.)

NOTES:
If you like more masala for the biriyani,use 1.5 cups rice  or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret  or any other firm fish.

MUSHROOM BIRIYANI

Ingredients

For Mushroom Masala

1. Mushroom -sliced-250 gms
2. Cloves-3 nos
3. Cardamom- 2 nos
4. Cinnamon-1" piece
5. Star anise- 1 no
6. Bay leaf- 1 no
7. Onion -sliced- 2 medium sized
8. Green chilies-chopped- 1 or 2 nos( or to taste)
9. Ginger and garlic -crushed-1 tbsp
10. Kashmiri chili powder-2 tsp ( see notes)
11. Coriander powder-1.5 tsp
12. Turmeric powder-1/2 tsp
13. Garam masala powder- 1/2 tsp
14. Water-1/8 cup
15. Tomato chopped- 1 medium
16. Coconut milk-1/2 cup
17. Mint leaves- chopped- 1/2 tbsp
18. Coriander leaves-chopped- 1 tbsp
19. Oil/Ghee- as required
20. Salt to taste

For rice

1. Basmati rice-1 and 1/4 to 1.5 cups( See notes)
2. Water- as required
3. Cloves-2 nos
4. Cinnamon- 1 small piece
5. Cardamom- 2 nos
6. Salt to taste

For Garnishing

1. Ghee-as required
2. Cashew nuts- 10 to 12 nos
3. Raisins- 1 tbsp
4. Onion-finely sliced- 1 small
5. Coriander  and mint leaves-chopped-1 tbsp
6. Garam masala-as required ( optional)

Method

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt , water,cloves,cinnamon and cardamom.Cover and cook until it is 3/4 th done, drain the excess water.(Remove the whole spices from the cooked rice and discard)Transfer cooked rice to a large tray and allow it to cool slightly.

For preparing Mushroom masala

• Heat oil/ghee in a pan and add cloves,cardamom,cinnamon,star anise and bay leaf.Saute for few seconds.Now add onion ,green chilies and salt.Cook until onion turns translucent.Now add ginger and garlic,saute until onion turns golden brown.
• Next add  kashmiri chili powder,coriander powder,turmeric powder,garam masala powder and 1/8 cup water.Cook for few minutes or until masala leaves the sides of the pan.Next add tomato and cook until oil starts to separate ,or until masala starts to leave the sides of the pan.
• Add sliced mushroom ,salt to taste and cook for for about 5 to 8 minutes.Next add coconut milk.Cook until the gravy is thick.
• Add mint and coriander leaves and mix until combined.
• Cook for few more minutes.Keep aside.

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 mushroom masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves and a small pinch of garam masala on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 25 minutes.

( for stove top method,layer rice and mushroom 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.)

Notes:

• If you are using red chili powder ,adjust the quantity according to your taste.I used 3 tsp kashmiri chili powder as I like it a bit spicy.
• Coconut milk should not be too thick or too thin.
• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.

VEGETABLE FRIED RICE

Ingredients

1. Cooked basmati rice- 4 cups
2. Ginger and garlic -chopped finely- 1 tbsp
3. Green chili - finely chopped-1 no( see notes)
4. Onion -chopped- 1 small
5. Vegetables- chopped(use carrots,beans&cabbage)-2 cups
6. Spring onion chopped-2 tbsp
7. Celery chopped-3 to 4 tbsp 
8. Soya sauce-1 tbsp
9. Tomato sauce-1 tbsp
10. White vinegar-1/4 tsp
11. Black pepper powder- to taste
12. Salt to taste
13. Oil

Method

1. Heat oil in a pan ,add ginger and garlic and green chilies.Saute for few seconds or until raw smell leaves.
2. Add onion and saute until it turns translucent.
3. Now add chopped vegetables,spring onion and celery.Cook over high flame for few minute.( Do not over cook)
4. Combine together soya sauce,tomato sauce and vinegar in a small bowl and add it to the pan.Mix well until combined.
5. Add the cooked rice ,salt  and pepper powder to taste.Mix gently until combined.

Note:If you don't want to use green chilies ,use chili sauce instead.In that case add it along with the rest of the sauces.

PANEER BIRIYANI

Recipe source : Mariasmenu.com,You can find the original recipe here

Ingredients

For Paneer masala

1. Panner cubed- 250 gms
2. Cinnamon-1" piece
3. Cloves-3 nos
4. Cardamom- 3 nos
5. Onion sliced- 3 nos
6. Ginger paste- 1 tbsp
7. Garlic paste- 1 tbsp
8. Tomato- sliced-1 no
9. Yogurt-1/4 cup
10. Coriander leaves-3 tbsp
11. Cashewnut paste- 2 tbsp (see notes)
12. Salt to taste
13. Oil
14. Ghee

For Masala paste

1. Coriander powder-2 1/2 tsp
2. Turmeric powder-1/4 tsp
3. Chili powder-2 tsp
4. Fennel seeds-1/2 tsp
5. Water- as required

For rice

1. Basmati rice- 1.5 cups
2. Ghee-2 tsp
3. Water
4. Salt to taste

For garnishing and layering

1. Onion-sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 to 2 tbsp
4. Coriander and mint leaves-chopped- as required
5. Ghee- as required

Method

For preparing Paneer masala

• Soak paneer cubes in hot water until required.
• Combine all the ingredients for the masala paste(i.e coriander powder,turmeric powder,chili powder and fennel seeds)and grind to form a smooth paste.Keep aside.
• Heat oil/ghee in a pan and add crushed cinnamon,cloves and cardamom.Saute for few seconds.Now add onion and salt.Cook until onion turns golden brown in color.
• Now add ginger and garlic ,cook for 3 to 4 minutes.
• Add the prepared masala paste and cook for 2 to 3 minutes.Next add sliced tomato and cook until oil starts to separate ,or it starts to leave the sides of the pan.
• Add yogurt and coriander leaves and mix until combined.Add more salt if required.
• Now add paneer cubes ,cover and cook for 7 to 8 minutes.
• Add cashew nut paste and mix well.Cook for few more minutes.Keep aside.

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done, drain the excess water.Transfer cooked rice to a large tray and allow it to cool slightly.

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 paneer masala in layers.Sprinkle 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 paneer 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.)

KERALA MUTTON BIRIYANI

Ingredients


FOR RICE

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

FOR MUTTON MASALA

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

Method

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.)