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Veg/ Chicken/ Mutton Biryani

By Executive Chef Sajesh Nair

  • Marinate the boiled vegetable or chicken curry cut or mutton curry cut  in a vessel with ginger garlic paste, kashmiri red chilli powder, green cardamom powder
  • Rest for 1 hour, mix garam masala, chopped mint, chopped coriander, green chilli, whole spices, fried onion & curd
  • Then boil water and add half of whole spices in it, boil rice up to 40%
  • Place rice over marinated Vegetables or chicken curry cut or mutton curry cut and spread properly,  sprinkle saffron on top and ghee
  • Cook on dum for 20 – 25 min for veg biryani, 25-30 min for chicken biryani, 40 – 45 min for mutton biryani
  • Then give rest for 15 minutes
  • Biryani is ready to serve

Ingredients:

  • Carrot, beans, green peas/ chicken curry cut/ mutton curry cut - 600 gm   
  • Red chilly powder - 30 gm  
  • Green cardamom - 2 gm
  • Salt - 10 gm
  • Ginger garlic paste - 100 gm
  • Mint - 50 gm
  • Coriander fresh - 100 gm
  • Garam masala - 10 gm
  • Green chilly - 20 gm
  • Clove - 5 gm
  • Cinnamon stick - 2 gm
  • Desi ghee - 200 gm
  • Rose water - 20 ml
  • Fried onion - 300 gm
  • Curd - 500 gm
  • Saffron water - 30 ml  
  • Rice - 500 gm
  • Turmeric powder - 2 gm