Cooking Recipes

(Servings for 10 - 12 people)


- 2 lb mutton or chicken (pieces)
- 1/2 lb almonds
- 25 green chilies
- 1/4 lb cashews
- 2 tbsp coriander seeds
- 1/2 cup shredded coconut
- 1 pc. of turmeric
- 10 big sliced onions
- 12 cloves
- 1 lb butter
- 6 bits of cinnamon
- 2 lb rice
- 1 pc of ginger
- 8 cups of water
- 6 pads of cardamom
- coriander leaves
- little tapioca
- salt to taste


1. Stew meat for 20 minutes to soften.
2. Grind together chilies, coriander seeds and turmeric; set aside.
3. Separately grind cloves, cinnamon, ginger and cardamom. Also, grind and keep separate coconut, almond, cashews and tapioca.
4. Fry onions in butter and add to it the first two grindings.
5. Add on-half onions, salt and a handful of coriander leaves to the meat.
6. Fry rice in the remaining butter for 10 minutes - add water, and stir well.
7. Add the meat, remaining onions and the third grinding.
8. Cover with clean cloth and kettle lid.
9. Cook over low heat.
10. Add more hot water if rice is not done in 20 minutes.

If the rice is done, then the Biryani is ready to be served.


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July / August 1991
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