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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.


The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186

July / August 1991
Moharram 1412
Letters to the Editor
Islamic World News
Quranic Miracles
Happy New Year
The Kid's Corner
Cook's Corner
Women in Islam
Qur'an and Science
Teachings of the Prophet
Why I Embraced Islam
The Islamic Calendar
Scientific Achievements
Islamic Vocabulary
The Prophet Salih
Stories of the Sahabah
Islamic Dietary Laws