Food Notes 2

Food Notes

5 Different Styles Of Indian Biriyani Recipes That Are A Must Try!

Biriyani recipes from across India!

Indians love their Biriyani. There are just so many varies of Biriyani in the country and each one so different in taste and aroma! It is a sin if you did not taste these 5 variants of Biriyani listed below! We got you covered with the recipes too! Go ahead and enjoy your choice of Biriyani! 



The delicious Hyderabadi Biryani is made with basmati rice and lamb meat or chicken and served with yogurt and raita.


Onions                                          -700 gm
Mutton                                         – 1 kg
Tomatoes                                    – 600 gm
Garlic paste                                – 50 gm
Ginger paste                               – 70 gm
Green chillies                            – 7-8 nos
Coriander & mint leaves large  – handful
Curd                                              – 1 cup
Red chilli powder                       – 1 tbsp
Salt                                                – 2 tbsp
Lime                                              – 1
Turmeric powder                       – 1/2 tbsp
Whole gram                                – 3 cardamom, 10 cloves & 2 inch cinnamon sticks

How To Make 

  1. Pan 150 gms oil, add whole garam masala and allow it to splutter for a minute or two. Add 600 gm of onions and fry till golden approximately for 10 mins. Keep on sim to avoiding burning of onions.
  2. Add 3 tbsp ginger garlic paste and fry well. Add 500 gms mutton and saute for 5-7 mins. Add 1 tbsp turmeric powder, 3 tbsp red chilli, salt to taste and 250 grams of chopped tomatoes and handful of herbs (mix of coriander and mint), 7 green chillies. Saute all for 4-5 mins. Pressure cook till done about 1 whistle and 5 mins on sim.
  3. By this time meat is almost done. Now add 1 cup curd, juice of 1 lime and check salt and seasoning, adjust accordingly. (Might require salt or chilli accordingly as per preference).
  4. Par boil 500 gms rice with salt till almost done. Strain and layer over gravy. Top with few leaves of coriander and drizzle color (kesari) or saffron diluted in milk and give dum for 5-10 mins.
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