Delicious Rice Recipes

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Biryani and different types of pulao have always been considered to be royal dishes. No matter what the menu is at a party or at home, it’s always incomplete without a sizzling rice dish.

1. Hyderabadi Mutton Biryani


4 ½ cups rice

1 kg mutton

1 tsp raw papaya skin paste

1 pod garlic ground

Ginger twice the quantity of garlic, ground

300 g curd

1 tsp red chilli powder

500 g onions sliced

10 cloves

12 cardamoms

4 sticks cinnamon

1 tsp shahi jeera

4-6 blades javitri

8 green chillies sliced

1 bunch mint chopped

1 bunch coriander chopped

Juice of 4 lemons

Salt to taste

Generous pinch of saffron


Apply ginger, garlic and papaya skin paste to the meat. Add salt, red chilli powder to the curd, whisk well. Fry the onions till brown, reserve half a cup, and add the rest to the curd, along with the whole garam masala pounded (reserving the javitri and 6 cardamoms).

Add half of the green chillies, mint and coriander to this mixture and marinate the meat. Leave this overnight in the fridge. Soak saffron in hot milk. Wash and soak rice for half an hour. Bring water to a boil, add salt, pounded green cardamom and javitri. Drain the rice and add to boiling water. Remove from heat after 2 minutes and drain.

Heat ghee, add the marinated meat, cover and let it cook on slow fire till tender. Take a deep dish and arrange a layer of rice in it. Top it with a few pieces of cooked meat. Spoon in some thickened gravy. Sprinkle some green chillies, chopped mint and coriander and sprinkle some of the soaked saffron. Everything about nails and manicure products Nails Trends

Add another layer of rice and repeat the process, sealing the meat under a final layer of rice topped with all the garnishes. Seal the dish with aluminium foil and cover with the lid tightly. Place it in a preheated oven for 20 minutes.  Serve with mint and garlic raita.

2. Pulao Cooked In Meat Stock


400 g mutton

1 ¼ tsp salt

500 ml water

20 g onion chopped

2 bay leaves

12 black peppercorns


300 g rice

120 g onion

40 g ginger

8 cloves garlic chopped

6 green cardamoms crushed

2 blades mace

1 tsp poppy seeds

2 sticks cinnamon

12 black peppercorns

5 cloves

1 tsp cumin seed

120 g curd

1 tsp red chilli powder

¾ tsp garam masala

20 almonds

Fresh coriander and mint leaves

3 green chillies chopped

1 tsp salt

4 tbsp ghee


Clean and wash mutton, add salt, water, onion, bay leaves and peppercorns. Pressure cook for 15 minutes or cook on slow fire for an hour till the meat is three-quarters cooked. Separate the meat from the stock.

Heat ghee, brown the boiled mutton and keep aside. Add onion, ginger, garlic and green cardamoms. Add ground mace, poppy seeds, cinnamon, peppercorns, cloves and rice and fry for 5 minutes.

Add meat, cumin, curd, chilli powder, garam masala and the stock. Pressure cook for 15 minutes or cook on medium heat in a wok till half the water is dried, reduce to low heat and cook till done all through. Garnish with almonds, green chilli, coriander, mint. Serve the pulao with a simple raita.

Delicious Rice Recipes

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