Non Vegetarian

Hyderabadi Mutton (goat) Biryani

Mutton Biryani….image

Hydrabadi Mutton Biryani is a mouth-watering spicy and fragrant biryani from the land of the Nizams.
Hydrabadi mutton biryani is a traditional style of making the biryani by cooking the raw meat with whole spices and then covered with rice, fresh mint leaves, saffron milk & fried onions and kept on dum until done.


There are two styles of Hydrabadi Biryani . Kacchi dum biryani and Pakki dum biryani . Kachi biryani is prepared by marinating the meat with spices and yoghurt overnight and then 3/4 cooked rice is placed on top of the raw meat and cooked in dum.
Whereas for Pakki dum biryani we cook the mutton and rice separately and then layer them and cook on dum for 30-45 mins ..


It is a bit tedious recipe, but the outcome is so delicious that every minute spent on cooking this is well worth it.
For this spicy treat we will be needing



1 lbs Goat meat cut into pieces
1/2 cup yogurt
1 tbsp Ginger Garlic Paste
2 tsp Chili Powder
6 small Chilies split into two (adjust to your taste)
1/4 cup chopped fresh Mint Leaves
1/4 cup chopped Cilantro
Salt to Taste ( for the meat )
Garam Masala Powder 1 tbs

For Dum / Garnish 

1/2 cup fried onion
1 Lime
1/4 cup oil
½ tsp of saffron strands or orange food color
1/4 cup milk
2 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)

Spices for boiling rice :

2 Cardamoms
3 Cloves
1Bay Leaf
1 tsp caraway seeds
½ tsp Ginger Garlic Paste
1 tbsp of Oil
First Full of Salt


Clean and cut the goat meat into medium pieces .

Mix all the ingredients of the marinade and marinate mutton pieces for at l2 hour , preferably overnight in the refrigerator .
Cook the meat with ½ the oil in a pressure cooker. Do not add any water as yogurt & meat will release its own water .In the pressure cooker it takes 2 to 3 whistles for the meat to get tender and 5 minutes on low flame to cook. Let it cool. Once the pressure in the cooker is released open it and cook the meat till all the water evaporates.
You can cook the meat on the stove top until tender (about an hour or so )

Squeeze the lime juice on the meat and mix well.

In a pan, heat oil and fry the onions until light golden brown.

Soak saffron in hot milk.

In a big pot bring water to a boil, add all the spices ( Spices for boiling rice ):

Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes . Drain the rice and keep aside.

Preheat the oven to 400 degrees F.

Grease large baking tray with oil, layer half the rice at the bottom.
Sprinkle some oil, fried onions and ½ the saffron milk.
Layer the meat over the rice followed by a layer of remaining rice.

In the end We will have 2 layers of rice with one layer of meat in between .

Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
Bake the biryani for 10 minutes on 450 degrees F and then for 20 minutes on 400 degrees F. The total bake time is 30 minutes,

Mix the rice and serve with raita .


Note :
Marination is important ,this way the meat get tenderize with yogurt n blends with spices and gives u soft, juicy n spicy mutton.

You can even use beef or chicken instead of Goats meat .


There are plenty of ready biryani masalas available in indian and Asian stores . One of my most favorite brand is Shaan . You can follow the instruction at the back of the package .


Kerala Style Egg Stew …


Kerala Style Egg Stew …

If you are planning to make appam at home then the side dish undoubtedly has to be a Coconut milk based Stew.
Kerala Egg Curry in spiced sauce with coconut milk is one of the classic breakfast recipes of Kerala and is usually served with Appam..


Serves 3-4 people
Cook time : 30 mins
Prep time : 15 mins

4-6 Hard boiled eggs
2 boiled Potatos cubes
1 tbs oil ( I used coconut oil )
2 dry red chilies
1 tsp mustard seeds
1 large Onion finely diced around 1 cup
2-4 Green chillies or as per taste (slit lengthwise)
1 Tblsp Ginger (grated or thinly sliced)
1 Tblsp Garlic (grated or thinly sliced)
1 sprig Curry Leaves (5-8 leaves)
1 1/2 cup Coconut Milk ( I used Canned milk )
1 tsp Garam masala
½ tsp Corriander powder
1 tsp red chili powder
1 tsp freshly ground black pepper
Salt as per taste

To prepare Egg stew
1. Heat oil in a pan and sauté mustard seeds till they splutter
2. Add the curry leaves, ginger, garlic, green chillies & onions and sauté until onions are soft ( We don’t need to brown the onions, sauté them until soft and translucent )
3. Add potato, 1/2 cup coconut milk and cook for 5 mins .
4. Turn the heat to low and mix all the spice powders with remaining 1 cup coconut milk and add it to the stew.
5. Add the boiled eggs (slit in half if preferred) to the stew and cook on low heat for 5 mins.
Serve hot with some Appam , chapati , rice or any bread of your choice …


Appam / lacy hoppers…

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Dhaba Style Mutton Curry …


Delhi as well as other parts of North India is popular for its dhabas and their spicy dishes served along with naan , tandoori rotis and other Indian breads ..
Dhabas are roadside small restaurants located on highways/interstates and usually serve fresh local cuisine..They are mostly situated next to the gas station and are open 24/7.. The food is typically inexpensive and has a ‘homemade’ feel to it.


Today I bring to you one of my all time favorite lip smacking spicy & delicious dhabba style Mutton curry ..

Dhabba Style Mutton Curry …


Here’s the recipe:
Serves : 4
Inactive Cooking time – minimum 1 hour up till 12 hrs depending on marination
Cooking Time 45 mins to an hour


500 grams Mutton pieces preferably with bones …

For Marination
4 tbsp thick plain yogurt
2 tsp Ginger Garlic paste
2 tbs dhaba style masala ( I used Zaiqa masala )
2 whole dried red chilies
4 Cloves
1/4 tsp Black Peppercorns
1 inch Cinnamon stick
1 Bayleaf
2 Black Cardamom
Salt as per taste


1/4 cup cooking oil ( I used Mustard Oil )
4 medium Onions chopped fine
2 medium Tomatoes ( I pureed them )
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp Red Chili powder
2 tsp Coriander powder
Salt as needed ( remember we added salt to the marinade too )
Warm water as required
1 tsp garam masala
Finely chopped cilantro for garnishing


In a big enough bowl with lid add the washed mutton along with all the ingredients under for Marination .
Marinade for minimum an hour uptil 12 hrs in the refrigerator (best if marinated over night )

Lets cook the mutton Now …

1. Add the oil In a big enough dutch oven . Once hot add chopped onion , ginger and garlic and sauté till light brown in color .
2. Add all the powdered spices except garam masala and cook nd sauté till the oil separates.
3. Now is the time to add marinaded mutton along with all the marination in the bowl .
4. Sautee till all the water evaporates and the mutton dries up and oil separates …
5. Add the pureed tomatoes and mix well making sure all the masala is incorporated with mutton ( I scrape the sides too and mix well with the mutton )
6.Add enough warm water so it covers / immerses the mutton till the top .
7. Cover and cook the mutton on medium low flame till mutton is cooked tender and the gravy thickens …
8. Adjust seasoning and the consistency of the gravy , add garam masala and cook for another10 mins .
9. Garnish with chopped cilantro / coriander & Serve hot along with hot Naan any Indian flat bread of your choice , plain white rice and salad on the side ..







Malvani Chicken Curry ….


My family’s love affair with Chicken is no secret & they can eat it every day . Malvani chicken or Sagoti is very popular coastal region recipe in Maharashtra & is prepared using lots of coconut .
This Malvani Style Chicken Curry is not that spicy but full of flavors.. I have used dried Kashmiri chilies but you can hot chilies too to make this chicken gravy spicier ..


For Malvani Chicken Curry we will be needing ..

500 grams boned In chicken pieces
1 large Potato cubed ( optional)
2 Medium Onions sliced fine
1/2 cup grated coconut ( I used dried )
1 large chopped tomato
2 tbs oil or as per taste
Salt as per taste
12/ tspTurmeric powder
1 tbs fresh coriander leaves for garnishing

For the Red Paste
4-6 whole Kashmiri chilies (soaked in warm water for 30 mins)
2 tsp spicy red chili powder
1 tbs garam masala powder
1 tsp poppy seeds
1 tsp fennel seeds ( optional )
4-6 garlic cloves
1 tbs chopped ginger



1. Make a smooth paste of all the ingredients under Red paste with little water
2. Add 1 tbs oil In a pan and sauté sliced onions and grated coconut till it turns light brown . Cool and grind into paste with little water.
3. Heat 1 tbs oil in a heavy bottom pan and add chopped tomato , turmeric powder and chicken and sauté for 5-6 mins .
4. Add in the prepared red paste and cook till oil separates, stirring occasionally .
5. Now add the potatoes if using and mix well ..
6. Add salt as per taste and enough water to cover the chicken ..
7. Cover and cook till chicken is done..
8. Now add onion and coconut paste to the chicken curry and boil for 4-5 minutes ..
9. Adjust salt and water for curry .
10. Garnish with fresh Coriander leaves and serve hot with white steamed rice , Chapati , raita and salad on the side …


Shrimp Biriyani…. Eid Mubarak!!!

This recipe is A part of Recipes With A cause for Diabetes Friendly Thursday……

image image

I am a proud DFT blogger. To learn about DFT, click on the picture above ..

To view more DFT recipes, Click here!

This recipe is part of Recipes With A cause for Diabetes Friendly Thursday.

Celebrate the Eid Dinner with Team DFT’s Biryanis and Pulavs!

Shrimp Biriyani….
Shrimp biryani is becoming very popular day by day & unlike other biryanis it is quick to prepare & is busting with flavors..
Biryani is a rice-based one pot meal full of flavor and taste, cooked with whole spices, and some kind of meat , seafood or vegetables …
This spicy Shrimp biryani is a must for sea food lovers . Shrimps are cooked in Green Chutney base & is extremely easy to prepare …
You can even make this one day in advance as biryani generally tend to taste better the next day.


Makes 4 servings
Serving size : 1 Cup

1 cup raw Brown Rice or 2 cups boiled
400 grams Prawns/ Shrimps deveined and peeled
Salt as per taste
1/2 cup Green chutney CLICK HERE FOR RECIPE

Red Chili powder as per taste ( I Used 1 tsp )
1 tbs cooking oil
1 large yellow onion, finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger

2 Black cardamon
4-6 Cloves
1 Star Anise
1 inch Cinnamon stick
1 medium bay leaf
1/4 tsp black peppercorn

Place the rice, ¼ teaspoon salt , whole spices and 3 cups water in a medium saucepan and bring to a boil. Cook till 3/4 done.
Drain and set aside.


1. Heat the oil in a large skillet over medium heat. Add oil and ones hot the onion and cook, stirring occasionally, until golden, about 10 minutes.
2. Remove half the onions..
3. Stir in the garlic, ginger, and chili powder and cook another minute until fragrant.
4. Add the shrimp along with all the marinade and adjust the seasoning .
5.Cook the shrimp 2-3 minutes on each side , stirring to coat them with green chutney.

Transfer the partially cooked rice to the skillet, spreading the rice out over the shrimp. Cover the skillet and cook another 10 minutes until rice and shrimp are completely cooked through. Uncover and gently stir the mixture, distributing the shrimp and sauce throughout the rice. Garnish with cilantro and leftover brown onion
Serve with yogurt or Raita..

1. Take a deep microwave bowl. Spread a layer of half the brown rice at the base.
2. Spread the Shrimps and again spread remaining brown rice, fried onion, coriander leaves and 2-3 TBS water .. Cover with a cling wrap or a lid ..
3. Cook on Microwave HIGH (100%) for five minutes. Allow standing time of five minutes.
4 6. Bake biryani at 350° F pre heated oven until center is hot and rice is tender to bite, 20 to 25 minutes.
5. Serve with Raita of your choice ..

You can even add Rose water or kewra water to the biryani..
Shrimps can be replaced for any meat or vegetables of your choice ..



A Slow-Release Sugar Brown rice helps stabilize blood sugar levels; therefore, it’s an excellent food choice for those suffering from diabetes. Studies show that those who consume one half cup of brown rice daily reduce their risks of developing diabetes by 60%. On the other hand, those who consume white rice regularly increase their chances of developing diabetes one hundred-fold.

The American Diabetes Association recommends that you eat at least three to five servings of vegetables daily. Adding onions to your soups, stews, sandwiches, salads and casseroles boosts your vegetable intake without adding a large number or calories or carbohydrates to your diet. A half cup of chopped spring onions contains 26 calories and 5.9 g of carbohydrates. Storage onions, such as yellow, white or red onions, contain 16 calories and 3.7 g of carbohydrates per half cup.

Shrimp Is Very High In Protein, Very Low In Fat, and Contains Virtually No Carb
Each bite of succulent shrimp is packed with protein and hardly any fat. Plus, it has virually no carb. Since diabetics need to lower their carb intake and increase their protein intake, this makes the composition of shrimp meat perfect for the diabetic.
Article Source:

Cilantro/ Coriander leaves

Cilantro is a power-packed flavor enhancer that contains an eye-popping amount of phytonutrients, including borneol, carvone, camphor, elemol, geraniol, and linalool, among the most prominent. It also contains popular flavonoids, such as quercetin and apigenin. Along with such incredible antioxidant potency, cilantro contains active phenolic compounds and is nutritionally dense in dietary fiber, manganese, iron, and magnesium. With such an impressive array of healthy properties, it’s no wonder that cilantro has been used as a digestive aid, an anti-inflammatory, an anti-bacterial agent, and as a weapon in the fight to control blood sugar levels, cholesterol, and unwanted, lethal free radical production.

Recently ginger has demonstrated promising results in basic science and animal research testing its ability to improve insulin sensitivity, reduce oxidation, and improve cholesterol (Bhandari et al. 2005 and Akhani et al. 2004). We still do not know much about the impact of ginger on these parameters in humans, however the preliminary research is very promising- and ginger tastes quite good!


Peppermint may help diabetics because it improves the flow of bile, especially when fatty meals are eaten and therefore aids digestion. The gut motility in diabetics is sometimes slow, a condition called gastroparesis. As a result, food stays in the stomach longer, suffers fermentation and causes bacterial overgrowth. Fermented foods and intestinal bacteria are responsible for excessive gas, manifested as bloating, flatulence and abdominal cramps. Peppermint helps relax the digestive tract’s muscles and relieve the excessive gas.

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.



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