1. Dont over cook the rice but just half boil them see that its pure basamati rice and when you spread them on a plate they are not sticky sticky.
  2. Take Indian mutton if you happen to take some mutton which takes longer time to cook then add some papaya for 2 to 4 minutes before the marination so that it becomes tender. do not keep for l onger if not the mutton will become too tender.
  3. The mutton pieces should be big and with bones.
  4. Cook the marinated mutton in its own juices if you think the juice is not enough to cook the mutton then add little water.
  5. The layers of mutton and rice should be done fast keeping all the ingredients ready before hand.
  6. After the layers must cook the biryani in very slow flame for atleast 10 to 15 minutes.
  7. While adding the salt to the marination see that it componsates for both mutton and rice. when you add 1/2 spoon salt to rice keep that too in mind while you add salt for marination.
  8. All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients.
  9. In case you dont have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all round the vessel sealing the lid with the vessel tightly and cook on DUM.
  10. After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving.


Mutton big pieces with bones (preferably indian mutton) – 1/2 kg
Basamati rice(soked in water for 1/2 hour) – 1/2 kg
Onions cut into think slices – 150 grms
Tez patta (bay leaves) – 4 to 5 leaves
Lavang (cloves) – 5 to 6 Jhajeera – 1 spoon
Cinnamom sticks (Dal Chinni) – 3
Kali mirchi (Sabuth) – 4 to 5
Elachi (Big) – 2
Pudina (Mint Leaves)chopped – 1 bunch
Cashew nuts – 100 (optional)
Milk – 2 tb spoon
Kesar color – 1/4 spoon
Ghee – 1 1/2 cups

Marination (for 1 to 2 hours)
Wash mutton pieces and put in a earthen pot or heavy bottom vessel.

Add to Mutton:

Giner garlic paste – 2 tbs
Shajeera powder – 1 spoon
Cinnamom powder – 1 spoon
Salt according to taste
Red chilly powder – 1/2 small spoon
Turmeric powder – 1 spoon
Dhania powder – 2 tbs spoon
Green chilly paste – 2 tbs spoon
Jeera powder – 2 spoon
Curds thick – 1 1/2 cups
Fresh coriender chopped finely – 1 bunch
Fresh pudina – 1 bunch

Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.


Step 1

Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp. and keep aside.

Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.

Step 2

Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes.

Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.

Step 3

When the mutton is almost (see that it is not over cooked but just cooked)done take out the cooked mutton in a plate.

Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which MUTTON was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.

Continue the process for all the layers till the Rice and Mutton is over.

Add the fried crisp brown onions from top

Step 4

Immediately after the above prcedure, cook biryani in SLOW FLAME that is on DUM with tightly closed lid for 10 to 15 minutes or till you think the rice is cooked.

Server with curd raitha, fresh green salad and boiled eggs (cut into halves).



Whole milk – 4 cups
Grape, banana, apple, cherry, peach, etc.
Custard powder – 2 tsp
Whip cream/ Ice cream (optional)

Fine Sugar – as needed
Chocolate Cake – 2 slices
Peanut, raisin, chocolate – as needed
Egg – 1




Fruit CustardMix custard powder with 2 tbsp of milk and make a fine paste. Start boiling the rest of the milk in a deep sauce pan (add sugar, beaten egg, sugar, and custard powder paste in milk) until the milk becomes thick. Stir regularly so that the milk does not get burned. While milk is boiling, cut the fruits, chocolates, and cake slices into small pieces. After milk is done, turn the heat off, wait for 10 minutes or more to cool it down, and add some ice cream or whip cream (optional).  Mix properly. Now add all the fruits, chocolates, cake pieces, and peanuts. Keep refrigerated for an hour.



Chicken (boneless), shredded – 1/2 cup
Creamed Corn – 1 can (15/16 ounce can)
Corn – 1/2 can (15/16 ounce can)
Corn Flower
Chicken Cube
Peanut Oil – 2 tbsp
Chinese Rice Wine (optional) – 2 tsp

Soy Sauce – 1 tsp
Black Pepper
Green Chili (chopped) – 1
Egg (white) – 2
Scallion, chopped – to garnish





Chicken Corn SoupHeat 4 cups of water in a sauce pan and add chicken cube to make a stock. While chicken stock is being prepared, take a boneless chicken breast, skinned, and cut into tiny pieces. In a small bowl, take 1 cup of water and mix 1 sp of corn flower. Now mix with chicken pieces, Chinese rice wine, soy sauce, salt, and black pepper.

Heat peanut oil in a skillet. Add chicken stock and cook until it comes to a boiling point. Add corn and creamed corn and cook in high heat until it brings to a boil. Now lower down the heat and add chicken mix and cook until chicken is tender. Taste the seasoning. Add chopped chilies, if desired. When the soup looks done, add beaten egg white slowly and stir simultaneously. Garnish with chopped scallions.




Chicken (boneless) – 2 large pieces
Red Onion (sliced) – 1
Lettuce (sliced) – 1/2
Green Chili (chopped) – 1
Garlic Bread
Cherry Tomato

Garlic and Herb Marinade
Cucumber (sliced in circles) – 1/2
Toasted Croutons (seasoned with garlic)
Chic Peas (cooked) – 2/3 cup
Salad Dressing
Parmesan Cheese
Fried Noodles





Garlic Chicken Garden SaladMix chicken with garlic and herb marinade and wait 1/2 hour before you put it in oven at 350 degree. Bake until chicken is tender. Cut chicken into thin strips.

Take a flat bowl. Mix lettuce with green chili, salad dressing, chic peas, cherry tomatoes, sliced cucumbers, and black pepper and place  as the first layer. Now place the chicken strips at the center. Pour the extra marinade juice from baking tray on top of chicken pieces. Sprinkle with some cheese, onion slices, fried noodles, and croutons. Serve with garlic breads.



Pasta – 8 ounce
Pasta Roma Mix – 1 packet
Red Onion (sliced) – 1
Lettuce (sliced) – 1/2

Green Chili (chopped) – 1
Milk – 1 1/4 cup
Butter – 1 tbsp
Italian Salad Dressing
Parmesan Cheese





Pasta SaladCook pasta, drain, and rinse under cold water. Mix milk with pasta roma mix (a blend of parmesan, tomato, and parsley) in a mixing bowl. Heat a skillet, add milk and butter. Cook until it comes to a boil. Add the cooked pasta and stir properly for couple of minutes.

Take a flat bowl. Mix lettuce with green chili, cheese, salad dressing, and black pepper and place  as the first layer. Now place the pasta at the center. Sprinkle with some cheese, parsley, onion slices, and olives.



Rice – 2 cups
Peas – 1/2 cup
Onion – 2 large
Egg – 2
Green Chili – 3
Soy Sauce – 1 table sp

Tasting Salt
Cooking Oil
Black Pepper
Fish Sauce – 1 tsp
Scallion – 2




Chinese Fried Rice

Beat eggs and mix with 1 chopped onion, green chili, salt, and black pepper. Heat 1/2 tsp oil in a frying pan and stir fry the egg (scrambled). Boil rice in a rice cooker or in another pan.

Now heat 1 tsp oil in a sauce pan. Stir fry chopped onions for couple of minutes. Add cooked and drained rice, 2 chopped green chilies, soy sauce, and boiled peas and stir for 5 minutes. Now add fish sauce, stir for couple of minutes and then add scrambled eggs, chopped parsley, sliced scallions, black pepper, and little bit of tasting salt.  If you don’t have fish sauce, add salt according to your taste. Mix thoroughly. Fry for another couple of minutes or until the rice gets dark golden color. Fried rice is ready to serve. 

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