Kayal Ahani Biriyani

For the Mutton Marination:

1 kg Mutton (boneless or mixed pieces)

1 cup Curd

1 tbsp Ginger-Garlic paste

Green chilies (to taste, usually 10–15 for a spicy kick)

Salt to taste

4-6 Cardamom pods

3 sticks Cinnamon (1" size)

6–8 Cloves

2 tsp Fennel seeds (Sombu)

1 Bay leaf

Handful of Coriander, Mint, and Pandan leaves 

For the Rice and Cooking:

1 kg Seeraga Samba Rice (soaked for 30 minutes)

1.5 cups Thick Coconut Milk

1.5 cups Second extract Coconut Milk

2 tsp Almonds & 2 tsp Cashews (ground into a paste)

Ghee and oil for cooking 

Preparation Steps

Marinate the Mutton: Clean and wash the mutton. Mix the mutton with all the ingredients listed under "Marination" (curd, spices, herbs, paste) and let it rest for at least 30 minutes to 1 hour.

Prepare the Base: In a large pot (or Mann Chatti/clay pot), heat ghee and oil. Add whole spices (cardamom, cloves, cinnamon).

Cook the Meat: Add the marinated mutton along with the ground almond-cashew paste. Sauté well until the raw smell disappears and the oil separates.

Add Coconut Milk: Pour in the 1.5 cups of second-extract coconut milk. Cover and cook until the mutton is 90% tender.

Add Final Coconut Milk: Add the thick coconut milk to the mutton gravy and bring to a simmer.

Cook the Rice: In a separate pot, boil water with salt, pandan leaf, and whole spices. Add the soaked Seeraga Samba rice and cook until it is 70% done (it should still have a bite). Drain the rice.

Dum Process: Layer the half-cooked rice over the mutton gravy. Add some ghee and fried onions on top.

Seal and Steam: Seal the pot with a tight lid (using dough if necessary) and cook on very low heat (Dum) for 15–20 minutes. 

Key Tips for Kayal Ahani Biryani

Color: The biryani should be white/off-white, so do not use turmeric or red chili powder.

Spice: The heat comes solely from green chilies and black pepper.

Rice: Seeraga Samba is crucial for the authentic texture and aroma.

Coconut Milk: Using fresh, thick coconut milk is key to the creamy texture. 

Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic Paste - 2 tsp

Mutton - 1 lb.

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat mustard oil in a large pan. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add mutton, season with chilli powder, coriander powder, cumin seeds, 1 cup water, and the necessary salt and pepper. Cook covered for 35 minutes.

Then add 1/2 cup yogurt and cook covered for another 10 minutes.

Stir in garam masala, fried onions, and kewra essence. Mix well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic Paste - 2 tsp

Shahi Jeera Rice - 2 cups, soaked

Milk - 1 cup

Salt

Cumin Seeds - 1/2 tsp

Kewra Essence - 1 tsp

Heat mustard oil in another large pot. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add shahi jeera rice along with milk, 3 cups water, the necessary salt, and cumin seeds. Cook covered for 10 minutes.

Gently fluff the rice and mix in the mutton curry along with fried onions, green chilli, and cilantro. Add kewra essence and place in a preheated oven for 20 minutes.

Remove from heat and gently fluff the rice. Serve warm with a simple salad.

Perfect Fried Rice

Oil - 2 tbsp.

Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, )

Pineapple - ¼ cup

Garlic - 3 cloves, minced

Ginger - 1 tsp, grated

Green Chilli - 3, minced

Egg - 2, lightly beaten

Chicken - 1 cup, cooked and cut into bite-size pieces

Shrimp - 1 cup, cleaned

Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated

Soy Sauce - 3 tbsp.

Fish Sauce - 2 tsp

Chilli sauce - 2 tsp

Rice Vinegar - 1 tsp

Mirin - 1 tsp

Sesame Oil - 1/2 tsp

Salt & Pepper, to taste

Sriracha or crushed red pepper flakes - to taste

Scallion - 3, sliced

Sesame Seeds - roasted, for garnish

Season Chicken and Shrimp with Salt, Pepper and Chilli sauce. Let marinate aside for 30 min.

Heat Oil in a large wok. When the Oil is hot add the marinated Shrimp and cook until Shrimp is done. Remove the Shrimp from heat and keep aside.

Add in marinated Chicken and cook until Chicken is cooked through. Remove from heat and keep aside with the Shrimp.

To the same pan add another tbsp. of Oil.

Add in Garlic, Ginger, Green Chilli and Scallion; sauté until fragrant.

Toss in mixed Vegetables and sauté for about 1 minute.

Push all the ingredients to one side of the pan and pour in beaten Eggs. Scramble the Egg into small pieces.

Add the Chicken and Shrimp; saute for another minute.

Stir in Rice tossing until heated through.

Drizzle in Soy sauce, Fish sauce, Rice Vinegar, Mirin and Sesame oil, tossing to combine everything evenly. Keep stirring the Fried Rice until slightly toasted.

Add Salt, Pepper, Chili flakes or Sriracha to taste.

Garnish with Scallions and Pineapple.

Transfer to bowls and garnish with Sesame seeds.