Mathri

1 cup all-purpose flour (maida or plain flour)

2 Tbsp semolina flour (sooji)

1/2 tsp salt

1/4 tsp crushed black pepper

1/4 tsp cumin seeds (jeera)

2 Tbsp canola or vegetable oil

1/2 cup cold water

2 drops lemon juice

Oil for frying

Combine the flour, semolina, salt, black pepper, cumin seeds, lemon drops, and oil. Note that only 2-3 drops of lemon are used, not for flavor, but to enhance crispness and reduce oil absorption in the Mathris.

Gradually add the cold water, mixing with your fingers as you pour. Do not knead the dough. It should be soft.

Cover the dough and let it rest for at least fifteen minutes. Divide the dough into about 20 equal portions; I chose to make 14.

Shape each portion into a flat ball. Roll them into 2-inch circles. Prick each mathri with a fork in 6-8 places on both sides to prevent them from puffing while frying.

Heat the oil in a frying pan over low-medium heat. Ensure the pan has at least 1 inch of oil. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Fry the mathri in batches, ensuring there are just enough to cover the oil. Fry until both sides are a light golden-brown, about 5-7 minutes. Remove them onto paper towels to absorb excess oil.

Samosa

All Purpose Flour - 1 cup + 2 tbsp.

Ajwain - 1 tsp

Shortening - 1 tbsp.

Oil - 1 tbsp.

Salt

Potato - 4, steamed and mashed

Peas - ½ cup

Green Chilli - 2, minced

Ginger - 1 tsp, grated

Cilantro

Turmeric - 1 tsp

Garam Masala - 1 tsp

Chilli Powder - 1 tsp

Mango Powder - 1 tsp

In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min.

In another bowl add the mashed Potatoes along with Peas, Green Chilli, Ginger, Cilantro, Turmeric, Chilli, Garam Masala, Mango Powder and required Salt. Mix well and keep aside.

Prepare a paste of the Flour by mixing 2 tbsp. of Flour with little Water.

Make small balls with the Dough and spread into small circles. Using a knife slice the Dough circle into 2 semi circles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Potatoes mixture and close the Samosa sealing all open edges with Flour paste. Deep fry the prepared Samosas in Oil until golden. Serve with Tamarind and Green Chutney.

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.