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1 kg Mutton or 1 Chicken
1 T/S Lalla's Special Mother-in-Law Masala, 1 t/s Salt
1 t/s big Jeera (Fennel seeds), 2 T/S Crushed Ginger/Garlic Paste
1 t/s Jeera Powder (Cumin), 1 t/s Dhania Powder (Corriander)
2 t/s Tumeric Powder (Borrie), 5 Cloves, 5 Cardamon, 5 Cinamon
Sticks, 3 Elcha (optional), 1 pinch of Saffron, 4 T/S Oil to mix
2 cups Buttermilk, 500g Biryani Rice (Basmati), 4 large Potatoes
(cut into quarters), 5 large Onions (sliced), 2 Eggs (raw), 125g Ghee / Butter or Margarine, 1 cup Brown/Black lentils (soak overnight)

Mix overnight chicken/mutton with masala, borrie, salt, big jeera,
jeera powder, dhania powder, ginger/garlic paste, raw potatoes and
eggs with oil and buttermilk.
Fry onions in margarine/butter or ghee with cinamon, cardamon,
cloves and elcha. Boil rice and boil (overnight soaked) lentils.
When onions are golden brown, add overnight mixture into pot
containing onions. Mix rice and lentils with saffron and transfer
into main pot. Bake in oven at 350 degrees F until ready.
A delicious Biryani is now ready to be served.

       T/S  =  Tablespoon      t/s  =  teaspoon

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