Tag Archives: Biriyani

Biriyani moshla/ Biriyani spice Mix


Biriyani Moshla :
4 tbl spoon whole coriander / dhonia
2 tbl spoon cumin/ jeera
1 tbl spoon fennel/ mouri/ sauf
2 tea spoon sha jeera
4 star anise
6 black cardamom
15 green cardamom
2 tea spoon cinnamon powder
1/2 (half) tbl spoon clove
1/2 (half) tbl spoon black pepper
4 bayleaves
2 tea spoon Mace/ Javetri powder
1/2 tea spoon nutmeg powder
1 tea spoon kababchini powder
1 tea spoon poppy seed
2 tea spoon raisin/ kishmish powder
2 tbl spoon paprika powder

Don’t dry roast any of them , except mace ( javetri/ joyetree) and poppy seed . Grind together . Store in an airtight container

Arabian Kabsa !!


Kabsa- the national dish of Saudi Arabia is probably the most popular rice praparation through out Arab countries , believed to have originated in Yemen. Though known Kabsa in Saudi , it is otherwise known as Makbous/ Machbous/ Majbous in the Gulf region ( Iran , Iraq , Qatar , Kuwait , Jordan , UAE ) .

Just like the variation in name , the taste differs from region to region mailny because of the uses of spices . The technique of cooking varies too .Though look alike our very own Biriyani , it does differ in taste !! I have seen many recipes , that did not make Kabsa at all !! Those are more like biriyani . Kabsa is milder in spices and the spices that are used most is Black pepper , all spice , clove , cinnamon , cardamom , saffron , nutmeg and dried lemon powder or the whole dried lemon ,called loomi . The spices are grounded together and named Baharat !! Nuts ( specially almond and pine nuts ) and dried fruits are used as garnish .
In some part of Middle East , cumin and coriander powder is also used in the baharat , but the amount is too little . And not to forget tomato paste and puree is one of the most important ingredients of Kabsa !!!
I have tried to make it authentic way !! Hope you’d like it too.

As I said earlier , the technique of cooking kabsa varies . “Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker” ( Wikipedia).

And just like that every house has it own way of cooking it . Today I’ll share two methods , whichever you find easier . 🙂

Ingredients :

1 baby chicken , cut in 4 pieces ( weigh around 1 kilo)
2 cups of basmati rice ( soaked in water for at least 45 minutes)
1 cup of chopped tomato
2 tbl spoon tomato paste ( comes in can , you will find it in super markets)
1 and 1/4 th cup sliced onion
1 tbl spoon finely grated garlic ( so fine as seems like paste)
4 and half cups of water or chicken stock
Salt to taste
1 chicken flavor bouillon/ chicken cube ( if using water)
1/2 cup of oil ( you can use 1/4 th cup butter and 1/4 th cup oil mixed together)
1/2 tbl spoon orange zest ( if you can’t find dried lemon for the kabsa spice , take 1 tbl spoon)
Nuts ( almonds , cashew, pine nuts) and raisins for garnishing
Baharat or kabsa spice ( take the whole amount mentioned below)

Baharat / Kabsa Spice :

1/2 tbl spoon black pepper
1/2 tbl spoon all spice
1 tea spoon clove ( around 8/9)
1 tea spoon cardamom ( around 8 )
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
1/2 tea spoon paprika
1/2 tea spoon red chili powder
1/2 tea spoon ginger powder(if you are not using ginger powder substitute it with 1 tea spoon ginger paste with other ingredients )
1/2 tea spoon dried lemon powder*
2 bay leaves
1/2 tea spoon saffron

Crush them into a fine powder and we will be apply whole amount in this recipe . 🙂

If you can’t find loomi or dried lemon , please substitute it with 1 tbl spoon orange/ malta zest . Orange zest gives a wonderful aroma and adds flavor as well .

Procedure : # 1

1. Soak the rice in water for at least 45 minutes before cooking .

2. Heat oil and add the sliced onion . Fry them until brown . Don’t over brown it . Just light golden brown . Now add the chicken pieces and keep frying . Add the chopped tomato and tomato paste . Add the Kabsa spice . Now add the grated garlic . Mix well . Add the orange zest , salt .Now add 4 and 1/2 ( half) cup of water or chicken stock to the chicken. Add a chicken cube if using water and let it cook for 20 minutes with lid on .

3. After 20 minutes , remove the chicken pieces from the gravy . Now after 20 minutes there should be around 4 cups of water by now . This is something you have to eye ball . Add the rice . For per cup of rice around 2 cups of water is needed . So there must be 4 cups of water in the pot . So if you think you need a little more water to cook the rice properly , you can add but don’t use more than 4 cups of water . That would be too much ending in mushy kabsa . Cover the lid and cook the rice like pulao until the water got absorbed . Don’t stir until the water dries out . When the water dried out just stir with light hand without breaking the rice . Now keep it on low flame or Dum .
What I do , I use double boiler method , where I put the pot of rice on the same sized vessel , filled with water . The steam will work as the “DUm”.

4. In the mean time broil the chicken pieces in the preheated oven for 10 minutes at 400 FH . If not using oven , just fry them in little butter in a grill or frying pan .

6. In another skillet fry the dried nuts ( almonds , cashew , raisins ) in butter . Don’t burn them . try to fry them separately .

7. Transfer the rice to a serving plate . Place the chicken pieces on top and serve with tomato chutney like thing , named “Dakkous” .

Procedure # 2 :

For those who canot eye ball the water , this is for you .
For this you need to boil the chicken pieces with black pepper , bay leaf and few cloves . Remove the chicken pieces from the stock and starin and reserve the stock to use in the cooking .

Now follow the # 1 procedure mentioned above except don’t add 4 and half cups of water . In this case add 4 cups of water ( chicken stock we got while boiling the chicken) to 2 cups of rice . Just before adding the stock , remove the chicken pieces from the gravy and broil it or fry it as it is mentioned above procedure .

Notes :

1. You can process dried lemon at home . Boil the lemon in salt water then dry it in sun heat .
2. If you don’t find all spice , omit . All spice is used in Yemeni version of Kabsa and not an essential ingredient in Saudi Kabsa .
3. Please Try to use a non stick utensil for cooking in order to avoid got stuck on the bottom .



Morog Polau/ Chicken Biriyani

Morog Polau/ Chicken Biriyani

Morog Polau/Chicken Biriyani


For Chicken preparation:

1. 1 medium chicken cut in 4 pieces

2. 1/4th cup ( one-fourth cup) of yogurt

3. Ginger paste 2 tblspoon + 1 tbl spoon

4. Garlic 2 teaspoon

5. Onion Paste 1/2 ( half cup)

6. special garam masala powder ( the recipe is given below) 2 teaspoon

7. Whole cardamom, cinnamon , bayleaf

8. food color

9. regular milk 1/4th ( one-fourth) cup

10. oil

11. salt and sugar to taste

12. chili powder 1 teaspoon

13. Corriander powder 1 teaspoon

Special garam masala:

Microwave or you can dry roast cumin seed, whole corriander seed, cardamom, cloves, black pepper, nutmeg (jaifol), mace ( joyetree/javetri) together. Then crush them into a very fine powder.

For Pulao:

1.Aromatic rice like kalojeera or Basmati 750 gram or 3 cup

2.Ginger paste 2 teaspoon

3.whole garam masala like 2 pods of cardamom ( elachi) , one small cinammon stick and 2 bay leaf.

4. Sliced onion 1/4 th cup

5. Handful of green chilies (whole), atleast 15/20

6. salt to taste

7. Oil+Ghee

Cooking Method:

1. Wash the chicken pieces and marinate them with ginger juice from 1 tbl spoon of ginger paste , salt and food color (optional, you can alwayz omit the food color) for at least 1 hour. You can include potato in your Morog polau. In that case cut the potatos and rub with little food color and salt.

2. heat oil and fry the potatoes and keep aside. Fry the chicken pieces for a while. Add the whole garam masala.

3. Beat yogurt and combine other ingredients except milk and sugar.

4. Add into the chicken and cook adding water little by little.

4. Add water and cook the chicken. When the gravy is reducing add the potatoes. The potatoes should be half done at the end of the cooking. Otherwise after adding it into polau over cooking may break the potato pieces.The same is with the chicken pieces. So you should add that amount of water so that your chicken is done but still remains firm. When the gravy is almost dried out add one fouth cup of milk and 1 teaspoon of sugar. The gravy should be almost dried out. Only a little gravy should remain.

5. In another vessel add oil+ ghee.Put whole garam masala and fry for a while. Add the sliced onion. Fry them until golden brown. Add the ginger paste and salt..Add rice (soaked and drained out)..Fry for a while.

6. Now add the chicken, potatos into it with the little remaining gravy. Add hot water. If you take 3 cups of rice add 4 and half cups of water. For each cup of rice 1 and half cup of hot water.

7 Cook the rice on medium low flame. Don’t stir your polau after adding the water.That would make your polau gooey and sticky.The water will be almost dried out within 15 minutes. You may think, your pulao looks half done. Don’t worry when we are going to place it on “dom” ( cooking on very low heat), it will be fully done.

8. Add handful of green chilies. Remember the taste of biriyani alwayz depends on the amount of green chilies added in it. they enhances the taste. Since you are adding whole green chilies it won’t make your polau that hot.You may stir your polau now with a very light hand not breaking the rice so that it sould not get burnt at the bottom.

9. Now Cook the polau on medium low heat that we call to keep it on dom. I alwayz use “bain marie” or double boiler system, that works excellent for me. Put your polau vessel over another same size vessel, filled with water. Place it on heat. The steam will make your poalu so moist free.
when done spread some ghee over your Chicken biriyani, it would enhance the flavor. Sprinkle some keora water. Your Morog Polau/ Chicken biriyani is ready. Serve hot with kabab and salad.

Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!



Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton biriyani: the ratio of meat and rice should be 2:1..
1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste, garlic paste, 1/2 cup yogurt, salt,lil corriander powder, chilli powder,bayleaf, chinnamon, and garam masala powder made of cumin(jeera), corriander ( dhone), cardamom( elach), black pepper ( golmorich), mace ( joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will make the mutton tender and won’t smell a bit..

2. put oil in the pot and cook the meat…bhalo kore koshiye koshiye tarpor cook korte hobe…gravy ekdom kome ashle alu dite hobe…alu ta puro shidhdho hobe na, karon rice’r shathe dear por r na hole gole jaabe…when the gravy is almost drying out add milk and dry out the gravy..

3. wash the rice and put ghee/ oil in the pot..add sliced onion..add bayleaf, cinnamon, cardamom..fry the onion until brown..add tginger paste..then add rice and salt …fry them for a while..add the meat…bhalo kore nere chere paani diye dite hobe…2 cup chaal er jonno 3 cup er moto hot water..add dried plum/ alu bokhara…cover the lid..when water is almost dried out add handfull of green chillies…ektu nere dite hobe jaate niche pora na laage but care ful beshi nara chara dile kintu bhorta bhorta hoye jaabe..just pash theke halka haate niche ektu uthiye dite hobe…ekhon dom e rakhte hobe..sprinkle keora water before serving…

Shami kabab: boil 1 cup of beef keema with 1/4 cup of chaana daal( aage theke chaana/buter daal min 4/5 ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce…when water dried out blend the kima without adding any water…then add onion bereshta, chopped mint, chopped green chillies, 1 or 2 eggs and lil salt if needed..shepe them and deep fry at medium low flame…..its better to keep them on refrigerator for a while before frying…

Beef Pakki Biriyani


Beef Pakki Biriyani

Beef Pakki Biriyani, very easy to make, yet very delicious….A Variation of Beef Tehari


  1. Beef: 2 Lbs (cut them in larger pieces)
  2. Rice (uncooked): (Kalijeera or Basmati): 1 Lbs
  3. Potato: 4 (cut in half – vertically)
  4. Onion Paste: ¾ Cup
  5. Ginger Paste: 1 ½ TBSP (tablespoon)
  6. Garlic Paste: 1 TBSP (tablespoon)
  7. Yogurt: ¼ Cup
  8. Red Chili Powder: 1 TSP
  9. Clove (lobongo): 4
  10. Cardamom (Elachi): 4
  11. Cinnamon (Darchini): 2 pieces, 1 inch each
  12. Bay Leaf (Tej Pata): 2 small
  13. Biriyani Masala Mix: (Dry fry on a pan and then grind the following together to make the mix): ½ TSP each of whole Cumin, Coriander, Mace (Jaifal), Cardamom, Cloves, Black Pepper, and ¼ TSP of Mace (Jayatree or Javantri).
  14. Mustard Oil: 2 TBSP (Tablespoon)
  15. Vegetable Oil: 2 TBSP (Tablespoon)
  16. Salt: 2 TSP (teaspoon)
  17. Whole spices to cook the rice: 1 Bay Leaf, 2 Cardamom, 2 pieces of Cinnamon and 1 medium sliced onion.
  18. Green Chili: 10 Pieces
  19. Milk: ½ Cup
  20. Pitted Prune (Aloo Bokhara): 6 – 10 pieces
  21. Keora Water: 1 TSP

Cooking Method:

1. Cut the beef into big pieces..now marinaate it with 3/4th cup onion paste,1 and 1/2 (half) tbl spoon ginger paste, 1 tbl spoon garlic paste, 1/4th cup yogurt, red chilli powder, salt, elachi/cardamom, darchini/cinnamon, tejpata/bayleaf, , musturd oil( shorishar tel)+vegetable oil( half n half)…

2. Now cook the meat on medium heat. You need to cook it adding water little by little, that we call “Koshano” in Bangla for quite long..atleast for 1 hour..Add water covering the meat..cover with lid…When the gravy is reduced add potatos cut in lengthwise…But remember the potatos must not be fully done when the gravy is dried out….when the gravy is almost drying out add 1/4th (one-fourth cup) of regular milk.Dry out the gravy.

3. Microwave or dry roast cumin , whole corriander, cardamom,mace ( joyetree), nutmeg ( jaifol), black pepper, clove together…Grind them into a fine powder and add into the meat.

4.  Now in another vessel heat ghee and fry whole garam masalas. Add sliced onin..Fry until golden brown.Add 2 teaspoon of ginger paste and salt to taste.Add the uncooked rice/chaal .Add the meat.If your meat gathers some extra oil then put less ghee while cooking the rice. If You take 2 cups( measuring cup) of rice then add 3 cups of hot water. Cover the lid. Don’t stir.

5. Now when the water is almost dried out add plenty of green chilies, 1/4 th cup milk and dried plum/alubokhara. Turn your stove on low heat that we call to keep the biriyani on “Dom”. Sprinkle some keora water before serving!!!!!!!!!!!
Bon A Petit!!!!!!!!