Tag Archives: Indian rice recipe


Memoni Akhni

Memoni Akhni

Memoni Akhni

Memoni Akhni … I believe this is the only biriyani , where we can see the use of turmeric in generous amount .Very spicy and the Memons can’t think of their biriyani without lots of potatoes of course . It is called “akhni” or “yakhni” , because the biriyani is cooked in stock . “Yakhni” means stock or broth . This special type of biriyani is very simple to make , where you put the meat and rice at the same time , in the same pot and cook in the broth or stock .


750 gram beef with bone , cut in big size
750 gram aromatic rice , like kalijeera, basmati
1 tbl spoon ginger , cut in julian or matchstick
2 teaspoon ginger paste
3/ 4 garlic cloves , pounded
2 tea spoon garlic paste
2 small onion , pounded
1/2 ( half) a cup of fried onion or bereshta
1 tbl spoon of red chili powder
1 tbl spoon of turmeric
1 tea spoon of coriander powder
1/2 teaspoon of nutmeg-mace powder
Whole garam masala and spices ( 2 bay leaves ,2 stick of cinnamon . 12 green cardamom pods , 7/8 cloves , 1 tea spoon black pepper , 1 tea spoon cumin/ jeera , 1 tea spoon black cumin / sha jeera , 1 tbl spoon of whole corriander , 1 tea spoon of fennel , 3 black cardamom , 2 star anise)
Salt to taste
Oil + ghee
3 potatoes , cut in big cubes
5/ 6 Curry leaves ( optional)
9/ 10 whole green chilies
2 red jalapenos ( optional)


1. Make a bundle with 1 bayleaf, 1 stick of cinnamon , 7-8 green cardamoms , 2 small black cardamom , 7/ 8 cloves , 1 tea spoon cumin , 1 tea spoon black cumin , 1 tbl spoon of whole coriander , 1 tea spoon fennel , 1 star anise , 1 tea spoon of black pepper . Now Boil the beef in a large pot with this bundle in with enough water and 1 tbl spoon of Julian cut ginger , 2 small pounded onions and 3/4 pounded cloves and salt. We are making the stock . Don’t boil the beef fully . It should be just 70 % done .

2. Now Strain the stock from the beef and save for the latter part of cooking .

3. Heat oil and ghee in a pot , add 1 bay leaf , 4/5 green cardamoms , 1 small stick of cinnamon , 1 small black cardamom , 1 small star anise . Now add the ginger-garlic paste and the fried onion or bereshta . Add little water or you can use the stock you made and fry well , what we call in Bangla “koshano”. Add the chili, turmeric and coriander powder . Fry well adding water little by little . Add the 70% done meat and potatoes . Cook the meat adding water little by little , i.e keep doing ” koshano” . Add the curry patta ( if you like the flavor) . Now add 1 and half cup of stock and cover the pot with lid until the potatoes are almost done .The potatoes should not be fully done , or else they will break apart after the biriyani is completely done .

4. When the water dried out , add nutmeg-mace powder. Add the rice and mix well , add the stock and salt ( careful, the stock has salt too) . Cover the lid . For every cup of rice, you should take 1 and 1/2 ( half) cup of stock .

5. When the water dried out add the green chilies and jalapenos , stir for once without breaking the rice . The more you stir , the more gooey it will be , so don’t stir too much .Keep the biriyani on “Dom” . I use the double boiler technique , where you take a same sized pot like the biriyani pot . Fill the other pot with water and place your biriyani pot over it with lid on . The steam will do the work . The flame should be medium .


1. Try to make the bereshta at home . It definitely makes the difference in taste.

2. Those who are not fond of curry patta , omit it . I , myself , don’t like any curry patta flavored biriyani , so I always omit . 🙂

Sindhi Biriyani

Sindhi Biriyani

Sindhi Biriyani

Sindhi biriyani is truly that one of a kind biriyani, so unique for it’s hot, spicy and heartwarming flavor . One whose taste bud really longs for hot, spicy flavors , this is the perfect biriyani !!!!!!


For the rice:

Basmati Rice 3cups ( 1 cup=250ml)
Ginger, matchstick cut 1 and half tbl spoon
1 small black cardamom
1 Star anise
1 cinnamon stick ( 2″)
3 green cardamoms
2 bayleaves
ghee 1/3rd cup
Salt to taste
Warm water

For the Meat:

Beef/ Mutton 700 gram
Yogurt little more than 1/4 th cup ( don’t take the water)
Matchstick cut ginger 3 tbl spoon
Garlic paste 2 teaspoon heaped – 1 tbl spoon
Fried Onion 3/4th cup
Coriander Powder level half teaspoon
Red chili powder 2 teaspoon
Turmeric 1/6th teaspoon ( very little amount)
Dried plum ( alu bokhara) 5/ 6 (Soaked in water for at least 1 hour)
1 Black Cardamom
4/5 green cardamom
2 stick of cinnamon ( 2″ each)
1 star anise
Paprika 1 teaspoon
Orange/ red food color , a tip of your finger(just dip your one finger into the food color , that’s enough ), optional
Salt to taste
Special Masala ( take the amount given below)

Special Masala :

Cumin 1 teaspoon
2/3 green cardamom
Shah jeera more than half teaspoon
6/7 cloves
1 teaspoon of black pepper
Whole coriander half teaspoon
Mace/ javetri half teaspoon
Nutmeg 1/4th teaspoon
Fennel 1 teaspoon
4 or 5 dried chili

Grind them together into a fine powder. Don’t dry roast them.

Other ingredients:

3 potatoes
2 tomatoes
1/4th cup of mint
Fried onion or bereshta 1/4th cup
15/20 whole green chili


1. Soak the rice for at least half and hour .

2. Marinate the meat with the ingredients mentioned for meat , except oil.

3.Cut the potatoes and rub some food color on them . Deep fry them for a while .

4.. Heat oil and add the meat . Cook on medium low flame until tender and there are little gravy, around 1 cup remaining, . You may add little water , little by little , if needed. You have to add the potatoes in a way that when the gravy comes into desired consistency, the potatoes are 80% done . It must be firm .

5. In another pot , heat ghee and add the rice . Don’t fry the rice.Add 4 and half cup of Warm water. Add the ginger ,black cardamom, green cardamom, star anise, cinnamon stick and salt . Cover the lid and cook on medium low flame . Don’t stir.When the water dries out , turn off the heat. The rice must not be fully cooked . It should be 80% done too.

6. Now the layering part . Take another pot and add the meat. Layer with half of the rice . Add sliced tomatoes, green chilies ,potatoes, half of the mint over it .Now cover them with the remaining rice . And on top of it put frid onion , remaining mint and some green chilies. Cover the lid tightly and put it on “dom”.


For “Dom” , I always follow double boiler method . Put you biriyani pot over another same sized pot filled with water . Turn on the stove on medium flame. The steam will do the wonder . Those who will put it in the oven , cover the lid tightly or wrap with double layer of aluminium foil .In a bake mode , keep it in the preheated oven for 20/ 25 minutes at 350 FH.

Serve with raita , tikki or salad !!!


1. In cooking biriyani , normally the rice is boiled in water with few whole spice and then drained out . But I’ve noticed that if you do so ,the aroma, flavor and nutritional value ,everything gets drained out too . When the rice is cooked like Pulao or pilaf , it becomes more flavorful, aromatic , the ghee is coated evenly and the rice doesn’t stick together.sometimes , while mixing the biriyani , if you use boiled, drained out rice ,it may happen ( if you are not that expert in mixing) that some of the rice remain dry , without masala and ghee . But if you use my method , you will see the difference. More flavorful and aromatic version of course.

2. While making the rice , don’t ever fry them on oil . Just put them on heated oil and add water and the whole spices immediately.

3. Try to take out the whole masala from the rice and from the meat before layering out .

4. Here , in this recipe , the ginger we used are not either chopped nor paste . The ginger should be cut in matchsticks. The taste really matters because of this cut .That is what we call matchstick cut,