13 December 2012,22:10 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Pasandas: Cut boneless meat into 2 inch wide and 2 inch long pieces of ½ inch thickness and beat each piece with a mallet.
  • Boil the full cream milk, stirring occasionally for about 30 - 45 minutes, till it reduces to 1½ cups of thick milk rabri. Set it aside.
  • Mix pasandas with garam masala, raisins, vinegar, chilli powder, ginger paste and red chilli paste with ¼ cup of oil and salt in a heavy bottomed pan.
  • Cook on a high flame, stirring continuously till the dish comes to a boil, then on low flame, covered. Stir occasionally.
  • Sprinkle a little water, as required. Cook at least for 20 minutes or until the meat is tender. When done, the meat should have some thick gravy coating it.
  • Boil about 2 litres of water and add rice, a little salt and one teaspoon oil. Cook for about 6 minutes till the rice is half done and drain.
  • Transfer the rice to a wide dish. Stir with a fork to separate the grains.
  • Take a heavy bottomed pan, large enough to take the meat and the rice. Grease it with ghee.
  • Place half the rice in it and sprinkle half glass of milk over it. Spread the meat over the rice and cover it with the balance rice.
  • Sprinkle the remaining milk, screwpine water, and ghee over the rice.
  • Cover, Cook on medium-high flame for about 2 minutes to allow the steam to form and then on dum for about 20 - 22 minutes till the dish steams and the rice is done.
  • Transfer to a nice serving dish. Spread the rabri over the biryani and decorate with silver leaves. Serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained    
  • 1 kg meat, cut into pasandas (flattened pieces of boneless mutton), washed    
  • 175 grams yogurt, whisked
  • 1½ litres milk
  • 2 tablespoon thick cream            
  • 2 tablespoon screwpine water (kewra)
  • 4 silver leaves (chandi ke varq)
  • 75 grams ghee    
  • 1 teaspoon Cooking oil
  • Salt, to taste
  • 1 teaspoon garam masala    
  • 25 grams raisins, ground    
  • 1 tablespoon vinegar
  • 1 teaspoon red chilli powder
  • 1 tablespoon ginger paste    
  • 1 teaspoon dry red chillies, coarsely ground

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