Tag Archives: biryani lovers

Perfect Mutton (goat) Gravy for Biryani / Side dish for Mutton Briyani / Briyani Kulambu recipe


A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…

Mutton Gravy for Biryani

Mutton Gravy for Biryani


  • Mutton – ½ kg
  • Onion – 3 nos
  • Ginger (1 “inch pieces) – 1 no
  • Garlic – 6 cloves
  • Tomato – 1 no
  • Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Sesame oil – 1 tbsp
  • Salt to taste

Making of Mutton Gravy –


  • Clean the mutton pieces, drain the water and keep it aside.
  • Peel and finely chop the onions and tomato, keep it aside.
  • Crush the ginger-garlic using mortar and pestle. Keep it aside.
  • Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
  • Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
  • Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
  • Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
  • Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
  • Garnish with coriander leaves.

Serve hot.

Do check out my Biryani collections and chicken gravy for biryani

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

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Soya Chunks Briyani



This Soya chunks briyani is a tasty, nutritious and a complete meal. Soyal chunks also known as meal maker. It is also said to lower cholestrol levels, blood pressure and aids in weight loss. It has protein content equal to meat. It is quick and also easy to cook. One more wonderful, easy and a simple vegetarian biryani to my biryani collections.

Check out my biryani collections by clicking this link: https://madraasi.com/2015/07/17/biryani/


  • Long grained (Basmathi) rice – 2 cups
  • Soya chunks – 1 cup
  • Bay leaf – 1 no
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Cinnamon – 1” inch stick
  • Ghee – 2 tsp
  • Oil – 2 tsp
  • Cumin seeds – ¼ tsp
  • Onions – 2 nos
  • Tomato – 1 no
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Garlic – 5 Cloves
  • Red chillies – 4 nos


  • Clean and wash the rice and soak it for 15 mins. Drain and keep it aside.
  • Soak the soya nuggets in warm water and salt for 20 mins. Drain and squeeze the water.
  • Chop the soya chunks to medium pieces, I have used small soya chunks and I did not chop it.
  • Finely chop the onions and tomatoes.
  • Heat oil in a pressure cooker and add cumin seeds, cinnamon, cloves, bay leaf and cardamom.
  • Dry roast garlic and red chillies and grind them to a fine paste, by adding little water.
  • When the cumin seeds crackle, add the chopped coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions and cook until they are golden brown.
  • Add the tomatoes and cook until they are mushy.
  • Add turmeric powder, garam masala, coriander powder along with the grounded chili paste and cook until the raw smell goes off and the oil separates.
  • Add the soya chunks along with salt and cook for few mins.
  • Add in the rice along with water in the ratio (2:1), let it boil, along with a tsp of lemon juice.
  • Pressure-cook for 3 whistles and remove the lid, when the pressure subsides.

Serve hot with raita. Goes out well with Appalam, Raita and Pickle.