Our Recipes

Ingredients

• 500g mutton (cleaned and cut into pieces) 
• 2 cups basmati rice (soaked for 30 minutes) 
• 2 large onions (sliced) 
• 2 medium tomatoes (chopped) 
• 1 cup yogurt 
• 2 tbsp Sneki Masala Mutton Biryani spice mix 
• 1 tbsp ginger-garlic paste 
• 1/4 cup mint and coriander leaves (chopped) 
• 4 tbsp oil or ghee 
• 4 cups water 
• Salt to taste 

Instructions:

• Cook toor dal and mash it
• Heat oil in a pressure cooker. Sauté onions until golden. Add ginger-garlic paste, tomatoes, Sneki Masala, yogurt, and mutton. Pressure cook for 4-5 whistles or until tender.
• Boil water with salt. Add soaked rice and cook until 70% done. Drain and set aside.
• In a heavy-bottomed pot, layer the mutton and partially cooked rice. Top with mint and coriander leaves. Drizzle ghee or saffron milk. Cover tightly and cook on low heat for 20 minutes.
• Fluff the biryani gently and serve with raita or boiled eggs..