Shaiya Biryani (Biryani Made of Thin Rava Noodles)
Biryani made of rava sevai (a thin noodle made up of rava) served in layers with richly flavored mutton khurma (gravy).
Ingredients
- 500 gms Rava sevai (You can use any rava noodles available. Using rava noodles is advised in this recipe to avoid clumping of noodles in the biryani.)
- 350 gms Mutton (You can use chicken as well.)
- 3 count Onions, chopped (Chopped)
- 2 count Tomatoes, finely chopped (Finely chopped.)
- 3 tbsp Oil (2 tbsp for khurma and 1 tbsp for the assembly of biryani.)
- 5 count Curry leaves (1 sprig can be used.)
- 1 count Salt (As per the requirement.)
- 2 tsp Garam masala
- 2 tsp Ginger garlic paste
- 3 count Green chilly
- 10 count Cashews (Or almonds can also be used. Finely powder it.)
- 1 pinch Saffron (Soak it in milk for about 10 mins.)
- 1 bunch Coriander leaves (Finely chopped.)
- 1 count Tomatoes, thin circular slices (Thin circular slices.)
- 2 count Black pepper
- 1 count Clove
- 1 count Cinnamon
- 1 count Cardamom
More recipes using Mutton
Indian
Mutton Biryani
Aromatic rice cooked along with mutton khurma.
Indian
Quorema Curry, Plain
A rich and aromatic Mughlai-style mutton curry with yogurt, almonds, and fragrant spices. This korma features tender mutton in a creamy sauce with fried onions and warming spices.
Anglo-Indian
Mutton Trambland
A Victorian-era Anglo-Indian dish featuring boiled mutton covered in a tangy butter-flour sauce with vinegar, topped with minced pickles and hard-boiled eggs. This recipe adapts the traditional beef trambland preparation for mutton.
Instructions
- 1Bring water to a boil and add black pepper, clove, cinnamon, and cardamom. Add salt to taste. Once boiling, add the rava sevai and cook until 75% done. Strain and set aside.
- 2In a vessel, heat oil and add curry leaves and green chillies. Add chopped onions and sauté until golden yellow. Add tomatoes and cook until soft and pulpy. Stir in ginger garlic paste and fry well.
- 3Add mutton, garam masala, salt, and powdered cashews to the vessel. Cook until the mutton is tender and the khurma is ready. Turn off the heat.
- 4In a thick-bottomed vessel, add a little oil. Layer half of the cooked rava sevai, followed by chopped coriander leaves, saffron milk, and tomato slices.
- 5Spread a thick layer of mutton khurma over the rava sevai.
- 6Add the remaining rava sevai on top. Finish with the remaining saffron milk, coriander leaves, and tomato slices. Drizzle 2 tbsp of oil over the top in a circular motion.
- 7Seal the vessel with a lid, using dough if necessary, or place a heavy object on top. Cook on low flame for about 20 minutes until steam appears. Turn off the heat. Your Shaiya Biryani is ready to serve.
