Chef’s choice:Nawabi choice


The humidity has one made to lazy and slow. And if you decide to invite someone over for dinner, don’t spend hours in the kitchen preparing a huge meal. Just stick to something easy and simple yet delicious. And biryani can be the perfect meal for any occasion. Not very spicy and oily, biryani is perfect as an aromatic and scrumptious dinner or lunch of your choice. Executive Chef Jitendra K Singh of Hotel de l’ Annapurna, which is known for its delicious Indian cuisine, shares his recipe of Ghost Biryani.

“It’s a complete meal with meat chunks in it and it is nutritious. Have it with raita and salad, and even those who are watching their weight, will find it perfect to eat,” says Chef Singh.

Gosht Biryani

•Preparation time: 15-20 minutes, and at least 2 hours for meat to marinate

•Cooking time: 60-70 minutes


•Mutton chunks: 500 grams

•Natural yogurt (hung): 150ml

•Ground coriander: 10 grams

•Ground cumin: A pinch

•Chilli powder: 10grams

•Turmeric powder: 5 grams

•Ginger paste: 20 grams

•Garlic paste: 10 grams

•Onions (peeled/sliced): 100 grams

•Green chilies (chopped): 3-4

•Coriander leaves (chopped): Half-a-bunch

•Basmati rice: 450 grams

•Cinnamon stick: 1 inch

•Small cardamoms: 6

•Cloves: 6

•Bay leaves: 2

•Black cumin seeds: A pinch

•Salt according to taste

•Ghee: 50 grams

•Saffron dissolved in 90ml milk

•Oil for frying


•In a small bowl, mix meat, yogurt, salt, coriander, cumin, chilli and turmeric powder, ginger and garlic pastes. Cover and set aside to marinate for at least one hour. For best results marinate overnight.

•Fry onions until brown and crisp in plenty of oil. Drain on kitchen paper.

•Put the meat and marinade into a large saucepan with lid.

•Add half of the fried onions, half of the chopped chillies and coriander. Mix well.

•In a separate saucepan, mix rice with the cinnamon, cardamom, cloves, bay leaves, black cumin and salt. Bring to the boil.

•Cook for 3-4 minutes until rice is half cooked.

•Drain well and put the steaming rice over the meat.

•Sprinkle with the remaining fried onions, chilies and coriander leaves.

•Make 5-6 holes with the handle of a wooden spoon for steam to escape and pour saffron milk all over the rice.

•Sprinkle some lemon juice and melted ghee.

•Cover with the lid and place the pan on the stove to cook over moderate heat.

•As soon as steam is visible, lower the temperature. Cook for 45-50 minutes rotating the pan, so that all areas receive even heat.

•The rice will cook with the steam from the milk and yogurt and moisture from the meat. Lower heat to minimum and cook for another 10 minutes.

•Serve biryani from one end of the saucepan, mixing meat with rice with the aid of a spoon

•Enjoy it with a mixed vegetable raita.