Veal Biriyani

Serves 6

Veal Biriyani


  • 2              lbs stewing veal
  • 3              onions
  • 2              medium tomatoes
  • 1              tbsp tomato paste
  • 1              cup yoghurt
  • 1/2          tsp cumin seeds
  • 1/2          tsp black pepper
  • 5              cardamom pods
  • 10           cloves
  • 1             2” piece cinnamon stick
  • 2             tsp green masala
  • 1/2         tsp red chili  powder
  • 1/4         tsp saffron
  • 1/2          cup water
  • 3              tsp salt
  • 3              cups rice
  • 2              tsp salt
  • 4              med potatoes
  •                 oil for frying
  • 1/4          cup finely chopped cilantro
  • 1              tbsp finely chopped mint leaves
  • 1              tsp garam masala
  • 1/4          tsp saffron
  • 1/4          cup hot water


  1. Cut the meat into 1 inch cubes removing all the fat.  Rinse it in cold water.  Drain it and put it in a medium size saucepan.
  2. Peel and chop half an onion, add this in the saucepan.  Chop the tomatoes and add this to the saucepan.  Add the tomato paste, yoghurt, cumin seeds, black pepper, cardamom, cloves, cinnamon sticks, green masala,  red chili powder  1/4 tsp saffron, and 1/2 cup water.  Mix well.  Cover and cook on low heat for about 30 min stirring occasionally.  Uncover and cook till most of the liquid has evaporated and the meat is cooked. ( If the meat does not pull apart add more water and cook more.  Meat should not be fully cooked)  Add the salt and mix.
  3. In the meantime peel the potatoes and cut them  in quarters, and peel and slice the onions very fine.  Deep fry the potatoes first and then the onions till they are light brown and crispy.
  4. In another saucepan  boil 6 cups of water.  Add  2  tsp of salt and add the rice.  When the rice is just done remove from the heat and drain it, rinse it in cold water.
  5. In 1/4 cup hot water add the saffron and leave it on the side.
  6. To assemble the biriyani:
  7. Arrange the potatoes on top of the meat.  Sprinkle the chopped cilantro and mint on top.  Put a layer of fried onions on that.  Sprinkle the garam masala on it and then the rice on top.   Pour the saffron mixture on top of the rice and 1/2 cup of oil from the fried onions on it.  Cover the saucepan with a lid and put it in a preheated 350 degrees oven for about  half an hour.
  8. To serve:  Remove the rice from the top and put it in a platter and put the meat on top.
  9. You can buy fried onions at the Indian and Iranian Grocery store.

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