For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still ...

If you can't find goat, use cubed leg of lamb instead. For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. Heat a large pan over a high heat. Add the ...

Ingredients in Dum Mutton Biryani: This mutton biryani recipe has layers of mutton and saffron-milk infused rice cooked 'dum' style. It has a host of aromatic spices and herbs such as star anise, bay ...

Jimson insists that I start off sampling two of their signature items — the Lucknow matka biryani and Arakkal kuttan. I am more intrigued by the latter. The small-grain rice, blended with a ...