Originally an Arabic dish, this biryani has slowly found ways to be included in Bakri-Eid festivals all around the world. It is cooked in mutton stock itself which is why every bite feels like a piece ...

3. Sauté for some time, add cooked mutton kheema add water and cook it a bit. 4. Add besan (gram flour) and on low flame mix well and cook it till becomes like lumpy consistency. 5. Roll out in thin ...

With fluffy Basmati rice, juicy mutton and saffron and rose water ... Mix the remaining saffron with kewra water and sprinkle on top of the biryani layers. 8. Roll out flour dough and use it ...

Warm spices slow-cooked with meat makes it a delicious winter dish Ingredients 500 gms minced mutton 2 tbsp oil 1 tbsp ... Rinse the kheema and strain it. Use a sieve. 2. In a deep pan, add ...

Fit for royalty Pic/Anurag Ahire Celebrate the essence of Ramzan with Behrouz Biryani’s royal iftari sandooq which offers a seven-course nawabi spread with murgh shorba, gosht haleem, khasta murgh ...

There’s Mushroom Patti Samosa, Mutton Kheema Samosa, Chicken Russian Cutlet, Gosht Khichda, Bohri Murg Biryani, Sheer Khurma, and Kesari Paneer Jalebi to delight patrons. Some of the dishes use ...