Tawa Fish Biryani - Kerala


10 curry leaves

20g chopped red onion

20g chopped tomato

5g turmeric powder

5g coriander powder

5g red chilli powder

1 green chilli chopped

10g chopped fresh ginger

5g Chopped garlic

5g Double cream

5g Garam masala powder

10g Golden Raisins

10g Cashew Nuts

Salt to taste

200g Basmati Rice

200g Tilapia or white fish

5 King Prawns


1. Marinate pieces of the tilapia in red chilli powder, lemon juice and salt for 20 minutes before coating in cornflour and deep frying.

2. Cook the rice by placing in boiling water for 5 minutes or until just cooked and drain.

3. In a small pan fry cashew nuts and golden raisins with butter and keep to the side to cool.

4. In a frying pan, heat 1 tbsp oil, add in chopped garlic, ginger and green chilli and saute till golden brown.

5. Add onion, and caramelise. Add tomato and cook for a few minutes before adding all the dry spices except garam masala.

6. Sautee for 5 mins and add cream. At this point add prawns and simmer on a low heat for 5 minutes. Add the fried fish, and mix around.

7. Take off the heat and add in the rice, 10g of saffron water, and mix well so all the rice is well coated with the spices and flavour.

8. Add in garam masala on top with the fried raisins and cashews, and serve.


10 g finely chopped carrot,

10g finely chopped mooli

10g finely chopped tomato

5g finely chopped red onion

1 Tsp salt

1 Tsp sugar

100g Greek yoghurt

Sauteed in a pan for 1 minute - 1 tbsp veg oil, 4 curry leaves, 1 whole red chilli and 1tsp mustard seeds. Then add the carrot, mooli, tomato red onion, salt, sugar and yoghurt.

Tawa Bombay Veg Biryani


30g Green beans

30g Peas

30g Baby Potato

30g Carrot

30g Tomato

30g Red Onion

10g Greek yoghurt

5g Turmeric

5g Red chilli powder

5g coriander powder

10g Biryani masala

5g Green chilli chopped

5g fresh ginger chopped

5g Garlic chopped

200g Rice

10g Saffron

5g Rose Water

10g Mint chopped

30g Fried Onion


1. Boil rice in hot water until just cooked (approx 5 minutes) and drain

2. Soak Saffron in warm water approx 50ml

3. In a pan, take 1 tbsp oil and sautee the ginger, garlic and green chilli for 2 minutes on a medium heat. At this point add in the tomato and red onion and sautee until caramelised.

4. Add in all the dry spices and sautee for another few minutes. At this point add in the remaining vegetables, add the yoghurt, biryani masala and top with 50 ml water and cook until the vegetables are very tender.

5. Add in the rice, chopped mint and fried onion and mix well, being careful not to break many grains. Stir in 10ml saffron water, and serve hot.

Kachumber Raita

15g finely chopped red onion

15g finely chopped cucumber,

100g Greek yoghurt

10g chopped coriander

1tsp salt

1tsp sugar

Awadhi Lamb Biryani


20g Greek yoghurt

10g Ginger garlic paste

10g Lemon juice

4 Bay leaves

5 pods green cardamom

3 cloves

5g turmeric

5g red chilli powder.

salt to taste

1 whole white onion sliced

1 lamb shank (approx 350g)

Heat the oil, add green cardamom and bay leaves, add sliced onions - cook until caramelised

Add ginger and garlic paste

and add the marinated lamb shank. sautee for 20 mins

add 200ml water, cover and cook for 50 mins until tender.

Boil rice in hot water until just cooked, drain and cool.

Add a tempering of ghee, cardamom, bay leaf, clove, and mace and mix through the rice.

Layer the rice on top of the meat. Add in 40g saffron water, and 1 tbsp of ghee

seal the pot with a layer of dough and cook at 180 degrees Celsius for 20-25 minutes until all the flavour is sealed inside.

Remove and serve.


Beetroot Raita

1 tbsp Beetroot pulp

100g Greek yoghurt

1 tsp salt

1 tsp sugar

10g Roasted cumin powder

Hyderabadi Chicken Biryani


300g chicken (boneless thigh)

30-40g fried onion finely chopped

25g ghee

20g chopped mint

40g dry spices – 10g turmeric, 10g red chilli powder, 10g coriander powder, 10g garam masala

30g Green chilli chopped

20g whole spices – cinnamon powder, bay leaves, cardamom, cloves and mace

20g ginger garlic paste

Marinate the chicken in the dry and whole spices for one hour with 1 tbsp salt.

Add 30g greek yoghurt and marinate for another hour.

Add into a pot, add parboiled rice (50%) and add on top. Add in 30g Saffron Water, Rose water, kewra water, 2 tbsp biryani masala, chopped mint, ginger, green chillies, fried onion. Add a pinch of salt.

Sealed with dough and a metal lid and cooked on a low flame for approx 80-90 minutes until steam breaks out of the dough. turn off heat and serve.

Aloo Raita

1 tbsp veg oil in pan, add 1 tsp turmeric powder, 1 tsp mustard seeds, 10 curry leaves, 1 dried whole chilli. Sautéed for 1 minute.

30g boiled potato until soft and cool, then remove skin

Add all of the above to 100g greek yoghurt and then add ½ tsp salt and ½ tsp sugar