Stir continuously on high heat for 2-3 minutes. Add boiling water and salt, stir well and cook covered on low heat until the water has been absorbed.

Gently stir the rice with a fork and keep aside. Preparing the mutton korma: Cut mutton to medium pieces and clean properly and keep aside in a colander (to remove mutton smell, add some salt, lime juice and yogurt to mutton pieces and leave it for 5-10 minutes and then wash properly).

Mince onions, chillies, ginger and garlic together in a food processor. Chop tomatoes and coriander and keep aside.

Soak poppy seeds in 2tbsp of water, for 15 minutes and grind it to a smooth paste. Heat a little ghee in a pressure cooker and stir fry the minced onion mixture till golden brown.

Add curry powder, tomatoes and salt and saute till tomatoes are cooked well. Into this add ground poppy seeds or cashew nuts and saute.

Add mutton and saute well. Add a little boiling water and pressure cook the meat till done and the gravy thickens (about 20 mints).

Finally add curd and coriander leaves mix well and let the curry a nice boil turn off the heat and keep aside. Assemble the biriyani: Grease an ovenproof baking dish with some ghee.

Divide the rice into three portions. Spread one portion to the bottom of the dish.

Cover the rice with half of the cooked mutton. Spread another layer of rice on top, and then cover with the rest of the mutton.

Finally top the mutton with the last portion of rice. Drizzle some saffron or turmeric soaked in milk and ghee on the rice.

Pre-heat oven to 180 deg C and bake for 10-15 minutes or until heated thoroughly (can microwave it for 6-8 minutes too). Garnish biryani with some golden fried onions, cashews and raisins.

Serve with onion and yogurt salad,lime pickle, dates pickle and papad. RELATED RECIPES Kuska biryani Vegetable biryani Mutton pulao Appams with mutton stew Malabar chemeen biryani Ingredients: For the rice: 3 cups - basmati rice 6 cups - boiling water 3 tbsp - ghee 6 - 1-inch piece cinnamon sticks 8 - cloves 4 - cardamom Salt to taste For the mutton korma: 3/4 kg - mutton/lamb 2 tbsp - curry powder 3 - onions (big) 5 - green chilies 2 - 2-inch piece ginger 15 big cloves - garlic 4 - tomatoes (medium) 2 tsp - poppy seeds/khus khus (if khus khus is not available substitute it with ground cashew nuts) 1 bunch - coriander leaves 2 tbsp - yogurt, whisked 1/4 cup - ghee Salt to taste (less)

Clean and finely chop cilantro.Roast peanuts in little bit of oil until they turn brown.

Place papad on direct flame turning frequently until its roasted.Alternatively, place the papad in microwave for a minute.

In a serving plate, place the papad.Spread chopped onions, tomatoes, raw mango, peanuts and cilantro on top of papad.

Sprinkle salt and red chile powder.Squeeze lit bit of lemon on top and serve immediately.

Notes: Make sure to roast the papad just before serving (less)

This is generally made when one is out of vegetables and dals. Papad is broken is pieces and cooked in tempered oil till soft.

This papad curry is generally served with pulka or with steamed rice. Makes: around 3 Servings Quick Papad Curry.

Ingredients: Black Pepper Papad 3 1 tsp 1/2 tsp Red Chili Powder 1/4 tsp Powder a pinch 1/4 tsp 1/4 tsp 8 Salt to taste Oil 1 tsp Method of preparation: Break dried papad into small pieces. Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves.

When mustard seeds start spluttering, add coriander powder, cumin powder, red chili powder and turmeric. Immediately pour a cup of water, add few pinches of salt.

Bring the water to boil, stir in broken papad pieces. Cook for around 5 minutes for papad to absorb all the juices and turn soft.

Serve quick papad curry with pulka or with steamed rice. Notes: Make sure not to overcook the papad.

Suggestions: If papad is not cooked properly, put it back on heat. Add few splashes of water and cook covered till done.

Variations: You can also add chopped vegetables like potato to the tempering. Using various varieties of papad, if not using a spicy papad, make sure to spice up the curry with red chili powder.

Other Names: Quick Papad Curry, Miriyala Appadala Kura (less)

Chopped onion, tomato are mixed with grated carrot. The carrot mixture is layered on roasted papad along with chaat masala powder.

Serve papad carrot chaat immediately. Makes: 2 Servings of Papad Carrot Chaat.

Ingredients: Peppercorn Papad 2 Carrot 2 Large Tomato 2 Small Onion 1 Roasted 1 tbsp Lemon Juice 1 Tbsp few sprigs Red Chile Powder few Pinches Chaat Masala 1/4 tsp Salt to taste Method of preparation: Peel, remove ends, wash and grate the carrots. Peel and finely chop onion.

Wash and finely chop the tomatoes. Clean and finely chop cilantro.

In a mixing bowl, mix together grated carrot, onion, tomato, roasted peanuts, cilantro and lemon juice. Place the papad in microwave for half a minute.

In a serving plate, place the papad. Layer the roasted papa with carrot mixture.

Sprinkle salt, chaat masala and red chile powder. Serve papad carrot chaat immediately.

Notes: Make sure to roast the papad just before serving. Suggestions: Make sure to remove the seeds inside tomato before chopping the tomato.

Variations: Grated mango can also be added to the carrot mixture. Other Names: Papad Carrot Chaat (less)

Take a ball of the kneaded flour, roll into small round shape. Stuff with papad mixture and roll out into parathas Cook on tava applying some oil.

Enjoy with chutney or pickle. RELATED RECIPES Papad methi Papad curry vegetable Papad platter Papad Samosa Papad Cone Ingredients: 4 to 5 - fried papad 250g - wheat flour 1 cup - coriander leaves Oil for cooking (less)

RELATED RECIPES Chennai masala papad Papadam Roll Papad methi Papad curry vegetable Papad platter Ingredients: 2 - roasted papad crumbled 5 tbsp - grated cocunut 1 - chopped onion 1 tspn - red chilli powder 1/2 tsp - turmeric powder salt to taste (less)

Mix well, add methi leaves, cover and cook When the methi leaves are done, add the roasted papad, cover and cook for 1 min. It is a semi gravy vegetable.

Enjoy with roti or paratha. RELATED RECIPES Papad curry vegetable Papad platter Papad paratha Papad Samosa Papad Cone Ingredients: 1 bunch - fenugreek 2 to 3 - roasted papad 1 - onion 1 cup - curd Salt as per taste 1 tsp - red chillipowder 2 tsp - coriander powder Oil for cooking (less)