One of the most favored food articles in a non-vegetarian Indian Cuisine is mutton biriyani. Biriyani is a preparation that blends mughlai and south Indian food culture together. Ordinarily it is prepared with Basmati rice, meat, curd, onions, spices, and lemon, saffron, and coriander leaves. The prepared dish is one for parties and celebrative occasions.

There are two types of biriyanis in Indian Recipes. One is Kachchi biriyani that means raw biriyani and the other is Pakki biriyani which refers to well prepared biriyani. It goes without saying that the later is more favored and flavored item of the two. Kachchi biriyani is prepared with raw meat later marinated in curd and cooked with rice by sealing the pot with a layer of dough. The cooking is done on dum – the steaming over coal. But you have to calculate the time and degree of heat very carefully or else the end product may suffer from undercooking or overcooking.

Pakki biriyani, one of the favored India Recipes and is prepared using cooked meat and then cooking again putting the meat between arranged layers of rice in a dough sealed vessel. Sometimes the biriyani is pre-cooked and gravy is introduced later.

Since the south Indians and some others do not favor mutton biriyani, a vegetarian version called Pullao has been included in the South Indian Recipes by innovative cooks. The way of preparation is identical to biriyani but no non-vegetarian component is used here.