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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya

Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

The Recipe of Mutton Biryani

Mutton Biryani - Recipe


Rice                            400gm
Mutton                      400gm
Onions                      300 gm
Whole garam masala 10gm
Curd                         150 gm
Ginger garlic paste    50 gm
Red chilli powder     2 tsp
Coriander powder     2 tsp
Turmeric powder     1 tsp
Garam masala powder 1tsp

For layering

Ginger                        15 gm
Coriander leaves        25 gm
Green chillies             10gm
Mint leaves                25 gm
Onion                        50gm
Saffron                      1gm
Ghee                        1 tbsp
Cream                      50ml
Kewra water            1tsp

Trim most of the fat from the meat. Wash thoroughly with cold water.
Pick, wash and soak the rice for some water. Boil sufficient water add some of the garam masalas, salt and 1 tsp of ghee to it. Add the soaked rice in it and boil till it is 2/3rd done.
Make the juliennes of the ginger, chop the coriander leaves & mint leaves and slit the green chillies.Slice the onions and deep fry the half for layers

Heat ghee in a handi, add the whole garam masala and let it crackle. Add onions and sauté till golden brown in colour.Add the ginger garlic paste, red chilli powder, turmeric, coriander and salt. Fry til it starts leaving oil.Add the mutton, stir it and cook for 8- 10 minutes. Add the curd and cook till it is 3/4th done.Add some water if required. Sprinkle some garam masala and stir.

In a heavy bottom handi spread the rice top it with some of the partial cooked mutton. Sprinkle the coriander leaves, mint leaves, green chillies, Saffron, Brown Onions, ginger juliennes, kewra water, melted ghee and cream.Then spred the rice over the mutton. Repeat the process once again.

Seal it with the purdah (rolled dough).

Dishing technique
Ideally, Biryani should be served in the same handi in which it has been matured (dumpukht). But it can be portion in individual plates, garnished with fried onions and serve accompanied with raita.


BIPIN said…
Thanks for giving us a suitable Mutton biryani.
BIPIN said…

The spice and taste was delicious.
Samantha said…
The most brilliant Biryani I have ever had is at Dumpukht Restaurant at the ITC Hotel!

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