BIRIYANI’S
Chicken Biriyani:
Ingredients:
Basmati rice 500 gms.Chicken pieces 1kg. Garam masala powder 4 tsp. Milk ½ cup Whole garam masala 4 tbsp. Butter 50 gms. Sliced onions 1 cup Golden fried sliced onions ¾ cup Chopped garlic 4 tbsps.Rose Water 2 tbsps. Chopped ginger 4 tbsps.Oil 5 tbsps Red chili powder 3 tsps.Salt To taste Coriander powder 1 tbsp.Saffron ½ gm. Turmeric powder 2 tsps.Curd (yogurt) 2 cup Bay leaf 4 nos. Chopped tomato ¾ cup Direction:1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
Hyderbadi Biriyani:
Ingredients:
Mutton cut in to small pieces 1kg.Milk ½ cup. Garam masala powder 4 tsp.Whole garam masala 4 tbsp. Butter 50 gms. Sliced onions 1 cup.Golden fried sliced onions ¾ cup Garlic paste 4 tbsps. Rose Water 4 tbsps. Ginger paste 4 tbsps. Oil 5 tbsps Red chili powder 3 tsps. Salt To taste Coriander powder 1 tbsp. Saffron ½ gm. Turmeric powder 2 tsps. Curd (yogurt) beaten 1 cup Bay leaf 4 nos. Kewda water 2 tbsp Direction:1. Marinate mutton pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put mutton pieces in this for two hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 30 minutes. Add marinated mutton and cook till mutton is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of mutton and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes.
Mutton Biriyani:
Ingredients:
Basmati rice 500 gms. Mutton cut in to small pieces 1kg.Cashew nuts 1/2 cup Curd (yogurt) beaten 1cup. Butter 50 gms. Boiled egg 4 nos Golden fried sliced onions 1/2 cup Garlic paste 4 tbsp. Rose Water 4 tbsp. Ginger paste 4 tbsp. Oil 5 tbsp Red chili 6 nos.Salt To taste Sliced onions 1 cup Saffron ½ gm. Turmeric powder 2 tsp. Bay leaf 4 nos. Whole garam masala 2 tbspGaram masala powder 4 tsp.Lime juice 2 nos. Direction:1. Marinate mutton pieces with ginger garlic paste and beaten curd. Keep aside for 2 hours. 2. Wash and soak rice in water for about 30 minutes.3. Make a fine paste of red chili and cashew nuts.4. Heat oil in a thick bottomed pan. Fry red chili and cashew paste for 5 minutes . 5. Then add marinated mutton , 1tsp garam masala and salt to taste. Then keep frying untill oil separates from masala. 6. Again heat 1 tbsp oil and fry whole garam masala .Add rice and fry a little then add enough hot water and salt to taste. Cook till rice is done then remove and spread .Discard the whole masala. 7. Dissolve saffron in warm milk and keep aside. 8. Take a heavy bottomed pan lined with ghee .Spread bay leaves at the bottom. Spread a layer of rice and cover it with half of mutton .Sprinkling half of kothmir , garam masala and fried onions and one lime juice. 9.Cover with rice followed by a mutton layer and do the same as before .Finish with a rice layer. Sprinkling the saffron milk . 10. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes. Garnish with egg cut in to pieces. Serve hot.
Veg Biriyani:
Ingredients:
Rice (Basmati) 300 gms.Chopped ginger 1 tbsp. Chopped tomato 75 gms. Chopped green chili ½ tsp. Chopped green coriander 1 tbsp. Carrots 100 gms. Cauliflower 100 gms. French beans 100 gms. Green peas (shelled) 100 gms. Chopped onion ½ cupWhole garam masala 1 tbsp. Bay leaf 2 nos. Curd ½ cup Coriander powder 1 tbsp. Red chili powder 1 tbsp. Turmeric powder 1 tsp. Cumin seeds 1 tsp. Saffron ½ gm. Milk ¼ cup Butter 50 gms. Kerri essence (optional) a few drops Rose Water few dropsOil 2 tbsp. Mint leaves 2 tbsp. Salt To taste Direction:1. Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and ½ of the Whole Garam Masala until ¾ done. Drain excess water and keep aside. 2. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices. 3. Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk. 4. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and sauté until golden brown. Add chopped ginger and chopped green chilies.5. Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala. 6. Add boiled vegetables and mix well.7. Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , mint leaves, golden fried sliced onions and butter in between the layers and on top. Add few drops of kewra essence and rose water . Make sure that you end with the rice layer topped with saffron and spices.8. Cover and seal with aluminum foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.
Veg hyderbadi biriyani:
Ingredients:
Basmati rice 350 gms. Potatoes 200 gms. Carrots 200 gms. Cashewnuts 50 gms. Almonds 50 gms. Raisins 25 gms. Glazed Cherries 25 gms. Onions 100 gms. Green chilies 4 nos. Ginger 30 gms. Garlic 20 gms. Turmeric powder ½ tsp. Red chili powder 1 tsp. Curd 1 cup. Saffron 1 tsp. Milk 2 tbsp. Mint ( Pudina leaves ) 1/3 cup Coriander leaves 1/3 cup Rose water 4 tsp Ghee 120 gms. Salt To taste Direction:1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt. 2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.5.Soak the almonds in water, peel and keep aside.6.Beat the curd in a bowl and divide into two equal portions.7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.8.Heat ghee in a handi, add the remaining garam masala and sauté over medium heat until it begins to crackle.9.Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute.10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.12.Once the vegetables are done add the dry fruits and nuts.13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.15. Place a moist cloth on top, cover the lid tightly.16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.
Nawabi Biriyani:
Ingredients:
Basmati rice 325 gms. Mutton, cut in pieces ½ kg. Onions, sliced 3 nos. Ginger-garlic paste ½ tbsp. Garam masala 1 tsp. Red chilies 3 nos. Cinnamon 1" piece Curd, beaten ½ cup Green cardamom 3 nos. Pepper 5 nos. Cloves 5 nos. Shahjeera ½ tsp. Turmeric powder ½ tsp. Saffron, in 1/4 cup milk 1 pinch Coriander/Pudina, chopped As required Dry fruits As required Ghee As required Direction:1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.2.Now grind the fried onions and red chilies to a fine paste.3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.5.Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.7.Remove, spread out to cool and remove the whole spices.8.Now apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.11.Mix and serve hot garnished with chopped coriander.
Kathal Biriyani(jackfruit):
Ingredients:
Rice 300 gms. Green chilies 6 nos. Green cardamom powder 3 nos. cloves 3 nos. Lemon juice 1 tbsp. Ginger ½" piece Fried onions (golden) 3 gms. Coriander 1 bunch Saffron 2 tsps. Milk ½ tbsp. Salt to test For the kathal (jackfruit) Kathal cooking oil to deep fry the kathal 600 gms. Green cardamoms 3 nos. cloves 2 nos. cinnamon 2 sticks bay leaves 2 nos. cumin ½ tsp. Garlic paste 2½ tsps. ghee or clarified butter As required Ginger paste 2½ tsps. Yogurt ¼ cup Vegetable stock 2/3 cup Cream 2 tbsps. Red chili powder ½ tsp. Lemon juice 1 tbsp. Green cardamom powder ¾ tsp. Javitri (mace) powder ¼ tsp. Ittar 1 drop Salt As required Direction:1.Wash the rice and soak for 45 minutes. 2.Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and make a paste.3.Scrape, wash and cut the ginger into julienne's. 4.Wash, deseed and finely chop the green chilies, and similarly, clean, wash and chop the mint the coriander.5.Peel and cut the jackfruit into quarters, then core and cut the segments into 1½ chunks.6.Heat the oil in a kadhai, add the kathal and deep fry over medium heat until it cooks.7.Remove onto a sheet of absorbent paper to the excess fat and whisk the yogurt in a bowl.8.Heat the ghee in a handi, add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the cardamom begins to change colour, and add the garlic and ginger pastes.9.Bhunao or sauté` until the moisture evaporates, then remove the handi from the heat, stir in the yogurt, return the handi to the fire and bhunao again until the liquid evaporates.10.Then, add the stock, red chilies and salt, bring to a boil. 11.Reduce to low heat and simmer for 4-5 minutes.12.Remove from the fire and, strain through a fine muslin cloth, squeeze the gravy into a separate handi. 13.Now, add the kathal, simmer for 2-3 minutes, add the lemon juice, cream, mace, cardamom and ittar, and stir and adjust the seasoning.14.Pre-heat the oven to 350 º F, boil 6 ½ cups of water in a pan, add the cardamom, cloves, salt and rice, and bring to a boil.15.Add the rosewater and lemon juice, and continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside.16.Remove half the kathal and stock and return the handi to medium heat.17.Sprinkle in half the ginger julienne's, green chili, mint and coriander, and spread half the partially-cooked rice on top.18.Arrange the remaining kathal on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, and pour half the reserved stock over it.19.Spread two-thirds of the remaining rice, and sprinkle with the reserved stock and saffron.20.Spread the remaining rice, sprinkle the fried onions over it, cover with a lid and seal with atta (whole-wheat) dough.21.Cook unit the steam begins to seep out of the dough, then remove and keep aside.22.Put the sealed handi on dum in the pre-heated oven for 8-10 minutes, then break the seal and serve the biryani.
Mughlai Biriyani:
INGREDIENTS:
For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)
4 large onions sliced thin
2 tsps garlic paste
2 tsps ginger paste
1/2 cup almonds
6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
1" stick of cinnamon
5 cloves
3 pods cardamom
8 peppercorns
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 cup yoghurt
Juice of 1 lime
1 cup chicken/ beef stock
2 tbsps finely chopped coriander leaves
2 tbsps finely chopped mint leaves
Salt to taste
For the rice: 2 cups Basmati rice
Hot water
Salt to taste
PREPARATION:
· Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
· Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
· Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
· Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use.
· Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
· Add the 2 remaining onions and fry till they are translucent.
· Add the ginger-garlic-almond paste and fry for 2-3 minutes.
· Add all the spice powders - coriander, cumin and garam masala and mix well.
· Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
· Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
· Cover the pot and allow to cook till the meat is tender.
· Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
· Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
· Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
· While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt)and you're really in business!
Egg biriyani:
Ingredients:
1/2 cup ghee / oil8 large eggs (hard boiled)1 large onion (finely chopped)2 flakes garlic (curshed)2 bay leaves1-inch cinnamon stick1 brown Cardamom (badi elaichi)4 green cardamom pods (chhoti elaichi)1/2 tsp turmeric powder1/2 tsp chili powder or to taste2 cups Basmati (long grain) Rice21/2 cups warm waterSalt To Taste1 tsp garam masala powder1 tbsp chopped coriander leaves3-4 tomatoes (thickly sliced) to garnish
Preparation:
· Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
· Carefully prick the eggs with a fork and add to the pan.
· Stir in turmeric, chili powder and fry for about 5 minutes.
· Add pre-soaked rice and stir slowly and carefully for 2 minutes.
· Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
· Sprinkle garam masala powder over it.
· Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Dum Biriyani:
Ingredients: - 500 grams chicken, ½ cup curd(yoghurt), 1 cup basmati rice(long grain), 1 tablespoon milk, 3 cups water, 1 inch cinnamon, 2 bay leaves, 2 cloves, 2 green cardamoms, 2 black cardamoms, ½ teaspoon black pepper corns, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ tablespoon chopped garlic, 1 blade mace, 1 teaspoon grated nutmeg, ½ cup mix of tightly packed coriander and mint leaves, 4 tablespoons poppy seeds, 1 tomato, 1 onion, 1 teaspoon saffron dissolved in a tablespoon warm milk, 3 potatoes halved, boiled and deep fried, 2 large onions cut into roundels, 2 tablespoons ghee(clarified butter) and salt to taste.
HOW TO PREPARE: - Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken. Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.
Chicken-lamb Biriyani:
1 1/2 lb. meat (lamb, chicken), cut into small pieces3 cups rice1 cup curd (yogurt)Salt to taste6 green chillies, minced1 tsp. fresh garlic paste1 tsp. fresh ginger paste2 tsp. chopped mint leaves2 tsp. chopped coriander leaves2 tomatoes, chopped1 tsp. fresh dhania (coriander powder)1 tsp. fresh cumin powder1 tsp. red chilli powder1 tsp. clove powder1 tsp. cinammon powder1 tsp. chopped cashewnuts1 stick cinammon, broken into bits2 cloves2 cardamoms2 medium sized onions, sliced finely2 Tbls. ghee (clarified butter)A pinch of saffron (orange coloring)1-2 tsp. milk1 cup deep fried onion slices for garnish1/2 cup chopped mint and coriander leaves for garnish (Optional)
Combine together ingredients 3 to 15 and mix well.Add the meat to it and let it marinate for about 2 hrs.Heat the ghee in a pan and add the cashewnuts,cinnamon, cardamom and cloves. Fry for 15 seconds and add the sliced onion.When the onions turn transparent, add the marinated meat and without adding any water, cook the meat on medium heat till the meat is completely done.The masala will reduce and lose all moistureSet aside.Wash the rice and steam cook it such that individual grains can be separated.Dissolve the saffron in the milk.Take about one cup of cooked rice and add the saffron to it.Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel.Pour the meat on top and spread evenly.Cover the dish with foil and bake for about 20 minutes at 300 deg F.Remove and serve hot, garnished with chopped herbs and fried onions.
Mild Vegetable Biriyani:
Mild Vegetable Biriyani
Ingredients
4 glasses (250 ml each) Basmathi rice washed one to two times in cold water2 tea spoons Ginger & Garlic paste10-12 small Green Chillies6-8 Cloves4 Elaichis (Cardamoms)A pinch of Turmeric powderSmall piece of Cinnamon1 Big Onion (cut into long thin slices)1 Carrot (cut into small cubes)1 Potato (cut into medium size cubes)1 Tomato (cut into small pieces)1/4 cup BeansA bunch of Mint leaves (optional)4 table spoons cooking OilSalt
Method:
1. Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation (and well cleaned ofcourse) and heat.
2. Add chillies, cardamom, cloves and cinnamon first. Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden brown. Now add all the vegetables (carrot, potato and beans) and keep frying for about 2 to 3 minutes.
3. Add 2 spoons of ginger and garlic paste and add the prewashed rice. Mix all the ingredients for about 1 minute.
4. Add 4 1/2 glasses (250 ml each) of water to this mixture and add salt to your taste (generally 3 to 4 tea spoons). If you wish to add mint leaves, you may add them now. Let this simmer on the stove for about 20 minutes with the lid closed (but without the weight). Check preparation every five minutes or so that the water does not dry up. One the water is completely absorbed and the rice is well cooked, the BIRIYANI is ready. Easy - isn't it? Enjoy!
Caulflower Biriyani with Sweet Carrot Relish: Recipe
Ingredients - Serves 4
· 3 Tbsp sunflower oil
· 6 cardamom pods, crushed
· 1 tsp cumin seeds, lightly crushed
· 1 tsp coriander seeds, lightly crushed
· 1 small cinnamon stick, broken
· 1 medium onion, peeled and chopped
· 1 1/2 tsp ground turmeric
· 1 bay leaf
· 175g (6 oz) basmati rice, rinsed
· 50g (2oz) red lentils, rinsed
· 600ml (1 pint) vegetable stock
· 1 small cauliflower, cut into small florets or pieces
· Salt and freshly ground black pepper
· 1 large carrot, peeled and coarsely grated
· 2 tsp caster sugar
· 50g (2 oz) sultanas
· 1 tsp black onion seeds (optional)
· 4 Tbsp freshly chopped coriander
Method - to make the cauliflower biriyani
1.Heat 1 tablespoon of oil in a large saucepan and stir-fry the cardamom, cumin and coriander seeds and cinnamon for 1 minute until lightly fragrant. Then add the onion and fry, stirring, for about 5 minutes until softened, but not browned.
2.Add the turmeric, bay leaf, rice and lentils and cook for a further minute, stirring all the while, to coat the rice in the spice mixture. Pour over the stock and bring to the boil. Add the cauliflower, cover and simmer gently for 15 minutes, stirring occasionally, until the rice is tender.
3.Remove from the heat and stand covered for 10 minutes to allow the stock to be absorbed by the rice. Discard the bay leaf, cinnamon stick and cardamom pods. Season to taste.
4.Meanwhile, make the carrot relish. Heat the remaining oil until hot and stir-fry the grated carrot for 2 minutes until just wilting. Add the sugar and sultanas and stir-fry for a further 2 to 3 minutes, until lightly golden. Stir in the onion seeds if you're using them.
5.To serve, pile the cauliflower rice on to warm serving plates and top with some carrot relish. Sprinkle with fresh coriander and serve immediately.
Prawn Biriyani Recipe:
Ingredients
Rice (Basmati) - 300 gms. prawns (shelled) - 600 gms.Bay leaf - 2 nos.Sliced onion - ¼ cup Coriander leaves - 1 tbsp. Fresh grated coconut - 1 tbsp. Coconut milk - 50 mls. Lemon juice - 1 tsp. Turmeric powder - ½ tsp. Green chilli - 2 nos. Whole garam masala - 1 tsp. Ghee/Oil - 2 tbsps. Salt as per taste
Preparation
1. Pick, wash and soak rice for about 20 minutes. Drain and keep aside. 2. Shell, Devein and wash the prawns. 3. Heat Ghee or oil in a thick-bottomed pan. Add bay leaves and Whole Garam Masala Let it crackle. Add sliced onion, sauté till the onion turns pink.4. Add water, turmeric powder, lemon juice and green chillies slit into two. Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt. Stir lightly. 5. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and
Ramzan biriyani recipe:
Marinate overnight in the fridge around 300g of chopped meat (lamb, goat or perhaps even chicken), in yogurt, corn oil, salt and some spices (paprika, ground cumin, ground coriander, turmeric, garam masala). Do not exaggerate with the quantities of the spices because a delicate flavour is required for this dish.Fry 1 finely chopped onion in vegetable oil or ghee. Fry it for around 15 minutes or so until it becomes very soft, and then add some finely chopped garlic and fresh grated ginger. Fry for another few minutes before adding the marinated meat and some concentrated tomato paste. Cook until half cooked, adjusting as necessary for salt.In the meantime prepare and then set aside the following ingredients which are also required for the recipe:• 1 sliced onion, fried in ghee until soft and caramelised• Sliced almonds and chopped pistachios, and optionally also pine nuts and sultanas• Finely chopped fresh coriander and mintPrepare the layers in an oven dish. The bottom layer is the meat, together with any juices. Above the meat you can optionally put some fresh sliced tomatoes. Add the coriander and mint, and then the nuts. Finally add the fried onions. The top layer will be half-cooked rice. It is best to prepare the other layers before adding the rice and then cook the rice at the end.Wash around 300g of basmati rice in several changes of cold water and then set aside. Measure out roughly double the volume of water, mixed with roughly 20% fresh whole milk. Bring the liquid up to the boil whilst heating some ghee in a saucepan and adding the following spices:• 2 green cardamoms• 1 black cardamom• 1-2 cloves• 1 inch of cinnamon stick• ¼ tsp of fennel seed• 1 bay leafFry gently for a few minutes and then add the rice with some salt (around 2 tsp). Stir carefully to coat all of the rice in the ghee and spices and then add the boiling liquid. Cover the saucepan and cook on low for around 4-5 minutes, or until half cooked. After 4-5 minutes add the partially cooked rice together with any liquid to the oven dish as the final layer. Cover the oven dish tightly and bake in a preheated oven for around 15-20 minutes at 200°C.A good dish to accompany the biryani would be a nice cucumber or tomato raita.
Malabar chicken biriyani
Ingredients :-
Basmati Rice - 1 kgChicken cut into big pieces - 1 kgThinly Sliced Onion- 500 gmSliced Tomato - 250 gmGhee - as neededBroken cashew nuts - 1/4 cupRaisins - 1/4 cupCurd - 1 cupLime - 1 bigChopped Coriander leaves - 1 bunchChopped Mint leaves - 1 small bunchCurry leaves-2 sprigsBiriyani Masala Powder - 3 tsp
Rose water - 2 tbsp(optional)Saffron - 1 gm(optional)Boiled eggs - 2Salt - as reqd
For Marinating Chicken
Turmeric Powder - 1/2 tspChilly Powder - 1 tspSalt - as needed
For Grinding
Green Chillies - 100 gmGarlic - 50 gmGinger - 50 gmPoppy seeds soaked in water for 5- 10 mts - 2 tsp
Grind them together to a coarse paste.Keep them aside
Method:-
Mix together the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably in refrigerator.
Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice - 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.
Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while.Shynee says this can enhance the taste and also make the chicken pieces more firm.
Now heat another vessel and heat ghee/oil(preferrably ghee for more taste,or you can combine ghee and oil together) ,add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook.
When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.
Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts(150 degree celsius).Mix thoroughly and serve hot with whole boiled eggs (in the middle),Onion Raita ,Pickle and Pappad.
Kerala chicken biriyani:
Whole Chicken Legs - 4lbsOnion - 3 nos.Green chillies - 5nosGinger - 2 inch pieceGarlic - 5 clovesTurmeric Powder - ½ tspSalt To tasteWater - 10 cupsButter - ¼ cupOil - ¼ cupIngredients for Masala:Onion - 5 nosGinger - inch pieceGarlic - 4 clovesTomato(skinned and chopped) - 5 nosGreen chilli - 5 nosChilli Powder - 11/2 tsp Coriander Powder - 1 ½ tspJeera Powder - ½ tspTurmeric Powder - ½ tspGaram Masala - ½ tspCloves To tasteCinnamon - 1 inch stickSalt To tasteOil - ¼ cupIngredients for rice and garnish:Rice - 5 cupsSaffron - 1 pinchOnion(sliced thinly) - 3 nosRaisins - 1 handfullCashew nut - 20 nos(optional)Butter - 1/4cupProcedure:Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.For garnish, fry the onion, raisins, and cashews, separately in butter and keep.Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.Even though it is an elaborate process I can guarantee that it is going to be a wonderful dish !![An accompanying dish is “raita”, which can be made very easily by adding sliced tomatoes and onion into yogurt, with adequate amount of salt added.]
Kozhikodan biriyani:
2 Chickens, (skinned and cut into small pieces) 1 3\4 kg. Basmati Rice spices: cinnammon pieces,cardamom,black cumin,black pepper,bay leaves,cloves,nutmeg etc--1 or 2 pieces masala for chicken 500 g. Yogurt 1 tbsp. Red Chili Powder Salt To Taste 1/2 tsp. Turmeric 2 tsp. Coriander Powder 1 tbsp. Garam Masala 2 tsp ground spices Lemon Juice (of 1 lemon) 4 medium Onions (thinly sliced) 3 tbs. Garlic (crushed) 2 tsp. Ginger (crushed) 10-12 Green Chilies 1 cup fresh Coriander Leaves 1\2 cup fresh Mint Leaves 1\2 cup Oil 4-6 Green Chilies 2 tbs. Coriander Leaves,2 tbs curry leaves (finely chopped) Few strands of Saffron, (soaked in two tbsp. of warm water) cashew nuts ,raisins -a handful directions 1.In the water used for boiling rice,put cinnammon sticks and salt.when it come to a boil,add rice.when half cooked,drain and keep aside.drain a ll the water away. 2.fry cashews,raisins and half of onions sliced in ghee/dalda.keep this aside.fry the rest of the onions,and keep aside separately. 3.In a big vessel,place 1/2 cup oil.then put the fried onions,chicken,ginger,garlic,chillies,all chopped leaves,lemon juice,yogurt,salt and ground spices.mix thoruoghly.put the half cooked rice on top.next add the cashews.raisins etc.layer this way until everything is used up. 4.pour the saffron milk on top. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender. 5.mix thorughly and serve hot.
Fish biriyani:
Ingredients
Ghee
1 Tablespoon
Cardamon
2
Cinnamon
2
Cloves
2
Pepper
2
Onion (sliced)
1/4 Cup
Basmati rice
1 1/2 Cups
Boiled water
3 Cups
Salt
1 Teaspoon
King fish or nei meen
1/4 Kilogram
Chilly powder
1/2 Tablespoon
Turmeric powder
1/4 Teaspoon
Salt
1/2 Teaspoon
Oil
1/2 Cup
Onion (sliced)
1 1/2
Ginger garlic green
3 Teaspoons
Green chilies
4
Chopped tomato
1/2
Spice masala powder
1/2 Teaspoon
Curd
1/2 Tablespoon
Thick coconut milk
1/4 Cup
Chopped coriander leaves
1/2 Cup
Ghee
1 Tablespoon
Method
Rice preparation heat ghee in pressure cooker pan
Sputter cardamon, cinnamon, cloves and pepper
Add onion, saute to golden brown
Add rice and salt stir well
Pour water, continue cooking
When water bubbles squeeze lemon juice over it
Cover it with lid, put whistle cook for 7 minutes in medium flame
Fish masala preparation
Mix chilly powder, salt and turmeric powder well
Marninate fish in this for 1 hour
Fry marinated fish in a kadai of oil
Heat the same oil used to fry the fish in a pan
Fry onion to light brown
Then add ginger, garlic paste
Stir fry till raw smell goes off
Add green chillies and tomatoes, stir till raw smell goes off
Add spice masala powder, coconut milk, curd to it
Add coriander leaves stir fry for 5 minutes in medium flame
Add fried fish and cook till gravy bubbles
Fish biriyani preparation
Take a deep bottom vessel and layer rice and fish masala
Add 2 tablespoon of ghee and cover with lid
Keep it on indirect flame for 10 minutes
Garnish with fried fish, cashews and raisins
Indirect flame is produced by heating dosa tava at high flame
And placing the vessel containing fish biryani stuff over hot tava
After placing vessel reduce the flame
Fish briyani is ready to serve
Jhinga biriyani:
INGREDIENTS:
500 gms Basmati rice
500 gms large prawns shelled and deveined
To marinate prawns: 1 cup yogurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tbsps garlic paste
1 tbsp ginger paste
Salt to taste
To fry: 4 large onions sliced thinly (divided into 3 equal portions)
3 large tomatoes chopped finely
For dry masala/ spice mix: 4 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp saunf/ aniseed/ fennel seeds
1 tbsp khus khus/ poppy seeds
2" piece of cinnamon
5 cloves
5 pods green cardamom
10-12 black peppercorns
2 dry red chillies
For wet masala: 2 green chillies
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
To garnish: 1 tbsp saffron strands
3 tbsps warm milk
3-4 tbsps fresh chopped coriander
4-5 tbsps cooking oil
PREPARATION:
· Wash the rice. Soak it in warm water for 30 minutes.
· Cook the rice till amost done. Drain remaining water (if any) and keep aside.
· Marinate the prawns in the ingredients mentioned under "To marinate prawns".
· Heat a griddle or flat pan on a medium flame and gently roast all ingredients mentioned under "For dry masala/ spice mix" till they start to become slightly darker and give off a faint aroma.
· Peel the cardamom pods and remove seeds. Throw skins away. Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder.
· Grind the ingredients mentioned under "For wet masala", to a smooth paste in a food processor.
· Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
· In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
· Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
· Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
· Soak the saffron strands in 2-3 tbsps of warm milk.
· Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice - prawn - rice. End with a layer of rice.
· Pour the saffron infused milk all over the top of the last layer of rice.
· Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
· Bake in a hot oven for 30 minutes.
· Serve hot with a raita and green salad of your choice.
Kofta biriyani:
KOFTA BIRYANIFragrant long-grained rice interleced with a spinach gravy and chick pea koftas.Preparation Time : 20 mins.Cooking Time : 60 mins.Serves 4 to 6.
For the koftas
3/4 cup soaked chick peas (Kabuli chana)
1 onion
1 green chilli
2 tablespoons chopped coriander
3 cloves garlic
juice of 1/2 lemon
salt to taste
oil for cooking
For the gravy
1 onion, finely chopped
2 tomatoes, pureed
1 teaspoon grated ginger
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
3/4 teaspoon garam masala
2 cups chopped spinach (palak)
1/3 cup cream
2 tablespoons oil
salt to taste
For the rice
1 cup long grained rice
2 cloves
2 bay leaves
salt to taste
Other ingredients
1/2 cup mint leaves, chopped
1/3 cup milk
1 tablespoon butter
1/4 teaspoon cardamom powder
a few strands of saffron
For the koftas
1.
Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2.
Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.
For the gravy
1.
Heat the oil in a pan and saute the onion till translucent.
2.
Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3.
Add the garam masala and spinach and saute for a further 2 minutes.
4.
Add the cream and salt and mix well. Keep aside.
For the rice
1.
Clean and wash the rice.
2.
In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3.
Bring to a boil and simmer till the rice is almost cooked. Keep aside.
How to proceed
1.
In a greased bowl, spread the half the rice to form one even layer.
2.
Arrange all the koftas over the rice.
3.
Spoon the gravy on top and sprinkle the mint leaves.
4.
Spread another layer of rice.
5.
In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6.
Pour over the layered biryani.
7.
Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8.
Serve hot.
Tips
The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.
DINDUKKAL BIRYANI Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu [ I don't know the English name]. Then add onions and saute till brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top. Then add water twice the amount of rice , add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
AAMBUR BIRYANI BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different. Method: Take 1 1/2 litres of water in a heavy pan. Add half the spices [clove,cardamom etc.] and boil the water. Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside. Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins. Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown. Then add muttons and cook till oil floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
MURG AMBARI BIRYANI SERVES: FOUR 400 GM BONELESS CHICKEN, CUBED 125 GM GHEE 5 GM GARAM MASALA POWDER 60 GM GINGER GARLIC PASTE 150 GM CURD 3 GM WHITE PEPPER POWDER SALT TO TASTE 10 GM GINGER, JULIENNED 8 GREEN CHILLIES, SLIT LENGTHWISE 15 GM BROWNED ONIONS 400 GM BASMATI RICE, WASHED AND SOAKED FOR 20 MINUTES 1 GM CARDAMOM - MACE POWDER 70 ML CREAM 1 TBSP MINT LEAVES, CHOPPED ATTA DOUGH FOR SEALING THE LID 2 EGGS, HARD-BOILED, SHELLED AND SLICED METHOD: HEAT GHEE IN A PAN AND SEASON WITH THE WHOLE GARAM MASALA, ADD GINGER-GARLIC PASTE AND SAUTE FOR A MINUTE. ADD THE CHICKEN AND SAUTE FOR THREE MINUTES. ADD CURD, PEPPER POWDER, SALT, GINGER JULIENNES, GREEN CHILLIES AND BROWN ONIONS. FRY WELL AND COOK TILL THE CHICKEN IS COOKED.] BRING PLENTY OF WATER TO A BOIL WITH SALT. ADD RICE AND COOK TILL THREE-FOURTHS DONE. DRAIN OUT THE WATER. PUT THE PAN WITH CHICKEN ON LOW HEAT. SPRINKLE CARDAMON-MACE POWDER, CREAM AND MINT LEAVES OVER. ARRANGE THE EGG SLICES OVER IT. COVER WITH A LAYER OF RICE. SPRINKLE SAFFRON MILK. COVER THE RICE WITH MOIST CLOTH OR BUTTER PAPER AND SEAL THE LID WITH ATTA DOUGH. PUT THE SEALED PAN ON DUM IN A PRE-HEATED OVEN OR ON A HOT PLATE WITH LIVE CHARCOAL ON TOP FOR 10 TO 15 MINUTES. SERVE HOT.
Mint chicken Biriyani:
Introduction
Tip: Freeze chicken bones to use in soups or stocks.
Ingredients
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4 cups Basmati Rice
½ Lemon
6 Green Chilli
200 gms Ghee
1 chopped Onion
300 gms Chicken
3 tsp Chilli powder
2 chopped Tomato
2 tsp Garam Masala
4 cups Coconut milk
100 gms Cashewnuts
200 gms Ginger-Garlic paste
Mint leaves & Coriander leaves
10 gms each of Cinnamon, Cloves, Cardamom
Directions
1. Add ghee to a pan and fry the chopped onions and tomatoes.
2. Grind cashewnuts, cloves, cinamon, cardamom , green chillies, mint and coriander leaves.
3. Add the mixture to the ghee.
4. Add ginger & garlic paste, garam masala and chilli powder to it.
5. Now add chicken to it.
6. Add coconut milk to the mixture and add salt to taste.
7. Bring the mixture to a boil and add the rice.
8. Add the lemon juice to it and then let the rice to be cooked.
Musroom Biriyani:
Ingredients:
Basmati Rice-4 cupsMushroom- 1 to 2 lbs (16-32 oz)Oil & ghee (melted butter)-3/4 cupLemon-1Chopped Ginger -3 tspGarlic - 7 clovesGreen chillies -4Onion -2 (cut in lengthwise)Soy Sauce-2 tsp (soya sauce in India)Tomatoes -3Chilly powder- 1 &1/2 tspCoriander powder-3 tspCinnamon-3Cardamom-3Cloves-3Salt to tasteCilantro (coriander leaves), mint leaves (pudhina) for garnishing
Method:
1. Soak rice for 1 hour.
2. Wash and cut Mushrooms into big pieces.
3. Cut onions, chillies, tomatoes.
4. Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
5. In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.
Keema Ki Biryani (Royal mince biryani) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed, soaked in water for 1 hour, drained500 g (1.1 lb) Lamb, minced1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable' oil1/2 cup (60 g) 2 oz Onions, thinly sliced3 tsp (6 g) Red chilli powder2 tbsp (9 g) Coriander (dhaniya) powder2 tsp (12 g) Garlic (lasan) paste2 tsp (12 g) Ginger (adrak) paste1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)2 tsp (4 g) Garam masala
Mix together:
20/16 g Almonds (badaam), blanched, peeled, sliced60/32 g Raisins (kishmish), cut into half3 tbsp (45 g) 1 1/2 oz Wholemiik fudge (khoya)4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice2 1/4 cups (450 ml) 16 fl oz Milk
method
1. Boil the rice with salt in plenty of water till cooked. Drain the excess water and keep aside.2. Heat the ghee / oil in a wok (kadliai); add onions and saute until golden brown. Add the lamb, red chilli powder, coriander powder, garlic and ginger pastes, yoghurt, and salt. Cook until the lamb is well browned, adding 2 tbsp water as and when required to avoid it from sticking to the bottom of the pan. When the lamb is tender and no liquid remains add the garam masala; mix well.3. In a greased, heavy-bottomed pan (not too large), spread a layer of rice evenly and sprinkle half the milk over it. Spread half of the lamb mixture evenly over the rice. Then cover with another layer of rice. Spread the almonds-raisins, wholemilk fudge, lemon juice mixture over this, and then spread the remaining lamb mixture. Cover with rice once again. Sprinkle with the rest of the milk.4. Cover the dish with an aluminium foil and a lid thereafter. Put the pan on very low heat and cook on dum for half an hour.
dumpokht biryani
1 kg mutton1/2 kg long grain rice1/4 kg onions, ground2 tsp ground ginger1 tsp ground skin of raw papaya (i just used a small chunk,skin and flesh)grind together-1 tsp peppercorns1/2 tsp cumin6 cloves2 black cardamom-seeds only4 cups yogurt, whisked1/3 cup ghee and 1/3 cup oil mixed togetherlarge pinch of saffron1/2 cup milksalt to tasterub a mixture of the ground onion,ginger,papaya paste,some saffron and a little salt into the meat and set aside for a few hours.mix the ground spices and a little more saffron into half the yogurt and mix into the marinated meat.put this meat mixture into a heavy based pan. heat the ghee/oil mixture and pour 3/4 of it over the meat.wash the rice,mix with the remaining yogurt, some salt, a 'glass' of water and spread over the meat ,now she gives no timings at all for the cooking part- just instructs you to seal the pot tightly, cook first on high,then low and when almost done,to tip in the remaining ghee/oil and the milk.so i mucked about a bit with the recipe. i used a bit over 1 kg of mutton for the 1/2 kg rice.used some large shallots instead of red onionscloser to 1 tbsp of peppercorns.1 generous tsp cuminresisted the urge to grind in dalchini- figured more saffron would be sweet.used a smaller cup measure for the yogurt *used only one cup (not a glass) of water with the rice.added ground saffron to the milkcooked on the stove top on high heat for as long as it took to hear bubbling noises (about five minutes) then into the oven at 250f/120c for 40 mins, at which point i checked and the rice wasn't quite done. another 10 mins and the remaining ghee and milk were poured on.out of the oven 10 mins later ,topped with a few browned shallot slices, sprinkled with a little rose water and dished up.so easy and so good! the spices are gently warming and just perfect for this weather. surprisingly easy on the stomach too. with some fine tuning, this one's going to be my standard recipe for a good bit, methinks!* so including the reduced water with the rice, about 3/4 cup less liquid overall.
Handi Biriyani:
1 1/2 cup
300 gram
Long grain rice
2
Potatoes quartered boiled
2
Capsicums cut into strips
2
Onions chopped into strips
2
Onions quartered
2
Tomatoes chopped
1 cup
200 gram
Slices mixed vegetables - (frenchbeans, carrots, cauliflower, etc.)
1 teaspoon
Ginger grated
1 teaspoon
Garlic grated
1 cup
236 ml
Curd
2
Bay leaves
2
Cloves
1 x
Cinnamon stick
2
Cardamoms
4 x
Black peppers - (4 to 5)
1 teaspoon
Red chilli powder
1 teaspoon
Garam masala
Salt to taste
1/4 teaspoon
Turmeric powder
2 x
Asafoetida - (2 to 3)
1 tablespoon
15 ml
Lemon juice
1 tablespoon
15 ml
Coriander chopped
10
Cashews - (10 to 15)
10
Almonds sliced to flakes - (optional) (10 to
12
)
4 tablespoons
60 ml
Ghee - (4 to 5)
Recipe Instructions
Wash and soak rice in salted water for 30 minutes.
Heat ghee in a heavy saucepan.
Fry onionstrips till crisp, brown, drain, keep aside.
Fry cashews till light brown, drain, keep aside.
Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
When it comes to boil, drain and add rice.
Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
Drain in a large colander, spread in a big plate, cool.
Grind quartered onions, ginger, garlic to a paste.
In hot ghee, add paste stirfry for 2-3 minutes.
Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat
separates.
Beat curd, add, stir till the boil resumes, cook 2-3 minutes.
Add potatoes, stir, keep aside.
To fill handi:
Grease an oven proof handi well on the inside.
Place in half of rice, spread at the bottom.
Top with half vegetables layer, spread over rice.
Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
Sprinkle half over vegetable layer.
Sprinkle half lemon juice all over.
Repeat rice to lemon juice layer by layer.
Either cover with fitting lid, seal edges with chapati dough, or
Seal top with a tightly packed foil sheet.
Make a small slit for excess steam to escape.
Bake in a preheated oven at 130oC for 15-20 minutes.
Break seal at the table to get the most out of the aroma.
Notes:
A handi is a round potlike vessel, with a neck narrower than the base. It
may be made of metal or in earthenware. It must be heatproof though. If
not available use a deep heavy saucepan.
For a stronger flavoured biryani, mix in some powdered mace, nutmeg into
rice before transferring to handi.
Prepare handi few hours ahead, and bake just before serving, to organise
your time better.
Making time: 1 hour
Makes: 8 servings
Shelflife: Best fresh and piping hot
Turkey and Cranberry Biryani
Preparation time: 20-25 minutesCooking time: 15-20 minutesServes 4Ingredients:
· 4 inch piece cucumber, diced
· Small handful fresh coriander
· 6 tbsp natural yoghurt
· 350g/12oz basmati rice
· 1 tsp salt
· 2 tbsp vegetable oil
· 1 large onion, finely chopped
· 1 fat red chilli, deseeded and finely chopped
· 2 tsp each minced garlic and ginger
· 1 tsp each ground coriander and turmeric
· 2 tsp ground cumin
· 3 carrots, cut into small chunks
· 225g/8oz cooked turkey
· 300ml/1/2pint chicken stock
· 3 tbsp Ocean Spray Original Cranberry Sauce
· 1 tsp garam masala
· juice of 1 lemon
· 175g/6oz French beans, trimmed
Method:
1. Mix together the cucumber, coriander and natural yogurt and season to taste with salt and freshly ground black pepper.
2. Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice into a medium saucepan and pour over 600ml/1 pint cold water and add the salt. Bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed. (Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
3. Meanwhile, heat the oil in a large frying pan and fry the onion, chilli, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. Add the turkey, pour over the stock and simmer for 5-6 minutes. Stir in the Ocean Spray Original Cranberry Sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. Fluff up the rice with a fork and stir into the vegetable mixture. Serve with the coriander raita and poppadums.
Soya Biriyani:
Ingredients* Basmati Rice - 2 cups * Cardamom(Elakka) - 2 nos * Cloves(Grambu) - 4 nos * Cinnamon(Karugapatta) - 1 inch * Ghee or oil - 2 tbsp * Soya chunks - 100 gm * Onion(big) - 1 no * Tomato - 1 no * Salt - As reqd * Cashewnuts - 1 tsp * Raisins(Onakka munthiri) - 1 tsp For Masala: * Ginger - 1.5 “ piece * Garlic pods – 6 nos * Coriander leaves - 1 cup * Mint(Pudina) leaves - 1 cup * Chilly powder - 1 tsp * Green chillies - 2 nos * Garam Masala - 1 tsp * Grated Coconut - 2 tbsp * Onion - 1 no Directions1)Heat ghee in a pan. 2)Fry cashews and raisins and keep aside. 3)In the same ghee, splutter cloves, cinnamon and cardamom. 4)Add washed rice and fry. 5)Add 4 cups water and salt. Keep closed and cook on low flame. 6)Grind masala ingredients into a smooth paste. 7)Heat some oil/ghee in another pan and saute chopped onions. 8)Add ground masala and cook till raw flavour leaves. 9)Add diced tomato, salt and saute. 10)Add soya and fry. 11)Add water(1/4 cup at a time to avoid soya becoming soggy) and boil till soya chunks are cooked. Let it be a thick gravy. 12)Make layers of the soya mix and rice and keep on very low flame for 6-7 minutes. 13)Garnish with fried cashews and raisins. :- This pulao smells and tastes better after 5-6 hours.
Kamrupi Biriyani:
Kamrupi Biriyani rice 3 cups (for 6) long grain, non-stick green peas (for 6) 100-200 grams yellow turmeric powder 1/2 t. green cardamon 6-8 whole cashews 20 black cardamon 4 garlic 2 whole flower whole cloves 10-15 ginger 4 inch piece chicken 4 breasts green coriander 1 bunch oil vegetable cooking only one onion (big eggplant 5 small broccoli 1 small head potato 4 parboiled onion 1 large, sliced lengthwise oil vegetable cooking only 1. Cook the rice in two portions: (a) 3/4 as plain white rice; -add a little oil (1-2 t. oil) -add the green (4) and black (2) cardanoms (smash green and black cardanoms) -add whole cashews (make two pieces each) -add water as appropriate, then flame on -take the cooked rice off to a plate (b) 1/4 as yellow rice; -add a little oil (1 t. oil) -add 4 whole cloves -add water as appropriate -add the 1/4 t. yellow turmeric -take the cooked rice off to a plate After the rice is done, mix the two types (a) & (b) together and divide into two portions (1/4 and 3/4). Put aside. 2. Preparation of ingredients: (c) take the bunch of green coriander; -cut into half lengthwise -one half from root cut into one inch pieces (c)1 -other half cut into one and a half pieces (c)2 -do not mix (c)1 and (c)2 (d) take the ginger; -use a mortar and pestal to mash (e) take the garlic; -use a mortar and pestal to mash (f) smash green (4) and black (2) cardamom together Do not mix (d) and (e), and do not mix (f) with (d) (e) (g) cut the onion into long size 3. Preparation of Peas: (h) fry 100-200 grams peas in little oil -no ingredients needed 4. Preparation of Vegetable: (j) eggplant and small head broccoli; -cut lengthwise bite size (will be show how) -cut eggplant into bite size (will be show) (k) choose medium size potato; -wash and cut into bite size (lengthwise), boil and peal the skin (or peal before boil) Put oil in a frying pan (little more), warm up the oil, put onion, put five whole cloves, put half (c)1, put 1/4 of (d) 1/2 of (e) 1/2 of (f) fry for a while, (will be shown). Now put (j) stir and cover until done. Take (j) off from the frying pan and fry (k) in the same oil. If oil is not enough, put a little as needed. After (k) is fried and done add (j) and stir carefully. Cover for a minute or so in a low flame. Then the fry is ready to serve. 5. Preparation of Kamrupi Biriani: (l) choose skin chicken; -burn the skin (light) over flame (important) -now cut the chicken into 2 inch pieces -take half of (d) half of (e) and half of (f) to coat (or mix) the chicken -put oil in a frying pan (large) and warm up -put 1/4 onion and half of (c)1 on oil and fry until reddish-yellow -put coated chicken, put five whole cloves, fry accordingly (need to cover to cook well) at relatively low flame (important) add salt accordingly before covering -chicken is about to done, just before 2-3 minutes or so, add 1/4 of (d), half of (c)2, and fried peas -low flame and put 3/4 rice on chicken and mix -cover for a while (this is Kamrupi biriani, ready to serve)
Thai-Style Chicken Biriyani
(Kao Mok Gai)
SERVES 4 – 6
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well. This recipe is an adaptation of one in Nancie McDermott's seminal cookbook Real Thai (Chronicle Books, 1992).
1 1⁄2 tbsp. ground coriander2 tsp. ground cumin1 tsp. ground turmeric1⁄2 tsp. freshly ground white pepper6 shallots, roughly chopped5 cloves garlic1 5" piece fresh peeled ginger, roughly choppedSalt6 skinless chicken thighs, halved crosswise through the bone6 skinless chicken drumsticks2 tbsp. peanut oil2 1⁄2 cups jasmine rice2 kirby cucumbers, trimmed and thinly slicedThai-style chile sauce, such as Sriracha
1. In a blender, combine coriander, cumin, turmeric, pepper, shallots, garlic, ginger, 1 tsp. salt, and 1⁄3 cup water; purée to a paste. Toss chicken and spice paste together in a large bowl to coat. Cover with plastic wrap and set aside at room temperature to let marinate for 1 hour.
2. Heat oil in a large wide pot over medium-high heat. Add chicken and all the spice paste and cook, stirring occasionally, until paste is deeply caramelized and chicken is just beginning to brown, 12–14 minutes.
3. Add rice and cook, stirring occasionally, for 1–2 minutes. Add salt to taste and 2 1⁄4 cups water; bring to a boil while stirring occasionally. Cover pot, reduce heat to medium-low, and simmer until rice is just tender and chicken is cooked through, about 30 minutes. Remove pot from heat and let sit undisturbed for 15 minutes. Uncover and, using a fork, gently toss together the chicken and rice. Serve immediately with cucumbers and chile sauce on the side.
Kashmiri Mutton Biriyani:
KASHMIRI MUTTON BIRYANIIngredients:1/2 kg mutton cubed1/2 kg cooked rice1/2 cup curd2 bay leaf2 black cardamoms2 green cardamoms2 cinnamon sticks4 cloves2 tsps shahjeera1 tbsp cashewnuts2 tsps coriander powder2 tsps chilli powder2 tsps garam masala powder1 tsp turmeric powder1/4 nutmeg, ground1/2 tsp saffron mixed with 1 tbsp milk4 tbsps pure gheeSalt to taste1 cup chopped mint and coriander leavesMethod:Mix meat with curd,chilli powder,turmeric powder and salt and allow to marinate for one hour.Cook basmati rice in more than enough water with little salt,till just half done.Drain and keep aside.Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahjeera, coriander powder,ground nutmeg and garam masala.Add marinated meat stir and fry well till browned and the curd is absorbed.Add enough water to cook meat,cook till the meat is tender.Keep aside.Divide the rice into two portions. To one portion add saffron milk,half meat,half coriander and mint leaves,mix.Cover with white rice and remaining meat.Sprinkle the remaining coriander and mint leaves and cashewnuts. Shut the pot tightly.Cook on a low fire for a 30-45 minutes.Serve with shahi shorba,and Aam ka achaar.
Kutchi biriyani:
Ingredients:
Mutton - 500 gm. (18 oz)
Rice - 400 gm. (14 oz)
Salt - to taste
Onions - 1
Curd - 200 ml.
Garlic - a few flakes
Ginger - a small piece
Cumin - 1/2 tsp.
Cloves - 1/2 tsp.
Cinnamon - 1/2 tsp.
Cardamom - 1/2 tsp.
Saffron - a pinch
Fat - 100 gm. (3.5 oz)
Stock - 800 ml (26.5 fl oz)
Salt - to taste
Method:
Pick, wash and soak the rice. Wash and cut up the meat and soak it in curd for 20 minutes. Slice the onions. Soak saffron in a little warm water. Grind garlic and ginger. Heat fat. Fry sliced onions and remove. Add to meat, ground spices, cloves, cardamom and cinnamon and cumin. Drain the rice. Add to meat and Fry. Stir in hot stock. Add salt. Cover the pan tightly and cook gently. When rice three-fourths cooked pour soaked saffron into the centre. Finish cooking. Serve hot, garnished with fried onions.
Dumka biriyani:
Ingrediants :
One small Cauliflower
2 carrots
few beans
Mint leaves (2)
Coriander(2)
200 gms Curds
Elaichi
cinnamon
red chilli
turmeric
salt
Lemon juice (2 big lemons)
Onions (9 onions - finely cut)
Green chillies (15)
Process :
1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off). Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL.
KACHCHE GOSHT KI BIRYANI
INGREDIENTS
1. Medium-sized onions - 4nos.2. Vegetable oil and unsalted butter in the proportion of 1:1 - 250ml3. Shoulder of lamb, diced - 1kg 4. Fresh ginger paste - 1tbsp.5. Fresh garlic paste - 1tbsp.6. Nilgiri’s Garam Masala Powder - 10g7. Chilli Powder - 15g8. Haldi Powder - 8-10g9. Fresh green chillies, chopped - 4-6nos.10. Salt - To taste11. Fresh coriander, chopped - 1bunch12. Fresh mint, chopped - 1bunch13. Yoghurt - 300ml14. Saffron strands, soaked in hot milk - Half a gram15. Tilda or Pari Basmati Rice, washed and soaked in water for 20 min - 1kg 16. Juice of 1 lemon.
METHOD
1. Slice onions thinly, apply salt and keep aside.2. Fry in combination of oil and butter till golden brown, drain and keep aside.3. Marinate the lamb with the above ingredients from 4 to 13 and the browned onions. 4. Pour the saffron, soaked in hot milk, over the lamb.5. Place the marinated lamb in a ‘Degchi’(thick bottom vessel). 6. In a separate vessel, boil enough water to cover the soaked rice.7. Drain the water from the soaked rice and add it to the boiling water. 8. Cook till the rice is ‘al dente’, strain it and spread it evenly over the marinated meat.9. Pour the leftover oil and unsalted butter combination over the rice.10. Cover the pot and seal with a dough made from whole wheat flour. 11. Keep vessel on high fire for a few minutes.12. Transfer the pot to a hot oven (220-240°C). 13. Remove the pot and serve the hot Biryani with a special Chutney called ‘Churri’
Pakistani Biryani
Biryani is popular throughout South Asia, especially Pakistan, India and Bangladesh.
Ingredients: 1/2 kg Biryani Rice, 1kg Chicken, 4 onions, 2 cups yogurt, ? teaspoon saffron, salt to taste, 1 pod garlic, 2 pieces ginger, 2 green chillies, 4 cloves, 3 cardamoms, 1 tea spoon poppy seeds, 1 stick cinnamon.
Recipe: Slice 2 onions and fry till brown. Crush
Grind remaining onions and masala. Mix masala paste, chicken, yogurt and crushed brown onions. Marinate for 1 hour.
Heat oil and put in whole spices. Add chicken with masala and cook till dry.
Half boil Biryani Rice with salt.
In a large vessel, put in 1/2 the chicken and gravy and cover with 1/2 of the Biryani Rice. Repeat. Sprinkle saffron and put a little hot oil. Cover vessel with lid. Place over low flame and cook till Biryani Rice grains are done for approximately 20-30 minutes.
Kamut Biryani
1 lb. kamut, steamed with 1 tablespoon garam masala spice mixor 1 t. each cinnamon, ground cloves and ground coriander(Recipe uses 4 cups of the cooked kamut; leftovers make great salads)1 sweet onion, chopped1 green pepper, diced2 carrots, diced 1 tablespoon minced fresh gingerroot1/2 cup bouillon4 cups cooked kamut -- see note above1/2 cup golden raisins1 can pink beans or light red kidney beanspinch cayenne, or to taste1 cup frozen green peas, thawed1 vine-ripened tomato, chopped1/4 cup chopped cilantro or Italian parsley leaves
Bring the onion, green pepper, carrots and ginger root and 1/2 cup of bouillon to a boil and simmer, covered, until the carrots are tender, about 15 minutes. Stir the cooked kamut, raisins and beans into the vegetable mixture and add the cayenne to taste. Just before serving, stir in the peas, tomatoes and cilantro or parsley leaves.
Chicken tikka biriyani bbq chicken rice
Ingredients:
½ kilogram Boneless Chicken (cut into 4 cm cubes) 1 tbsp. Heavy Cream A pinch of Saffron (Zaafran)1 Onion (sliced)1 tsp. Garlic Paste (Pisa Lehsan)2 tbsp. Lemon Juice (Nimbu Arakh)1 tsp. Salt½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)2 cups Basmati Rice1 tsp. Salt2 to 3 tbsp. Butter (Makhan)2 Egg Yolks (beaten)½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)1 tsp. Salt½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)Cherry Tomatoes
Method:
Mix the marinade ingredients with the chicken.
And set aside for 4 hours.
Mix the saffron with the cream.
Thread the chicken pieces onto a skewer.
Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour.
Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
Then the rice back on low heat.
And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
Then place rice on a platter And arrange chicken on skewers on top of the rice.
Then garnish with the peppercorns and whole cherry tomatoes and serve.
Yield: 4 Servings
Chicken Nasi Biriyani:
Ingredients :For Chicken3 1/2 lb./ 1 1/2kg Chicken1/8 tsp Ground turmeric1/2 cup Sour cream1 cup Crispy fried onions2 tbsp Garam masala1 3" cinnamon sticks1 tbsp Brown mustard seeds3 Star anise3 Cloves2 tbsp Cumin seeds5 Small green chilies5 cloves Garlic2 tsp PaprikaSalt to tasteFor the Rice cooking4 cups Rice, washed3 Clove3 Cinnamon sticks6 Bay leaves8 Cardamom pods1 tsp Brown mustard seeds3 Pandan leaves10 cups Water1 cup Milk1 tsp Whole saffron1 cup Frozen green peas1/2 cup Dark raisins2 tbsp Vegetable oil100g Butter or GeeSome mint leavesSalt to tasteMethod:For ChickenMix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.Mix crispy onions with garam masala and set aside.Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.Pound the garlic and green chilies together.Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.For the riceSoak saffron in the warm milk and set aside.Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers). Ready to Serves.
Kheema Biryani:
Kheema Biryani (Saffron Rice With Ground Lamb)1/4 teaspoon saffron threads3 tablespoons boiling water2 cups imported basumati riceOR other uncooked long grain white rice2 teaspoons salt1/2 cup ghee1/2 cup onions -- finely chopped1/4 teaspoon cumin seeds1/2 teaspoon ground cumin1/2 teaspoon turmeric1 pound lean ground lamb1/4 cup fresh coriander -- finely chopped1/2 teaspoon fennel seeds1 1/2 cups chicken stockPour the rice in to a sieve or colander set in a large pot of cold water, and rub the grains lightly between your fingers to remove all surface starch. Changing the water 4 or 5 times, wash the rice until the water remains absolutely clear. Drain the rice thoroughly.Preheat the oven to 350F. Drop the saffron threads into a small bowl or cup, pour in the boiling water and let them soak for at least 10 minutes.Meanwhile, bring 2 cups of water to a boil in a heavy 2- to 3-quart saucepan. Stirring constantly, pour in the rice in a slow, thin stream, add 1 teaspoon of the salt and cook briskly, uncovered, over moderate heat for l0 minutes. Strain the rice in a sieve or colander and set it aside.In a heavy 10- to l2-inch skillet, heat 1/4 cup of the glee over high heat until a drop of water flicked into it splutters instantly. Add the onions, cumin seeds and the remaining teaspoon of salt and, stirring constantly, fry the mixture for 3 or 4 minutes, or until the onions are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the ground cumin and turmeric, stir for 1 minute longer, then add the lamb. Turning and mashing it frequently with the back of the spoon to break up any lumps, fry the lamb for about 10 minutes, until all traces of pink disappear. Remove the skillet from the heat and stir in the fresh coriander.Heat the remaining 1/4 cup of glee in a heavy 3- to 4-quart casserole equipped with a tightly fitting lid. Stir in the fennel seeds and rice and, when they are evenly coated with the glee, remove the casserole from the heat. Ladle about two thirds of the rice mixture into a bowl and spread the remaining rice evenly over the bottom of the casserole. Pour in about half of the saffron and its soaking liquid and add half the lamb mixture.Spread about half of the reserved rice over the lamb, add the remaining meat and then add the remaining rice mixture. Dribble the remaining saffron and soaking liquid evenly over the top. Add the chicken stock, pouring it down the side of the casserole, and bring to a boil over high heat.Cover the casserole with a sheet of foil, crimping the edges to hold it firmly in place. Set the lid securely on top of the foil and bake in the middle of the oven for 25 minutes, or until the ricc is tender and has absorbed all the liquid in the casserole.Fluff the rice with a fork and serve the biryani directly from the casserole, or mound it in a heated platter or bowl.
Lucknowi chicken biriyani:
Masala 1:
All whole garam masalas: 3-4 cardamom (elaichi)7-8 black pepper (kali mirch)11/2 tsp cumin seeds (jeera)2-3 cloves (laung)½ inch – cinnamon (dalchini)1 – big onion thinly sliced2 – kashmiri red chilies 2 tbsp – cooking oil
Method for Masala 1:
Sauté all these spices in hot oil, till they turn brown. A word of caution from Mahua, “Never prepare this masala on a slow flame. Make sure you prepare this masala on a medium to high flame, as this will enhance the color of the masala.” (The masala will turn brown in color. )
Masala 2:
2 medium sized onions1 – inch ginger6-7 garlic cloves2 green chilies10 gms fresh coriander leaves3-4 cashews3-4 almonds
Method for Masala 2:
Make a paste of all these ingredients in a mixer grinder. “While frying, the masala will tend to stick to the vessel, let it stick, but keep mixing the masalas and add little water from time to time,” says Mahua.
For the Layering of the Biryani:
Dry fruits – almonds and cashew (or as per your choice)Fried onion rings2-3 tbsp – milk½ a lemon juiceFood color mixed with milk
For the Garnishing:
1 bowl onion rings Salt to tastePinch of sugar1 tsp milkMix all these with the onion rings and set aside
Method for Preparing the Garnishing:
Ensure you sauté the onion rings in hot oil to make the onion rings crispy.
Ingredients for the Biryani:
1 kg Basmati rice – soaked for an hour
1 kg chicken - make sure the chicken pieces are not too small. They should be medium sized.
Marination for the Chicken:
Salt to taste½ lemon juice½ tsp garam masalaWhole garam masala:1 clove1 big cardamom1 small cardamom½ inch cinnamon 3 tbsp hung curd½ tsp red chili powderMix the chicken with all these ingredients and set aside.
Preparing the Rice:
Boil water in a large vessel
As soon as the rice starts boiling, add the soaked rice
½ inch cinnamon
3 tbsp milk
1 tsp ghee
Cook the rice till its parboiled and set aside
The Grande Finale - Biryani:
Take a heavy bottomed vessel add 2 tbsp oil and 2 tbs ghee.
Fry Masala 2 on high flame.
When this masala is slightly done, then add Masala 1.
Fry till the masalas start leaving oil.
Add the marinated chicken and fry till it’s cooked.
Remove the cooked chicken along with the masalas.
Wash the same utensil and add 1 tbsp ghee.
Add the whole garam masalas which was used for marinating the chicken.
Now add a layer of the cooked chicken, then add the parboiled rice and sprinkle the fried onion rings, dry fruits, 2 tbsp milk and ½ a lemon juice.
Don’t forget to add 5-6 drops of food color.
Again add the chicken, parboiled rice and repeat the garnishing as before.
Keep kneaded wheat dough (atta) ready, which you will apply on the rim of the vessel. If you don’t have a heavy bottom vessel, then use a pressure cooker and place it on a tava.
“Don’t place the vessel directly on the flame, as it will burn the food at the bottom. It's best to use heavy bottom vessel while preparing biryani,” adds Mahua.
Cover it with a lid, and ensure the dough sticks to the sides of the lid to prevent steam from escaping.
“The aim is to cook the rice and chicken in the steam and allow the aroma and flavor to mix well,” she mentions.
While serving, don't mix the rice and chicken.
Usually biryani is made in large vessels called dekchi and it is perfectly alright to serve biryani in a dekchi which will add an authentic style to serving it.
Now for the coriander chutney that will compliment this biryani.
Methi biriyani:
Ingredients:
Basmati Rice- 5 rice cups (Use electric rice cooker cups)Onion - 1no. (sliced thinly)Whole tomato - 1no.medium (chopped)Green Chillies - 8no. (slit lengthwise)Whole Masalas -{ Whole Cloves - 10no, Cardamom - 10no. (smashed lightly), Cinnamon stick - 4inch, Bayleaves - 5no.}Cumin seeds - 1tspCoriander leaves - 1handfulFrozen Methi leaves - 3blocks or small bowl of fresh methi (keep this in warm water, until needed)Ginger and Garlic paste - 1 and 1/2tsp eachTurmeric - a pinchOil + Ghee - 1 and 1/2 tbsp each or bit moreLite Coconut milk - 1rice cup + Water - 6 and 1/2 rice cups + Salt - 3tsp (mix these and keep aside)Procedure:1) Heat a wok, add oil and ghee when it is hot add cumin seeds, whole masalas. When it releases aroma add green chillies, fry.2) Add onion and fry until light brown. Add ggpaste and fry on medium heat.3) Add turmeric powder and mix well. Add tomato pieces and fry on high until mushy.4) Add squeezed methi leaves and fry until water is gone, mean while wash the rice 3times and immediately follow point5.5) Add basmati rice to the above mixture, mix gently and fry until water evaporates and add this mixture to the electric cooker.6) To the above add coconut water mixture and mix again keep the lid, switch it on. When it is done it goes in to off position. Please do not open the lid. After 10mins remove the lid and wipe the lid with cloth to remove water content, do this for every 10mins until u finished off 30mins standby and serve.Serve with Chicken65 or Aloo Kurma and Perugu Chutney
Coconut chicken biriyani:
Ingredients
4
teaspoons ground coriander
1-1/4
teaspoons mild curry powder
1/4
teaspoon apple pie spice
4
boneless, skinless chicken breast halves, about 1 pound
2
tablespoons vegetable oil, divided
1
(6.9-ounce) package RICE-A-RONI ® Chicken Flavor
1
cup reduced fat canned coconut milk
1
carrot, peeled and coarsely shredded
2
green onions, thinly sliced
1/4
cup raisins
1/4
cup blanched slivered almonds, toasted
Preparation Steps
1. Combine coriander, curry powder and pie spice in a small bowl. Reserve 1/4 teaspoon mixture. Rub chicken breasts with remaining mixture.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove from skillet; set aside.
3. In same skillet, saute rice-vermicelli mix with remaining 1 tablespoon oil until vermicelli is golden brown.
4. Add 1 cup water, coconut milk, reserved 1/4 teaspoon spice mixture and Special Seasonings. Bring to a boil on high heat. Reduce heat to low. Cover; simmer 10 minutes.
5. Stir in carrots, green onion and raisins. Place chicken over rice; reduce heat to low. Cover; simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside.
6. To serve, cut chicken breasts diagonally into 1/2-inch thick slices. Mound rice on a platter, arrange chicken slices around rice. Garnish wjith reserved almonds.
Biryani - Sindhi Style
Category: Rice
Ingredients:
Lamb 500 grams dicedRice ( Basmati Rice) 1/2 KgDahi (Yoghurt) 1 CupRed Chilli Powder 1 teaspoonCoriander Seed Powder 2 Teaspoon½ teaspoon Garlic Paste ½ Tablespoon Ginger Paste 1 tbsp. Garam MasalaSalt (to taste) Dried Apricots 250 Grams ( soak it in hot water for 5 minutes)1/2 cup of Fresh Mint Leaves chopped3 Green Chillies Lemon Juice (of 2 lemons) or Lime juice1 Bay Leaf (Tezz Patta) 2 medium Onions (chopped) Potatoe 1 medium sized2 Tomatoes ¼ tsp.Yellow Food Color (soaked in ½ cup milk) or use safron instead of the food colourCooking Oil 1/2 cup
Instructions:
1. Take a heavy bottome pan and put it on medium heat with some oil.2. Add finely chopped onion and fry till golden brown.3. Remove half the onions and put aside.4. Now add the lamb in the pan along with the remaining onions.5. Add the Garlic paste and stir6. Add the Ginger paste and stir.7. Add the Red chilli powder and stir.8. Add the Garam Masala , Coriander powder and stir.9. Remove the pan from the heat and add the Dahi ( yoghurt).10. Cook until water evaporates and meat is tender. 11. Add potatoes, tomatoes, pulp of dried apricots, and green chillies. 12. Cook on high heat for another 5 minutes while stirring continuously. 13. Remove the pan from the heat and put it aside.14. Now take another lorge stock pot and add the rice along with water ( about 6 cups) ( I use my rice cooker but I put extra water )15. Through the green chillies, some salt and mint leaves in this water.16. Parboil ( half cook )the rice and strain using tap water ( all the start will be washed away and this will make sure the rice are fluffy.17. Now take a ovenproof pot or a normal stock pot and put a layer of meat and then put a layer of rice one by one. In the end just sprinke the food colouring which was dissolved in milk over the rice.18. If you are going to use the oven then put the pot in the oven on medium heat and let the rice cook fully for 10 minutes or so.19. If you are using the electric stove or gas stove the put this pot on very very slow heat for 10 to 15 minutes. The pot should be covered so that steam does not escape. Garnish it with some cut green chillies ( cut lengthwise) and some chopped coriander.Serve it with some mint chutney or mint raita.
Spinach Biryani
Ingredients:
Spinach 1 cup
Rice 1 cup
Chopped onions ? cup
Green chillies 2
Ghee 2 tbsps
Cumin seeds 1 tsp
Cashewnuts a few pieces
Curd 2 tbsps
Salt to taste
Method:
Make a paste out of the onions, spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashewnuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.
Make a paste out of the onions, spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashewnuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.
Make a paste out of the onions, spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashewnuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.
South-African chicken Biryani
Ingredients
For marinating the chicken
· 1 tsp saffron threads
· 285 g onion, sliced into half rings
· 1 tbsp ginger, peeled and finely grated
· 6 cloves garlic, peeled and mashed to a pulp
· 2 tsp cayenne pepper
· 2 tsp bright red paprika
· 1 tsp ground turmeric
· 1 tbsp ground coriander
· 1 medium stick cinnamon
· 8 whole cloves
· 1 tbsp whole cumin seeds
· 6 cardamom pods
· 1 tbsp salt
· 4 tsp lemon juice
· 1 tbsp corn, peanut or olive oil
· 350 ml natural yogurt, whisked
· 1.4 kg chicken, skinned and cut into serving pieces
For the biryani
· 95 g sabut masoor (whole red, green or brown lentils)
· 125 g peas, fresh or frozen
· 4 medium boiling potatoes, peeled and halved
· Salt
· ¼ tsp ground turmeric
· 6 tbsp corn, peanut or olive oil
· 1 medium stick cinnamon
· 5 whole cardamom pods
· 1 tsp whole cumin seeds
· 700 ml measure parboiled basmati rice, washed and drained
· 30 g butter, cut into small pats
Method
For the crisply fried onion slices
1. Cut each onion in half, lengthways, and then slice it evenly, crossways, into thin slices. Line two plates with a double layer of kitchen paper and keep nearby. Set a large sieve over a bowl and keep near the cooking area.
2. Pour 6tbsp oil into a large frying pan, and set over a medium heat. When the oil is hot, put in all the sliced onions. Stir and fry for about 8 minutes, until the onions have begun to brown. Reduce the heat to medium-low. Stir and fry for another 2 minutes or so. Now reduce the heat to low. Continue to stir and fry until most of the slices are reddish-brown. This will take about 12 minutes in all.
3. Remove the frying pan from the heat and quickly empty its contents into the sieve set over a bowl. Lift up the sieve, shake it over the bowl once or twice to get rid of excess oil, and then empty the onions over one of the plates lined with kitchen paper.
4. Spread out the onions as much as you can. Let the onions sit for 5 minutes on the first plate, then spread them out on the second plate lined with kitchen paper to absorb more oil. Allow them to cool completely.
For the marinade
1. Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or a wooden potato masher. Put the crushed saffron in a cup, add 250ml hot water and set aside for at least an hour.
2. Crush the crisply fried onions coarsley. Put them in a large bowl. Add all the other ingredients for the marinade, except the saffron and chicken. Mix well, then add half the saffron mixture. Mix again. Cover the remaining saffron mixture and put it away in a safe place.
3. Remove 120ml of the spice paste, cover it, and set aside with the saffron. You may refrigerate both, if you like.
4. Add the chicken to the large bowl of spice paste, mixing well. Cover and refrigerate for 4-24 hours. Remove from the refrigerator an hour before baking to allow the meat to come closer to room temperature.
For the biryani
1. Put the masoor (lentils) in a lidded pan along with 750ml water and bring to the boil. Partially cover with the lid, reduce the heat to low and cook gently for 25 minutes. Drain.
2. Put the peas in a pan with a little water and cook for a minute. Drain and rinse under cold running water. Drain.
3. Rub the potato chunks with ¼tsp salt and ¼tsp turmeric.
4. Pour the oil into a large frying pan and set it over a medium heat. When the oil is hot, put in the potatoes. Stir and fry them until they have browned on all sides. Remove with a slotted spoon and set aside. Reserve the oil.
5. Pour 5ltr/9pts water into a large pan. Add the cinnamon stick, cardamom and cumin seeds and bring to the boil. Add 4tsp salt and the drained rice. Stir gently and return to the boil. Boil for 13 minutes, then drain. Take about a 350ml measure of the cooked rice and mix it in a bowl with the reserved spice paste.
6. Preheat the oven to 150C, 300F, Gas 2.
7. Take a large pan and pour the reserved oil from frying the potatoes over the bottom. Sprinkle over a third of the cooked masoor and a third of the cooked peas. Put in all the chicken, together with its marinade, spreading it out evenly. Sprinkle the remaining masoor and peas over the top. Tuck in the browned potatoes wherever you find spaces. Spoon in all the rice, both the plain and that mixed with the spice paste. Dot the top with the butter.
8. Pour 120ml water around the edges. Dribble the remaining saffron water over the top. Cover tightly, first with foil, crimping the edges, and then with the lid. Set the pan on a medium-high heat. As soon as you see steam escaping from under the foil, put the pan in the oven and bake for 1½ hours.
9. When serving, carefully lift out the rice-chicken using a slotted spoon and lay on a warmed platter. Do not mix.
Sindhi Mutton Biryani
Ingredients:
1 kg boneless mutton4 cups rice3 potatoes, peeled & cubed3 onions, finely chopped2 tomatoes, cut into cubes4 whole green chilies2 tbsp. chili powder2 sticks cinnamon, 4 cardamoms & 6 clovesFew peppercorns2 tbsp. ginger-garlic paste1 cup yogurt, beaten8-10 dry plums, soak in little water to soften1 tsp. garam masala powderFew strands of saffron, soaked in milk or water1 tsp. vinegarChopped coriander leavesSalt to taste4-5 tbsp oil or butter
Method:
1. Heat oil or butter in a pan, add cinnamon, cloves, cardamoms, peppercorns and fry. Then add the onions and fry until golden.
2. Add green chilies, ginger-garlic paste and fry for 1 more minute. Also add mutton pieces and fry until it is lightly browned. Add salt, chili powder, little water and fry the masala.
3. Now add yogurt, cover the pan and cook on medium flame. After few minutes add water, 1-2 cups to cook mutton till 3/4 tender.
4. At the stage when its 3/4 tender, add potatoes, plums, tomatoes and cook for 10 minutes or until the potatoes are cooked. Add garam masala powder, mix well and remove from fire.
5. Soak the rice in water for 1/2 hour. Cook until 3/4 done, with little vinegar and salt.
6. Heat a large heavy-bottomed pan and put little oil from gravy in pan. Add half of the rice, cover with mutton pieces along with gravy, add chopped coriander leaves, and then with remaining rice.
7. Sprinkle saffron water on top. Cover the pan tightly with any heavy weight on top and then keep the pan on medium flame. Cook for 10-15 minutes or until the rice is done.
8. Serve with raita and salad.Serves: 6-8Preparation time: 1 hour 30 minutes
Coorgi Biriyani
Ingredients:
500 gm Mutton (with bones).15 gm Green chillies.1 bunch Coriander leaves.10 gm Garlic.50 gm Ginger.100 gm Onions.2 gm Powdered garam masala.30 gm fat.300 gm Rice.2 gm Garam masala (whole).Salt to taste.70 gm Fat.
Method:
1.Wash, clean and meat with bones.2.Grind together the onions,green chillies,coiander leaves,ginger,coconut and garlic.3.Heat fat. Add ground masala and fry for a few minutes.4.Add meat,salt and enough water to cook till meat is tender.5.Add garam masala and mix well.
Pulao:
1.Boil water with garam masala and salt.2.Add washed add drained rice and simmer for 5 minutes.3.Drain.4.In a strong pan melt half the fat.5.Put in rice and meat in layers.6.pour remaining melted fat on top,when the layers are completed.7.seal and keep in the oven for 10-15 minutes
Afghani biryani:
1 kilogram lamb meat on the bone
11 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati rice good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
8 green cardamoms
1 teaspoon cumin seeds zeera
4 carrots, peeled and grated
1/2 cup green raisins
1/2 cup pine nuts.
Cut meat into large pieces and wash thoroughly under cold tap water. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups.
Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.)
Put a layer of carrot, raisins and pine nuts on the top of rice. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.Serves 6 people.Preparation Time: 20 minutes.
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