Chicken | Fish | Hyderabadi Chicken Biryani | mutton biryani | Veg Biryani

Chicken | Fish | Hyderabadi Chicken Biryani | mutton biryani | Veg Biryani

Collection of Chicken Biryani, Fish Biryani,Hyderabadi Chicken Biryani, mutton biryani,Veg Biryani


Chicken Biryani












Chicken Biryani

Cooking Time: 20-30 minutesServings: 4Preparation Time: 30-40 minutesCategory: Non VegSample:
Boneless chicken
600 grams
Basmati rice
1 1/2 cups
Oil and to deep fry
3 tablespoons
Cinnamon
1 inch stick
Bay leaves
2
Cloves
5-6
Cumin seeds
1 teaspoon
Green cardamoms
3-4
Onions,sliced
2 medium
Green chillies,slit
3
Turmeric powder
1/4 teaspoon
Tomatoes,chopped
2 medium
Salt
to taste
Ginger paste
3/4 tablespoon
Garlic paste
3/4 tablespoon
Red chilli powder
1/2 teaspoon
Thick yogurt
1 cup
Onions,sliced and fried brown
3 medium
Garam masala powder
1/2 teaspoon
Ginger,cut into thin strips
1 inch piece
Fresh mint leaves,torn
a few
Fresh coriander leaves,torn
a few
Milk
1/2 cup
Rose water
a few drops
Eggs,boiled and sliced
4
MethodCut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.



Fish Biryani





Fish Biryani

Fish biryani Method

1. Make a paste with the yogurt, mango powder, garam masala, half of the chili powder and salt to taste. 
2. Smear it over fish pieces. Keep aside for 10 minutes.
3. Heat 1 tbsp ghee in a deep sauce-pan and fry onions and garlic till golden.
4. Add rice, cardamoms, cinnamon, cumin, tomato puree and water. Cook over moderate heat for about 10 minutes until the water is absorbed.
5. Meanwhile, heat 1 tbsp ghee in a pan and fry fish until lightly browned.
6. Stir the fried fish pieces into the rice and cook over a low heat and sprinkle saffron mixture.
7. Cover and cook for another 5 minutes.
8. Serve hot.


Ingredients: 225gms boneless fish pieces 2 cups basmati rice (pre-soaked) 1tbsp curd / plain yogurt 1tsp mango powder 1tsp garam masala powder1tsp red chili powder Salt to taste Ghee as required 1 medium onion (chopped) 2 cloves garlic (chopped) 8 whole green cardamoms 1 brown cardamom 2 pieces of cinnamon stick 1tsp white cumin seeds 2tbsp tomato puree 21/2 cups water Disslove1/2 tsp saffron strands in 1tbsp warm water.



Hyderabadi Chicken Biryani




 Hyderabadi Chicken Biryani

Cooking Time: 1-2 hours
Servings: 8
Chicken,cut into 1 inch pieces
1 kilogram
Saffron (kesar)
8-10 strands
Milk
1/2 cup
Oil
3/4 cup
Onions,sliced
3 large
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Red chilli powder
1 teaspoon
Salt
to taste
Fresh mint leaves
1 cup
coriander leaves,chopped
1 cup
Lemon juice
2 tablespoons
Green chillies,finely chopped
3
Yogurt
2 cups
Cloves
7
Bay leaves
2
Green cardamoms
5
Cinnamon
1 stick
Basmati rice
500 grams
Ghee
2 tablespoons
Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the mint , half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and the oil in which onions are fried and salt to the chicken. Mix well. Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and cook on medium heat till chicken is tender.Boil water in a deep pan. Add cloves, bay leaves, cardamoms, cinnamon. Add salt and rice. Cook till rice is one third done. Drain and spread on a plate.
Put ghee at the base of a non stick deep pan. Spread half of the cooked rice. Spread the cooked chicken evenly on the rice layer. Cover the chicken layer with remaining rice.Sprinkle saffron-milk mixture, remaining mint, coriander leaves. Cover with a lid and. Put tawa underneath the pan and simmer for fifteen to twenty minutes.
Method
Soak the saffron strands in milk. Set aside. Heat oil in a kadai and deep fry the onions till brown. Drain on an absorbent paper.


Kacchi Beriani



muglai chicken biryani 




Hydrabadi mutton biryani




Hyderabadi Biryani (mutton)

Sample


Mutton,a mix of chops,marrowbone and shoulder pieces
500 grams
Basmati rice
1 1/2 cups
Salt
Bay leaves
2
Green cardamoms
10
Black peppercorns
25-30
Cinnamon
3 inch stick
Oil
1 tablespoon + to deep fry
Onions,sliced
5 large
Caraway seeds (shahi jeera)
1/2 teaspoon
Cloves
10
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Red chilli powder
1 tablespoon
Yogurt
1 cup
Fresh coriander leaves,torn
2 tablespoons
Fresh mint leaves,torn
2 tablespoons
Pure ghee
4 tablespoons
Black cardamoms
2
Saffron (kesar),mix in 1/4 cup milk
a few strands

Method
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice. 

Shrimp biryani


Veg Biryani


 Veg Biryani