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 |
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 |
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
