Biryani Recipes Archive

Chicken Biryani – Ramzan Special

Posted August 20, 2012 By Maria John

Chicken Biryani

Briyanis is one the most desired food in India. Most of the times biryanis are cooked during festive seasons. You can also notice that this can be cooked and served during family get-togethers. There are varieties of biryani’s are available on cards for you to choose.

The most common and famous kind of biryani would be ‘Dum Biryani’ but here we shall cook a different kind of biryani. This recipe has been associated with me since long as my Mom used to cook this on special occasions. Hence the source of this biryani recipe is my Mom.

Ingredients

  1. 500 gms Chicken
  2. 2 Cups Rice
  3. 4 tbsp Oil
  4. 2 tbsp Ginger Garlic Paste
  5. 1 Onion
  6. 4 Tomatoes
  7. 2 Bay Leaves
  8.  1/2 Cup Milk
  9.  2 Cardamom
  10. 1 Cinnamon
  11. 5 Pepper Corns
  12.  2 tsp Coriander Power
  13.  1 tsp Chilli Power
  14.  1/2 tsp Biryani Masala
  15.  Salt to Taste

For Marinade

  1. 1 tbsp Dahi
  2. 1 tsp Ginger Garlic Paste
  3. 1 Pinch Tumeric Powder
  4.  1/2 Chilli Powder
  5.  Salt

How to Prepare

  1. In a bowl, add all the marinade ingredients and chicken. Marinade this for 30 – 45 minutes.
  2. Wash and soak the rice for 15 minutes.
  3. Heat oil in a heavy bottomed pan, put all the whole spices and splutter. 
  4. Add the sliced onion and fry till golden brown. 
  5. Now, add ginger garlic paste and sauté till the raw smell leaves. 
  6. Lower the flame and add milk, keep stirring for a minute. 
  7. Add coriander powder and fry for a while. 
  8. Now, add all the other spice powders and the sliced tomatoes. 
  9. Mix well and cook for atleast 3-4 minutes. 
  10. Add the marinade chicken, salt and cook covered till the chicken is almost cooked. 
  11. Pour 3 1/2 cups of water and bring to boil. Add the soaked rice to the boiling water and cook till done.
  12. ‘Chicken Biryani‘  is ready to serve with curd raitha.

 

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Vegetable Biryani

Posted September 5, 2011 By Maria John

Ingredients:

2 Bay Leaves, 3 Cardamoms, 2 Cloves, 1 Cinnamon Stick, 3/4 tsp Shahi Jeera, 1 Cup Rice, 2 Cups Water, 1 tsp Chilli Powder, 1/4 tsp Turmeric Powder, 1/2 tsp Biryani Masala, 1 1/2 Cups Chopped Vegetables, 1 tbsp Ginger Garlic Paste, Oil or Ghee 3 tbsp, 1 Slit Green Chilli, 1 tsp Lemon Juice, Salt to Taste.

How to Prepare:

Wash and soak rice for 15-30 mins. You can use any choice of vegetables like beans, carrot, cauliflower, peas. In a pan, heat oil and splutter the whole spices bay leaves, cardamoms, cloves, cinnamon and shahi jeera. Add ginger garlic paste and fry for a minute till raw smell leaves. Now, add the slit green chilli, turmeric powder, chilli powder and biryani masala. Then, add the chopped vegetables and cook for 2 minutes. Add the rice, water, salt and cook until the water evaporates. Reduce the flame on low and sprinkle the lemon juice. Remove from flame after 4-5 minutes. Garnish with fried cashews and fried onions. So, here’s Vegetable Biryani ready to serve.

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Fish Biryani

Posted August 15, 2011 By Maria John

Ingredients:

1/2 Kg Fish Fillets(cut into cubes), 2 tbsp Oil, 2 tbsp Ginger Garlic Paste, 1 tsp Garam Masala, 5 Green Chillies(slit), 1 tsp Coriander Powder, 1/2 tsp Cumin Seeds, 1 tsp Chilli Powder, 1/2  tsp Turmeric Powder, 1 Cup Yogurt, 1/2 Cup Coriander Leaves, 1 tsp Biryani Masala

For Rice

2 Cup Rice, 2 tsp Oil, 3 Cloves, 5 Pepper Corns, 3  Cups Water, 1 Stick Cinnamon, 4 Cardamoms

How to Prepare:

Heat oil and splutter cumin seeds. Add onions, silt green chillies and ginger garlic paste. Sauté till the raw smell leaves and the oil separates. Add all the spice powders, yogurt and mix well. Add the fish fillets and cook over high heat till tender.

For Rice: Heat oil and add cloves, pepper corns, cinnamon and cardamom. Add water and rice. Cook till the rice is tender.

For Layering: In a thick bottomed pan, put the fish layer first and the next layer with rice. Repeat the same with the remaining rice. The last layer should be rice. Now, cover and cook this on a low flame for 15 minutes. Mix well before serving.

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Hyderabadi Chicken Dum Biryani

Posted June 4, 2011 By Maria John

Hyderabai Chicken Dum Biryani

Here’s weekend, a day to plan out for an outing with family and friends or have a get together with a variety of food to dine. I hope you will have a wonderful time with your dear ones.

About the recipe, as the name itself says ‘ Hyderabadi Chicken Dum Biryani’, this is one of the special foods of Hyderabad. This recipe was shared by my friend, I prepared it on a Sunday and it turned out to be good in the first attempt itself. Biryani is not all that complicated dish to prepare as we think.  I have even tried out other birynani recipes but this seems an easy one.  In this recipe, I have marinated chicken with all the masalas and so the flavor is different. Here’s the recipe:

Ingredients:

For Marination:

500 Gms Chicken (washed and cut), 2 tsps Ginger & Garlic Paste, 1 small bunch Mint Leaves, 1 pinch Saffron(optional), 1 Onion (thinly sliced), 1 Cup Yogurt, 2 tbsp Chilli Powder, 1/4tsp Turmeric Powder, 1 tbsp Garam Masala, 4 tbps Lemon Juice, 1/4 Cup Oil, Salt to Taste, Oil for deep frying Onions

For Rice:

2 Cups Basmati Rice, 4 Green Cardamom, 3 Cloves, ½ tsp Cumin Seeds, 2 Bay Leaves, 1 tbsp Butter/Ghee, 5 Pepper Corns, 1 Bay Flower, Salt to Taste, Water for boiling.

For Layered Cooking:

A flat bottomed skillet

Aluminium foil or wet towel to the cover the pan so that the steam doesn’t escape.

How to Prepare:

Heat ¼ cup oil in a pan and deep fry onions until it turns brown. Remove the fried onions and drain them on the kitchen towel. Crush them after it is cool which is ready to be mixed in the marinade.

In a large bowl, put all the marinade ingredients and mix well. Keep aside at least for an hour as this allows the chicken to absorb the entire flavor.

Place a deep sauce pan on the stove with 8 cups of water on high flame. When the water gets to boil, put the spices (Cardamom, Cumin Seeds, Cloves, Bay Leaves, Bay Flower, Pepper Corns, Salt and Butter) and cook for a minute. Now, add the drained rice to the boiling water and cook for 5 minutes. Remove from flame and drain the rice with the spices and set aside.

Heat a heavy bottomed vessel and add the marinated chicken. Now, add the drained rice on top of the chicken. Add 3 tbsps of oil on the rice. Cover the vessel and cook for 4 minutes. Heat flattened skillet on high flame and place the vessel on the skillet. Turn the flame to simmer. Now, seal the vessel with aluminium foil or a wet towel. Cook for 30 minutes and turn of the flame. Before serving, gently mix the chicken and rice. Serve hot with raitha.

Hyderbadi Dum Chicken Biryani

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