Ingredients :1 lb chicken
2 cup oil
2 onions (sliced)
2 tbsp ginger garlic paste
1 cup yogurt
1 tsp red chili powder
2 tbsp turmeric powder
¼ tsp nutmeg and mace powder
Salt to taste
6-8 green chilies (chopped)
2 star anise
2 cinnamon sticks
6-8 cloves
4-5 green cardamoms
2-3 black cardamoms
2 bay leaves
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
For Rice :
300 gm long grain rice (soaked in water for 30 mins.)
2 star anise
2 cinnamon sticks
6-8 cloves
4-5 green cardamoms
2-3 black cardamoms
2 bay leaves
Salt to taste
1 tbsp white vinegar
For Assembling :
¼ cup chopped fresh coriander leaves
¼ cup chopped fresh mint leaves
1 cup fried onions
½ tsp yellow color Procedure:
1. Heat oil in a saucepan, add onions and cook till become soft and turn into pink color.
2. Then add ginger garlic paste and chicken and sauté until chicken become light brown and water gets dry.
3. Add yogurt with red chili, turmeric and salt. stir well and then add a pouch contains fennel seeds, coriander seeds, cumin seeds, cinnamon, cloves, cardamoms and bay leaves. Simmer till chicken gets tender.
4. Now add green chillies with 1 cup of water and cook over medium-high till oil starts to separate from the gravy. Then remove pan from heat and set aside.
5. Boil water for rice in another saucepan along with salt, cinnamon, cloves, star anise, cardamom and vinegar, then add rice and cook till rice becomes half done.
6. Then drain all the excess water from rice and set aside.
7. Take a deep sauce pan spread half of the rice at the bottom of this pan, make a layer of prepared chicken on it, then spread fried onions, coriander leaves and mint and cover with remaining rice. Dissolve yellow color in 2-3 tbsp of water or milk and pour it into the center of the rice and simmer for at least 15 min till steam packs in the pan.
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Spicy Mutton Biryani Recipe
Ingredients:
Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushedBirinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistfulSalt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Mutton/Goats meat 1/2 kilo
short grain rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.
Spices to be toasted and powdered:
Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.
To be fried in oil and then wet-ground:
Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.
Method Of Spicy Mutton Biryani
Marinate meat with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.
In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.
Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated meat. Do not cover, cook over medium heat.Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Add enough water and cook till tender.Stir-in rice, cover and cook over least possible heat.
Kacchi Biryani Recipe
Ingredients
1 kg basmati rice,
1kg chicken
400 grams onions
200 grams curd
1 tsp powdered garam masala
1 1/2 tbsp ginger garlic paste
1 tsp red chili powder
Salt for taste.
coriander& mint leaves
200 gms tomato
2 tsp Whole garam masala
Two lemons.
Method Of Kacchi Biryani
Marinate chicken pieces in salt ginger garlic paste garam masala, curd, chily & turmeric powder, mint & coriender leaves for 4 hours.
fry onions till brown. crush onions, cut tomatoes and add to the chicken.add one lemon juice.Soak rice for 30 minutes. Boil 8 cups water add one lemon juice and salt. When the water starts boiling add soaked rice and boil for two minutes. now drain the excess water.
Grease a chapati with oil. put in it the marineted chicken. add to it the remaining oil in which we had fried the oinions. now add the boiled and drained rice. cover the chapati with foil so that the steam does not go out.keep the chati on high flame for 5 minutes. now simmer the flame and cook for 15 minutes.now remove from the heat.do not remove the cover for 15 minutes.Serve with raita
Channa Pulao
Ingredients
Basmati/Long grained rice - 2 cupsWater - 3 1/2 cups
Chick peas/Channa - 1 cup
Onion - 1 large
Tomato - 1 large
Cardamom - 2
Cloves - 4
Cinnamon - 1 inch
Ghee/oil - 2 tbsp
Salt to taste
Cashewnuts - few
Raisins - few (optional)
Ginger - 1 inch
Garlic - 6 pods
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Chilli powder - 1 teaspoon
Green chilly - 2
Garam Masala - 1 teaspoon
Grated Coconut - 2 tablespoon
Onion - 1 medium sized
Method Of Channa Pulao
Soak the channa/ chickpeas overnight. You can use canned chickpeas instead.Wash and soak the rice for about 30 minutes. Grind the masala ingredients into a smooth paste.
In a pressure cooker/pan , heat the ghee/oil. Fry the cashews and raisins. Once they turn golden brown, remove them aside. In the same ghee/oil, add cloves, cinnamon and cardamom. Fry until it gives a nice aroma. Add the washed and soaked rice and fry for a while. Add the water and salt. Keep closed and cook until the rice is done.Heat some oil/ghee and saute the chopped onion until translucent. Add the ground masala and cook till raw flavour disappears. Add the diced tomato and saute for a while. Add salt to taste. Now add the channa and simmer for a few minutes so that it blends with the spices.Finally add the cooked rice and mix gently. Garnish with fried cashews , raisins and coriander leaves..Serve with a simple raita or kurma of your choice.
Prawn Biryani
Ingredients:
500 g Basmati rice
500 g large prawns shelled and deveined
A cup of chopped coriander leaves
2 – 3 whole green chilies
4 large onions sliced thinly (divided into 3 equal portions)
2 large tomatoes chopped finely
2 large potatoes cut into 4 pieces and fried.
2 tomatoes sliced into rings.
Roast and grind to powder:
4 tbsp coriander seeds
2 tbsp cumin seeds
2? piece of cinnamon
5 cloves
5 pods green cardamom
10-12 black peppercorns
2 dry red chilies
2 green chilies
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
Marinate prawns with the following ingredients for 10 to 15 minutes.
1 cup yogurt
Juice of 1 lime
1/2 tsp turmeric powder
2 tbsp garlic paste
1 tbsp ginger paste
To garnish:
1 tbsp saffron strands, soaked in 3 tbsp warm milk
3-4 tbsp fresh chopped coriander
4-5 tbsp cooking oil
Method Of Prawn Biryani
Wash the rice and soak in water for 30 minutes. Boil the rice, add the chopped coriander leaves and whole green chilies. Cook till rice is almost done. Drain the water and keep aside to cool.
Heat cooking oil in a deep pan and fry 1 of the 3 portions of sliced onions till they are crispy and golden. When done, drain and remove from the oil and keep aside on paper towels.
In the same oil, add the remaining sliced onions and fry till soft. Then add the tomatoes and fry till they are soft, and oil separates.
Add in the powdered masala along with the paste. Cook till the oil begins to separate from the masala.Now add the prawns along with its marinade. Stir and cook till the prawns are done. Do not overcook. Season with salt if required and remove from fire.
In a large vessel, add 2 tbsp oil and set a thin layer of rice. Use the entire prawns masala to set a layer on the rice.Pour about 1/4 glass of water in the empty pan of the prawn masala – just to gather the leftover. Pour this over the rice and prawn masala layer.
Spread in the sliced tomato rings and the fried potatoes. Add the remaining rice and pour the saffron milk over it. Also pour 2 tbsp of hot oil over it. Sprinkle with chopped coriander.
Cover the lid tightly and let the rice cook completely on low flame.
Your prawn biryani is ready to serve. Garnish with crispy onions and serve with raita.
Fish Biryani Recipe
Ingredients:
Fish 750-1000 g
Oil 1 cup
Yoghurt beaten 1 cup
Tomatoes chopped 2-3 nos.
Onion chopped 2-3 nos.Garlic crushed 1 medium pod
Ginger crushed 2 inch long piece
Green Chillies 4-5 nos whole
Fresh Coriander chopped 1/2 cup
Fresh Mint chopped 1/4 cup
Lemon juice 3 -4 teaspoon
Salt to taste
Chilli powder to taste
Haldi 1 teaspoon
Coriander powder 1 teaspoon
Dried Plum 4 pieces
Cardamom brown 2 nos.
Cardamom green 5 nos.
Cloves whole 10 nos.
Black pepper whole 1 teaspoon
Cumin whole 2 teaspoon
Taj patta 3 nos.
Method Of Fish Biryani
Boil soaked rice in water with 2 teaspoon of cooking salt. Keep aside.Add all spices, ginger, garlic, lemon juice to the yoghurt and mix well then coat on fish pieces and marinate for 1 hour.
Now fry onion in oil till golden brown.
Add tomatoes and fry for 5 minutes then add marinated fishand green chillies to it and cook on low heat till fish is tender.
Avoid over stirring.Now in a large pan arrange alternate layers of boiled rice and prepared curry. Sprinkle fresh coriander and mint over it and simmer for 5-10 minutes.DeliciousFish Biryani is ready.
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