Recipes for Biryani
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Sponsored Links:Hyderabadi Fish Biryani Recipe
Hyderabadi Fish Biryani Ingredients
-
Baked Fish Rolls Recipe
1 kg basmati rice
- 1 lb fish roho (any white fish fillets)
- 2 cup yogurt
- 1 cup chopped tomato
- 1 tbsp red chili powder
- 1 tbsp green chili paste
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp black pepper
- 6 cloves
- 4 bay leaves
- 4 cardamon
- 4 cinnamon
- 1 tsp gram masala powder
- 1 tsp turmeric powder
- saffron a pinch
- 1/2 cup milk
- Salt to taste
- 1 lemon thinly sliced
- 2 onions medium size
- 2 tbsp fresh coriander leaves chopped
- 2 tbsp fresh mint leaves chopped
- 1 tsp cumin
- 1 tbsp cashew nuts
- 1 cup oil
- 1/2 cup pure ghee (Desi ghee)
- 1/2 tsp mustard seeds
How to make Hyderabadi Fish Biryani
- Soak the rice in plenty of water on one hour.
- Soak the pounded saffron in the hot milk and set aside.
- Cut and wash the fish and boil in a cup of water with salt.
- Remove heat and keep set aside.
- Heat oil in a pan and fry thinly sliced onions till golden brown, drain and keep set
aside. - Now in a same oil add yogurt, tomato, mustard seeds, cumin, black pepper, red
chili powder, green chili paste, salt, turmeric powder, bay leaves, cardamon,
cinnamon, gram masala powder, cloves, ginger paste and garlic paste. - Cook 15 minutes and fry the mixture until the oil start to separate.
- Now add boil fish in masala and mix well.
- Remove from heat and keep set aside.
- In a big pot bring water to boil, add the rice for boiling.
- Continue to cook till the rice almost done.
- It takes about 10 minutes on stove.
- Drain the rice and keep set aside.
- Put layers of rice, fried onions, and fish curry one by one with a last layer of rice
on top add saffron milk, pure ghee, fresh chopped coriander leaves and fresh
chopped mint leaves. - Pot on a griddle and cook on high heat.
- When steam appears lower heat for 5 minutes.
- Garnish with thinly sliced lemon.
- Hydrabadi fish biryani is ready to serve, with mint chutney.
- Baked Fish Rolls is ready to serve.
Kashmiri chicken biryani Recipe
Kashmiri chicken biryani Ingredients:
Kashmiri chicken biryani Recipe
- 750 gms Mutton
- 1 kg Chicken
- 1 kg Basmati rice
- 200 ml Milk
- 2 tsp Curds
- 1 tsp Dry ginger powder
- 1/4 tsp Cardamom powder
- 150 gms Ghee
- 1/4 tsp Kewra essence
- 2 gms Saffron
- 2 tsp Red chilli powder
- 1 Pinch asafoetida
- 1 tsp Garam masala powder
- 2 tsp Fennel seed powder
- 1/4 tsp Sugar
- Salt to taste
How to make Kashmiri Biryani:
- Fry asafetida and mutton pieces in ghee.
- Add curds to the mixture and fry till pink.
- Pour water and add salt to taste. Mix well.
- Add chilli powder, ginger powder and bay leaf.
- Fry for a few minutes and add 1/2 litre water.
- Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
- Simmer the mixture till well cooked.
- Remove mutton pieces and keep them separate.
- Boil 2 litres of water with 2 tbsp salt.
- Tie garam masala and remaining fennel seeds in a piece of cloth.
- Put it in the boiling water.
- Now add rice and cook on low flame till half done.
- Separate water from the rice.
- Alternately arrange mutton and rice layers in a baking tray.
- Add milk and ghee.
- Cook in a preheated oven till well done.
Korma Mutton Biryani Recipe
Korma Mutton Biryani Ingredients:
Korma Mutton Biryani Recipe
- 1 tbsp Cumin Seeds
- 4 tbsp Coriander Seeds
- 1-2 tsp Cayenne Pepper
- 1 tsp Saffron Threads
- 3 tbsp Hot Milk
- 6 tbsp Ghee or Clarified Butter
- 2 middle-sized Onions, chopped
- 5 Black Cardamom pods/ Cinnamon sticks
- 4 Cloves
- 3 Bay leaves
- 1 Fresh Ginger, grated
- 4 Garlic Cloves (minced)
- 2 lb Boneless Lamb (cut into-1/2-inch cubes)
- 1 cup fresh Yogurt (sweet)
- 1/4 cup Cream
- 1 tbsp Rose Water (heavy)
- 1/4 cup Blanched Almond
How to make Korma Mutton Biryani:
- Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
- Soak the saffron in hot milk.
- Heat the ghee or clarified butter in a large, shallow, heavy pan.
- Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
- Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
- Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.
- Dry the meat with paper towels and stir half of it into the spice mixture.
- Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.
- Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
- Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful.
- Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.
- Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
- Fry the almonds in a little oil until golden brown.
- Serve the lamb hot, garnished with the almonds
Oven Baked Biryani Recipe
Oven Baked Biryani Ingredients:
Oven Baked Biryani Recipe
- 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
- 2 tsps coriander powder
- 1 1/2 tsps 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
- 3 drops orange food coloring (optional)
- 3 drops green food coloring (optional)
How to make Oven Baked Biryani:
- 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.
- If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
- 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!
Spicy Chicken Biryani Recipe
Spicy Chicken Biryani Ingredients:
Spicy Chicken Biryani Recipe
- 1 kg Chicken (pieces)
- 500 gm Basmati Rice (washed and soaked for 30 min)
- 4 tbsp Garam Masala (whole)
- 4 tsp Garam Masala Powder
- 50 gm Butter
- 4 tsp Garlic (chopped)
- 1 cup Onions (sliced)
- 4 tsp Ginger (chopped)
- 3 tsp Red Chili Powder
- 1 tbsp Coriander Powder
- 5 tbsp Oil
- 2 tsp Turmeric Powder
- 2 cup Curd (yogurt)
- 3/4 cup Tomato (chopped)
- 4 Bay Leaves
For the marinade :
- 1-1/2 tsp Red Chilli Powder
- 2 tsp Ginger (chopped)
- 2 tsp Garlic (chopped)
- 1 tsp Garam Masala Powder
- 1 tsp Turmeric Powder
- 1 cup Yoghurt
- Salt
For garnishing:
- 1/2 gm Saffron (dissolved in 1/2 cup milk)
- 2 tbsp Rose Water
How to make Chicken Biryani:
- Put all the ingredients of the marinade in a bowl and mix well.
- Add chicken pieces to it and leave for an hour.
- Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
- Cook the rice until 3/4 th is done, drain and keep it aside.
- Heat oil in a thick bottomed pan and add remaining whole garam masala.
- Allow it to crackle, add sliced onions and cook it till light golden brown.
- Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
- Cook for 5 minutes, combine marinated chicken with it.
- Cook until chicken is tender.
- Place alternate layers of chicken and rice.
- Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
- Carefully end it with the rice layer topped with saffron & rose water.
- Cover and seal it with an aluminum foil.
- Cook it further on low flame for 10-12 minutes.
- Chicken Biryani is ready to serve.
Recipe for Kofta Biryani
Kofta Biryani Ingredients:
Kofta Biryani Recipe
- 500 gms Basmati rice
- For the Kofta curry: 1 kg lamb/ beef or chicken mince
- 3 large onions chopped very fine
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 2 tbsps garam masala (to make your own, see recipe below)
- 3 tbsps tomato ketchup
- 1/2 cup coriander leaves chopped fine
- Salt to taste
- 4 large tomatoes cubed
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 bsp gaam masala
- 1 tsp chilli powder (optional)
- 5 tbsps vegetable/canola/sunflower cooking oil
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- To garnish: 1 large onion sliced finely
- 1 tbsp saffron strands
- 3 tbsps warm milk
- 3-4 tbsps fresh chopped coriander
How to make Kofta Biryani:
- 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.
- Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
- Form the mixture into equal sized balls and keep on a plate.
- Heat the oil in a pan and fry the sliced onion in it 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 (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder, garam masala, turmeric – and fry for 2-3 minutes.
- Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
- Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
- Stir gently so as not to break the meatballs.
- Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
- 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 Koftas as follows: rice – Koftas – 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.
Peshawri Biryani Recipe
Peshawri Biryani Ingredients:
Peshawri Biryani Recipe
- Chicken 1 Cut Into 16 Pieces
- green Chilly 10
- coriander Crushed 1 Tbsp
- boiled Choley 2 Cups
- mint Leaves 1/4 Bunch
- kuti Hui Lal Mirch 1 Tbsp
- spring Onion 3 – 4 Chopped
- coriander Leaves 1/4 Bunch Chopped
- tomato Finely Chopped 2 – 3
- onion 1 Chopped
- ginger / Garlic 2 Tsp
- salt 1 Tsp
- anardana Crushed 1 Tsp
- zeera Crushed 1 Tsp
- rice 3/4 Kg Bolied With 3 Tbsp Salt
How to make Peshawri Biryani:
Boil chola. Cut the chicken in pieces. Heat oil fry all the masala except tomato, spring onion, coriander, mint and green chillies. Add chicken and cook with 1 cup of water when tender and water dries remove. Boil rice with salt till 3/4 done. Put chicken, boiled choley, chopped tomato, spring onions and chopped hara masala in between layers sprinkle zeera on top. Put on dam for 15 min.
Vegetable Biryani with Cashews Recipe
Vegetable Biryani with Cashews Ingredients:
Vegetable Biryani with Cashews Recipe
- 400g essential Waitrose Frozen Chunky Vegetable Mix
- 1 tbsp vegetable oil
- 1 tbsp Bart Veeraswamy Medium Moglai Curry Paste
- 200g Waitrose Basmati Aromatic Rice
- ½ x 400g can essential Waitrose Chopped Tomatoes
- 100g pack Waitrose Natural Roasted Cashew Nuts, dry-fried
How to make Vegetable Biryani with Cashews:
- Plunge the vegetables into boiling water. Drain, reserving the water. Cut any large vegetables in half. Heat the oil in a large casserole and fry the vegetables for 3 minutes until browned.
- Stir in the curry paste, then the rice and cook for a minute. Add the tomatoes and 600ml reserved water. Season and bring to the boil. Cover the pan and simmer very gently for 15 minutes until the rice is tender and all the liquid absorbed. Fork the cashews through the rice and serve garnished with raisins and fresh coriander.
Masoor ki Daal ki Biryani Recipe
Masoor ki Daal ki Biryani Ingredients:
Masoor ki Daal ki Biryani Recipe
- 1-1/2 kg Chicken (14 psc)
- 1 kg Basmati Rice
- 1 cup Black lentils whole
- 1 cup Yogurt
- 1 cup Oil
- 1 bunch Mint
- 4 Green Cardamom
- 4 Onion sliced
- 6 Lemon
- 8 Green Chili
- 6-8 cloves Black pepper whole
- 1 tsp Black Cumin seeds
- 1 tsp Butter
- 1 tbsp White vinegar
- 1 tbsp Ginger garlic paste
- Salt to taste
How to make Masoor ki Daal ki Biryani:
- Wash 1 cup of black lentils and boil and strain it. In ½-1 kg of chicken add 1 cup of yogurt, 1 tbsp of ginger garlic paste, 4 lemons, 1 bunch of mint, 8 green chilies, 4 green cardamoms and salt to taste and boil without water. When the water of the chicken gets dry dish it out.
- Heat the oil and fry 4 onion sliced till it gets golden brown. Spread the onion the newspaper to get its oil dry and put on the boiled chicken. Boil 1 kg basmati rice add while boiling few mints, 1 tsp of black cumin seeds, green chili, salt, white vinegar and small cardamom.
- In the pan of rice put the oil on the base of it and then put one layer of rice and another layer of lentils. After that put another layer of chicken and sprinkle few crushed onions.
- Put the layer again as before. On the put rice, then fried onions, ghee and 2 lemon juice and put the pan on high flame. After 10 minutes the flame. Now serve the biryani with yogurt.
Biryani Badshahi Recipe
Biryani Badshahi Ingredients:
Biryani Badshahi Recipe
- 1/2 kg Mutton
- 250 gms Rice parboiled
- 311/2 tblsp Lemon Juice
- 10 blanched Almonds (Badam)
- 1/2 tblsp Mint Leaves (Pudina Leaves)
- 1 cups Butter
- 1 handfuls chopped Coriander Leaves (Dhania Patta)
- 1/2 tblsp Cumin Seed (Jeera)
- 2 large sliced Onion (Kanda Pyaaz)
- 2 Brown Cardamom (Elaichi Moti)
- 1 tblsp Oil
- 4 pods Garlic (Lasun)
- 2 Cloves (Lavang)
- 1 ” long piece Ginger (Adrak)
- 1/2 tblsp Saffron (Kesar)
- 1/2 tblsp Green Chilly (Hari Mirch) chopped
- 1/2 tblsp Red Chili Powder (Lal Mirchi)
- 1/2 ” Cinnamon (Tuj/Dalchini)
- 1/2 kg Curd (Dahi)
- 125 gms Milk
- 3 cups Water
How to make biryani badshahi:
- First wash and soak rice.
- Then fry sliced onions to a golden brown color.
- Soak saffron in water.
- Now grind ginger, red chillies, garlic and almonds and fry these in butter.
- Add it to the mutton and salt and stir for 5 minutes.
- Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
- Boil rice with salt in another pan.
- Put curd into a piece of muslin cloth and let the water drain away.
- Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
- Strain the saffron water and add lemon juice.
- Add all this to mutton.
- Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
- Now pour milk and some butter and cover the vessel.
- Seal the edges of the pan with flour paste.
- Place the can on flame for one hour.
- Serve it very hot with some curry.
