Recipes for Biryani

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Vegetable Biryani Recipe

Ingredients:

  • 1 cup basmati rice
  • 2 pinches saffron
  • 1 cup onions, thinly sliced
  • 6 cashew nuts
  • 2 tbsp raisins
  • 1 cup tomatoes,finely chopped
  • 1/2 cup yogurt
  • 2 cups mixed vegetables,boiled till just done.
  • 2 tbsp fresh coriander leaves,chopped
  • 2 tbsp ghee or oil
  • 2 tbsp butter

Grind to a paste the following:

  • 2 cloves garlic
  • 2 tbsp mint leaves
  • 1 inch piece of ginger
  • 1 green chili
  • 2 cardamom pods
  • 1 tsp poppy seeds
  • 1 cinnamon stick
  • 2 Cloves
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1 onion

Method:

  • Cook the rice till just done.
  • Each grain of the cooked rice should be separate. Drain and cool.
  • Soak saffron in little hot milk.
  • Heat the ghee/oil and fry the cashew nuts, remove onto a plate.
  • Add the onions in the same ghee, fry until brown and crisp. Drain and remove.
  • Add raisins and fry for a few seconds.
  • Remove and keep aside for garnish.
  • In the same ghee, add the ground paste and fry for 3 to 4 minutes.
  • Add the tomatoes and fry again.
  • Add the yogurt and fry till the mixture thickens a bit.
  • Add the boiled vegetables, coriander and cook for 5 minutes.
  • Grease a baking dish.
  • Spread half the rice at the bottom.
  • Spread half the vegetables on it.
  • Sprinkle half the saffron, half the onions, half the fried nuts.
  • Repeat with the remaining vegetables, rice, saffron and nuts.
  • Dot with butter.
  • Cover and bake in a hot oven for about 15 minutes. Otherwise you can also layer the vegetables and rice in a pan with a tight lid and keep on a very slow flame for 10 minutes.
  • Vegetable biryani is ready to serve.
  • Serve hot with cucumber raita.
Easy Vegetable Biryani Recipe

Vegetable Biryani Recipe

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Hyderabadi Chicken Biryani Recipe

Ingredients:

  • 1/4 cup ghee (clarified butter)
  • 20 whole cloves
  • 9 whole cardamom pods
  • 5 bay leaves
  • 1 medium onion, chopped
  • 5 small green chili peppers
  • 2 tbsp ginger garlic paste
  • 1 kg chicken, cut into pieces
  • 1 1/2 cups plain yogurt
  • 1 tsp salt
  • 6 fresh curry leaves (optional)
  • 3 cups uncooked jasmine or white rice
  • 4 1/8 cups water
  • 1 sprig cilantro leaves with stems

Method:

  • Soak rice for 30 minutes in enough water to cover; then drain.
  • Meanwhile, heat ghee in a large skillet over medium heat.
  • Stir in cloves, cardamom, and bay leaves.
  • Then stir in onion, and cook until soft, 6 to 7 minutes.
  • Stir in chili  peppers and ginger paste.
  • Stir in yogurt, salt, and curry, and then place chicken in pan.
  • Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  • Mix in rice, water, and cilantro.
  • Bring to a boil.
  • Reduce heat to low, cover, and cook for 20 minutes.
  • Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
  • Hyderabadi Chicken Biryani is ready to serve.
  • Serve hot.
Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani Recipe

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Kofta Birayni Recipe

Ingredients :

  • 1 cup cabuli chana
  • 1 cup mozzarella cheese
  • 2 cup basmati rice
  • 1 green chilly
  • Salt to taste
  • 1 tbsp ginger paste
  • 2 tomatoes
  • 1 tbsp onion paste
  • 1/2 onion,cut into small pieces
  • 1/2 tsp cumin powder
  • 1 tsp red chili powder
  • 2 cloves garlic
  • 3 tbsp oil and ghee
  • 2 pieces bread
  • 1/2 cup saffron soaked in milk
  • 1 tsp biryani masala
  • 2 tbsp milk cream

Method :

  • Make a paste of cabuli chana, ginger, green chilly and salt.
  • Now add mozzarella cheese & two pieces of bread to the mixture and make dough.
  • Make small balls and bake it in oven at 350ºC for 30 minutes. Heat a pan and add oil.
  • Fry onions add tomato, cumin, garlic ginger paste, chilly powder, turmeric powder and biryani masala.
  • Fry the masala then add water, bring it to boil.
  • At the end add baked cabuli chana koftas, cook for another few minutes and put off the stove.
  • Add cream to the kofta. Prepare basmati rice separately.
  • Now in a baking dish grease it with ghee, add a few bay leaves , spread one layer of rice, add one layer of kofta with gravy and then add another layer of rice.
  • At the top add saffron soaked in milk and then sprinkle ghee over the rice.
  • Cover with an aluminum foil, put it in the oven at warm for half an hour.
  • Kofta Biryani is ready to serve.
  • Serve Hot!
Paneer Kofta Biryani Recipe

Kofta Biryani Recipe

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Chicken Tikka Biryani Recipe

Ingredients:

  • 500 gm boneless chicken, cut into cubes
  • 1 tbsp heavy cream
  • A pinch of Saffron
  • 1 Onion,thinly sliced
  • 1 tsp garlic paste
  • 2 tbsp lemon Juice
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups of Basmati Rice
  • 1 tsp Salt
  • 3 tbsp butter
  • 2 egg yolks, lightly beaten
  • 1/2 tsp peppercorns
  • 2 cherry tomatoes

Method:

  • Mix the marinade ingredients with the chicken.
  • And set aside for 4 hours.
  • Mix the saffron with the cream.
  • Thread the chicken pieces onto a skewer.
  • Brush the pieces with some of the saffron-cream mixture.
  • Wash the rice and let it soak for 1 hour.
  • Then cook the rice with salt in 5 cups of boiling water then drain.
  • Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat.
  • And let it cook for 4 to 5 minutes.
  • Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
  • Then place rice on a platter And arrange chicken on skewers on top of the rice.
  • Garnish with the peppercorns and whole cherry tomatoes.
  • Chicken Tikka Biryani is ready to serve.
  • Serve hot.
Chicken Tikka Biryani Recipe

Chicken Tikka Biryani Recipe

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Kacchi Biryani Recipe

Ingredients:

  • 500gm basmati rice,washed and drained
  • 1 kg mutton cut into small pieces
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 5 onions,thinly sliced and fried till crisp
  • 2 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp raw papaya paste
  • 1 1/2 cups yogurt
  • 2 pinches saffron, dissolved in warm milk

Powder the following Masala:

  • 4 pieces cinnamon sticks
  • 2 black cardamom pods
  • 6 green cardamom pods
  • 6 cloves
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp cumin seeds

Whole masala for the rice:

  • 1 black cardamom pod
  • 2 pieces cinnamon stick
  • 2 green cardamom pods
  • 3 cloves
  • 5 tbsp ghee or oil
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh coriander leaves, chopped
  • salt to taste

Method:

  • To the mutton add the yogurt, ginger-garlic paste, raw papaya paste, chilli powder, turmeric powder, powdered masala, salt and half of the crushed fried onions.
  • Allow the mutton to marinate for 3 hours.
  • Heat water (2 ½ times more than the rice).
  • As soon as it boils, add the whole masala, rice and salt to taste.
  • Cook the rice till 3/4done and then drain in a colander.
  • Remove the whole masala.
  • Melt the ghee and set aside.
  • Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee.
  • Cover with chopped mint leaves and coriander leaves, fried onion and slit green chillies and juice of half a lemon.
  • Spread the rice over this.
  • Sprinkle the remaining ghee, coloring or saffron milk and lemon juice.
  • Cover and place over high heat for 20 to 25 minutes.
  • Lower heat and cook for another 45 minutes. Allow to dum.
  • Kacchi Biryani is ready to serve.
  • Serve hot.
Kachi Biryani Recipe

Kachi Biryani Recipe

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Bombay Biryani Recipe

Bombay mutton and chicken Biryani Recipe

Ingredients:

  • Mutton or chicken 1 kg, washed / cleaned, cut into pieces
  • Rice basmati 1 kg, soaked for 15 minutes
  • Potatoes 4, steam lightly, peel and cut into large pieces
  • Tomatoes 6, quartered
  • Onions 4 medium, finely sliced
  • Mint 1 bunch, finely chopped
  • Green chillies 6 whole
  • Ginger / garlic paste 1 1/2 tbsp
  • Dried plums 1 cup, soaked in hot water.
  • Red chillies 1 tbsp, powdered
  • Coriander 2 tbsp, powdered
  • Peppercorns 6
  • Cloves 4
  • Cardamoms 6
  • Black cumin seeds 1 tsp
  • Yellow food colour 1/4 tsp
  • Salt to taste
  • Yogurt 1 cup
  • Hot milk 1 cup
  • Ghee/oil 1 cup

Directions:

  • Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
  • Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer. Put a little iol in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.

Serves: 10

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Chicken Sindhi Biryani Recipe

Chicken Sindhi Biryani Ingredients

  • 1-1 1/2 kg mutton
  • 1 kg basmati rice (soaked in water for atleast 1/2 an hour)
  • 1/2 kg potato (cut into large chunks)
  • 1/2 kg tomato (chopped)
  • 250 g yogurt
  • 1 teaspoon red chili powder
  • 4 teaspoons salt
  • 3 medium onions
  • 2 teaspoons garlic paste (Lehsan)
  • 2 teaspoons ginger (Adrak)
  • 8 green cardamoms (Chhoti Ilaichi)
  • 4 black cardamom pods (Bari Ilaichi)
  • 10 cloves (Laung)
  • 10 pieces black pepper (Kali Mirch)
  • 1 teaspoon cumin seed (Zeera)
  • 1 cinnamon stick (Dalchini)
  • 2 bay leaves (Tez Patta)
  • 250 g oil
  • 6 green chilies
  • 2 tablespoons coriander leaves (Dhaniya)
  • 2 tablespoons mint leaves (Podina)
  • 2 pinches yellow food coloring
  • 10-15 prunes (Aaloobukharay)
  • 3 teaspoons salt
  • 3 bay leaves
  • 3 cinnamon sticks
  • 2 black cardamom pods

How to make Chicken Sindhi Biryani

  • Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
  • Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
  • Fry this until the tomatoes are tender and the water is dry.
  • Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
  • On other side boil the potatoes until they’re half cooked.
  • Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
  • Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
  • Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
  • Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
  • Gently mix it before serving.
  • Serve with Raita.

Prep Time: 30 min
Cook Time: 1½ hours
Serves: 6-8

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Afghani Biryani Recipe

Ingredients:

  • 1 Whole Chicken (cut into serving pieces)
  • 2 cups Basmati Rice (washed & pre-soaked)
  • 1 Onion (peeled & chopped)
  • 1 Carrot (chopped)
  • 7 fresh Tomatoes (pureed in blender)
  • Almonds (Baadaam) (slivered & fried) (for garnish)
  • Raisins (Kishmish) (for garnish)
  • 10 Whole Cardamom Seeds (Ilaichi Danay)
  • 10 Cloves (Long)
  • 1 Cinnamon Stick (Dal Cheeni)
  • ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • Salt (to taste)
  • Black Pepper Powder (Pisi Kaali Mirch) (to taste)
  • Cooking Oil (as needed)

Method:

  • Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
  • When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
  • Separately in a different pot, boil rice in water until cooked and drain.
  • Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
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