Tag Archives: biryani

BONELESS CHICKEN BIRYANI

Fotor_146618220531437Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. This recipe for a boneless chicken biryani looked easy and tempting too. Thanks to vidyascooking.blogspot.co.uk.

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms

Ginger garlic paste: 1tbsp

Chilli sauce: 3tbsp

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Garam masala: 1tbsp

Egg: 1

Cornflour: 2tbsp

Salt to taste

Oil for frying

For the Chicken Masala

Onions: 3 (chopped)

Tomatoes: 3 (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mint leaves: 2 tbsp (finely chopped)

Coriander leaves: 3 tbsp (finely chopped)

Green chillies: 4 (slit)

Salt to taste

For the biryani rice

Rice: 2 cups

Bay leaf: 1

Cardamom: 3

Cinnamon: 1″ piece

Cloves: 5

Yoghurt: 3tbsp

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Green chillies: 3 (slit)

Salt to taste

Oil or ghee as required

Let’s get cooking

1. Clean and cut the chicken into bite sized pieces. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. Fry the chicken pieces in oil. Drain on a kitchen towel and keep aside.

2. To prepare the rice, wash the rice and soak it for half an hour.

3. Heat oil in a wide pan. Add the bayleaf, cinnamon, cardamom and cloves. Fry for a minute.

4. Add the rice and fry for 2 minutes.

5. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt. Fry for a few more minutes.

6. Pour in 3 cups of water. Once it comes to a boil, lower the flame cover and cook till the rice is done. Open the lid and let the rice cool.

7. For the chicken masala, heat oil in a pan. Add the onions and sauté until transparent.

8. Add the ginger garlic paste and fry for another minute.

9. Mix in the dry powders, followed by the chopped tomatoes.

10. Cook until the tomatoes are pulpy.

11. Add the fried chicken pieces, coriander leaves, mint leaves, green chillies and salt. Mix well.

12. Add a glass of water and bring the curry to a boil.

13. To layer the biryani first spread a layer of the chicken masala at the bottom. Top it with a layer of the rice. Continue till the chicken and rice are over. Cover and seal the pan. Let it cook on a low flame for around 20 minutes.

14. Mix gently and serve hot with a raita of your choice.

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Approximate preparation and cooking time: 1 hr 30 minutes

Serves: 6 to 8

 

HYDERABADI EGG BIRYANI

A lazy Christmas Eve morning and since I was planning to cook an elaborate meal tomorrow, was in no mood to make anything too much today. Just the time when a one pot meal comes to my mind, ideally a biryani! Found this recipe on relishthebite.com

hyd egg bir

This is what you’ll need

For the rice

Basmati Rice: 3 cups

Bay leaf: 1

Cinnamon: 1 ” piece

Cloves: 3

Cardamom: 2

Tomato: 1 (finely chopped)

Yoghurt: 2tbsp

Biryani Masala: 1 tbsp

Chilli powder: 1 tsp

Oil: 1tbsp

Saffron – ½ tsp dissolved in ½ cup warm milk

Ghee – 2 tbsp

To be ground for the rice masala

Cashew nuts – 6

Khus khus (poppy seeds): ½ tbsp.

Cumin seeds (jeera): ½ tbsp

Fennel seeds: ½ tbsp.

Coconut: 2 tbsp

Garlic: 4 cloves

Ginger: 1″ piece

Green chillies: 4

Mint: ½ cup (chopped finely)

Coriander leaves: ½ cup (chopped finely)

For the Egg masala

Ginger garlic paste: 1 tsp

Chilli powder: 2 tsp

Black pepper powder: 1 tsp

Besan (gram flour): 2 tbsp

Salt: 2 tsp

Boiled eggs – 6 (slice in between, leaving the ends intact)

Butter: 1tbsp

For fried onions

Onions: 2 (thinly sliced)

Cashew nuts – 6

Oil – to fry (3 – 4 tbsp)

Let’s get cooking

1. Wash and soak rice for at least 30 -40 minutes.

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For Fried onions

1. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry again. Stir in the middle so that it does not stick to the bottom. Set aside.

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For Egg masala

Mix all the ingredients under “Egg masala” with little water and add the eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.

egg

For the rice masala

1. Grind the garlic, ginger, mint, coriander, cashews, coconut, poppy seeds, fennel seeds, cumin seeds, green chillies with a little water into a smooth paste.

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2. In a big pan, add oil or ghee and add the whole spices (cardamom, bay leaf, cinnamon, cloves)Then add the tomatoes and ground paste. Sauté till the tomatoes are mushy and the raw smell disappears.

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3. Add the yoghurt, chilli powder, biryani powder and mix well. (Move the pan away from the heat when adding yogurt which prevents it from curdling)

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4. After returning the pan back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.

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5. Add the marinated eggs, fried onions and chopped coriander for garnish and cook it on a low flame for 5 minutes.

6. Drizzle the saffron and milk over the rice. Switch off the flame and keep it closed for another 5 minutes.

 7. Mix well before serving hot with a raita of your choice.
Hyderabadi egg biryani
Approximate preparation and cooking time: 1 hour
Serves: 4 to 6

MUGHLAI CHICKEN DUM BIRYANI

It has been ages since I posted a non vegetarian recipe and this urge to make a biryani tempted me to make this dum biryani. What pleased me even more was not only did this biryani turn out tasty, but looks like I finally managed to figure out the knack of cooking the rice perfectly too. 😀

This is what you’ll need

For the chicken

Chicken: 800gms (1 medium sized chicken cut into 8-10 pieces)

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Onions: 2 (large and thinly sliced)

Ginger garlic paste: 2tbsp

Yoghurt: 1/2 cup

Green chillies: 5

Cinnamon: 1/4″ piece

Cloves: 2

Cardamom: 3

Bay leaf: 1

Star anise: 2

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Ghee: 3tbsp

Salt to taste

For the biryani masala

Cashew nuts: 15 (soaked in water for 10 minutes)

Poppy seeds: 1tsp

Red chillies: 8

Coriander seeds: 2tbsp

Cinnamon: 1/2″ piece

Cloves: 3

Cardamom: 3

Pepper corns: 1tsp

For the rice

Rice: 2.5 cups

Cardamom: 3

Cinnamon: 1/2″ piece

Cloves: 4

Vinegar: 1tsp

Food colouring (optional)

Saffron: Few strands dissolved in 1/4cup of warm milk

Rose water: 1tsp

Dough to seal the biryani handi

Fried onions, cashew nut pieces and raisins for garnishing (optional)

Salt to taste

Let’s get cooking

For the Chicken

1. Marinate the chicken with chilli powder, turmeric powder, 1/4 cup yoghurt and salt for an hour.

2. Dry roast the ingredients mentioned under biryani masala, except the cashew nuts and when cool grind along with the cashew nuts to a fine paste. Keep aside.

3. Heat 2 tbsp of ghee in a wide pan and season with the cinnamon, cardamom, cloves, bay leaf and star anise.

4. Add the sliced onions and whole green chillies. Saute until the onions are transparent.

5. Add the ginger garlic paste and fry until the raw smell disappears.

6. Now mix in the cashew paste and fry for 2 minutes. Soon after add the remaining yoghurt and fry again.

7. Add the marinated chicken and fry well for 3 to 4 minutes.

8. Add 1/2 a glass of water (maybe even less) and let the chicken cook well. Let the gravy become thick and coat chicken pieces well.

9. Keep aside for later to assemble the biryani.

For the rice

1. Wash and soak the rice for at least one hour. Drain well and pat dry.

2. In a large pan add water along with the whole spices, vinegar and salt. Bring it to a boil.

3. Add the drained rice to the boiling water and cook until half done. (If the rice has been soaked well, it takes just about 5 to 6 minutes for it to be half cooked)

4. Drain out the water and spread the rice on a wide plate to cool. If using food colouring, add it to half of the rice.

To assemble the biryani

1. In a non stick biryani handi (which is what I used) spread a layer of the rice at the bottom.

2. Over this layer of rice spread the chicken curry evenly.

3. Sprinkle half of the coriander leaves and mint leaves over the chicken layer.

4. Finally, top the chicken layer with the remaining rice.

5. Sprinkle the remaining coriander leaves, mint leaves and pour the saffron milk along with the rose water evenly around.

6. Pour the remaining ghee and cover the handi. Seal well with the prepared dough making sure there are no openings.

7. Place a big tava on the gas and on that place your biryani handi. Let the biryani cook for half an hour.

8. Switch off the gas, remove from flame and let it cool down.

9. Open the lid, mix gently and garnish with onions, cashew nut pieces and raisins.

10. Serve hot with raita.

Approximate preparation and cooking: 1 hour (excluding chicken marination time and rice soaking time)

Serves: 6

 

 

 

 

PALAK BIRYANI (SPINACH BIRYANI)

On my recent trip to India, my sister in law asked me if I had the recipe for Spinach Biryani on my blog. Apparently she had tried it at some restaurant and it was delicious. I have never eaten it at a restaurant before, so thought I will try making it at home. Thanks to her another new recipe added to my collection!

This is what you’ll need

Basmati rice: 1 cup

Palak (spinach): 1 1/2 cup

Coriander leaves: 1/2 cup

Green chillies: 2

Ginger garlic paste: 1tsp

Onions: 2

Tomatoes: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Cloves: 2

Cinnamon: 1/2″ piece

Cardamom: 3

Cashew nuts: 1tbsp (fried, for garnishing)

Oil: 3tsp

Salt to taste

Let’s get cooking

1. Soak the rice for half an hour. Drain and keep aside.

2. Roughly chop the palak and coriander leaves. Grind them to a smooth paste, along with the green chillies.

3. Slice the onions and keep aside half of it to fry and use for garnish later.

4. Chop the tomatoes finely.

5. Heat the oil in a pan. Add the cloves, cinnamon and cardamom.

6. Add half the onions and saute until light brown.

7. Add the ginger garlic paste and fry again for another minute.

8. Add the dry powders, along with the tomatoes and cook until the tomatoes are soft and pulpy.

9. Pour in the ground spinach paste and fry well until almost dry.

10. Add the rice along with salt and 1  3/4 cup of water. Cover and bring to a boil.

11. Lower the flame and cook until the rice is done.

12. Garnish with fried onions and cashew nuts. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 50 minutes

Serves: 4

PRAWN BIRYANI

A quick and simple biryani recipe works well on a day when everyone wants something tasty to eat, but I am lazy to cook. Had some cleaned prawns in the fridge and the biryani was the easiest option.

This is what you’ll need

Rice: 2 glasses

Prawns: 300gms

Onions: 3 big

Garlic: 7 cloves

Ginger: 1″ piece

Green chillies: 3

Tomatoes: 2

Yoghurt: 2tbsp

Chilli powder: 1 1/2tsp

Turmeric powder: 1/2tsp

Coriander powder: 2tsp

Coriander leaves: 3tbsp (chopped)

Mint leaves: 2tbsp (chopped)

Cinnamon stick: 1″ piece

Pepper corns: 5

Fennel seeds: 1tsp

Curry leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Wash, drain the rice and keep aside.

2. Clean and wash the prawns. Apply salt and turmeric powder. Keep aside.

3. Slice the onions, tomatoes and green chillies thin. Coarsely grind the ginger and garlic to a paste.

4. Heat the oil in a pan.  Season with the cinnamon stick, pepper corns, fennel seeds and curry leaves. Fry for a minute.

5. Add the onions, green chillies and ginger garlic paste. Fry until the onions are brown.

6. Add the tomatoes and cook until they are soft and pulpy.

7. Add the prawns and fry for a minute. Add the chilli powder, coriander powder, mint and coriander leaves. Fry for another minute.

8. Mix in the yoghurt to get a thickish gravy.

9. Add twice the amount of rice along with salt, cover and cook until done.

10. Mix well and serve hot with raita.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

 

 

ALOO DUM BIRYANI ( POTATO BIRYANI)

Potato is among the most versatile vegetables, and anything made with potato tastes good! Today I decided to make a biryani, sans the vegetables, using only potatoes.

This is what you’ll need

For the rice

Rice: 1cup

Cloves: 5

Cinnamon: 1″ piece

Cardamom: 3

Peppercorns: 5

Ghee: 1tbsp

Salt to taste

For the potato mixture

Potatoes: 2 (large)

Marinade:

Yoghurt: 1 cup

Green chillies: 4 (chopped)

Ginger garlic paste: 2tsp

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Biryani Masala: 2tsp

Dhania powder: 2tsp

Coriander leaves: 3tbsp (chopped)

Mint leaves: 1tbsp (chopped)

Salt to taste

To assemble the biryani

Onions: 2 (sliced and fried)

Saffron: Few strands (dissolved in 2tbsp warm milk)

Rose water: 1tbsp

Let’s get cooking

1. Peel and cut the potatoes into one and a half inch cubes.

2. Prepare the marinade by first whisking the yoghurt.

3. Add all of the ingredients mentioned under marinade and mix well. Keep asie for 15 20 minutes.

4. In the meantime prepare the rice.

5. Wash and drain the rice. Heat ghee in a pan and add the whole spices.

6. Add the rice, salt and fry for a minute. Add two glasses of water and cook the rice until done.

7. Spread on a plate to cool.

8. In the same pan, add the marinated potato mixture and fry for 3-4 minutes.

9. Add 1 to 1 1/2 glasses of water and let the potatoes cook.

10. When potatoes are done, add the rice and toss gently.

11. Add the fried onions, saffron milk, rose water and cover the pan.

12. Cook on a low flame for another 5 -7 minutes.

13. Serve hot with gravy or a raita of your choice.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

 

EGG BIRYANI

This is what you’ll need

Rice: 2 cups

Eggs: 3

Onions: 3

Tomatoes: 3

Yogurt: 4tbsp

Curry leaves: 8-10

Mint leaves: Few

Coriander leaves: Few

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Biryani masala: 2tbsp (I used Grandma’s biryani masala)

Ginger garlic paste: 2tsp

Green chillies: 2

Cloves: 4

Cardamoms: 3

Peppercorns: 4

Cinnamon: 1″ piece

Salt to taste

Oil

Let’s get cooking

1. Clean and wash the rice, cook with the whoe spices and keep aside.

2. Boil the eggs, shell,cut into half and keep aside.

3. Slice the onions and tomatoes.

4. Slit the green chillies and chop the mint leaves and coriander leaves.

5. Heat oil in a pan and add the onions, curry leaves and green chillies. Brown the onions.

6. Add the ginger garlic paste and fry until the raw smell goes.

7. Add the chilli powder, turmeric powder and fry for a minute.

8. Add the tomatoes, yogurt, coriander leaves, mint leaves and the biryani masala.

9. Cook well until the tomatoes are pulpy and the oil separates.

10. Add the rice and the boiled eggs and mix gently, taking care that the egg and yolk are intact.

11. Garnish with coriander leaves and serve hot with a raita of your choice.

Approximate preparation and cooking time: 40 minutes

Dietician’s Note

The high-quality protein in eggs helps you to feel fuller longer and stay energized, which contributes to maintaining a healthy weight.

The egg yolk is high in cholesterol hence not advisable for people with cholesterol, but egg white can be eaten.

 

HYDERABADI DUM BIRYANI

 

This is what you’ll need

Rice: ½kg

Chicken: 1

Yoghurt: 3/4 cup

Ginger: 1″ piece

Garlic: 8 cloves

Green chillies: 6

Onions: 3

Mint leaves: 1/2cup

Coriander leaves: 1/2 cup

Chilli powder: 2tsp

Coriander powder: 1tsp

Turmeric powder: ¼tsp

Biryani masala: Grind 6 cloves, 1″ piece cinnamon, 3 cardamoms, 6 peppercorns

Cloves: 5

Cinnamon: ½” piece

Cardamom: 3

Bay leaves: 2

Saffron: Few strands mixed in 1/4glass of warm milk

Ghee

Salt to taste

Let’s get cooking

1. Clean and wash the rice. Drain and keep aside.

2. Clean and cut the chicken into medium sized pieces.

3. Slice the onions and finely chop the mint leaves and coriander leaves. Grind the ginger, garlic and green chillies to a paste.

4. Fry the onions and keep aside.

5. Marinate the chicken with yoghurt, ginger, garlic, green chilli paste, chilli powder, turmeric powder, coriander powder, biryani masala, mint, coriander leaves and salt for at least for an hour.

6. Prepare the biryani rice. Add the whole spices to a big pan along with 6-8 glasses of water, 2tsps of salt and the washed rice. Bring to a boil. Let it cook for for 2 minutes. Drain and keep the rice aside.

7. Assemble the biryani. In a thick bottom an add a tablespoon of ghee and half of the marinated chicken. Cover the chicken with half of the rice. Top with half of the fried onions and few spoonfuls of the saffron milk.

8. Continue with the rest of the chicken and rice in the same manner, until its used up ( makes upto 2 layers) Top with fried onions.

9. Cover tightly and seal the pan with dough, so that water does not escape.

10. Cook on a low flame until the chicken is cooked. Approximate time is around an hour.

11. Serve hot with onion raita or chicken gravy.

Approximate preparation and cooking time: 1 hour 15 minutes (excluding marination time)

Serves: 4

 

 

GREEN MASALA PRAWN BIRYANI

This is what you’ll need

Prawns: 500gms

Rice: 1 medium cup

Onions: 3

Tomatoes: 2

Yoghurt: 3tbsp

Coriander seeds: 2tsp

Cumin seeds: 1tsp

Peppercorns: 1/2tsp

Fennel seeds: 1/2tsp

Coriander leaves: 1 bunch

Green chillies: 4

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Ginger paste: 1tsp

Garlic paste: 1tsp

Cloves: 4

Bay leaf: 1

Cinnamon: 1″ piece

Cardamom: 2

Salt to taste

Oil/Ghee

Let’s get cooking

1. Wash the rice drain and keep aside.

2. Clean the prawns, de vein them and marinate it in the yoghurt, ginger garlic paste, chilli powder and turmeric powder.

3. Slice the onions and tomatoes and keep ready.

4. Grind the coriander leaves, green chillies, coriander seeds, cumin seeds, peppercorns and fennel seeds to a fine paste.

5. Heat oil in a heavy bottom pan. Season with the whole spices.

6. Add the sliced onions and sauté until brown.

7. Add the ground paste and fry until the raw smell disappears.

8. Mix in the tomatoes and fry for a few minutes. Add the rice and the marinated prawns.

9. Add two galsses of water, along with salt. Cover and cook. Once the water boils, simmer the gas and cook until done.

10. Serve hot with a spoonful of ghee and a raita of your choice.

Approximate preparation and cooking time: 30 minutes

 

 

 

CAULIFLOWER BIRYANI

This is what you’ll need

Rice: 1cup

Cauliflower: 1 (medium sized)

Onions: 3

Ginger paste: 1tsp

Garlic paste:1tsp

Yogurt: 4tbsp

Tomatoes: 2

Chilli powder: 1tsp

Turmeric powder: 1/2 tsp

Biryani Masala: 3tsp

Cloves: 3

Cinnamon: 1″ piece

Cardamom: 2

Bay leaf: 1

Coriander leaves: 3tbsp

Lemon juice: 2tsp

Cashewnuts: Few

Oil

Salt to taste

Let’s get cooking

1. Season oil with the whole spices and add two glasses of water, along with the lemon juice and salt. Keep aside.

2. Cut the cauliflower into small florets and marinate with the yoghurt, chilli powder, ginger garlic paste and turmeric powder.

3. Slice the onions and chop the tomatoes and coriander leaves.

4. Heat oil in a pan and add the onions. Saute until brown.

5. Add the biryani masala and the sliced tomatoes. Fry for a few minutes.

6. Add the marinated cauliflower and fry for a few minutes.

7. Add some water, cover and cook on a low flame until the cauliflower is cooked.

8. Mix in the rice, along with the coriander leaves and salt. Mix well.

9. Garnish with fried cashewnuts, onions and chopped coriander.

10. Serve with a raita of your choice.

Approximate preparation and cooking time: 45 minutes

Dietician’s Note

Cauliflower has antioxidant and anti-inflammatory properties.

Cauliflower also contains B and C Vitamins  It serves as a good source of proteins, phosphorus and potassium.

It also has folate which helps the blood work more efficiently and is often recommended for preventing anemia.

Of course, cauliflower is an excellent source of fibre, which helps to improve colon health and can even help prevent cancer.

Can be eaten by diabetics in limited amounts (like 1 vati/small bowl)

Overweight people can omit the fried onions and cashewnuts and eat 1 vati/ small bowl) of the biryani.

 

 

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