Top 7 delicious and easy to cook biryanies



What is biryani 

Biryani, in its simplest form is a dish in which rice and meat/vegetables  are cooked together.
With few exceptions, biryani is made by maturation (Dum Cooking) of half cooked meat/vegetables with partially cooked rice.

This ia a complete meal and generally eaten with different types of raita, salad, chutney or may be some other accompainments like salan or korma/qorma.

Sometimes we get confused with Pulao, that is different from biryani.




Most popular biryani recipes,quick and easy ways to make biryani
  
 Top 7 delicious and easy to cook biryanies...


1.   Murg Biryani
     Chicken Biryani

Ingredients
Chicken                                               800 gm
Basmati rice                                       400 gm
Onion                                                  200 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Pepper corn                                         10
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       3 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Cut the chicken into small pieces (curry cut); wash thoroughly and marinate with half of ginger garlic paste, hung curd, salt and all the powdered spices. Leave it for 2 -4 hours.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 60 percent done. Drain.

Layering
Heat some oil in a heavy bottom pan. Add the remaining whole spices and let them crackle. Now add the remaining ginger garlic paste and sauté for two minutes.

Add the marinated chicken with marinade and cook for 10 – 15 minutes, stirring continuously. The chicken should be half cooked and it should start leaving oil.

Sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. The no of layers could be increased depending upon the type of vessel and quantity of biryani. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita, salad and/or salan.

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful





2. Kachche Gosht ki Biryani
Hydrabadi special biryani made of marinated mutton

Ingredients
Mutton                                                800 gm
Basmati rice                                        400 gm
Raw papaya paste                               25 gm
Onion                                                  200 gm
Hung curd                                           200 gm
Salt                                                      to taste
Ginger garlic paste                               2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                 2 tsp
Garam masala powder                        1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                5
Black Cardamom                                2
Cinnamon sticks                                  4 inches
Bay leaf                                               2
Clove                                                  5
Pepper corn                                        10
Green coriander leaves                        20 gm
Mint leaves                                         10 gm
Kewra water                                      1 tsp
Ghee                                                  4 tbsp
Oil                                                      2 tbsp
Oil                                                      for deep frying
Saffron                                               few strands
Milk                                                   50 ml
Ginger                                                2 inch
Boiled egg                                          4
Wheat flour dough                               to seal


Misc en Place
Cut mutton into medium pieces, wash thoroughly; and marinate with ginger garlic paste, raw papaya paste, hung curd, salt and all the powdered spices. Leave it for 4 hours or overnight in refrigerator.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 50 percents done. Drain.

Layering
Take a heavy bottom pan or the traditional biryani handi and drizzle 1 tbsp of ghee. Now spread the marinated mutton. Place the boiled eggs and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the half cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Spread the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for fifty to sixty minutes.  Let it stand for fifteen minutes before opening. Serve hot, garnished with quarters of boiled egg, fried onions & gingrt juliennes and accompanied with boorani raita, salan and salad.


Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (6/10)
Texture – Rice should be separated and flavourful




3. Subz Biryani
Vegetable Biryani

How to make vegetable biryani
quick and easy way to make vegetable biryani
Ingredients
Cauliflower                                         150 gm
Carrots                                                            150 gm
Green peas                                          100 gm
French beans                                       100 gm
Mushroom                                           100 gm
Basmati rice                                       400 gm
Onion                                                  200 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Pepper corn                                         10
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       4 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Cut cauliflower into small florets, carrots and beans into diamond and mushrooms into quarters. Blanch them separately and keep a side.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 75 percents done. Drain.

Layering
Heat some oil in a pan. Add the remaining whole spices and let them crackle. Now add the ginger garlic paste and sauté for two minutes. Now add turmeric powder, coriander powder, red chili powder, garam masala powder and mace cardamom powder. Cook for a minute or two. Now add the blanced vegetables and sauté for two minutes. Put off the flame and add the whisked curd and half of kewra water.

Take a heavy bottom pan or the traditional biryani handi. Drizzle 1 tbsp of ghee and spread some partially cooked rice. Now layer the vegetable mixture and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. The no of layers could be increased depending upon the type of vessel and quantity of the biryani. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for thirty minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita, salad and/or salan.

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful



 

4. Anda Biryani
Egg Biryani

Ingredients
Egg                                                      8
Basmati rice                                       400 gm
Onion                                                  300 gm
Tomato                                                150 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                        1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Pepper corn                                         10
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       4 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Boil the egg for around 12 minutes. Plunge them in cold water and de shell them. Prick them with a tooth pick carefully. Heat 1 tsp of ghee/oil in pan and sauté eggs. Sprinkle a pinch of turmeric and salt and stir.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep half for layering and garnishing. Now add curd to the remaining fried onions and make a smooth paste. Cut the tomatoes into quarters and puree them.  
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 60 percent done. Drain.

Layering
Heat some oil in a heavy bottom pan. Add the remaining whole spices and let them crackle. Now add the ginger garlic paste and sauté for two minutes.

Add turmeric powder, coriander powder, red chili powder, garam masala powder and mace cardamom powder. Cook for a minute or two. Now add the tomato puree and cook till it starts leaving oil. Add the brown onion and curd paste, followed by fried eggs and cook for another two minutes.

Take a heavy bottom pan or the traditional biryani handi. Drizzle 1 tbsp of ghee and spread some partially cooked rice. Now layer the egg with its mixture and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 


Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for fwenty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita and salad.  

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – High (6/10)
Texture – Rice should be separated and flavourful



5. Kathal Biryani
Raw Jackfruit Biryani

Ingredients
Raw Jackfruit                                      750 gm
Basmati rice                                       400 gm
Onion                                                  200 gm
Tomato                                                100 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    2 tbsp
Oil                                                       3 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Scrape and cut the jackfruit into thick battons. Marinate it with ½ tsp turmeric powder, 1 tsp salt and 1 tbsp of mustard oil.
Heat some oil in a kadhai and deep fry the marinated jack fruit pieces.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep half for layering and garnishing. Now add curd to the remaining fried onions and make a smooth paste. Cut the tomatoes into quarters and puree them.  
Cut the ginger into juliennes. And finely chop the green coriander leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 60 percent done. Drain.

Layering
Heat some oil in a heavy bottom pan. Add the remaining whole spices and let them crackle. Now add the ginger garlic paste and sauté for two minutes.

Add turmeric powder, coriander powder, red chili powder, garam masala powder and mace cardamom powder. Cook for a minute or two. Now add the tomato puree and cook till it starts leaving oil. Add the brown onion and curd paste, followed by fried jack fruit pieces and cook for another two minutes.

Take a heavy bottom pan or the traditional biryani handi. Drizzle 1 tbsp of ghee and spread some partially cooked rice. Now layer the jack fruit mixture and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 


Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for twenty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita and salad.  

Defining Features
Colour – Multi colour – white, brown, and saffron, green
Spice – High (6/10)
Texture – Rice should be separated and flavourful



6. Kachche Murgi ki Biryani
Hydrabadi special biryani made of marinated Chicken

Ingredients
Chicken                                               800 gm
Basmati rice                                       400 gm
Raw papaya paste                               25 gm
Onion                                                  200 gm
Hung curd                                           200 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                5
Black Cardamom                                2
Cinnamon sticks                                  4 inches
Bay leaf                                               2
Clove                                                   5
Pepper corn                                         10
Green coriander leaves                        20 gm
Mint leaves                                          20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       2 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Boiled egg                                           4
Wheat flour dough                              to seal


Misc en Place
Cut chicken into medium pieces, wash thoroughly; and marinate with ginger garlic paste,hung curd, salt and all the powdered spices. Leave it for 4 hours.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 50 percents done. Drain.

Layering
Take a heavy bottom pan or the traditional biryani handi and drizzle 1 tbsp of ghee. Now spread the marinated chicken. Place the boiled eggs and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the half cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Spread the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five to fifty minutes.  Let it stand for fifteen minutes before opening. Serve hot, garnished with quarters of boiled egg, fried onions & gingrt juliennes and accompanied with boorani raita, salan and salad.


Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (6/10)
Texture – Rice should be separated and flavourful


7. Murg Malai Tikka Biryani
Creamy Chicken Tikka Biryani

Ingredients
Murg malai tikka                                 500 gm
Basmati rice                                       400 gm
Brown onion                                       4 tbsp
Cashew nut paste                                2 tbsp
Fried cashew nuts                               2 tbsp
Curd                                                   100 gm
Cream                                                  2 tbsp
Milk                                                     1 liter                                      
Salt                                                      to taste
Ginger garlic paste                               2 tbsp
Green chili paste                                  1 tsp
Coriander powder                               2 tsp
White pepper powder                          2 tsp
Garam masala powder                         1 tsp
Cardamom powder                              ¼ tsp
Green Cardamom                                6
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    2 tbsp
Oil                                                       2 tbsp
Saffron                                                few strands
Ginger                                                 2 inch
White wine (optional)                          100 ml
Wheat flour dough                               to seal


Misc en Place
Pick wash and soak the rice for an hour.
Cut the ginger into juliennes. And finely chop the green coriander leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil 1 liter water and the remaining milk in a large vessel. Add the green cardamom, cinnamon stick, bay leaf, clove, 1 tbsp salt, 2 tbsp oil and the soaked rice. Cook till it is 75 percent done. Drain.

Layering
Heat 2 tbsp of  ghee in a heavy bottom pan. Add cumin seeds and let them crackle. Now add the  ginger garlic paste and sauté for two minutes. Add the coriander powder, white pepper powder & green chilli paste and cook for another couple of minutes..

Now add the cashewnut paste cook till it start leaving oil. Put off the flame. Add the murg mali tikka,  cream, whisked curd, garam masala powder, cardamom powder & few drops of kewra water. Mix them nicely.

Sprinkle half of the brown onions, ginger juliennes, chopped green coriander, fried cashewnuts, and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander and fried cashew nuts. Sprinkle the dissolved saffron and white wine.

Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita and salad.

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful

No comments:

Indian tomato sauce/butter chicken gravy/ shahi paneer/ paneer makhni/ restaurant dishes/ how to do barbeque at home

makhni gravy - paneer makhni Hey guys,   Welcome come back, after the Navratra... Post navratri weekend means - no fast, no re...