What is the recipe of biryani???

Question

What is the recipe of biryani???

Answer 1

Just put biryani recipe in the Google or yahoo or search the web. Because I see one for chicken vegitable and something called Gosht biryani.

Answer 2

DUNNO BUT IT SURE DOES TASTE GOOD DONT IT?? :)

Answer 3

Chicken BIryani :-

Ingredients :

Basmathi Rice  - 4 cups

Ginger & garlic paste- 200 gms

Green chillies - 6

Onion finely chopped - 1

tomato finely chopped - 2

Cinnamon, cloves,  cardamom - 10 gms  each

cashew nuts - 100 gms

Ghee - 200 gms

Chicken - 150 gms

Garam Masala powder - 2 sp

Chilli powder - 3 sp

Mint leaves & coriander leaves

lemon - 1/2



Tip : More ghee gives good taste

The Basmathi rice if soaked 1/2 hour before the food is cooked gives good taste

Preparation :

1) Add ghee to a pan fry onions and tomatoes.

2) Add cashew nuts, cloves, cinamon, cardamom to the ghee

3) Add mint leaves,  coriander leaves,  green chillies to the ghee

4) Add ginger & garlic paste to it

5) Then add garam masala  and chilli powder, chicken to it

6) Add water to the mixture,  add 2 cups of water for 1 cup and add salt to taste .

7) bring the mixture to a boil and add the rice

8) Add the lemon juice to it and then let the rice to be cooked.

Tip : Let the rice cook till 4 whistles in a pressure cooker

Answer 4

Hi!

HYDERABADI BIRYANI

Ingredients

1 kg chicken preferably in 16 pieces and a couple of drumsticks,

1 kg Basmati rice,

1 cup finely chopped onions,

2 tsp ginger and garlic paste,

3 tsp chilli powder,

½ tsp turmeric,

100 g cashew nuts,

4 or 5 bay leaves,

4 or 5 cloves,

2 cm long cinnamon sticks,

6 to 10 green chillis ground to paste

3 or 4 cardamom pods,

1 or 2 tsp cumin

2 cups mint leaves,

1 cup coriander leaves(cilantro),

2 tsp coriander powder,

½ tsp garam masala powder,

1 cup coconut milk,

1 lemon,

1 ½ tsp salt (according to taste),

1 cup ghee (clarified butter),

½ cup yogurt,

1 cup oil,

2 tsp dried coconut powder,

few strands of saffron,

2 cups finely sliced onions,

Preparation

1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

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VEGETABLE BIRYANI

Ingredients :



Basmati Rice             1 cup

Onions medium size       1 NO cut lengthwise

Tomatoes Big             1 No cut lengthwise

Carrots                  1/4 cup cut into matchsticks

Beans                    1/4 cup cut lengthwise

Peas                     1/4 cup

Potato Big               1 No cut lengthwise

Ginger-garlic paste      1 tbsp

Pudina(Fresh Mint)       1/2 of small Bunch

Coriander Leaves         1/2 of small Bunch

Yogurt                   1/4 cup

salt & chilli powder     Acc to taste.

Dhania Powder            1 Tbsp.

lemon Juice              1 Tbsp

Oil                      2 Tbsp

Saffron(optional)        few strands soaked in warm milk.



Method:

Cook Rice seperately & Cool.

Wash All the veges except Onions & tomatoes.

Marinate the same with Yogurt & ginger-garlic paste

for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.

Add tomatoes, salt & fry till it leaves all the juices.

Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania

Powder.

Cover & cook in low steam till all the veges are tender.

Mix in lemon juice & fry till the moisture is absorbed.

Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30 minutes before serving.

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SOYABEAN BIRYANI

A nutri-packed biryani! Soyabeans are one of the healthiest pulses for a vegetarian diet as apart form other nutrients, they also abound in vitamin B12 which is otherwise lacking in other vegetarian foods.

I have added three parts of vegetables to make the glycemic index of this dish lower.

You will surely relish the spicy flavours of the masala mixture in this recipe.

The is a good dish for a packed lunch to take to work that will satiate you and keep you going for a longer period.

Baking Temperature : 180°C (360°F).

Baking Time : 30 mins.

Preparation Time : 20 mins.

Cooking Time : 1/2 hour.

Serves 4.

Ingredients



½ cup soyabeans, soaked overnight

1 cup cooked rice

1 stick cinnamon (dalchini)

1 cardamom (elaichi)

1 bay leaf

salt to taste



For the masala mixture



½ cup onions, sliced

½ teaspoon cumin seeds (jeera)

1 teaspoon ginger-garlic paste

1 cup tomatoes, chopped

½ teaspoon turmeric powder (haldi)

½ teaspoon chilli powder

½ teaspoon coriander (dhania) powder

¼ cup low fat milk or low fat curds

1½ cups mixed boiled vegetables (peas, french beans, cauliflower)

¼ cup mint, chopped

¼ cup chopped coriander

1 teaspoon oil

salt to taste



Method

1. Wash and drain the soyabeans. Add approx. 2 cups of water and the cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain and keep aside.

2. Combine the cooked rice and soyabeans.



For the masala mixture

1. Heat the oil in a non-stick pan and add the cumin seeds.

2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.

3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and ¼ cup of water and cook till the water evaporates and the tomatoes are soft.

4. Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi dry. Then add the coriander and mint leaves.



How to proceed

1. Spread half the rice and soya beans in a 200 mm. (8") diameter baking dish and spoon all the masala mixture on top.

2. Top with the remaining rice and soya beans and cover with aluminum foil.

3. Bake in a pre-heated oven at 180°C (360°F) for 20 to 30 minutes.

4. Serve hot, with low fat curds.





ENJOY COOKING!!!!!!!!!!

Answer 5

pls ask my mother

Answer 6

Mail me if you want the recipe of mashqoor the arabic version of biriyani. It tastes wonderful.

Answer 7

VEG HYDERABADI BIRYANI

Ingredients

1 1/2 cup of Basmati rice, washed and soaked for 30 minutes

200 GMS. Potatoes, peeled & diced

200 GMS. Carrots, peeled & diced

50 GMS. Cashewnuts

50 GMS. Almonds, soaked & peeled

25 gms. Raisins

25 gms. Glazed Cherries

100 GMS. Onions, thinly sliced

4 nos. Green chilies, thinly sliced

1 tsp. each of Ginger-garlic paste

1/2 tsp. Turmeric powder

1 tsp. Red chili powder

1 cup Curd

1 tsp. Saffron

2 tbsp. Milk

1/3 cup chopped Mint leaves

1/3 cup chopped Coriander leaves

6 Green cardamoms

2 Black cardamoms

6 Cloves

1 stick of Cinnamon divided into four

3 Bay leaves

A pinch of Mace

Rose water as required

120 GMS. Ghee (clarified butter)

Salt according to taste

A little bit of kneaded wheat dough to seal the edges of the pan



Method

    1. Put the soaked rice in a pan and add 3 cups of water. To it add 3 Green cardamoms, 1 Black cardamoms,3 Cloves, 2 divided sticks of Cinnamon, and 1 Bay leaf. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

    2. Beat the curd in a bowl and divide into two equal portions.

    3. Dissolve saffron in warm milk and add it to one portion of the curd mixture.

    4. Heat Ghee(clarified butter) in a pan, add the remaining Green cardamoms, Black cardamoms, Cloves, Cinnamon, Bay leaf , Mace and sauté over medium heat until it begins to crackle.

    5. Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute. Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.

    6. Now add the remaining portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

    7. Once the vegetables are done add the dry fruits and nuts.

To proceed :

    1. In the pan with the cooked vegetables, sprinkle little saffron- curd mixture, mint and coriander.

    2. Then spread half the rice and again sprinkle the remaining saffron-curd mixture, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid and seal with wheat dough.

    3. Put the sealed pan in a pre-heated oven for 15-20 minutes. Take out & SERVE HOT.

Answer 8

tasty rice with all kinds of green and red vegetables in it is biryani... the same way you cook rice but before that ust cook potato and carrot and pees to make them seft... then add rice and cook as usual...

Answer 9

Basmati Rice 4 cups

Mutton 1 kg.

Curd 1 cup

Onion 2 cups

Tomato’s 2 nos.

Coriander leaves 1 cup

Mint Leaves 1 cup

Ginger 1 inch

Garlic clove 1 large

Oil 1 cup

Cloves 3 nos.

Cardamom 3 nos.

Cinnamon 2 sticks

Turmeric 1 tsp.

Cumin Powder 2 tsp.

Coriander powder 2 tsp.

Chilly Powder 1 tsp.

Chillies 6 nos.

Salt

Preparation

Grind ginger, garlic, mint and coriander leaves to a fine paste along with yogurt.

Wash the rice and meat pieces. Heat oil and fry all the spices and onions. Fry them till they turn to golden brown. Now add the ground masala paste and finely chopped tomatoes. Fry this out till it is cooked well. Now add the washed meat and water. When it starts to boil add salt, turmeric, chilly powder. Add the rice and allow it to cook for about 15 minutes.

Cover the half cooked biryani and over this keep red hot coal for about 20 minutes. Stir in-between once. Keep it close till it is served. Serve it hot with any spicy curry and raitha.

good luck.

Answer 10

i wanted to be a biryani for u?????????

Answer 11

log on to kicthensofindia.com

Answer 12

Chicken Biryani

INGREDIENTS

4 tablespoons vegetable oil

4 small potatoes, peeled and halved

2 large onions, finely chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon salt

2 medium tomatoes, peeled and chopped

2 tablespoons plain yogurt

2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom

1 (2 inch) piece cinnamon stick

3 pounds boneless, skinless chicken pieces cut into chunks

  

2 1/2 tablespoons vegetable oil

1 large onion, diced

1 pinch powdered saffron

5 pods cardamom

3 whole cloves

1 (1 inch) piece cinnamon stick

1/2 teaspoon ground ginger

1 pound basmati rice

4 cups chicken stock

1 1/2 teaspoons salt

DIRECTIONS

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Vegetable Biryani

Ingredients

1 can  Mixed vegetables

2 cloves  Chopped garlic

2  Large onions, coursely chopped

  Salt & pepper

1 tsp.  Kashmiri masala

1 tsp.  Chili powder

3 tsp.  Turmeric

2 tsp.  Cumin powder

2 tsp.  Coriander powder

3 tsp.  Olive oil

1/2 cup  Raisins

1/2 cup  Chopped almonds

2 cups  Basmati rice

1 tsp.  Margarine

Preparation

Combine rice and margarine and boil in water until water is evaporated - set aside.

In large sauce-pan or wok, heat olive oil on medium high. Add garlic and onions, salt, pepper, kashmiri masala; stir frequently and cook until onion is softened; add juice from mixed veg to prevent burning. Add mixed vegetables, chili, turmeric, cumin, coriander, raisins, almonds. Continue cooking on medium-high for about 10 minutes; stir often. Combine cooked basmati rice, mix thoroughly; simmer 5 to 10 minutes, stirring occasionally.

Answer 13

Quick Spicy Chicken Rice (Murg Biryani)

Flavored rice (called Basmati rice) cooked with Chicken (called Murg in India) and spices. Such a Quick, flavorful and aromatic dish

Serves: 4

Cooking time (approx.): 29 minutes

Style: North Indian (Mughlai) Non-Vegetarian

8  medium pieces (about 800  grams) of chicken

2  cup(s) flavored rice(basmati)

4  cups water

1  cup(s) yoghurt

1  teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders

1  tablespoon(s) each of ginger and garlic pastes

2  tablespoons clarified butter (ghee) / butter

salt to taste

2  medium sized onions cut into fine rings

browned onion rings and finely chopped coriander leaves for garnishing

Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2  minute(s).

Cover and cook on low level for another 12  minutes or till the chicken pieces are half done.

Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15  minutes or till the rice is done and all water is evaporated.

Garnish with crunchy brown onions and finely chopped coriander leaves.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.

If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.

To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.

Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.

Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.

http://www.syvum.com/cgi/online/serve.cg...

Answer 14

Kacche Gosht Biryani

Preparation time: 40 minutes

Marination time: 3-4 hours

Cooking time: 30 minutes

Serves: 8

Ingredients:

1 kg mutton (a mix of chops, marrow bones with meat and medium-sized pieces from lamb's shoulder)

1/2 kg Basmati rice

4 onions, finely sliced

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp red chilli powder

1 bunch of fresh green coriander, chopped

1 small bunch of fresh green mint, chopped

4 green chillies

4 cardamoms

6 cloves

1 half-inch cinnamon stick

1 tbsp caraway seeds

1 tbsp peppercorn

1 small piece of nutmeg

A few flakes mace (ground)

4 cups yoghurt

Juice of 3 lemons

1/2 cup milk

A liberal pinch of saffron

2/3 cup oil

2 tbsp ghee, Salt to taste

Procedure:

Heat oil. Fry the onions till golden brown. Crush, when the onions get cool. Rub the ginger and garlic well into the meat. Add 3 cups of yoghurt, salt, red chilli powder, coriander, mint, green chillies, the ground spices, lemon juice, crushed onions and the oil in which the onions were fried. Mix well and marinate for about 3-4 hours. Wash the rice and mix with one cup well beaten yoghurt. Add saffron in half a cup of milk. Set aside.

Take a heavy-bottomed pan with a tight covering lid. Transfer the marinated meat with the marinade to the pan. Place the rice over the meat. Sprinkle the saffron milk over the rice. Dot it with ghee. Cover and cook, first at high, then at medium low heat till the meat is tender, the liquids are absorbed and rice cooked. Take out gently and serve steaming hot.

______________________________________...

Dum Pukht Biryani

Preparation time: 30 minutes

Marination time: 2 hours

Cooking time: 30 minutes

Serves: 8

Ingredients:

1 kg mutton (cut into small pieces)

1/2 kg long grain Basmati rice

250 gm onions, ground

2 tbsps ground ginger

1 tbsp peppercorn

1/2 tbsp cumin seeds

6 cloves

Seeds of 2 black cardamoms (ground)

4 cups yoghurt, whisked

1/3 cup ghee mixed with 1/3 cup oil

A large pinch of saffron

2 tbsps ghee

1/2 cup milk

Salt to taste

Procedure:

Mix salt, a little saffron, onion paste and the ground ginger. Rub the mixture well into the meat. Set aside for at least a couple of hours. Mix the ground spices and a little saffron with half the quantity of yoghurt. Rub the mixture into the meat.

Take a heavy-bottomed pan and place the meat in it. Separately, heat three-fourths of the ghee/oil mixture and pour it over the meat. Wash rice. Mix with the balance of yoghurt, one glass water and a little salt. Spread the rice over the meat.

Cover the pan with a tight fitting lid and seal it with dough (alternatively pressure cook); cook first at high heat and then slow. When the dish is almost done, uncover and pour the balance of ghee/oil and sprinkle the milk. Cover again and cook for a few minutes till the meat is tender and rice done. If done well, the meat should be tender and each grain of rice, though fully cooked, should stand out separately. Serve steaming hot.

Answer 15

I am a vegetarian

Answer 16

Chicken Biryani

SUBMITTED BY: Nazia

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Original recipe yield:

6 to 8 servings

PHOTO BY: SummerRain US METRIC

SERVINGS    About scaling and conversions

INGREDIENTS

4 tablespoons vegetable oil

4 small potatoes, peeled and halved

2 large onions, finely chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon salt

2 medium tomatoes, peeled and chopped

2 tablespoons plain yogurt

2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom

1 (2 inch) piece cinnamon stick

3 pounds boneless, skinless chicken pieces cut into chunks

  

2 1/2 tablespoons vegetable oil

1 large onion, diced

1 pinch powdered saffron

5 pods cardamom

3 whole cloves

1 (1 inch) piece cinnamon stick

1/2 teaspoon ground ginger

1 pound basmati rice

4 cups chicken stock

1 1/2 teaspoons salt

DIRECTIONS

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.