Now put the meat in the pot in which the biryani will be cooked. Add bay leaves, cloves, cinnamon, cardamom, kebab sugar, cumin seeds, groundnut powder, raisins one by one. Now add potatoes and chilli. The potatoes should be lightly fried with a little salt and turmeric beforehand.
To make biryani rice, take another pot of water and add cinnamon, salt and bay leaves. Now add basmati rice, along with salt. It takes 8 minutes to cook.
Then take down the rice. Now slowly spread hot basmati rice on the pot in which the meat is kept. Cover with 3 tbsp ghee, keora water, saffron soaked in liquid milk, chilli, one by one. Now make flour dough, and stick the flour around the pot. There should be no gap in any direction. Now let it cook for 10 minutes. Keep the gas high this time. After 10 minutes, reduce the heat to low. Hold for an hour like this. After an hour, when the dough part has hardened, remove the dough with a knife.
You will see that the biryani is done and it has a nice smell. Now serve it hot with lemon, onion and chilli.
✥ chicken twist Biryani ✥
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| Chicken Twist Biryani |
⇐ Ingredients ⇒ 1 kg basmati rice, 7-8 pieces chicken breast, 10 large shrimps, 1 cup yogurt, 1 packet biryani spices, 1 tbsp ginger, 1 tbsp garlic paste, 1 cup onion paste, 1 cup onion chopped, salt to taste, 1 cup soybean oil, 3 tbsp ghee, 2 green chilies, 6-7 whole hot spices, 2 bay leaves, 2 cloves, 2 cardamoms. 1 tsp of keora water, Soak 1 pinches of saffron in warm milk.
↺↻ Methods ↺↻
❁For Marination❁ First cut the chicken breast into medium cubes, wash and drain the shrimps. Now marinate the chicken and shrimps together with all kinds of paste masalas, yogurt and biryani spices.
Now heat oil in a pan and fry with 1 cup chopped onion to make barista. After 20 minutes, heat the marinated meat and fish in a pot with a little oil, cover and cook with a little water until the fish is cooked through.
In another pot, heat the same amount of oil and ghee with a little bit of onion barista, 1 tsp of ginger paste and salt, basmati rice, fish and meat cooking stock and add water. Cook until the rice is cooked through. This time when it becomes polao, mix it a little lightly with the shrimp and meat. Cover and cook the biryani on a low flame for another 20 minutes. After 5/7 minutes, mix a little keora water, biryani spices lightly, spread a little more ghee and saffron and simmer for 6 hours. When the biryani is done, spread the rest of the barista on top and take it down.
Finally garnish with lemon tomatoes and raw chilies and serve.
✥ shrimp Biryani ✥
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| Shrimp Biryani |
⇐ Ingredients ⇒ 1 kg basmati rice, 7-8 large shrimps, 1 cup yogurt, 1 packet biryani spices, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 cup chopped onion, 2 tbsp onion paste, salt to taste, 2 raw chillis, hot spices (7-8 bay leaves, cloves, cardamom).
↺↻ Methods ↺↻
❁For Marination❁ First wash the shrimps and drain the water. Marinate the shrimps for 10 minutes with yogurt, all kinds of paste masalas and biryani spices.
Heat oil in a large pan and fry it with chopped onion to make barista. After 10 minutes, fry the marinated shrimp in a pot with a little oil. Cover and cook with a little water until the fish is cooked through.
In another pot, heat enough oil and ghee, add a little bit of onion, ginger-garlic paste, salt and also add all shrimp cooking gravy and add basmati rice soaked in water for 1 hour. Cover and cook until the rice is cooked. Now when the rice is cooked, mix it lightly with the shrimps and cover it and cook for another 15 minutes on low heat with a pan, under the biryani pot. Then when it becomes biryani, spread barista on top and take it down.
Finally garnish with lemon, tomato and raw chilli and serve with a fun shrimp biryani.
✥ chicken Biryani in a pressure cooker ✥
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| Chicken Biryani in a Pressure Cooker |
⇐ Ingredients ⇒ 300 g basmati rice, 600 g chicken, 1 cup onion sliced, 1½ tbsp ginger paste, 1½ tbsp garlic paste, salt to taste, 1 raw chilli, ½ cup white oil, whole hot spices (6 to 7 cardamom and cloves, 2 cinnamon) ¼ tbsp Kashmiri chilli powder, 2 cups milk, ½ cup yogurt, 1 tbsp nutmeg powder, 2 tbsp keora water, a pinch of saffron soaked in milk.
↺↻ Methods ↺↻
Rice should be washed and soaked for half an hour. Boil water in a pot, add 3-4 cardamom, cloves, a cinnamon, 1 green chilli, salt, 1 tbsp of white oil and rice. When the rice is cooked, it should be taken down and water should be drained.
Fry the onion well with oil in a cooker. Now fry the chicken and the rest with hot spices. Then mix garlic-ginger paste, salt, Kashmiri chilli powder one by one and cook on low heat for 4-5 minutes. Now mix the whipped yogurt and keora water and cook for another 5-6 minutes. Then mix milk, nutmeg powder and cook for 2-3 minutes. When the chicken is 50% cooked and the spices are a little dry, the oil will come out. Now turn off the gas and mix the rice and saffron soaked in milk on the chicken, close the lid of the cooker and give a whistle on medium heat.
Now turn off the gas and cover this for 15-20 minutes. Now the delicious cooker biryani is ready.
Finally garnish with lemon tomatoes and raw chilies and serve.
✥ delicious motton biryani ✥
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| Delicious Mutton Biryani |
⇐ Ingredients ⇒ 750 g basmati rice, 500 g mutton, 4 potato (medium size), 4 onions, 1 tsp ginger paste, 1 tsp garlic paste, ¼ tsp coriander powder, ½ tsp cumin powder, 1½ tsp royal biryani spice powder, 2 tbsp milk, 2 tbsp yogurt, 2 tbsp oil, 4 tbsp ghee, ½ tsp sajira, 6 tsp kebab sugar, 4 big and small cardamom, cinnamon, cloves, a little jaytri powder, ¼ tsp nutmeg and jaitri powder , A pinch of saffron and food orange colour, 4 bay leaves, keora water as needed, 1 drop of sweet perfume.
↺↻ Methods ↺↻
❁For Marination❁ Wash the mutton and mix it with 2 tbsp onion paste, ginger-garlic paste, cumin powder and 5 tbsp of salt, yogurt and marinate with mustard oil and leave it for 3 hours.
After marinating for 3 hours, fry 1 to 2 tbsp of white oil, hot spices, large and small cardamom, cinnamon, cloves, onion paste in a saucepan, cover with the marinated mutton and put on low heat. Shake occasionally. Potatoes should be lightly boiled with salt water. Then fry the potatoes in oil.
Rice should be washed well and drained completely. Now put water in a big pot and boil water in it with big and small cardamom, cinnamon, clove, kebab sugar, cumin seeds. Now when the water turns red, you have to mix it with hot spices. Now you have to give rice. Then add salt, rose water and keora water towards the end. When the rice is 80% cooked, take it down. Mixed 1 pinch of orange food-color with 2 tbsp of rice and should be kept separate.
Now mix the fried potatoes in the pot of mutton and cook for another 5 minutes to turn off the gas. It should be dried. At the end give a little royal biryani spice powder. Now soak saffron in hot milk in a cup and cover it. Rose water, keora water, sweet perfume should be mixed.
Now put a biryani pot on the gas and spread ghee around it and give the bay leaves first. First spread the mutton made with rice layer, then spread nutmeg, Jayatri powder with rose water, then add keora water, again add rice layer, spread salt, all cooked mutton, milk and saffron. Now add fried onion, cover it well with the food-colored rice and close the lid. Cover the mouth of the biryani pan with flour. Put a taoya on the gas, put the biryani pan on the taoya, then cover and cook on low heat for 15 minutes.
Serve hot after a while with salad.
✥ egg chicken dum biryani ✥
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| Egg Chicken Dum Biryan |
⇐ Ingredients ⇒ 700 g chicken, 500 g basmati rice, 3 large onions, 1 tsp biryani spices, ½ tsp hot masala, 1½ tsp ginger-garlic paste, 2 green chilies powder, salt to taste, 2 tbsp rose water, 1½ tbsp keora water, quantitative sweet perfume, a piece of cinnamon, 1 large cardamom, 3 small cardamoms, 4 cloves, nutmeg, a jayetri, 50 gm ghee, 5-6 tbsp yogurt, 2 dried chilies paste, ½ tsp turmeric powder, 5 to 6 whole bay leaves, 2 boiled eggs, 2 potatoes. Onions should be cut long and fried (barista).
↺↻ Methods ↺↻
❁For Marination❁ Wash the chicken well and marinate with ginger-garlic paste, yogurt, hot spices, ½ tsp biryani spices, salt to taste, 1 tsp rose water, turmeric powder, raw chilli, sajira, and some fried barista, keep it an hour.
Then take marinated chicken with 4 tbsp of ghee and cook in high film. Shake for a while and cook completely.
On the other hand, rice should be soaked in normal water for ½ an hour. Then boil whole hot spices, jayetri, nutmeg, white oil in hot water, add rice in this hot water. When the rice is cooked, it should be taken down and cooled down.
At the bottom of a large pot, mix half of the chicken curry with some whole bay leaves and spread half of the white rice on it. This time on the rice, add some rose water, some keora water, biryani spice powder, some bersta, ghee and sweet perfume, eggs, potatoes and the rest of the chicken, again with rice and spices on it.
This time put flour dough in the mouth of the pot and put it well and cover it with a lid. Now press tightly. The pot should be placed on a hot taowa. Keep it for 40-45 minutes.
Serve hot chicken Dum Biryani with onion, green chilies and lemon.
✥ hyderabadi biryani ✥
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| Hyderabadi Biryani |
⇐ Ingredients ⇒ 500 g basmati rice, 1 kg mutton, 2 cups yogurt, 2 tbsp hot spice powder, 2 tbsp garlic-ginger paste, 2 cups chopped fried onion (barista) , 2 green chilies, ½ cup mint, 1 cup coriander leaves, 3 tbsp cooking oil, 1 tbsp red chilli powder, 1 pinch saffron (saffron soaked in some milk), 1 pinch turmeric powder, 50 gm cashew nuts, salt to taste.
↺↻ Methods ↺↻
❁For Marination❁ Add all the spices, yogurt, onion and garlic-ginger paste to marinate the mutton and leave it for 3 hours.
Add oil and salt to the boiling water, cook basmati rice until it is half cooked and set aside.
Heat a little oil in a pan and then add the marinated mutton, shake for a while and cook completely.
Now take a biryani pot, add cooked mutton to the bottom layer and top with the half cooked basmati rice. Mix mint leaves, coriander leaves and fried onion. Repeat the same process twice to create 2 layers, mixed the pre-soaked saffron. Now make flour dough, and stick the flour around the pot. There should be no gap in any direction. Now let it cook for 30 minutes. Keep the gas low this time. Hold for an hour like this. After an hour, when the dough part has hardened, remove the dough with a knife. Now the delicious Hyderabadi Biryani is ready.
Serve hot with fried onions, fried cashews, raisins and green chilies.
✥ lucknowi biryani ✥
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| Lucknowi Biryani |
⇐ Ingredients ⇒ 1 kg chicken, 1 kg basmati rice, 4 tbsp oil, 2 tbsp ghee, 6 chopped onions, 4 tomato chopped, 4 chilies, 10 cashew nuts, 10 raisins, 3 tbsp ginger-garlic paste, 2 tbsp turmeric powder , 50 g biryani spice powder, 2 tsp chili powder, salt to taste, 2 tsp lemon juice, 250 g yogurt, a few fresh mint leaves, a few fresh coriander leaves.
↺↻ Methods ↺↻
❁For Marination❁ The chicken pieces should be washed and chopped and then marinated with yogurt, 2 tsp lemon juice, 2 tsp turmeric powder, 2 tsp chili powder, 50 grams of biryani spice powder and some salt.
On the other hand, boil basmoti rice with whole hot spices, jayetri, nutmeg and white oil. When the rice is half cooked, it should be taken down and cooled down. Mixed 1 pinch of orange food-color with 1 tbsp of rice and should be kept separate.
Heat the oil in a pan. Then add the whole spice. Now add chopped onion and fry till soft. Now fry the ginger-garlic paste and wait till it turns golden. Add green chillies, mint and coriander leaves and fry well. Add the marinated chicken to the oil and mix well. Keep the flame high. Marinated chicken yogurt is releasing water from both sides. Cook until the water has completely evaporated.
Add ghee, cooked rice and orange food-colored rice both into the chicken. Keep moving and stick the flour dough around the pot, close the lid. Let the chicken cook until soft. When the chicken is fully cooked, add lemon juice. Now the Perfect Lucknow Chicken Biryani is ready.
Serve with onion, raita and salad.
↫ vegetarian biryani ↬
Biryani means non-vegetarian cooking. But will those who eat vegetarian be deprived of this fun taste? So I discussed two vegetarian biryani recipes with those people in mind. Hope you like the vegetarian biryani.
2 Delicious Easy Veg-Biryani Recipes that you can do prepare at home.
✿ veg - potato biryani ✿
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| Veg - Potato Biryani |
⇐ Ingredients ⇒ 1 kg basmati rice, cut 3
potatoes in half, 1 large cardamom, 4 small cardamoms, 1 inch cinnamon, 4
cloves, 3 bay leaves, 1 pinch saffron, 1 pinch turmeric, salt and sugar to
taste, 3 green chilies, 4 cups hot water, 3 chopped onions, 4 tsp milk, ½ tsp
garlic-ginger paste, 3 tsp white oil, 1 tsp ghee, ½ tsp biryani spices, 1 tsp
keora water, ½ tsp rose water.
↺↻ Methods ↺↻
Lightly fry the potatoes with salt and turmeric.
Wash the rice well and soak for less than ½ an hour. Soak 2 tsp of saffron in warm milk.
Lightly fry the chopped onion with oil in a pan, then add 1 tsp ghee, bay leaves, large and small cardamom, cloves, cinnamon. A sweet fragrant come due to frying these spices, now add the rice with boiled water, it should be covered. After 5-7 minutes, when water is drawn, mix rose water, keora water, biryani spice lightly by hand, add a little more ghee and saffron and keep it for ½ an hour.
Serve Veg-Potato Biryani hot with raita.
✿ paneer biryani ✿
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| Paneer Biryani |
⇐ Ingredients ⇒ 500 gm of Dehradun Rice, 400 gm of paneer, 2 tbsp ginger-gerlic paste, 1½ tbsp cumin powder, ½ cups yogurt, 1 tsp Kashmiri chilli powder, 1 tsp red chili powder, 2 tsp biryani spices, 1 tsp rose water, 1 tsp keora water, 2 drops sweet perfume, 4 tsp milk, 2 pinches saffron, salt to taste, 4 tsp ghee, 2 tsp mustard oil, 8-10 pieces of cashew nuts paste.
↺↻ Methods ↺↻
Soak the rice for 1 hour and make it clean.
Cut the paneer into square shape and soak the pieces in warm salt water for a while. Shake off the water and fry them with ghee.
When the mustard oil is well heated in a pan, add ginger-gerlic paste, cumin powder, chilli powder, Kashmiri chilli powder, salt as expected, 4 tsp of biryani spices and stir for 3-5 minutes with cashew paste, yogurt and some water. When the gravy become thick, take it down.
Now put ghee in the pot in which the biryani will be made and add a small amount of paneer. Sprinkle some rice with keora water, rose water, sweet perfume, milk soaked saffron, biryani spice and some ghee on it. Then add the rest of the paneer with the rice in the same manner and cover it with all the ingredients for 15 minutes.
Then leave it for another 10 minutes and serve hot.
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