ENIKKARIYAAVUNNA ELLAA BIRYANI RECIPIES UM UNDEY

by **strangebeauty** Sat Aug 04, 2007 12:21 pm

Chicken Biryani

Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup

Preparation
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.

4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

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Mutton Biryani recipe

Ingredients
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.
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Vegetable Biryani Recipe

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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Gosht Biryani

Serves 4

Preperation Time 40 Minutes

Contents
Lamb

Ingredients
1 kg mutton or lamb
2 cups basmati rice
1 tblspn of whole garam masala
2 cups yogurt
2 cups of sliced onions
5 tblspns of ghee or oil
2 green chillies
2 tblspns of ginger paste
2 tblspns of garlic paste
2 cups of chopped tomatoes
Salt to taste
1 tspn of turmeric powder
2 tblspns of coriander powder
1 tblspn of cumin powder
1 tspn of red chilli powder
2 tspns of garam masala powder
a generous pinch of saffron
½ cup of warm milk
1 two inch piece of ginger
½ cup of fresh coriander leaves
½ cup of fresh mint leaves
50 gms of butter

For Garnishing
Fried sliced onions

Recipe
Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately.

Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.

Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.

Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously.

Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.

In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat.

Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content.

Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garm masala powder, mint leaves and butter.

Cover it with aluminium foil and cook in a pre-heated oven for fifteen to twenty minutes.

Serve garnished with fried sliced onions and mixed vegetable raita.

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Hyderabadi Biryani

* 1 kg boneless mutton
* ½ kg Basmati rice
* 2 Onioins
* ¼ cup lime juice
* ½ kg curd
* 6 tsp ginger-garlic paste
* 6 green chilies ground into fine paste
* 2 cloves
* 10 g cinnamon
* 4 cardamom
* Finely chopped coriander leaves
* 12 mint leaves
* Pinch of saffron immersed in water
* 2 tbsp ghee
* 2 cup oil
* Salt as per taste

Preparation

* Wash the meat and cut it into small pieces
* Marinate the meat with ginger garlic paste and keep it aside for an hour
* Cut the onion into thin long pieces and fry till they are golden brown. After cooling crush the onions with hand
* Mix curd, ¾ part of crushed fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.
* Cook the basmati rice. When the rice is half cooked remove it from the flame.
* Drain out the water completely and spread the half cooked rice over marinated meat
* Upon the rice layer spread limejuice, saffron color, ghee and remaining part of crushed onion.
* Cover the utensil with lid tightly and cook on a very low flame for half an hour.

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