Biryani Recipe – Types, Ingredients, Recepies

Biryani Recipe in Urdu Chicken Paksitani Images Pics

The Ingredients required for a chicken biryani are

• 7-8 Onions (very thinly sliced and deep-fried until light brown)
• 10-15 Cashews (fried in a little desi ghee/clarified butter)
• 1 Kg Chicken on the bone cut into 12 pieces
• 1 cup yogurt
• 2 Tsp Garlic paste
• salt to taste
• 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
• 3-4 Tbsp oil
• Oil for frying the onions
• 6-7 cloves
• 2 (1 inch) Cinnamon
• 4 green Cardamoms
• 3 Bay leaves
• 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
• 4 large Tomatoes (chopped finely)
• 1/4 Tsp of mace powder
• 1/4 Tsp of grated Nutmeg
• 1 Tsp Coriander powder
• 1 Tsp red Chili powder (to taste)
• 1/2 Tsp Turmeric powder
• 2-3 green Chilies (to taste, chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tbsp Garlic (chopped)
• 6-7 dried, pitted prunes
• 1/2 cup of milk a few strands of Saffron (kesar)
• 3-4 Tbsp Desi ghee (clarified butter)
• 2 cups of fresh green Coriander (chopped)

STEP 1

• Marination
• Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and a little salt, for a good 8 hours.

STEP 2

• Making Barista (fried onions) for chicken biryani
• Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or Kadai.
  Separate the sliced onions using your fingertips. Put the onions in the oil and reduce the heat to medium-low.
  Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.
• Once a uniform color is obtained, drain on a thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside.  As they cool down, the onions will become crispy.

STEP 3

• Boiling the rice
• Boil the rice. For this take a BIG vessel (deep and wide), but lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamoms, 1/4 tsp of Shahi jeera (caraway seeds), and more salt.
• Remember that you should boil the rice in lots of water and salt (pretty much like pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let it boil vigorously on high flame for about 5-7 minutes.
• You have to par-cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

• Preparing the chicken
• Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon, and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on medium heat till all the water dries up (water from the chicken and yogurt).
• Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt, and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.
• The chicken should be just cooked and dry (because it will get
  cooked further in the final step and if any water is left in it the rice will become soggy).
• Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

• Make saffron milk
• In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.
• Final STEP Assembling the chicken biryani
• Use a deep heavy bottom pan with a lid.
• First spread some desi ghee at the bottom of the pan.
• Second, a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.
• Repeat the layers with rice being the topmost layer. Sprinkle the leftover onions and all the cashews.
• Pour the milk and saffron on the top using a spoon, evenly covering the whole area.
• Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Biryani is the royal dish amongst all the exotic rice dishes of India and remains the dish to serve on all best and auspicious occasions. Whether one serves it to welcome house guests on their first day, or whether it be the main course of the menu in formal entraining or a gala festivity, the painstaking care which the housewife will take in the preparations of Biryani will commence when she selects her ingredients. Nothing but the best will do. Although there are numerous variations of Biryani, our carefully compiled recipes are fit to serve Royalty. The pride and care that goes in the making of Biryani is a story itself. We remember nostalgically, the day when grandma used to make Biryani. The frying of the onions just to that particular goodness; the weighing of the saffron with the precision of a goldsmith; the marinating of the meat in the spices and curds; the weighing down of the lid with a brick; the listening in, in order to ascertain whether it is ghee or moisture that is sizzling, plus a lot of other rigmarole. We must confess that in those days the pot of Biryani., when finally opened, announced itself to the whole neighborhood, and the aroma and fragrance that emanated was sufficient to make the most fastidious smack their lips in anticipation. Whilst we cannot indulge in all these time-consuming activities, here is a recipe that even grandmother will be hard to put improve upon.

• Add all the marination ingredients to a bowl. yogurt, salt, red chili powder, biryani masala, turmeric, ginger-garlic paste, lemon juice, cardamom powder, mix them well to make a paste.
• Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit overnight in the fridge or for at least 2 hours. Keeping overnight makes the chicken very soft once the biriyani is cooked. If you are marinating it just for 2 hours, i suggest keeping the pieces too small to medium and not very large
• Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till ¾th cooked. The rice must be grainy and you must get a bite into it meaning it has to be slightly undercooked.
  4. Add the chicken marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander, and mint leaves. Add oil and mix it.
• Layer the rice over the chicken. The rice must be moist and not dripping water. It should not be dry either.
• Add fried onions, mint, and coriander leaves. Sprinkle biryani masala
• Layer the rice again.
• Sprinkle fried onions, mint and coriander leaves, and biryani masala. Pour the saffron milk
  Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make the dough and stick to the rim of the pot.
• Cover the pot with a lid. If using dough. make sure the lid sits on the dough
• Place the pot over a hot old Tawa. Cook on a medium-high for about 15 to 20 minutes
• Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

• Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and goat meat. Popular variations use chicken instead of goat. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
• I have had great luck with this biryani recipe in the past but this is the first time I got a chance to take step-by-step pics to share it with you. I’ve already posted a different version of  Dum Biryani before that required an electric oven but you can make this just on a stovetop. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all.
• The secret to this version of biryani is to make sure you don’t overcook the rice in step 8.  Enjoy making this “Dum Biryani”.

INGREDIENTS

•  1 kg – Chicken 1 kg – Rice 1 bunch – pudina 1 bunch – Coriander leaves 4 to 5 – Onions 3 tbsp – Ginger Garlic paste
• 1.5 tbsp – chili powder 1/2 tbsp – Turmeric powder 3 tbsp – Chicken masala 2 tbsp – coriander powder Whole Garam Masala 3 to 4 – biriyani leaves 1 cup – Curd 2 – Lemon.

METHOD

• Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
• Add enough oil and fry finely chopped onions till golden brown color.
• Remove from oil.
• Now drop the marinated chicken in that oil and keep it aside.
• Take rice in another vessel, add whole garam masala, biryani leaves, salt, and allow it to cook.
• When rice is half cooked, strain it.
• Cook the chicken and add pudina and coriander leaves.
• Add half the boiled rice and fried onions.
• Add remaining rice and onions layer by layer and cover the vessel with a lid (don’t allow pressure to go out). Reduce flame and cook for 40 min.
• Finally, add lime juice mixed with turmeric powder through small holes made in the rice.

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

• Be a kid or a teenager or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavor may change but its flesh remains high in protein, low in fat and can be digested easily. Or try out these recipes from Hyderabadi Cuisine like Gulabari Kofta Biryani, Mushroom Galouti, Gosht Gulbarga, Boorani Raita.

Ingredients – 1

• Basmati rice – 3 cups
• Chicken- 1 lb (1/2 kg) (cut into small pieces)
• Onion -1 large/2 small ( cut lengthwise)
• Tomato – 2 ( finely chopped or crushed)
• Ginger garlic paste -1 tsp
• Coriander leaves – ¼ cup (finely chopped)
• Mint leaves – ¼ cup (finely chopped)
• Green chilies – 5 no’s (finely chopped)
• Oil -3 tbsp
• Ghee – 3 tbsp
• Yogurt -1/4 cup
• Water Coconut milk mixture – 4.5 cups ( 1 cup coconut milk diluted with remaining water)
• Salt – to taste
• Chilly powder – 2 tsp ( or as needed)
• Fennel Powder – 2 tbsp
• Turmeric powder – ¼ tsp
• Ingredients-2 ( For Marination)
• Salt – ¼ tsp
• Lemon juice /Yoghurt – 2 tblsp
• Turmeric powder – ¼ tsp
• Coriander powder – 1 tsp
• Cumin Powder – 1 tsp
• Garam Masala – 1 tsp
• Pepper powder – ½ tsp
• Chilly Powder – 1 tsp
• Ginger garlic paste -1 tsp
• Garam Masala
• Bay leaf – 2
• Cinnamon – 4
• Star Anise – 2
• Cloves -5
• Cardamom -3

Preparation Steps

• Wash and cut the chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for at least half an hour.
• Rinse the rice, soak it for at least 15 minutes, drain all water from it and keep aside.
• Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biryani even more flavorful and prevent the rice from sticking to each other. You can omit this step if you don’t have time.

Method

• In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like the whole masala coming in your mouth.
• Slowly add onions along with chopped green chilies.
  When onions turn slightly brown and crispy add ginger garlic paste, chopped coriander, and mint leaves.
• Next, add tomatoes and sauté for a while till the oil separates.
• Now add the marinated chicken along with turmeric powder, chilly powder, fennel powder, yogurt and salt. Sauté everything for 5-10 minutes until it thickens to a gravy consistency

Biryani Recipe in Urdu Chicken Paksitani Images Pics

• Beef Masala and Basmati rice combined together into delicious Biryani…
  When it comes to biryani, I always go with chicken. Bone-in chicken pieces like a drumstick or leg-thigh pieces make excellent biryanis. I seldom make mutton or goat biryani as I am not a fan of mutton. I love beef but haven’t tried making biryani with it.
• Last week, I had received an email from one of my readers asking me to share the recipe for making beef biryani. I had been thinking of making beef biryani for so long, and now the email request inspired me to make up my mind to make beef biryani over the weekend.
• Since beef has to be cooked for a longer time, I made the beef masala in a pressure cooker. That kind of made the preparation process much easier. Basmati rice was cooked separately in a rice cooker and then combined with the beef masala. One of my favorite ingredients to add in biryani is fried onion, I make homemade fried onions and I say No to store-bought ones as they don’t taste any good. Freshly fried onions enhance the flavor of the biryani greatly and it imparts a nice aroma too.
• Now, it’s time to brag: This beef biryani tasted phenomenal, much better than chicken biryani or the beef restaurant biryanis. If you are looking for an incredibly tasty beef biryani, I will say you gotta try this recipe.

Ingredients

• 100ml/3½oz full-fat milk
• 1 heaped tsp saffron strands
• 1kg/2lbs 2oz braising steak, cut into bite-sized chunks
• 4 onions, peeled
• 4 garlic cloves, peeled
• 25g/1oz fresh root ginger, peeled and roughly chopped
• 2 fresh red chillies, deseeded and roughly chopped
• 5 cloves
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ¼ cinnamon stick
• 12 cardamom pods
• 2½ tsp sea salt flakes, plus extra to season
• ½ whole nutmeg, finely grated
• 135ml/4¾fl oz sunflower oil
• 200ml/7fl oz natural yoghurt
• 2 bay leaves
• 2 tsp caster sugar
• 325g/11½oz basmati rice
• 4 tbsp chopped fresh coriander
• 50g/2oz butter

Method

• Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight trip the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over medium-high heat until browned on all sides. Transfer to a large, lidded saucepan.
• While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger, and chilies. Add 50ml/2fl oz cold water and blend to a smooth paste.
  Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt, and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined.
• Add a further three tablespoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yogurt, 450ml/16fl oz water, and bay leaves. Place the pan over low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally.
• Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste.
  Toast the almonds in a non-stick frying pan and cook over medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool.
• Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over fairly high heat until softened and golden-brown, stirring frequently. Set aside.
• Preheat the oven to 180C/350F/Gas 4.
• Half-fill a large pan with water, add one teaspoon of salt and bring to a boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined.
• Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes.
• Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters.
• Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve.

References