Biryani. Biryani (pronounced [bɪr.jaːniː]) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. Aval Biryani - Ventuno Homecooking - Vegetarian. A Biryani that was worth a war!
From Hindi बिरयानी (biryānī)/Urdu بریانی (biryānī), from Persian بریانی (biryānī), compound of بریان (biryān, "roast") (from برشتن (birištan, "to roast")) and the suffix ـی (-ī). biryani (countable and uncountable, plural biryanis). A spiced dish of rice, blended with meat and/or vegetables. The Biryani Blogger will take you through an exciting journey of exploring the best restaurants serving biryani in Chennai, Tamilnadu and the rest of India. You can cook Biryani using 28 ingredients and 9 steps. Here is how you cook that.
Ingredients of Biryani
- You need 500 gms of long grain aromatic basmati rice.
- You need 1 kg of chicken (or any other meat).
- It's 5 of medium sized onions.
- It's 1/2 cup of desi ghee.
- You need 1 cup of refined oil.
- You need 1 of bay leaf.
- It's 1 of black cardamom.
- Prepare 1 teaspoon of black peppercorns.
- It's 4-6 of green cardamoms.
- Prepare 4-6 of cloves.
- It's 2 inch of cinnamon stick.
- Prepare 1 teaspoon of Caraway seeds(Sah jeera).
- It's 2 teaspoons of corriandar seeds.
- Prepare 2 teaspoons of garam masala.
- You need 1 cup of hung curd.
- It's 2 teaspoons of lemon juice.
- Prepare 2 teaspoons of mustard oil.
- Prepare 2 tablespoons of ginger paste.
- It's 2 tablespoons of garlic paste.
- You need 2 teaspoons of turmeric powder.
- You need 1 teaspoon of red chilli powder.
- Prepare 2 teaspoons of cumin powder.
- Prepare 2 tablespoons of coriandar powder.
- Prepare 1 cup of chopped mint leaves.
- You need 1 cup of chopped corriandar leaves.
- You need 1 tablespoon of milk.
- You need 10-12 of Saffron strands.
- It's 1 teaspoon of kewra esence.
Biryani Recipes, Biryani Recipes In Urdu. Easy Urdu Recipes with step by step instructions. مختلف اقسام کی بریانی. Urdu Recipes of Biryani, Easy Biryani food recipes in Urdu and English. A biryani is usually saved for special occasions but we've got easy biryani recipes as well as some real showstoppers.
Biryani instructions
- First marinate the chicken with yogurt, coriander powder, cumin powder,garam masala powder,red chilli powder,green chillies,salt, chopped mint leaves, chopped coriandar leaves & oil & keep it marinated for at least 1-2 hours..
- Then in a pan add adequate amount of refined oil & fry the sliced onions untill golden brown & crisp.Keep aside..
- Now cook the meat with some fried onion it it..
- Now make biryani masala by adding bay leaf, coriandar seeds, peppercorns,mace, nutmeg,caraway seeds,clove, cinnamon,green cardamoms,black cardamom. First roast them a bit then make a powder out of it..
- Add biryani powder to the prepare meat & mix & transfer it in a heavy bottom vessel..
- Then cook the rice 80% by adding some salt, clove,mace,green cardamoms, carraway seeds in it. Strain the water completely & pick the used whole spices from rice & throw them up..
- Now in that deep vessel where the meat already in there add a layer of rice on the top of the meat and sprinkle chopped corriandar,mint over it then add ghee,saffron soaked in milk,fried onions & finally few drops of kewra esense..
- Now cover the vessel with lid and seal the lead with atta dough or aluminum foil paper. Keep a heavy weight over the lid & cook it on a high heat for first 5 minutes then cook it for another 25 minutes on a medium low heat..
- After 40-45 minutes open the lid and mix everything together and serve biryani hot with boiled egg & raita..
Fluffy rice is cooked on top of a flavourful curry and adorned with herbs, nuts or fruit. biryani. having said that i have also posted quite a few biriyani without cooking in a dum style. for finally, i request you to check my other detailed biryani recipes collection with this post of paneer. A fragrant Indian rice and chickpea dish infused with Indian spices - vegan adaptable and gluten-free. Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style (Dum), one The Biryani spread to Mysore by Tipu Sultan of Carnatic. Needless to say it was a royal dish for Nawabs.
