By Lakshman Vishwakarma

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Veg Biryani


Biryani is served in India on feast days and special family occasions.Aclassic Indian dish made of chicken, basmati rice that is served during celebrations like wedding, anniversary,and festivals. This is simply delicious.A great one-pot rice dish that can still be served up a few days later, perfect for leftovers.Chicken Biryani is far most popular Indian rice recipe all around the globe.Discover how to make Chicken Biryani using our easy to make Chicken Biryani recipes

CHICKEN BIRIYANI thali

INGREDIENTS:

  • Basmati Rice -500 gm
  • Potatoes
  • Coriander leaves 15-20 strands
  • Mint(pudina) leaves 10
  • Green chillis 5-6
  • Ginger-garlic paste 2 tea spn
  • Curd 2 tbl spns
  • Food color(orange or yellow) a pinch
  • Biryani masala 1 tea spn
  • Salt
  • Oil 2 tbl spns
  • Ghee 2 tbl spns


Without MASALA

chicken dum biryani

Note: If Biryani masala is not available or if you wish to use fresh masala, then dry roast the following and make powder.
Cloves 6-7
Cinnamon 2″ piece
Cardamom 2
Poppy seeds 2 tea spns
Nut meg(Jayphal) 1



PREPARATION:


  1. Cook the rice with 2 drops of oil and salt (Oil doesn’t allow the grains to stick together) in around 1:3 water for 10min. (Rice should be only half cooked). Drain the water.
  2. Grind coriander leaves, green chilies, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste.
  3. Add this paste, salt and curd to vegetables and keep it aside to marinade(optional - need not be marinated).
  4. Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Separate out the oil from onions.
  5. Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture along with vegetable, salt (add less salt because it is already added to rice), 1/4th of the garam masala.
  6. Spread a thick layer of rice. Then spread a layer of onions, biryani masala, color(mixed in water).
  7. Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, biryani masala, color is added. From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame). Serve hot.


Chicken Biryani


Biryani is served in India on feast days and special family occasions.Aclassic Indian dish made of chicken, basmati rice that is served during celebrations like wedding, anniversary,and festivals. This is simply delicious.A great one-pot rice dish that can still be served up a few days later, perfect for leftovers.Chicken Biryani is far most popular Indian rice recipe all around the globe.Discover how to make Chicken Biryani using our easy to make Chicken Biryani recipes

CHICKEN BIRIYANI thali

INGREDIENTS:

  • Basmati Rice -500 gm
  • Chicken-1/2 kg
  • Hard boiled eggs-3
  • Onions-¼ kg
  • Potatoes-¼ kg
  • Tomatoes-¼ kg
  • Shelled peas-1 cup
  • Raisins-50 gm
  • Nuts (cashew nuts, pistachios)-50 gm
  • Ghee-250 gm
  • Juice of 3 limes
  • Yogurt-3 tbls


FOR MASALA

chicken dum biryani

Coriander seeds-1 tablespoon
Cumin seeds-½ teaspoon
Garam masala powder-½ teaspoon
Small bunch of coriander leaves
A few springs of mint leaves
Red chillies-3
Small piece of ginger
Garlic-3 cloves
Chillies-3 green


PREPARATION:


  1. Wash the rice and soak in water for 15 minutes.Cook separately by adding 1 1/2 cups of water for a cup of rice,along with some cardamon,cloves and cinnamon stick(2 each).
  2. Cook the rice until it breaks while pressing in hands(3/4th).After cooked remove the rice and spread it out on a thali or a big pan. In the mean time prepare the gravy,slice onions,tomato. Slice eggs length-wise in half.Clean and cut chicken into small pieces.
  3. Wash, peel and quarter the potatoes. Grind the ingredients for masala to a smooth paste.
  4. Heat ghee in a fry pan and fry the onions until brown.Remove half and keep aside for garnish. Fry the nuts,cashews and keep aside.Add ground masala to remaining onions and fry well.
  5. Add chicken pieces, potatoes, green peas,salt to taste,yogurt,tomatoes and fry well .Add 2 cups of water and cook until all the water is absorbed,and it forms a thick gravy.
  6. Put 2 tablespoons of ghee in an oven proof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions, boiled eggs and scatter with sultanas.Repeat layers and finish with a layer of rice. Sprinkle some ghee,RAISINS,FRIED CASHEWS on last layer of rice.
  7. Place in an oven and bake for 15 minutes,or until the top gets brown.In case of stove you can keep in low flame and simmer for 15 minutes.Remove from fire and mix evenly.Serve hot with spiced onion yogurt salad.

    CAN ALSO MAKE THE SAME RECIPE WITH FISH OR MUTTON.


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