can u please teach me how make biryani?

Answer 1

"Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Cook on low flame till the meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with salad or Garlic (Lehsan) chutney and Raita.

Serving: 6 to 8 persons."

Answer 2

I will discuss a method of making Biryani that would mimic the old traditions. I will not give a specific recipes. Traditionally, a Handi over coal embers is used to make Biryani. We will bake it in oven using a casserole or a Dutch oven. There are six specific steps involved in making a Biryani.


Step 1 Prepare aroma waters
Prepare two types of Aroma waters, savory aroma, and sweet aroma.



Savory aroma water
Typical ingredients include: Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt to taste.

Add all ingredients in water. Bring it to a boil. Turn down heat. Cover and simmer over low heat for 15 minutes.
If you want, you may put all the spices in a cheese cloth folded three times. In western cooking, it will be called "Bouquet Gurney". This way you can remove the whole spices after the savory water is ready.



Sweet aroma water
In reality it is hot milk with ground Cardamom seeds, Saffron strands, and Kewra. If you like you may also add rose essence.


Step 2 Precook Rice
Choose "long grain brown parboiled rice". I know it does not have the aroma of the Basmati rice, but it has nice chewy texture. The parboiled rice is also gelatinized so it does not stick together. Do not wash rice or soak it in water. If you do wash the rice, use a paper towel to remove as much of the moisture as possible.

Heat a heavy bottom pan with ghee. Stir-fry the rice. It will change color to opaque to lightly brown and give off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a boil. Turn down heat. Simmer covered. The rice will should be cooked a bit more than halfway with almost all the water absorbed.


Step 3 Precook auxiliary layer food
This can be vegetables, chicken, or lamb. Here, I will prepare lamb.
Heat a pan with Ghee. Fry ground onions, ginger and garlic till transparent. Turn off heat. Get a leg of lamb. Cut it into bite size pieces. Add lamb papaya pieces, water, and salt. Turn on heat so that water temperature is no more than 130º F. Cover and cook for 40 minutes. You should have very tender lamb. The enzymes in Papaya responsible to tenderize meat are active only between 104 and 140º F. Higher temperature will kill the enzymes. Once the lamb is tender, add tomato puree, Garam masala, and cayenne pepper. Turn up the heat and continue sautéing till ghee starts to separate. The preparation should be almost dry.


Step 4 Condiment layer
Now we need to prepare items for the condiment layer. Cut up a few onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium to hot heat till the onions start to caramelize. Lightly brown thinly sliced onions in ghee. Chop some fresh peppermint leaves and some fresh cilantro. Keep all these items in separated dishes.


Step 5 Layering
Choose a deep pot to assemble Biryani. Remember the top and bottom layers are always Rice. Lay a layer of rice. Add a bit of savory water and sweet water in circular motion, add a layer of lamb, add a "garnish layer" consisting of caramelized onions, chopped fresh peppermint, chopped fresh cilantro, toasted slivered almonds. Now start again with the layer of rice. If it is the top layer of the rice, add the savory and sweet waters as before and the garnish layer. Seal the Biryani pot with Aluminum foil.


Step 6 Baking
Preheat oven to 425º F. Place the Biryani pot in the oven. The time will depend on the amount you are preparing. After the temperature of Biryani has reached about 140º F, reduce the oven temperature to 275º F. You can also use this as a holding temperature. Remove the pot from the oven 15 minutes before service. At the time of service, break the seal (remove the aluminum foil

Answer 3

Biryani is a rice dish from the Indian Subcontinent , made from a mixture of spices, basmati rice, meat/vegetables, yogurt. There are many kind of biryanis and each kind has an uniqueness about it. From Kashmir to Kanyakumari, from East India to West India there are different varieties of the dish. It can be considered a casserole dish, as the ingredients are ideally cooked together in the final phase, and is time-consuming to prepare. Pre-mixed biryani spices from companies like ITC (under the brand name Kitchens of india), MTR etc. have become commercially available, which reduces the preparation time though the taste differs considerably.

The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves, apart from ghee, ginger, onions, garlic, and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—chicken, chevon, lamb, or sometimes beef, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry, or a sour dish of brinjal.

Though there are several methods of preparing biryani, the Hyderabad Biryani is by far the most popular version. Historians claim that the earlier Nawabs of Hyderabad wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer, and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine, and biryani of all types are eaten in all parts of Pakistan.

Tehri is the name given to the vegetarian version of the dish and is very popular in Indian homes.

In Myanmar, biryani, known in Burmese as danpauk is popular among the populace. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilises a special species of rice grown domestically, rather than basmati rice.


Preparation
Preparation styles can be broadly classified into two types, Kacchi Akhni and Pakki Akhni, based on the major difference in the method of preparation:

In Kacchi Akhni (with raw gravy), the meat, marinade and rice are layered raw and cooked only by the 'dum', or baking process. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.
In Pakki Akhni (with cooked gravy), the ingredients are already cooked before baking.
One of the recipes goes as follows:

Ingredients: 1 kg chicken preferably in 16 pieces and a couple of Drumsticks, 1kg Basmati rice, 1 cup finely chopped onions, 2spoons ginger garlic paste, 3 spoons red-chilli powder, 1/2 spoon Turmeric, 2cupfuls of Mint leaves, 1cup coriander leaves(cilantro), 2 spoons coriander powder (dried seed), half spoon garam masala powder, 1cup cconut milk, 1 full Lemon, 1 1/2 spoon salt (or according to taste), 1cup Ghee (clarified butter), 1/2cup Yogurt, 1 cup oil, 2 spoons dried Coconut Powder, 1 cup cocunut milk, 5 drops edible Saffron colour, 1 cup longitudinally chopped onions(1), and another cup finely chopped onions(2),100gms Cashew nuts, 4-5 Bay leaves (tej patta), 4-5 cloves, 3-4 an inch-long Cinnamon sticks, 6-10 green chillis ground to paste, 3-4 Cardamom pods, 1-2 spoons shahjeera (cumin),

Answer 4

which biriyani?veg, or chicken or mutton