how to cook biryani?

Answer 1

This is an authentic recipe, not one from a book. I got it from a woman I used to baby sit for who was from Tanzania by way of India. She used to make it just for me (lucky me!!) It is absolutely amazing.

6 chicken legs, skinned and cut up (keep the bones) or 2 lbs beef, boiled for 1 hour
1/2 cup plain yogurt
2 tsp ginger
2 tsp garlic
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric
3-4 Tbsp oil
1 can tomato paste
1 large tomato, chopped
3 green onions, chopped
1/2 medium green pepper, chopped
2 Tbsp lemon juice
2 tsp garam masala (optional)
1 cup fried onions (optional)
salt
1 tsp chilli powder (optional)
2 1/2 cups basmati rice, washed
7 cups water
2 Tbsp salt
2 Tbsp oil
3 cloves
1 cinnamon stick
4 peppercorns
1 tsp jeera seeds (cumin)

Mix chicken legs, or beef, with yogurt, ginger, garlic, salt, black pepper and turmeric. Cook, covered, in a medium pot until the chicken is done. Heat oil in a frying pan.

Add tomato paste, chopped tomato, green onions, green pepper and lemon juice Add mixture to the chicken and add garam masala (optional) and fried onions (optional). Salt and 1 tsp chilli powder can be added also if desired.

Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a oven-proof pot.

In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera (cumin) seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F.

Answer 2

There are many different types of Biryani. E.g; Chicken Biryani, Lamb Biryani, Afghani Biryani, Hyderabadi Biryani, Sindhi Biryani ... the list is endless.You MUST try to taste them all if you are a Biryani fan like me (I had Biryani for lunch today, hehe). :-P

Here you'll find some special Biryani recipes:

http://www.recipezaar.com/r/q=biryani

Answer 3

Mutton - 1kg
Basmathi Rice - 1kg
Onion - 300 grams
Tomato - 300 grams
0il / Ghee - 200 grams
Garlic - 75 grams
Ginger - 75 grams
Mint leaves - 1 handful
Cardamom - 5 numbers
Cloves - 10 numbers
Cinnamon sticks - 10 grams
Green Chillies - 5 numbers
Salt as required

Servings - 5

Preparation:

Wash and soak Rice in water. Grind ginger and garlic and make it
into paste. Cut onions keep seperately. Cut tomatoes and keep
seperately. Pluck the mint leaves and keep seperately.

Heat a heavy bottom vessel in the Stove , add oil / ghee .wait till
the oil / ghee gets heated,now add cardamom,cinnamon,clove and fry for a few seconds and then cut or slit the green chillies lengthwise and add them . After a few seconds add the cut onions and fry till it is golden brown,when it is ready add the ginger garlic paste and saute for few minutes (be careful not to brown the ginger garlic paste as it will change the taste of biryani)
add the cut tomatoes and stir every minute. After the tomatoes
are done add mutton and mint leaves together and 1 - 2 teaspoons of salt and stir till all the water from the mutton come out. (you can also add 1/2 teaspoon of turmeric powder and 1 teaspoon of red chilli powder for more hot biryani) Stir every single minute till the mutton is cooked for about 45 minutes . If the mutton is done the gravy will start to thicken.

Take the soakedbasmathi rice and drain all the water completely in a vessel ( you will need the water) Add 1200 ml of water to the gravy ( you can use the drained water if you wish , it will enhance more smell to the biryani) and wait till it starts to boil. Now check for salt ,if you need more add as per your taste. Now add basmati
rice and stir very slowly because the soaked rice will break.
Stir every single minute.If the water is all gone simmer the stove
for 15 - 20 minutes. and enjoy a nice sunday lunch.
Good luck......... and happy cooking.

Answer 4

As Salaam to you all, Biryani dishes come from India/Pakistan and certainly not Somalia. As a woman and a wife cook what you are good at, even if it is just beans on toast. If he complains tell him that most chef's are men so you do the cooking instead. In my house I do most of the cooking and my wife does the cleaning, we work as a team. Anyway, let him know that the Prophet (pbuh) cooked, cleaned and washed his own clothes most of the time. So let him fend for himself and while at it let him feed you. There is a certain edit within Islam concerning the marriage contract. A wife to be can actually state that she will not feed or cook for her husband, nor clean the house, nor spend of her wealth on the house or family. If the man still wants to marry her, then he must provide for her under those conditions. This is much stronger than any women's lib of the west and they think that we are backward in our ideals. Wa Salaam

Answer 5

Ingredients:
Basmati rice 2 cups
Mixed vegetable
(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts,
raisin) 3 tbsp.

Method:
1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker(wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4. Add salt and red chilli powder and stir it properly.
5. Add fine chopped tomatoes and fry till they are properly cooked.
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables.
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

Answer 6

Go in a desi store and get Shan biryani masala, you will get different varities like...... Bombay biryani, Sindi biryani.. etc . You may find brands other then SHAN too........ but my experience Shan masalas are the best.

Answer 7

Hyderabadi Biryani recipe
for the rice
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, and cinnamon
1 bay leaf
1 tsp black cumin seeds



for the mutton
1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom and cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves



for the masala 1
1 large pod garlic
1 large piece ginger
grind together to a fine paste.



for the masala 2
12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
grind together to a smooth paste



for the masala 3
1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
grind together to a smooth paste
hard boiled (cooked) eggs for decoration



method
for the rice
1. Soak the rice in water for 20 minutes, drain and keep aside.
2. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
3. Add rice and fry for further 2 to 3 minutes.
4. Add water, salt and cook till the water is absorbed. Allow rice to cool.


for the mutton
1. Clean the meat, cut into pieces and soak in the yogurt.
2. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
3. Now add the tomatoes and fry for 2 minutes.
4. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
5. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.


arranging the biryani
1. Divide rice into 3 parts and mutton into 2 parts.

2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.

3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.

4. Pour over rice, cover and bake for 20 to 30 minutes.

5. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

Answer 8

go and buy dried biryani put some boil water in it and shaak it three time.the biryani is ready to eat.

Answer 9

1st recipe for biryani

Vegetable Biryani
Preparation time : 25 minutes

Cooking time:1 hour 15 minutes

Serves 6


Ingredients:

10 kashmiri chillies ½ cup cubed carrot
2 large tomatoes ½ cup cauliflower florets
3 tsp. salt 100 gms. White butter
1 tsp. garlic paste 2 bay leaves
1 tsp. ginger paste 1 tsp. garam masala
1 tsp. pepper powder 2 green chillies
10 cashew nuts ¾ cup beaten curd
½ tsp. turmeric ½ cup milk
½ cup lime juice ½ tsp. yellow color
2 large onions crush to paste 1 tbsp. coriander finely chopped
1 sliced onion deep fried ½ cup green peas
4 pieces each of clove, cardamom, cinnamon 3 cups of soaked basmati rice
Method:
Make paste of the kashmiri chillies, tomatoes, garlic, ginger, garam masala, pepper powder, green chillies, cashew nuts, turmeric powder and 2 tsp. salt.
Drain the rice. Put the rice in the pan of the cooker with the cooking plate. Add 1 tsp. salt with 6 cups of water, cover with the lid and switch to 'cook mode'. After about 20 minutes the cooker will automatically switch to 'warm mode'. Spread the rice on a plate, add yellow color to a part of the rice and mix well.
Put the green peas in the bottom separator pan with 1 cup of water and the carrots and cauliflower in another separator pan. Put the separator pans in the pan of the cooker with the cooking plate. Add 1 cup of water, cover with the lid and switch to 'cook mode'. After about 20 minutes the cooker will automatically switch to 'warm mode'.
Put the butter in the pan of the cooker without the cooking plate and switch to 'cook mode'. On the melting of the butter add cloves, cinnamon, cardamom, bay leaves and onion paste. Stir frequently.
After 5 minutes add the Kashmiri chilli paste, curd, carrots, green peas and cauliflower. 15 minutes later add the yellowed rice, milk, lime juice, fried onions and coriander leaves. Cover with the lid.
Cook for 15 more minutes and then switch off. Serve hot.

2nd Recipe for biryani:
Indian Chicken Recipe : Chicken Biryani
This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :

8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin

For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper

Method :

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.

Answer 10

which style you like Indian or Pakistani