does anyone know how to make biryani?

Answer 1

here's a few recipes for you to choose from. good luck to you and i hope it comes out great.

Basmati Rice

Ingredients (Serves 4)

1 cup Basmati rice
1 small onion
3 medium carrots
1 bay leaf
1 cinnamon stick, crumbled
2 cloves
4 black peppercorns
1 tsp cumin seeds
1 Tbsp light vegetable oil
2 Tbsp butter
1 Tbsp kosher salt (or to taste)
Method: Wash the rice in cool water until the Üwater runs clear. Put the rice in 2 cups of cool water to soak for 20 minutes.Strain soak water into saucepan and heat.Leave rice to dry in strainer. Preheat oven to 350 F. While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices. When rice is dry, heat oil over medium high flame in heavy, oven–proof skillet or casserole dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes. Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring to boil.Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and cook 20 minutes at 350 F. Remove from oven, let rest for 10 minutes, then serve.
NOTES: It is important to handle the rice gently so that the grains are not broken. It's also important to use whole spices; ground spices would overpower the rice. This dish can be reheated in the oven.

Goat Lamb Biryani
Click here to review basic cooking method for Biryani .
This recipe uses goat meat. You can do the same using beef (Sirloin).

Ingredients
Savory warm water
1. Water: 5 Cups
2. Nutmeg powder: ¼ teaspoon
3. Whole Cinnamon 3" Broken up: 1
4. Whole Cloves: 6
5. Black whole cardamom: 6
6. Fennel seeds: ¼ teaspoon
7. Bay leaves: 3
8. Black peppercorn: 6
9: Salt: 1 teaspoon



Sweet aroma water
1. Milk: ½ cup
2. Cardamom powder: ½ teaspoon
3. Saffron strands: 6
4. Kewra Essence: ½ teaspoon
5. Rose essence: ¼ teaspoon



Rice Layer
1. Ghee: ¼ cup
2. Parboiled Long grain Brown Rice: 2 Cups
3. Savory warm water


Lamb Layer
Tenderization
1. Lamb or Goat meat cubed: 1 Pound

2. Papaya mashed: ¼ Cup

3. Salt: ½ teaspoon

4. Water: 2 Cups

Sautéing
5. Ghee: 2 Tablespoons
6. Onions finely Chopped: ½ Cup

7. Salt to taste
8. Cayenne Pepper to taste
9. Garlic Minced: 4 Cloves

10. Ginger finely chopped: ½"
11. Turmeric powder: ¼ teaspoon

12. Cumin powder: ½ teaspoon
13. Coriander powder: ½ teaspoon


Garnish layer
1. Ghee: ¼ cup
2. Onions thinly sliced vertically: 1 Cup
3. Almonds sliced: ¼ cup
4. Cashews halves: ¼ cup
5. Fresh Ginger sliced into thin sticks: 1 Inch
6. Fresh Cilantro chopped: ¼ cup
7. Fresh Peppermint: ¼ cup



Method
Step 1: Savory aroma water.
Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt to taste. Turn down heat to simmer. Steep covered for 20 minutes.
If you want, you may put all the spices in a cheese cloth folded three times. This way you can remove the whole spices after the savory water is ready.


Step 2: Sweet aroma water
Warm milk to 100º F. Add dry ingredients. Stir and cover.


Step 3: Rice
In a heavy bottom pan, heat ghee. Don't wash rice. Stir-fry rice till it turns opaque, then brown giving off nutty aroma. Add 4 cups of savory warm aroma water. Bring it to a boil. Simmer covered for about 20 minutes or till almost all the liquid is absorbed. The rice should be more than half way cooked. Keep it covered.


Step 4: Lamb
1. Tenderization
Pierce meat cubes. Add salt, Papaya and water. Turn on heat, till the water reaches 104º F. Cover. Cook covered on low heat for till meat is tender. The temperature during this process must remain between 104 and 140º F. The meat should be tender in about an hour. After the meat is tender, spoon it out and set aside.

2. Sautéing
Heat Ghee in a heavy bottom pan. Add onions, salt and cayenne pepper and sauté till onions are clear. Add remaining ingredients, sauté for two minutes. Add lamb. Stir till lamb is coated. Add ½ cup of savory warm water. Cook covered about till almost all the moisture is gone.


Step 5: Condiment layer
Now we need to prepare items for the garnish layer. Keep all items separate. Sautee onions in Ghee till they are brown and caramelized. Stir-fry Almonds and Cashews so they start to turn brown.


Step 6: 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". Now start over with the layer of rice. If it is the top layer of the rice, add the savory warm and sweet waters as before and the garnish layer. Seal the Biryani pot with Aluminum foil.


Step 7: Baking
Preheat oven to 425º F. Place the Biryani pot in the oven for ten minutes. Turn down the oven temperature to 275º F. You can remove the pot after 15 minutes. You can also use this as a holding temperature for about one hour. Remove the pot from the oven 15 minutes before service. At the time of service, break the seal (remove the aluminum foil).


Hyderabadi Biryani
Ingredients :

1 kg boneless mutton
½ kg Basmati rice
2 Onioins
¼ cup lime juice
½ kg curd
6 tsp ginger-garlic paste
6 green chilies ground into fine paste
2 cloves
10 g cinnamon
4 cardamom
Finely chopped coriander leaves
12 mint leaves
Pinch of saffron immersed in water
2 tbsp ghee
2 cup oil
Salt as per taste


Preparation

Wash the meat and cut it into small pieces
Marinate the meat with ginger garlic paste and keep it aside for an hour
Cut the onion into thin long pieces and fry till they are golden brown. After cooling crush the onions with hand
Mix curd, ¾ part of crushed fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.
Cook the basmati rice. When the rice is half cooked remove it from the flame.
Drain out the water completely and spread the half cooked rice over marinated meat
Upon the rice layer spread limejuice, saffron color, ghee and remaining part of crushed onion.
Cover the utensil with lid tightly and cook on a very low flame for half an hour.

Answer 2

A really easy and tasty way to get be able to make good biryani would be to buy Shan Biryani mix from a local Indian grocery store. They have diff varieties of Biryani mix like Bombay Masala, Hyderabadi Biryani, etc. And the pkg also has printed directions as to how to make the biryani, how much meat, veggies, rice, etc to use. I have tried 3-4 diff biryani seasonings but Shan always gives me the best results.

Answer 3

Hyderabadi Biryani In Chennai maximum proper Biryani in Chennai. Hajeeras Kitchen has the authentic Hyderabadi and Mughlai Dum Biryani in Chennai. the favourite of the basmathi rice and different elements are quite tremendous. The products in Mutton Biryani were very mushy and nicely cooked and also important. We ordered food for roughly 40 human beings this Wednesday for a birthday party. the favourite and volume of the meals are quite wonderful. Hajeeras Kitchen are professional even in Vegetarian dishes. especially the North Indian Veg dishes and Tandoori sorts are wonderful. Will attempt Hajeeras Kitchen quite typically. service is par excellence.

Answer 4

Here's the recepie that I use:

Biryani (Rice cook w/meat or vegetable)

Simply described as rice cooked with spices and lamb, beef, chicken or vegetable. But in realty there are so many kinds of biryani. North India, South India, Sindth, Gujrat and Punjab they all serve biryani to their families and guests. Each part of India has their own recipes and their own way to cook.

Here are the recipes of vegetarian and non vegetarian biryani that most Indian restaurants serve in North America

Serving: 4
2 lb fresh meat chicken, beef, lamb and vegetable
1 lb basmati rice
1 Jar 375ml of Sabri Curry Sauce
2 tablespoon yogurt
1 teaspoon cardamom
1 teaspoon clove
1 teaspoon black pepper
1 medium fresh onion
1 Teaspoon fresh garlic puree
1 teaspoon fresh ginger slices
2 Tablespoon butter or vegetable oil
teaspoon saffron
teaspoon salt or your taste

Instructions:
Cut meat or vegetable desired size
Put rice in a bowl add 6 cup cold water and leave it on kitchen counter top
Fry onion in skillet with butter without browning and take the onion out
Use medium cooking pot to finish
Add Sabri Curry Sauce, butter or oil from skillet
Add meat or vegetable cardamom, clove, black pepper and garlic
Stir well add 1 cup of cold water put on the stove
Turn on heat, to medium bring to boil stirring frequently
If making vegetable biryani stir well do not use water
Partially cook rice in medium cooking pot
Drain rice, leave it in drainer and set it aside
Cover and cook to desired tenderness make sure it’s not watery
Reduce heat to very low add yogurt stir well then spread rice over
Spread saffron on rice and cover
Let it sit 12- 15 min. to allow flavor to develop, meantime rice get tender

It’s ready have fun and enjoy with family and friends

Answer 5

Chicken Biryani

Ingredients:

Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.

Mix gently. Garnish with green coriander leaves and serve hot.

Answer 6

Biryani

4-5 lb chicken cut in small pieces or
3 LBs beef cut into 1-2 inch cubes
2 medium onions sliced thin
6 garlic cloves crushed
3" piece ginger ground
1/2 cup yogurt
1 15 oz can chopped tomatoes
10 green whole cardamom
6 black whole cardamom
2 Tablespoon black cumin seeds
10 cloves
2 Tablespoon black pepper
2-4 bay leaf
2 2" inch cinnamon stick
2 teaspoon coriander powder
3 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1/2 cup cilantro chopped
2 green chilies chopped
juice of 1 lemon
1/2 cup oil
1 Tablespoon saffron, dissolved in cup hot milk
5 cups basmati rice


Method:
Heat oil in a big pot and add onions. Cook on medium-low heat until golden brown. Remove onions to plate and add chicken to pot, stirring until brown on all sides. Meanwhile, in blender add yogurt 1/2 of cooked onion, and garlic/ginger. Blend and add to the browned chicken. Also add tomatoes, 5 green cardamom, 3 black cardamom, 5 cloves 1 Tablespoon black pepper, 1 Tablespoon black cumin, 2 bay leaf, and 1 stick cinnamon. Add coriander powder and 1 Teaspoon of salt and pepper. Cook for 1/2 hour on medium heat. Stir frequently. When water is dried up and chicken is tender add nutmeg and mace. Boil rice in 8 cups of water with 2 Teaspoon salt and the rest of the spices remaining. Cook approximately 10 minutes, drain the water leaving the whole spices with the rice. In a big oven resistant pot put 1/2 chicken on bottom and then 1/2 of rice. Add 1/2 of the lemon juice, 1/2 of the onion remaining, cilantro and the chilies. Repeat layering. Pour 1/4 cup oil on top along with the saffron/milk mixture. Place in pre-heated oven(350 degrees) with lid on for 1 hour. Serves 10.

Answer 7

yeah its quite a job ah...look up a couple of websites on indian food you will get all the help you need...