Whats the easiest way of making biryani?

Answer 1

INGREDIENTS :
2 lb lamb [or chicken], cut into fairly large chunks
2 cups basmati rice
2 cups plain yoghurt
2-3 tbsp or to taste, chili powder
2 cups water
salt to taste
1 cup ghee [clarified butter]
1 large onion, finely chopped
2 large onions, thinly sliced
½ cup almonds, thinly sliced
4 tbsp golden raisins
a few saffron threads
2 tbsp warm milk


Ingredients for Marinade (grind or blender):
2 med onions, sliced
6 cloves garlic
4 inch ginger, sliced
1 sprig fresh mint leaves
4 green cardamoms seeds
4 cloves
2 tsp poppy seeds
1 inch cinnamon stick, broken up

To Marinade :
Using a mortar & pestle or blender, grind cloves, coriander seeds, cinnamon stick, mustard seeds, cardamoms, onions, ginger and garlic into a paste
Add yoghurt and chili powder to the ground paste, mix well, combine with meat, coat well
Marinate meat for at least 2 hr, best overnight in the refrigerator

To Prepare Lamb :
Heat wok or pot, add 3-4 tbsp ghee, fry the thinly sliced onions to a light golden brown, remove, drain on paper towels - do the same for the thinly sliced almonds, set aside
To the same wok, add chopped onions, lightly brown, add the marinated lamb, and brown well
Add 2 cups water and salt to taste
Bring to a boil, reduce heat to med-low heat, cover, simmer 45 mins to 1 hr, stir occasionally, add a little water if it starts to dry up too much - there should be at least a 1½ cup of sauce for the rice

To Prepare Saffron Rice :
Wash the basmati rice in cold water, at least 3 times, drain well and set aside for 20 mins
In a wok or pot, heat 3-4 tbsp ghee to med-high, sauté the rice until the rice grains look translucent, about 10-12 mins
Remove from heat, add salt to taste, mix well and set aside

Answer 2

Ingredients:-

-1 chicken, cut into pieces
-1 c. yogurt
-1/2 bunch cilantro
-1 sm. green chili
-1 tsp. ground red chili
-1 1/2 tsp. salt
-1/2 c. oil
-2 med. onions
-1/2 tsp. black cumin, ground
-1/4 tsp. cinnamon powder
-3 c. long grain rice (preferably Basmati)

Method:-

Slice the onions thinly and fry them in 1/2 cup oil in a medium size pot until they get golden brown; take the onions out and put half of them on a paper towel and the rest in the blender. Add 1 cup yogurt, 1 green chili, 1/2 of cilantro of the 1/2 bunch, 1 1/2 teaspoons salt, 1 teaspoon ground red chili, 1/2 teaspoon ground black cumin, 1/4 teaspoon cinnamon powder in the blender; mix these ingredients in the blender.

Now put chicken in the pot. Cook in the oil for 5 minutes. Add the yogurt mixture from the blender into the pot with chicken and cook for about 10 minutes, stirring occasionally on low heat until chicken gets a little soft and the mixture has well blended with the chicken.

Now boil rice in 8 cups of water; drain. When the rice becomes soft but not very soft, rice should stiff(??) hot tender or drain it 5 minutes before it really cooked. Take half the rice out. Spread the chicken mixture over the rice and top and spread with the rest of rice. Sprinkle with onions and cilantro. Cover tightly and put it on very low heat to 20 to 30 minutes.
The Biryani is done and ready to serve.

ENJOY!!

Answer 3

Chicken Biryani


This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."


--------------------------------------------------------------------------------

INGREDIENTS:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

--------------------------------------------------------------------------------

DIRECTIONS:
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Answer 4

VEGETABLE BIRIYANI

2 c. rice, Uncle Ben (or Basmati rice from Indian store)
2 cinnamon sticks
6-8 whole cloves
5-6 whole cardamom
1/4 tsp. turmeric powder
2 lbs. frozen mixed vegetable packet
Salt to taste
2 onions
1/4 c. raisins
1/4 c. cashews

In a large pan, boil 3-4 cups of water (enough water to cook rice). Add salt to taste, cinnamon sticks, cardamom, cloves and turmeric powder. Add 2 cups of rice and cook the rice - drain excess water. Cook mixed vegetables separately with enough salt.

In a casserole dish, mix the rice and vegetables. Cut onions into thin strips and fry in oil until brown. Add 1/4 cup of raisins and fry. Sprinkle fried onions, raisins and cashews on top of the rice.

P.S. You can fry the cinnamon, cardamom, cloves and rice in butter before cooking.

Frying the onions and raisin in butter also gives better taste. You can arrange boiled eggs cut in half over the rice.

Answer 5

take chicken/beef/mutton curry with good thick gravy. some boiled rice. layer the rice in oven proof dish and top with a layer of curry. continue layering both things topping with covering of rice layer. bake in moderate hot oven for 20 mins.

Answer 6

buy some ready made stuff

Answer 7

Go too your local supermarket!!!!

Answer 8

by making it.