How is Biriyani prepared?

Answer 1

Serves 4
Preperation Time 40 Minutes

Contents:Lamb

Ingredients:-

-1 kg mutton or lamb
-2 cups basmati rice
-1 tblspn of whole garam masala
-2 cups yogurt
-2 cups of sliced onions
-5 tblspns of ghee or oil
-2 green chillies
-2 tblspns of ginger paste
-2 tblspns of garlic paste
-2 cups of chopped tomatoes
-Salt to taste
-1 tspn of turmeric powder
-2 tblspns of coriander powder
-1 tblspn of cumin powder
-1 tspn of red chilli powder
-2 tspns of garam masala powder
-a generous pinch of saffron
-½ cup of warm milk
-1 two inch piece of ginger
-½ cup of fresh coriander leaves
-½ cup of fresh mint leaves
-50 gms of butter

Method:-

For Garnishing:Fried sliced onions

1) Clean mutton or lamb and cut into one and half inch sized pieces.
2) Pick, clean and wash rice. Soak rice in water.
3) Chop green chillies.
4) Peel ginger and cut into julienne (thin strips).
5) Wash coriander and mint leaves and roughly chop them separately.
6) Soak saffron in warm milk and keep aside.
7) Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
8) Marinade for about four hours in a cool place.
9) Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
10) Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies.
11) Cook till onion is light golden brown. Make sure to stir continuously.
12) Add remaining ginger and garlic pastes and mix well.
13) Add marinated meat and cook on high flame for seven to eight minutes.
14) Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
15) Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked.
16) Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves.
17) Cook for fifteen minutes on medium heat, stirring occasionally.
18) In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices.
19) Pressure cook till meat pieces are almost cooked.
20) It normally takes two or three whistles to cook the meat.
21) Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content.
22) Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat.
23) Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. 24) Dot the rice with half the quantity of butter.
25) Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garm masala powder, mint leaves and butter.
26) Cover it with aluminium foil and cook in a pre-heated oven for fifteen to twenty minutes.

Serve garnished with fried sliced onions and mixed vegetable raita.

ENJOY!!

Answer 2

There are several types of biriyani, but a general method is outlined below.

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

Ingrediants:-

Basmati rice
325 gms.

Mutton, cut in pieces
½ kg.

Onions, sliced
3 nos.

Ginger-garlic paste
½ tbsp.

Garam masala
1 tsp.

Red chilies
3 nos.

Cinnamon
1" piece

Curd, beaten
½ cup

Green cardamom
3 nos.

Pepper
5 nos.




Cloves
5 nos.

Shahjeera
½ tsp.

Turmeric powder
½ tsp.

Saffron, in 1/4 cup milk
1 pinch


Coriander/Pudina, chopped
As required

Jardalu (apricots
5 nos.

Dry fruits
As required

Ghee
As required


Method :-


1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.

2.Now grind the fried onions and red chilies to a fine paste.

3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

5.Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.

7.Remove, spread out to cool and remove the whole spices.

8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.

9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

11.Mix and serve hot garnished with chopped coriander & pudina.

Answer 4

Nawabi Biryani


Ingrediants:-

Basmati rice
325 gms.

Mutton, cut in pieces
½ kg.

Onions, sliced
3 nos.

Ginger-garlic paste
½ tbsp.

Garam masala
1 tsp.

Red chilies
3 nos.

Cinnamon
1" piece

Curd, beaten
½ cup

Green cardamom
3 nos.

Pepper
5 nos.

Cloves
5 nos.

Shahjeera
½ tsp.

Turmeric powder
½ tsp.

Saffron, in 1/4 cup milk
1 pinch


Coriander/Pudina, chopped
As required

Jardalu (apricots
5 nos.

Dry fruits
As required

Ghee
As required

1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.

2.Now grind the fried onions and red chilies to a fine paste.

3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

5.Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.

7.Remove, spread out to cool and remove the whole spices.

8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.

9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

11.Mix and serve hot garnished with chopped coriander & pudina.

Answer 5

step 1. half cook rice(pulao style)
step 2. fully cook mutton, or chicken or the vegetable(if you want veg biriyani)
step 3. make a rice,mutton,rice sandwich in the baking pan(smeared with ghee on all sides) Dont forget to add keshar.
step 4. Cover it with alluminium foil
step 5. All it to bake for 15 minutes at 135 degrees(the final judgement on the preparation depends upon the aroma)
step 6. Write up a really nice e-mail at [e-mail] to thank me.

Answer 6

Vegetable Biriyani

Ingredients

4 glasses (250 ml each) Basmathi rice washed one to two times in cold water
2 tea spoons Ginger & Garlic paste
10-12 small Green Chillies
6-8 Cloves
4 Elaichis (Cardamoms)
A pinch of Turmeric powder
Small piece of Cinnamon
1 Big Onion (cut into long thin slices)
1 Carrot (cut into small cubes)
1 Potato (cut into medium size cubes)
1 Tomato (cut into small pieces)
1/4 cup Beans
A bunch of Mint leaves (optional)
4 table spoons cooking Oil
Salt

Method:


Pour 4 table spoons of cooking oil into a pressure cooker large enough for the preparation (and well cleaned ofcourse) and heat.
Add chillies, cardamom, cloves and cinnamon first. Add the long thin slices of onion with a pinch of turmeric powder and fry till light golden brown. Now add all the vegetables (carrot, potato and beans) and keep frying for about 2 to 3 minutes.
Add 2 spoons of ginger and garlic paste and add the prewashed rice. Mix all the ingredients for about 1 minute.
Add 4 1/2 glasses (250 ml each) of water to this mixture and add salt to your taste (generally 3 to 4 tea spoons). If you wish to add mint leaves, you may add them now. Let this simmer on the stove for about 20 minutes with the lid closed (but without the weight). Check preparation every five minutes or so that the water does not dry up. One the water is completely absorbed and the rice is well cooked, the BIRIYANI is ready. Easy - isn't it? Enjoy!

Non-Veg Biriyani

Ingredients

Mutton/Chicken - 1/2 kg
Onion - medium size 6 -chopped finely,
Tomato - medium size 3- chopped finely,
Garlic - 2-1/2 tbsp
Ginger - 2-1/2 tbsp
Green Chilly paste- 2 tbsp
Garam Masala powder - 1 tablespoon
Yogurt - 4 tbsp
Coriander leaves- 1 cup,
Mint leaves - 3/4 cup,
Ghee - 1/2 cup,
Lime Juice - 4 teaspoons,
Chilly powder- 1 teaspoon,
Turmeric powder- 1/4 teaspoon,
Coriander powder- 1 teaspoon,
Basmati Rice- 2-1/2 cups.

Method:


Heat Ghee in a pan. Saute onions till golden brown. Add garlic-ginger-green chilly paste. Fry for two minutes. Put chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into this. Saute for a few minutes till the masala becomes thick. Add cut and cleaned mutton pieces and stir. Pour little water [if required] and mix. Cook till mutton is done. Add yogurt.
Boil water. Add enough salt, a pinch of turmeric powder, 2 cardamoms, 3 small pieces of cinnamon, 2 cloves and 1 spoon ghee into this. Cook rice until it is done and drain. Take care the rice not to be sticky.
Heat a vessel. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon of limejuice over it. Put one layer of the mutton masala above it and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve.
Serve with yogurt and cocunut-pudina chutney and pickle.

Answer 7

The recipe is really long. Go to allrecipes.com for a chicken briyani recipe. Traditional pakistani holiday dish.

Answer 8

Hyderabad Biryani

Preparation styles

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

In Kacchi Yakhni (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 Yakhni (with cooked gravy), the ingredients are already cooked before baking. One of the recipes goes as follows:

[edit]
Recipe
Ingredients

1 kg chicken preferably in 16 pieces and a couple of drumsticks,
1 kg Basmati rice,
1 cup finely chopped onions,
2 tsp ginger and garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
6 to 10 green chillis ground to paste
3 or 4 cardamom pods,
1 or 2 tsp cumin
2 cups mint leaves,
1 cup coriander leaves(cilantro),
2 tsp coriander powder,
½ tsp garam masala powder,
1 cup coconut milk,
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
2 tsp dried coconut powder,
few strands of saffron,
2 cups finely sliced onions,
Preparation

1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise

Answer 9

THE TRADITIONAL MUTTON BRIYANI

Before you make BIRYANI, follow the below tips.


Dont over cook the rice but just half boil them see that its pure basamati rice and when you spread them on a plate they are not sticky sticky.

Take Indian mutton if you happen to take some mutton which takes longer time to cook then add some papaya for 2 to 4 minutes before the marination so that it becomes tender. do not keep for l onger if not the mutton will become too tender.

The mutton pieces should be big and with bones.

Cook the marinated mutton in its own juices if you think the juice is not enough to cook the mutton then add little water.

The layers of mutton and rice should be done fast keeping all the ingredients ready before hand.

After the layers must cook the biryani in very slow flame for atleast 10 to 15 minutes.

While adding the salt to the marination see that it componsates for both mutton and rice. when you add 1/2 spoon salt to rice keep that too in mind while you add salt for marination.

All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients.

In case you dont have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all round the vessel sealing the lid with the vessel tightly and cook on DUM.

After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving.
Hydrabadi Dum Ka Mutton Biryani

Ingredients:

Mutton big pieces with bones (preferably indian mutton) - 1/2 kg
Basamati rice(soked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
Lavang (cloves) - 5 to 6 Jhajeera - 1 spoon
Cinnamom sticks (Dal Chinni) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves)chopped - 1 bunch
Cashew nuts - 100 (optional)
Milk - 2 tb spoon
Kesar color - 1/4 spoon
Ghee - 1 1/2 cups

Marination (for 1 to 2 hours)
Wash mutton pieces and put in a earthen pot or heavy bottom vessel.

Add to Mutton:

Giner garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch

Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Prepration:

Step 1

Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp. and keep aside.

Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.

Step 2

Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes.

Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.

Step 3

When the mutton is almost (see that it is not over cooked but just cooked)done take out the cooked mutton in a plate.

Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which MUTTON was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.

Continue the process for all the layers till the Rice and Mutton is over.

Add the fried crisp brown onions from top

Step 4

Immediately after the above prcedure, cook biryani in SLOW FLAME that is on DUM with tightly closed lid for 10 to 15 minutes or till you think the rice is cooked.

Server with curd raitha, fresh green salad and boiled eggs (cut into halves).

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

THE VEG BIRYANI

Vegetable Biryani
Ingrediants :


400g basmati rice
250g cauliflower, cut into flowerettes
100g green peas, shelled
100g carrots, cut into 2.5 cm. long pieces
100g French beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. black cumin seeds
3 bay leaves
Few strands of saffron
Masala for the vegetables:

250g onions, sliced
3/4 cup yogurt
4 tsp chili powder
3 tsp ginger-garlic paste
2 tsp mint paste
1 1/2 tsp garam masala powder
1 1/2 tsp coriander-cummin powder
Salt to taste
3 tbsp ghee (butter) or more
Ghee (butter) for deep frying onions
For the garnish:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves
Vegetable
Process :

To prepare the vegetables:

Clean the vegetables with warm water and dry them well.
Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour.
Heat ghee and deep fry the onions till well browned. Remove from ghee. When cool, grind to a paste.
Clean and cook the rice in double the quantity of water. When done, remove the rice and spread it on a plate. Keep aside to cool.
To prepare the rice:

Lightly roast the saffron, powder and sprinkle over the rice.
Heat ghee in a pan and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till done and almost dry.
In a baking dish arrange alternate layers of rice and the prepared vegetables.
Top with garnish and bake in a moderately hot oven for 20 minutes.
Serve hot with raita and papad.
Serves-6

Answer 10

Look at this entry:
http://en.wikipedia.org/wiki/Hyderabadi_Biryani

Its very detailed and should serve your purpose.