how to make Muslim mutton and chicken biriyani?

Answer 1

I always make my biryani's this way.
Hyderabadi Biryani
* 1 kg: Meat
* 750 gm: Semi cooked rice
* Sautéed brown onions to taste
* 1 tbsp: Ginger garlic paste
* 1 tbsp: Red chilli paste
* 1 tbsp: Green chilli paste
* ½ tbsp: Cardamom powder
* 3-4 sticks:
* Cinnamon
* 1 tbsp: Cumin seeds
* 4 no: Cloves
* 2 tbsp: Lemon juice
* 250 gm: Curd
* 4 tbsp: Clarified butter
* A pinch: Mace
* Mint leaves to taste
* 1 tsp: Saffron
* ½ cup: Water
* 1 tbsp: Salt
* ½ cup: Oil
Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well. Now apply sticky dough on the sides of the pan. Cover with lid to seal it and cook for about 25 minutes. Hyderabadi Biryani is ready to eat. Garnish with boiled eggs

Answer 2

1

Answer 3

Chicken Biryani Muslim Style

Answer 4

Ingredients: * 500 grams onions, * 500 grams lean beef, * 1 tablespoon chopped garlic, * 1 tablespoon chopped ginger, * 125 ml vegetable oil, plus 2 tablespoons extra for cooking rice, * 1 teaspoon black cumin seeds, * 220 grams plain yoghurt, * 1 tablespoon salt, * 1 teaspoon garam masala, * 1 bay leaf, * 60 ml single cream, * 2 tablespoons chopped coriander. *For rice 315 grams long-grain basmati rice, * 1/2 teaspoon black cumin seeds, * 2 green cardamon pods, * 2 cloves, * 1 small piece stick cinnamon, broken up, * 1 teaspoon salt, * 1/2 teaspoon saffron threads in 2 tablespoons warm milk. Method: 1. Put the rice in a fine sieve and rinse under cold water until the water runs clear. Put the rice and enough water to cover in a bowl and leave to soak for 30 minutes. 2. Meanwhile, slice 250 grams of the onions, put aside and finely chop the remainder. Cut the beef into large cubes. 3. Put the garlic and ginger in a mortar and use the pestle to pound together to form a smooth paste. Alternatively, use the side of a wide-bladed knife to pound together. 4. Heat 60 ml oil in a heavy-based saucepan or flameproof casserole over a medium heat and fry the sliced onions for about 10 minutes, stirring occasionally, until dark brown and crisp. Use a slotted spoon to transfer the onions to kitchen paper. 5. In the same oil over a high heat, stir-fry the black cumin seeds, garlic and ginger paste and chopped onions until the onions are tender. 6. Add the beef and continue stir-frying until all the pieces look opaque and slightly fried. Cover the pan, lower the heat and simmer for about 5 minutes. 7. Stir in 250 ml water, the yoghurt, salt, garam masala and bay leaf, then cover the pan again and bring to the boil. Lower the heat and simmer for about 45 minutes until all the liquid is absorbed and the meat is tender. If all the liquid is absorbed before the meat is tender, stir in a little more water and continue simmering. If the meat is tender before all the liquid is absorbed, remove the meat pieces and cook the mixture, uncovered, over a high heat, stirring occasionally to evaporate excess water until a creamy consistency is obtained. Then return the meat in. 8. Remove from the heat and stir in the cream, crisp onions and chopped fresh coriander. Set aside. 9. Meanwhile, while the beef mixture is simmering, drain the rice. Heat the oil in another heavy-based pan or flameproof casserole over a high heat and add the cumin seeds, cardamon pods, cloves and cinnamon. 10. When the seeds splutter, add the drained rice, stirring to coat each grain in oil. Stir in 750 ml water and bring to the boil. Cover the pan, lower the heat and simmer for about 8 minutes until all the liquid is absorbed and grains are almost tender. 11. Meanwhile, soak the saffron threads in the warm milk. About 30 minutes before you want to serve, set the oven to 150 degrees centigrade. 12. Put half the beef mixture in the washed-out casserole or an ovenproof dish with a tight fitting lid. Top with half the rice, then layer with the remaining beef mixture and rice. Spoon the saffron and milk over the top. Cover and bake for 30 minutes.

Answer 5

Muslim MUTTON BIRYANI RECIPE


Ingredients:



1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Muslim mutton biryani is ready to serve.




ANOTHER ONE!

3½ hours 1½ hours prep
Change to: servings US Metric
500 g mutton, pieces
600 g basmati rice, washed,drained and soaked for one hour before cooking
200 g potatoes
300 g onions, thinly sliced and fried crisp
200 g tomatoes, peeled and chopped
1 1/2 tablespoons garlic paste
1 1/2 tablespoons ginger paste
1/2 cup fresh yogurt
salt
1/4 cup oil or ghee
3-4 pieces cinnamon
3-4 cloves
8-10 black peppercorns
2 green cardamoms
2 bay leaves
2 green chilies, slit
1 tablespoon cumin powder
1 tablespoon red chili powder
1/4 teaspoon turmeric powder
3-5 saffron strands, dissolved in a little
warm milk
3-5 leaves fresh mint
3-5 leaves fresh coriander



1. First of all, cut potatoes into quarters.
2. Apply salt to them.
3. Deep fry.
4. Pour oil/ghee in a skillet.
5. Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
6. Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
7. Add ginger-garlic pastes.
8. Fry for 3 minutes.
9. Add in the washed mutton pieces.
10. Saute until the mutton gives out its own juices.
11. Add the slit green chillies.
12. Add turmeric, chilli and cumin powders.
13. Mix well.
14. Saute for 5 minutes, stirring continuously.
15. Mix in fresh yogurt.
16. Simmer until the mutton is cooked.
17. Add salt.
18. Continue to cook until the oil separates from the meat.
19. Add finely chopped corriander and mint leaves.
20. In a separate pot, parboil rice until the grains are half cooked.
21. Strain the rice.
22. Spread out the mutton mixture in a heavy bottom pan.
23. Sprinkle the rice on top.
24. Add fried potatoes.
25. Sprinkle saffron milk over this.
26. Sprinkle crisp fried onions on top.
27. Cover the platter with a tight fitting lid.
28. Cook on low flame for 20 minutes.
29. Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
30. ENJOY!

Answer 6

Basmati rice – 2 cups
Chicken – 3 lbs (1½ kg)
Chilly powder – ½ tsp
Coriander powder – 1½ tsp
Cinnamon(Karugapatta) – 10 pieces
Cloves(Grambu) – 10 nos
Cardamom(Elakka) - 8 nos
Ginger – 1" piece
Garlic pods - 8 nos
Mint leaves(Pudhina) – 2 - 3 stems
Coriander leaves - 2 - 3 stems
Cashews - 20 nos
Raisins(Onakka munthiri) - 15 nos
Ghee/Oil/Butter - As reqd
Curd – 3 tsp
Rose essence – 1 tsp
Yellow color powder – A pinch
Onion(big) - 3 nos
Tomato - 3 nos
Green chillies - 2 - 3 nos
Oil for frying

For marinating:-
Chilly powder - ½ tsp
Coriander powder - 1½ tsp
Turmeric powder - A little
Black pepper - A little
Garlic-ginger paste - 1/2 tsp
Masala powder - A little for taste
(Cinnamon-Cardamom-Cloves powder)
Lemon juice - 5 - 6 drops
Preparation Method
1)Soak rice in water and keep for an hour. Drain water from rice and keep it aside.

2)Cut the chicken into big pieces(2 inches piece).

:- Chicken leg etc doesn’t need to be cut. Just make some slits on the piece, so that masala will go in.

3)Mix together all the ingredients for marinating the chicken.

4)Marinate the chicken with the above paste for approximately an hour.

5)Fry this in oil.

:- Don’t fry the chicken pieces for long time. Otherwise, it will become very dry and hard. The purpose of doing this is to make the pieces little stronger so that it will not be small, while making curry. Moreover, chicken will get some more cooking time while making curry for Biriyani.

6)Heat 2 - 3 tsp of ghee in a thick bottom vessel.

7)Add 3 - 4 pieces of cinnamon, cloves and cardamom and stir for a while.

8)Add the drained rice into it and fry for about 10 mins.

9)Add water.

:- For 1 cup of rice, add 1 3/4 cups of water.

10)Add little yellow color to it followed by salt.

11)Turn the flame to high and cover with a lid.

12)After a while, when water is not visible on top of the rice, open the lid and mix the rice since the rice at the bottom can get burnt.

13)After all the water has evaporated, don’t keep it on stove for a long time.

14)When the rice is cooked, switch off the stove and keep it closed for about 30 mins.

:- It is ok to switch off the stove even before the rice is completely cooked. Because it will get some cook time while baking.

15)Heat little oil or ghee or both together in a pan or a kadai.

16)Add ½ tsp of ginger-garlic paste and cut green chillies and saute` for sometime.

17)Add onions and saute` well.

18)When it is nicely done, add chilly powder, coriander powder, a little turmeric powder, a little black pepper, a little masala powder and salt and saute again.

19)Add curd and mix it well.

20)Add fried chicken pieces to it.

21)Cover and cook for 10 mins.

22)Add big pieces of tomatoes, cover and cook.

:- Stir in between. The gravy will become like a paste. It should not be dry or watery.
:- Check salt and add more, if needed.

23)Fry raisins, cashews, coriander and mint leaves etc in ghee and keep aside.

:-If you want to reduce amount of ghee used, don’t do this step. Instead, add cashews, raisins and leaves for baking as given in the next step, without frying in ghee.

24)For baking biriyani:-
a)For Oven Style:-
1)Take a big flat dish.

:- You can use Aluminium foil too instead of flat dish.

2)Coat it with ghee or butter.

3)Put the chicken with gravy as a layer followed by a layer of rice (use half portion of cooked rice).

4)Sprinkle 1 tsp of ghee on top of it.

5)Sprinkle rose essence.

:- Always take that in a small plate before sprinkling, otherwise pouring directly from the bottle can cause accidents.

6)Sprinkle the fried leaves and cover with another layer of the remaining rice.

7)Sprinkle the fried cashews and raisins on top of it and cover with aluminium foil.

8)Bake this in the oven at 375F for about 45 mins.

:- If you are making more quantity, you can put that in more dishes and bake in the oven at the same time.

b)If you don’t have Oven:-
1)Use a big wide vessel coated with ghee or butter to make biriyani.

2)Make layers as described in the above step.

3)Cover it with a lid and heat the filled vessel on a low flame for approx 20 - 25 mins.

:- Check the bottom of the vessel in between with a spoon or something to make sure it is not getting burnt. If it is getting burnt, reduce the heat.

25)For serving, take portions from the baked biriyani so that a serving plate will have both rice and chicken with masala.

:- Serve with lime pickle and raita.
:- Make raita with onions, tomato, green chillies(optional), curd and salt.
:- Use the same quantity of Mutton instead of chicken to make Mutton Biriyani with the same recipe.

Answer 7

this is typical muslim s best ,spicy and tasty recipe

Ingredients

750 g. mutton
350 g. basmati rice
1 cup fresh curd
2 large onions sliced
2 flakes garlic
3 large cardamoms
8 cloves
1 inch cinnamon
1 tbsp. ginger paste
2 tsp. black peppercorns
1 tsp. cumin seeds
1 tsp. chilli powder
1 tsp. coriander powder
1/2 tsp. nutmeg powder
a pinch of turmeric
salt to taste
100 g. ghee

Method

1. Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed.
2. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional).
3. Add these to the rice.
4. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes
5. Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well
6. Cover and simmer for about 10 minutes.
7. Remove from heat, stir in the curd and simmer for 5 minutes.
8. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes.
9. Serve with raita.
10. Delicious mutton biriyani is ready.


chicken spicy pakistani biryani
Ingredients:
3 lb chicken, chopped into bite-size chunks
2.5 tablespoons ghee or oil
2 large onions, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1/2 teaspoon chilli 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 yoghurt
2 tablespoons chopped mint leaves
1/2 teaspoon ground cardamom
2 inch piece cinnamon

1 lb basmati rice, washed and drained
2 1/2 tablespoons ghee or oil
1 large onion, finely chopped
a good pinch powdered saffron or saffron strands
5 cardamom pods, bruised
3 whole cloves
1 inch piece cinnamon
1/2 teaspoon powdered aromatic ginger (kencur)
2 tablespoons rose water
1 1/2 teaspoons salt
4 cups strong chicken stock

4 small potatoes, peeled and chopped into bite-size chunks, fried until brown
2 tablespoons blanched almonds, fried until golden
2 tablespoons sultanas, lightly fried

Directions:
Chicken:
Heat ghee in a large saucepan and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to pan.) When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover and cook over very low heat until chicken is tender, approximately 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered on high for a few minutes to reduce gravy.

Rice:
Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, aromatic ginger and rice. Fry stirring, until rice is coated with the ghee. Add rose water and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover 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. Garnish with the almonds and sultanas and serve immediately.

Answer 8

Mutton Biriyani

Ingredients

Mutton - 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.

Chicken Biryani

Ingredients

Chicken - 600 gms (big pieces)
2 Onions - cut into thin slices and deep-fried till crisp
2 Potatoes- cut into long thin fingers and deep fried into potatoes fingers.
Basmati Rice - 300 gms
Tomatoes - 3-4 nos medium (grated)
Onions - 3-4 big ones (grated)
Coriander - 1/2 bunch chopped finely
Pudina leaves - 1 cup chopped finely
Thick curd (little sour) - 1 cup
Juice of one Lime
Jeera powder - 2 tbsp
Dhania powder - 2 tbsp
Garam Masala - 2 tbsp
Hing - 1 tbsp
Haldi - 1 tbsp
Black Pepper powder - 2 tbsp
Red Chilli powder - 4 tbsp (or as per taste)
4 tbsp -Ginger Garlic paste
2-3 Green Chillies - chopped finely
Saffron - few strands (mixed in Salt - as per taste
3-4 tbsp Everest Biryani Masala

Whole Garam Masala

4 - Lavang
2 sticks - Dalchini
2-3 - Green Elaichi
Javitri
2 - Black Elaichi
Tej Patta - 3-4 leaves

Method:


Marinate chicken pieces in lemon juice, curd, salt, Coriander leaves of the bunch, Pudina leaves - 1/4 cup, Jeera powder, Dhania powder, Garam masala, Hing , Haldi, Black pepper powder, Red chili powder, 2 tbsp ginger garlic paste, green chilies chopped finely for at least for 2-3 hrs.
Heat 4-5 tbsp oil in kadahi and add chicken pieces. Fry on high flame till water evaporates and chicken becomes dry and well fried. Remove only the pieces in a plate.
Now in the same kadahi add remaining 2 tbsp ginger garlic paste, then add grated onions. When onions change color add grated tomatoes. Fry till oil separates. Add 3-4 tsps Everest Biryani masala. Fry for a few seconds and add chicken pieces fried earlier. Add little water. Cook for few minutes.
In another kadahi, Heat ghee. Add whole garam masala, fry basmati rice for 5 minutes till it changes colour and add water and a few drops of lime juice. Cook rice till each grain separates. Remove and spread in a plate and let it cool.
Heat ghee in a vessel (in which all the rice and chicken can fit) add half the chicken piece along with gravy. Add few tsp curd, few chopped coriander, few pudina leaves chopped, potato fingers, fried onions, little ghee.
Now add half the rice repeat this and let rice be the top most layer. Add f ew tsp ghee on the top most rice layer, fried onions and potato. Cover tightly and cook on indirect flame (place heated tava on the gas and then keep the vessel) for 8-10 min.
Uncover and serve with chopped onion, lemon wedges, thick curd. Enjoy.

Answer 9

buy a good curry powder masala.then u make.easy.