shall i get the receipe of a typical Indian BIRIYANI receipe?

Question

i m trying 2 make biryani as my own proportion..and now i want 2 make typical mughal style mutton biryani...can i get the 'perfect' receipe?

Answer 1

Indian Mutton Biryani

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

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

Answer 2

verify out books by using Annabelle Karmel on Amazon, she has super recipe books. some sturdy ones are alterations on: mashed carrots, candy potato, butternut squash potato and finely grated cheese or cream cheese/creme fraiche mashed avocado & banana mixture stewed apple and blueberry (then whizzed indoors the blender) stewed pear mashed banana I stored small aspects of even with i replace into cooking aside (cooked with out salt) and put in blender for my youthful babies. mutually as they're waiting to consume much less purreed nutrition purely mash with a fork rather.

Answer 3

yes...........i eat biryani all the time even though i an't indian...
there are different types of recipies.............but get the recipe with the chicken! not with any other type of meat!

Answer 4

goto sanjeevkapoor.com

Answer 5

Spicy Indian-Style Skillet Chicken Biriyani

If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.


6 servings 1 hour 15 min prep
Change to: servings US Metric
3 cups cooked basmati rice
1 1/2 lbs boneless skinless chicken breasts (cut into about 3/4-inch pieces)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium onions, chopped
3 tablespoons fresh minced garlic (to taste)
2-4 teaspoons dried chili pepper flakes (or to taste) or 1/4 teaspoon cayenne pepper
3 teaspoons curry powder (or use more if desired)
1 teaspoon minced fresh ginger
1/2 teaspoon cardamom
2 small jalapeno peppers, seeded and chopped or 2 serrano chilies, seeded and finely chopped
1 cup full-fat plain yogurt
1 cup raisins
1 1/2 cups chopped cashews (or to taste)

Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
Add in yogurt, cook stirring constantly for 2 minutes.
Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
Add in cooked rice; stir to combine.
Season with more salt and black pepper to taste.
Sprinkle with chopped cashews.


Indian Mutton Biryani

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

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


Mughlai Biryani - An aromatic rice and mutton preparation

3/4 cup ghee
1/4 cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
1/2 cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
1/2 cup mint leaves, chopped
2 green chilies, chopped
2 tomatoes, chopped
1/2 teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 1/2 cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
salt

Marinate mutton in yogurt, 1 tsp.
ginger-garlic and salt.
Heat 1/2 cup of ghee, add ginger-garlic and tomato.
Cook till soft and add powdered spices, half fried onions, herbs and chillies.
Add mutton and fry for 10 minutes, add water and salt.
Cook till done and gravy is thick.
Separately heat the oil.
Add whole spices, hot water, rice and salt.
Cook covered, on low heat, till almost done but firm.
Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
Finish with a layer of rice.
Pour the saffron and 1/4 cup melted ghee.
Seal the biryani with foil.
Bake at 180C or cook on low heat for 15 minutes.
Serve HOT with yogurt raita.
This biryani is traditionally served with baghare baingan (spicy bringals).