Can someone give me the recipe for the authentic Biryani?

Answer 1

Chicken Biryani

Ingredients:
10 cardamom pods, preferably green, smashed open
1 cinnamon stick
2 inches piece fresh ginger, cut into 1/2-inch-thick pieces
1/2 teaspoon cumin seeds
1 teaspoon fennel seeds
3 quarts water
table salt
1 (3-4 lb) roasting chickens, bone-in, skin-on cut into pieces
ground black pepper
3 tablespoons unsalted butter
4 cups onions, sliced thin
2 medium jalapeno chiles, one seeded and chopped fine, the other chopped fine with seeds
4 garlic cloves, minced
1 1/4 cups basmati rice
1/2 teaspoon saffron threads, lightly crumbled
1/4 cup dried currants or raisins
2 tablespoons cilantro leaves, fresh minced
2 tablespoons mint leaves, fresh minced

Wrap cardamom pods, cinnamon stick, ginger, and cumin and fennel seed in small piece of cheesecloth and secure with kitchen twine. In 3 ½- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 ½ teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).
Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken pieces skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin. Tent with foil to keep warm.
If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving ¾ cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken piece per person.

Answer 2

Vegetable Biryani ( You may replace veggi with eggs/mutton chicken) : to serve four
Basmati Rice : 200 gm ( 3 cup fulls)
Garam Masala Powder : You may use packed 2 table spoons
Sabut (whole) Masala : Cinnamom stick 1 inch, cloves 12-15, jaifal ( nutnmeg) 1/4 , Javitri ( mace) 4-5 flakes/pods, Bay leaves 1-2 medium, Black Pepper 20-25, Cardamon 2 pods ( lightly break it to add flavor), Haldi Powder
Ghee/ Butter : 50-100 gms
Onion 1/2 kg
Vegetables :Cauliflower , Cabbage, French Beans ( all cut ) 250 gm
Process:
Wash and soak basmati rice in 1 cup water and put aside.
Heat 1/2 the butter/ghee in a thick bottom pane / cooker and stir the whole masala till crackle.
Saute onions till golden in the same oil with masala. add salt to taste.
Add : vegetable ( or chiken /mutton) stir till half done.
Separatly microwave or half cook the rice with ( pl do not add more water use the qty in which it was soaked) add salt to taste.
Layer the half cooked rice above half done vegetables ( add no water. It will be cooked with vapour/flavor of ingradients. In fact you may increase onions qty to add more flavor ). Keep the burner on slow . Sprinkle garam masala powder and rest of ghee/butter above the rice.
Let the Biryani cook for 15-20 minutes ( its called dum).
Enjoy Biryani from Avadh

Answer 3

Vegetable Biryani
"A quick and easy Indian rice dish that can serve as the main course or an appetizer!"

INGREDIENTS
1 cup Basmati rice
1 1/4 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon whole cloves
1 onion, chopped
3 cups water
1 1/2 teaspoons salt, or to taste
2 tablespoons garam masala
chili powder to taste
1 cup frozen mixed vegetables
1 tablespoon butter

DIRECTIONS
Rinse and soak rice for 30 minutes; drain.
Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.

Answer 4

Lamb Biryani
SERVES: 12
ingredients
1/2 cup plus 2 tablespoons vegetable oil
3 large Spanish onions--1 thinly sliced into rings, 2 coarsely chopped
5 pounds trimmed boneless leg of lamb, cut into 2-inch pieces
Salt and freshly ground pepper
3 tablespoons garam masala
1 teaspoon cumin seeds
1 cinnamon stick, broken in half
1/4 cup minced fresh ginger
6 large garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/4 teaspoons saffron threads
6 cups chicken stock or canned low-sodium broth
1 cup chopped cilantro, plus 1 cup small cilantro sprigs
1 cup golden raisins (5 ounces)
1/2 cup milk
1 cup whole blanched almonds (6 ounces)
6 cups basmati rice (2 1/4 pounds)
1 cup plain whole-milk yogurt at room temperature, whisked
6 hard-cooked eggs, halved lengthwise


directions
In a large enameled cast-iron casserole, heat 1/2 cup of the oil. Cook half of the onion rings at a time over moderate heat, stirring occasionally, until deeply browned, about 5 minutes. Using a slotted spoon, transfer the browned onions to paper towels to drain.
Add the lamb to the casserole in batches, season with salt and pepper and brown well on all sides. Transfer the browned lamb to a large plate.
Discard the oil in the casserole and add 1 tablespoon of fresh oil. Add the chopped onions and cook over moderate heat, stirring often, until softened but not browned, about 8 minutes. Add the garam masala, cumin seeds and cinnamon and cook, stirring occasionally, until fragrant, about 4 minutes.
Return the lamb and any accumulated juices to the casserole, add the ginger, garlic, turmeric, cayenne and 1/4 teaspoon of the saffron and cook, stirring often, until fragrant, about 5 minutes. Add the chicken stock and chopped cilantro and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the meat is tender and the sauce is flavorful, about 1 1/2 hours.
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of oil. Add the raisins and cook over moderately high heat until browned on 1 side, about 3 minutes. Transfer the raisins to a plate to cool. In a small saucepan, bring the milk to a bare simmer. Remove the pan from the heat and crumble the remaining 1 teaspoon of saffron threads into the milk. Let steep for up to 2 hours.
Preheat the oven to 375°. Put the almonds on a rimmed baking sheet and bake for about 8 minutes, or until toasted. In a large pot of boiling water, cook the rice for 5 minutes, stirring occasionally. Drain in a colander.
Stir the yogurt into the lamb and season with salt and pepper. Carefully mound the blanched rice over the lamb. Using a wooden spoon handle, make a hole in the center of the rice, moving the handle in a circle to widen the hole to about 1 inch. Spoon the saffron milk over the rice in a spokelike pattern. Cover the casserole and bake the rice for 40 minutes. Remove from the oven and let the biryani stand, covered, for 5 minutes.
8.Arrange the browned onion rings, almonds, raisins, cilantro sprigs and eggs in separate bowls or arrange on a platter. Serve the biryani from the casserole and pass the accompaniments at the table.
BEER RECOMMENDATION The best choice for the complex flavors of this dish is a beer that will refresh the palate and quickly send you back for more biryani. Kingfisher, from India, is a perfect, if obvious, choice

Answer 5

go to google &type ----Biryani .
You will be f!!!!!!!!!looded with diff sites on the receipes.
Choose the one u like best.
Happy cooking

Answer 6

Rice Chicken and some yellow color and salt peper

Answer 7

Very easy,
Just go through the receipe book/guide.