what is the recipies of making Biriyani?

Answer 1

Which biryani do u want ?

1) Chicken Biryani recipe:-

Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup

Preparation
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.

4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

2) Vegetable Biryani Recipe:-

Ingredients :



Basmati Rice 1 cup

Onions medium size 1 NO cut lengthwise

Tomatoes Big 1 No cut lengthwise

Carrots 1/4 cup cut into matchsticks

Beans 1/4 cup cut lengthwise

Peas 1/4 cup

Potato Big 1 No cut lengthwise

Ginger-garlic paste 1 tbsp

Pudina(Fresh Mint) 1/2 of small Bunch

Coriander Leaves 1/2 of small Bunch

Yogurt 1/4 cup

salt & chilli powder Acc to taste.

Dhania Powder 1 Tbsp.

lemon Juice 1 Tbsp

Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.



Method:

Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30
minuts before serving.

3)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).

4) Fish Biryani

Ingredients for Cooking

2 cups basmati rice
1 cup tomato puree(preferably fresh)
1 cup coconut milk
1 1/2 cups of water
1 tsp chilli powder
1 tsp garam masala(optional)
10-12 pieces of thornless fish
1inch ginger
8 flakes garlic
1 cup yogurt
4-5 green chillies
one bunch coriander leaves
1/2 tsp turmeric
2 onions sliced
2 tsp Oil
salt to taste(some in the marination and some in the rice)

For Marination:

1. Grind ginger, garlic, green chillies, turmeric, salt into a fine paste.
2. And marinate the fish with it.
3. Sprinkle with coriander leaves and keep aside for atleast 30 min.

Rice Preparation

1. In a pan put 1 tsp oil and fry the rice for 2-3 min.
2. Then add the tomato puree, coconut milk and 1-1/2 cups of water.
3. Add salt, chilli powder, garammasala and mix it very well.
4. Cover the pan with a lid.
5. Partially cook the rice(80%) on a slow flame.

Fish Preparation

1. In a pan put 1 tsp oil and saute the onions to golden color.
2. Add marinated fish to it and cover with the lid for 5-6 min (or till the fish is cooked).
3. Be careful not to break the fish pieces when stirring.
4. The end product will have some gravy also.

Final preparation

1. Take a baking dish , layer the rice then arrange the fish with its gravy and then again layer of rice.
2. Add the milk so that the rice doesn't dry.
3. Cover with aluminum foil and keep it in the preheated oven between gas mark 2-3 for 7 min.
4. Serve hot with raita and some pickles.

Answer 2

The name biryani or biriani (Urdu بریانی ;Hindi बिरयानी) is derived[1] from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani is a family of Middle Eastern, Southern Asian & Japanese rice dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many kinds of biryanis and each kind has a uniqueness about it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably. The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—chicken, goat, lamb or sometimes beef, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry or a sour dish of brinjal. Though there are several methods of preparing biryani, the Hyderabad Biryani is by far the most popular version. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani. In Pakistan during the past 5 years, biryani has acquired substantial popularity. This is specially the case in Karachi, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes. Tehri is the name given to the vegetarian version of the dish and is very popular in Indian homes. The vegetarian version might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pullao is that while biryani may be made by cooking the items together, pullao, is used to denote a dish where the rice is cooked separately from the other ingredients. Bangladeshi biryani, is the most well known biryani in countries outside Asia, (especially Great Britain) and has attained the status of an integral part of any ceremonial meal. Weddings in Dhaka usually end up with serving of this popular dish. In Myanmar, biryani, known in Burmese as danpauk, is popular among the populace. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilises a special species of rice grown domestically rather than basmati. In Thailand, Thai Muslims have popularized a local variety of the dish which is popular through out the country. Along with Thai Curry Mussuman it is one of the two most famous Muslim Thai dishes.

Answer 3

Vegetable Biryani
For the rice:
3/4 cups basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
For the vegetables:
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

Answer 4

http://www.indiaexpress.com/cooking/gosht_biryani.html

Or i suggest going to an pakistani/indian store, and purchase packaged masalas of biryani, they have the spices you need as well as the recipe on the back!

Answer 5

Gosht Biryani




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

For Garnishing
Fried sliced onions

Recipe
Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately.

Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.

Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.

Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously.

Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.

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. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat.

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.

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. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. 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.

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.


Ingredients :

Basmati Rice 1 cup
Onions medium size 1 NO cut lengthwise
Tomatoes Big 1 No cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 No cut lengthwise
Ginger-garlic paste 1 tbsp
Pudina(Fresh Mint) 1/2 of small Bunch
Coriander Leaves 1/2 of small Bunch
Yogurt 1/4 cup
salt & chilli powder Acc to taste.
Dhania Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.

Method:
Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30 minutes before serving.


Chicken Biryani recipe

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Description


Ingredients

Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup

Preparation
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.

4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.