can i get the recipe for the andhra biriyani served at nagarjuna/nandhini/bheemas - bangalore???

Answer 1

Whether or not this is the same as the one in nagarjuna, nandhini, bheemas in bangalore i wouldn't know but it is pretty good.
Andhra Mutton Biriyani
Ingredients:
8 Chiles, serrano (or jalapeno -;stems removed
4 c Basmati; (or long grain -rice)
3 lb Mutton; 1.5" cubes
2 c Yogurt
1 1/2 cc Ginger
10 lg Garlic cloves
2 Cinnomon stick; 1"
14 Cloves
10 Cardomon seeds
10 sm Onions; sliced
1 1/2 c Ghee
6 c Water; boiling
1 ts Turmeric
3 ts Salt

Instructions:
Wash and soak the rice in water for 1/2 hour. Drain off the water and tie the rice into a cloth. Add the meat to a mixture of the yogurt and 2 tsp salt and set aside. Saute the chiles in 1 TBS ghee. Mix the chiles, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Rub the ground spices into the meat. Heat half the remaining
ghee and add the meat and spice/yogurt mixture and half the onions and cook over a low heat until the meat is tender. Heat the remaining ghee and add the remaining cinnamon, cloves and cardamom. After they have cooked for a few minutes add the rest of the onions and fry until they are golden brown.
Add the rice and fry it until it is slightly brown. At this point, add the 6 cups boiling water, and then the turmeric and remaining salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done by then) and then add the meat and its gravy. Do not mix them, but, after placing a tight lid on the pot, let the biriyani simmer for 15-20 minutes. After this, mix well and serve. Serves 8. This is almost a complete meal by itself, although pickles, chutneys and vegetables
dishes would probably be served with it. Heat scale: Hot.

Answer 2

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 3

Microwave Biriyani.
This takes me 15 minutes to have from cupboard to table and tastes as good as the takeaway. 6 servings
15 min 3 min prep
13 ounces basmati rice
5 ounces frozen mixed vegetables
1/2 cup raisins
1 vegetable stock cube
3 tablespoons korma curry paste
1/2 cup salted cashews
1 1/2 pints boiling water

Put rice, raisins and veg in a large microwaveable bowl.
Pour the water over and crumble in the stock cube and curry paste, stir well and cover with cling film leaving a gap at one side to let steam escape.
Microwave at full power for 12 mins (mine is 850W) add more time if your microwave is less powerful.
Take out and leave to stand while you get out plates and forks, fluff the rice and serve sprinkled with the nuts.

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
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.

Chicken or Lamb Biriyani
4 servings
1¼ hours 25 min prep
1 1/2 lbs chickens or lamb, cut into small pieces
3 cups rice, uncooked
1 cup yogurt
salt
6 green chilies, minced (or to taste)
1 teaspoon fresh garlic paste
1 teaspoon fresh ginger paste
2 teaspoons chopped mint leaves
2 teaspoons chopped coriander leaves
2 tomatoes, chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon cashews, chopped
1 cinnamon stick, broken into bits
2 whole cloves
2 whole cardamom pods
2 medium onions, sliced finely
2 tablespoons ghee (or clarified butter)
1 pinch saffron
1-2 teaspoon milk
1 cup French-fried onions (to garnish)
1/4 cup chopped coriander leaves (to garnish) (optional)
1/4 cup chopped mint leaves (to garnish) (optional)

Combine together ingredients 3 to 15 and mix well. Add the meat to it and let it marinate for about 2 hours.
Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves.
Fry for 15 seconds and add the sliced onion.
When the onions turn transparent, add the marinated meat and without adding any water, cook the meat on medium heat till the meat is completely done. The masala will reduce and lose all moisture. Set aside.
Wash the rice and steam cook it so that individual grains can be separated.
Dissolve the saffron in the milk. Take about one cup of cooked rice and add the saffron to it. Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel.
Pour the meat on top and spread evenly.
Cover the dish with foil and bake for about 20 minutes at 300°F.
Remove and serve hot, garnished with chopped herbs and fried onions.