what is the recipe of biryani???

Answer 1

Chicken Biryani

INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili 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 plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the 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.

Vegetable Biryani
Ingredients
1 can Mixed vegetables
2 cloves Chopped garlic
2 Large onions, coursely chopped
Salt & pepper
1 tsp. Kashmiri masala
1 tsp. Chili powder
3 tsp. Turmeric
2 tsp. Cumin powder
2 tsp. Coriander powder
3 tsp. Olive oil
1/2 cup Raisins
1/2 cup Chopped almonds
2 cups Basmati rice
1 tsp. Margarine

Preparation
Combine rice and margarine and boil in water until water is evaporated - set aside.


In large sauce-pan or wok, heat olive oil on medium high. Add garlic and onions, salt, pepper, kashmiri masala; stir frequently and cook until onion is softened; add juice from mixed veg to prevent burning. Add mixed vegetables, chili, turmeric, cumin, coriander, raisins, almonds. Continue cooking on medium-high for about 10 minutes; stir often. Combine cooked basmati rice, mix thoroughly; simmer 5 to 10 minutes, stirring occasionally.

Answer 2

Basmati Rice 4 cups
Mutton 1 kg.
Curd 1 cup
Onion 2 cups
Tomato’s 2 nos.
Coriander leaves 1 cup
Mint Leaves 1 cup
Ginger 1 inch
Garlic clove 1 large
Oil 1 cup
Cloves 3 nos.
Cardamom 3 nos.
Cinnamon 2 sticks
Turmeric 1 tsp.
Cumin Powder 2 tsp.
Coriander powder 2 tsp.
Chilly Powder 1 tsp.
Chillies 6 nos.
Salt

Preparation
Grind ginger, garlic, mint and coriander leaves to a fine paste along with yogurt.
Wash the rice and meat pieces. Heat oil and fry all the spices and onions. Fry them till they turn to golden brown. Now add the ground masala paste and finely chopped tomatoes. Fry this out till it is cooked well. Now add the washed meat and water. When it starts to boil add salt, turmeric, chilly powder. Add the rice and allow it to cook for about 15 minutes.
Cover the half cooked biryani and over this keep red hot coal for about 20 minutes. Stir in-between once. Keep it close till it is served. Serve it hot with any spicy curry and raitha.


good luck.

Answer 3

Chicken BIryani :-
Ingredients :
Basmathi Rice - 4 cups
Ginger & garlic paste- 200 gms
Green chillies - 6
Onion finely chopped - 1
tomato finely chopped - 2
Cinnamon, cloves, cardamom - 10 gms each
cashew nuts - 100 gms
Ghee - 200 gms
Chicken - 150 gms
Garam Masala powder - 2 sp
Chilli powder - 3 sp
Mint leaves & coriander leaves
lemon - 1/2

Tip : More ghee gives good taste
The Basmathi rice if soaked 1/2 hour before the food is cooked gives good taste
Preparation :
1) Add ghee to a pan fry onions and tomatoes.
2) Add cashew nuts, cloves, cinamon, cardamom to the ghee
3) Add mint leaves, coriander leaves, green chillies to the ghee
4) Add ginger & garlic paste to it
5) Then add garam masala and chilli powder, chicken to it
6) Add water to the mixture, add 2 cups of water for 1 cup and add salt to taste .
7) bring the mixture to a boil and add the rice
8) Add the lemon juice to it and then let the rice to be cooked.
Tip : Let the rice cook till 4 whistles in a pressure cooker

Answer 4

Just put biryani recipe in the Google or yahoo or search the web. Because I see one for chicken vegitable and something called Gosht biryani.

Answer 5

Watch the TV for food channel.There are several recipe which will put Biryani behind.

Answer 6

Chicken Biryani
SUBMITTED BY: Nazia


"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Original recipe yield:
6 to 8 servings

PHOTO BY: SummerRain US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili 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 plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the 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.

Answer 7

VEG HYDERABADI BIRYANI

Ingredients

1 1/2 cup of Basmati rice, washed and soaked for 30 minutes

200 GMS. Potatoes, peeled & diced

200 GMS. Carrots, peeled & diced

50 GMS. Cashewnuts

50 GMS. Almonds, soaked & peeled

25 gms. Raisins

25 gms. Glazed Cherries

100 GMS. Onions, thinly sliced

4 nos. Green chilies, thinly sliced

1 tsp. each of Ginger-garlic paste

1/2 tsp. Turmeric powder

1 tsp. Red chili powder

1 cup Curd

1 tsp. Saffron

2 tbsp. Milk

1/3 cup chopped Mint leaves

1/3 cup chopped Coriander leaves

6 Green cardamoms

2 Black cardamoms

6 Cloves

1 stick of Cinnamon divided into four

3 Bay leaves

A pinch of Mace

Rose water as required

120 GMS. Ghee (clarified butter)

Salt according to taste

A little bit of kneaded wheat dough to seal the edges of the pan



Method

1. Put the soaked rice in a pan and add 3 cups of water. To it add 3 Green cardamoms, 1 Black cardamoms,3 Cloves, 2 divided sticks of Cinnamon, and 1 Bay leaf. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
2. Beat the curd in a bowl and divide into two equal portions.
3. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
4. Heat Ghee(clarified butter) in a pan, add the remaining Green cardamoms, Black cardamoms, Cloves, Cinnamon, Bay leaf , Mace and sauté over medium heat until it begins to crackle.
5. Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute. Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
6. Now add the remaining portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
7. Once the vegetables are done add the dry fruits and nuts.

To proceed :

1. In the pan with the cooked vegetables, sprinkle little saffron- curd mixture, mint and coriander.
2. Then spread half the rice and again sprinkle the remaining saffron-curd mixture, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid and seal with wheat dough.
3. Put the sealed pan in a pre-heated oven for 15-20 minutes. Take out & SERVE HOT.

Answer 8

rice if soaked 1/2 hour before the food is cooked gives good taste
Preparation :
1) Add ghee to a pan fry onions and tomatoes.
2) Add cashew nuts, cloves, cinamon, cardamom to the ghee
3) Add mint leaves, coriander leaves, green chillies to the ghee
4) Add ginger & garlic paste to it
5) Then add garam masala and chilli powder, chicken to it
6) Add water to the mixture, add 2 cups of water for 1 cup and add salt to taste .
7) bring the mixture to a boil and add the rice
8) Add the lemon juice to it and then l

Answer 9

Quick Spicy Chicken Rice (Murg Biryani)
Flavored rice (called Basmati rice) cooked with Chicken (called Murg in India) and spices. Such a Quick, flavorful and aromatic dish

Serves: 4
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai) Non-Vegetarian

8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
4 cups water
1 cup(s) yoghurt
1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoons clarified butter (ghee) / butter
salt to taste
2 medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing


Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).
Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.
Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.
Garnish with crunchy brown onions and finely chopped coriander leaves.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.
To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.

http://www.syvum.com/cgi/online/serve.cgi/recipes/inc/nrcpc19.tdf?0

Answer 10

tasty rice with all kinds of green and red vegetables in it is biryani... the same way you cook rice but before that ust cook potato and carrot and pees to make them seft... then add rice and cook as usual...