what is the recipies of making Biriyani?

Answer 1

Lamb Biriyani Recipe courtesy Savoring the Spice Coast of India, Maya Kaimal, HarperCollins





Biriyani, a rice and meat casserole, came to India from Central Asia by way of the Mughals, who ruled much of India from the 16th to 18th centuries. To this day it is considered one of India's most elegant dishes, and is particularly popular in North India. This version, with South Indian touches like coconut and curry leaves, is the pride of the Mappila (Kerala Muslim) community, and a mainstay at Muslim weddings.


Masala:
3/4 cup grated unsweetened coconut
2 teaspoons white poppy seeds, optional
10 to 12 fresh curry leaves, optional
1 to 2 teaspoons chopped fresh green chile (serrano or Thai), according to taste
3 tablespoons vegetable oil
3 tablespoons ghee, recipe follows
3 cups thinly sliced onions
1 tablespoon minced garlic
1 tablespoon minced ginger
Ground masala:
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne

1 1/2 teaspoons Garam Masala (see below)
2 teaspoons salt
1/4 cup plain yogurt
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
2 pounds boned leg of lamb, cut into 3/4-inch cubes (about 4 cups)

Rice:
3 cups basmati rice
2 teaspoons salt

Garnish:
2 tablespoons vegetable oil
2 tablespoons ghee
2 cups thinly sliced onions
1/2 cup broken cashew pieces
1/2 cup golden raisins
4 large hard-boiled eggs, halved


In a blender or mini food processor combine the coconut, poppy seeds, curry leaves, green chili, and 1/2 cup water (or more) to make a paste like thick pesto. Set aside.
Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying pan over medium-high heat. Add 3 cups onions and saute until the edges are lightly browned. Put in the garlic and ginger and continue frying about 3 minutes, until you smell the aroma and the onions are brown. Stir in the ground masala, garam masala, salt, and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime juice, cilantro, and mint. Stir over medium-high heat for 2 to 3 minutes. Now put in the lamb pieces and stir. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender. Stir occasionally.

In a large bowl, wash the rice in many changes of water until the water no longer appears cloudy. Drain thoroughly.

Prepare the garnish by heating 2 tablespoons oil and 2 tablespoons ghee in a frying pan. Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes). Remove the onions to a plate with a slotted spoon. Fry the cashews in the reamining oil until brown. Remove the nuts with a slotted spoon and repeat with the raisins. Set aside.

Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid. Bring to a boil, cover, and simmer 20 minutes on low heat. Remove from the heat.

Preheat the oven to 350 degrees F.

Fluff the rice and spread one third of it in the bottom of a casserole or Dutch oven with a tight-fitting lid. Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture. Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice. Reserve the last third of the garnish for later. Seal the top with foil, then place the lid over the foil. Bake for 30 minutes.

Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins. Place the halved boiled eggs, yolk up, around the edges of the platter. Serve immediately.


Ghee:
1/2 pound (1 stick) unsalted butter

In a heavy, preferably light-colored skillet melt the butter over medium-low heat. The melted butter will sputter gently as the moisture boils out of it, and the bubbles will change from large to fine and foamy.
Once the foam appears, push it aside every few seconds to see if the milk solids have settled to the bottom of the pan. When this sediment appears golden brown, remove it from the heat. Do not let it turn dark brown.

Cool the ghee for a minute or two, then pour the liquid into a container with a tight-fitting lid, leaving most of the solids behind. Cool it completely, cover, and store at room temperature for 1 month or in the refrigerator for 3 months.

Ghee turns to a solid as it cools, so bring it to room temperature before using, or melt it by placing the jar in which it is stored in hot water.


Garam Masala:
4 whole pieces star anise
2 teaspoons fennel seeds
2 teaspoons ground cinnamon
2 teaspoons ground clove
2 teaspoons ground cardamom
1 teaspoon ground nutmeg

Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.
Grind the fennel seeds in the coffee grinder to form a fine powder.

Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.

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

easy way. buy one of those shan biriyani mix box and some basamati rice. soke the rice for about 30-45 min. cut some onion and fry in ghee or oil and add some tomatoe (can or fresh) if you want. after onion are soft put the shan mix (I like to strain before using it since it has a lot of broken pieces) and meat cook until half way done. take the meat out from the pot and set aside. if you are using a rice cooker then place rice in the cooker and add the curry gravy and add some water till the number line that read to the amount of rice you use (both liquid has to be according to the cup of rice that you want to cook, ex. 4 cup rice for 4 cup water). I like to use half a cup extra since basamati rice tend to cook hard. Then you put your meat in the rice cooker and cook. Another way is that if you don't have a rice cooker, cook the soak rice half way done salt to taste. then layer some rice on the foil tray or any ove tray that you have. then add meat over rice and then rice over meat again to make it layer. rice should alway be on the bottom and top layer. cover with foil very good and cook in 350 for about 45min to 1 hr till done.

Answer 4

HYDERABADI VEGETABLE BIRYANI

Ingredients
Savory warm water
1. Water: 5 Cups
2. Nutmeg powder: 1/4 teaspoon
3. Whole Cinnamon 3" Broken up: 1
4. Whole Cloves: 6
5. Black whole cardamom: 6
6. Fennel seeds: 1/4 teaspoon
7. Bay leaves: 3
8. Black peppercorn: 6
9: Salt: 1 teaspoon



Sweet aroma water
1. Milk: 1/2 cup
2. Cardamom powder: 1/2 teaspoon
3. Saffron strands: 6
4. Kewra Essence: 1/2 teaspoon
5. Rose essence: 1/4 teaspoon



Rice Layer
1. Ghee: 1/4 cup
2. Parboiled Long grain Brown Rice: 2 Cups
3. Savory warm water


Vegetable layer
1. Ghee: 2 Tablespoons
2. Onions Chopped: 1/2 Cup
3. Garlic Minced: 4 Cloves
4. Turmeric powder: 1/4 teaspoon
5. Cumin powder: 1/2 teaspoon
6. Coriander powder: 1/2 teaspoon
7. Potatoes Peeled and cubed: 1 cup
8. Carrots Peeled and diced: 1/2 cup
9. Cauliflower cut into small flowerets: 1/2 cup
10. Salt to taste
11. Cayenne Pepper to taste
12. Whole-milk yogurt: 1/4 cup
13. Water: 1/2 cup
14. Green peas: 1/2 cup
15. Kasoori Patta: 1/2 Tablespoon



Garnish layer
1. Ghee: 1/4 cup
2. Onions thinly sliced vertically: 1 Cup
3. Almonds sliced: 1/4 cup
4. Cashews halves: 1/4 cup
5. Fresh Ginger sliced into thin sticks: 1 Inch
6. Fresh Cilantro chopped: 1/4 cup
7. Fresh Peppermint: 1/4 cup



Method
Step 1: Savory aroma water.
Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt to taste. Turn down heat to simmer. Steep covered for 20 minutes.
If you want, you may put all the spices in a cheese cloth folded three times. This way you can remove the whole spices after the savory water is ready.


Step 2: Sweet aroma water
Warm milk to 100º F. Add dry ingredients. Stir and cover.


Step 3: Rice
In a heavy bottom pan, heat ghee. Don't wash rice. Stir-fry rice till it turns opaque, then brown giving off nutty aroma. Add 4 cups of savory warm aroma water. Bring it to a boil. Simmer covered for about 20 minutes or till almost all the liquid is absorbed. The rice should be more than half way cooked. Keep it covered.


Step 4: Vegetables
Wash and cut vegetables to your liking. Put Ghee in a heavy bottom pan and heat. Add onions, and sauté till clear. Add garlic, ginger, turmeric, cumin and ginger powder. Continue stir frying but don't burn spices. Add potatoes, carrots, cauliflower, salt and pepper. Sauté till the potatoes start to turn brown. Add yogurt and water. Cover and simmer till the vegetables are tender. Stir in Green peas and Kasoori Patta.


Step 5: Condiment layer
Now we need to prepare items for the garnish layer. Keep all items separate. Sautee onions in Ghee till they are brown and caramelized. Stir-fry Almonds and Cashews so they start to turn brown.


Step 6: Layering
Choose a deep pot to assemble Biryani. Remember the top and bottom layers are always Rice. Lay a layer of rice. Add a bit of savory water and sweet water in circular motion, add a layer of vegetables, add a "garnish layer". Now start over with the layer of rice. If it is the top layer of the rice, add the savory warm and sweet waters as before and the garnish layer. Seal the Biryani pot with Aluminum foil.


Step 7: Baking
Preheat oven to 425º F. Place the Biryani pot in the oven for ten minutes. Turn down the oven temperature to 275º F. You can remove the pot after 15 minutes. You can also use this as a holding temperature for about one hour. Remove the pot from the oven 15 minutes before service. At the time of service, break the seal (remove the aluminum foil).

Answer 5

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.

http://allrecipes.com/recipe/chicken-biryani/detail.aspx

Answer 6

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 7

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