Biryani of India

AMBUR CHICKEN BIRYANI

Ingredients :

1.    Bay Leaves (2 nos.)

2.    Big Onions (Sliced – 2 nos.)

3.    Big Tomato (Chopped – 1 no.)

4.    Cardamom (2 nos.)

5.    Cinnamon Stick (1 no.)

6.    Cloves (3 nos.)

7.    Coriander Leaves (Chopped – Few)

8.    Ghee / Clarified Butter (1 Teaspoon)

9.    Ginger Garlic Paste (1 Teaspoon)

10. Lime Juice (1 Teaspoon)

11. Mint Leaves (Chopped – Few)

12. Oil (2 Teaspoons)

13. Red Chilli Powder (2 Teaspoons)

14. Salt

15. Saunf (1 Teaspoon)

16. Seeraga Samba / Small Grain Rice (1 Cup)

17. Skinless Chicken (1/2 kg)

18. Thick Curd / Yogurt (1 Teaspoon)

Ambur Chicken Biryani / Small Grain Rice

Step 1 : Cook the Chicken

Saute the following nicely on the hot oil and ghee,

·         Cloves

·         Cinnamon stick

·         Cardamom

·         Bay Leaves

·         Saunf

Add a drop of curd and stir it then add a tablespoon of ginger garlic paste and stir a little. Now add the skinless chicken and saute it nicely, then add red chill powder, onion, tomato and stir it nicely (tomato need to be smashed). Finally add the mint and coriander leaves.

Then add the curd to make the chicken soft, lime juice and mix it well also add the required amount of salt to it. Then close the lid and cook it for 5 mins.

Step 2 : Add the Half Cooked Salted Rice

Add the salt and half cook the Samba Rice then drain off the extra water from it. Simultaneously add 1/4 Cup of hot water and mix the chicken well then close lid for some time.

Now add half cooked rice to the chicken when the chicken gravy becomes little thick and stir them well without breaking the rice grains.

Step 3 : Final / Dum

Seal the lid by sticking it with some big foil to restrict the steam from escaping and place it on a very slow flame.Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn’t come in direct contact with the heat source. And cook it for 15 mins then add fried onions on top.

The Taste Rich Ambur Chicken Biryani is ready now, so serve them with raita.

Special Note :

·         The amount of tomatoes should always be lesser than that of the onions.

·         Marinate the chicken with curd for 30 minutes to make it soft.

·         Don’t add too much of spices.

·         Don’t add the rice when there is lots of water in the chicken.

·         Add salt separately for the rice and also for the gravy.

·         No Green Chillies, Turmeric Powder and Basmati / Long Grain Rice.

Lucknowi Chicken biryani

I have already posted my secret Dum Biryani recipe ;)and now this Rice recipe (Biryani) is straight from the streets of Lucknow. When in India I lived in Lucknow for just over a year and the one thing I always and still miss is the Famous Lucknowi Biryani. So I learnt how to replicate the flavors at home. Here is my take on the Lucknow Chicken Biryani.

Serves: 4

Preparation Time: 2 hrs

Cooking Time: 30-40 mins

Complexity: Advanced

Ingredients: 

500 gms Chicken (Skinless)

FOR MARINATION::

1 Tbsp Salt

1 Tbsp red Chili Powder

1/2 Tbsp Turmeric

1 Tbsp Coriander Powder

1 Tbsp Cumin Powder

2 Finely chopped Green Chilies

4 Tbsp Fried brown Onions (Sliced and deep fried till golden brown)

2 Tsp Freshly pound Garlic (can also use paste)

2 Tsp Freshly pound Ginger (can also use paste)

2 Cups of Curd

2 to 3 nos Mace crushed by hand

FOR COOKING THE CHICKEN::

2 Bayleaves

7 Tbsp of Oil or Ghee

1 Stick Cinamon

2 Cardamoms

4 Cloves

2-3 Black Cordamoms

1 Tbsp Coriander leaves

1 Tbsp Mint Leaves

FOR COOKING THE RICE::

1kg Biryani Rice

6 Tbsp of Salt

2 Tsp Shahi Jeera

2 Star Anis

FOR GARNISHING::

3 Tbsp Milk mixed with saffron

2 Tbsp coriander leaves

2 Tbsp mint leaves

5 tbsp of fried onion

Directions: 

To marinate the chicken, take all ingredients of marination (mentioned above) in a bowl add chicken and mix well. Marinate the Biryani for minimum 2 hours

Soak Basmati rice before hand, at least for 1 hour. Boil sufficient water for the rice. Make sure you use good quality Basmati rice. Add Shahi Jeera, salt and star anis to the water followed by the rice.

Make sure you don't over cook the rice, we need to cook it only till its 50% done. Once half done strain and set aside uncovered for the heat to escape

For Cooking the chicken, heat oil or ghee in a kadhai or wok. Add all the whole garam masalas mentioned in the list "FOR COOKING THE CHICKEN". Now add in the marinated chicken, mix well partially cover and let is cook for about 15-20 minutes on medium heat

After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves and set aside covered for 10 minutes

Time for Layering: Take a deep vessel, (Preferably with a tight lid) in which you can dum (slow steam heat) the Biryani. Apply some ghee at the bottom of the vessel. Add in the chicken first, spread evenly. Now add the half cooked rice and spread evenly.

Garnish the layered biryani with ingredients mentioned in "FOR GARNISHING".

Cover with a clean towel and place a heavy lid on top. If you don't have a heavy lid place some heavy object on top of the lid.

On very low heat let the biryani cook in its own steam for about 20 mins

When done, uncover and serve hot in layers.

Footnotes: 

Use Good quality Basmati rice, the flavor of any biryani partially comes from the rice used

No tomatoes are used in lucknowi Biryani, that is why curd is used a lot

You may add 1 tbsp of lime juice in the chicken, its optional only if you like tangy flavors :)

Lucknowis do not use ground masalas, the whole garam masalas used is the secret to the flavors in this dish.. (My personal feeling)

Thalassery Chicken Biriyani

Ingredients
to cook rice
basmathi rice 4 cups
cardamom 4
cloves 4-5
cinnamon 2strands
bay leaves 2-3(optional) 
pepper corns(optional) 7-8
salt as needed
ghee 3-4tbsp 
water 6 cups

to  prepare masala
chicken drumsticks 7 or 1kg with bones
onion 7; very thin sliced
tomato 7 ;chopped
ginger garlic paste 2tsp
green chillies 12; crushed
garam masala 1tbsp(refer notes)
mint leaves 5-6 tbsp
cilantro 5-6 sprigs
lemon juice 1 squeezed
ghee 1 cup /half oil & ghee 
salt 

to garnish
raisins 4tbsp
cashews 4 tbsp
fried onions
saffron soaked in 1/4 cup milk

Method

·                     Wash ,clean and keep the chicken ready.Cut gashes on the drum stick so that the masala seeps in.Drain water,keep aside.

·                     Wash and soak the rice in water for 20minutes.

·                     Heat ghee in a pan and when hot,add the sliced onion in batches.(otherwise it may turn mushy as onion leaves out water.I fried in 6 batches.)Fry them till golden brown.Keep in a plate.

·                     Heat another pan and add the tomatoes,add a 1/4 cup water and let it cook till mushy.

·                     Add the ginger-garlic paste and crushed green chillies.Keep stirring until the raw smell disappears.

·                     Add the mint leaves and add the chicken pieces and let it cook.Add half cup water,salt as needed.

·                     Cover and cook till chicken is done.Adjust salt,add in the * special garam masala.

·                     Add 3/4 or 85% of the fried onion in the cooked gravy.Mix and cover for 5 minutes on low flame.The chicken gets a nice coating of masala and the gravy is reduced considerably.

·                     Put off flame,and add the chopped cilantro and lemon juice.

·                     In another pan ,boil the water with all the whole spices and salt.When it comes to a rolling boil,add the soaked rice and ghee.Cover and let the rice cook on medium heat till done.Fluff the cooked rice with a fork.

·                     Keep the flame on low and add the rice on top of the cooked chicken gravy and spread evenly and gently press it down.

·                     Add the saffron mixed milk.on top of rice here and there,just add on top of rice. 

·                     Add the raisins and cashews.Add the remaining fried onions.

·                     Cover the pot or pan with lid and seal the edges with atta/maida or with a wet cloth.Leave for 15 minutes for flavors to seep in on very low flame.

·                     Put off flame and serve with biriyani chammanthi and  Dates(eenthapazham ) pickle !!!

NOTES
* Jeerakashala rice(short rice & more flavorful) is used for making this biriyani but I have used the regular basmati rice found in stores here.

*Always remove the fried onion slightly before you wish too,as they tend to brown once drained too.
* If you wish to add more spiciness,add the pepper powder 1/2-1tsp.
* The special garam masala is prepared using 8 spices- 1tsp of aniseed(perunjeerakam), 1/2tsp of shah jeeraa,1/2tsp cumin seeds, 1/2" piece cinnamon, 1/4 tsp of javithri(mace),2-3 cardamom ,2 or 3 cloves, 1/2 tsp of nutmeg.This may yield slightly more than required quantity but use only 1tbsp for this recipe.I usually make bigger batches and store.
* Keep the flame on very low as the gravy is reduced considerably and on higher flame you may end up burning the bottom of the pan.
* The recipe of biriyani chammanthi,follows soon :)

 

Kappa Biriyani (Ellum Kappa)

Kappa biryani - a delicious whole meal with tapioca & beef

INGREDIENTS

• For preparation of tapioca:

Tapioca - 1 kg

Coconut (scraped) - 1 cup

Garlic - 1 big pod

Greenchillies - 5 nos

Cuminseeds (Jeera) - 1/2 tsp

TurmericPowder - A pinch

Salt - As reqd

For preparation of beef:

Beef with bones(specially ribs and belly mixed) - 1 kg(cut into small pieces)

Onion - 3 nos(sliced)

Greenchillies - 4 nos(split)

Ginger (finely chopped) - 1 tbsp

Garlic (finely chopped) - 1 tbsp

Curryleaves - 1/2 cup

Chillypowder - 1 tbsp

TurmericPowder - 1 tsp

Corianderpowder - 1 1/2 tbsp

Garam masala Powder - 1 tsp

Mustard - 1/2 tsp

Coconutoil - As reqd

Shallots(Kunjulli) - 250g(cut it two pieces)

Fresh Coconut cuts(small pieces) - 1/2 coconut

Salt - As reqd

Egg - 1 no(beaten)

For preparing coconut paste:

Coconut (scraped) - 1 cup

Fennelseeds (Perum jeerakam) - 1 tsp

(tastes Better with the beef with fat)

DIRECTIONS

Step 1

For tapioca preparation:
1)Cut tapioca into small pieces and boil it until cooked. Strain the water.

Step 2

Grind scraped coconut, garlic pod, green chillies, turmeric powder and cumin seeds to a thick smooth paste.

Step 3

Add salt and coconut mixture to tapioca and keep in low flame with the lid closed for 5 minutes for the coconut mixture to cook.

Step 4

Once done, mix the tapioca with the coconut well and keep aside.

Step 5

For beef preparation: 
1)Take a pressure cooker and heat.

Step 6

Pour some coconut oil and put mustard seeds and some curry leaves.

Step 7

Once the mustard seeds start to splutter, add sliced onions, ginger, garlic and green chillies. Saute for 2 minutes till the onions get soft.

Step 8

Add chilly powder, coriander powder, turmeric powder and garam masala to the onions and mix well for 1 minute.

Step 9

Add beef, coconut cuts and small onions and mix well. Add half cup water and salt and close the lid of pressure cooker. Cook it for 20 minutes until the beef cooks properly.

Step 10

Open the pressure cooker and add the tapioca to the beef. Mix well.

Step 11

Grind coconut with aniseed to a thick fine paste and and add to the tapioca beef mix.

Step 12

Cook it for 5 minutes and add the beaten egg. Mix well.

Step 13

Finally add some fresh coconut oil and curry leaves over the top of this mixture and close the lid.

Step 14

Keep it for ten minutes and serve hot.

Biryani Dindigul Thalappakatti Style

There is always a strange feeling getting back to things you haven't been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it's been almost half a month past and there has been no updates. Though it wasn't the lack of dishes. 

As I have said many times, getting Biryani recipe always excites me no end. Couple of weeks back, when Konda had visited her friend's birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend's mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after couple of days and boy, everybody loved it! 

I could easily say this looks exactly like how they serve as Thalappakatti Biryani, only difference being I didn't use the Seeraga Samba Rice for the biryani. All Non Veg biriyanis in south use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.

Chicken Biryani Dindigul Thalappakatti Style
Ingredients Needed 

For boiling chicken

Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies -  3 long
Whole Spices
Cloves - 3
Cinnamon 2"
Cardamon -2
Bay Leaf - 1 long
For the Rice
Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp

How to make the chicken biryani

Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.

Extract the coconut milk and keep it ready.

In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.

Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out. 

Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice. 

Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.

Remove and finally add the lemon juice.

Serve with Onion Raitha or chicken gravy.

Notes:

There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.

Cooking in pressure cooker was much easier, only cautious thing you have to remember is add the salt at different stages and adding less water than required for the rice to be separate and grainy.

Always fluff and never mix too much.

Lucknowi Chicken biryani recipe

I have already posted my secret Dum Biryani recipe ;)and now this Rice recipe (Biryani) is straight from the streets of Lucknow. When in India I lived in Lucknow for just over a year and the one thing I always and still miss is the Famous Lucknowi Biryani. So I learnt how to replicate the flavors at home. Here is my take on the Lucknow Chicken Biryani.

Serves: 

4

Preparation Time: 2 hrs

Cooking Time: 30-40 mins

Complexity: Advanced

Ingredients: 

500 gms Chicken (Skinless)

FOR MARINATION::

1 Tbsp Salt

1 Tbsp red Chili Powder

1/2 Tbsp Turmeric

1 Tbsp Coriander Powder

1 Tbsp Cumin Powder

2 Finely chopped Green Chilies

4 Tbsp Fried brown Onions (Sliced and deep fried till golden brown)

2 Tsp Freshly pound Garlic (can also use paste)

2 Tsp Freshly pound Ginger (can also use paste)

2 Cups of Curd

2 to 3 nos Mace crushed by hand

FOR COOKING THE CHICKEN::

2 Bayleaves

7 Tbsp of Oil or Ghee

1 Stick Cinamon

2 Cardamoms

4 Cloves

2-3 Black Cordamoms

1 Tbsp Coriander leaves

1 Tbsp Mint Leaves

FOR COOKING THE RICE::

1kg Biryani Rice

6 Tbsp of Salt

2 Tsp Shahi Jeera

2 Star Anis

FOR GARNISHING::

3 Tbsp Milk mixed with saffron

2 Tbsp coriander leaves

2 Tbsp mint leaves

5 tbsp of fried onion

Directions: 

To marinate the chicken, take all ingredients of marination (mentioned above) in a bowl add chicken and mix well. Marinate the Biryani for minimum 2 hours

Soak Basmati rice before hand, at least for 1 hour. Boil sufficient water for the rice. Make sure you use good quality Basmati rice. Add Shahi Jeera, salt and star anis to the water followed by the rice.

Make sure you don't over cook the rice, we need to cook it only till its 50% done. Once half done strain and set aside uncovered for the heat to escape

For Cooking the chicken, heat oil or ghee in a kadhai or wok. Add all the whole garam masalas mentioned in the list "FOR COOKING THE CHICKEN". Now add in the marinated chicken, mix well partially cover and let is cook for about 15-20 minutes on medium heat

After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves and set aside covered for 10 minutes

Time for Layering: Take a deep vessel, (Preferably with a tight lid) in which you can dum (slow steam heat) the Biryani. Apply some ghee at the bottom of the vessel. Add in the chicken first, spread evenly. Now add the half cooked rice and spread evenly.

Garnish the layered biryani with ingredients mentioned in "FOR GARNISHING".

Cover with a clean towel and place a heavy lid on top. If you don't have a heavy lid place some heavy object on top of the lid.

On very low heat let the biryani cook in its own steam for about 20 mins

When done, uncover and serve hot in layers.

Footnotes: 

Use Good quality Basmati rice, the flavor of any biryani partially comes from the rice used

No tomatoes are used in lucknowi Biryani, that is why curd is used a lot

You may add 1 tbsp of lime juice in the chicken, its optional only if you like tangy flavors :)

Lucknowis do not use ground masalas, the whole garam masalas used is the secret to the flavors in this dish.. (My personal feeling)

Mughlai Chicken Biryani Recipe

Chicken Biryani is simply delicious food . I think this should  be called “Rice layered with spicy chicken Moghul style” for a reason.  Save it for an occasion, but I am going to keep this recipe as an ace up my sleeve for when I really  need to impress some of my husband’s relatives , Once he tasted and  told me if I would have known that you can cook so delicious Biryani , I would have got married earlier  it was the best biryani he ever tasted… THE BEST. That made me feel like all my hard work was worth it.

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Ingredients	Quantity
Chicken	700 grams
Basmati Rice	2 cup
Onions(thinly sliced)	4
Bay Leaf	4
Cardamoms Brown	4
Cardamoms green	3-4
Cinnamon	1/2 inch piece
Cloves	3-4
Cumin Seeds	2 teaspoon
Nutmeg	a large pinch
Mace	a large pinch
Pepper corns	1 teaspoon
Red chilli powder	2 teaspoon
Turmeric powder	1/2 teaspoon
Coriander powder	2 teaspoon
Green chillies	5
Ginger	20 grams
Garlic	16 flakes
Coriander Leaves	2 teaspoon
Tomato (chopped)	2
Salt	to taste
Saffron (dissolved in 1 tablespoon milk)	1 teaspoon
Curd (beaten)	1 cup
Vanaspati /ghee	1/2 cup

Method:

For Marinade: Chicken

1. Grind together ginger , garlic , nutmeg , mace , cumin seeds , cardamoms brown , cardamoms green , cinnamon , pepper corns , cloves ,tomato into a paste.

2. Rub ground paste into chicken , add turmeric powder , salt , curd , mix well and keep aside for 1 hours.

3. In a large frying pan , heat oil for about 5 minutes , divide onions into 2 batches , fry each batch with 3/4 teaspoon salt till onions are golden brown and crisp , remove onions on a strainer  to drain off excess oil , crumble the fried onions and mix with marinated chicken.

4. In a pan heat oil for about 5 minutes , add marinated chicken , coriander powder , chilli powder  and 1 cup water .

5. Cook for 10 minutes on medium heat .

For rice:

1.    Wash the rice and soak in water for 15 minutes.Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom brown and green , Cumin seeds , cloves , bay leaf , salt , and cinnamon stick(2 each).

2.    Cook the rice until it breaks  while pressing in hands(3/4th). After cooked remove the rice and spread it out on a thali or a big pan.

3.    Put 2 tablespoons of ghee in an oven proof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions,  Repeat a  layers of cooked rice and then a layer of chicken and finish with a layer of rice. Sprinkle some ghee,  saffron , fried onions and mints and on last layer of rice.

4.    Place in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes.

5.    Now Chicken Biryani is ready and serve hot with yogurt.

6.    Enjoy!!

Hyderabadi chicken biryani recipe

Ingredients (240 ml cup used)

·         1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)

·         ½ kg or 1 lb bone-in-chicken or boneless

·         ¼ to ½ tsp. biryani masala powder for sprinkling in between layers

·         Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )

·         Fistful of finely chopped coriander leaves

·         Fistful of finely chopped mint leaves

·         2 to 3 tbsp. Sunflower oil or ghee

·         ¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for hyderabadi chicken biryani recipe

·         1 tbsp. ginger garlic paste

·         ¼ tsp turmeric

·         3 green chilies slit (adjust to suit your taste)

·         ½ cup + 1 tbsp. yogurt / curd

·         2 tbsps. Lemon juice (adjust)

·         1 ½ tsp Kashmiri / byadgi red chili powder

·         ½ tsp biryani masala powder

·         ¼ tsp green cardamom powder

·         Salt to taste

Dry Spices for rice

·         2 ½ cups water

·         1 tsp oil

·         2 small strands of mace

·         1 large or 2 small black cardamom

·         4 green cardamom

·         3” cinnamon stick

·         6 cloves

·         1 large or 2 small bay leaf

·         ½ tsp pepper corn

·         ½ tsp shahi jeera / caraway seeds

Instructions

1.    Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.

2.    This step is optional. Tie up all the dry spices for rice in a muslin cloth.

3.    Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.

4.    While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.

5.    Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.

6.    Sprinkle ¼ tsp to ½ tsp. biryani masala powder.

7.    Repeat steps of layering rice, coriander mint leaves and then fried onions.

8.    Pour the saffron milk all over.

9.    Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.

10. Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.

11. Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

Notes

If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil, but cleaning up the mess is difficult. An aluminium foil too works ok.

Scheherazade Biryani

Ingredients

·         For Marinade:

Salt to taste
Pepper to taste
1 tsp turmeric powder
1 Tbsp garam masala powder
1 tsp cornflour, dissolved in water
2 eggs

For Biryani:
100 gms dalda ghee
40 gms whole garam masala (bread loaf, clove, coriander, fennel, black cardamom, cinnamon, red chilli dry, mace, cumin, caraway)
200 gms onion
2 Tbsp ginger paste
2 Tbsp garlic paste
50 gms tomato
3 Tbsp coriander
1/2 cup yogurt
1 kg basmati rice
400 gms grouper fish fillet (or any white fish), cut in 1x1" cubes
1 ltr oil
2 tsp cumin seeds
1 green capsicum, diced
50 gms green peas
50 gms cashew nuts
50 gms raisins
1 tsp saffron (zaffran)
2 Tbsp kewra water
1/2 cup rose water
1 bunch mint
1 Tbsp red chilli powder

Method

Take fish cubes and add salt, pepper, turmeric, garam masala, cornflour, egg. Leave to marinate for a while.
Take a pot and melt dalda ghee. Put garam masala, onion, ginger paste and garlic paste in this.
When it starts spitting, add chopped tomato, coriander and yogurt. Add water as required.
On second boil, add rice.
When the rice is nearly done, put a tight lid on and leave on dumpukht for 20 minutes.
Deep fry the marinated fish in hot oil. Keep aside.
In another fry pan, heat some oil and put cumin seeds. Add diced capsicum and onion and sauté on a high flame.
Add some gravy made with tomato puree, ginger, garlic paste and onions, cook till oil separates.
In the end, add the fried fish and fold into gravy.
Remove the lid from rice. Add kewra / rose water for aroma.
Take a serving dish and put one layer of rice and one layer of fish masala.
Garnish with fried onions
Layer again with fish and then rice.
End with a topping of fried onion, cashews and raisins.

Key Ingredients: salt, black pepper, turmeric, mint leaves,rose water, saffron, raisins, cashew nuts, green peas,capsicum, vegetable oil, fish fillet, basmati rice, garam masala, cornflour, egg, clarified butter, bread, cloves,coriander leaves, fennel, black cardamom

Meat Biryani - Beary (Mangalorean Muslim)

Meat Biryani - Beary (Mangalorean Muslim) Style

Preparation time: 45min | Cooking time: 1 hr  | Layering & Cooking on Dum : 30mins

Serves 4-5

You Need:

·                     1 kg beef or mutton on the bone

·                     juice of 1/2 lime (optional - use while cooking the meat)

·                     1/2 tsp turmeric powder (haldi) (optional - use while cooking the meat)

·                     fistful of chopped coriander leaves (optional - use while cooking the meat)

·                     5 big onions sliced

·                     6 juicy tomatoes thinly sliced

·                     1/2 cup of coriander leaves chopped

·                     1 inch cinnamon

·                     3 cardamoms

·                     3 cloves

·                     salt to taste

·                     ghee for frying

For the rice 

·                     600gm / 3 cups basmati rice * see notes

·                     2 inch cinnamon

·                     3 cloves

·                     2 cardamoms

·                     salt to taste

For the masala (to be ground)

·                     8-10 green chilies *see notes

·                     1 tbsp fennel seeds (badashep/saunf) * see notes

·                     2 tbsp coriander seeds

·                     2 whole pods garlic peeled (Indian variety)

·                     2 inch piece of ginger

·                     1 tsp mace (javithri) flakes

·                     3-4 star anise (chakri phool)

·                     1/2 nutmeg (zaiphal)

·                     1 packed cup of mint leaves

 To be ground separately

·                     2 tsp poppy seeds (khus khus) (substitute with 1 tsp grated coconut if khus khus is not available)

·                     5 almonds (badam) soaked in hot water and skinned

For the layering

·                     3 onions finely sliced

·                     1/2 cup of mint leaves roughly chopped

·                     1-1/2 packed cups of coriander leaves roughly chopped

·                     2 pinches saffron strands soaked in 3 tsp rose water or milk

·                     2 tsp Garam masala (optional)

·                     15-20 whole cashewnuts

·                     20-25 raisins/kishmish

·                     2 tsp ghee (to grease the pan)

 Method:

A) Cooking the meat

1. Cut the meat into medium size pieces, wash and allow to drain on a colander for 10 minutes.

2. Transfer into a pressure cooker and sprinkle water up to the level of the meat. Add salt to taste. Add lime juice, turmeric powder & fistful of coriander leaves

3. Cover & cook on a full flame until the first whistle goes off (takes about 8-10mins). 

4. Reduce the flame to sim and continue to cook for 20-25mins in the case of beef. If you are using mutton, follow the same procedure till step#3 and then cook for about 13-15 mins if the mutton is tender. 

5. Allow the pressure cooker to cool down completely before removing the weight (whistle). Mix contents once and keep aside.

B) Preparing the garnish

1. Heat 4 tbsp ghee in a wide heavy bottomed pan and fry the onions till golden brown, drain & keep aside. 

2. To the same ghee add cashewnuts and fry till golden brown n drain n keep aside. 

3. Turn off the flame and add the raisins n take it immediatly or else it will burn.

C) Preparing the masala

1. In a large pan (or use the same pan that was used to fry the garnish) heat 2 tsp ghee.  Toss in the whole spices (garam masala) and fry for a minute. 

2. Add onions and fry till golden brown. This will take about 4-5 minutes. 

3. Add the sliced tomato and fry for 2 mins on a medium high heat and reduce the flame a bit and continue to fry until the oil separates from the masala.

4. Add the ground green chilli masala, fry for about 4-5mins

5. Add the pre-cooked beef/mutton, adjust salt to taste and add the meat stock in parts. Allow to boil till meat is tender. Don’t make a watery gravy but use up stock to make a thick gravy.

6. Add the almond paste to it n boil again 4-5 mins. Add chopped coriander leaves on top of it. Turn off the flame after a couple of minutes 

D) Preparing the rice 

Using the draining technique (where rice is partially cooked, layered with meat and then placed on 'dum' till it is fully cooked)

1. Wash & soak the basmati rice in water for 15mins. 

2. Boil rice in plenty of water along with the whole garam masala. Cool al-dente (3/4^th done). 

3. Drain and keep aside until required

OR  

You can prepare the rice using the absorption technique (where rice is fully cooked and then layered along with meat)

1. Wash & soak the basmati rice in water for 15mins

2. For 600gms (3 cups) rice use a little less than double the quantity of water. ie 3x2 = 6 cups of water minus 1/2 cup = total of 5-1/2 cups of boiling water. 

3. Heat 2 tsp of ghee in a large enough pan to accommodate cooked rice, add the washed & drained rice and fry for a couple of minutes. Add the freshly boiled water. Adjust salt to taste and add juice of 1/2 a lime. You may add 2 bullion (stock) cubes for an additional flavour. 

4. Bring the water to a rolling boil, stir and cover the pan with a tight lid. Reduce flame completely and continue to cook for 6 minutes. Turn off the flame and let the rice cook in the steam. Open the lid after 3-4 minutes and fluff up with a fork. Cover & keep aside till required.

E) Assembling

1. Brush the base and sides of a large wide vessel with 2tsp ghee. Place one third of the meat as the first layer.  Add a one third of the of the rice over the meat. This is the second layer

2. Sprinkle one third of the fried onions, cashewnuts, raisins, a few coriander leaves, a few mint leaves, part of the saffron mixed in rose water. This is the third layer.

3. Repeat the process till all the meat, rice and garnish has been layered.
4. Make a few holes through the biryani and drizzle some ghee through them.

If you have cooked the rice as per the absorption technique proceed to step# 6, else proceed to step#4

4. Seal the vessel with dough or aluminium foil. Place a tight lid over it to ensure there is no loss of steam.

5. Place on the vessel on a cast iron tawa/skillet and let the biryani to cook on dum for 20-25mins. Turn off the flame and allow the flavours and aromas to blend well before serving.

6. Serve hot with the raitha of your choice

Notes

Rice: The original recipe asks for a 1:1 ration between the meat & the rice. However I have scaled it down to 600gm of rice to a kilogram of meat since I have a small family. 

Chillies: The original recipe calls for 20 green chillies since there is no other source of basic spice (peppercorns or such), however, I used 10 medium sized green chillies as I was using just 600gm rice. This resulted in a moderately spicy biryani. Adjust the quantity of chillies according to your taste and as per the quantity of rice used.

Fennel seeds: Reduce the quantity by half only if you don't like the intense fragrance of fennel seeds, however, the aroma does get masked by other ingredients when the gravy is done.

Although this is a dum style biryani, you may choose to hasten the process by cooking the rice fully, layering it & then serving it immediately. However, the dum technique increases the flavour quotient of this biryani.

Bhatkali Biryani

Description

The dish is cooked with the meat and onion based sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving.

RECIPE OF BHATKALI BIRYANI

Ingredient Name	Quantity	Unit
coriander	1	Bunch
chicken/meat/prawns	500	Grams
turmeric powder	1/4	Teaspoons
chicken/meat masala	3	Teaspoons
cumin powder	1/2	Teaspoons
coriander powder	1/2	Teaspoons
garam masala	1	Teaspoons
ginger garlic paste	2	Teaspoons
chillies	10-12	Numbers
tomato	1	Big
onions	7	Big
cardamom	1	Numbers
cloves	2	Numbers
food colour	yellow	0
Basmati Rice	250	Grams

Directions

1) Chop all the onions into fine slices using a slicer(must not be thick slices). 2)In 4 tablespoons of oil, throw in 5 parts of the sliced onions. Add salt as per needed in this step itself and cook on a medium flame for 5 min till onions become soft. 3)Now add in all the chillies (whole, do not slice/chop) and add roughly chopped tomatoes to the onions and keep it on VERY LOW FLAME. Cook the onions for atleast half an hour stirring every 10 mins, so they dont stick to the bottom.DO NOT ADD WATER. 4)Ginger garlic paste is traditionally made in bhatkal with mortar and pestle,grounded fine and stored upto a year(with few secret things added,which i dont know of), This may b substitued with fresh ginger garlic paste.Add this to the onions. 5)Now add the masala powders(garam masla,coriander powder,cumin powder,chicken/meat masala, turmeric powder). 6)Stir all of this together and add in the chicken/meat/prawns.Cook till the colour of onions turns a lovely deep rich chocolate brown and chicken/meat/prawns get cooked. 7)Add in chopped coriander. 8) In a separate vessel cook rice with the cardamom,cloves,or any other whole garam masala you prefer with normal amount of salt .Drain the rice and keep. 9)The remaining of the onions must be made into birista.i.e, the finely sliced onions are deep fried on low heat till the turn golden brown. 10)Now its time to set... 11)The onions masala we prepared in the first step must be dry.On top of this masala pour the boiled rice.( DO NOT MIX these,or toss or anything of such sort.Just put the boiled rice on the onions masala) 12)Once this is done,the rice must not be stirred at all, Pour 2-3 tablespoons of oil over the white rice 13)mix 2 drops of yellow food colour in 3 tablespoons of water and pour over the rice in a circular motion. 14)Garnish with the birista(fried onions),coriander leaves. 15) Close the lid TIGHT .keep it on dum for 20 - 30 minutes, on very very low flame 16)and lo-behold your boryani is ready.. IMPORTANT POINT: While serving also do not mix the masala and rice.Serve it as a layer. Its all about how long you cook the onions,The onions may be cooked for more than 45 mins without getting burnt and giving it a nice sweet spicy taste.

Bombay Biryani

 Bombay Biryani as the name suggest has its origin in Mumbai. I have learnt this recipe from my sis’s father in law who loves cooking. The recipe suggested by him is too long, meaning it takes nearly one & a half day preparation for this entire process. But life is busy nowadays so I have shortened it to  suit my lifestyle while keeping the taste intact.

 750 gms chicken

Marination:
1  tsp red chilly powder
1/2 tsp whole red chilly crushed
1/2 tsp turmeric powder
1 1/2 tsp  whole coriander powder crushed
1 tsp heap garam masala
1 tsp green chilly paste or thecha 
5 tbsp curd
2 tsp ginger garlic paste
2 tsp lemon juice or 2 -3 pcs of dried plums
1/2 tsp shah zeera
4 tbsp coriander chopped
2 tbsp mint chopped
3 – 4 green chilly slit.
1 tbsp whole garam masala(shah zeera, pepper corn,cloves,black  & green cardamom)
1 tbsp salt (adjust acc to taste)

II
3 big size tomatoes roughly chopped
2 medium size potato cubed into total 8 pcs
3  large onions finely slices Birasta
1/2 cup oil

750 gm  partially ( till  3/4)  boiled rice with whole garam masala, salt & 2 tbsp of ghee

few strands of saffron soaked in 4 tbsp milk
1/4 cup of milk
3 tbsp ghee

Method:

Preparing the chicken

1.    Marinate the chicken with ingredients no I & keep aside for one hour.

2.    Heat oil in a heavy bottom pan and fry the potatoes till golden brown. Remove & keep aside.

3.    In the same heated oil add the tomatoes. 

4.    When tomatoes become soft add in the marinated chicken. Fry on high flame for few minutes.

5.    Crush the browned onion ( birasta) and add it to the chicken.  Keep a little brown onion for garnish at the time of serving

6.    Add in fried potatoes.

7.    Now cover & cook till cooked & oil separates.

Assembling the Biryani

1.    In a heavy bottom deep pan, spread the rice.

2.    Layer with the cooked chicken

3.    Spread the rice again.

4.    Sprinkle the soaked saffron on the rice.

5.    Now sprinkle the milk on the entire rice equally.

6.    Spread the ghee evenly on all the rice.

7.    Cover the pan with the foil & then the lid.

8.    Keep on medium flame for 5 minutes

9.    Now lower the flame , & put on dum for 30 – 45 minutes

10. Serve hot with Burhani

KAMPURI BIRYANI

Serves : 8

Preparation Time : 1 hour

Cooking Time : 45 minutes

Preparation Method :

§  Marinate the chicken with ground bell pepper, green chillies, ginger, garlic, and 1 tablespoon oil for about an hour.

§  Heat the oil, then add the onions and fry till they turn golden. Add the cloves, cardamom, nutmeg, salt, and the marinated chicken.

§  Fry for about 10 - 12 minutes till the chicken starts to brown. Add in the rice, the vegetables, and the chopped coriander stems.

§  Fry for about 2 minutes, then add water about 1 inch over the surface of rice.

§  When the water starts to boil, cover and cook on low flame for about 20 minutes or until the rice and vegetables are done.

§  Dot with the butter. Serve hot garnished with fried garlic.

INGREDIENTS

·500 grams boneless chicken, cut into medium sized pieces, washed and drained

·500 grams long grain rice, rinsed, soaked and drained

·220 grams onions, chopped

·150 grams potatoes, diced

·30 grams fresh green coriander stems, chopped

·45 grams garlic, chopped and fried golden brown

·4 cloves

·3 green cardamoms

·½ teaspoon grated nutmeg

·100 grams shelled green peas

·100 grams carrots, diced

·100 grams beans, cut into 1 inch pieces

·1 tablespoon butter

·100 ml Cooking oil

·Salt, to taste

Ground to fine paste

·1 yellow bell pepper, 5-6 green chillies ground

·2 inch ginger piece, chopped

·1 tablespoon crushed garlic

Memoni Biryani

Memoni biryani is very similar to Sindhi biryani. However, Memoni biryani is usually prepared with lamb and less food coloring, potatoes and tomatoes.

Ingredients

Lamb or Chicken 1 kg (12 pieces)

·         Potato 250 gm (large cubes)

·         Tomato 250 gm (sliced)

·         Rice ½ kg (soaked)

·         Yogurt 1 cup (beaten)

·         Green chilli 10-12

·         Dry plums 12

·         Onion 6 large (sliced thinly)

·         Salt to taste

·         Ginger paste 1 tbsp

·         Garlic paste 1 tbsp

·         Whole all spices 1 tbsp

·         Red chilli powder 1 tbsp

·         Coriander 1 tbsp

·         Cumin powder 1 tsp

·         All spices powder 1 tsp

·         Turmeric powder ½ tsp

·         Nutmeg and Mace ½ tsp

·         Green cardamom ½ tsp

·         Screw pine water 1 tsp

·         Yellow color 1/3 tsp + 1 pinch

·         Coriander 1 bunch (chopped)

·         Mint 1 bunch (chopped)

·         Oil approximately 3/4 cup

Cooking Directions

1.    Par-boil rice in salted water with whole all spices.

2.    Sieve and set aside.

3.    Heat oil, add onions and fry till golden.

4.    Take half the onion out on absorbent paper.

5.    Then add ginger, garlic, salt, nutmeg and mace, green cardamom, red chilli powder, all spices powder, turmeric, coriander and cumin powder in the rest of the onion left in pan.

6.    Now add tomatoes and yogurt, cook.

7.    Add meat and cook til tender.

8.    Apply a pinch of yellow food color on potatoes and fry.

9.    Now add fried potatoes, dry plums and green chillies to the chicken, mix.

10. Spread the rice over meat.

11. Drizzle 2 tbsp oil and 1/2 tsp yellow food color mixed in screw pine water on top.

12. Sprinkle fried onion, chopped coriander and mint over the rice.

13. Cover tightly and cook on very low heat for 15 minutes.

14. Memoni Biryani is ready to serve.

MUTTON TAHARI RECIPE HYDERABADI,TEHARI

Mutton Tahari recipe or mutton tehari or tehriare all mixed version of biryani or pulao/pilaf or rice recipes. This is also a popular hyderabadi recipe along with hyderabadi haleem.

           Tahari is usually  a mixed rice recipe usually mixed with either mutton or vegetables. It can also be named as mutton rice recipe.

                        Mutton Tahari or tehari in this post is rice mixed with mutton or meat and cooked in some aromatic and flavorful spices. Teheri recipe or tahari recipe is something which can take its level below biryani and above Pulao or bagara khana.

                                                    This rice recipe here is made with mutton pieces and aloo/potato which are cooked well and added to rice.

                       Tahari is not only a famous Hyderabadi recipe but also popular all over the world and was popular with the muslim nawabs. Tehari can also be made using vegetables like veg tahari but has variations compared to hyderabadi veg biryani which is made differently by giving dum.

                          Rice recipes are very common in India especially down south and most of us are not familiar with the term ‘tahari’ or ‘tehari’ and therefore, I have decided to spread a word about this dish through my blog and create awareness about different recipes and their terms .

                         When there is no time for biryani and you would like to make something delicious then this pulao recipe or rather I prefer calling it as tahari recipe can be made with less time.

                          It is a simpler version of biryani recipe and one of the popular dishes in Hyderabad. Tehari can be made with either ordinary rice or basmati rice. It tastes awesome with any rice.

                         

SIDE DISH FOR MUTTON TAHARI RECIPE:

It simply goes best with any raita be it cucumber raita or onion raita or boondi raita etc….

It can also be eaten with onion raita recipe. Hyderabad is a land of amazing recipes and delicious food items from simple rice recipes to kebabs, biryani, pulao etc… and I would love to share this recipe and receive feedback from my viewers and comments after trying it out.

                         I usually prefer making tehari or tahari recipe with ordinary rice as I find that tasty especially for tahari  …but here in this post I go with basmati rice.

                      The tahari can be pressure cooked or slowly cooked in a cooking pot. We have to be a bit careful with the water as adding too much of water will not keep the rice loose.

           In this post I will take you through a method where I cooked Tahari recipe in an electric cooker but you can do the same in a cooking vessel.

INGREDIENTS

·         ½ kg mutton finely washed and cut into pieces

·         2½ glass of rice(around 6 cups of rice)

·         5 glasses of water

·         2 tbsp oil

·         2-3 medium sized onions finely sliced

·         3-4 slit green chillies

·         1 large stick of cinnamon

·         1 tsp full shahi zeera( caraway seeds)

·         1 tbsp ginger garlic paste

·         1 tsp salt

·         1 tsp red chilli powder

·         ½ tsp turmeric powder

·         1 cup diced potatoes( 1or 2 potatoes)

·         1 cup tomatoes finely chopped( 2-3 tomatoes)

·         1 cup beaten curd/yogurt

·         1 tbsp chopped coriander leaves

·         1 tbsp chopped mint leaves

·         1 tsp garam masala powder

·         1 tsp lemon extracted juice

INSTRUCTIONS

1.    Wash and soak basmati rice for about 20- 25 minutes.

2.    Do not soak rice if you are using ordinary rice.

3.    Take a pressure cooker, into it, add oil and heat it.

4.    Add cinnamon stick, caraway seeds into it and saute.

5.    Add slit green chillies, add sliced onions and fry till slight golden brown.

6.    Add ginger garlic paste and saute for a while to get rid of the raw smell of the ginger garlic paste.

7.    Add mutton/meat and roast it well.

8.    Add all the dry spices, salt, red chilli powder, turmeric powder, mix well and cook for few minutes.

9.    Add diced potatoes and chopped tomatoes, mix well and cook for about 5 minutes.

10. Add beaten yogurt, mix well.

11. Add chopped coriander leaves and chopped mint leaves and cook until oil starts appearing.

12. Add 1 cup of water, mix and tenderise the mutton by pressure cooking for about 3 whistles on low flame.

13. In an electric cooker, add the soaked rice, add cooked mutton curry, add about 5 glasses of water, mix well.

14. Check for the taste of salt, add garam masala powder, add lemon juice.

15. Switch on the electric cooker.

16. Cook until rice is done.

17. Serve tehari/tahari with raita...

NOTES

1.After pressure cooking the curry, if you find water content in it then reduce the glasses of water when adding water into the rice while cooking.
2.If too much of water is added then rice may not be free and loose.
3.If there is no water content in the curry, then simply double the quantity of water as with the quantity of rice.
4.If 1 cup of rice is used then add two glasses of water.
5.If one does not use electric cooker then simply mix soaked rice and mutton curry with water into a cooking vessel and cook until rice is done.

SINDHI BIRYANI RECIPE

INGREDIENTS

• Chicken 1/2 kg 
• Large Onions 2 
• Yogurt 200 gm 
• Large Tomatoes 4 
• All SpIce Powder 1 tbsp 
• Red Chilli Powder 1 tbsp 
• Green Chilli 6-8 
• Coriander Powder 1 tbsp 
• Coriander Fresh 1 cup 
• Mint Fresh 1 cup 
• Black Cumin 1 tsp 
• Black Cardamoms 4 
• Cloves 4 
• Cinnamon 1 stick 
• Black Pepper 6-8 
• Bay Leaves 2 
• Dry Plum 150 gm 
• RIce 1/2 kg 
• Ginger Garlic Paste 2 tbsp 

METHOD

Sindhi Biryani Method / Tarika:

1. For Rice: In a cooking pot heat oil and add cloves, black cardamom (broken), bay leaves, cinnamon, stir fry. 
2. Now add water (equal to the amount of rice), black cumin, black pepper and boil. 
3. When it boils, add rice to it and simmer medium flame till water dries. 
4. For Korma: Heat oil in a saucepan, and fry onion till brown. 
5. Then add tomato, plum and all spices. 
6. Stir fry and add chicken and cook for 15 minutes. 
7. At the end add yogurt and further cook for 2-3 minutes. 
8. Now take half of cooked rice in a separate dish, and spread the cooked qorma over it. 
9. Lay green seasoning (mint, coriander and green chillies) on it, spread the remaining cooked Rice and again lay green seasoning on top. 
10. Cover and simmer on light flame for 15 minutes or until done. 

Sindhi biryani is an extraordinary recipe from Sindhi cuisine. It didn't only got fame within the country but also came in limelight internationally. It's special cooking method and out of the ordinary spices make it a natural choice of food lovers.

Though, some restaurants offer Sindi biryani or near to this but as many restaurants do not mention the exact recipe name, eaters remain unaware about the fact that they are eating the famous Pakistani biryani.

However, with the recipe given by KFoods.com, you can enjoy it at home, whenever you like.

Sindhi Biryani is the one of the most eaten biryanis of Pakistan. It was introduced from Sindh province of Pakistan and now it is available throughout the country. The thing unique in the recipe is the combination of special Sindhi spices. yogurt, tomatoes, chili powder, green chilies, coriander, cardamom, cloves, cinnamon, bay leaves, dry plums and ginger garlic, taste of all these spices is permeated up in rice and finally a very spicy biryani comes into being.

There is a big list of Sindhi cuisine recipes out of which Sindhi fish curry, Sindhi chicken biryani, Sindhi chicken curry, Sindhi besan curry and Sindhi koki recipesare the high-class ones. Among different specialties of the land of Sindh, its foods also make it prominent in the country.