Mughlai Biryani Recipe

If you want to know Mughlai Biryani Recipe then here is Mughlai Biryani Recipe for you just read the Mughlai Biryani Recipe below:

Ingredients of Mughlai Biryani Recipe:

• For the meat: 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
• 4 large onions sliced thin
• 2 tsps garlic paste
• 2 tsps ginger paste
• 1/2 cup almonds
• 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
• 1″ stick of cinnamon
• 5 cloves
• 3 pods cardamom
• 8 peppercorns
• 2 tsps coriander powder
• 1 1/2 tsps cumin powder
• 1 tsp garam masala
• 1 cup yoghurt
• Juice of 1 lime
• 1 cup chicken/ beef stock
• 2 tbsps finely chopped coriander leaves
• 2 tbsps finely chopped mint leaves
• Salt to taste
• For the rice: 2 cups Basmati rice
• Hot water
• Salt to taste
• 3 drops orange food coloring (optional)
• 3 drops green food coloring (optional)

How to Make  Mughlai BiryaniRecipe:

• Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
• Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
• Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
• Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
• Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
• Add the 2 remaining onions and fry till they are translucent.
• Add the ginger-garlic-almond paste and fry for 2-3 minutes.
• Add all the spice powders – coriander, cumin and garam masala and mix well.
• Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
• Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
• Cover the pot and allow to cook till the meat is tender.
• If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
• Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
• Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
• Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Mughlai Biryani is to gently dig in with a spoon so you get through the layers.
• While Mughlai Biryani tastes great by itself, add a raita like Podina Raita.

Meatball Biryani Recipe

If you want to know the Meatball Biryani Recipe the here is
Meatball Biryani Recipe for you just read the
Meatball Biryani Recipe below

Meatball Biryani Recipe

Ingredients:

• 500 gms Basmati rice
• For the Kofta curry: 1 kg lamb/ beef or chicken mince
• 3 large onions chopped very fine
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tbsps garam masala (to make your own, see recipe below)
• 3 tbsps tomato ketchup
• 1/2 cup coriander leaves chopped fine
• Salt to taste
• 4 large tomatoes cubed
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 bsp gaam masala
• 1 tsp chilli powder (optional)
• 5 tbsps vegetable/canola/sunflower cooking oil
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• To garnish: 1 large onion sliced finely
• 1 tbsp saffron strands
• 3 tbsps warm milk
• 3-4 tbsps fresh chopped coriander

Preparation of Meatball Biryani:

• Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
• Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
• Form the mixture into equal sized balls and keep on a plate.
• Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
• In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder,garam masala, turmeric – and fry for 2-3 minutes.
• Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
• Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
• Stir gently so as not to break the meatballs.
• Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
• Soak the saffron strands in 2-3 tbsps of warm milk.
• Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
• Pour the saffron infused milk all over the top of the last layer of rice.
• Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
• Bake in a hot oven for 30 minutes.
• Serve hot with a raita and green salad of your choice.

Egg Biryani Recipe

If you want to know the Egg Biryani Recipe
Then enjoy the Egg Biryani Recipe

Ingredients:

egg-biryani-recipe

• 4-5 hard boiled eggs, peeled and make long slits along each egg
• 2 large onions, finely sliced
• 1 small tomato, finely chopped (optional)
• 1 tbsp chopped coriander leaves
• 1 tbsp chopped pudina leaves
• 2 tbsps ghee
• 1 1/2 tbsps oil
• 3/4 cup thick curd/yogurt
• 5 green chillis, make a small slit in them
• 1/2 tbsp ginger garlic paste
• 1/4 tbsp red chilli pwd (adjust)
• 1/2 tbsp coriander pwd
• 2 tbsps lemon juice
• salt as required
• pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
• Biryani Masala:
• 4 cloves
• 1/2″ cinnamon stick
• 2 elaichi/cardamom
• 1/4 star anise
• 1/4 tsp shah jeera
• 5 pepper corns
• Ingredients to cook rice:
• 2 1/2 cups Basmati rice
• 3 cloves
• 5 cardamoms
• 1/2″ cinnamon stick
• 1 marathi mogga
• 2 bay leaves
• 5-6 mint leaves
• 1/2 tbsp oil
• 3/4 tbsp salt
• water as required

Prepration:

egg biryani

• Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
• Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
• To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
•  Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
• Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
• Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
• Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts

Vegetable Biryani Recipe

If you want to make Vegetable Biryani Recipe then here is Vegetable Biryani Recipe for you just see the Vegetable Biryani Recipe below:

Ingredients:

Vegetable-Biryania

2 cups Basmati Rice
1 cup Mixed Vegetable (cauliflower, potato, carrot, French beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How To Make vegetable biryani:

Vegetable-Biryani

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.

Serve the biryani hot with raita

Hyderabadi Chicken Biryani Recipe

 If you want to make Hyderabadi Chicken Biryani Recipe then here is Hyderabadi Chicken Biryani Recipe for you just read this Hyderabadi Chicken Biryani Recipe:

Ingredients:

Hyderabadi Chicken Biryani Recipe

• ½ cup Yogurt
• 1 1/2 tbsp Ginger Garlic Paste
• 2 – 3 tsp Chili Powder
• 2 tsp Coriander Powder
• 12 small Chilies split into two
• 1 cup chopped Mint Leaves
• 1 cup chopped Cilantro
• ½ tsp Turmeric
• Juice of 1 lime
• Salt to taste
• Garam Masala Powder
• 10 Pepper Corns
• 10 Coves
• ½ tsp Cardamom Seeds
• ½ tsp Sahajeera or Black Cumin
• 1” Cinnamon Stick
• 1 Large Onion sliced
• 1 cup Oil
• ½ tsp of saffron strands
• ½ cup milk
• 4 cups Basmati Rice soaked for 30 minutes
• Spices for boiling rice
• 6 Cardamoms
• 3 Cloves
• 2 Bay Leaves
• 1 Bay Flower or Biryani Flower
• 1 tsp Sahajeera
• ½ tsp Ginger Garlic Paste
• 1 tbsp of Oil
• First Full of Salt
• Marinade
• 2 lbs Chicken cut up into 2” pieces

Prepration:

Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani

1. Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
2. Grind all the ingredients listed under garam masala to a fine powder.
3. Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
4. In pan heat oil and fry the onions until light golden brown.
5. Soak saffron in hot milk.
6. In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
7. Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
8. Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
9. Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
10. Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
11. Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
12. Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

Cook biryani for 8-10 minutes on high until stream escapes from the foil seal.  Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.

Sindhi Biryani Recipe

If you want to know how to make Sindhi Biryani recipe then
Enjoy the Sindhi Biryani Recipe

Ingredients:

• Chicken 1 kg
• Onion 4
• Bay leaf (tej pata) 1
• Cinnamon (dal cheeni) 3 sticks
• Cardamon (bari ilaiche) 3
• Green cardamom (hari ilaichi) 6
• Dried plums (alu bukharay) 10-12
• Yoghurt 1 cup
• Potatoes 4
• Lemon 2 (juiced)
• White Cumin (safayd zeera) 1 tsp
• Coriander powder 2 tsp
• Clove (long) 6
• Black pepper (Whole) 12
• Turmeric 1 tbsp
• Garam masala 1 tbsp
• Ginger-garlic paste 2 tbsp
• Red pepper 2 tbsp (or as to taste)
• Coriander 1 cup
• Tomatoes 5
• Rice 4 cups
• Onion (golden brown) 2
• Salt as to taste

Directions:

Sindhi-Biryani

1. Fill a cooking pot with water.
2. Add white cumin, green cardamom, cloves in water.
3. Also add cardamom (bari ilaichee) in the above pot.
4. Let a boil come.
5. Add rice in above water-pot and Boil the rice.
6. Add chicken in a pan.
7. Now add 4 browned onions, ginger garlic paste.
8. And fry them for sometime.
9. Add bay leaf, cinnamon, black pepper and green cardamom.
10. Also add cardamom, white cumin and cloves, now cook them for sometime.
11. Add yoghurt, red pepper powder, and turmeric and garam masala powder.
12. Also add coriander powder and mix them all well, now, cook for a while.
13. Add alu bukharay in it and mix, while cooking.
14. Also add potatoes (which have been fried previously and chopped) in it.
15. Add 1 cup water in it.
16. Add whole green chilies, fresh coriander, and mint.
17. Leave on slow heat to cook for sometime.
18. Add 1 cup of water in it.
19. Fry tomatoes (sliced cut) and add them on chicken curry.
20. Then add rice on top of it.
21. Add the left tomatoes on top of rice.
22. Add fresh coriander and mint in it and leave on Dum

Shrimp Biryani Recipe

If you want to know how to make Shrimp Biryani Recipe then
The easy Biryani Recipe for you
Enjoy the Shrimp Biryani Recipe

Ingredients:

 Shrimp Biryani Recipe

Shrimp-Biryani-Recipe

• 1 lb Shrimp shelled and deveined
• 1 cup Basmati Rice
• 1 Medium chopped Onion
• 1″ Grated Ginger Piece
• 2 cloves Crushed Garlic
• 2 Green Chillies
• 2/3 cup Grated Coconut
• 2 tsp Garam Masala
• 1 tbsp Lime Juice
• 1 tbsp Cashewnuts and Raisins
• 2 Bay Leaves
• 1/4 cup Ghee or butter
• 1 tsp Salt or to taste

Preparation:

 Shrimp Biryani Recipe

Shrimp-Biryani-Recipe

Soak the rice in normal water for 20 minutes.
• Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
• In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
• Add the paste to the onions and stir for about 5 minutes.
• Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
• In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
• Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
• Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
• Preheat the oven to 300°F.
• In a serving bowl mix the shrimps and rice together.
• Cover the bowl with the aluminum foil. Put it in the oven for about 10 – 15 minutes.
• When done add the lime juice and garnish the shrimp biryani with fried cashew nuts and raisins