Hyderabadi biryani

Basmati rice                                     2 cups

Green cardamom                            2 or 3

Cinnamon                                         2 pieces ( 1”each)

Fennel seeds                                    1 tsp

Milk                                                   ½ cup

Ghee                                                  ¼ cup

Saffron (kesar)                                 ¼ tsp

Cashew nuts                                     10-15 nos

Raisins                                                2 tbsp

Sliced onion                                      4

Garam masala powder                   1 tbsp        

Salt to taste.

 

For Marinate

Chicken                                             ½ kg

Thick curd                                         1 cup

Ginger garlic paste                          1 tbsp each

Red chilly powder                            1 tbsp

Salt to taste

 

For Masala

Fennel seeds                                     1 tsp

Green chilly                                       5 to 6

Onion sliced                                      1

Coriander leaves                              ½ cup

Mint                                                   ¼  cup

Ginger                                                small piece

Garlic                                                 3 to 4 flakes

 

Method

 

Cut and clean the chicken pieces   then marinate with curd, red chilly powder, ginger garlic paste and salt,  marinate it for at least 3 to 4 hours.

Heat water for rice when it boils add cinnamon stick, cloves and green cardamom.  Then add cleaned and washed rice cook  till half done then strain water and keep aside to cool.

 

Grind green chilly, coriander leaves, mint, onion, ginger, garlic, and fennel seeds into fine paste and keep aside.

Heat ghee in non stick pan  add cashew nut and raisins  fry till light brown and  keep aside. In same ghee add finely sliced onions fry till dark brown and crisp.  Take half of the fried onion and keep aside.

In remaining onion add garam masala fry for 2 min then add coriander paste. Fry till ghee separates then add marinated chicken fry for 5 min then add little water and cook chicken till done.

 

Soak kesar in  milk and keep aside.

 

Assembling chicken and rice

 

Heat ghee in wide bottom non stick pan,  pour little chicken masala then sprinkle half cooked rice spread evenly. Then  sprinkle fried onion, cashew nuts and raisins. Again spread 1 layer of rice sprinkle kersar milk then again add chicken masala, then put rice spread it. Sprinkle remaining  keasar milk, cashew nuts,  raisins,  fried onion and chopped coriander leaves.

Make small hole in between of rice layer pour 1or 2 tsp of ghee. Cover with lid.

Make chapathi dough. Seal the lid edges  with dough.

 

Cook in low flame for 30 to 40 min.

Turn off flame allow to cool for 10 to 15 min.

Then serve Hyderabadi chicken biryani  with raita.

 

 

DUM MURG KI KACHCHI BIRYANI

I learnt this biryani from NDTV  Cookery Show.     Its  really tasty  and easy to prepare.

 INGREDIENTS

Basmati    Rice        ½ kg

Chicken                   1   kg

Onions                    4

Milk                       1cup

Kesar                     ½ tsp

Lemon juice         1 tsp

FOR   MARINATION

Ginger-Garlic paste         2 tbsp

Turmeric powder            1 tsp

Curd                                  1 cup

chilly powder                  1 tsp

salt  to taste

SPICES FOR MARINATION

cloves                             4

cinnamon                      1”

Green chilly                    2

Jeera                            ½ tsp

black  cardamom         1

WHOLE SPICES FOR RICE

Cloves                            2

Green cardamom        2

Cinnamon                     ½”

Salt to taste.

FOR DUM

Dough made from atta and water.

METHOD

Soak basmati rice for half  an hour.

Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.

Grind all the spices for the chicken in a mortar and add to the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.

Heat 2 Tbsp of refined oil in a pan. Saute the onions, till they turn golden brown. Keep aside.

Put the rice into the cooking vessel and add the requisite amount of water. Add the whole spices and the salt. Cover and let it cook till the water is absorbed.

Put the milk into a saucepan and heat till it becomes slightly warm. Add the saffron and stir till the milk takes on the color of saffron. Keep aside.

Crumple half the burnt onions and add it to the marinated chicken. Put back in fridge for half an hour.

                                          

       

To Layer The Biryani:

In a handi or an appropriate biryani cooking vessel:  put 1 tbsp oil and heat. Add the chicken and cook on high heat till chicken takes on a light brown color and is half cooked.

Lower the flame; flatten the chicken to form a layer. Put chopped coriander and green chillies on top.

Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add the lemon juice.

Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the top of the cooking vessel.

Let the biryani cook on a very slow fire till the seal is hard and the rice looks fully cooked.

Serve hot  with salad and dates chutney or lime pickle.

JHATPHAT VEG BIRYANI

JHAT PHAT VEG BIRYANI

My  son and  his friend love this  biryani very much..easy to prepare for kids lunch ..easy  way to feed kids  vegetables....it  goes well with cucumber onion raita..

Basmathi  rice or any white rice      1cup     

Onion chopped             1cup                                                                                       

Green chillies                 2                                                                                                            

 Beans chopped             ½ cup                                                                                                                    

Carrot                           ½ cup

Coriander leaves            ¼ cup                                                                                                                                                                                                                                                                                                                                                               

Ghee                              2 tbsp

Ginger                            1" piece

Biryani masala                2 tsp                                    

garlic                             2 or 3 flakes

Salt to taste

Method 

Heat   pressure  cooker,    add  ghee  when its hot  add ¾ cup  chopped   onion.  Fry  till brown..meanwhile  u prepare  masala  for  biryani.  Grind  ¼ cup onion, green chilly, ginger, garlic, coriander leaves   and prepare fine paste from all this. The  time onions become  brown  add  prepared  masala  and fry for 5 min.  Then add biryani masala and fry for   2 min-- add  chopped vegetables  and  rice..fry for  another 2 min,  add salt and  2cups of water. Cook  till 3 whistles (depending on rice quality)

Fish biryani

My son Sanju likes fish more than chicken.  Earlier we used to prepare chicken biryani at home, once  he demanded fish biryani and I tried making it.  Since then whenever we ask him what to prepare today, he

Quickly says  “Fish Biryani”.  Even my husband likes it very much.

 

Ingredients

For rice

Ghee                             2tbsp

Cardamom                   4

Cloves                           4

Pepper                          4

Onion sliced                ½ cup

Basmati rice or kola rice      3 cups

Boiled   water              6 cups

For masala

King fish                      ½ kg

Chilly powder             1tbsp

Turmeric  powder      1/2 tsp

Salt                               1tsp

Oil for fry                    1 cup

Onion sliced               2 big size

Ginger garlic paste and green chilly paste   1 1/2 tbsp

Tomato chopped      1

Garam masala           1tsp

Curd                            2tbsp

Thick coconut milk   ¼ cup

Coriander chopped  1 cup

Ghee                           2tbsp

For garnish

Cashew nut  and raisins

Method

Heat ghee in a pan. Add cardamom, cinnamon, cloves and pepper. Stir them. Add onions and fry for 5 min.Add rice and stir for 5 min. Pour boiled water along with salt and cook till it done. 

For making fish masala: 

Marinate fish pieces with chilly powder, turmeric powder and salt 
for  1 hour. Fry the marinated fish pieces in oil. Heat the same oil used to fry the fish in a pan. Add sliced onions and fry on a low flame, till it becomes slightly brown. On medium flame, add ginger-garlic-green chilly paste and tomato. Stir it for 6 min. Add garam masala powder, curd,   coconut milk,  coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame. Cook till it starts to boil. 

For making fish biriyani: 

Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid. Keep it on a very low flame for 10 min. Garnish with roasted nuts and raisins.