Description: Lamb biryaniCuisine: Indian
Serving: 6 Adults
Ingredients:Mutton (lamb tender) 1kg
Basmati rice 1kg
Green chilies 8no’s
Yogurt 21/2 cup
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 1tsp
Cumin pwd 1tsp
Coriander pwd 2tsp
Lime (juice) ½
Tenderizer (pomegranate seeds pwd) 1tsp
Cumin seeds ¼ tsp
Shahi jeera 1tsp
Salt to taste
Peppercorns ¼ tsp
Cardamom 6no’s
Cloves 6no’s
Cinnamon 4sticks
Black elachi (cardamom) 4no’s
Javethri (mace) a little
Fried onions 1 cup
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 2tbs
Procedure:
1. Marinate the lamb with all the ingredients given above except shahi jeera.
2. Keep aside a little fried onion, coriander and mint leaves.
3. Let it marinate for ½ an hour.
4. While marinating the lamb soak the rice in a separate vessel for about 40 mnts.
5. Now take a vessel of water add alittle oil about 3 tsp and shai jeera and salt.
6. Let water boil, add rice let it get half cooked.
7. Try taking the rice into 2 portions.
8. The first portion would be little earlier then the next portion.
9. Drain water from both the cooked rice immediately and keep aside.
10. Now take heavy bottom pan and add the marinated lamb.
11. Spread it evenly, and then spread the first portion of rice over it.
12. Then spread some coriander and mint leaves with a little fried onion.
13. Then spread the second portion of rice with mint, coriander and fried onions.
14. Add on top of this a little saffron water.
15. Add a little garam masala and cover it air tight or put a dough plaster around to seal.
16. Place a tawa under the heavy bottom pan as to avoid burning of the rice.
17. When the steam is forming reduce the flame and let it cook for about 40mnts.
18. You would get a good aroma of the cooked biryani.
Biryani is best served with raitha.
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Description: Chicken BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:
Chicken 1kg
Basmati rice 1kg
Saffron few (soaked in water or milk)
Green chilies 8no’s
Yogurt 2 cup
Tomato 6no’s
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 2tsp
Coriander pwd 1tsp
Lime (juice) 1 no’s
Tenderizer (pomegranate seeds pwd) 1tsp
Shahi jeera 1tsp
Salt to taste
Cardamom 6no’s
Cloves 6no’s
Cinnamon 4sticks
Fried onions 1 cup
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 3tbs
Procedure:1. Marinate the lamb with all the ingredients given above except shahi jeera.
2. Keep aside a little fried onion, coriander and mint leaves.
3. Let it marinate for ½ an hour.
4. While marinating the chicken soak the rice in a separate vessel for about 40 mnts.
5. Now take a vessel of water and add a little oil about 3 tsp, shahi jeera and salt.
6. Let water boil, add rice.
7. Let it get half cooked.
8. Drain the rice and keep aside.
9. Now take heavy bottom pan and add the marinated chicken.
10. Spread it evenly, and then spread the rice over it.
11. Then spread some coriander and mint leaves with a little fried onion.
12. Add on top of this a little saffron water.
13. Add the garam masala and cover it air tight or put a dough plaster around the lid to seal.
14. Place a tawa under the heavy bottom pan as to avoid burning of the rice.
15. When the steam is forming reduces the flame and let it cook for about 30mnts.
16. Cook the biryani on high flame for 5 mnts and then reduce the flame on medium for about 15mnts and then on low flame.
17. You would get the cooked biryani smell.
Serve with a good raitha.
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Description: Fish BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Salmon fillets 1 kg big thick chunks
Chili pwd 2tsp
Turmeric ½ tsp
Garam masala 1tsp
Salt to taste
Ginger garlic paste 2tbs
Biryani masala 2 tbs
Mint 1/2cup
Coriander 1/2cup
Kasuri methi or dill leaves very few(one string if it is dill)
Chilies 8no’s
Lime juice 1no’s
Oil ½ cup
Yogurt 1 cup
Fried onions ½ cup
Procedure1. Soak the rice for 40mnts, cook the rice about 80% done and drain the water.
2. Remove the skin of the fish and cut into big chunks.
3. Marinate with chili powder turmeric pwd and lime juice.
4. Take a non stick Pan and some oil.
5. Fry the fish…cook it carefully for about 3 mnts.
6. Very carefully place it on a plate.
7. To the left over oil, add yogurt and biriyani masala while still on flame.
8. Add some mint, coriander, methi or dill leave (few)
9. Add Ginger garlic paste, Chilies, ½ cup of fried onions and Lime juice
10. Take the mixture and put half on the fish
11. Add ½ cup of little water to the masala.
12. Spread rice and then spread the fish.
13. Cover with a lid cook for 10mnts
The fish biryani is ready to serve with fried prawns and raitha.
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Description: Hyderabadi BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Mutton or chicken 1kg
Basmati rice 1kg
Green chilies 8no’s
Yogurt 2 1/2 cup
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 1tsp
Cumin pwd 1tsp
Coriander pwd 2tsp
Lime (juice) 1no’s
Tenderizer (pomegranate seeds pwd) 1tsp
Cumin seeds ¼ tsp
Shahi jeera 1tsp
Salt to taste
Peppercorns 1 tsp
Cardamom 10no’s
Cloves 10no’s
Cinnamon 4sticks
Black elachi 4no’s
Fried onions 2 cup
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 2tbs
Black jeera 1tsp
Black cardamom 4 no’s
Javetri-macc 4
Turmeric ¼ tsp
Salt to taste
Black cumin ½ tsp
Peppercorns ½ tsp
Ginger garlic paste 3tbs
Biryani masala 3 tbs
Procedure:1. To marinate take the lamb or chicken pieces and Mix all the above ingredients.
2. Soak the rice for 40 mnts.
3. Boiling water add some salt, oil and shahi jeera.
4. Cook the rice till it is half done, strain the rice.
5. Take a thick bottomed pan, put the marinated chicken and spread it evenly.
6. Let the meat settle down; now spread the rice along with some coriander, mint and fried onions.
7. Put an air tight lid or put some news papers over the top of the pan and then cover the lid. (Acts as air tight)
8. Cook for about 30 mnts.
Biryani is ready to serve.
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Description: Tamilnadu Lamb biryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Mutton (lamb tender) 1kg
Biryani rice 1kg
Green chilies 8no’s
Yogurt 1/2 cup
Onions (big sliced) 8no’s
Tomato 10no’s
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 1tsp
Coriander pwd 1tsp
Lime (juice) 1no’s
Salt to taste
Cardamom 8no’s
Cloves 8no’s
Cinnamon 8sticks
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 4tbs
Ghee 3tbs
Garam masala (clove, cardamom, cinnamon) grind to a fine pwd 1 ½ tsp
(take 1 cup of rice to 1 ½ cup of water (1:11/2 rice: water)if you miss the measurement the rice would get over cooked or less cooked.
Procedure:1. Measure the amount of rice before soaking.
2. Marinate the lamb with all chili pwd and salt.
3. Soak the rice in a separate vessel for about 40 mnts.
4. Take a heavy bottom pan and add oil and 2 tsp of ghee.
5. When hot add the whole spices and then add sliced onions.
6. When the onions are pink then add the ginger garlic paste.
7. Fry till the raw smell of ginger and garlic goes off.
8. Then add the curds and tomatoes.
9. Let all the juice get evaporated.
10. Now add the garam masala and chili pwd, coriander pwd and salt.
11. Add green chilies, coriander and mint leaves.
12. Keep tossing the whole mixture not allowing catching the bottom.
13. Now when the mixture is thick add the lamb pieces.
14. Now add water to the mixture and bring it a boil.
15. When boiling add the rice and cover with an air tight lid.
16. When half cooked, toss the whole mixture once again and cover it properly.
17. Place a tawa under the heavy bottom pan as to avoid burning of the rice.
18. When the steam is forming reduces the flame and let it cook for about 20mnts.
19. You would get a good aroma of the cooked biryani.
20. When done remove the lid and add a little ghee on top of the rice.
Serve with chicken fry or raitha.
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Description: Prawn BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Prawns (cleaned) 1kg
Biryani rice(basmati) 1/2kg
Green chilies 6no’s
Yogurt 1/2 cup
Onions (big sliced) 4no’s
Tomato 5no’s
Coriander leaves 1/2cup
Mint leaves 1/2 cup
Chili pwd 1tsp
Coriander pwd 1/2tsp
Lime (juice) 1no’s
Salt to taste
Cardamom 5no’s
Cloves 5no’s
Cinnamon 3sticks
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 2tbs
Ghee 1tbs
Garam masala (clove, cardamom, cinnamon) grind to a fine pwd 1 tsp
(Take 1 cup of rice to 1 ½ cup of water (1:11/2 rice: water)if you miss the measurement the rice would get over cooked or less cooked.Procedure:1. Measure the amount of rice before soaking.
2. Marinate the Prawns with all chili pwd and salt.
3. Soak the rice in a separate vessel for about 40 mnts.
4. Take a pressure pan and add oil.
5. When hot add the whole spices and then add sliced onions.
6. When the onions are pink then add the ginger garlic paste.
7. Fry till the raw smell of ginger and garlic goes off.
8. Then add the curds and tomatoes.
9. Let all the juice get evaporated.
10. Now add the garam masala and chili pwd, coriander pwd and salt.
11. Add green chilies, coriander and mint leaves.
12. Keep tossing the whole mixture not allowing catching the bottom of the cooker.
13. Now when the mixture is thick add the prawns.
14. Now add water to the mixture and bring it a boil.
15. When boiling add the rice and cover with a lid.
16. When the steam is forming reduces the flame and let it cook for about 10mnts.
17. You would get a good aroma of the cooked biryani.
18. When done remove the lid and add a little ghee on top of the rice.
Serve with pineapple raitha.
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Description: Egg BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Egg 6 no’s
Basmati 2cups
Oil 3tbs
Cardamom 4
Cinnamon 2
Cloves 4
Bay leaves 2
Shahi jeera 1/2tsp
Onion 2no’s
Salt to taste
Cashew nuts ½ cup
Green chili 4
Coriander leaves ¼ cup
Mint leaves 1/4cup
Ginger garlic paste 2 tsp
Tomatoes 3
Yogurt ¼ cup
Biryani pwd 1 ½ tsp
Garam masala ½ tsp
Procedure:1. Measurement of the rice is impt before soaking.
2. Soak the rice in a separate vessel for about 40 mnts.
3. Take a pressure pan and add oil.
4. When hot add the whole spices and then add sliced onions.
5. When the onions are pink add the ginger garlic paste.
6. Fry till the raw smell of ginger and garlic goes off.
7. Then add the curds and tomatoes.
8. Let all the juice get evaporated.
9. Now add the garam masala, biryani pwd, chili pwd, and salt.
10. Add green chilies, coriander and mint leaves.
11. Keep tossing the whole mixture not allowing catching the bottom.
12. Now add water to the mixture and bring it a boil.
13. Add 3 portions of water to 2 portion of rice
14. Cover the pressure cooker lid and give one whistle.
15. Remove from fire. Take the boiled eggs to marinate.
16. Take frying pans add a little ghee and adds chili, turmeric powder and salt.
17. Now immediately add the eggs and toss with cashew nuts.
18. When biryani is served place the eggs in between and top of it sprinkle the cashews.
19. Add a little ghee on top of the rice.
Serve with a carrot raitha.
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Malabar chicken biryani
Description: Malabar Chicken biryani
Cuisine: Kerala Cuisine
Serving: 5 Adults
Ingredients:Basmati rice 1kg
Chicken 1kg
Biryani pwd 4tbsp
Ginger garlic paste 4tbsp
Green chili 10no’s
Coriander leaves 1cup
Mint leaves 1cup
Curd 2cups
Tomato 8no’s
Onion (sliced) 15no’s
Black cumin seeds 1tsp
Cinnamon stick 3no’s
Cardamom 5no’s
Coriander pwd 2tbsp
Bay leaves 2no’s
Cashew nuts 15no’s
Dried grapes 15no’s
Milk or coconut milk 3cups
Saffron few (soaked in water)
Water 1 liter
Biryani masala - (Green chili-5no’s, Cinnamon-4sticks, Cloves-6no’s, Cardamom-6no’s, Fennel-1tsp, Peppercorn-tsp) grind to a fine paste.
Procedure:1. Measure and Soak the rice for about 40mnts.
2. Take a pan; add half of the onions and fry until golden brown.
3. Add sliced tomatoes and sauté till half of the moisture is evaporated.
4. Now add ginger garlic paste and sauté well until the raw smell is gone.
5. Add Biryani masala (which is ground and made into a paste), turmeric pwd and coriander pwd.
6. Add chicken pieces and cook well.
7. Now take another heavy bottom pan add ghee.
8. When hot add the whole spices and the sliced onions.
9. Add the coriander and mint leaves along with cashew, bay leaves and dried grapes.
10. Sauté until golden brown.
11. Now add milk and water and allow boiling.
12. Add rice and let it cook on low flame for about 15 mnts.
13. Now take another pan and spread half of the rice evenly.
14. Spread the chicken layer on top of the rice and then a layer of rice and then chicken.
15. Sprinkle the saffron water and a little fried cashew and grapes and cover the lid tightly.
Malabar biryani is ready. You can also boil eggs and serve with the biryani
Serving: 6 Adults
Ingredients:Mutton (lamb tender) 1kg
Basmati rice 1kg
Green chilies 8no’s
Yogurt 21/2 cup
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 1tsp
Cumin pwd 1tsp
Coriander pwd 2tsp
Lime (juice) ½
Tenderizer (pomegranate seeds pwd) 1tsp
Cumin seeds ¼ tsp
Shahi jeera 1tsp
Salt to taste
Peppercorns ¼ tsp
Cardamom 6no’s
Cloves 6no’s
Cinnamon 4sticks
Black elachi (cardamom) 4no’s
Javethri (mace) a little
Fried onions 1 cup
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 2tbs
Procedure:
1. Marinate the lamb with all the ingredients given above except shahi jeera.
2. Keep aside a little fried onion, coriander and mint leaves.
3. Let it marinate for ½ an hour.
4. While marinating the lamb soak the rice in a separate vessel for about 40 mnts.
5. Now take a vessel of water add alittle oil about 3 tsp and shai jeera and salt.
6. Let water boil, add rice let it get half cooked.
7. Try taking the rice into 2 portions.
8. The first portion would be little earlier then the next portion.
9. Drain water from both the cooked rice immediately and keep aside.
10. Now take heavy bottom pan and add the marinated lamb.
11. Spread it evenly, and then spread the first portion of rice over it.
12. Then spread some coriander and mint leaves with a little fried onion.
13. Then spread the second portion of rice with mint, coriander and fried onions.
14. Add on top of this a little saffron water.
15. Add a little garam masala and cover it air tight or put a dough plaster around to seal.
16. Place a tawa under the heavy bottom pan as to avoid burning of the rice.
17. When the steam is forming reduce the flame and let it cook for about 40mnts.
18. You would get a good aroma of the cooked biryani.
Biryani is best served with raitha.
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Description: Chicken BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:
Chicken 1kg
Basmati rice 1kgSaffron few (soaked in water or milk)
Green chilies 8no’s
Yogurt 2 cup
Tomato 6no’s
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 2tsp
Coriander pwd 1tsp
Lime (juice) 1 no’s
Tenderizer (pomegranate seeds pwd) 1tsp
Shahi jeera 1tsp
Salt to taste
Cardamom 6no’s
Cloves 6no’s
Cinnamon 4sticks
Fried onions 1 cup
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 3tbs
Procedure:1. Marinate the lamb with all the ingredients given above except shahi jeera.
2. Keep aside a little fried onion, coriander and mint leaves.
3. Let it marinate for ½ an hour.
4. While marinating the chicken soak the rice in a separate vessel for about 40 mnts.
5. Now take a vessel of water and add a little oil about 3 tsp, shahi jeera and salt.
6. Let water boil, add rice.
7. Let it get half cooked.
8. Drain the rice and keep aside.
9. Now take heavy bottom pan and add the marinated chicken.
10. Spread it evenly, and then spread the rice over it.
11. Then spread some coriander and mint leaves with a little fried onion.
12. Add on top of this a little saffron water.
13. Add the garam masala and cover it air tight or put a dough plaster around the lid to seal.
14. Place a tawa under the heavy bottom pan as to avoid burning of the rice.
15. When the steam is forming reduces the flame and let it cook for about 30mnts.
16. Cook the biryani on high flame for 5 mnts and then reduce the flame on medium for about 15mnts and then on low flame.
17. You would get the cooked biryani smell.
Serve with a good raitha.
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Description: Fish BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Salmon fillets 1 kg big thick chunks
Chili pwd 2tsp
Turmeric ½ tsp
Garam masala 1tsp
Salt to taste
Ginger garlic paste 2tbs
Biryani masala 2 tbs
Mint 1/2cup
Coriander 1/2cup
Kasuri methi or dill leaves very few(one string if it is dill)
Chilies 8no’s
Lime juice 1no’s
Oil ½ cup
Yogurt 1 cup
Fried onions ½ cup
Procedure1. Soak the rice for 40mnts, cook the rice about 80% done and drain the water.
2. Remove the skin of the fish and cut into big chunks.
3. Marinate with chili powder turmeric pwd and lime juice.
4. Take a non stick Pan and some oil.
5. Fry the fish…cook it carefully for about 3 mnts.
6. Very carefully place it on a plate.
7. To the left over oil, add yogurt and biriyani masala while still on flame.
8. Add some mint, coriander, methi or dill leave (few)
9. Add Ginger garlic paste, Chilies, ½ cup of fried onions and Lime juice
10. Take the mixture and put half on the fish
11. Add ½ cup of little water to the masala.
12. Spread rice and then spread the fish.
13. Cover with a lid cook for 10mnts
The fish biryani is ready to serve with fried prawns and raitha.
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Description: Hyderabadi BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Mutton or chicken 1kg
Basmati rice 1kg
Green chilies 8no’s
Yogurt 2 1/2 cup
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 1tsp
Cumin pwd 1tsp
Coriander pwd 2tsp
Lime (juice) 1no’s
Tenderizer (pomegranate seeds pwd) 1tsp
Cumin seeds ¼ tsp
Shahi jeera 1tsp
Salt to taste
Peppercorns 1 tsp
Cardamom 10no’s
Cloves 10no’s
Cinnamon 4sticks
Black elachi 4no’s
Fried onions 2 cup
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 2tbs
Black jeera 1tsp
Black cardamom 4 no’s
Javetri-macc 4
Turmeric ¼ tsp
Salt to taste
Black cumin ½ tsp
Peppercorns ½ tsp
Ginger garlic paste 3tbs
Biryani masala 3 tbs
Procedure:1. To marinate take the lamb or chicken pieces and Mix all the above ingredients.
2. Soak the rice for 40 mnts.
3. Boiling water add some salt, oil and shahi jeera.
4. Cook the rice till it is half done, strain the rice.
5. Take a thick bottomed pan, put the marinated chicken and spread it evenly.
6. Let the meat settle down; now spread the rice along with some coriander, mint and fried onions.
7. Put an air tight lid or put some news papers over the top of the pan and then cover the lid. (Acts as air tight)
8. Cook for about 30 mnts.
Biryani is ready to serve.
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Description: Tamilnadu Lamb biryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Mutton (lamb tender) 1kg
Biryani rice 1kg
Green chilies 8no’s
Yogurt 1/2 cup
Onions (big sliced) 8no’s
Tomato 10no’s
Coriander leaves 1cup
Mint leaves 1 cup
Chili pwd 1tsp
Coriander pwd 1tsp
Lime (juice) 1no’s
Salt to taste
Cardamom 8no’s
Cloves 8no’s
Cinnamon 8sticks
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 4tbs
Ghee 3tbs
Garam masala (clove, cardamom, cinnamon) grind to a fine pwd 1 ½ tsp
(take 1 cup of rice to 1 ½ cup of water (1:11/2 rice: water)if you miss the measurement the rice would get over cooked or less cooked.
Procedure:1. Measure the amount of rice before soaking.
2. Marinate the lamb with all chili pwd and salt.
3. Soak the rice in a separate vessel for about 40 mnts.
4. Take a heavy bottom pan and add oil and 2 tsp of ghee.
5. When hot add the whole spices and then add sliced onions.
6. When the onions are pink then add the ginger garlic paste.
7. Fry till the raw smell of ginger and garlic goes off.
8. Then add the curds and tomatoes.
9. Let all the juice get evaporated.
10. Now add the garam masala and chili pwd, coriander pwd and salt.
11. Add green chilies, coriander and mint leaves.
12. Keep tossing the whole mixture not allowing catching the bottom.
13. Now when the mixture is thick add the lamb pieces.
14. Now add water to the mixture and bring it a boil.
15. When boiling add the rice and cover with an air tight lid.
16. When half cooked, toss the whole mixture once again and cover it properly.
17. Place a tawa under the heavy bottom pan as to avoid burning of the rice.
18. When the steam is forming reduces the flame and let it cook for about 20mnts.
19. You would get a good aroma of the cooked biryani.
20. When done remove the lid and add a little ghee on top of the rice.
Serve with chicken fry or raitha.
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Description: Prawn BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Prawns (cleaned) 1kg
Biryani rice(basmati) 1/2kg
Green chilies 6no’s
Yogurt 1/2 cup
Onions (big sliced) 4no’s
Tomato 5no’s
Coriander leaves 1/2cup
Mint leaves 1/2 cup
Chili pwd 1tsp
Coriander pwd 1/2tsp
Lime (juice) 1no’s
Salt to taste
Cardamom 5no’s
Cloves 5no’s
Cinnamon 3sticks
Bay leaves 2no’s
Oil ½ cup
Ginger garlic paste 2tbs
Ghee 1tbs
Garam masala (clove, cardamom, cinnamon) grind to a fine pwd 1 tsp
(Take 1 cup of rice to 1 ½ cup of water (1:11/2 rice: water)if you miss the measurement the rice would get over cooked or less cooked.Procedure:1. Measure the amount of rice before soaking.
2. Marinate the Prawns with all chili pwd and salt.
3. Soak the rice in a separate vessel for about 40 mnts.
4. Take a pressure pan and add oil.
5. When hot add the whole spices and then add sliced onions.
6. When the onions are pink then add the ginger garlic paste.
7. Fry till the raw smell of ginger and garlic goes off.
8. Then add the curds and tomatoes.
9. Let all the juice get evaporated.
10. Now add the garam masala and chili pwd, coriander pwd and salt.
11. Add green chilies, coriander and mint leaves.
12. Keep tossing the whole mixture not allowing catching the bottom of the cooker.
13. Now when the mixture is thick add the prawns.
14. Now add water to the mixture and bring it a boil.
15. When boiling add the rice and cover with a lid.
16. When the steam is forming reduces the flame and let it cook for about 10mnts.
17. You would get a good aroma of the cooked biryani.
18. When done remove the lid and add a little ghee on top of the rice.
Serve with pineapple raitha.
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Description: Egg BiryaniCuisine: Indian
Serving: 5 Adults
Ingredients:Egg 6 no’s
Basmati 2cups
Oil 3tbs
Cardamom 4
Cinnamon 2
Cloves 4
Bay leaves 2
Shahi jeera 1/2tsp
Onion 2no’s
Salt to taste
Cashew nuts ½ cup
Green chili 4
Coriander leaves ¼ cup
Mint leaves 1/4cup
Ginger garlic paste 2 tsp
Tomatoes 3
Yogurt ¼ cup
Biryani pwd 1 ½ tsp
Garam masala ½ tsp
Procedure:1. Measurement of the rice is impt before soaking.
2. Soak the rice in a separate vessel for about 40 mnts.
3. Take a pressure pan and add oil.
4. When hot add the whole spices and then add sliced onions.
5. When the onions are pink add the ginger garlic paste.
6. Fry till the raw smell of ginger and garlic goes off.
7. Then add the curds and tomatoes.
8. Let all the juice get evaporated.
9. Now add the garam masala, biryani pwd, chili pwd, and salt.
10. Add green chilies, coriander and mint leaves.
11. Keep tossing the whole mixture not allowing catching the bottom.
12. Now add water to the mixture and bring it a boil.
13. Add 3 portions of water to 2 portion of rice
14. Cover the pressure cooker lid and give one whistle.
15. Remove from fire. Take the boiled eggs to marinate.
16. Take frying pans add a little ghee and adds chili, turmeric powder and salt.
17. Now immediately add the eggs and toss with cashew nuts.
18. When biryani is served place the eggs in between and top of it sprinkle the cashews.
19. Add a little ghee on top of the rice.
Serve with a carrot raitha.
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Malabar chicken biryani
Description: Malabar Chicken biryani
Cuisine: Kerala Cuisine
Serving: 5 Adults
Ingredients:Basmati rice 1kg
Chicken 1kg
Biryani pwd 4tbsp
Ginger garlic paste 4tbsp
Green chili 10no’s
Coriander leaves 1cup
Mint leaves 1cup
Curd 2cups
Tomato 8no’s
Onion (sliced) 15no’s
Black cumin seeds 1tsp
Cinnamon stick 3no’s
Cardamom 5no’s
Coriander pwd 2tbsp
Bay leaves 2no’s
Cashew nuts 15no’s
Dried grapes 15no’s
Milk or coconut milk 3cups
Saffron few (soaked in water)
Water 1 liter
Biryani masala - (Green chili-5no’s, Cinnamon-4sticks, Cloves-6no’s, Cardamom-6no’s, Fennel-1tsp, Peppercorn-tsp) grind to a fine paste.
Procedure:1. Measure and Soak the rice for about 40mnts.
2. Take a pan; add half of the onions and fry until golden brown.
3. Add sliced tomatoes and sauté till half of the moisture is evaporated.
4. Now add ginger garlic paste and sauté well until the raw smell is gone.
5. Add Biryani masala (which is ground and made into a paste), turmeric pwd and coriander pwd.
6. Add chicken pieces and cook well.
7. Now take another heavy bottom pan add ghee.
8. When hot add the whole spices and the sliced onions.
9. Add the coriander and mint leaves along with cashew, bay leaves and dried grapes.
10. Sauté until golden brown.
11. Now add milk and water and allow boiling.
12. Add rice and let it cook on low flame for about 15 mnts.
13. Now take another pan and spread half of the rice evenly.
14. Spread the chicken layer on top of the rice and then a layer of rice and then chicken.
15. Sprinkle the saffron water and a little fried cashew and grapes and cover the lid tightly.
Malabar biryani is ready. You can also boil eggs and serve with the biryani
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