Chicken Vegetable Biryani

Chicken Vegetable Biryani

Chicken Vegetable Biryani

Ingredients:
Boneless Chicken ½ kg
Onion 250 grams
Tomato 250 grams
Yogurt 250 grams
Potato 2
Green Chilies 6
Star anise 4
Boiled Rice ½ kg
Yellow food Color 1 Pinch
Green Peas 1 cup
Carrot 1 cup
Capsicum 1 cup
Oil 1 cup
Plum 50 grams
Green Coriander ½ bunch
Mint leaves ½ bunch
Kewra 1 tsp
Nutmeg/Mace 1 tsp
Turmeric 1 tsp
Salt 1 tsp
Red Chili Powder 1 tbsp
Whole Mix Masala 1 tbsp

Method:
• First of all heat 1 cup oil and add ½ kg chicken pieces. Fry and dish out and cut in shredded pieces.
• Now in the same oil add 1 cup green peas, 1 cup carrots, 2 potatoes along with 1 cup capsicum. Fry and dish out.
• After this in the rest oil add 250 grams onion and cook until light brown. 
• Also add 250 grams tomatoes, 250 grams yogurt, 1 tbsp whole all spice 1 tbsp red chili powder, 1 tsp salt, 1 tsp turmeric, 4 Star anise, 50 grams plum, 1 tsp Nutmeg/Mace. 
• Now add chicken pieces and vegetables. Cover and cook for 10 minutes.
• In the end add ½ bunch green coriander, ½ bunch mint leaves along with 6 green chilies. Cook and sauté.
• In a saucepan add spread one layer with rice and other with chicken vegetable. Now repeat the procedure along with 1 pinch yellow food color, 1 tsp kewra. Cover and cook for 20 minutes.

vegetable biryani

Vegetable biryani

INGREDIENTS-
2 & 1/2 cups boiled rice
1/2 green capsicum cut lengthwise
1 onion cut lengthwise
1/2 tomato deseeded and chopped
1 cup boiled vegetables
coriander leaves
1 tbsp. curd/ yogurt
1 tsp. biryani masala
1 tbsp. butter
1 tsp. garlic paste
1/2 tsp. sugar
salt
1 tsp. kashmiri red chilli powder
1 piece cinnamon
2 cloves
1 bay leaf
cottage cheese (paneer) for garnishing (optional)

METHOD-
- Heat 1 tbsp. butter in a pan. Add onions, cinnamon stick, cloves and bay leaf. Cook till onions turn brown.
- Add garlic paste, capsicum and tomatoes. Cook well for 1-2 min.
- In a bowl, mix 1 tbsp. curd, 1 tsp. biryani masala and 1 tsp. kashmiri red chilli powder.
- Add the curd mixture to the onions. Cook for a minute. Throw in some coriander leaves. Add sugar and mix well.
- Add the boiled rice and vegetables (french beans, carrots, cauliflower, green peas and potatoes) Mix well.
- Add salt as per taste and 2-3 tbsp. water.
- Cover and let it simmer for 2-3 min. 
- Garnish with grated paneer (cottage cheese) & coriander leaves. Serve hot.

Ginger(Adraki) Chops Biryani

Ginger(Adraki) Chops Biryani

Ginger(Adraki) Chops Biryani

Ginger(Adraki) Chops Biryani

Ingredients:
1 tbsp ginger paste
2 tbsp ginger chopped
750 gms mutton chops
1 cup yogurt
1 tbsp red chili powder
½ tsp turmeric
Salt 1 ½ tsp
Cumin powder 1tsp
Coriander powder 1 ½ tsp
3 medium sluiced onions
4 chopped green chilies
3-4 tbsp oil
Juice of 1 lemon
1 ½ tsp all spice powder
4 tbsp chopped coriander
Fresh mint leaves for garnishing
For Biryani:
Rice ½ kg boiled ¾ done with salt and whole spice 1 tbsp
Yellow color a pinch
Kewra water 1 tbsp
Milk ½ cup
Method:
1. Mix together mutton chops, yogurt, red chili powder, turmeric powder, ginger paste, salt, onion, green chilies and mix well.
2. Set aside for 3 hours.
3. Heat oil in a pan, add marinated mutton and sauté for 3-4 mins.
4. Cover and cook for 30 mins stirring in between add a little water from time to time.
5. Add ginger, lemon juice, all spice powder, coriander leaves and mix well.
6. Now give layers of biryani.

Chicken Biryani

Chicken Biryani

Chicken Biryani

Ingredients

Chicken boneless 500 gm
Basmati Rice 1 cup
Oil 6 – 7 tbsp
Onions (chopped & fried) 1
Mint leaves few
Lemon Juice 1tsp
Green Chilies (chopped) 2
Red Chili Powder 1 tsp
Bay Leaf 1 – 2
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Black Cumin Seeds 1 tsp
Ginger Garlic Paste 1 tbsp
Cloves 1 tsp
Saffron a pinch
Black Peppercorns 2 tsp
Black Cardamom 2
Green Cardamom 4
Mace few pieces 
Cinnamon Stick 1 inch
Coriander Leaves hand full
Salt to taste
Yogurt 1 cup

Method

First clean and cut chicken to 1 inch pieces and soak basmati rice for half an hour. After 30 minutes drain out excess water and keep it aside.
Now put chicken pieces in a bowl and add green chilies, mint, ginger garlic paste, lemon juice, coriander leaves, peppercorns, cumin seeds, red chili powder, turmeric powder, salt, cumin powder, coriander powder, bay leaves, mace, cinnamon, cloves, black cardamoms and green cardamoms. 
Add Yogurt, 2 tbsp Oil, fried onions also to the bowl. Mix all these ingredients properly in the bowl itself to form a marinade.
Take a wok and boil water in it. As it starts boiling add oil (2 to 3 tbsp) in it. Then add 1 tsp salt to it. Stir so that salt dissolves.
Add above ready rice to boiling water. Cook till rice is half done. At this point take off the wok from flame and drain out the water.
Now take another medium size wok or pan and put it on flame. Pour chicken with its marinade in the pan and sprinkle evenly, half cooked rice on top of the chicken. Add coriander leaves, saffron (dissolved in water), fried onions on top of the rice.
Cover the pan with a tight lid and let it cook for 30 minutes on medium flame. Serve hot and enjoy your chicken biryani with fresh Yogurt.

LUCKNOWI BIRYANI

LUCKNOWI  BIRYANI

LUCKNOWI  BIRYANI

Ingredients:
Chicken 1/2 kg
Yogurt 1/2  cup
Ginger garlic paste 1 tbsp
Rice 1 ½ cup
White cumin 1 tsp
Small cardamom 6
Chopped green chilies 4
Salt to taste
Fresh milk 1 cup
Saffron as required
Clarified butter 1 cup
For potli stock:
Garlic 1
Ginger 1 piece
Big cardamom 3
Bay leaves 1
Fennel seeds 1 tsp]
Coriander seeds 1 tbsp
Onion 1
Khewra few drops
Method:
Add  chicken in a pan, and add  1 onion, 1 piece ginger, bay leaves, 1 tsp fennel seeds, 1 tbsp coriander seeds, big cardamom and few drops of khewra essence in a potli and add it in the chicken. 
Add in 3-4 cups of water. Make stock and cook it till the chicken tenders. Then take out the stock. Take out all the essence of potli by pressing it.
Crush 1 tsp white cumin and 6 small cardamom. 
Now take 1 cup clarified butter in the pan and add  chopped onion till they are golden brown. Take out half onion and add in 1 cup yogurt in the pan and add  1 tbsp ginger garlic, small cardamom, white cumin and chopped green chilies. cook the chicken.
When the chicken is cooked add in the stock. Then add in the rice and some salt. Cove the pan. When the water dries, add in the chicken and onion. 
From the top add  1 cup fresh milk and saffron. 
Simmer it dish it out and serve.Garnish with sliced eggs.

Fish Biryani

Fish Biryani 

Ingredients for fish Masala:
5 fillets of Cod  Fish
Red chili powder:  1 ½  tablespoon
Salt:  1 ½ teaspoon
Turmeric:  1 teaspoon
Coriander powder:  1 tablespoon
Cumin powder: 1 tablespoon
Ginger garlic paste:  2 tablespoon

Olive oil for frying (as required)
Ingredients for rice:
4cups Basmati rice

1/2 Cup Peas

1/2 cup Sliced Carrots

2 teaspoon Ginger garlic paste

1 teaspoon garam masala powder

Few Whole Spices Cloves,Cumin seeds,Cinnamon sticks and cardamom

Onion:   5 medium
Tomato:   6 medium
Dry Plums:  6-7 

1 cup Chopped cilantro and mint

1 medium Onion Thin Sliced

1/2 lime juice

2 green chilies

1 teaspoon red chilly powder

1 teaspoon turmeric

2 teaspoon salt

4 tablespoon Extra Virgin Olive Oil

METHOD :

Marinate fish with fish masala spices in the above list for one hour.  shallow fry in olive oil. fry  each side of fish for 7 minutes on medium heat.

Make golden brown thin sliced onion in olive oil, remove the fried onions from oil  and put on  one side. In the same olive oil add few cumin seeds ,whole Spices and heat for one minute then add ginger garlic paste and roast for one minute. Now add and stir the chopped tomatoes,peas,carrots ,chilly powder ,garam masala and turmeric powder. Cook Vegetables for about 10 minutes with occasional stirring.

Meanwhile wash and soak rice for 15 minutes. Boil about 8 cups of water in another large pot and add salt and few whole cloves. Drain water from rice and add to the boiling water. Cook them about 80%. Sieve the boiled rice and make a thin layer of oil in a separate pan and add one layer of rice on it and sprinkle coriander,Fried fish, Chopped Mint,Lime Juice ,vegetables mixture and crispy fried onions ( repeat the layering if you have more rice and fish masala) and put lemon slice on the top and sprinkle little bit of orange color and put it on very low heat for 10 minutes with lid on  the rice. 
serve with raita (Yoghurt  mixed with salt and few cumin seeds).

Mughlai mutton biryani

Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company. It combines ingredients typical to the Mughlai style of cooking.

      Ingredients:

      1/2 kg Mutton or chicken (cut into small pieces)

250 gms Rice (parboiled)

Lemon Juice 3 tbsp

10 blanched Almonds (Badam)

2 tbsp Mint Leaves

1 cups Butter

1 handful chopped Coriander Leaves  

1/2 tbsp Cumin Seed

2 large sliced Onion

Salt (to taste)

2 Brown Cardamoms (Elaichi Moti)

2 tbsp Oil

4 pods Garlic  

2 Cloves  

1 " long piece Ginger

1/2 tbsp. Saffron

1/2 tbsp. Green Chilly (Hari Mirch) chopped

1/2 tblsp Red Chili Powder (Lal Mirchi)

1/2 " Cinnamon (Dalchini)

Green whole cardamom 5

White pepper 1/4 tsp

Pinch of Ground nutmeg

Pinch of Ground mace

Bay leaves   2

Curd (Dahi) 1/2 kg

Milk 125 Gms

Water 3 cups

Wheat flour paste enough to seal pan

      Cooking Directions

 First wash and soak rice. Heat oil in a pan and add onions. Cook on medium-low heat until golden brown. Remove onions and add mutton to the pan, stirring until brown. Now grind ginger, red chillies, garlic and almonds and fry these in butter and add it to the mutton, now add salt and stir fry for 5 to 8 min. Add cloves, brown cardamoms, green cardamoms, white pepper, bay leaves, Cinnamon, cumin seed, mint leaves, chopped chillies and coriander in drained curd. Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left. Add nutmeg and mace. Strain the saffron water and add lemon juice. Add all this to mutton. Boil rice with salt in another pan.

Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again. Now pour milk and some butter and cover the vessel. Seal the edges of the pan with flour paste. Place the can on flame for one hour.

Serve it very hot with some curry or curd dip.