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Veg biryani recipe (5 serves)

Ingredients 

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  • 400 gm basmati rice

  • 2 large sliced onion

  • 8 clove

  • 1/4 teaspoon grated nutmeg

  • 2 teaspoon garlic paste

  • 100 gm chopped potato

  • 100 gm chopped bean green

  • salt as required

  • 1/2 cup beaten yoghurt (curd)

  • 4 green cardamom

  • 2 sprigs mint leaves

  • 1/4 teaspoon kewra

  • 8 cup water

  • 7 tablespoon ghee

  • 1 teaspoon black cumin seeds

  • 2 cinnamon

  • 2 teaspoon ginger paste

  • 100 gm peas

  • 100 gm chopped cauliflower

  • 100 gm sliced carrot

  • 2 pinches powdered black pepper

  • 4 black cardamom

  • 2 bay leaf

  • 1/4 teaspoon rose water

  • 2 tablespoon unsalted butter

Instructions

  • Soak rice for half an hour. Wash the rice under cold running water and soak it for half an hour.

  •  Fry the sliced onion. Heat a pan with 4 tablespoons of ghee over moderate flame. Fry the sliced onions till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
  • Saute the whole spices. In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half of the nutmeg, peppercorns and saute them till they get fragrant.
  • Saute the vegetables with yoghurt. Add ginger and garlic paste and saute for one minute. Now add salt, pepper, butter, yoghurt and vegetables and saute them over low heat till the vegetables are almost tender.
  •  Boil water with salt. Meanwhile, in a separate large pan, bring 8 cups of water to a boil with 2 teaspoons of salt.
  • Make a bundle of whole spices. Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves. Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavour.
  •  Cook rice in the above water. Drain the rice, add to the pan and cook till they are half done. Remove from the heat and reserve the strained water.
  • Assemble the vegetable biryani and serve hot. Stir the remaining ghee into the rice and set aside. To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole. Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. 

 

Pro tips

  1. You can make it more aromatic by adding saffron strings and kewra water.

  2. You can also add cashews over the biryani for a royal touch.

  3. Serve with a gravy of your choice and raita.

 

Now it is ready to serve.

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Chicken biryani (5 serves)

Ingredients 

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  • 1 cup boiled basmati rice

  • 1/2 teaspoon mint leaves

  • salt as required

  • 2 tablespoon refined oil

  • 3 green cardamom

  • 2 clove

  • 2 onion

  • 1 teaspoon turmeric

  • 1 tablespoon garlic paste

  • 1 cup hung curd

  • 2 tablespoon coriander leaves

  • water as required

  • 1 tablespoon ghee

  • 600 gm chicken

  • 1 tablespoon garam masala powder

  • 1 teaspoon saffron

  • 1 tablespoon bay leaf

  • 1 black cardamom

  • 1 teaspoon cumin seeds

  • 4 green chillies

  • 1 tablespoon ginger paste

  • 1 teaspoon red chilli powder

  • 1/2 tablespoon ginger

  • 2 drops kewra

  • 1 tablespoon rose water

Instructions

  • Prepare saffron and kewra water. To make delightful chicken biryani, soak saffron in water to prepare saffron water. Next, mix kewra drops in water and mix well to make kewra water.

  •  Saute onions and tomatoes for 2-3 minutes. In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough. Add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion in it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it.
  • Cook biryani on low heat for 5-6 minutes. Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender.
  •  Serve hot chicken biryani with your favourite chutney or raita. Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani.

 

Pro Tips

  1. The first and foremost important thing to take care of while preparing chicken biryani recipe is, always use a heavy-bottomed pan as you would not want the chicken getting cooked.

  2. The restaurant-style chicken biryani recipe uses the whole chicken in preparation and the chicken breast can dry when cooking at home. It's always suggested to use chicken thigh o...

  3. If you want your chicken to be juicier in your biryani, do not remove the bone.

  4. If your cooked rice has turned sticky, spread it on a plate and leave it for 5 minutes. The rice will be separate and fluffy again.

  5. Freshly pound spices bring out the best taste in Chicken Biryani Recipe, so make sure that you dry roast all the whole spices for a good 2-3 minutes and then pound or grind them.

Now it is ready to serve.

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1

Mutton biryani (5 serves)

Ingredients ​

  • 1 kilograms mutton

  • 1 teaspoon cumin

  • 2 tablespoon garlic paste

  • 3 sliced onion

  • 2 cup yoghurt (curd)

  • 1 pinch turmeric

  • 1 1/2 handful coriander leaves

  • salt as required

  • 1 1/2 tablespoon milk

  • 500 gm basmati rice

  • 2 teaspoon garam masala powder

  • 2 tablespoon ginger paste

  • 1 handful mint leaves

  • 1/2 handful cashews

  • 7 strand saffron

  • 2 1/2 teaspoon red chilli powder

  • 1 1/2 cup sunflower oil

Instructions

  • Wash the mutton and marinate it. To begin with wash the mutton and drain the excess water. Make sure when you marinate the meat, it is moist. Then prick the meat with a fork this will help in better absorption of the marinade. Take a large bowl, add the garam masala, salt, ginger-garlic paste, red chilli powder, turmeric powder and two cups of curd. Beat the mixture well and then add then meat pieces. Cover this marinated meat and refrigerate overnight for better results.

  • Half-cook the rice and mix with saffron blend. In the meantime, wash the rice properly and half cook the rice. Once done, divide the rice into two portions. In the meantime, take some milk and add the saffron strands. Then mix one part of rice with the saffron mixture.
  • Fry the onions. Next, take a pan and fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and keep the rest aside.
  • Place the Mutton Biryani layers. Take a large handi or a deep bottomed pan, add the marinated mutton at the bottom and top it with half-cooked rice and a layer of saffron rice. Add mint leaves, coriander leaves and top it up with fried onions. Cover the handi with a lid and to make it more flavoursome, then wrap the lid with dough. This will cook the meat in the steam using the slow cooking process.
  • Remove the lid and serve your Mutton Biryani hot. After cooking the biryani for 45 minutes to 1 hour, remove the lid and nicely mix the layers and delicious Hyderabadi Mutton Biryani is ready to relish. Indulge with the goodness of this Hyderabadi Mutton biryani with Mirchi ka Salan.

 

Pro Tips

  1. A simple hack of making the mutton more soft and tender, is by soaking it in lukewarm water with a small pinch of turmeric & salt and then rinse well with water. Not only does it ...

  2. Add raw papaya to your marination as it is gives your meat a nice taste and texture. Apart from that, papaya paste also helps in reducing the cooking time by making the meat tende...

  3. Use a heavy-bottomed pan because the biryani needs to cook for 40 to 45 minutes and if the pan is not heavy, the biryani might burn.

  4. Do not stir the rice while cooking as it may break the grains.

  5. Use a tight-fitting lid to cover the pan. You can also use the atta dough to seal the edges as the biryani cooks on steam so that it retains the flavours.

Now it is ready to serve.

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2

Nepali style mutton biryani

Ingredients ​

  •  Mutton 1 kg with bone

  • Boiled egg 3-4 pieces

  • Cooked rice 2 large bowl

  • Oil or butter 2 tbs

  • Tomatoes 500 gm

  • Bay leaves 4-5

  • Ginger garlic paste 2 tbs

  • Green cardamom (sukmel) 5 pieces

  • Cinnamon stick 2 large pieces

  • Cumin powder 1/2 tbs

  • Coriander powder 1/2 tbs

  • Turmeric powder tbs

  •  Red chilly powder 1/2 tbs

  • Salt to taste

  • Water as required

  • Coriander leaf for garnish

Instructions

  • Turn on flame  and heat the oil in a pressure cooker.  Add chopped onion, bay leaves, green cardamom, cinnamon stick. Fry until light brown. Add turmeric powder and mutton pieces. Stir and fry the mixture.

  •  When the mutton is frying, cook rice in rice cooker adding a pinch of salt. As water starts to come off from the mutton while frying, add red chilly powder, cumin powder, coriander powder, salt,  ginger garlic paste and chopped tomatoes. Mix well.

  • Add water and put on the pressure cooker lid. Cook in low flame for 1 whistle and let it whistle until the sound stops. When the pressure is off, open the lid.

  • In a pan, fry sliced onion in hot oil. Let it be until crispy golden. In another plate, slice the boiled eggs.

  • Add the mutton curry into the boiled rice. Mix thoroughly. On top, garnish with crispy onion, coriander leaves and egg.

  • he mutton biryani is ready. Serve hot. 

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Now it is ready to serve.

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