indian biryani recipe | biryani recipe | how to make biryani | biryani preparation


Indian Biryani Recipe

indian biryani recipe | south indian chicken biryani recipe | Fish biryani recipe | indian mutton biryani | prawn biryani recipe | beef biriyani kerala style | kappa biriyani
Indian biryani recipe

Indian biryani recipe : how to make chicken biryani

INGREDIENTS

Oil -2tsp
Chicken-1kg
Basmati rice-1 cup
Biriyani masala-2tsp
Corianderpowder -2tsp
Chillipowder -2tsp
Salt -2tsp
Cinnamon-4
Cardamom -4
Cloves -3
Bay leaf-4
Pudins-1bunch
Corianderleaves -5
Tomato -1
Water -3 cup
Curd-1/4cup

PREPARATION

Heat oil in a cooker adds bay leaf, cinnamon, cardamom and cloves. Saute for a minute. Add onions, crushed green chillies, coriander leaves and pudina to this saute for a minute. Add chilli powder, coriander powder, biriyani masala and turmeric powder, stir for a minute. Add tomato and saute for a minute Keep aside. Marinate chicken with turmeric powder, curd and salt for 10 minutes. Add this marinated chicken into presssure cooker after 10 minutes. Add green chilli, turmeric powder, coriander leaves, 3 cup water and salt cook for 5 minutes. Add basamati rice and cook for 3 minutes. Chicken biriyani is ready to serve.

Indian biryani recipe : Fish biryani recipe

INGREDIENTS

For fish masala:
King fish - 1/2 kg
Onion - 2 big
Crushed Ginger & garlic - 1 tablespoon each
Crushed green chili - 1 tablespoon
Tomato - 3 medium
Coriander powder - 1- 2 tsp
Curd - 1/4 cup
Ghee/dalda - 1 tbsp
Oil
For marination:
Chilli powder - 2 teaspoon
Pepper powder - 1/2 teaspoon
Turmeric powder - 1 teaspoon
Ginger & garlic - 1 table spoon each
Small onion - 3, 4
Fenugreek - a pinch
Mustard - a pinch
Salt
For white paste:
Coconut - 2 tablespoon
Poppy seeds - 1/2 tablespoon
Cashew nuts - 1 tablespoon (soaked in water)
For rice:
Basmati rice - 2 cups
Water - 4 cups
Cardamom - 6
Cinnamon - 2 medium size stick
Clove - 6
Ghee - 2 tbsp
Lemon Juice - 1-2 tablespoon
Chopped Mint leaves - 1-2 tbsp
Chopped Coriander leaves - 2-3 tbsp
Salt


PREPARATION



Grind together all the ingredients for marinating into a fine paste. Marinate the cleaned fish pieces with this paste for 1/2 an hour. Grind together the ingredients for white paste & keep aside. Shallow fry the marinated fish till it is half cooked. Add 1 tablespoon ghee to this oil & saute the onion till it becomes soft. Add the crushed ginger, garlic & green chilli & saute for 3 minutes. Add 1- 2 teaspoon coriander powder. When the oil starts appearing add the tomatoes.When the tomatoes are cooked well add 1/4 cup curd. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy. After 5 minutes add the white paste When the gravy becomes thick & fish is cooked remove from fire. Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice. When the rice starts cracking add 4 cups of boiling water, salt, coriander & mint leaves & lemon juice. Cook the rice till the water is completely dried. Butter a baking dish. Spread one layer of fish masala first & a layer of rice on top of it. Repeat the same. Top layer should be rice. Preheat the oven at 200 C, 10 mins before baking. Reduce the oven temp to 180 C and bake for 20-25 minutes. Spread a wet cloth over the dish while baking. Garnish with fried onions, nuts, raisins. Serve the biriyani with raitha, mango chutney & pappad.

Indian biryani recipe : indian mutton biryani

INGREDIENTS

For Marinating:
Onion - 1, sliced
Curd - 2 desert spoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 teaspoon
Lemon juice - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt - to taste
For masala:
Mutton - 500gm
Onion - 2 big, sliced
Garlic - 6-7 cloves, crushed
Ginger - 1 big piece, crushed
Green chilli - 4-5
Tomato - 2-3, sliced
Garam masala - 1/2 tsp
Ghee- 2 tbsp
Chopped coriander leaves - 1-2 tbsp
For white paste:
Coconut - 3 tablespoon
Cashew nut - 6-7
Poppy seeds (kasha kasha) - 1 - 2 tsp, optional
For the rice:
Rice - 2 cups
Water - 4 cups (refer notes)
Cardamom - 6
Cloves -6
Cinnamon - 2 medium size pieces
Lemon Juice - 1-2 tbsp
Ghee - 2 tbsp
Salt
Chopped coriander & mint leaves - 3-4 tbsp each
For garnishing:
Onion - 1 big, finely sliced
Cashew nuts - 7-8
Raisins - 1 tbsp

PREPARATION

Mutton Preparation:
Marinate mutton pieces with all the ingredients for marinating & keep for 1 hour. Heat ghee in a pan / pressure cooker Cook onions till it becomes brown. Add crushed ginger, garlic & green chillies and cook for 3-4 mins. Add tomatoes, salt (keep in mind salt is already added with mutton also) & stir. When tomato becomes soft add garam masala. After 3 mins, add marinated mutton pieces. Mix well. Add 1/4 cup water & cook (refer notes to see the pressure cooking details). Grind the ingredients for white paste together with 2 tbsp water. Add the white paste when mutton is cooked. Add chopped coriander leaves (1-2 tbsp) and mix well. When the gravy becomes thick and mutton is tender remove from fire.
Rice Preparation:
Rinse the rice a few times and soak for 25 minutes. Drain the water completely. Heat ghee in a wide and deep pan & splutter whole masala (cinnamon, cardamom and cloves).Fry the rice. When the rice starts cracking (around 4-5 mins) add hot water, salt & lemon juice. Cook the rice till the water is completely dried. Spread the rice on a tray.
Garnishing
Heat oil / ghee in a deep small pan Fry the cashews and raisins till the cashews becomes brown and raisins plump. Add more oil / ghee, if required, and fry the onion till it becomes golden brown. Drain it on a paper towel.
Layering the Biriyani
Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a deep and wide baking dish. Spread one layer of masala first & a layer of rice on top of it. Repeat the same. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers (on top of the rice). Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions, nuts, raisins.

Indian biryani recipe prawn biryani recipe

INGREDIENTS

Prawns - 500-550 gms (measured after cleaning)
Onion - 5 med-large, sliced
Crushed ginger & garlic - 2 tbsp, each
Crushed green chilli - 5
Chilli powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1/2 tsp
Garam masala - 1/2 tsp
Chopped mint & coriander leaves - 1/2 cup, each
Cashew nuts - 8 (soaked in warm water for 10 mins)
Yogurt - 2 tbsp
Tomato - 2 medium - big, chopped
Cinnamon - 2 small pieces
Cardamom - 4
Cloves - 4
Black pepper corns - 1/2 tsp
Fennel seeds - a pinch
Bay leaf - 1
Salt
Ghee - 1 tbsp
Oil - 2 tbsp, I used sunflower oil
For Rice
Basmati Rice - 2.5 cups
Cardamom - 4
Cloves - 4
Bay leaf - 1
Cinnamon - 1 small piece
Onion - 1 med - big, chopped
Crushed ginger & garlic - 1 tbsp, each
Ghee - 3 tbsp
Lemon juice - 1.5 tbsp
Water - 4.5 cups
Salt
Garnishing
Fried onion - 1 big
Chopped coriander and mint leaves 1/2 cup, each
Fried cashew nuts - 10-12

PREPARATION

For Prawns Masala
Grind together chopped mint and coriander leaves (1/3 cup each), yogurt and soaked cashew nuts (after draining) to a smooth paste. Keep aside Heat 1 tbsp ghee and 2 tbsp oil in a deep and wide pan. Add the whole spices listed under Prawns Masala (Cinnamon - Bay leaf). Add sliced onion (5). Cook till it becomes brown. Add crushed ginger, garlic and green chilli. Cook till the raw smell goes 3-4 mins. Add all masala powders (from chilli powder - garam masala). Fry for 2-3 mins, till oil starts appearing. Add yogurt paste. Cook for 4-5 mins. Add chopped tomatoes. Cook till it becomes soft. Add salt and cleaned prawns. Mix well. Cover and cook, till prawns is done and water is dried (12-15 mins) No need to add water while cooking prawns. Water will be released from the prawns.
Rice Preparation:
Rinse the rice under running water 3-4 times. Heat ghee in a wide and deep pan Add whole spices listed under "for rice" (from cardamom - cinnamon). Add chopped onion and cook till it becomes soft, no need to brown it. Add Crushed ginger & garlic. Cook for 3-4 mins. Add rice and salt and gently mix. Fry the rice for 3-4 mins. Add water and lemon juice. Bring to boil. Simmer and cook till rice is done and water is dried. Refer notes for detailed instructions.
Layering the biriyani:
Grease a deep and wide oven proof dish with ghee. Spread a layer of rice, sprinkle chopped mint and coriander, fried onions (optional) and drizzle some ghee on top of it. Spread a layer of prawns masala, followed by rice and toppings (mint, coriander leaves, ghee & fried onion). Repeat the layering process, until the rice and masala is used completely. The top layer has to be rice. Put a wet kitchen towel on the top layer. Cover it with a tight lid. Preheat oven to 200 C, 10 mins before baking. Bake in the pre heated oven for 20 mins. Take out of oven and let rest for another 10 mins. Open and serve. Garnish with fried onion, cashew nuts, mint and coriander leaves. If you don’t have an oven, check out the "notes" section here to see, how to finish cooking biriyani on stovetop.

Indian biryani recipe : beef biriyani kerala style

INGREDIENTS

Basmati Rice - 500 gms (2.5 cups approx)
Beef - 500 gms (measured after cleaning), cut into medium bite size pieces
Cardamom - 4
Cloves - 4
Cinnamon - 2 small pieces
Bay leaf - 1
Onion - 3, med -big, finely sliced
Green chilli - 3-4, chopped
Crushed ginger & garlic - 1.5 tbsp each
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Pepper powder - 1/2 - 1 tsp
Garam masala - 1 tsp
Fennel powder - 1 tsp
Tomato - 2 medium, sliced
Chopped coriander leaves - 3 tbsp
Chopped mint leaves - 2 tbsp
Ghee - 2-3 tbsp
Salt

PREPARATION

Heat ghee in a pressure cooker and add crushed cardamom, cloves, cinnamon and bay leave. Add finely sliced onion and cook till it turns golden brown. Add crushed ginger & garlic and chopped green chilli. Cook it for 3-4 mins. Add masala powders. Cook for 2-3 mins, adds a bit of ghee or hot water, if the masala sticks to the cooker. Add sliced tomato and salt. Mix well. When tomato becomes soft, add cleaned beef, chopped coriander and mint leaves. Mix well. Add 1/2 cup water and close the cooker. Cook till the beef is 3/4 th cooked (refer notes). Once the pressure releases, open the cooker and do a taste test. Add more salt (keep in mind, that rice will be added to the masala) and garam masala if required. If there is excess water, let it reduce completely. Add washed rice and gently mix. Add 2.5 cups of water and bring it to boil. Close the cooker and put on weight. Reduce the flame to lowest and cook for 10 mins. Switch off the gas and keep it closed till pressure drops completely. Open the cooker and fluff the biriyani with a fork. Garnish the biriyani with fried cashew and onions. Serve hot with raita, pappad and pickle.

Indian biryani recipe : kappa biriyani

INGREDIENTS

Beef - 1/2 kg
Onion - 1
Crushed ginger & garlic - 1 tablespoon each
Chili powder - 1 tablespoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 teaspoon
Garam Masala - 1 teaspoon
Vinegar - 2 teaspoon
Kappa (tapioca) - 1/2 kg
Scraped coconut - 1cup
Chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Small onion - 5-6
Mustard seeds - 1 teaspoon
Salt
Oil - I used coconut oil
Curry leaves

PREPARATION

Cook tapioca with salt till it becomes soft. Mash tapioca & keep it aside. Marinate the cleaned beef with onion, ginger garlic, masala powders, vinegar & salt. Cook the marinated beef till it becomes tender. Add the mashed tapioca to beef & mix well. Meanwhile fry scraped coconut with chili powder & coriander powder till it becomes golden brown (keep aside 2 tsp of coconut for garnishing). Grind it. Add ground coconut mix to beef & tapioca & mix well. Heat oil in a pan & splutter mustard seeds. Add small onion & saute for 3-4 minutes. Add beef tapioca mix & stir for 4-5 minutes. Garnish with curry leaves & fried coconut.


indian biryani recipe | south indian chicken biryani recipe | Fish biryani recipe | indian mutton biryani | prawn biryani recipe | beef biriyani kerala style | kappa biriyani
Indian biryani recipe