Chicken Biryani

Ingredients :

Basmati rice-2cups
Chicken-500gms
Green chillies-4(Slit length wise)
Onions-2(chopped long slices)
Ginger & Garlic paste-1 tbsp
Red chilli powder-1/2tbsp
Coriander powder-1 tbsp
Tomato-1
Yogurt/Curd-1/4cup
Dry coconut powder-1 tbsp
Turmeric-1/2tbsp
Salt as required
Oil-5tbsp
Chicken masala powder-1/2 tbsp(optional)
Lemon-1
Cloves-3
Cinnamon stick-1″
Cardamom-2
Shah jeera-1tbsp
Pepper corns-8 to 10

Ingredients to cook rice:

Basmati Rice-2cups
Cloves-2
Cardamoms-1
Cinnamon stick-1/2″
Bay leaves-2
Marathi mogga-1
Star anise-1
Mint leaves-1tbsp(chopped)
Oil-1tbsp
Salt-1tbsp
Water as required

Preparation Method :

1. Wash and soak the rice in water for 30 mins.

2. Cook the rice in lots of water along with bay leaves,cloves,cinnamon,cardamom,marathi mogga, star anise,chopped mint & coriander leaves,oil &salt till its almost cooked.

3. Wash the chicken pieces and drain it.

4. Now add the red chilli powder,turmeric,biryani masala powder,salt,yogurt and ginger & garlic paste.Mix well.

5. Marinate the chicken pieces for about 2 hours.

6. Heat a pan add 2 tbsps of oil. Add some of the finely chopped onions and fry them till golden brown.keep aside.If you want to add any nuts,you can fry them with onions.

7. To prepare the curry ,take 4 spoons of oil in an another pan. Add the shahjeera,green chillies,finely chopped onions,tomato,tumeric powder and fry them.

8. After they start spluttering add the cloves,cinnamon, and bay leaves.Now add the marinated chicken pieces and stir well.Add coriander powder,dry coconut powder, salt as per your taste.

9. Cover the pan with a lid and cook for about 15 minutes or till water evaporates.
(If you want to add any biryani masala which you can get it in the market,add it now. This is optional.)

10. Add the coriander leaves and turn off the stove.

11. Now take an Aluminium tray.Grease the tray with some oil or butter.Layer the rice first followed by a layer of curry and some coriander leaves.And also add some lemon juice.Repeat this step to make the other layers.

12. If you want you can also add the food color.Now cover the tray with a foil.

13. Finally keep it in oven at 400F for 20 mins and 300F for 10 minutes.Total time is 30 mins to bake the biryani in oven.

14. Turn off the heat and do not open the lid for 10 mins.After 10 mins, open the lid , mix it gently.

15. Garnish with boiled eggs and the fried onions.

Serve hot with raita.

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Chicken Biryani Restaurant Style

Ingredients :

Basmati Rice 500Grams

Chicken 1000Grams

Yogurt 1Cup

Turmeric 1/4Teaspoons

Salt To Taste

Ginger Garlic Paste 1Tablespoons

Cumin Powder 1Teaspoons

Coriander Powder 1Tablespoons

Red Chilly Powder 2Tablespoons

Golden Fried Onions 150Grams

Mace 2Numbers

Pepper Corn 6Numbers

Lichen (kalpasi) 1Teaspoons

Shahi Jeera 1Teaspoons

Cardamom 6Numbers

Cloves 3Numbers

Cinnamon Sticks 2Numbers

Star Anise 3Numbers

Bay Leaf 3Numbers

Coriander Chopped 1Bunch

Mint Chopped 1Bunch

Green Chilly 5Numbers

Oil 1/2Cup

Lime Juice 2Tablespoons

Preparation Method :

1. First make a powder of all the spices.

2.  Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night.

3. Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice.

4. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

5.  First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame.

6.  After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

* Serve Hot.

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Vegetable Pulao

Ingredients :

2 cups basmati rice – washed and drained

1 1/2 tbsps ghee

1 tbsp oil

2 green cardamoms

4 cloves

2” cinnamom stick

1 star anise

2 bay leaves

very small pinch nutmeg pwd

2 onions finely sliced

1/2 tbsp ginger-garlic-green chilli paste

1 1/2 tbsps of fresh mint leaves/pudina, finely chopped

1 1/2 tbsps fresh coriander leaves, finely chopped

1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)

1 tomato, chopped

1/2 cup thick coconut milk

3 1/4 cups water

salt to taste

8-10 cashew nuts (lightly roasted in ghee till golden brown)

coriander leaves for garnish

Preparation Method :

1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.

2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.

3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.

4 Add the coconut milk and water. Bring to a boil.

5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.

6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.

* Serve warm with raita.

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Marinated Chicken With Basmati Rice

Ingredients :

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

Preparation Method :

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.

4 Add the saffron to the luke warm milk and combine well. Keep aside.

5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.

6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.

8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

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Shrimp (Prawns) Biryani

Ingredients :

Shrimps(Prawns) - 500  grams

Basmati rice - 2 cups

Onion - 1(thinly sliced)

Green Chilly - 2 (minced)

Ginger-garlic paste - 2 tbsp

Tomato - 2 ( crished/finely diced)

Lemon - 1

Coriander leaves - handful

Mint leaves - handful (optional)

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Cloves - 4 

Cinnamon stick - 1 piece 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Ghee - 2 tblsp

Oil - 2 tblsp

Preparation Method :

1.Devein and clean the shrimps and rinse with water thoroughly. 

2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside. 

3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears. 

5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.

6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery. 

8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.

9.Once the biriyani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional).

* Grnish with cilantro and fried shrimp and serve with some raita.

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Zafrani Pulav

Ingredients :

Basmati Rice - 2 cup

Saffron - 1 tsp 

Nuts (Cashews, Almonds, Pistachios, Walnuts etc) - 1 cup

Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) - 1 cup

Fresh fruits (Pomogranate, Grapes, Apple ) - 1 cup

Whole Garam Masala - (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)

Black Cumin - 1/2 tsp

Fried Onions - 1/2 cup

Ginger garlic paste - 1 tsp

Cilantro - handful

Mint - handful

Sugar - 1 tblsp

Corriander- Cumin Powder - 1 tblsp

Milk - 1/4 cup

Oil - 2 tblsp

Ghee - 1 tblsp

Preparation Steps :

1. Wash and soak the rice for atleast 10 minutes.

2. Slice the onion lengthwise and fry it.

3. Soak the saffron strands in the milk.

Preparation Method :

1. Heat oil in a pan and splutter the cumin seeds and whole garam masala.

2. Add the nuts and dried fruits and saute for a minute on very low flame to prevent them from getting burnt.

3. Add the ginger garlic paste, sugar and corriander-cumin powder.

4. (After this you can cook in a rice cooker or stove top.) Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped corriander and mint leaves.

5. Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.

6. Add the fresh fruits and mix gently with a fork without breaking the rice.

7. Add few drops of ghee on top.

*  Garnish with additional nuts, fruits, cilantro and fresh saffron strands.

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Cooked Meet Biryani

Ingredients :

Rice - 2 1/2 cups soaked in water for an hour

Onions - 4 medium (sliced lengthwise)

Tomatoes - 2 (chopped)

Green Corriander - chopped for garnishing

Birista (golden fried onion) - for garnishing

Salt - to taste

Oil - as needed

Marination :

Chicken - 2 lbs

yogurt - 2 cups 

Turmeric powder - 2 tsp 

Red chilli powder - 2 tblsp 

Garam masala powder - 2 tblsp 

Ginger-garlic paste - 3 tblsp

Lemon juice - 2 tsp

Potato - 1 (cut into four pieces)

cumin seeds - 2 tsp

Coriander powder - 1 tblsp

Whole garam masala - 2 tblsp (a mix of bay leaf/ cinnamon/ black pepper/ green elaichi/ black elaichi)

Butter - 2 tblsp

Preparation Method :

1. Marinate all the above ingredients under 'Marination' for 3-4 hours and refrigerate.

2. Take oil in a vessel. Add onions and let it turn pink. Add tomatoes and fry until the oil separates.

3. Add the marinated chicken and cook well.

4. In the meantime, take a big vessel with water, add salt & 1 tblsp ghee. bring the water to a boil.

 5. Then add the soaked rice and let it cook. once cooked, drain all the water.

6. Now in a vessel or a container, arrange the biryani as shown in the picture with rice layer at the bottom. 

7. Put some birista (golden fried onions) over the rice layer, then add chicken and finally another rice layer.

* Top it up with birista and chopped green coriander leaves.

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Preparation of Mushroom Biryani

Ingredients :

Basmathi Rice – 1 cup
Butter – 1 tsp
Bay leaf -1
Cinnamon stick 1″ – 1
Cloves – 2
Cardamom – 1
Onions – 2 cups (thinly sliced)
Tomatoes – 1 1/2 cups (chopped)
Green Chillies – 5
Ginger – 1 tbsp
Garlic – 5 cloves
Mushroom – 3/4 lb to 1 lb (thinly sliced or chopped)
Coconut – 3 tbsp
Fennel seeds – 1 /2 tsp
Mint leaves – 1/4 cup
Coriander leaves – 1/4 cup
Turmeric Powder – 1/2 tsp
Sambar Powder – 1 tsp
Salt – to taste
Oil – 1 tbsp

Preparation Metod :

1. Soak the basmathi rice for 20 minutes. Drain the water and fry toss the rice in butter for 2 minutes.

2. Now cook the rice with 1 1/2 cup of water. Soak the mushrooms in water and clean them using wet cloth or tissues.

3. Make a paste of green chillies, ginger and garlic.Make a paste of coconut and fennel seeds.

4. Heat oil in in a pan add the bay leaves, cinnamon stick and cardamom. Add the chopped onions and add the salt.

5. Fry till they become translucent and add the green chillies and ginger garlic paste. Fry for another 2 minutes and add the chopped tomatoes.

6. Fry till they become soft and add the turmeric powder and sambar powder. Fry for another 2 minutes till the raw smell goes and add the chopped mushrooms.

7. Cover and cook in medium flame for 10 minutes, till the mushrooms become soft.

8. Now add the chopped mint and coriander leaves followed by the coconut paste.Fry for another 10 minutes in medium flame and turn off the heat.It should be in thick gravy consistency.

9. Mix the gravy and rice and the Biryani is ready.

* Serve hot with raitha. Tasty Mushroom Biryani is Ready.

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Kashmiri Mutton Biryani

Ingredients : 

1/2 kg mutton-cubed

1/2 kg cooked rice

1/2 cup curd

2 bayleaf

2 black cardamom

2 green cardamom

2 cinnamon sticks

4 cloves

2 tsp shahi jeera

1 tbsp cashew nuts

2 tsp coriander powder

2 tsp chilli powder

2 tsp garam masala powder

1 tsp turmeric powder

1/4 nutmeg-ground

1/2 tsp saffron mixed with 1 tbsp milk

4 tbsp pure ghee

salt to taste

1 cup chopped mint and coriander leaves


Preparation Method : 

1. Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.

2. Cook basmati rice in more than enough water with little salt, till just half done. Drain and keep aside.

3. Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.

4. Add marinated meat stir and fry well till browned and the curd is absorbed.

5. Add enough water to cook meat, cook till the meat is tender. Keep aside.

6. Divide the rice into two portions. To one portion add saffron milk, half meat, half coriander and mint leaves, mix.

7. Cover with white rice and remaining meat. Sprinkle the remaining coriander and mint leaves and cashew nuts.

8. Shut the pot tightly. Cook on a low fire for a 30-45 minutes.

* Serve Hot.

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Mutton Dum Biryani

Ingredients :

Mutton or chicken : 1 kg
Rice : 4cups (Rice cooker cup)
Oil : 250 g (or) 1 cup (Rice cooker cup)
Butter : 1/4 piece (or) Ghee : 3 tblsp
Onion : 250g (chopped)
Tomato : 250g (chopped)
Ginger paste : 3tbsp
Garlic paste : 2tbsp
Curd : 1cup
salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even)
Red chili powder : 1 1/2tsp
Turmeric : a pinch for color
Green chilli : 3 (cut into lengthwise)
Cilantro : 1/2 bunch
Clove : 2
Cinnamon : 2
Cardamom : 2


Method of Preparation:

1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.

2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.

3. Add curd, red chili powder, green chili, turmeric mix well.

4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.

5. Allow it to cook till the meat is tender.

6. When it is done add the remaining cilantro.

7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom (strictly no water for this korma) don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).

8.The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.

Method of Preparing Rice:

1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.
In the mean time wash and soak the rice for 20 minutes.

2. when the water has reached the boiling point add the rice, (at least 6 minutes in the boiling water).

3. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.

4. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top, because if you put korma on top, it becomes very dry). Cover it with aluminum foil.

5. Preheat the oven for 350′F .

6. And put the tray in preheated oven for 30 minutes.

7. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure the rice should not break.

* Serve hot with Raitha.

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Instant Chicken Pulav

Ingredients :

1/2 kg chicken, washed and drained completely2 cups long grained rice, washed and strained
2 onions, finely sliced
2 green chillis, slit
1/2 tsp ginger garlic paste
1 tomato, finely chopped
1 tbsp chopped coriander leaves
10-12 mint leaves
2 1/2 cups water
1/2 cup thick coconut milk
salt to taste
1 1/2 tbsps ghee + 1 1/2 tbsps oil

Marinade :

1/2 cup thick curd/yogurt
3-4 green chillis, make a small slit in them
1/2 tsp ginger garlic paste
1/2 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1/2 tbsp coriander leaves
6-7 pudina leaves
1/2 tbsp lemon juice
1 tsp salt

Garam Masala :

7 cloves1″ cinnamon stick
3 elaichi/cardamom
1 star anise
1 marathi mogga
pinch of mace
pinch of nutmeg pwd
2 bay leaves

Preparation :

1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.

2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.

3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.

4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.

5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.

6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

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Mutton Biryani

Ingredients :

2 cups Basmati rice1/2 kg mutton, washed and drained
1 cup thick buttermilk
3 cups water
2 cloves, 1 elachi, 1/2″ cinnamon stick, 
1 marathi mogga
1-2 bay leaves
2 onions, finely sliced
3/4 tsp ginger garlic paste
1 large tomato finely chopped
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1 tsp coriander pwd
very small pinch of nutmeg pwd
little less than 1/4 cup chopped coriander leaves
1/4 cup pudina leaves
salt to taste
3 tbsps ghee + 1 tbsp oil
Biryani masala, make pwd:
3 cloves
1″ cinnamon stick
1 elaichi
pinch of shah jeera
pinch of jeera/cumin seeds
small piece of japathri/mace
1/2 anaasa puvvu/star anise

For marinate :

juice of half lemon1 1/2 tbsps curd
1/2 tsp salt
1/2 tsp ginger garlic paste
3-4 whole green chillis without stalks
1/4 tsp red chilli pwd
1/2 tsp coriander pwd
few mint leaves


1. Wash Basmati rice. No need to soak in water
2. Slice onions
3. Chop tomato
4. Pick pudina leaves and chop the coriander leaves
5. Prepare biryani masala pwd
6. Beat curd to form thick buttermilk

Preparation :

1 Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.
2 Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.
3.  Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.
4.  Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

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Hyderabad Egg Biryani

Ingredients :

4-5 hard boiled eggs, peeled and make long slits along each egg
2 large onions, finely sliced
1 small tomato, finely chopped (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
5 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1/4 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
2 tbsps lemon juice
salt as required
pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala :

4 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice
3 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required

Preparation :

1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.

3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).

4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.

5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.

6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.

7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.

8 Remove lid, combine gently and serve hot with raita and curry of your choice.

Follow these steps to prepare Biryani :

Boil eggs. While eggs are boiling, get the rice ready along with the other ingredients to cook rice.
While rice is cooking, slice onions, green chillis and chop tomatoes. Pick and chop mint and coriander leaves.
Prepare Biryani masala powder. Soak saffron in milk.
Caramelize onions.
While the onions are caramelizing, strain rice and spread on a wide plate. Peel eggs and make slits.
Prepare egg masala and layer rice and egg masala in a wide vessel and cook on dum.

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Special Fish Biryani

Ingredients :

Basmati rice - 2 cups

Fish fillets - 4 

Onion - 1

Green Chillies - 2 (minced)

Ginger-garlic paste - 2 tblsp

Tomato - 2 ( crushed)

Coriander leaves(Cilantro) - handful

Mint leaves - handful 

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt - to taste

Ghee - 2 tblsp

Cumin seeds - 1 tsp

Cloves - 5 

Cinnamon stick - 2 pieces 

Cardamom - 2 pods

Bay leaf - 1

Star anise - 1

Cashew nuts/ Almonds - 10

For fish

Oil - 3-4 tblsp

Chilly powder - 1/2 tsp

Salt - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Egg - 1

Method :

1. Wash and soak the rice for half an hour. Fry the rice in 1 tblsp of ghee and keep aside.(optional)

2. Cut the fish fillets into small pieces.

3. Take a small bowl, beat the egg in it and mix the spices under 'For fish' with it (chilly powder, pepper powder, salt and turmeric powder).

4. Coat the fish pieces with the above mixture and shallow fry it. Keep it aside.

5. Heat ghee in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.

6. Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chillies and fry for 2-3 mins, until the raw smell disappears. 

7. Add the tomato puree along with the chilly powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed.

8. Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute. 

9. Add the nuts to this mixture.

10. Put the above mixture with the rice into a rice cooker with 3 cups water and let it cook.

11. Once the biriyani is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. Do this when the biriyani is still very very hot so that the flavour of the fish will get blended with the rice.

12. Garnish with cilantro and few fried fish pieces on top and serve with raita.

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Hyderabad Special Chicken Dum Biryani

Ingredients :

To make rice

Basmati Rice - 3 cups

Onion - 1 big

Green Chilly - 6

Ginger garlic Paste -  1 tsp

Salt - as needed

Fennel Powder - 1/4 tsp

Coconut Milk - 1 cup

Water - 3 cups

Ghee - 2 tblsp

To make Gravy

Chicken - 2 lbs (cut into pieces)

Onion - 2 (chopped)

Tomato - 3 (chopped)

Ginger Garlic Paste - 2 tblsp

Green Chilly - 10 (slit)

Mint Leves - 1 cup (chopped)

Cilantro - 1 cup (chopped)

Curd - 4 tblsp

Fennel Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Corriander Powder - 2 tblsp

Chilly Powder - 2 tblsp

Turmeric Powder - 1/2 tsp

Pepper Powder - 1 tblsp

Garam Masala Powder - 1 tsp

Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardomom

Salt - as needed

Ghee - 2 tblsp

Fried Onions (Birista) - 1 cup

Roasted Cashews - 10 pieces or as needed

Lemon Juice - 2 tblsp

Orange food colour/ Saffron - a pinch

Method :

To Prepare Rice

1. Soak the rice in water for about half an hour.

2. Heat little ghee in a frying pan, add the onions and green chilllies and fry till it turns brown in colour.

3. Add the ginger garlic paste and fry for a minute.

4. Add fennel powder and the drained rice. Fry the rice for few minutes.

5. Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.

 

To make gravy

1. Heat the ghee in a pan and add the whole garam masala.

2. Add the onions, green chillies and mint leaves and saute.

3. Add the ginger garlic paste and fry till the mixture is golden brown.

4. Add the tomatoes and cook till the tomatoes are smashed up.

5. Add all the dry spice powders, salt and curd. Cook the mixture.

6. Add the chicken pieces and saute nicely.

7. Cover, cook for 10 minutes and switch off. The chicken gravy is ready.

 

To prepare Dum :

Method 1 (On Stovetop)

1. Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.

2. Add half of the cooked rice as the next layer.

3. Next layer with the remaining gravy and put the remaining cooked rice as the last layer.

4. Top this with chopped cilantro, fried onions and roasted cashews.

5. Mix the orange food colour/saffron with the lemon juice and sprinkle on top. 

6. Cover with a tight fitting lid. 

7. Keep a tawa on the stovetop and put this vessel on top of it.

8. Keep the flame on a very low setting and cook for about half an hour.

 

Method 2 (In the oven)

1. Take a baking dish or aluminium tray and add the chicken gravy as the first layer.

2. Add the half cooked rice as the second layer and top it with chopped cilatro, fried onions and roasted cashews.

3. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.

4. Cover the dish/tray with aluminium foil and cook it in a 350 degree oven for half an hour.

- Do not mix it. While serving dig deep with the serving spoon to get all the layers.

- Serve with raita, boiled egg, mirchi ka salan or ennai kathrikai.

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Peas Pulav (Pachhi Batanila Palav)

Ingredients :

• Long Grain Rice – 100gms
• Water – 200gms (For 1 Cup of rice use 1 3/4 Cup of water)
• Green Peas – 100gms (Here I have used frozen peas)
• Cumin Seeds – 1/4tsp
• Bay Leaf – 1
• Cinnamon – Small Piece
• Cloves – 3
• Salt – To Taste
• Cashew Nut Pieces – 10
• Ghee – 3/4Tbsp

Preparations :

Take rice in a bowl and add water. Wash the rice thoroughly and drain the water. Add the measured water to the washed rice and let it soak for 30 minutes. After 30 minutes, remove water from the soaked rice. Do not throw the rice soaked water—we will need it to cook the rice.

Method :

1. Heat a pressure pan. Add ghee to the pressure pan and melt it.

2.  When ghee is melted add cashew nut pieces and fry stirring till they change color to golden color.

3.  Drain the fried cashew nut pieces and keep them aside. In the remaining ghee add cumin seeds, cinnamon, cloves and bay leaf. Fry stirring well.

4.  Add the soaked and drained rice and fry on medium heat stirring. Fry till all moisture evaporates and till rice does not stick to the bottom of the pan.

5.  Then add the rice soaked water, green peas and salt. Mix all well and cover the pressure pan and cook. 6. After first whistle cook on low flame for 5minutes. Wait till the pressure cools down on its own

7.  Remove the lid and mix the pulao with a fork. Transfer the pulao to a serving bowl and garnish with fried cashew nut pieces. Serve hot with any raita.

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Chicken Biryani

Ingredients

• Basmati Rice – 400 gms
• Chicken – 500 gms
• Onions – 2 medium size, sliced thinly
• Ginger-Garlic paste – 2 tbsps
• Green chillies – 4, slit into two
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsps
• Garam masala – 1tsp
• Shahi Jeera – 1 tsp
• Curd – 2 cups
• Lemon juice – 2 tbsp
• Cloves – 6 no’s
• Black Cardamoms – 4
• Cinnamon sticks – 2 inch piece
• Bay leaves – 2
• Oil – ½ cup
• Salt to taste
• 
  

To Garnish

• Pudina Leaves – a small bunch
• Coriander leaves – few sprigs

Preparation Method

1. Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.
2. Keep it in the fridge for about an hour.
3. Wash and soak the rice for about 15 minutes.
4. Take a heavy bottomed vessel or a pressure cooker.
5. Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.
6. Now add the marinated chicken pieces. Mix well and cover it.
7. Cook for 5- 10 minutes till the chicken is half cooked.
8. Add the soaked rice to it and 3 cups of water.
9. Pressure cook for 1 or 2 whistles or cook till the rice is done.
10. Garnish with chopped mint and coriander leaves.
11. Serve hot with Onion Slices And Lemon.

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