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Recipe-1
Nawaabi Biryani...!
Ingredients :
325 gms basmati rice
1/2 kg mutton, cut in pieces
3 onions, sliced
1/2 tbsp ginger-garlic paste
1 tsp garam masala
3 red chilies
1" piece cinnamon
1/2 cup curd (yogurt), beaten
3 green cardamom
5 pepper corns
5 cloves
1/2 tsp shah zeera (black cumin seeds)
1/2 tsp turmeric powder
1 pinch saffron, dissolved in 1/4cup milk
5 jardalu (apricots)
Dry fruits, as required
Coriander leaves & pudina (mint) leaves, as required)
Ghee, as required
Method :
1. Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.
2. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
3. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.
4. Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
5. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
6. Mix and serve hot garnished with chopped coriander & pudina.
Serves: 6
Preparation time: 40-45 minutes
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Vegetable Biryani...!
Ingredients:
1 tsp. salt
1 tsp. dried methi (fenugreek) leaves
4 tbsps. refined oil
1 tbsp. ghee
Preparation:
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Recipe 2
Hyderabadi Biryani
INGREDIENTS
2 pounds boned leg of lamb, cut into 3/4-inch cubes
1 tablespoons papaya paste (tenderising agent)
2 tablespoons grated ginger
2 tablespoons garlic paste
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons red chile powder
1 cinnamon stick
2 cloves
10 cardamom pods with shell
Refined peanut oil or sunflower oil, for frying
1 large white onion thinly sliced
5 tablespoons whole Greek yogurt
2 lemons, juiced
1/4 cup chopped mint
1/4 cup chopped cilantro
2 green chiles, finely chopped
3 tablespoons ghee or oil
3 cups basmati rice
1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
Salad, as an accompaniment
METHOD
Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water.
When the rice is still crunchy in the middle, remove
from the heat and strain, reserving the cooking liquid.
In a small bowl, mix the ghee with 2 cups of the water
from the boiling rice and pour over the rice. Add the
saffron and milk mixture to the rice and pour over
the meat mixture. Place a lid over the dish, but do
not remove it until completely cooked. Cook in a
preheated 350 degree F, oven for 40 minutes. Serve with salad.
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Recipe-3
Biryani:
Ingredients:-
1 1/2 kg meat or chicken
1kg rice
150 grm yoghurt
3tsp salt, 1 medium onion
6 garlic clove
1 tbsp ginger
12-16 green chilli
1 1/2 tbsp garlic
16-20 cloves
1 cup oil
1/2 tsp food colour
1 pinch zafron
1/2 tbsp lemon juice
Method:-
Add mutton,salt,garlic clove in a pot with 2 glass of water,if chicken add 1 glass.cook on low heat till meat is tender and water dries. In oil put onion and fry till light brown, add all spice and yoghurt and fry a little, then add meat.
Soak rice for 1/2 hour. boil in salt and lemon juice till it is 3/4 cooked. Drain it. Put some rice in pot then meat then rice. On top put a solution of tbsp of milk or water with Zafron and food colour.keep it covered and cook for 10
min. serve with raita.
serving : 6-8 persons
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Biryani-Kofta
Ingredients
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom
garlic paste
16-20 cloves
1/3 cup oil, preferably ghee
1 pinch saffron
For meatballs:
250 GMS finely minced mutton or beef
1 tsp. ginger paste
1-2 green chillies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander leaves
1 slice of bread soaked and squeezed to remove water
1 tsp. salt
Instructions
To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
Simultaneously soak the rice in water for half an hour.
Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
mix yellow food colour, and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.put on top.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with Achaar or Raita.
Serving: 2 -3 persons
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Ingredients:-
1 1/2 kg meat or chicken
1kg rice
150 grm yoghurt
3tsp salt, 1 medium onion
6 garlic clove
1 tbsp ginger
12-16 green chilli
1 1/2 tbsp garlic
16-20 cloves
1 cup oil
1/2 tsp food colour
1 pinch zafron
1/2 tbsp lemon juice
Method:-
Add mutton,salt,garlic clove in a pot with 2 glass of water,if chicken add 1 glass.cook on low heat till meat is tender and water dries. In oil put onion and fry till light brown, add all spice and yoghurt and fry a little, then add meat.
Soak rice for 1/2 hour. boil in salt and lemon juice till it is 3/4 cooked. Drain it. Put some rice in pot then meat then rice. On top put a solution of tbsp of milk or water with Zafron and food colour.keep it covered and cook for 10
min. serve with raita.
serving : 6-8 persons
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Biryani-Kofta
Ingredients
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom
garlic paste
16-20 cloves
1/3 cup oil, preferably ghee
1 pinch saffron
For meatballs:
250 GMS finely minced mutton or beef
1 tsp. ginger paste
1-2 green chillies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander leaves
1 slice of bread soaked and squeezed to remove water
1 tsp. salt
Instructions
To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
Simultaneously soak the rice in water for half an hour.
Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
mix yellow food colour, and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.put on top.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with Achaar or Raita.
Serving: 2 -3 persons
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Recipe-4
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