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Kacchi Biryani

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Ingredients of Kacchi Biryani Mutton,1 inch cubes                      - 350 grams Basmati rice                              - 1 cup Onions                                      - 4 large Yogurt                                      - 1/2 cup Ginger paste                              - 2 teaspoons Garlic paste                              - 2 teaspoons Turmeric powder                      - 3/4 teaspoon Red chilli powder                      - 1 tablespoon Coriander powder                      - 1 tablespoon Salt to taste              Ghee                                      - 6 tablespoons Green cardamoms                      - 3 Black cardamoms                      - 3 Cloves                                      - 4 Cinnamon                                      - 1 1/2 inch stick Bay leaves                              - 2 Star anise                                      - 2 Cumin seeds                              - 1 1/2 teaspoons Green c

Tikka Biryani

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Ingredients 1 kg chicken 1 teaspoon red chili powder 1 tablespoon ginger-garlic paste 1 teaspoon ground black pepper 1 teaspoon garam masala, ground 3 tablespoons vinegar 1/4 teaspoon food coloring (orange or yellow) 2 teaspoons salt 1/3 cup oil 1/2 kg rice (boiled) For making spices 1 cup yogurt 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 coriander powder 2 chopped onions 4 Tomatoes (paste) 2 tablespoons fresh coriander leaves (finely chopped) 10 -15 mint leaves 4 green chilies (finely chopped) 1 cup oil Preparation Marinate chicken with vinegar, ground red chilli, all spices powder, ginger garlic paste, black pepper powder, food color and 1 tbsp salt for 2 hours. Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender. Finally steam with coal. For making spice (Masala) Heat oil in a pan and fry onions till they become golden. Now add finely chopped tomatoes, red chilli powder, turmeric powder,

Kolkata Biryani-Culcutta Biryani

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Ingredients Chicken- 500 grams (medium sized pieces)  Basmati Rice- 4 cups (washed and soaked)]  Potatoes- 4 (peeled and cut into halves)  Curd- 2 cups Red chilli powder- 1tsp  Turmeric powder- 1tsp Onions- 2+1 (chopped finely)  Ginger- 1 inch  Garlic- 8 pods  Green chillies- 5  Black cardamom- 1  Bay leaves- 4  Green cardamom- 4  Cinnamon stick- 1  Cloves- 5  Peppercorns- 10  Saffron- 1 pinch  Milk- 1 cup  Rose water- 1tbsp  Kewra water- 1tbsp  Salt- as per taste  Oil- 2tbsp  Ghee- 4 tbsp Preparation Method Marinate the chicken pieces with curd, red chilli power, turmeric and salt.  Soak saffron and kewra in half a cup of milk each.  Half cook the rice with bay leaves and black cardamom. You need to cook it for about 10 minutes on low flame.  Drain away the water and keep the rice aside for the time being.  Roast the ingredients of garam masala namely, peppercorns, cloves, green cardamom and cinnamon on a dry pan for 30 seconds.  Let it cool and

Sindhi Biryani

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Ingredients Chicken 1 kg Rice 1 kg Yogurt 1 pao Green chillies 10 Onion 1 pao Potatoes 1/2 kg Mint leaves 1/2 bunch Coriander leaves 1/2 bunch Onions (fried brown) 2 Ginger garlic paste 1 tbsp Purnello/Aaloobukhara 100 gms Brown cardamom 4 Green cardamom 3 Whole black pepper 1 tbsp Black cumin seed 1 tsp Bay leaves 2 Nutmeg + mace 1/2 tsp Cinammon stick 4 Cloves 1 tsp Black cumin seed 1 tsp Turmeric 1 tsp Red chilli 3 tsp Coriander powder 2 tsp Whole spices powder 1 tbsp Salt to taste Oil 1 cup Food colour Biryani essence        Preparation Method              Wash chicken and soak rice for half an hour. Heat oil put sliced onion fry it add potatoes and fry more. Put chicken, turmeric, red chilli powder, coriander po

Arabic Majboos

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Ingredients: 3 cups basmathi rice (soaked for at least 3 hrs); 1 kg whole chicken; 2 medium sized onions-sliced; 1 big tomato; 1 tbsp black pepper seeds; 1tsp black pepper powder; 4 cardamom pods-crushed; 6-8 cloves; 2-3 cinnamon sticks; 1/2 tsp powdered bay leaves; 1 dried black lemon; 4-1/2 cups water; salt to taste Prepration Wash the chicken properly and cut them into halves or quarter pieces.  Heat water in a vessel and when it starts to boil add sliced onions, black pepper seeds and all the spices into it.  Add tomato making a small hole in it.   Add salt to taste.  Finally add the chicken to it.  Cover and allow it to cook for 30 mins in medium flame until the chicken is tender and well cooked.  Now, take the chicken, lemon and tomato out from the spicy broth and keep aside.  Add the soaked and drained basmathi rice to the boiling broth and cook in low flame. After well done the rice, add cooked chicken it and serve hot.  

Bombay Biryani

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This Biryani recipe derived from Bombay (Mumbai) and easy to make also. Ingredients     Chicken - 1 kg     Basmati rice soaked in water for 1/2 hr      - 3 mugs     Onions sliced and fried to golden brown   - 6 to 8 big     Whole garam masala  -1 tbs     Mints leave                 - 5 nos     Tomatoes chopped     - 2     Green chillies              - 2 to 3     Oil for masala             - 2 to 3 cooking spoons     Salt to taste                -     Potatoes cut in cubes fried -1 Ingredients for marination     Mint leaves - half bunch     Corriender leaves - 1/2 bunch     Green chillies  - 6 to 8     Garlic - 8 cloves     Ginger -1inch     Nutmeg  - less then 1/2     All the above masala to be grind into paste     Youghurt - 1 1/2 cup     Lemon juice  - 1no     Red chilli powder - 1 tbs     Cumin powder     -1 tsp     Corriender powder - 1tsp     Turmeric powder  - 1/2 tsp     Salt to taste   Ingredients for Dum     Mints leave chopped - 2 tb

biryani-various types

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Pakistani Biryani thalassery chicken dum biryani Malabar Biryani Ambur Biryani Lucknowi Biryani Mughlai Biryani Hyderabadi Biryani Tellicherry Biryani For Top biryani recipes from various places..... biryanilover.blogspot.com For SMATV & IPTV system reference and installation instructions please go this site..... onrip.com smatv-iptv.blogspot.com For Libido related issues and information's browse here........ libidohealth.blogspot.com

Pakistani Biryani

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Ingredients   of Pakistani Biryani 500 grams of Basmati Rice (washed & drained) 1 kilogram of Mutton (cut into 2" pieces) 1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste) 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions) 4 sticks of Cinnamon (Dal Cheeni) 2 Big Black Cardamoms (Bari Kaali Ilaichi) 6 small Cardamoms (Choti Ilaichi) 6 Cloves (Long) 2 Bay Leaves (Tezz Patta) 1 tsp. Whole Black Peppers (Kaali Mirch) 1 tsp. Cumin Seeds (Sufaid Zeera) 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) 1 tsp. of Turmeric Powder (Pisi Haldi) 1 tsp. Ginger Paste (Pisi Adrak) 1 tsp. Garlic Paste (Pisa Lehsan) 1 ½ cups Plain Yogurt (beaten) 2 pinches of Saffron (Zaffron) (dissolved in warm water) Ingredients for Ric

Thalassery biryani

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THALASSERY BIRYANI For Masala Chicken pieces – 1 Kg Onions- 6 sliced Green Chilies – 15 depending on spice level Ginger – 1 big piece Garlic- 2 Tbsp crushed Tomato – 2 big chopped Curd -1/2 cup beaten Coriander leaves- 1/2 cup chopped Garam Masala Powder –  1 Tbsp Lemon juice – juice of 1 lemon Ghee + Oil mixed – 1/3 cup For Ghee Rice Basmati Rice –  4 cups Water – 7 cups Lemon juice – from 1 lemon Cinnamon – 1 inch Cardamom – 4 Cloves  - 4 Ghee -1/4 cup Oil – 1/4 cup Salt Other Ingredients Cashew nuts - 1/2 cup Raisins – 1/2 cup Onion – 2 very thinly sliced Rose essence – 1 tsp mixed in 1 Tbsp water Yellow/Orange color – 1/2 tsp mixed in 1 Tbsp milk (optional) Garam masala powder – 1 Tbsp Coriander leaves – handful chopped Wheat flour / All purpose flour – 2 cups Water – required Method To make the chicken masala Clean the chicken pieces well. Keep aside. Take a large pan, large enough to contain the chicken a

Malabar Biryani

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INGREDIENTS Bista (fried onions) Ghee 4 Tablespoons Oil 4 Tablespoons Onion sliced 5 Chicken Masala Chicken 500 Grams Tomato 2 Ginger 2 Tablespoons Garlic 2 Tablespoons Greenchillies 2 Tablespoons Mint Leaf 1 Bunch Salt — To Taste Water 1⁄4 Cup Bista (3/4 of fried onion) — Lime Juice 2 Tablespoons Corainder leaves 1⁄2 Bunch Biriyani masala 2 Teaspoons Salt — To Taste Oil 2 Tablespoons Rice Jeerakashala/Basmathi Rice 2 Cups Ghee 2 Tablespoons Cardamom 2 Cinnamon 1 Clove 5 Salt — To Taste Water 4 Cups Dum Seal Maida 100 Grams Water — Garnish Cashew 100 Grams Raisin 100 Grams Bista(rest of the fried onion) — Coriander leaves 4 Tablespoons Garam masala 1 Teaspoon Ghee 2 Teaspoons Saffron milk 4 Tablespoons Biriyani masala powder Cardamom 2 Clove 5 Cinnamon 1 Nutmeg — Pinch Mace 1⁄4 Teaspoon Sauf 1 Teaspoon Jeera 1 Teaspoon Pepper 1 Teaspoon Shahi jeera 1⁄2 Teaspoon PREP

Ambur Biryani

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Ingredients:  2 cups - basmati rice   1/2 kg - chicken   6 tbsp - oil   2 - cinnamon   3 - cardamom   5 - cloves   3 - onions   1 tbsp - ginger paste   1 cup - mint leaves   Coriander leaves, a handful   2&1/2 tsp - red chilly powder   1 tbsp - garlic paste   1/2 tsp - biryani masala powder   2 - tomatoes   1 tbsp - lemon juice   1 small cup - yoghurt   Salt to taste   Prepration Wash and soak biryani rice for 15 mins and d rain water and reserve. Clean chicken pieces and drain water from it. Take 2 pans and heat them simultaneously,  In one pan, add water and allow to boil without covering with lid. In the other pan, add oil and heat. Add cinnamon, cardamom, cloves, wait to splutter. Add chopped onion and roast it to golden in medium flame. Add garlic paste and add chopped mint and coriander leaves. Add ginger paste and toss continuously. Add red chilly pwd, chopped tomato pieces, fresh lemon juice, yoghurd one by one with stirring. Toss it in

Lucknowi Biryani

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Ingredients  1/2 kg mutton with bone 1 cup basmati rice 1 tbsp + 2 tbsp oil 1 medium onion, ground 2 tbsp thick cream 1/2 tsp saffron soaked in 1 tsp kewra, water FOR THE MARINADE 1 cup curd, whisked 2 tsp garlic paste 2 tsp ginger paste 1 1/2 tbsp powdered almonds 1/2 tsp red chili powder 1/2 tsp powdered green cardamom 1/2 tsp powdered cinnamon 1/2 tsp powdered cloves 1/2 tsp powdered mace (javitri) 1/2 tsp powdered nutmeg 1/2 tsp salt Method  Wash meat, pat dry and cut into pieces. Combine ingredients for marinade, mix in meat and marinade for 30 minutes. Wash rice and soak in water for an hour. Heat 1 tbsp oil in pressure cooker, add onion and fry till golden. Stir in meat with its marinade and 3 cups water, and cook under pressure for 15 minutes. Allow cooker to cool before opening it. There should be 2 cups of gravy left. Strain meat and reserve meat and gravy. Heat 2 tbsp oil in a deep pan. Drain rice, add to pan and fry over low heat for

Mughlai Biryani

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Ingredients 1 1/2 pound(s) lamb, cut in cubes 1 1/2 inch of ginger 3 cloves of garlic 1/4 cup(s) blanched almonds 2 tablespoon(s) chopped fresh coriander leaves, or 1-tablespoon parsley and 1 tablespoon chives 1/2 teaspoon(s) cayenne pepper 6 teaspoon(s) clarified butter 2 medium-sized onions, thinly sliced 2 teaspoon(s) salt 1 teaspoon(s) lime juice 1 cup(s) water 1 cup(s) yogurt 1 bay leaf, crumbled 3 cup(s) half-cooked rice 1/4 teaspoon(s) ground cardamom 4 tablespoon(s) milk 1/4 teaspoon(s) ground cloves 1/4 teaspoon(s) saffron 1/4 teaspoon(s) cinnamon 1/4 teaspoon(s) turmeric 1 teaspoon(s) rose water 1 tablespoon(s) chopped mint leaves Preparation Grind together the ginger, garlic, almond and cayenne pepper in an electric blender.   Heat 3 tablespoons of the butter and brown the onions. Remove onions and set aside. Heat remaining 3 tablespoons of butter and fry the ground ginger-nut paste for 2 or 3 minutes. Add the lamb, sprinkle with 1-te

Hyderabadi Chicken Dum Biryani Recipe

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Hyderabadi Biryani               When we talk about Biryani the first thing come to everybody’s mind is Hyderabadi Biryani even though there are lot other type of biryanis available.          Hyderabadi Biryani is originated from the royal palace kitchens of the Nizam, king of Hyderabad, state of historic India. It is an intelligent blend of Mughlai and Iranian cuisine. No doubt Hyderabadi Biryani is a jewel of Indian cuisine. Ingredients of Hyderabadi Biryani For Marinating Mutton: Mutton -1 kg  Yogurt -1 cup Turmeric - 1 tsp Green chillies slit (small) - 2 Ginger garlic paste - 3 tsp Garam masala powder - 1 tsp Lemon squeezed juice -  Half Red chilli powder -1 tsp Salt  - 2 tsp For the Biryani: Basmati rice or long grain rice -4 cups Kesari food color - 1/4 tsp Crisp golden fried - 2 onions Saffron dissolved in 1/2 cup milk -10 threads Ginger garlic paste - 3 Tbsp Lemon juice  - 3 Tbsp Green chillies -  4 slit Black cumin -1 tsp Bay leaves  -