Kacchi Biryani


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 chillies,sliced                      - 6-7
  • Tomatoes,chopped                      - 4 medium
  • Dry ginger powder (soonth)           - 1 teaspoon
  • Cumin powder                              - 1 teaspoon
  • Fresh mint leaves,chopped             - 1/2 bunch
  • Fresh coriander leaves,chopped     - 1 bunch
  • Saffron (kesar)                              - 4-5 strands
  • Milk                                              - 2 tablespoon

Method


  1. Soak basmati rice in two to three cups of water for half an hour. Drain and keep aside. 
  2. Slice two onions and chop the remaining two. 
  3. Marinate mutton with yogurt, half the ginger-garlic paste, half the turmeric powder, half the red chilli powder, half the coriander powder and salt for at least one and a half hours preferably in the refrigerator. 
  4. Heat ghee in a handi and fry sliced onions till brown. Drain onto an absorbent paper and keep aside. 
  5. To the same ghee add green cardamoms, black cardamoms, cloves, cinnamon, bay leaves, star anise, cumin seeds and let them crackle. 
  6. Add chopped onions and sauté till golden brown. 
  7. Add remaining ginger-garlic paste, green chillies, tomatoes and all the remaining masala powders including soonth and cumin powder. 
  8. Remove mutton pieces from marinade and add.Sauté for two to three minutes and then add marinade mixture, mint leaves and two to three cups of water and cook mutton till half done. 
  9. Add drained rice, half of the chopped coriander leaves and two cups of water. Mix well, cover and simmer on low heat. 
  10. When it is nearly done, add saffron dissolved in two tablespoons of milk and mix gently. Cover and cook till fully done. Stir biryani well before serving. Garnish with remaining chopped coriander leaves and fried onion slices. - Kacchi Biryani ready.

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Tikka Biryani


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

  1. 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.
  2. Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender.
  3. Finally steam with coal.

For making spice (Masala)

  1. Heat oil in a pan and fry onions till they become golden.
  2. Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and cook well.
  3. Now add yogurt and cook again.
  4. Then add coriander leaves, mint leaves and green chillies with chicken and mix well.
  5. Boil rice with 2 teaspoon salt and all spice (not ground).
  6. Make layers in a separate pan; one of rice and one of spice and third layer of chicken pieces then steam for a while.
  7. Take off heat, mix properly and serve hot with salad at the top.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.
  8. Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender.
  9. Finally steam with coal.

For making Masala

  1. Heat oil in a pan and fry onions till they become golden.
  2. Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and cook well.
  3. Now add yogurt and cook again.
  4. Then add coriander leaves, mint leaves and green chillies with chicken and mix well.
  5. Boil rice with 2 teaspoon salt and all spice (not ground).
  6. Make layers in a separate pan; one of rice and one of spice and third layer of chicken pieces then steam for a while.
  7. Take off heat, mix properly and serve hot with salad at the top.



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Kolkata Biryani-Culcutta Biryani

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

  1. Marinate the chicken pieces with curd, red chilli power, turmeric and salt. 
  2. Soak saffron and kewra in half a cup of milk each. 
  3. Half cook the rice with bay leaves and black cardamom. You need to cook it for about 10 minutes on low flame. 
  4. Drain away the water and keep the rice aside for the time being. 
  5. Roast the ingredients of garam masala namely, peppercorns, cloves, green cardamom and cinnamon on a dry pan for 30 seconds. 
  6. Let it cool and then grind it into a fine powder. 
  7. Heat oil in deep bottomed pan. Saute 2 chopped onions in it. While the onions cook, grind ginger, garlic and green chillies into a thick paste. 
  8. Add the paste to the pan when the onions turn golden. Cook for 2-3 minutes on medium flame. Add a spoonful of the garam masala you have prepared. 
  9.  Now add the marinated chicken to pan and stir well. Cover and cook for 15 minutes on low flame. Add little water if required. 
  10. As the chicken cooks, deep fry the rest of the chopped onions in 1tbsp ghee. Keep them aside once they are crisp. 
  11.  Also fry the potatoes and keep them aside. 
  12.  Now take a big metal pot and grease it with ghee. Make one layer of rice. And top it with a layer of chicken gravy and 2 potatoes. 
  13. On top of this sprinkle some garam masala, fried onions, rose water, kewra and saffron (with milk). 
  14. Now make consecutive layers of meat, potato and rice till your ingredients end. The top layer must be of rice. Heat the rest of the ghee and pour it on the top layer. 
  15. Now seal the mouth of the pot with wheat flour dough to tighten the lid and steam from coming out. Cook this on low heat for 10 to 15 minutes. 
           The Kolkata style biryani will be ready to eat. You can serve this chicken biryani with raita or have it with haleem. 

Kolkata Biryani 
Culcutta Biryani

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Sindhi Biryani

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             

  1. Wash chicken and soak rice for half an hour.
  2. Heat oil put sliced onion fry it add potatoes and fry more.
  3. Put chicken, turmeric, red chilli powder, coriander powder, cumin seed, salt, ginger garlic paste and all whole spices cook and cover lid.
  4. After a while add whipped yogurt and purnello/aalobukhara mix well and cover lid again cook till chicken and potatoes tender well add a few drops of biryani essence.
  5. For layer:Boil water add mint leaves and salt put soaked rice and boil till half done.
  6. Now strain water and spread prepared chicken masala on half rice like a layer.
  7. Sprinkle food colour, mint leaves, green chilies and coriander leaves.
  8. Now spread all rice on this cover lid well and let it steam.
  9. Serve hot with raita and salad.
Sindhi Biryani
Sindhi Biryani
Sindhi Biryani

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Arabic Majboos


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.  


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Bombay Biryani


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 tbs
  •     Corriender leaves chopped - 2 tbs
  •     Fried onions              -  2 to 3 tbs
  •     Garam masala powder  - 1 tsp
  •     Boiled eggs                   -  3 to 4
  •     Butter as required
  •     Saffron colour and saffron dissolved in little water

Preparation Method

  1. Mix the marination ingredients in chicken and leave it for 6 hrs or over night 
  2. Take half of the fried onions and grind it to paste. 
  3. Take enough water in sauce pan for boiling rice. add all the whole garam masala mint leaves and salt.(the rice should be half done meaning parboiled) 
  4. Now heat oil in a sauce pan and add the marinated chicken, tomatoes and green chillies. cover and simmer on low flame or until the chicken is almost half done.
  5. When the water evaporates from the masala add the onion paste and fried potatoes and fry the masala for 5 mins. 
  6. Now take one handi and make the layers of rice and the masala. put little butter in tha handi then put the rice then put the masala. again the rice then sprinkle the fried onions,choppd mint and corriender leaves,garam masala powder and little butter.follow the same step again from the beginning.in the end put the boiled egg (cut into half) and the saffron water and butter. 
  7. Cover the handi first with aluminium foil and then the lid with placing something heavy on the lid. below the handi keep some tawa and then give keep the biryani for dum for 10 to 15 mins on very low flame. 
  8. When the biryani is done do not mix the biryani just dish it out and serve it with raita.

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biryani-various types


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Pakistani Biryani


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 Rice
  • A handful of Mint Leaves (Podina) (chopped)




  • 1 Big Black Cardamom (Kaali Baari Ilaichi)




  • 2 Cinnamon Sticks (Dal Cheeni)




  • 2 Small Cardamoms (Choti Ilaichi)




  • 3 Cloves (Loung)




  • A handful of Kothmir




  • Salt (to taste)




  • 5 tbsp. Clarified Butter (Ghee) or Refined Oil


Prepration


  1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.





  2. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.





  3. Cook the rice till ¾ done and then drain in the colander.





  4. Remove the whole masala. Melt the clarified butter and set aside
Assembly

  1. Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.





  2. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.



  3. Lower heat and cook for another 45 minutes.
  4. Serve hot
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Pakistani Biryani, How to make Pakistani Biryani.

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Malabar Biryani


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

PREPARATION STEPS



  • Wash and clean the chicken pieces. Wash and drain Jeerakashala rice(u can also use basmathi rice , jeerakashala rice is used in malabar Biryani preparation as the rice itself has a special flavour) .



  • Heat oil and ghee in a kadai . Deep fry the onions until golden brown (also known as bista). In the remaining oil fry the cashew nut and raisins.



  • Heat a deep heavy bottom dish. Add the chopped tomatoes and cook .Once the tomatoes start softening add the crushed ginger, garlic and green chilies and stir.



  • When the raw smell fades add the cleaned chicken pieces and mix well. Add salt and chopped mint leaves. Cover and cook.



  • When the chicken is half done, add 3/4 of the fried onions ,the spice powder (Biriyani masala is something you get at every local store if not roast and grind spices given under the biriyani masala ingredients).



  • Add lemon juice and chopped coriander leaves and stir well. Let it simmer until the gravy thickens. Turn off the stove.



  • Keep a pan on the stove and add ghee . Add the drained rice and fry for few minutes . Add salt and and water (ration :1 cup rice =2 cup water ) to the rice.



  • Add the whole spices and lemon juice to the water, bring the flame to a simmer, lid the pan and cook till all the water is absorbed and the rice is cooked. This will take about 5 mintues then turn of the stove and let it rest for 10 mints .



  • Add few saffron strands to 3 tablespoons of warm milk.



  • Dum procedure :- Spread 1/2 of the rice evenly over the chicken curry .Sprinkle some garam masala , fried onions,coriander leaves, cashews and raisins over it and also some the saffron milk. Spread the remaining rice and sprinkle the left over toppings.



  • Make a dough out of maida (like what u do for chappathi). Close the vessel and seal the edges of the lid with this dough ,with no air passage.



  • Leave it on the gas stove on low flame .Traditionally u put coal on top of then biriyani vessel as heat has to come from both sides. I didn't have that option so i boiled some water and kept the hot vessel on top. Do this for almost 20 mints..



  • Open the lid and combine well .Yummy Malabar biriyani is ready to serve . For best taste serve it with coconut chammanthi, pappadam and dates pickle.



Malabar Biryani
Ambur Biryani
Lucknowi Biryani
Hydrabadi Biryani
Mughlai Biryani
Tellicherry Biryani
Thalassery Biryani



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Ambur Biryani


Ingredients: 
  1. 2 cups - basmati rice 
  2. 1/2 kg - chicken 
  3. 6 tbsp - oil 
  4. 2 - cinnamon 
  5. 3 - cardamom 
  6. 5 - cloves 
  7. 3 - onions 
  8. 1 tbsp - ginger paste 
  9. 1 cup - mint leaves 
  10. Coriander leaves, a handful 
  11. 2&1/2 tsp - red chilly powder 
  12. 1 tbsp - garlic paste 
  13. 1/2 tsp - biryani masala powder 
  14. 2 - tomatoes 
  15. 1 tbsp - lemon juice 
  16. 1 small cup - yoghurt 
  17. Salt to taste 


Prepration
Wash and soak biryani rice for 15 mins and drain 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 medium flame till oil separates ( approx for 5 mins )

In this stage, add chicken pieces, saute it in masala.
Add salt and required water.
Allow to cook for 10 mins.
Aadd soaked and strained biryani rice to the first pan with boiling water.
Allow the rice to get half cooked.
Transfer this rice to the biryani masala curry prepared above in the second pan.
Stir and close it with a lid.
Allow to cook in medium flame for 4 to 5 mins.

Remove from flame & cook it in dhum
For cooking in dhum , heat a strong dosa girdle on the flame.
Place the biryani pan on top of the girdle.
Now take a wide bowl, add 4 tumblers of hot water to it.
Place this bowl on top of the lid of biryani pan.
Keep the biryani in `dum` like this for 15 mins.
Once it is done, open the lid and fluff the biryani gently.
Garnish with chopped coriander leaves.
Serve hot with spicy curry and onion raitha.






Ambur Biryani
Lucknowi Biryani
Hydrabadi Biryani
Mughlai Biryani
Tellicherry Biryani
Thalassery Biryani
Malabar Biryani

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Lucknowi Biryani




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 8-9 minutes, stirring constantly.
  • Remove half the rice and place meat over remaining rice. Cover meat with removed rice.
  • Mix cream with reserved gravy and pour over rice.
  • Sprinkle with saffron-flavoured kewra-water and bake in an oven preheated to 150C (300F) for 30 minutes.
  • Serve with curd.
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Lucknowi Biryani, Taste of Lucknowi Biryani, how to make Lucknowi Biryani.

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Mughlai Biryani



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-teaspoon salt, and fry until brown.
  • Put in water, cover and simmer about 1 hour.  
  • In a bowl, combine the bay leaf, cardamom, cloves, cinnamon, turmeric, remaining teaspoon salt, mint leaves, green chili, coriander leaves, limejuice and yogurt. Mix well.
  • When lamb cubes are tender and very little gravy remains, add spiced yogurt. Stir well.  
  • Butter a heavy casserole. Put in layers of lamb, browned onion, and rice. Repeat until all ingredients are used.
  • Dissolve the saffron in 1 tablespoon of milk.
  • Pour the remaining 3-tablespoons milk over the top of the casserole. Then sprinkle on the saffron milk. Cover tightly. Seal edges of the casserole with aluminum foil.
  • Put in a 300 degree oven for 40 minutes.
  • Sprinkle with rose water before serving.
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Mughlai Biryani, Taste of Mughlai Biryani, how to make Mughlai Biryani.

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Hyderabadi Biryani



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  - 2
  • Cloves - 10
  • Cinnamon sticks -10
  • Anise star - 2
  • Cardamoms -10
  • Black peppercorns -1 tsp
  • Red chilly powder -1 Tbsp
  • Turmeric powder -1/4 tsp
  • Kewra or rose water -1/8 tsp
  • Dry fruits - some almonds, cashew nuts, raisins. 
Prepration


  • Marinate mutton for 4-8 hrs. 
  • Soak rice for half an hour.
  • Heat water in a separate vessel along with oil, salt  and whole spices for partial cooking of rice. 
  • When the water starts boiling, add rice & cook for 5 minutes so that it gets cooked to 50%. 
  • Drain the rice in a colander and then transfer it over the mutton in two layers. 
  • After the layering is done, seal the degchi/cooker and put it over direct high heat (highest temperature) for 10 minutes. 
  • Then take a flat dosa tawa and put the degchi over it. Put the tawa now over direct high heat for 5 minutes. 
  • Then reduce heat to lowest & cook slowly for another 45 minutes on tawa. 
  • By this time fragrance of biryani starts wafting in your kitchen. 
  • Turn off the heat, wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita. 
  • Note:  For chicken, everything is same except the marination time is 1-3 hours. Cook for 10 minutes on direct high heat  and then cook on lower heat for 30 minutes on tawa. 
  • During the high heat phase of cooking, the meat releases its moisture, then in low heat phase it absorbs spices, oil, salt & gets cooked.
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Hyderabadi Biryani, Biryani from Hyderabad,Taste of Hyderabadi Biryani, how to make Hyderabadi Biryani.
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Tellicherry Biryani Recipe- Chicken or Motton


Tellicherry Biryani is a rice based dish blended with spices & chicken/mutton or fish. Thalassery biryani is the only biryani recipe in Kerala cuisine with its on method of preparation.All others have a strong influence of north indian /muhgal styles. Most of the foodies rated this is the Best biryani among other styles

Tellicherry Biryani originated from Thalassery in kannur distict, kerala. The main difference between Tellicherry biryani and others is that it uses only Khaima/Jeerakasala rice—a short-grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice and Chicken is not fried before adding to the masala.

Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine of biryani from Samarkand, and later variations of biriyani developed in different parts of India. There are clear distinctions of taste between Tellicherry Biryani and other biryani variants.


Ingredients                

--Khaima/Jeerakasala rice, 750 grams (3 cups)
--Chicken, 1 kg Cut into slightly bigger pieces than usually used for curry
--Onion, 6 (500gms) finely chopped
--Ginger, 2 inch piece grated or cut into small pieces
--Garlic, 1 or 1 1/2 full. (More or less to taste)
--Green chilies, 6 (More or less to taste)
--Lime juice, 3 tbsp
--Shallot, 5 (More or less to taste)
--Coriander leaves(chopped), 3/4 or 1 cup (~1 bunch)
--Pudina (mint) leaves(chopped), 3/4 or 1 cup (~1 bunch)
--Tomato, 5 medium chopped
--Ghee, 3 tbsp
--Dalda (Vanaspati), 1 tsp
--Coconut oil, 1/3 cup
--Edible rose water, 1 tbsp
--Curd/ diluted Yogurt, (As required)
--Table salt (More or less to taste)
--Garam masala powder, 1/2 tbsp
--Caraway/Persian Cumin seeds, 1 tsp
--Mace, 3 or 4 pieces
--Turmeric powder, 1/2 tsp
--Red chili powder, 1 tsp
--Black pepper powder, 1/2 tsp
--Curry leaves (Optional) (~1 bunch- 5/6 leaves) of leaves Crushed
--Cinnamon,(As required-few small pieces)
--Cloves, 3 or 4 pieces
--Cardamom,3 or 4 pieces
--Malabar leaf (Indian bay leaf), 2/3 leaves
--Kaskas (Indian white-poppy seed) 1/4 tsp
--Saffron soaked in milk, 1 tsp
--Artificial food colour (Yellow/Orange), A pinch to sprinkle
--Cashew nuts and Kismis (Sultana raisins), 1/4 cup(~50 gms)
--Star anise (Optional) 3/4 pieces



Preparing The Rice

-Wash and drain the Rice.

-In a Kadai, boil Ghee and small amount of Dalda (Vanaspati). Than add drained rice in it and fry for few minutes. (don't over fry- just few minutes is enough)

-Add water and salt in the kadai. The Rice Water ratio is 1 cup : 1 ¾ cup. In this, cinnamon, cloves, cardamom, Malabar leaf (Indian bay leaf), Indian white poppy seed and Star anise are added. Add fresh lime juice and adequate water and reduce the flame to simmer mode. Close the pan with a lid and continue the cooking till all the water is absorbed. Careful not to overcooked the rice.

Preparing Chicken Masala

-Fry chopped onions in ghee until it turns golden brown (Caramel) colour. The onions need to be put Keep apart this in two sets, one for Chicken and a quarter portions for garnishing later.

-Fry the Cashew nuts and Kismis (raisin) in balance ghee for garnishing.

-In big deep dish add chopped tomatoes and a little water and stir. No oil is used in the chicken masala. When tomatoes soften add crushed or chopped ginger, garlic, chopped green chily, chopped shallot and stir, until the raw smell fades.Subsequently Caraway(Persian cumin), turmeric powder, mace, red chilipowder is added in adequate amount. Chicken is added finally to the masala and mixed with it and cooked by covering with lid. It needs to be stirred intermittently to prevent burning and sticking of masala on the dish. Once it is almost cooked add the fried Onion,Lime juice, Garam masala powder and chopped coriander leaves and pudina (mint leaves) . The cooking in these stages are done in low flames and black pepper powder is added.

-Add Beaten Curd and cook till the chicken and masala blend together.

-Dum is the final stage of preparation. This is done after that by layering masala and rice

-Take a big vessel and make layer of rice, garnish with fried cashew nuts, raisins, fried onion, sprinkle a pinch of artificial color,saffron dipped in milk, Rose water, coriander leaves, Star anise. Over the top garnished rice make a layer of chicken masala. Repeat rice layer and masala layer (as per the quantity of rice & masala). Close the vessel lid tightly seal with maida dough. Hot coal or charcoal is placed on the lid while cooking and keep it in simmer flame 15 minutes and serve hot.