Showing posts with label biryani. Show all posts
Showing posts with label biryani. Show all posts
Saturday, April 5, 2014
Achari Biryani
Achari Biryani
Ingredients
- Rice ½ kg
- Chicken ½ kg
- Salt to taste
- Ginger garlic paste 2 tbsp
- Onion chopped 2
- Yogurt 250 gm
- Chili powder 1 tbsp
- Coriander seeds crushed 1 tbsp
- Cumin seeds 1 tbsp
- Pickled masala 3 tbsp
- Mix whole spices as required
- Tomatoes 3
- Green chilies 4 – 5
- Turmeric 1 tsp
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Kewra 2 tbsp
- Ghee ½ cup
- Plum 100 gm
Method
- Heat ghee in a pan, add 2 chopped onion and sauté till golden brown. Remove a little brown onion and keep aside.In the remaining onion add 2 tbsp ginger garlic paste and ½ kg chicken. Fry well till chicken is golden brown in color. Then add in 3 tbsp mix pickled spices, 3 tbsp yogurt, a little turmeric, 1 tbsp chili powder, 1 tbsp coriander leaves, 1 tbsp cumin seeds, mix whole spices and salt to taste.
- Cover and cook on low flame for 10 – 12 minutes till chicken is tender, cut 4 – 5 green chilies into halves and add to the pan, also add ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 chopped tomatoes and 100 gm plum.In a pan boil water with a little salt. Add in rice and boil for a few minutes.
- Remove a little rice and spread on top of chicken mixture. When the rice a little tender spread on top of chicken.Spreads top with 2 tbsp kewra and brown onion. Simmer on low flame for 8 – 10 minutes.
Tuesday, February 11, 2014
Afghani Biryani
Afghani Biryani
Ingredients
- Rice 300 gm
- Mutton ½ kg
- Onion 1
- Green cardamom 5 – 6
- Green chilies 3 – 4
- Eggs 4
- Cloves ½ tsp
- Whole red chilies 5
- Cashew nuts 25 gm
- Cinnamon 2 sticks
- Ginger garlic paste 1 tbsp
- Ghee ¼ cup
- Saffron 1 small pack
- All spice powder 2 tsp
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Salt to taste
- Kewra 2 tbsp
- Yellow color as required
Method
- Grind together 5 whole red chilies, 25 gm walnut and a little water.Marinate ½ kg mutton with a little salt and a little ginger garlic paste. Heat ¼ cup ghee in a wok, add 1 chopped onion and fry till golden brown. Remove a little brown onion and keep aside.Now add cashew nut paste in pan, also add meat and 1 tsp all spice. Fry well till its color is changed.Then add 1 – 1 ½ cup water, 3 – 4 green cardamoms, ½ tsp cloves and 2 cinnamon sticks. Cover and cook on low flame.
- Separately boil 300 gm rice with salt, water and 3 – 4 green chilies till half done.Drain out extra water and keep the boiled rice aside.When the meat is done, spread top with coriander leaves, mint leaves and boiled egg slices.Now spread boiled rice on top. Sprinkle with yellow color, 2 tbsp kewra and saffron.Simmer for 10 – 12 minutes, dish it out and serve hot.
Thursday, December 26, 2013
Stew biryani
Stew biryani
Ingredients
- Mutton ½ kg boiled
- Onion 2 large sliced
- Oil ¾ cup
- Ginger 2 tbsp julienne
- Garlic 8 cloves finely sliced
- Cloves 6
- Black pepper 6
- Black cardamom 2
- Cinnamon stick 2
- Salt 1 tsp heaped
- Yogurt 1 cup
- Green chilies 6 whole
- Button red chilies 8 broken
- White cumin 1 tsp whole
Ingredients for rice
- Rice ½ kg boiled
- Salt 2 tsp
- Bay leaf 2
- Black cumin ½ tsp
- Mixed whole spices 1 tsp
- Button red chilies 8
- Yellow color ¼ tsp
- Kewra water 1 tsp
- Brown onion fried 2 tbsp
Method
- Heat oil add sliced onion fry till light golden add chopped ginger garlic, cumin seeds, whole spices mix, salt, chopped red chilies and boiled mutton, fry well add yogurt, cover and cook till mutton tender, leave it on dum.
To assemble
- Put half boiled rice in a pan top with mutton mixture, top with remaining rice, yellow color and Kewra mixture, fried onion, leave it on dum for 15 minutes add ¼ cup oil on top.
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