Sindhi Biryani

Ingredients

for making masala

chicken - 1/2 kg

onion - 5

ginger garlic paste - 1 1/2 tbl.sp

bay leaf - 1

tomato - 3 medium size

red plum - 2 big or dry plum

yoghurt - 4 to 5 tbl.sp

turmeric powder - 1/2 tsp

corriander powder - 1 tbl.sp

roasted cumin powder - 1 tsp

garam masala - 1 tsp

red chilli powder and salt as per taste

few corriander and mint leaves

green chillies - 2 to 3

few slices of lemon

saffron soaked in milk

ghee or butter for topping



for making rice

rice - 1/2 kg

bay leaf - 1

whole pepper corn - 15 to 20

cinnamon - 1 inch piece

cloves - 3 to 4

cardamom - 3 to 4

black cardamom - 1

cumin seed - 1 tsp

enough water for cooking

salt - 2 tbl.sp

oil - 1 tsp so that rice do not stick to each other

oil - 1 tsp



potato - 4 to 5 cut into small pieces


Method
Clean and wash chicken and cut into medium size pieces.
Wash and soak rice in water for half an hour.
Thinly slice onions. Cut into cubes potatoes.
Boil potatoes by adding water and then deep fry in oil.
Deep fry onions till golden brown in color. Keep aside.
Coarsely make a puree of tomato and plum

Take chicken in a bowl and add  to it ginger garlic paste, yoghurt, all the powdered masala, mint and corriander leaves, tomato and plum puree, salt, turmeric powder, bay leaf, fried onions ( keep little onions aside for garnishing). Mix it all well and let it marinate for half to one hour.

For making rice boil enough water by adding salt and all the ingredients given. Let it cook till 3/4 done. Drain the water and keep aside.

Heat about 3 to 4 tbl.sp of oil in a pan and add the marinated chicken masala.
Cook till the chicken is half done. Slow the flame and add rice. Spread it evenly.
Garnish it with mint and corriander leaves, fried potatoes, mint and corriander leaves, fried onions, saffron soaked in milk, lemon slices, green chilli and ghee/butter.
Cover it and let it cook till the steam is released and rice is cooked.

Serve hot with salad.

Fish Biryani

Ingredients

King fish – 1 kg or any other fish

Rice – ½  kg

 For marination

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Juice of half lemon

Red chilli powder and salt as per taste

For the masala

6 to 7 medium sized onions fried

Ginger garlic paste – 2 tsp

Biryani masala – 1 tbl.sp

Turmeric powder – ½ tsp

Green chilli – 3

Tomato puree – 2 tbl.sp or 2 to 3 tomatoes

Yoghurt – 1 cup

Roasted cumin powder – 1 tsp

Coriander powder -  1 tsp

Garam masala – ½ tsp

Red chilli powder – 1 tsp

Salt as per taste

Few coriander leaves

For making rice

2 to 3 cloves

1 small piece of cinnamon

Cumin seed – 1 tsp

Salt as per taste

food color

ghee/butter

Method

First marinate the fish with ingredients given.

Leave it aside for half an hour.

Fry the fish and keep aside.

Soak rice in water for half an hour and the cook it along with the ingredients given till 80% done.

Fry the onions till golden brown in color and then make a masala  except ginger garlic paste with all the ingredients given. Leave little onions for  garnishing.

In the same oil first add ginger garlic paste  and fry till the raw smell goes and then add all the masala and cook for few minutes till oil separates from the masala. 

Add cooked rice to it . Level it properly. Place fried fish on top along with corriander leaves, food color, fried onions and a spoon of ghee/ butter. Cover it and let it simmer on a low flame till rice is fully cooked.  Serve hot.

Mutton Biryani

Ingredients

Mutton – ½ kg

Basmati rice – 1 kg

Bay leaf - 2

Onions – 6 to 7

Yoghurt – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Green chilli - 3

Tomato paste – 2 tbl.sp or 3 tomatoes

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Roasted cumin powder – 1 tsp

Garam masala –1/2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Coriander and mint leaves

Saffron soaked in milk  or food color

Roast and Make a powder of

Black cardamom – 1

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3 to 4

Mace – 1

Star aniseed – ½

Whole pepper – 2 tsp

For making  rice

Bay leaf – 1

Cumin seed – 1 tsp

Black cardamom – 1

Cinnamon – 1

Cloves – 4

Salt as per taste

One spoon oil




Method
Soak rice in water for half an hour.
Fry onions till golden brown in color and keep aside.
First marinate mutton by adding green chilli paste, red chilli powder, coriander powder, roasted cumin powder, garam masala, yoghurt, turmeric powder, salt,corriander and mint leaves, roasted and powdered whole garam masala and fried onions. Keep little onion aside for garnishing.
Leave it for 3 to 4 hours or overnight.

Heat oil in a pan add ginger garlic paste and saute till raw smell goes. Then add tomato paste or tomatoes chopped and cooked till mashed up.
Add this marinated mutton . Mix well and let it cook till it becomes little soft. Keep on stirring in between and add little water if needed.

Keep enough water in a pan for cooking rice by adding all the ingredients given.
When it starts boiling add rice and cook till 75% done.

Remove and drain the water and keep rice aside.

When mutton is cooked, add this  rice on top of it and set it properly. Garnish with fried onions, garam masala, corriander and mint leaves, saffron soaked in water and ghee or butter. Cover it and cook on a low flame till rice is cooked well.

Serve hot with raita.

Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Mutton Biryani With Green Peas

Lamb mutton – 500 gm

Onion – 125 gm

Rice – 500 gm

Bay leaf - 2

Green peas – 250 gm

Potato – 250 gm

Ginger garlic paste – 1 tbl.sp

Garam masala – 2 tsp

Yoghurt – 125 gm

Saffron soaked in milk

Kewra essence – 4 tsp

Red chilli powder and salt as per taste

Ghee/butter – 300 gms

Method

Chop onions into thin long slices.

Boil potato and green peas.

Cook rice in water and salt till half done.

Heat oil in a pan, and fry onions till golden brown in color and then remove it.

In the same ghee/butter, add bay leaf and then  mutton pieces and stir fry for 2 to 3 mintues and then add ginger garlic paste and sauté for a minute.

Make a paste of onion and then add to it along with red chilli, yoghurt, salt and garam masala.

Add enough water so that the mutton pieces are cooked.

When the mutton pieces are cooked and the gravy has become little thick, add green peas and potato.. Add half cooked rice on top of it, sprinkle kewra essence and saffron soaked in milk. Sprinkle little garam masala on top.

Leave it to simmer on a low flame till rice is cooked. Serve hot with raita.

Hyderabadi Kachche Gosht Ki Chicken Biryani

Ingredients

For marination of  chicken

Chicken – 1 kg

Curd – 1 cups

Ginger garlic paste – 3 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – ½ tsp

Garam masala – 1 tsp

Mint and coriander leaves

Red chilli powder and salt as per taste

For rice

Bay leaf – 2

Shahi jeera – 1 tsp

Cloves – 5

Cardamom – 2

Black cardamom – 3

Cinnamon stick – 1 inch piece

Pepper corn – 12

Salt as per taste

Onions – 5 fried till golden brown in color.

Saffron soaked in milk

Mint and coriander leaves to garnish

Raisins  and nuts to garnish

Method

Clean and wash the chicken pieces.

Soak rice in water for half an hour.

First marinate the chicken and leave it aside for 3 to 4 hours at room temperature.

For rice

Take enough water in a pan, add all the whole masala, one teaspoon of oil (so that rice don’t stick to each other) and salt and leave it to boil,

When it starts boiling, add rice and cook till half done. Drain the water and keep aside.

In a big pan, spread half of these marinated chicken and then spread a layer of rice, add fried onions and saffron soaked in milk along with mint and coriander leaves, then again spread a layer of marinated mutton and then layer of rice, then top it with fried onions and saffron soaked in milk, few mint and coriander leaves  and raisins and cashewnuts and cover and seal the lid with a dough. Cook on a high flame for 5 minutes and then switch to low flame and leave it to cook slowly on a low flame for another 45 minutes. Keep a tawa under the pan.

When done, serve hot with raita.

Chicken Biryani

Ingredients

Chicken – 1 kg

Rice – 750 gm

Onion – 250 gm

Yoghurt – 250 gm

Garlic  garlic paste – 1 tbl.sp
Bay leaf - 1

Cloves – 8

Cinnamon – 1 inch piece

Egg – 4

Sliced almonds – 2 tbl.sp

Raisins – 1 tbl.sp

Kewra essence – 2 tbl.sp

Saffron soaked in milk

Ghee – 250 gm

Salt and red chilli powder and green chilli as per taste

Mint and corriander leaves

Make a powder of

Pepper corns – 8

Coriander powder – 1 tbl.sp

Black cardamom - 2

Shahi jeera – 1 tsp’

Cumin seed – 1 tsp
star aniseed - 1
mace - 1
poppy seed - 1 tsp
bay leaf - 1
green cardamom - 2

Method

Cut chicken into medium size pieces. Finely slice onions. Fry onions till brown in colour, remove on a tissue paper. When it becomes crispy, take half of the onions and blend it finely.

Soak rice in water for half an hour.
Roast the whole garam masala and then blend it to a fine powder.

Boil egg.

In the same oil, add bay leaf, cloves and cinnamon and then add chicken pieces and cook on a low flame for few minutes. Then add salt and yoghurt and mix well and cook for 2 minutes. Then add ginger garlic paste and powdered garam masala and stir fry till the oil separates from the masala.

Then add  half of the onions and red chilli powder and green chilli  and sprinkle little water.

Boil rice in water, when it is half cooked, remove from fire. Strain the water.

In a pan, first spread a layer of rice, then spread chicken masala on top, then again spread rice on it and then chicken masala  and then again rice.

Cut round slice of eggs, fry raisins and almond slices in ghee.

Spread this round slices of eggs, remaining fried onions, mint and corriander leaves, raisins, almond, sprinkle saffron water and kewra essence and cook on a slow flame till the rice is cooked well.

Dum Vegetable Biryani

Nawabi Chicken Biryani

Sindhi Biryani

Chicken Biryani-2

Chicken Biryani Recipe

Easy Way Of Making Biryani

Sindhi Biryani

Fish Biryani

Ingredients
Rice – 2 cups
Fish slice – ½ kg
Onion – 2 medium sized
Chopped tomatoes – 2 large
Ginger garlic paste – ½ tbl.sp
Green chilli – 3
Bay leaves – 2
Cinnamon – 1 inch piece
Cloves – 4
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Lemon juice – 1 tsp
Curry powder – 1 tsp
Salt as per taste
Chopped almonds and cashewnuts – ¼ cup
Ghee

Method

Wash basmati rice and soak in water for one hour. Clean and wash the fish and apply lemon juice and turmeric to remove any unwanted smell from the fish. After ten minutes, wash it again and apply paste of ginger garlic, chilli powder,salt, turmeric, lemon juice and leave it for half an hour.

Boil basmati rice in water and salt with half teaspoon of oil in it, so that grains do not stick to each other. When rice is half cooked, drain the water and keep aside.

In another vessel, heat oil and fry almond and cashew slices till golden brown. Remove and keep aside. Then in the same oil, add bay leaves, cinnamon, cloves and saute for two minutes. Then add onions and saute till they are transparent. Then add to it slit green chillies, chopped tomatoes, ginger garlic paste and fry for a minutes. Then add corriander and mint leaves, curry powder, chilli powder, turmeric and salt and mix well. Add the marinated fish and cook on a medium flame for ten minutes. Remove this fish slices and keep aside.

To the masala, add half cooked basmati rice and on the top spread sliced fish pieces and garnish with cashew and almond slice, corriander and mint leaves and lemon juice. Cover it tightly and cook on a low flame for few minutes. Serve hot with raita.

Raw Mutton Biryani (Kacche ghost ki biryani)

Ingredients

Mutton  pieces – 1 kg
Basmati rice – 600gm
Onions - 5
Ginger paste – 1 tb sp
Garlic paste – 1 tb sp
Coriander leaves – 1 cup
Mint leaves – 1 cup
Green chillies - 4
Cardamoms (green) - 6
Cloves - 7
Cinnamon – 2 inches
Peppercorns – 5gm

Red chilli powder as per taste
Mace – 3gm
Yogurt – 1 cup
Lemon  – 2
Milk – ½ cup
Saffron – 2gm

Rose water – 1 tsp

Dried rose petals – 10 to 15

Kewra essence – 2 gm
Oil – 100ml
Ghee – 30ml
Salt – to taste

Long strips of ginger – 10 to 12

Raw papaya paste – 1 tbl.sp

Method:

Wash mutton pieces and apply the paste of raw papaya and keep in the refrigerator for at least 8 to 10 hours. Raw papaya acts as a tenderizer and helps to cook mutton faster.
Wash and soak the rice for 30-40 minutes. And boil it, till it is half cooked.  Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.

Grind  green chillies to a fine paste.
Soak the saffron in bowl of warm milk. Grind green cardamoms, mace, cloves, cinnamon and peppercorn to a fine powder.

Remove mutton pieces from the fridge, add to it beaten curd, red chilli powder, green chilli paste, salt, ginger garlic paste, mint and coriander leaves, lemon juice, powdered spices and half of the fried onions. Crush the onions before adding to the mutton pieces. Mix well. Then add half rose petals to it and leave it for marinating for 2 hours.

Remove from fridge, take a pan, put these mutton pieces along with masala, on top of it add half cooked rice. On top of the rice put long stripes of ginger, fried onions, 5 cloves, 2 cardamom, 5 to 6 black pepper corns, 1 inch cinnamon, mint and coriander leaves, rose water, kewra essence, soaked saffron along with milk and rose petals.

On a low flame, keep a flat pan, on top of it, keep the biryani pan sealed tightly around with wheat flour and leave it for cooking for at least 45 minutes. Serve hot with raita.