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.

Chicken Tikka Biryani

Ingredients
Rice - 1 kg
chicken pieces - 1 kg

for marination
roasted cumin powder - 1 tsp
corriander powder - 1 tsp
ginger garlic paste - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
tandoori masala -  2 tsp
red chilli powder and salt as per taste

for the masala
ginger garlic paste - 1 tbl.sp
tomato - 4 to 5
corriander powder - 1 tbl.sp
roasted cumin powder - 1 tsp
yoghurt - 3 tbl.sp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
star aniseed - 1/2
mace - 1/2
onion fried - 5 to 6
green chillies - 3
few corriander leaves
biryani masala - 1 tbl.sp
salt as per taste


for making rice
small piece of cinnamon - 1
cloves - 3 to 4
cumin seed - 1 tsp
salt as per taste


Method
Wash and soak rice in water for an hour.
Slice onions and deep fry in oil till golden brown in color.
Marinate chicken with the ingredients given.
Keep aside for an hour and then deep fry in oil and keep aside.

In the leftover marination masaala add all the ingredients given  along with fried chicken except tomato and ginger garlic paste.

Make rice with the ingredeints given and cook till it is 75% done and then drain the water and keep aside.

Heat oil in a pan  add  1 tbl.sp of ginger garlic paste and saute for few seconds till the raw smell goes.

Then add chopped tomatoes and cook till it becomes soft. Then add the chicken tikka masala and cover and cook for few minutes.

Add rice to the masla and garnish with food color, fried onions , corriander leaves, garam masala about 1/2 tsp, little ghee or butter. Cover and cook till the rice is properly cooked. 

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.