AUTHENTIC SOUTH INDIAN BIRYANI
The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.
Provided by su
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
- Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
- Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.
Nutrition Facts : Calories 859.9 calories, Carbohydrate 135.4 g, Cholesterol 75.3 mg, Fat 14.1 g, Fiber 5.4 g, Protein 44.9 g, SaturatedFat 3.8 g, Sodium 184.5 mg, Sugar 14.2 g
VEGETABLE BIRYANI
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 main course servings
Number Of Ingredients 28
Steps:
- Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
- Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
- Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.
BIRIYANI
One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish.
Provided by NICOL ZAHRA
Categories Indian Recipes
Time 1h
Yield 12
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
- Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
- Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
- In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 11 g, Fiber 1.9 g, Protein 16.2 g, SaturatedFat 2.6 g, Sodium 43.4 mg, Sugar 1.6 g
CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
Provided by Nazia
Categories World Cuisine Recipes Asian Indian
Yield 7
Number Of Ingredients 26
Steps:
- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
- Wash rice well and drain in colander for at least 30 minutes.
- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
- In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g
THE BEST BIRYANI
When I make this recipe, I take out so many spices but it is well worth it. My family and friends can't get enough.
Provided by Rabia
Categories One Dish Meal
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 25
Steps:
- Soak rice for half an hour.
- Cook in rice cooker with 15 cups of water. Cook rice until almost done.
- Fry onions in oil until golden brown.
- Add ginger and garlic.
- Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
- Add yogurt.
- Add tomatoes and cook until dry.
- Add meat.
- Add green chiles.
- Cook until meat is done and add water if needed.
- Add cilantro.
- Mix saffron with hot water.
- Layer rice and meat mixture and sprinkle with saffron mixture.
- Put in oven at 350°F for 20 minutes.
Nutrition Facts : Calories 494.2, Fat 8.4, SaturatedFat 1.7, Cholesterol 65, Sodium 579.5, Carbohydrate 72.8, Fiber 5, Sugar 5.1, Protein 31.1
CHICKEN BIRYANI
A great one-pot rice dish that still tastes great a few days later - perfect for leftovers
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium
CHICKEN BIRYANI
Popular throughout India, Pakistan, and the Middle East, this chicken dinner varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. Our take calls for toasting and grinding herbs such as cloves, peppercorns, cardamom, cumin, and coriander for depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h15m
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Place rice in a medium bowl. Cover with cold water and rub rice to release starch. Drain. Repeat until liquid is almost clear. Cover with water and let stand 30 minutes. Drain. Bring 3 quarts water to a boil. Add 1 tablespoon salt and rice. Return to a boil. Cook 4 minutes. Drain.
- In a small skillet over medium-high heat, toast the cloves, peppercorns, cardamom, cumin, and coriander until fragrant, about 2 minutes. Let cool briefly, then grind in a spice grinder. Stir in mace. Soak saffron in milk.
- Meanwhile, heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Working in two batches, season chicken with salt and cook until brown on one side, 5 minutes. Remove from pan. Reduce heat to medium. Add 2 tablespoons oil and the onions. Season with salt. Cook until soft and golden, about 10 minutes. Remove from heat. Reserve 1 cup onions and coarsely chop the rest.
- Return chopped onions to pan with 2 tablespoons oil over medium-high heat. Add the ginger, garlic, chiles, the ground toasted spices, tomato paste, and 1 teaspoon salt. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add yogurt, turmeric, cinnamon stick, bay leaves, and 1/2 cup water. Bring to a boil. Add chicken, return to a boil, then reduce to low and simmer, covered, until chicken is just cooked through, 10 to 15 minutes.
- Heat 1 inch oil in a small saucepan over medium-high until a piece of onion dropped in oil sizzles. Working in small batches, fry reserved onions until crisp and golden, 1 to 2 minutes. Drain on paper towels.
- When chicken has simmered for 15 minutes, remove from sauce. Bring sauce to a boil and cook, uncovered, to reduce slightly, about 3 minutes. Add juices from resting chicken. Remove half of the sauce. Return half of the chicken to pan and add half of the rice. Sprinkle with one-third of the crisped onions, half of the saffron milk, the reserved sauce, and remaining chicken. Top with remaining rice and another one-third of onions. Drizzle with remaining saffron milk.
- Bake, covered, for 30 minutes. Remove from oven. Remove lid and wrap in a clean kitchen towel. Return lid to pan and let stand 10 minutes. Serve with remaining onions.
BIRYANI SPICE BLEND
Use this fragrant mix of spices to make Martha's Beef Biryani.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1/4 cup
Number Of Ingredients 8
Steps:
- In a small bowl, stir to combine spices. Store in an airtight container.
VEGETABLE BERIANI
This dish is a complete meal in itself or you could serve with a curry meal. The recipe instructions are for a rice cooker but it can be easily adapted to cooking on a stove top. Use a heavy based pot with a tight fitting lid and a heat diffuser.
Provided by Coasty
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Wash and drain rice, put aside.
- In a food processor mince onion, peeled garlic and peeled ginger, put aside.
- In a wok heat ghee and sauté cinnamon, 5 cardamom, star anise and lemon grass for 1 minute.
- Add onion ginger, garlic mix to wok and continue sauté for about 5 minutes.
- Add carrots, beans, and tomatoes and cook down for 10 minutes.
- Add rice, corn, peas, coriander, turmeric and salt, mix well.
- Transfer to the rice cooker. Add water and screw pine leaves and cook in WHITE RICE mode.
- Heat ghee and fry cashews until golden, then fry raisins. Drain both.
- When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig.
- Note: 200g diced chicken thigh or breast can be added with the rice to make Chicken Beriani.
Nutrition Facts : Calories 678, Fat 20, SaturatedFat 10.1, Cholesterol 37.5, Sodium 340.3, Carbohydrate 112.1, Fiber 9.6, Sugar 6.5, Protein 14.2
BERIANI
Make and share this Beriani recipe from Food.com.
Provided by Vicky Bryant
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into 6-8 pieces.
- Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
- Heat ghee and fry cloves, cinnamon, shallots.
- Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
- Stir to mix and cook covered for 10 minutes.
- Extract 1-2 cups coconut milk from coconut.
- Add in salt.
- Mixed with washed rice and cook it.
- When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
- Cover and allow rice to cook over very low fire.
Nutrition Facts : Calories 1090.7, Fat 51.1, SaturatedFat 18.3, Cholesterol 205.3, Sodium 1348.9, Carbohydrate 100.5, Fiber 2.6, Sugar 1.8, Protein 53.6
More about "beriani recipes"
8 MUST TRY BIRYANI RECIPES WITH AUTHENTIC FLAVORS
From ministryofcurry.com
- Instant Pot Chicken Biryani. The very first recipe I’m sharing is my Instant Pot Chicken Biryani. This is one of the most popular recipes that I have ever shared.
- Instant Pot Fish Biryani. Next, my Instant Pot Fish Biryani gives you tender, perfectly-cooked fished that is juicy and perfectly flaky. For the best results, I suggest using bone-in fish such as salmon, halibut, or king fish steaks.
- Low-Carb Cauliflower Rice Chicken Biryani. If you are on a low-carb diet, then you should try my Cauliflower Rice Chicken Biryani. It has the same spices as the recipe for my basmati rice-based one, but it’s made with cauliflower rice.
- Egg Biryani. Another one of my most popular recipes is my Instant Pot Egg Biryani. Also called Anda Biryani, it is made with fragrant basmati rice, spiced hardboiled eggs, and features the same caramelized onions and tantalizing spices as the other recipes on this list.
- Chickpea Biryani. For vegetarians, I recommend this Instant Pot Chickpea Biryani. I share how to use either canned or fresh chickpeas. There are also tips in the recipe for how to make it with brown rice.
- Brown Rice Chicken Biryani. After receiving a lot of questions about how to make my original chicken recipe with brown rice, I created this Brown Rice Chicken Biryani recipe.
- Instant Pot Shrimp Biryani. This Instant Pot Shrimp Biryani recipe is incredibly flavorful. You don’t have to marinate the shrimp – I used frozen shrimp with perfect results.
- Instant Pot Vegetable & Paneer Biryani. Finally, my Vegetable and Paneer Biryani recipe was a labor of love. After a few failed attempts, I finally perfected it.
30 TYPES OF BIRYANI - BIRYANI VARIETIES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Reviews 47Published 2015-10-31Estimated Reading Time 7 mins
THE BEST BIRYANI RECIPES | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 4 mins
7 CHICKEN BIRYANI RECIPES THAT ARE FULL OF FLAVOR | ALLRECIPES
From allrecipes.com
BIRYANI | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE BIRYANI AT HOME | TASTE OF HOME
From tasteofhome.com
CHICKEN BIRYANI RECIPE | BON APPéTIT
From bonappetit.com
VEG DUM BIRYANI RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
BIRYANI MASALA POWDER - SPICE UP THE CURRY
From spiceupthecurry.com
CHICKEN BIRYANI RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BIRYANI RICE RECIPE, HOW TO MAKE BIRYANI RICE, RESTAURANT …
From spiceupthecurry.com
HOW TO MAKE BIRYANI AT HOME STEP BY STEP | HINZ …
From hinzcooking.com
HYDERABADI BIRYANI RECIPE | HOW TO MAKE HYDERABADI …
From food.ndtv.com
BIRYANI RICE RECIPE | KUSKA RICE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BIRYANI RECIPES | VEG BIRYANI RECIPES | EASY BIRYANI RECIPES
From hebbarskitchen.com
VEG BIRYANI RECIPE | VEGETABLE BIRYANI - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN BIRYANI RECIPE - IMMACULATE BITES
From africanbites.com
BIRYANI RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
HYDERABADI CHICKEN BIRYANI - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BIRYANI - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
13 BEST CHICKEN BIRYANI RECIPES YOU CAN TRY AT HOME
From food.ndtv.com
BIRYANI RECIPES - BBC FOOD
From bbc.co.uk
50 BIRYANI RECIPES YOU WILL LOVE - HYDERABADI BIRYANI | CHETTINAD ...
From archanaskitchen.com
19 BEST BIRYANI RECIPES | EASY BIRYANI RECIPES - NDTV FOOD
From food.ndtv.com
53 BIRYANI RECIPES ACROSS INDIA | TOP 10 VEG BIRYANI RECIPES
From tarladalal.com
CHICKEN BIRYANI RECIPE: EASY, TASTY AND TRULY AUTHENTIC | INDIAN …
From indianambrosia.com
9 BEST BIRYANI RECIPES: VEG AND NON-VEG - VEG VEGAN MEAT
From vegveganmeat.com
BIRYANI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
4 BEST BIRYANI RECIPES | EASY BIRYANI RECIPES FOR DINNER | INDIAN ...
From recipesofhome.com
AUTHENTIC CHICKEN BIRYANI - TWO CLOVES IN A POT
From twoclovesinapot.com
BOMBAY BIRYANI RECIPE | MUMBAI BIRYANI | BOMBAY VEG BIRIYANI
From hebbarskitchen.com
7 BIRYANI RECIPES THAT CAN BE MADE IN JUST 30 MINS
From food.ndtv.com
TRADITIONAL CHICKEN BIRYANI - AUTHENTIC ROYAL®
From authenticroyal.com
160 BERIANI RICE IDEAS | BIRYANI RECIPE, BIRYANI, INDIAN FOOD RECIPES
From pinterest.ca
EASY CHICKEN BIRYANI - THE DARING GOURMET
From daringgourmet.com
HOMEMADE BIRYANI MASALA (CAN BE USED AS GARAM MASALA TOO)
From singaporeanmalaysianrecipes.com
CHICKEN BIRYANI RECIPE - HOW TO COOK THE BEST RICE DISH IN THE WORLD
From tasteasianfood.com
HOW TO MAKE THE BEST BIRYANI | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love