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
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
BIRYANI FOR DUMMIES- A REFERENCE FOR THE REST OF US!!!!
One evening I came home from work and had a craving for some spicy biryani. Now anyone who has ever cooked biryani knows it takes ages to make. That day I used ingredients in my kitchen to cook this in half an hour
Provided by ladyinred
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the 1/2 the ghee.
- Stir fry the cumin seeds. When they sizzle add the chopped onion. Cook for a minute.
- Add the garlic ginger, cashew nuts, tomato sauce, green chutney/mint leaves,yogurt, all the spices except for the garam masala. cook for 4 mins until you get a wonderful aroma.
- Put paste in a blender and blend till smooth.
- In a fresh pan heat the rest of the ghee.
- Add the paste fry till the oil starts oozing out from the paste.
- Add the veggies. Add a little water if required and cook till the veggies are done.
- Add the garam masala. Take off the heat.
- Mix the rice into the veggies.
- Garnish with sliced fried onions.
Nutrition Facts : Calories 334.5, Fat 5.5, SaturatedFat 2.4, Cholesterol 9.5, Sodium 189.2, Carbohydrate 64.2, Fiber 4.6, Sugar 5.7, Protein 8
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
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- Make the spice blend. In a nonstick pan over medium heat, toast all the biryani spices until fragrant, about three to five minutes. Take the pan off the heat and let the spices cool for 30 seconds.
- Marinate the chicken. Next, to create the yogurt marinade, add yogurt, ginger, garlic, soaked cashews, nutmeg, ghee and salt to a blender and blend at high speed until smooth.
- Wash the rice and prepare the onions and the potatoes. 30 minutes into the marinating time, begin preparing the other layering elements of the biryani.
- Cook the chicken. Add the remaining onions to your Dutch oven. Saute the onions on low to medium-low heat until softened. Add a teaspoon of garam masala, a teaspoon of salt and two tablespoons of chili powder, and cook until the onions are caramelized.
- Par-cook the rice. While the chicken is cooking, in a separate pot, combine the washed basmati rice, two cups of warm water, a teaspoon of salt and a teaspoon of ghee.
- Layer and bake your biryani. First, place your oven rack in the middle and preheat to 350°F. This step is where the layering finally begins. Once the chicken has browned all around and the sauce has turned slightly darker, turn off the heat.
- Make a quick salad. This cucumber and red onion salad is a classic accompaniment for biryani because it’s a great palate cleanser. You can put this together quickly while the biryani finishes in the oven.
- Finish and serve. Take the biryani out of the oven and let it rest with the lid on for two to three minutes, so the steam settles and the flavors continue to integrate.
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