Capebiryanibreyani Recipes

BIRIYANI

Biriyani image

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

Ingredients

2 ½ tablespoons olive oil
3 tablespoons plain yogurt
2 tablespoons distilled white vinegar
1 medium onion, sliced
2 cloves garlic, crushed
1 tablespoon ginger paste
2 small green chile peppers
2 medium tomatoes, chopped
2 tablespoons garam masala
1 tablespoon dried mint
salt and pepper to taste
5 sprigs cilantro
1 (3 pound) whole chicken, skin removed and cut into pieces
2 quarts water
4 cups uncooked basmati rice
1 bay leaf
4 pods green cardamom
1 pod black cardamom
1 cinnamon stick
salt to taste
¼ teaspoon powdered yellow food coloring

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

THE BEST BIRYANI

The Best Biryani image

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

Ingredients

5 lbs goat meat or 5 lbs chicken
4 tablespoons canola oil
3 medium onions
2 teaspoons garlic paste
2 teaspoons ginger paste
2 (14 1/2 ounce) cans diced tomatoes
1/4 cup yogurt
1 teaspoon chili powder
10 whole cloves
8 green cardamom pods
4 black cardamom pods
10 black peppercorns
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons garam masala
2 teaspoons curry powder
1 cinnamon stick
4 teaspoons salt
2 bay leaves
10 dried plums
4 fresh green chilies
2 tablespoons fresh cilantro
1 pinch saffron
9 cups basmati rice
15 cups water

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

CAPE MALAY FISH BIRYANI

Cape Malay Fish Biryani image

A very popular Indian dish that has been adapted by the Cape Muslims and is usually served at religious festivals. Ideal for entertaining large numbers of guests--the dish can be prepared in advance and the flavour actually improves with time.

Provided by evelynathens

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 large onion, sliced
4 cardamom seeds
4 whole cloves
2 pieces cinnamon sticks
1 teaspoon fresh gingerroot, minced (or 1/2 tsp ground, dried)
4 garlic cloves, crushed
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
2 lbs fresh hake, diced (or any firm, white-fleshed fish, like tilapia)
salt
1 teaspoon garam masala
6 small potatoes, peeled
1 cup long grain rice (uncooked)
1 teaspoon turmeric
1/2 cup red lentil (uncooked)
4 hard-boiled eggs (optional)

Steps:

Heat the oil in a pan and sauté the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended. Add the fennel seeds, cumin, coriander, garam masala and a little water. Simmer until an aromatic paste has formed.
Season the fish with salt with the 1 tsp garam masala and add to the paste, along with the potatoes. Fry until the mixture is a nice yellow colour. Cover and braise until cooked. The potatoes Should be tender but still whole (about 15-20 minutes). Add extra water if necessary.
Put the lentils in plenty of boiling, salted water and cook 5 minutes. Add rice and turmeric to water and continue boiling until done (about more 20 minutes). Drain and set aside.
Arrange layers of the fish mixture and rice in a saucepan. Add a little water, cover, and steam for about half an hour. Garnish with quartered hard-boiled eggs.
Variation: Layer the biryani in an ovenproof dish, cover, and bake for half an hour at 180°C (350°F) until heated through.

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