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
HYDERABAD DUM BIRYANI
I am from Hyderabad and I would like to share the actual Hyderabad biryani. I have read many biryani recipes but that is not the way we make it.
Provided by sgogula
Categories World Cuisine Recipes Asian Indian
Time 3h33m
Yield 6
Number Of Ingredients 23
Steps:
- Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
- Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
- Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
- Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
- Combine milk and saffron in a small bowl; stir to combine.
- Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
- Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
- Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
Nutrition Facts : Calories 547 calories, Carbohydrate 74 g, Cholesterol 68.5 mg, Fat 18.4 g, Fiber 3.9 g, Protein 22.3 g, SaturatedFat 8.4 g, Sodium 147.7 mg, Sugar 8.1 g
DAD'S BIRYANI
This recipe was adopted from my dad who was a keen fisherman of Durban's North Pier - with daily fish catches after work, especially the "shad run" he concocted this fish biryani - I have however modified this recipe to accommodate either fish, lamb, chicken or beef. The base is the "taste" of the biryani and slow even cooking and carefully measured ingredients are the key. This dish improves with time, so it is best made a day or so in advance.
Provided by Iluv2cook59
Categories African
Time 2h
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil and saute the onions until tender and translucent.
- Add the curry powder, cinnamon, ginger and coriander and fry for another minute.
- Season the chicken pieces lightly with salt and pepper and add to the onion mixture.
- Brown evenly.
- Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry).
- In the meantime, cook the lentils in salted water until tender. Drain.
- Cook the rice together with the turmeric in salted water until tender. Drain.
- Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish.
- Cover and bake for about half an hour at 325°F until the dish is heated through.
- Garnish with hard boiled eggs just before serving.
- Please note the preparation and cooking times vary accordingly.
Nutrition Facts : Calories 348.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.9, Sodium 58.2, Carbohydrate 64.5, Fiber 12.2, Sugar 4.8, Protein 12.6
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