Pakhi Biryani

Pakhi Biryani

Ingredients :

Red Meat - 2 kg

Kalijira Rice - 1 kg

Onion ( chopped & thinly )  - 16 piece

Black pepper (gol moric)  - 12 piece

Cardamom (alach)  - 8 piece

Nutmeg paste (Jaiphal bata )  - 1/2 tsp

Mace Paste (Jaitri bata )  - 1/4 or ceki tsp

Oil or Ghee - 1 1/2 cup

Sour Curd(toc dhoi) - 1 cup

Shahi Biryani

Shahi Biryani

Ingredients :

Basmati Rice - 2 cups

Bay Leaf - 1

Cinnamon stick - 1" piece

Cloves - 2

Mixed Vegetables- 4-5 cups (Potato,Carrot,Green beans, Green peas,Cauliflower,Broccoli etc. chopped )

Onion - 1 large thinly sliced

Yogurt - 1/2 cup

Whisked,Saffron - a pinch mixed in 3 tbsp of warm milk

Salt - to taste

For the Masala :

Cloves - 5
Cinnamon Sticks - 3 
Peppercorns - 6
Cardamom pods - 2 
Coriander seeds - 2tbsp
Dry red chillies - 4
Ginger - 2" piece
Garlic - 3 cloves
Cumin seeds - 2 tsp
Onion - 1 medium

Method :

Cook basmati rice along with bay leaf, cloves and cinnamon stick either in a pressure cooker or directly in water on the stove. Make sure that the grains are separate. Set aside. Boil or microwave the veggies until tender.Grind all the ingredients listed under Masala into a smooth paste. Heat 1 tbsp oil in a pan, add the thinly sliced onions and cook until lightly browned and caramelized, about 15 - 20 minutes.Set aside. Add 2 tbsp ghee or oil (or a combination of both ) in a pan ; add the ground masala and cook until fragrant, stirring frequently to avoid sticking to the pan.Add the boiled veggies, yogurt and salt. Cook for 4-5 minutes, Set aside.In a deep,heavy bottomed pan assemble the biryani ...First add fried onions,followed by the veggie mixture,then rice, followed by veggie mixture, fried onions,rice and the remaining onions.Drizzle saffron milk all over the top. Cover with lid tightly and cook on medium - low flame for 10 - 15 minutes. Serve hot with a curry or raita. 

Mughlai Biryani

Mughlai Biryani

Ingredients :

Long grain basmati rice - 400 Gram (Pulau Rice )

Mutton - 500 Gram

Lime - 1 

Almonds/Cashewnuts - 50 Gram

Mint sprigs - 4

Fat 115 Gram

Coriander leaves - 1/4 Bunch (15 gm )

Onions - 115 Gram

Ginger - 5 Gram

Green chillies - -5 Gram,finely chopped

Garlic flakes - 3

Curds - 225 Gram

Milk - 100 Milliliter

Red chillies - 5, seeded

Turmeric - 1 pinch

Cardamom - 2 Gram

Cloves - 2 Gram

Cinnamon - 2 Gram

Bay leaf - 2 Gram

Sweet cumin - 1 pinch

Saffron - 1 pinch

Wheat flour paste - 1 tbsp ( Adjust Quantity Enough To seal pan ).

Preparation : 

Wash, dean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chillies, garlic and nut into a fine paste. Heat fat, Fry onions till golden brown and crisp. Remove. Add bay leaf, Ground masala, and fry. Add meat ; fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three - fourths cooked. Add salt. Strain curds with a fine piece of muslin. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint. Add lime juice and mix well. Add curds mixture to mutton. Stir well. Dissolve saffron in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk and fat over the rice. Cover pan and seal edges with whea fiour paste. Place in an oven 14'C (300'F ) for one hour and serve very hot.

Shahi Hyderabadi Biryani

Shahi Hyderabadi Biryani

Ingredients :

Mutton - 1 kg

Onions - 5 to 6 chapped onions

Garlic - 1 cup

Ginger - 3/4 cup

Green chillies - about 10

Mint leaves - 1 bunch

Coriander leaves - 1 bunch

Cloves - 10 to 15

Cinnamon - three 5"pieces 

Nutmeg of jaiphal - less then 1/4 piece

Mace or Javitri - 1 piece

small Cardamoms - 10

Black Cardamoms - 1

Tomatoes - approx 3

Yogurt - 3 to 4 tbsp

Lemon juice - about 1/2 lemon's juice

Red food colour

Salt to taste

For Rice :

Rice - 6 cups

Cloves - 2

Cinnamon - 1"stick

Small Cardamoms - 2 

Mint Leaves - handful

Coriander Leaves - a handful

Lemon juice - juice of 1 lemon

Water - 12 cup

Salt to taste.

Preparation :

Grind cloves, cardamoms,mace, nutmeg, cinnamon to a fine powder.To this add garlic, ginger, coriander leaves,mint leaves,green chillies and salt and grind to a smooth paste. Add water if necessary. Marinate mutton, with this paste for atleast 15 minutes. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing. Add marinated mutton and cook for a while. Add tomatoes,yogurt,lemon juice and little water and cook till mutton is tender.(Take care not to make too much gravy ).Meanwhile, keep 12 cups of water to boil.Add cloves,cinnamon,small cardamoms,mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook. When rice is 3/4th done strain & transfer over mutton. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first wed cloth. Then with lid, and keep a weight over the lid. Simmer for about 15 minutes. Garnish with fried onions and cashewnuts.

Raita :

Beat 1 cup yogurt.Add 1/4 cup water, finely sliced green chillies, finely chopped onions,tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.

Chicken Biryani

Chicken Biryani :

 One people for serves

Ingredients :

Basmati Rice - 1 cup

Chicken -300 gm

Onion - 1 big chopped lengthwise

Tomato 1 small sized chopped roughly

Ginger-Garlic paste 2 tsp

Garam Masala powder - 1.5 tsp

Red Chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Curd - 1tbsp

Thin Coconut milk - 1/2 cup 

Water - 1 cup

Oil - 2 tbsp

Ghee - 1 tbsp

Salt - to taste

To grind to a paste :

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup loosely packed

Green chillies - 1

Tomato - 1 big sized

To temper :

Cloves - 3

Cardamom - 1

Cinnamon - 1/4 inch piece 

Bayleaf - 1 

Preparation : 

Soak basmati rice in water for atleast 20 mins,Set aside. Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice, add turmeric powder and set aside.Heat oil+ghee in a pressure cooker and add the items under 'to temper' them add ginger garlic paste and saute for a minute,Then add onion and saute till its golden brown.Then add tomato, saute till raw smell leaves.Then add Coriander mint past and saute for 2 mins. Then add curd, chicken along with turmeric,red chilli,coriander,garam masala powders and required salt. Saute till it forms a thick gravy and chicken changes colour. Add 1 cup of water and pressure cook for 4 whistles. Once pressure releases, open and give a quick stir. Drain water from rice and add it to the gravy, stir once.Then add coconut milk. Pressure cook for 3 whistles (After first whistle simmer it ).Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita. 

Vegetable Biryani

Vegetable Biryani

One people's for serves

Vegetable Biryani is really delicious traditional cooking food . It is very easy to prepare band gives you scrumptious taste of beef recipes.

Ingredienta :

Rice - 1/2 kg

Mixed vegetables (cauliflower, potato, carrot, french beans) - 1 cup,Green peas - 1/4 cup

Onions - 3 finely sliced

Green chillies - 2 finely sliced

Red chilli powder - 1 tsp

Cinnamon - 1 stick

Caraway seeds - 1 tsp

Cloves - 4

Yogurt - 1/2 cup

Oil - 4 tbsp

Mustard seeds - 1/2 tsp

Cashews and raisins - 3 tbsp

Salt to taste.

 Preparation : 

Boil the rice with 2 cup water and add a little salt to it and let cook till half done. Separately fry each vegetable for a little while and drain. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon,caraway seeds, cloves, black pepper powder and stir, then add onions and saute then till they change colour.Add salt and red chilli powder, finely chopped tomatoes and fry till they are cooked. Add beaten yogurt and stir well. Add all the fried vegetables.Lightly fold in the rice and simmer on low flame to let cook completely. Before serving, garnish with dry fruits and coriander leaves. Serve the vegetable biryani with raita.

Kacchi Biryani

Kacchi Biryani

Five to six people's for serves

Ingredients :

Mutton ( large pieces ) - 2 kg

Polao rice - 1 kg

Ghee - 1  1/2 cup

Potatoes ( same sized ) - 500gm ( or 6 to 7 )

Chopped onions - 2 cups

Ginger paste - 2 tablespoons

Garlic paste - 1 tablespoons

Cumin powder - 1 tablespoons

Chili powder - 1 tablespoons

Plain yogurt - 1  1/2 cup

Jaiphal (nutmeg ) powder - 1 teaspoon

Jaitri (mace ) powder - 1/2 teaspoon

Cinnamon powder - 1/2 teaspoon

Crushed cloves - 1 teaspoon

Green cardamom (choto elachi ) powder - 1 teaspoon

Whole black pepper - 10 to 12

Dried prunes ( alu bukhara ) - 8 to 10

Almonds - 8 to 10

Raisins - 10 to 12 

Kewra - 4 to 5 tablespoons

Salt - as needed

Ground turmeric - just a little to add colour.

Preparation :

Clean and rinse the mutton . Marinate with 1 tablespoon of salt for half an hour. Clean the mutton again and completely rinse out all the water. Set aside. Fry the onions in a little bit of ghee untill they are crisp . Crush the onions lightly into smaller pieces ( to make beresta ) and set aside. Sprinkle a bit of the turmeric on the potatoes and fry them in the same ghee. Keep these aside . Now marinate the mutton with 1 tablespoon of salt, fried onions, ginger, garlic, cumin, chili powder, yogurt, jaiphal, jaitri, cinnamon powder, cardamom powder,cloves and kewra. Pour the marinated mutton along with the mix evenly into a large sauce pan. Set aside for now. In a separate pan start boiling 6 cups of water with 1 tablespoon of salt. Add the rice into the water. as soon as the rice starts to get cooked, turn of the heat and use a strainer to separate out the water in a different pot. Keep this rice water aside for later use. Add 1 cup of rice water and 1/2 cup of ghee into the sauce pan containing the mutton. Cover the pan and let it rest for half an hour. Do not turn on the heat yet. Now layer the fried potatoes, prunes,almonds and raisins on top of the mutton. Cover the mutton with rice, and add the remaining rice water and ghee. Make sure the water level just touches the top of the rice. Seal the cover shut by wrapping and aluminum foil all around and placing a heavy weight on top. Make sure the cover is air tight and the vapor does not get to escape. Alternatively, the cover can also be sealed using we flour dough. Finally turn on the stove and start cooking over medium heat. After 15 minutes lower the heat and cook for about an hour. Optionally, if a gas oven is used, set the temperature to 180 c/ 350f and cook for 2.5 to 3 hours. The rest of the steps are similar for both methods.Remove the cover once the very distinct biryani aroma starts to come out. If the rice still has some more cooking left, stir in a little bit of warm milk and coveer over low heat for another 10 to 15 minutes. Keep over low heat untill both the rice and meat appear soft and cooked. Mix the rice and mutton gently before serving hot.