Goanese chicken biryani

Goanese chicken biryani

 

Ingredients

• Chicken 1 kg
• Coriander elves ½ bunch
• Mint leaves 15
• Green chilies 30
• Ginger garlic 2 tbsp
• Onion 1 small
• Yogurt 1 cup
• Allspice 1 tsp
• Baby potatoes 10 peeled and deep fry till light golden
• Brown onion ¾ cup
• Saffron ½ tsp
• Warm milk ½ cup
• Ghee ¼ cup
• Cream 3 tbsp
• Salt 1 ½ tsp
• Rice 600 gm boiled with salt
• Oil ¾ cup

Method

• Ground in to a paste coriander leaves, mint leaves, green chilies, ginger garlic and onion, marinate chicken with this ground paste, yogurt, allspice and salt for 1 hour, heat oil add ½ cup brown onion with marinated chicken, cover and cook till chicken nearly done, add in fried potatoes, cook until chicken and potatoes tender and thick gravy left, spread the boiled rice over the chicken, sprinkle saffron, mix with milk, ghee, remaining fried onion, dot with cream, cover and cook for 15 minutes till done.

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Fish biryani

Fish biryani

Ingredients

• Fish 750 gm slices
• Small fenugreek leaves 4 bunches
• Tomatoes 3 sliced
• Brown onion ½ cup
• Salt 1 ½ tsp
• Ginger garlic 1 tbsp
• Chili garlic 1 tbsp
• Turmeric ½ tsp
• Coriander powder 1 ½ tsp
• Cumin powder 1 ½ tsp
• Allspice 1 tsp
• Yogurt 1 cup
• Potatoes 250 gm cut in big pieces
• Rice 350 gm with salt
• Kewra water 1 tbsp
• Yellow color ¼ tsp
• Oil ¾ cup
• Coriander leaves 2 tbsp
• Green chilies 4

Method

• Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

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BBQ biryani

BBQ biryani

 

Ingredients

• Column I
• Chicken 1 kg 16 pieces
• Coriander crushed 1 tsp
• Salt 1 ½ tsp
• Allspice 1 tsp
• Chili powder 1 tsp
• Ginger garlic 1 tbsp
• Tikka masala 4 tbsp
• Yogurt 1 cup
• Orange color pinch
• Column II
• Oil ½ cup
• Green chilies 4 sliced
• Boiled rice ½ kg
• Coriander leaves 3 tbsp
• Ginger sliced 1 tbsp
• Chili powder 1 tbsp
• Tomatoes 2 chopperized
• Salt ½ tsp
• Allspice ½ tsp
• Ginger garlic 1 tsp
• Turmeric ½ tsp
• Brown onion ½ cup
• Kewra 1 tsp
• Yellow color pinch

Method

• Marinate chicken with all above in column I for 2 hours. Put chicken in oven and bake for 30 minutes until done, give dum of coal. Heat ½ cup oil add brown onion with ginger garlic, chili powder, salt, turmeric, tomatoes, yogurt, fry well till oil comes on top, add in chopped greens and ginger sliced. Spread boiled rice on top sprinkle Kewra water and color; leave it on dum for 15 minutes. Mix and remove in a platter, top with BBQ chicken boti. Serve with salad and raita.

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Delhi darbar ki khaas biryani

Delhi darbar ki khaas biryani

Ingredients

• Chicken 1 kg 16 pieces
• Potatoes 3 cut into 4 pieces and fried
• Brown onion ¾ cup
• Ginger garlic 2 tbsp
• Turmeric ½ tsp
• Chili powder 2 tsp heaped
• Yogurt 1 ½ cup
• Whole spices mixed 1 tbsp
• Cashew nuts 10 grinded
• Coconut 1 tbsp grinded
• Coriander leaves chopped 2 tbsp
• Mint leaves 15 to 20
• Green chilies chopped 6
• Allspice 1 tsp
• Cream 2 tbsp
• Butter 2 tbsp
• Lemon juice 2 tbsp
• Rice 600 gm
• Saffron ½ tsp
• Salt 2 tsp
• Milk ½ cup
• Oil ¾ cup

Method

• Heat oil fry potatoes golden and remove, in the same oil fry onion light golden and remove, add whole spices with ginger garlic paste, add salt, turmeric, chili powder and chicken, fry for 5 minutes add yogurt with cashew nuts and coconut grinded. Add 1 cup water. Cover and cook for 30 minutes, when chicken tender add potatoes, brown onion, coriander and mints, green chilies, saffron and milk. Cook till thick gravy left. Lastly add allspice and remove, top with boiled rice, cream, butter, lemon juice. Cover and cook till done.

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Malai tikka biryani

Malai tikka biryani

Ingredients

• Boneless chicken 1 kg
• Rice 750 gm
• Green chilies 30 grinded
• Ginger garlic paste 2 tbsp
• Coriander leaves 1 cup
• Mint 1 bunch
• Yogurt 1 ½ cup
• Butter 4 ounce
• Oil ½ cup
• Cream 1 cup
• Crushed red pepper 1 tsp heaped
• Crushed cumin 2 tsp
• Salt 2 tsp
• Crushed black pepper 1 tsp
• Grinded cardamom ½ tsp
• Zarda color ¼ tsp
• Kewra water 1 tbsp

Method

• Marinate boneless chicken cubes with yogurt, salt, cream, crushed black pepper, roasted and crushed cumin, crushed red pepper, grinded cardamom, ginger garlic paste and leave it for 1 hour, in a handi heat butter and oil add marinated chicken, cover and cook for 20 minutes till chicken done. Boil rice with 2 tbsp salt till done, now on top of the cooked chicken add green chilies, coriander leaves, mint leaves, kewra mixed with yellow color, top with boiled rice, give dum of coal, cover handi, leave it on dum for 20 minutes.

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Aslam road ki biryani

Aslam road ki biryani

Ingredients

• Chicken 1 kg cut into 12 pieces
• Yogurt ½ kg
• Biryani masala 2 tbsp
• Chili powder 2 tbsp
• Turmeric 1 tsp leveled
• White cumin 1 tsp heaped
• Orange red color ¼ tsp
• Salt 1 ½ tsp
• Rice750 gm
• Tomatoes 3 medium sliced
• Potatoes 4 medium cut in thick slices
• Cloves 6
• Black pepper whole 6
• Black cardamom 2
• Green chilies 6
• Coriander leaves ½ bunch chopped
• Mint leaves ½ bunches chopped

Method

• Marinate chicken with yogurt, national biryani masala, chili powder, turmeric, cumin powder, salt and color for 30 minutes, boil rice till 1 kani done and 3 kani raw with 2 tbsp salt, drain and keep aside, in a large cooking pan spread base with sliced potatoes topped with marinated chicken, sprinkle cloves, black pepper and black cardamom on the marinated chicken, topped with tomato slices the chopped coriander and mint and green chilies, topped with boiled rice, and put ½ a cup on top, cover and cook on high flame for 10 minutes, then put on dum for 20 minutes till rice done.

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Bihari chicken boti biryani

Bihari chicken boti biryani

Ingredients

• Chicken 1 kg 20 pieces
• Boiled rice 750 gm with salt 1 tbsp
• Brown onion ½ cup
• Oil 1 cup
• Green chilies 6
• Aalu Bukhara 15
• Yogurt 1 ½ cup
• Raw papaya 1 tbsp heaped
• Mint half bunch
• Ginger garlic 2 tbsp
• Chili powder 3 tsp heaped
• Mace grinded ¼ tsp
• Nutmeg grinded ¼ tsp
• Green cardamom grinded ¼ tsp
• Turmeric ¼ tsp
• Salt 1 ½ tsp
• Green chilies 6 grinded
• Coriander leaves 2 tbsp grinded

Method

• Marinate chicken with all the given ingredients except rice. Leave it for 2 hours. Put in a pan top with boiled rice and half cup water. Leave it to cook on high flame for 10 minutes. Lower flame and cook for 30 minutes until done. Mix and serve. Give dum of coal.

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Lucknowi chicken biryani

Lucknowi chicken biryani

 

Ingredients

• Chicken 1 kg 12 pieces
• Rice ½ kg
• Brown onion grinded 4 tbsp
• Yogurt 1 cup
• Salt 1 ½ tsp
• Ginger garlic 2 tbsp
• Allspice 1 tsp
• Chili powder 1 tsp heaped
• Pinch of turmeric
• Green chilies 6 grinded
• Cashew nuts 8 grinded
• Poppy seeds 1 tbsp grinded
• Coconut 1 tbsp grinded
• Roasted gram 1 tsp grinded
• Saffron ¼ tsp
• Kewra water 1 tsp

Method

• Marinate chicken meat with ginger garlic paste, salt and yogurt for 30 minutes, heat oil add grinded green chilies, grinded mixture of cashew nuts, poppy seeds, coconut and roasted gram, add marinated chicken with chili powder, turmeric, all spice, fry well, cover and leave it till chicken tender and thick gravy remains, boil rice half done with 2 tbsp salt and whole spices 1 tbsp, spread half cooked rice in a pan top with chicken mixture, remaining rice, sprinkle saffron and kewra on top, keep it on dum for 15 to 20 minutes.

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Chatni Chicken Biryani

Chatni Chicken Biryani

Ingredients

• Chicken 1 kg 16 pieces
• Yogurt 1 ½ cup
• Salt 1 ½ tsp
• All spices 1 tsp
• Turmeric ¼ tsp
• Brown Onion 1 cup
• Whole Spices 1 tbsp mixed
• Ginger Garlic Paste 1 tbsp
• Rice (boiled) ½ kg with 2 tbsp oil till ¾ done
• Oil ¾ cup

Ingredients for Chatni

• Coriander Leaves 1 bunch
• Mint Leaves half bunch
• Onion 1 raw
• Green Chilies 30
• Garlic Paste 1 tbsp
• Cumin (roasted and crushed) 1 ½ tbsp
• Desiccated Coconut ½ cups

Method for chatni

• Grind all together, keep aside.

Method

• Heat oil add whole spices then add brown onion, ginger garlic paste 1 tbsp, fry well add prepared chatni with chicken, salt, turmeric and fry well, add yogurt, cover and cook till chicken done.

To Assemble Biryani

• Spread half rice on base of a pan, top with chatni chicken mixture, leftover rice, cover and leave it on dum. Serve with raita.

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Purani Dehi ki Gosht ki Biryani

Purani Dehi ki Gosht ki Biryani

 

Ingredients

• Mutton ½ kg
• Onion 2 quartered
• Garlic paste 2 tsp heaped
• Chili powder 2 tsp
• Whole spices 1 tbsp
• Yogurt ¾ cup
• Kewra water 1 tsp
• Yellow color pinch
• Saffron ¼ tsp
• Salt 2 tsp heaped
• Oil ½ cup
• Rice ½ kg soaked and boiled
• Ginger julienne 1 tbsp
• Green chilies 6 slit

Method

• Heat oil add mutton, quartered onion, garlic paste, chili powder, salt, fry for 10 minutes, add 1 cup water, cover and cook for 20 minutes till mutton 90% cooked and half cup gravy left.

To assemble

• Mix yogurt with ginger julienne, green chilies, saffron, yellow color, spread the yogurt over the mutton, do not mix, spread boiled rice over the yogurt, sprinkle Kewra water and 2 tbsp ghee, quarter cup water, cover tightly, cook for 20 minutes on dum, mix and serve hot.

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Seekh kabab Biryani

Seekh kabab Biryani

 

Ingredients

• Mince ½ kg
• Salt 1 tsp
• Seekh kabab masala 4 tbsp
• Allspice 1 tsp
• Ginger garlic 1 tbsp
• Gram flour roasted 2 tbsp
• Egg 1
• Bread slices 1 soaked
• Brown onion grinded 2 tbsp
• Raw onion grinded 2 tbsp

Ingredients For masala

• Rice ½ kg boiled with 2 tbsp salt
• Coriander leaves chopped 2 tbsp
• Green chilies chopped 4
• Ginger garlic paste 1 tbsp
• Salt 1 tsp
• Chili powder 1 ½ tsp
• Brown onion ½ cup
• Allspice 1 tsp
• Yogurt 1 cup
• Cumin roasted and crushed 1 tsp
• Coriander powder 1 tsp
• Oil ½ cup

Method for seekh kabab

• Marinate mince with seekh kabab masala, both the onions and add all the rest, mix well, make into seekh kababs, give dum of coal, pan fry, remove, put in prepared masala, cook for 10 minutes, remove and give layer of biryani.

Method for masala

• Heat oil add ginger garlic paste, brown onion, all the seasonings with yogurt, fry well, add seekh kabab, cover and cook for 10 minutes till oil comes on top, add chopped hara masala.

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Pulao Biryani

Pulao Biryani

Ingredients

• Rice ½ kg
• Mutton ½ kg
• Ginger 1 inch peas
• Ginger 1 inch piece chopped
• Garlic 12 cloves
• Onion 1 sliced
• Salt 1 ½ tsp
• Cinnamon 1 stick
• Black cardamom 1
• Cloves 4
• Black pepper 15
• Black cumin 1 tsp
• Bay leaf 1
• Mix spices 1 tsp
• Brown onion ½ cup
• Ginger garlic paste 1 tsp
• Salt 1 tsp
• Yogurt 1 cup
• Oil ½ cup
• Chili powder 1 ½ tsp
• Green chilies 6
• Kewra water 1 tsp
• Yellow color pinch

Method

• In a pan put mutton with 5 cups water, chopped ginger garlic, whole spices, onion, salt, black cumin and bay leaf, cook till mutton tender and 2 cups stock left. Strain the stock, soak rice for 30 minutes, cook in this stock till done, in another pan, put oil add brown onion with ginger garlic paste, salt, chili powder, yogurt with mutton and fry well. Add green chilies, allspice, put half rice in a pan, add mutton mixture, cover with rice, add Kewra water mixed with yellow color, leave it on dum.

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Chinnnoti biryani

Chinnnoti biryani

Ingredients

• Chicken 1 kg
• Rice 750 gm boiled half done with salt
• Oil ¾ cup
• Brown onion crushed ½ cup
• Chili powder 1 tbsp
• Yogurt 1 cup
• Whole green chilies 8 to 10
• Cloves 6
• Green cardamom 6
• Green cardamom grinded ½ tsp
• Nutmeg grinded ¼ tsp
• Mace grinded ¼ tsp
• Aalu Bukhara 12
• Water 2 cups
• Salt 1 tsp heaped
• Allspice 1 ½ tsp
• Kewra water 1 tsp

Method for rice

• Boil water with salt, cook rice till half done and strain.

Method for chicken

• Heat oil add in brown onion, yogurt, chicken, cloves, green cardamom, green chilies, chili powder and salt, cook chicken covered for 20 minutes with 1 cup water when water dries, fry chicken add aalu Bukhara, grinded cardamom, mace and nutmeg powder, cook on medium flame, lastly add allspice and Kewra. Top with boiled rice, put yellow color and leave it on dum for 15 minutes.

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