Sofyani biryani recipe

Ingredients

Chicken – 800 gms

Basmati rice – 450 gms

Ghee – 150 gms

Green cardamom – 6

Black cardamom – 2

Cloves – 6

Cinnamon – 2 inch piece

Bay leaves – 2

Mace powder – a pinch

Black cumin seeds – 1 tsp

Salt to taste

Onions – 100 gms

Ginger paste – 5 tsp

Garlic paste – 5 tsp

Chilly powder – 2 tsp

Curd– 500 gms

Lemon juice – 30 ml

Saffron – a few threads

Milk – 2 tbsp

Mint leaves – a small bunch

Coriander leaves – 2 tbsp

Method

. Cook the well washed and soaked rice for 30 minutes.

. Heat the ghee in a pan and keep aside. Add the whole spices and black cumin seeds. Let them crackle on low heat.

. Add the grated onions and sauté until golden brown.

. Add ginger-garlic paste and chili powder and stir fry for 1 minute.

. Add the chicken and stir fry for 2 minutes.

. Add yoghurt a little portion at a time. Add 2 tbsp of water and bring to a boil.

. Simmer till the chicken is almost cooked.

. Sprinkle lemon juice and salt to taste.

Assembling

. In the pan with the semi-cooked chicken, sprinkle half of the saffron mixed with milk. Add few chopped mint leaves and coriander leaves.

. Then spread half of the cooked rice. Alternate again with chicken, saffron and mint layer.

. Then again spread the remaining rice.

. Cover and cook in oven at 160 degree Celsius for 30-35 minutes or cook in a pressure cooker without whistle for 15-20 minutes.

Egg Biryani recipe

Ingredients

Basmati rice - 2 cups

Water - 3 ½ cups

Eggs - 6

Onion (thin-sliced) - 1

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green chili (thin-sliced)- 2

Cloves - 3

Black pepper - 7

Bay leaves - 2

Brown cardamom - 1

Green cardamom - 2

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Garam Masala Powder - 1 tsp

Cinnamon sticks (thin) 3-4

Cumin seeds - 1 tsp

Vegetable oil - 4 tbsp

Salt to taste

Chopped coriander leaves

Method

1. Heat oil (3 tbsp.) in a pan.

2. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.

3. Fry for a minute. Reduce the heat.

4. Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

5. Add red chili powder, coriander powder, garam masala and salt. Mix well.

6. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly toss the rice upside down once, while its getting cooked.

7. Meanwhile keep three eggs for boiling.

8. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.

9. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

10. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.

11. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.

12. Put the rice in the centre of the serving plate.

13. Garnish with coriander leaves and serve hot. 

How to make kaikari biryani?

Ingredients

2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar)

10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)

2 potatoes

1 (medium sized) cauliflower (phool gobi)

1 capsicum (shimla mirch)

1 lemon

1/4 cup coriander leaves (dhania patta)

1/4 cup mint (pudina) leaves (pudina leaves)

4 green chillies

10-12 curry leaves (kari patta)

10 tblsp groundnut (moong fali) oil (tel)

salt (namak) to taste

for masala paste

1/4 cup coconut (narial) (scraped)

10-12 cloves garlic (lasan)

1 inch ginger (adrak)

4 red chillies whole

2 tblsp coriander seeds

1 tsp cumin seeds

1 tblsp poppy seeds (khuskhus)

2 tblsp fennel (saunf) seeds (saunf)

garam masala powder

1/2 inch cinnamon (tuj/dalchini)

2 cloves (lavang)

2 green cardamoms

2 blades mace (javitri)

1 tsp peppercorns

1/4 tsp nutmeg (jaiphal) powder

Method

1. Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.

2. Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.

3. Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.

4. Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.

5. Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.

6. Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.

7. Add double the quantity or enough hot water as per the quality of the rice.

8. Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.

9. Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.

10. Keep on hot charcoal for about 10 minutes.

11. Open when ready to serve. 

How to make hyderabad biryani?

Ingredients

350 gms Basmati Rice

200 gms Potatoes

200 gms Carrots

100 gms Onions

4 Green Chilies

30 gms Ginger

20 gms Garlic

1/2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 cup Curd

1 tsp Saffron

2 tbsp Milk

1/3 cup Mint ( Pudina leaves )

1/3 cup Coriander Leaves

4 tsp Rose Water

50 gms Cashewnuts

50 gms Almonds

25 gms Raisins

120 gms Ghee

Salt To taste

Method

1. Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.

2. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

3. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.

4. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.

5. Soak the almonds in water for half an hour and keep aside.

6. Beat the curd in a bowl and divide into two equal portions.

7. Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

9. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

10. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

11. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

12. Add the dry fruits and nuts when the vegetables are done.

13. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

14. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

15. Place a moist cloth on top, cover the lid tightly so that it gets sealed.

16. Put the handi on dum in a pre-heated oven for 15-20 minutes.

17. Serve the hyderabadi biryani hot with mint chutney and other vegtables.