Tuesday, 1 May 2012

Simple Biryani Recipes

Biryanibiriani, or beriani is a set of rice-based foods made with spicesrice (usually basmati) and meatfisheggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1]
The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. InIndia, the recipe of biryani developed to its current form. Local variants of this dish are popular not only in South Asia but also in Southeast Asia, Arabia, and within various South Asian communities in Western countries.

Simple Chicken Biryani
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

·         Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
·         Marinate the chicken with this mixture and keep aside for 3-4 hours.
·         Heat oil in a pan. Fry the onions until golden brown.
·         Add the marinated chicken and cook for 10 minutes.
·         Add 4 cups of water to the rice. Mix saffron in milk and add to it.
·         Add cardamom powder. Add the chicken pieces.
·         Pressure cook the rice. Mix gently.
·         Garnish with green coriander leaves and serve hot.

South Indian Chicken Biryani
Cooking Time: 20 mins
Servings: 4
2 big onions , sliced
11/2 tomato , sliced
Pinch of tumeric powder
2 tbsp ginger-garlic paste
2 tsp chilly powder
2tsp coriender powder
3-4 green chilly-chopped
1 bunch of coriender leaf&mint leaf-chopped
lime jiuce-1tsp
salt to taste
2 Cup basmati rice , pre soaked and drained


·         In oil&ghee,add bayleaf,cardamon,staranise,cinnamon..
·         Add the onions&saute it out,till it becomes soft
·         Add turmeric powder,ginger-garlic paste&saute
·         Add chilly,coriender powder,green chilly&fry until raw smell disappears
·         Then add,tomatoes,once it's cooked add the chopped leaves
·         Now,add the chicken pieces&mix well
·         Add the drained basmati rice&just mix it well to the masala...
·         Add 3C water,salt to taste
·         Pressure cook it or rice cooker
·         Can be served with cucumber r onion raita.....
Pressure Cooker Mutton biryani Recipe
Prep & Cooking: 50 mts to 1 hr
Serves 4-5 persons
2 cups Basmati rice
1/2 kg mutton, washed and drained
1 cup thick buttermilk
3 cups water
2 cloves, 1 elachi, 1/2″ cinnamon stick, 1 marathi moggu
1-2 bay leaves
2 onions, finely sliced
3/4 tsp ginger garlic paste
1 large tomato finely chopped
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1 tsp coriander pwd
very small pinch of nutmeg pwd
little less than 1/4 cup chopped coriander leaves
1/4 cup pudina leaves
salt to taste
3 tbsps ghee + 1 tbsp oil
Biryani masala, make pwd:
3 cloves
1″ cinnamon stick
1 elaichi
pinch of shah jeera
pinch of jeera/cumin seeds
small piece of japathri/mace
For marinade:
juice of half lemon
1 1/2 tbsps curd
1/2 tsp salt
1/2 tsp ginger garlic paste
3-4 whole green chillis without stalks
1/4 tsp red chilli pwd
1/2 tsp coriander pwd
few mint leaves


1.     Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.
a)       Wash Basmati rice. No need to soak in water
b)       Slice onions
c)        Chop tomato
d)       Pick pudina leaves and chop the coriander leaves
e)       Prepare biryani masala pwd
f)        Beat curd to form thick buttermilk

2.      Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.

3.     Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.

4.     Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

10 minutes easy Veg Biryani
Cuisine Style: Kerala Cuisine
Servings: 5 Adults
Ingrediants For 10 Minutes Easy biryani Recipe
Basmati rice - 2 glass 
Green peas, Beans, Carrot, Cauliflower - As reqd
Ghee - 2 tbsp
Onion(medium) - 1 no
Tomato - 1 no
Green chillies - 8 nos
Garlic pods - A few
Ginger - A small piece
Garam masala powder(otherwise patta,grambu, bay leaves) - As reqd
Red chilly powder - As reqd
Turmeric powder - 1 tsp
Salt - As reqd
Coriander leaves - A few
Cashew nuts - As reqd
Raisins(Unakka munthiri) - As reqd


1) Soak rice in water for 1 hour.

2)Drain and keep it aside.

3)Heat ghee in a pressure cooker.

4)Add onion, garlic and ginger and
fry well.

5)Add all masala powders and saute well.

6)Add green chillies and tomato and saute.

7)Add all vegetables and fry well.

8)Add rice and fry for 5 mins.

9)Add 5 glasses of water and salt.

10)Close the pressure cooker with the lid.

11)When the steam starts to come straight from the nozzle, put the whistle on and switch off the gas.

12)Open the lid after 10 mins.

13)Add coriander leaves.

14)Sprinkle cashews and raisins fried in ghee.