How To Make Biryani Food

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

HOW TO MAKE BIRYANI AT HOME STEP BY STEP | HINZ COOKING

Steps:

• Step 1: Marination
• In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
• Also, add garam masala powder and yogurt.
• Add crushed brown onion and mix well to make a blended paste of all spices.
• Place chicken in a bowl and give it a good mix.
• Marinate Chicken for 60 minutes.
• Step 2: Making Curry
• Now in a pan, add oil and heat it up.
• Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
• As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
• When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
• Step 3: Boiling Rice
• Soak basmati rice for 1/2 an hour.
• In a spacious pan, add 500 ml water.
• And add whole garam masala and salt.
• Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
• Add rice in hot water and cook until it cooks 80%.
• Drain water from rice and start the layering process.
• Step 4: Layering
• Generously brush oil in biryani pan on the bottom to avoid rice sticking.
• Now place a layer of rice and pour the chicken curry over it.
• At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
• Now add 2nd layer of rice.
• Make another layer of chicken curry.
• Now again sprinkle green coriander.
• Cover the chicken top with remaining rice.
• Sprinkle red food color and mix well with the help of a spoon.
• Now squeeze fresh lemon.
• Sprinkle crushed brown onion.
• Pour a few drops of biryani essence.
• To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
• Cover the pan and keep on high heat for 2 minutes.
• After 2 minutes, turn the heat to low to make it steamy. (Dum)
• Keep on dum for 20 minutes.
• After 20 minutes the Hyderabadi biryani will be ready to serve.

HOW TO MAKE BIRYANI

Steps:

• Wash the basmati rice. Before you begin cooking, you need to wash the rice. Fill a large bowl with cold water and pour in the rice. Use your hand to stir the rice in one direction. The water should get cloudy, so pour off the cloudy water. Refill the bowl with water. Continue rinsing the rice until the water is clear. Washing the rice removes surface starches and any debris.
• Soak the rice. After you have you rinsed the rice, soak it. Place the rice in a bowl of cold water and let it soak for 30 minutes to 2 hours. Soaking the rice helps the grains expand and be fluffy. You can soak the rice in the water you plan on boiling it in. If you do this, then the amount of water you need to use is 1.25 times the amount of rice. For 2 cups of rice, use 2 1/2 cups of water.
• Chop the vegetables. If you are adding mixed vegetables, such as carrots, beans, tomatoes, cauliflower, or peas, cut them into smaller pieces. Make sure you wash the vegetables and set them aside, ready to be added to your rice.

HYDERABADI BIRYANI

Steps:

• Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
• Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
• While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.

MASALA RICE AND VEGETABLES

Steps:

• Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
• Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
• Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
• Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

THE BEST BIRYANI

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.

CHICKEN BIRYANI

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

ONE-POT VEGETABLE BIRYANI

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

AUTHENTIC SOUTH INDIAN BIRYANI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
• Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
• Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.