Today, we present to you a special file on the most famous types of biryani, explained in detail and in an easy way.
1- Chicken Biryani:
Ingredients:
- Chicken Marinade Ingredients:
Chicken: 1.5 kg chicken (cut into pieces)
Turmeric: ½ teaspoon (ground)
Salt: 1 teaspoon
Red pepper: 1 teaspoon (ground)
Dried coriander: 1 teaspoon (ground)
Cardamom: 4 pods
Ginger: 1 teaspoon (fresh and grated)
Cinnamon: 1 stick
Black pepper: ½ teaspoon
Fresh coriander: 1 tablespoon (chopped)
Mint: 1 tablespoon (fresh and chopped)
Yogurt: 1 cup
- Biryani Rice Ingredients:
Cumin: 1 teaspoon (seeds)
Black pepper: 5 seeds (whole)
Vegetable oil: 2 tablespoons
Turmeric: ¼ teaspoon (ground)
Basmati rice: 4 cups (soaked)
Water: 6 cups
Ghee: 2 tablespoons
Onion: 1 (sliced thin)
Green chili: 2 (chopped)
- Nuts: ¼ cup (roasted / for garnish)
Method:
1. To prepare the chicken marinade: In a bowl, place the chicken pieces.
2. Add the turmeric, salt, red chili powder, ground coriander, ginger, cardamom pods, cinnamon stick, black pepper, mint leaves, fresh coriander, and yogurt.
3. Mix the pieces with the spices until fully coated.
4. Cover the bowl and place it in the refrigerator for at least one hour.
5. To prepare the biryani rice: Place the water in a pot over medium heat.
6. Add the cumin seeds, black pepper, oil, turmeric, and salt.
7. Mix the ingredients and bring the pot to a boil.
8. Add the drained basmati rice.
9. Cover the pot and let it simmer on low heat for 15 minutes or until the rice grains are cooked.
10. Heat the ghee in a pot over medium heat.
11. Add the onion and green chili and sauté until they soften and the onion turns golden.
12. Add the chicken pieces (with the marinade), mix, then cover the pot for 25 minutes, stirring the chicken occasionally to prevent sticking and achieve a golden color on all sides.
13. Serve the chicken alongside the rice, garnished with nuts.
Ingredients:
- Basmati Rice: 3 cups
- Corn Oil: ¼ cup
- Onion: 1 (large, chopped)
- Garlic: 4 cloves (crushed)
- Ginger: 1 teaspoon (chopped)
- Green Chili: 1 (sliced)
- Sausages: 2 packets (cut into halves or rings)
- Carrots: 2 (medium size, chopped)
- Potatoes: 1 (large, chopped)
- Biryani Spices: 1 tablespoon
- Chili Powder: ½ teaspoon
- Salt: 2 teaspoons
- Black Pepper: ¼ teaspoon
- Turmeric: ¼ teaspoon
Method:
1. Wash the rice and soak it in water.
2. Put 2 liters of water in a large pot, bring it to a boil, then cook the rice until it doubles in size. Drain the water and set it aside.
3. In a large stainless steel pot, heat the oil, add the onion, garlic, ginger, and green chili, and sauté until the onion turns golden.
4. Add the sausages, carrots, and potatoes, and stir with the onion for 2 minutes.
5. Add the spices, salt, pepper, and turmeric, and stir for 1 minute.
6. Add ½ cup of water, cover the pot, and let it cook for 10 minutes until the potatoes are tender.
7. Add the boiled rice, and stir until it mixes well with the vegetables.
8. Pour ½ cup of hot water over the rice, cover it tightly, and let it simmer on low heat for 30 minutes until fully cooked. Serve hot.
3- Fish Biryani:
Ingredients:
- Marinade Ingredients:
Ginger: 1 tablespoon (fresh and grated)
Garlic: 1 tablespoon (mashed)
Red chili pepper: 1 tablespoon (ground)
Coriander: 1 tablespoon (dried and ground)
Indian masala spices: 2 teaspoons
Turmeric: ½ teaspoon (ground)
Salt: 1 tablespoon
Mint: 1 tablespoon (fresh and chopped)
Fresh coriander: 2 tablespoons (chopped)
Lemon juice: 2 tablespoons
Yogurt: ¼ cup
- Fish and Rice Ingredients:
Fish fillet: 500 grams (cut into cubes and cleaned)
Basmati rice: 2 cups (soaked and drained)
Ghee: ¼ cup
Dill: 1 cup (fresh and chopped)
Green chili: 1 (sliced)
Salt: ½ teaspoon
Water: 2 cups
Fresh coriander: ¼ cup (fresh and chopped, for garnish)
Onion: 1 (large, thinly sliced)
Method:
Mix the ginger, garlic, chili, ground coriander, masala, cumin, mint, coriander, lemon juice, and yogurt in a bowl. Add the fish to the mixture and let it marinate in the refrigerator for at least one hour. Heat 2 tablespoons of ghee in a thick, wide pot over medium heat and sauté the sliced onions for 10 minutes until golden and caramelized. Remove half of the onions to a separate dish. Add the chopped dill to the pot over the remaining onions. Add the marinated fish and chopped green chili on top, then add the rice, salt, the remaining ghee, and water, and bring the mixture to a boil. Cover the pot and let it cook for 25 minutes until the rice and fish are done. Serve the biryani on a serving dish and garnish with chopped coriander and the reserved onions. Serve hot alongside cucumber yogurt salad or your preferred dipping sauce.
4- Shrimp Biryani:
Ingredients:
- Basmati Rice: 2 cups
- Shrimp: 500 grams (peeled and cleaned)
- Ginger Garlic Paste: 1 tablespoon
- Garam Masala: 1 teaspoon
- Black Pepper: 1 teaspoon
- Cloves: 4 pieces
- Cardamom: 4 pieces
- Cinnamon: 2 sticks
- Salt: ½ teaspoon
- Yogurt: ½ cup
- Vegetable Oil: ¼ cup
- Water: 3 ½ cups
- Chicken Bouillon: 2 cubes
Instructions:
1. Soak the rice in water for 2 hours, then drain and set aside.
2. Heat the oil in a large non-stick pot over medium heat, then add the shrimp along with the ginger garlic paste, garam masala, black pepper, cloves, cardamom, cinnamon, yogurt, and salt. Stir for 10 minutes until the shrimp turn pink and mix well with the spices.
3. Remove the shrimp from the pot and transfer to a plate, then set aside.
4. Add the rice to the pot along with the water, bouillon cubes, and sautéed shrimp. Bring the mixture to a boil, then reduce the heat and let it simmer until the rice is completely cooked.
5. Serve in a dish and enjoy hot alongside yogurt or as desired.
5- Biryani with Meatballs: -
Ingredients:
- Onion: 4 large (sliced)
- Potatoes: 3 medium (cubed)
- Basmati rice: 3 cups (well washed)
- Ghee: 2 tablespoons
- Cloves: 10 pieces
- Cardamom: 10 pods
- Cinnamon: 2 sticks
- Garlic: 2 cloves (mashed)
- Turmeric: ½ teaspoon
- Tomato paste: 1 cup
- Yogurt: ½ cup
- Brown sugar: 1 tablespoon (or regular)
- Fresh coriander: a little (for garnish)
- Minced meat: 300 grams (for the kofta)
- Garlic: 2 cloves (mashed, for the kofta)
- Ginger: 1 teaspoon (freshly grated for the kofta)
- Salt: ½ teaspoon (for the kofta)
- Black pepper: ½ teaspoon (for the kofta)
- Mixed spices: 1½ teaspoons (for the kofta)
Method:
1. Boil the rice in salted boiling water with a tablespoon of oil like pasta for 5-6 minutes, then drain and fry the potatoes.
2. Prepare the onion by selecting red onion, slicing it, dusting with flour, sifting, and frying in plenty of oil in batches until crispy.
3. Mix the kofta ingredients together and grill in the oven or fry as desired.
4. Place the ghee in a pot, add the garlic and whole spices for their aroma, then add the turmeric, tomato paste, yogurt, and sugar, adjusting the salt and black pepper.
5. Add the grilled kofta, potatoes, and ⅔ of the fried onions, and let it simmer on the stove for a quarter of an hour.
6. Grease a pot that can go in the oven with ghee and add ⅔ of the rice, then the sauce, then the remaining rice, cover it with foil to trap the steam, and place it in the oven at 180°C for between 30 to 45 minutes.
7. Garnish with the remaining onion, fresh coriander, and lemon wedges.
6- Biryani with mushrooms: -
Ingredients:
- Basmati rice: 2 cups (washed and soaked)
- Water: 3.5 cups (for the rice)
- Bay leaves: 2 leaves (for the rice)
- Cardamom: 3 pods (for the rice)
- Cloves: 2 pieces (for the rice)
- Cinnamon: 1 stick (for the rice)
- Salt: 1 teaspoon (for the rice)
- Vegetable oil: 3 tablespoons (for the biryani mixture)
- Bay leaves: 2 leaves (for the biryani mixture)
- Green cardamom: 2 pods (for the biryani mixture)
- Cloves: 2 pieces (for the biryani mixture)
- Cinnamon: 1 stick (for the biryani mixture)
- Onion: 1 large (chopped / for the biryani mixture)
- Carrots: 2 pieces (diced / for the biryani mixture)
- Ginger: 1 teaspoon (ground / for the biryani mixture)
- Fresh coriander: 2 tablespoons (chopped / for the biryani mixture)
- Tomatoes: 1 cup (peeled and chopped / for the biryani mixture)
- Turmeric: ¼ teaspoon (ground / for the biryani mixture)
- Mint: 1 tablespoon (fresh, chopped / for the biryani mixture)
- Masala spices: 1 tablespoon (for the biryani mixture)
- Dried coriander: ½ teaspoon (ground / for the biryani mixture)
- Yogurt: ¼ cup (for the biryani mixture)
- Mushrooms: 2 cups (cut, washed, and drained / for the biryani mixture)
- Water: ½ cup (for the biryani mixture)
- Salt: 1 teaspoon (for the biryani mixture)
Method:
1. To prepare the rice, heat the water in a pot over the stove. Add the whole cardamom, cloves, cinnamon stick, and salt, and bring it to a boil.
2. Add the rice to the water and let it boil over high heat without covering the pot until it is about halfway cooked or ¾ cooked.
3. Drain the rice from the water and set it aside.
4. To prepare the biryani filling: Heat the oil in a pot over low heat, then add the cardamom, cloves, and cinnamon. Stir until toasted and fragrant.
5. Add the onion and sauté until golden, then add the ginger.
6. Add the chopped tomatoes and carrots and stir.
7. Add the chopped mint and coriander and stir the mixture until well combined.
8. Add the chopped mushrooms and mix, then add the masala spices, cumin, and dried coriander, and mix well over the heat.
9. Season with salt and add water and milk, then mix the ingredients.
10. Cover the pot and let it simmer on low heat for 15 minutes.
11. Add the boiled and drained rice to the pot, cover it with aluminum foil, and let it simmer on low heat for 5 minutes.
12. Cover the pot with a lid over the aluminum foil and let it cook on low heat for 25 minutes.
13. Turn the pot upside down on a platter when serving and serve hot alongside yogurt cucumber salad.
7- Lamb Biryani:
Ingredients:
- Lamb: 1 kg (cut into large cubes)
- Basmati rice: 2 and a half cups (washed and soaked)
- Corn oil: ¼ cup
- Cloves: 8 pieces
- Cardamom: 4 pods
- Cinnamon: 2 sticks
- Onion: 1 large (chopped)
- Garlic: 1 tablespoon (mashed)
- Ginger: 1 tablespoon (grated)
- Fresh coriander: ¼ cup (chopped)
- Salt: 2 teaspoons
- Tomatoes: 3 pieces (chopped)
- Green chilies: 2 pieces (cut in half)
- Red pepper: 1 teaspoon (chopped)
- Lemon juice: 2 tablespoons
- Water: 7 and a half cups
- Milk: 5 tablespoons (warm)
- Saffron: ½ teaspoon
Method:
Heat ¼ cup of oil in a large pot over medium heat and add the cloves, cardamom, and cinnamon, stirring for a minute. Add the sliced onion and sauté for another minute. Add the fresh coriander, salt, and mint, and stir for another minute. Add the meat pieces, garlic, and ginger paste, and stir for 20 minutes. Add the chopped tomatoes, green chilies, and ground red pepper, and stir for 10 minutes. Add the yogurt and lemon juice, then cover the mixture with water and let it simmer until the water evaporates. Boil the rice in salted water until it’s nearly done, about 15 minutes, then drain the rice. Heat a tablespoon of oil in a wide pot over medium heat, add the onion, and sauté until it turns golden brown. Place half of the rice over the sautéed onion. Distribute the meat mixture over the rice, then layer the remaining rice on top. Mix the saffron and distribute it over the rice. Cover the pot, reduce the heat, and let it cook for 15 minutes. Invert the pot onto a large serving dish and serve hot.
Ingredients:
- Ghee: 3 tablespoons
- Onion: 1 (chopped)
- Garlic: 1 tablespoon (minced)
- Ginger: 1 tablespoon (fresh and grated)
- Tomato: 1 (finely chopped)
- Water: half a cup
- Peas: half a cup (frozen)
- Carrot: 1 (peeled and chopped)
- Potatoes: 2 (small-sized / peeled and diced)
- Corn: half a cup (frozen)
- Beans: half a cup (frozen)
- Salt: 1.5 teaspoons
- Black pepper: half a teaspoon
- Indian curry spices: 2 teaspoons
- Turmeric: half a teaspoon
- Dried coriander: 1 teaspoon (dried and ground)
- Cumin: 1 teaspoon (ground)
- Cinnamon: half a teaspoon (ground)
- Vegetable broth: 4 cups (or water)
- Basmati rice: 2 cups (soaked and drained)
Method:
Heat the ghee in a thick pot over medium to high heat. Add the onion and stir for 5 minutes until it softens and becomes translucent. Add the garlic, ginger, tomato, and water, and let the mixture boil on high heat for 10 minutes until the water evaporates. Add the peas, carrot, potatoes, corn, and beans, and stir. Add the salt, black pepper, curry spices, turmeric, cumin, and cinnamon, and mix everything together. Add the broth and let it boil. Place the drained rice in the pot, reduce the heat, cover the pot, and let it cook for 20 minutes until the rice is done with the vegetables. Serve the rice on a platter and enjoy it hot alongside grilled chicken or meat, as desired.
The end.
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