Chicken Biryani

Today I am posting a different version of chicken biryani which I learnt from my friend Tulasi. This version is quite unique and tastes divine.

This recipe is simple then other chicken biryanis where we separately prepare basmati rice and chicken and lastly mix them.

Hyderabadi Shrimp Dum Ka Biryani/Prawns Dum Ka Biryani

Dum Biryani is a special dish prepared with meat/shrimp/fish/chicken marinated with spices and yogurt and is layered with this marinated at the bottom of the cooking pot and a layer of half cooked basmati rice places over it. And the vessel is sealed tightly to allow cooking in its own steam (i.e. dum). Once the biryani is done when you open the seal, a delicious fragrance comes all over.

Preparing this dum biryani is a laborious process, it requires attention time to time to avoid over cooking of rice, but the output pays off.

Green Vegetable Biryani

Yesterday was Friday evening and after a hectic week with work, I wanted to prepare something special for dinner, so taught of preparing   Green Vegetable Biryani that I learnt from my friend Tulasi!!

Green Vegetable Biryani is a great variation to regular veggi biryani and is prepared with full of green veggies, this is Very tasty and looks very appetizing, and can be served with raita or curry.

Ingredients:

Basmati Rice – 2 cups

Coriander leaves – 2 medium bunches

Red chillies – 3 no

Green chillies – 4 no

Mint leaves – ½ cup

Onions – 1 no finely sliced

Ginger Garlic paste –1 tsp

Red chilli powder – ¼ tsp

Garam masala – 1 tsp

Mixed Veggies (Chopped carrot, grean peas,potato) – ½ cup

Lemon juice – 3 tsp

Oil

Water – 2 1/2 cups

Salt As Required

Biryani Masala

Bayleaves – 4-5 no

Cloves – 3 no

Cardamom – 1no

Black cardamom – 2 no

Star Anise – 2 no

Mace/jathipoo – 1 no

Black Stone flower/kalpasi – 2 no

Cinnamon –2 no  1’’ sticks

Black Pepper Corns – 2-3 no

Preparation

• Wash basmati rice and soak in water for 30 minutes.
• Meanwhile make a smooth green paste by grinding coriander leaves, red chillies, green chillies(2 no) and Keep aside.
• Heat oil in a pan and when oil gets heated add ginger garlic paste and sauté for a minute.
• Later add all the biryani masala items and stir well.
• Now add onions, green chillies (2 no slit) and sauté for few minutes.
• Add chilli powder, garam masala, and grinded green paste and sauté for another 3-4 minutes.
• Add the mixed veggies, mint leaves and cook for 5 minutes.
• Add basmati rice by draining water and mix well till the biryani masala goes well with rice.
• Now take the above mixed spices rice in rice cooker add water,lemon juice and salt and cook well.
• Serve with raita or curry.

Sending this to CWS-Rice hosted by Reva originally started by Priya and to my event CC-What's For Friday Dinner

 

Kheema ( Grounded Goat) Balls Biryani

Kheema is grounded meat, usually used to make curry. Today I made Kheema biryani for the first time and it came out very well.

Biryani is a great traditional hyderbadi dish that can go as a menu for either lunch or dinner.  Kheema balls are prepared with a mix of grounded meat (I used goat meat), onions, mint, coriander leaves and spices and fried in oil. The flavor of these kheema balls in biryani makes it unique and tastes so good.

Ingredients:

For Kheema Balls

Grounded goat – 1/2lb

Egg – 1 no

Onion – 1 small

Green chillies – 2 no

Corn flour – 2 tsps

Jeera powder – 1 tsp

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Gram masala powder – 2 cardamom, 3 cloves, 2 small slice cinnamons grind them all

Coriander leaves chopped – ½ cup

Mint Leaves

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt to taste

For curry

Grounded goat – ½ cup

Onion – 1 small

Green chillies – 2 no

Garam masala powder (combination of above spices) – 1 tsp

For Biryani

Ghee - 2 tsps 

Basmati Rice 2 cups

Onions 1 no finely sliced

Green chilies 5-6 slit

Ginger garlic paste ½ spoon

Coconut milk – 4 tsps

Fennel Seeds  -1 tsp

Coriander powder -1 tsp

Lemon juice - 3 tsps

Water - 2.5 cups

Salt As Required

Biryani masala

Bay leaves 4-5

Jeera 1 tsp

Black cardamom 2

Star anise 2

3-4 pepper corns

2-3 cinnamon sticks

2-3 cardamom

5 cloves

2 mace/jathipoo

Black stone flower/kalpasi 2 nos

Oil for frying

Preparation:

• Wash basmati rice and soak in water for 30 mints 
• Meanwhile to make balls, first clean the meat in water and drain well.
• Boil grounded meat with very little water along with ginger garlic paste and salt for 5 mins.
• After it gets boiled strain the water.
• In a vessel put the grounded meat, corn flour, chopped onions, chopped green chillies, jeera powder, coriander powder, garam masala powder,  coarinder leaves, mint leaves, little salt, turmeric powder, chilli powder, egg and mix well.
• Make small sized balls from the above mixture and keep them aside.
• Heat the oil and deep fry the balls till golden brown. After fried remove them on paper towel and keep them aside.
• To make curry heat 1 tsp of oil in a pan. Add chopped onions, green chillies and cook till the onions become soft.
• Add grounded meat and little water and cook it.  
• Now add garam masala powder and cook for 10mins. After cooked remove from heat and keep it aside.

• Heat ghee in a pan, add all the biryani masala items and stir well.
• After few seconds add onions and sauté for few minutes.
• Now add green chilies, ginger garlic paste and again saute for few minutes
• Add coarinder powder,fennel seeds and mix well.
• Add the above prepared curry and mix well
• Add basmati rice by draining water and mix well.
• Add fried keema balls and mix well.
• Now take the above mixed spices,rice in rice cooker add water, coconut milk, lemom juice  and salt
• Lastly place the keema balls on top of the rice and cook well
• Garnish with mint and coarinder leaves.
• Serve with Raita.

Simple Egg Biryani

Egg Biryani recipe is prepared by using boiled eggs, basmati rice and spices. Here is the recipe that is easy to make and tastes very delicious.

Ingredients:

Basmati Rice 2 cups

4 boiled eggs, peeled and cut half

Onions 1 no finely sliced

Green chilies 5-6 slit

Ginger garlic paste ½ spoon

Mixed vegetable (chopped carrot, green peas, corn)  ½ cup (optional)

Fennel Seeds 1 tsp

Cashews 5-6 nos

Coriander powder 1 tsp

Oil

Water 3 cups

Salt As Required

Biryani masala

Bay leaves 4-5

Jeera 1 tsp

Black cardamom 2

Star anise 2

3-4 pepper corns

2-3 cinnamon sticks

2-3 cardamom

5 cloves

2 mace/jathipoo

Black stone flower/kalpasi 2 nos

Preparation

• Wash basmati rice and soak in water for 30 mints
• Heat the pan on flame and add 5 tspns oil. When the oil gets hot, add all the biryani masala items and stir well.
• After few seconds add onions and sauté for few minutes
• Now add green chilies, ginger garlic paste and again saute for few minutes
• Add mixed vegetables, coriander powder, fennel seeds, and cashews and cook well
• Add basmati rice by draining water and mix well till the biryani masala goes with rice
• Add boiled eggs and mix well after they get mixed well with spices remove from pan and keep aside
• Now take the above mixed spices rice in rice cooker add water and salt
• Lastly place the eggs on top of the rice and cook well
• Garnish with carrot and onions.
• Serve with raita