Category: Biryani Recipes

Al Kabsa – Arabian Chicken Biryani Recipe

Al Kabsa - Arabian Chicken Biryani Recipe

Al Kabsa – Arabian Chicken Biryani Recipe

Al Kabsa –  Origin

Al Kabsa – Arabian Chicken Biryani Recipe is served mostly in Saudi Arabia,where it is commonly regarded as a national dish. Al Kabsa, though, is believed to be indigenous to Yemen and in places like Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait this dish is very popular.

Al Kabsa – Spices Used

Al Kabsa – Arabian Chicken Biryani Recipe dishes are mainly made from a mixture of spices, basmati rice, meat and vegetables. There are many kinds of Al kabsa and each kind has a uniqueness about it. Garnish can be made with nuts,lemon,egg and cilantro.The spices used in Al kabsa are black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg.You can add chili powder, coriander powder and cumin powder to give richness to taste according to the individual preference.The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp.

In chicken machbus,usually a whole chicken is used. For Al Kabsa – Arabian chicken biryani recipe, I prefer big pieces of chicken rather than the whole chicken. The spices, rice and meat may be augmented with almonds, pine nuts, onions and sultanas. I have done with little variations according to my taste which is something like an arabian chicken biryani recipe.

Al Kabsa – Cooking Method

Al Kabsa – Arabian Chicken Biryani Recipe meat can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghut, involves cooking the meat in a Pressure cooker. I have followed the third method.

Al Kabsa – Arabian Chicken Biryani Recipe meat is cooked with all the spices in the pressure cooker and roasted in butter then served at the top of the rice.it is very very delicious yummy recipe,can be prepared for any special day or an occasion/party.Everyone at home will love it and enjoy!

Ingredients

Chicken -1 kg
Basmati Rice-1 Kg
Salt to taste Oil/Ghee

For the Tempering / Tadka:

Cardamoms-6
Cloves-6
Cinnamon bark-3 pieces
Bay leaves-2
Aniseed-1
Dry lemon-1

Spices:

Garam masala:2 tbsp
Turmeric-1/4 tbsp
Coriander-1 tbsp
Chilli Powder-1/2 tbsp
Cumin powder-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste
Tomatoes- 2 medium (make it puree)

Preparation method

  1. Melt the butter in a pressure cooker over medium heat.
  2. Add chopped ginger, garlic and onion;
  3. Add whole cloves, nutmeg,cinnamon, cardamom and fry it.
  4. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  5. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes.
  6. Add chilli powder, cumin, coriander, salt, black pepper, and Kabsa spice mix and cook for few mins.
  7. Add the tomato puree and stir it well.
  8. Cover it and pressure cook for 3 to 4 whistles.
  9. Once its done, remove the chicken pieces.
  10. Add the rice to the mixture and pressure cook for 3 whistles.
  11. Melt butter in a pan and roast the cashews,almonds,pinenuts and sultans.
  12. Melt butter and roast the cooked chicken pieces.
  13. Transfer the rice to a large serving platter and arrange the chicken pieces on top.
  14. Sprinkle the toasted cashews,sultans over the dish.
  15. Garnish it with coriander leaves, roasted eggs and lemon.

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Sooji Biryani

Sooji Briyani

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Chicken Biryani Recipe – Aloo Chicken Biryani

Aloo chicken briyani

 

Chicken Biryani – Aloo Chicken Chukka Biryani recipe is my version of cooking biryani in chettinad chukka method with chicken and potatoes. This is an excellent dish and one of my favourite. Chicken and potatoes cooked with red chillies,curry leaves, ginger garlic cubes,onion and tomato gravy. Then cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Chicken aloo chukka biryani is very simple, different from normal biryani recipes and makes you to feel very light.

Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Biryani – Aloo Chicken chukka biryani is the perfect dish for family gatherings and parties. Aloo Chicken Biryani can be served as the main course either for lunch or dinner. Raita, dhai chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. This is an excellent dish to taste  different from the norm. Try it.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Add basmatic rice, water (1:2 ratio including the gravy),chopped coriander leaves and lemon juice,mix it well.
  9. Cover it and pressure cook for 3 whistles in a slow flame.
  10. Chicken Aloo chukka biryani is ready.Serve it hot with raita, salad or brinjal curry.

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Aloo Sindhi Biryani

aloo briyani

Briyani is spicy fried rice made with basmati rice,vegetables and spices.This special briyani is from the province sindh of pakistan. This is vegetarian version of sindhi briyani with potatoes.


Ingredients

Potatoes-1/2 kg

Basmati Rice-1 Kg

Sindhi Briyani powder- 1 packet

Curd-300gms

Salt to taste

Oil/Ghee

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee/oil in a pan, add sliced onions and fry it till turns to golden brown.
  2. Add green chillies and potato cubes and fry it to golden brown.
  3. Add curd, sindhi biryani powder, ginger garlic paste, salt and tomato puree.
  4. Cook it until oil floats on the top.
  5. Cook ¾ the basmati rice in electric cooker with the cloves, cinnamon, cardamom and bay leaves. keep it aside
  6. Take the electric cooker sprinkle oil at the bottom and add rice as a layer and add potato masala as a layer on the top. Add chopped coriander leaves. Repeat it For the 3 times.
  7. Mix saffron in warm milk and sprinkle it at the top or use orange colour and cook it.
  8. Serve it hot with raita.

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Chicken Biryani – Mughlai Chicken Biryani – Chicken Biryani Recipe

Mughal briyani

 

Chicken Biryani – Mughlai Chicken Biryani – Origin

Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Types of Biryani – Chicken Biryani

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Mughlai Chicken Biryani – Spices and Cooking method

Chicken Biryani – Mughlai Chicken Biryani – This recipe is my version of cooking biryani in Mughlai method.The main difference is instead of coconut they use almonds and for tomato they use yogurt.Chicken is cooked with onion ginger garlic, butter yogurt and spices.Then layered and cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Mughlai chicken biryani is very special in its texture and flavor.

Chicken Biryani – Mughlai Chicken Biryani – Nutritional health benefits.

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Almonds are rich in Vitamin E. helps to get healthy glowing skin.

Chicken Biryani – Mughlai Chicken Biryani – Serving method

Chicken Biryani – Mughlai Chicken Biryani is the perfect dish for family gatherings and parties.Mughlai biryani can be served as the main course either for lunch or dinner. Raita, dahi chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. This is an excellent dish to taste different, rich in its texture and taste due to almonds and butter. Try it and enjoy.


Ingredients

Chicken – 500gms
Basmati Rice-500gms
Onion-2
Green Chillies-3
Ginger Garlic Paste -3 tbsp
Yogurt – 6tbsp
Butter-50gms
Coriander leaves
Salt
Oil

For Tadka

Cinnamon-2
Cloves-6
Cardamom-2
Bay leaves-3
Aniseeds-2
Cumin -1/2tsp (optional)

Mughlai Masala

Almonds – 15
Cashew nuts-7
Red chillies-5
Coriander seeds-2tbsp
Cumin seeds-1/2tbsp
Peppercorns-2tsp
Turmeric -1/2tsp
Cinnamon/cloves/cardamom – each 2


Preparation method

  1. Dry roast all the spices for grinding and make a fine paste.
  2. Heat oil in a pressure cooker, add cinnamon, cardamom,bay leaves, cloves & aniseeds
  3. Add green chillies, onions and cook it untill it turns to golden brown.
  4. Add ginger garlic paste and saute it.
  5. Add the masala, butter, yogurt,salt, mix it well and cook for few mins.Marinating the chicken with masala will give more taste to the chicken.
  6. Add the chicken pieces and mix it with the masala, cook for few mins.
  7. Cover it and pressure cook for 3 whistles in a slow flame.
  8. Cook the rice for 75% separately. Add the chicken curry as a layer and add chopped coriander leaves, lemon juice and roasted cashewnuts and saffron milk. Cook for few mins.
  9. Mughlai biryani is ready.Serve it hot with raita, salad or Korma.

 


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Chicken Chukka Briyani

chicken chukka briyani

 


 

Ingredients

Chicken -500gms

Potato-250gms(optional)

Salt to taste

Oil

For the Tempering / Tadka:

Fennel seeds-1tbsp

Curry leaves-3 sprig

Red Chillies-4

Ginger flakes-2tbsp

Garlic chopped-2 tbsp

 For the Sauté:

Shallots-250gm

Garlic paste-1/2 tsp.

Ginger paste-1/2 tsp

Tomatoes- 2 small(make it puree)

Turmeric – 1/2tsp

 Spices Used for the grinding

Cumin seeds-11/2 tbsp

Red Chillies-5

Coriander seeds-2tbsp

Garam masala(cloves, cinnamon, cardomom)-1/2 tsp

Garnishing-optional

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Heat oil in a pan, add cloves, cinnamon, cardamom and spices.
  2. Roast it and make a fine powder.Keep it aside.
  3. Heat oil in a pressure cooker, add fennel seeds, curry leaves, and red chillies.
  4. Add ginger garlic flakes and crushed shallots, saute it .
  5. Add ginger garlic paste and cook it.
  6. Add tomato puree and the grounded spices with the salt.
  7. Cook it for few mins in a  medium flame.
  8. When the oil floats at the top, add the chicken pieces and mix it well
  9. Add the basmati rice, water(1:2 ratio) and coriander leaves.
  10. Cover it and cook it for 3-4 whistles in a low flame.
  11. Serve it hot with raita/pappad.

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Chettinad Chicken Uppu Kari Rice – Chicken Pulao

Chicken Uppu Kari Rice

 

Chicken Recipes – Chettinad Chicken Uppu Kari rice is my style of cooking rice with the authentic chettinad dish and tastes really good. Usually uppu kari refers to meat,ie salted mutton fry. My favourite is chicken, i prepared my version of uppu kari with chicken. This uppu kari usually prepared with boneless meat,i have chosen chicken with bone. Uppu kari means the first thing comes into our mind is the flavor and the taste, you can feel the red chillies, cumin,fennel and salt combined with juicy chicken dominates everything. Chicken uppu kari rice recipe takes everyone hearts to fall for it. After having this recipe,it won’t makes you to feel very heavy. The secret of the taste lies in the crushed shallots,red chillies, cumin and salt.Chicken uppu kari rice is very less spicy dish and easy to prepare.

Chicken Recipes – Chettinad Chicken Uppu Kari is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Recipes – Chettinad Chicken Uppu Kari rice is the great dish to have either for dinner or lunch. Chicken Recipes – Chettinad Chicken Uppu Kari rice can be served as a main course, its simillar to chicken pulao or chicken biryani, but feels very light. Chicken Recipes – Chettinad Chicken Uppu Kari rice can go well with Dal curry, raita, papad and any side dish. Chicken Recipes – Chettinad Chicken Uppu Kari rice is must try recipe that anyone can love it for its chilli, salt taste.


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig


Preparation method

  1. Heat oil in a pan, add fennel seeds,red chillies and curry leaves.
  2. Add finely chopped ginger and garlic pieces and saute it
  3. Add minced shallots and saute it for few mins
  4. Add salt and turmeric , stir it well
  5. Add tomato puree and cook for few mins.
  6. Add chicken pieces,the ground spicy powder and mix it well.
  7. Add few amount of water and cover it, cook for 15 mins.
  8. When oil floats at the top, add cooked rice and sprinkle sesame oil.
  9. Add fresh curry leaves and mix it well
  10. Serve it hot with papad or raita.

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Handi briyani


 


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Vermicelli Briyani

semiya briyani

Vermicelli biryani


Ingredients

Roasted Vermicelli-1 cup

Egg-4

Salt to tatse

Oil

 

For the tempering/tadka

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Cumin seeds-1/2 tsp

Peanuts-1 tsp

Curry leave-2 sprig

 

For the sauté:

Onion-2 medium

Green chillies-3 slitted

Ginger -1 inch

 


 

Preparation method:

 

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add the chopped onions, green chillies, ginger, salt and sauté it.
  3. Add the vermicelli and water (1:2 ratios) and stir well.
  4. Cover it and cook For the 5 min in a low flame.
  5. Add the scramble egg and stir it well.
  6. Garnish it with coriander leaves and serve it hot with chutney.

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Tomato Rice-Pressure Cooker method

Tomato Rice

Tomato Rice-pressure Cooker


 

Ingredients

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

Spices:

Briyani powder:2 tsp

Turmeric-1/4 tsp

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 6 medium (make it puree)

Lemon-1

 

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely For the 2 to 3 mins. keep it aside.
  2. Heat ghee/oil in a pressure cooker; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree, turmeric powder, biryani powder and the salt cook it For the 7 mins.
  6. When the oil floats at the top, add the basmati rice and water.(Water ratio 1:2- including the mixture prepared)
  7. Add lemon juice, coriander and mint leaves
  8. Cook it For the 3 -5 whistles
  9. Serve it hot with raita.

 


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