Category: Rice Varieties

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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Mutton Chukka Rice

mutton chukka rice

 


 

Ingredients

Boneless Mutton-500gms

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 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 mutton pieces and mix it well
  9. Cover it and cook it for 3-4 whistles.
  10. Open the lid ,transfer the curry into pan and cook it for 10 mins, and make it dry.
  11. Add cooked rice and mix it well.
  12. Garnish with fresh coriander and serve it hot with raita and papad.

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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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Handi briyani


 


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Kerala Chicken Briyani

Kerala  Briyani


Ingredients

Chicken -1 kg

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

For the Sauté:

Onions-4 medium

Green chillies-6 medium

Garlic-2tsp

Ginger -3tsp

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 salt cook it For the 7 mins.
  5. When the oil floats at the top, add the chicken pieces and mix it well.
  6. Add the basmati rice and water to the chicken.(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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Prawn Briyani

Prawn Briyani

Prawn Briyani


Ingredients

Prawns-500 gms

Basmati Rice-500 gms

Salt to taste

Oil

 

For the Tempering / Tadka:

Cloves-4

Cinnamon-2

Cardomom-2

Bay leaves-2

 

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)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  • Cook the rice separately.
  • Heat oil in a pan, cinnamon, cloves, cardamom and bay leaves.
  • Add Chopped onions and green chillies and sauté it
  • Add ginger garlic paste and fry it.
  • Add tomato puree and the spices with the salt
  • When the oil floats at the top, add the prawns and mix it well
  • Cover it and cook it For the 8 mins in a low flame.
  • Take the electric cooker, add the cooked rice as a layer and add the prawn masala on the top as a layer, garnish it with coriander leaves .repeat it For the 3 times.
  • Sprinkle orange colour diluted water at the top and cooks it For the 4 mins.
  • Garnish with Fresh coriander and serve it hot with raita

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Mutton Biryani – Quick Mutton Biryani South Indian Style – Electric Cooker Method

mutton Briyani

 

Mutton 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.

Mutton Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 15 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. The slow cooking process helps rice to blend with meat and the flavor of spices.

Mutton Biryani – is my version of cooking south indian style using electric cooker method. In mutton biryani, mutton pieces pressure cooked in onion tomato gravy with all aromatic spices and yogurt. Then curry is cooked with rice in electric cooker.This method is very simple and quick method, but delicious in taste.

Mutton Biryani – Mutton is low in Sodium. It is also a good source of Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Protein, Riboflavin, Vitamin B12 and Selenium.This food is very high in Cholesterol. B12 which is essential for the body’s metabolic reactions.Lamb is also nature’s best source for an amino acid called carnitine,which is needed to generate energy from fatty acids. Mutton is very healthy food when it is compared to other meats.

Mutton biryani is the perfect dish for family gatherings and parties. Mutton 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 mutton biryani as a side dish. This is an excellent dish that anyone can love it. Try it and enjoy.


Ingredients:

Mutton-1/2 kg

Basmati Rice-1/2 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 tbsp

Turmeric-1/4 tsp

 For the Sauté:

Onions-2 medium

Green chillies-4 medium

Garlic-6 cloves

Ginger flakes-1tbsp

Tomatoes- 2 medium (make it puree)

Ginger garlic paste-2tsp

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches

Lemon-1


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely for 2 to 3 mins. keep it aside.(optional)
  2. Heat ghee/oil in a pressure cooker; add cloves, cinnamon,aniseed, cardamom and bay leaves.
  3. Add chopped onions,ginger,garlic and sauté it
  4. Add crushed green chillies, coriander, mint leaves and cook it for few mins.
  5. Add ginger garlic paste and stir it well.
  6. Add tomato puree, turmeric powder, biryani powder and the salt, cook it for 7 mins.
  7. When the oil floats on the top and the gravy is thick, add the mutton pieces and mix it well.
  8. Pressure cook it for 3 whistles.
  9. Add the basmati rice  in the electric cooker, add the mutton curry and the water (Water ratio 1:2- including the mixture prepared).
  10. Add lemon juice,  chopped coriander, mint leaves and stir it well.
  11. Serve it hot with raita, egg, salad or korma.

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kuska Briyani – Pressure Cooker Method

tomato rice (2)

Kushka Briyani-Pressure cooker


Ingredients

Chicken stock/ Veg Stock-1 Cup

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- 2 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 stock and mix it well.
  7. Add the basmati rice and water .(Water ratio 1:2- including the mixture prepared)
  8. Add lemon juice, coriander and mint leaves
  9. Cook it For the 3 -5 whistles
  10. Serve it hot with raita.

 


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