KAIKARI BIRYANI RECIPE

Credits:
chettinadrecipesblog.blogspot.com
youtube.com

Ingredients:

2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar) 10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)
2 potatoes
1 (medium sized) cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 lemon
1/4 cup coriander leaves (dhania patta)
1/4 cup mint (pudina) leaves (pudina leaves)
4 green chillies
10-12 curry leaves (kari patta)
10 tblsp groundnut (moong fali) oil (tel)
salt (namak) to taste
for masala paste
1/4 cup coconut (narial) (scraped)
10-12 cloves garlic (lasan)
1 inch ginger (adrak)
4 red chillies whole
2 tblsp coriander seeds
1 tsp cumin seeds
1 tblsp poppy seeds (khuskhus)
2 tblsp fennel (saunf) seeds (saunf)
garam masala powder
1/2 inch cinnamon (tuj/dalchini)
2 cloves (lavang)
2 green cardamoms
2 blades mace (javitri)
1 tsp peppercorns
1/4 tsp nutmeg (jaiphal) powder

Method:

·    Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.

·    Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.

·    Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.

·    Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.

·    Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.

·    Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.

·    Add double the quantity or enough hot water as per the quality of the rice.

·    Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.

·    Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.

·    Keep on hot charcoal for about 10 minutes.

Open when ready to serve.

Watch & Learn:

Sindhi Mutton Biryani Recipe

Credits:
youtube.com
khanakhazana-1.blogspot.com

Ingredients:

1 kg Mutton 

1 kg Basmati Rice 
1 Cup Yogurt or curd 
4 Onions (chopped) 
4 Tomatoes 
1/2 kg Potatoes 
1 tblsp Red chilly powder 
2 tblsp Coriander Powder 
1 tblsp Ginger garlic paste 
1 Bay Leaf 
Salt to taste 
Lemon juice (approx 3 lemons) 
1/4 kg Dried Apricots (Soaked in hot water ) 
Handful of Mint Leaves (chopped) 
4-5 Green Chillies 
Oil

Method:

·    Heat oil in a pan and add chopped onions.Fry till golden brown.Take out half the fried onions and keep aside.

·    Now mix in the mutton pieces,powdered spices and yogurt.Cook it till the water evaporates.

·    Add chopped tomatoes,potatoes,pulp of dried apricots,slit green chillies to it and cook till potatoes are done.

·    Take another pan and boil rice with handful of mint leaves till they are half cooked.

·    Take a handi or pot and make a layer of rice and top it with mutton.Repeat till its finished.

·    Sprinkle some mint leaves and rest of the fried onions on top.Cover it tightly and cook on low flame till rice is done.

·    Serve Hot

Watch & Learn:

Kachchi Biryani Recipe - Hyderabadi

Credits: indianfoodforever
img credits: cooklikepriya.blogspot

Ingredients:

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

Method:

·    Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.

·    Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.

·    Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.

·    In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).

·    Rub the chicken legs with this marinade and marinate it for 2 hours.

·    Boil atleast 5 ltrs of water with a little salt.

·    When the water starts boiling add the soaked rice.

·    In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid.

·    Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan.

·    Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee.

·    Cover the pan with the lid and cook on a high temperature till it just starts steaming.

·    Then cook on a medium flame till the chicken is tender and all the moisture is absorbed.

·    Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

Watch & Learn:

Biryani Nawabi Recipe - Hyderabadi

Credits: indianfoodforever
img credits: foodnetworks.blogspot

Ingredients:

750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

Method:

·    Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.

·    Fry the onions till crisp.

·    Grind the fried onions and chillies to a fine paste.

·    Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.

·    Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.

·    Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.

·    Add the drained rice and saute for 4-5 minutes.

·    Add warm water. The level of water should be 1 1/2 inches above the rice level.

·    Add salt as per taste. Cook till rice is done.

·    Spread on a plate and remove the cinnamon, cardamoms and cloves.

·    To Assemble

·    Take a heavy bottomed pan and line it with ghee.

·    Add the prepared mutton and sprinkle garam masala over it.

·    Cover with cooked rice and dot with ghee.

·    Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.

·    Cover the pan and seal the edges with dough.

·    Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.

·    Mix and serve hot garnished with chopped mint leaves.

Watch & Learn:

Qaabooli Recipe - hyderabadi

Credits: indianfoodforever
Img credits: madteaparty.blogspot

Ingredients:

Rice 1 kg
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

Method:

·    Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done.

·    Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).

·    Heat oil, add the remaining cinnamon, green cardamom, cloves and saute.

·    Add shahi jeera and when they crackle add ginger and garlic pastes and saute.

·    Add chopped green chillies and a little browned onions.

·    Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well.

·    Add turmeric powder, stir and take it off heat. Add yogurt and mix well.

·    Transfer half of the dal mixture into another pan.

·    Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk.

·    Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron.

·    Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done.