How To make Biriani
6 Chicken legs, skinned
-and cut up (keep the bones) -or 2 lb Beef, boiled for 1 hour
1/2 c Plain yogurt
2 ts Ginger
2 ts Garlic
1 ts Salt
1 ts Black pepper
1/2 ts Turmeric
4 tb Oil
1 Can tomato paste
1 lg Tomato, chopped
3 Green onions, chopped
1/2 md Green pepper, chopped
2 tb Lemon juice
2 1/2 c Basmati rice, washed
7 c Water
2 tb Salt
2 tb Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 ts Jeera seeds
Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala
and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. Walt MM Christine Toronto, Canada casmith@interlog.com
How To make Biriani's Videos
Biryani recipe | Biriani | How to cook a tasty and easy biryani step by step | Swahili biryani .
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Ingredients:
Mutton meat 1/2kg
Ginger garlic paste 3tblespoon
Youghrt 5tablespoon
Oil 1/4 cup
4 tomatoes
4 potatoes
3tablespoon tomato pure
1tablespoon garamasala
1 tablespon biryani powder
1/2 teaspoon tumeric powder
Salt to taste
1 lime
Jumbo or magi cube
4 large onions
Corriander leaves
4boiled eggs
Food Colouring (red ,green ,orange).
Rice1 1/2 glas
2glass water
paneer biryani recipe | easy paneer biryani recipe
recipe:
biryani masala powder recipe:
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Easy & Tasty Chicken Biryani By Wild Cookbook with ENG SUB | Biryani | Charith N Silva
Let’s make the tastiest chicken biryani
Ingredients needed to cook the chicken :
Chicken
Ghee/ oil
Bay leaves
Cumin
Cloves
Cinnamon stick
Onion
Ginger
Garlic
Tomato
Masala powder
Chili powder
Salt & Pepper
Turmeric
Coriander powder
Star anise powder
Cardamom powder
Water
Yoghurt
Lime
Ingredients needed to cook the rice :
Basmati rice
Ghee
Salt
Bay leaves
Cumin
Coriander seeds
Cilantro & mint leaves
Cloves
Cinnamon stick
For the garnish:
Coriander leaves
Fried onion
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#biryani #charithsilvacooking #wildcookbook
Simple Beef Biriyani | ബീഫ് ബിരിയാണി | One Minute Recipe
#foodhuntersabu #biriyani #oneminuterecipe
ഇന്നത്തേത് വളരെ എളുപ്പം ഉണ്ടക്കാവുന്ന ബീഫ് ബിരിയാണി രസിപ്പി ആണ്. ട്രൈ ചെയ്തിട്ട് അഭിപ്രായം കമ്മന്റ് ചെയ്യാൻ മറക്കരുത്.
Traditional and Authentic Dindigul Chicken Biryani Recipe | Cookd
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Dindigul Chicken Biryani Recipe:
For Biryani masala :
Cinnamon - 3 Sticks
Green Cardamom - 8 nos
Cloves - 5 nos
Star Anise - 2 nos
Kalpasi - 1 tsp
Peppercorns - 1 tsp
Ginger Garlic Paste :
Ginger (roughly chopped) - 35gm
Garlic - 35 gm
Other Ingredients:
Seeraga Samba Rice (washed and soaked) - 500g
Groundnut Oil - 3 tbsp + 1tbsp
Ghee - 3 tbsp
Bay Leaves - 2 nos
Onion (finely chopped) - 3 nos
Green Chilli (slit) - 2 nos
Coriander leaves (roughly chopped) - ¼ Cup
Mint Leaves - ¼ Cup
Tomato (Finely Chopped) - 2 nos
Red Chilli Powder - 1 tbsp
Curd - ¾ Cup
Chicken (biryani Cut) - 1kg
Salt - 1 tbsp
Water - 750ml
Lemon - ½ no
Cooking Instructions:
1. Heat a pan and dry roast the spices for the biryani masala till it is aromatic.
2. Transfer it to a blender and grind it to a coarse powder.
3. Blend the ginger and garlic with little water to a fine paste. Keep it aside.
4. Heat a pot, add groundnut oil and ghee. Add the bay leaves and let it crackle.
5. Add the onions and saute till they turn translucent.
6. Add the green chilli and let it cook in the oil for a minute. Keep mixing it well
7. Add the coriander and mint leaves and let it fry till it gives out an aroma.
8. Add the ginger garlic paste and cook it for a minute.
9. Add the tomatoes and cook it till it turns soft.
10. Add the red chilli powder, biryani masala, and cook it till it gives out an aroma.
11. Add the curd, mix it well. Cook it until oil starts floating on top.
12. Add the chicken pieces and cook it till it is evenly coated with the masala.
13. Add salt, mix it well.
14. Cover and cook the chicken on a medium flame for 10 minutes.
15. Give it a mix and add the rice. Mix the rice gently for a minute in the masala.
16. Add water, mix, and bring it to a boil, and let it cook till the rice and water are at the same level.
17. Cover the pot with foil. Close it tightly with a lid.
18. Place it on a preheated tawa and cook it on a dum on low flame for 15 minutes.
19. Turn off the flame after 15 minutes and let it rest for another 5 minutes before opening the pot.
20. Open the pot, fluff the rice and chicken pieces.
21. Serve it hot with raita and accompaniments of your choice.
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Wedding-style Chicken Biryani | Marriage Biryani | Chicken Vadi Biryani | Chicken Biryani | Cookd
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Wedding-style Biryani is not just a festive food item, it makes the occasion more special. This #MarriagestyleBiryani is made with Chicken, Basmati rice, and other aromatic ingredients. You can now make this #ChickenVadiBiryani at home today and serve it hot in Banana leaves to get the whole wedding experience.
Wedding-style Chicken Biryani :
Chicken (biriyani-cut) - 750 grams
Basmati Rice (soaked) - 600 grams
Oil - 100 ml
Cinnamon - 3 Sticks
Cardamom - 3 nos
Cloves - 4 nos
Bay Leaf - 1 no
Onion (finely sliced) - 3 nos
Tomato (finely-sliced) - 3 nos
Mint Leaves (roughly chopped) - ¼ Cup
Coriander Leaves (roughly chopped) - ¼ Cup
Green Chilli (slit) - 3 nos
Kashmiri Chilli Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Curd - ½ Cup
Water - 3 Cups + As Required
Salt - 1 tbsp + 1 tbsp
Cooking Instructions:
1. In a pan, add the sliced onions, whole spices and green chillies. Add oil, turn on the flame and cook the onions till they turn golden brown.
2. Add the coriander and mint leaves and fry them for a few seconds.
3. Add the ginger garlic paste, cook it for a minute.
4. Add the kashmiri chilli and cook it for a few seconds till it brings out a bright red colour.
5. Add the tomatoes, cook them till they get mashed and oil splutters from the sides. Add salt.
6. Add curd, mix it well. Add water, mix it well and bring it to a boil.
7. Add the chicken, mix it well. Cover and cook it on a medium flame for 10 minutes.
8. In another pot, boil water, add salt to it and make sure the water tastes slightly salty. Add the rice, cook it till it is 70% done (for about 2-3 minutes). Strain the rice immediately. Reserve some of the water.
9. Add the rice to the chicken masala, mix it very gently. If there isn't enough water, pour water till it is equal to the level of the rice.
10. Bring it to a boil and immediately cover the pot with silver foil and a fitting lid.
11. Place the pot on a preheated tawa and keep the biryani on dum for 15 minutes on a medium flame.
12. Serve it hot.
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