Lamb Biryani
Ahmed and Zainab make their mom's lamb biryani for Eid al Adha! Learn more about Eid al-Adha on this week’s See Something Say Something podcast.
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Chicken Biryani - A step-by-step guide to the best rice dish ever
My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went.
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Ingredients
- 3 large red onions, sliced thin
- 200ml peanut oil for frying
- 1 kg chicken thighs, skin off
- 4 tbsp yogurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3 tsp ginger paste
- 1 tsp garlic paste
- Juice of 1 lemon
- 2 green chillies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 tsp cumin seeds
- 6 cloves
- Salt to taste
- 1 bunch mint
- 1 bunch coriander
- 1 kg aged basmati rice
Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy!
Biryani Decoded: My Easy Guide ???? | Marion's Kitchen
True happiness is homemade lamb biryani, and this recipe is as delicious as it gets. This Indian-inspired biryani dish features tender, fall-apart lamb, fluffy rice and all the extra homemade embellishments you'd expect from the real deal.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How a Pakistani Chef Makes Traditional Chicken Biryani | Passport Kitchen | Epicurious
In Pakistani cuisine, biryani is made for celebrations, associated with royalty and extravagance, and always made in abundance so that there's plenty to share. Watch Chef Fatima Khawaja, originally from Lahore, Pakistan, make traditional chicken biryani in this edition of Passport Kitchen.
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Director: Maria Paz Mendez Hodes
Director of Photography: Ben Dewey
Editors: Jamie Gordon, Micah Phillips
Host and Expert: Fatima Khawaja
Director of Culinary Production: Kelly Janke
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Culinary Producer: Jessica Do
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
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Pressure Cooker MUTTON BIRYANI | Mutton Biryani Recipe | Lamb Biryani By Varun Inamdar
Learn How To make a quick Mutton Biryani Recipe, from The Bombay Chef - Varun Inamdar only on Get Curried. Make this Mutton Recipe in a simple, quick and easy method, at your home and share your experience with us in the comments below.
Ingredients:-
For Marination:
1 kg mutton leg; Cut
2 tbsp ginger garlic green chilly paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1 cup beaten yogurt
1 cup deep fried onions hand crushed
1 cup chopped coriander leaves
1/4 cup mint leaves
1/2 cup chopped tomatoes
2 tbsp ghee
3-4 small cinnamon sticks
2 green cardamoms
2 black cardamoms
1 tsp cumin seeds
3 bay leaves
4 cloves
5-6 green chilies slit
Salt as required
Strands of saffron
1/2 cup milk
For the rice:
1/2 kg basmati rice
1 tbsp ghee
3-4 small cinnamon sticks
1 tbsp of cumin seeds
2 green cardamoms
2 black cardamoms
3 bay leaves
4 cloves
5-6 ginger garlic green chilies paste
Salt as required
For Layering:
1/2 cup coriander leaves
1/2 cup deep fried onions
2 tbsp ghee
Method:
For the rice:
- Soak Basmati Rice for 20 minutes in lukewarm water.
- In a pan with boiling water, add salt, ghee, ginger garlic and green chilli paste along with bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom. Allow the water to boil for 2 to 3 minutes.
- Add the soaked rice to the boiling water.
- Cook the rice on high flame for a minimum of 12 minutes.
- Once done, drain the rice.
For Marination:
- In a bowl, take mutton pieces and add yogurt, fried onions, mint leaves, coriander leaves, ginger-garlic and green chili paste, ghee and slit green chilies.
- Also add bay leaves, cumin seeds, red chili powder, turmeric powder, garam masala powder, saffron, cinnamon sticks, cloves, green and black cardamom.
- You can keep the marinated mutton aside for 30 minutes or else pressure cook them.
- Add sliced tomato and salt to taste.
- In order to enhance the flavor of the mutton, add milk instead of water so as to cook it.
- Lastly add oil and mix everything well.
- Pressure cook for 4 whistles.
- After 4 whistles, allow the pressure to subside completely.
- Time to layer the rice and the mutton gravy.
- In a pan, layer the gravy and then place the rice.
- Top it with ghee, fried onions, and coriander leaves.
- Repeat the layers.
- Cook it on a high flame for 7 minutes and then low flame for 7 minutes.
- Plate the rice and garnish it with fried onions and coriander leaves.
Watch 5 Types of Biryani Raitas, here-
Host: Varun Inamdar
Copyrights: REPL
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