Fish Biryani

 

EggBiryani (Pressure Cooker)

Qabooli Biryani - Hyderabadi Chana Dal Biryani

Ingredients

For The Rice
1 cup long grained rice (basmati)
1 tsp oil
salt to taste
2 tsp ghee



For The Chana Dal

1/4 cup chana dal (split bengal gram)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp ghee
1 tbsp oil
1/2 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 small piece cinnamon (dalchini) stick
2 cardamoms
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin seeds (jeera) powder
1/2 cup whisked curds (dahi)

To Be Mixed Into An Mint-coriander Mixture

1/4 cup finely chopped mint leaves (phudina)
1/4 cup finely chopped coriander (dhania)
1/4 cup deep-fried onions
5 slit deep-fried green chillies

Other Ingredients

1 tsp ghee
a pinch of saffron (kesar) strands
1 tbsp warm milk
4 tbsp rose water (gulab jhal)




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Pulao - North Indian Recipe

Ingredients :

Rice - 2 cups
Red chillies - 4
Almonds - 10
Aniseed - 1 tsp
Oil - 4 tbsp
Salt to taste




Grind together :

Onions - 2
Green chillies - 5
Garlic - 3
Ginger - 1 small piece
Cloves - 4
Black pepper - 10

Chicken Biryani - South Indian Recipes

Ingredients For Simple and Yummy Chicken Biryani

1/2 KG Boneless Chicken
4 Cups of Basmati Rice
3-4 Onion Chopped
Puree of 3-4 Tomatoes
1 tbs Ginger Paste
Garlic Paste (7-8 Cloves)
1 tbs Chilli Powder
1/2 tbs Turmeric
1 tbs Coriander Powder
1 tbs Roasted Cumin Powder
1/2 tbs Garam Masala Powder
1 tbs Chicken Biryani Powder
1 Cup Yogurt
1/2 tbs Ajwain(Good for Digestion)
Fresh Coriander Leaves for garnish
Salt to taste
Oil 2-3 tbs
6 Cups of Water (For cooking rice)

Hyderabadi Biryani - South Indian Recipe

Ingredients 

1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Vegetable Biryani - South Indian Recipes,

Ingredients:

Rice - 3 cups
Carrots - 2
Fresh Green beans - 50 gms
Green peas - 100 gms
Cauliflower - 100 gms
Double beans - 100 gms
Onions - 2
Tomatoes - 2
Fresh curd - 1/2 cup
Fresh milk - 1/2 cup
Green chilies - 2
Ginger - Garlic paste - 2 tsp
Turmeric powder - 1 tsp 
Ghee - 2 tsp
Oil - 2 tsp
Salt to taste
Bread Slices - 4

Read More : http://moversandmoves.blogspot.com/2015/03/vegetable-biryani-south-indian-recipes.html

Thalassery Biryani

Ingredients

Biryani rice – 4 cups
Chicken (dressed big pieces) – 1 kg 
Onion – half kg.
Tomato – 3
Grinded Green chili– 10 
Chopped ginger – 2 tbsp 
Chopped garlic – 2 tbsp
Lemon – 1 
Curd – 1 cup
Corriander leaves – 15 gm
Curry leaves – as needed
Garam masala – 1 tbsp
RKG (ghee) – 250 gm
Cloves – 5
Cardamom – 5 
Cinnamon – a big piece
Cashew nuts – 100 gm
Raisins – 50 gm
Water – 6 cups
Salt - to taste

Read More :Click Here

Egg Biryani - North_Indian

Ingredients:

Basmati Rice – 2 cups
Ginger – 1 inch piece
Garlic – 10 cloves
Tomatoes – 2
Onions – 3
Green Chillies – 2
Turmeric Powder – 1/4 tsp
Ghee – 1 tsp
Oil – 2 tsp
Eggs – 7 to 8
Cinnamon – 2 sticks
Cloves – 2
Bay Leaf – 2
Mint Leaves – 1 cup, chopped
Coriander Leaves – 1/2 cup, chopped
Salt as per taste

Read More : Click Here

Hyderabadi Biryani - South Indian Recipe

Ingredients 

1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Vegetable Biryani - South Indian Recipes,

Ingredients:

Rice - 3 cups
Carrots - 2
Fresh Green beans - 50 gms
Green peas - 100 gms
Cauliflower - 100 gms
Double beans - 100 gms
Onions - 2
Tomatoes - 2
Fresh curd - 1/2 cup
Fresh milk - 1/2 cup
Green chilies - 2
Ginger - Garlic paste - 2 tsp
Turmeric powder - 1 tsp 
Ghee - 2 tsp
Oil - 2 tsp
Salt to taste
Bread Slices - 4

Grind together :

Red chillies - 2
Dhania - 1 tbsp
Pepper - 1/4 tsp
Cloves - 2
Cinnamon - 1 inch stick
Coriander leaves - little

Method :

1. Wash the rice and soak in water for 20 minutes.
2. Dice all the vegetables into one inch long pieces.
3. Slice onions finely.
4. Blanch tomatoes in hot water and take extract (Puree) and keep aside.
5. Heat oil in a pressure pan, add onions, fry till soft. Add ginger garlic paste and slightly fry and add ground paste, fry till oil shows separates.
6. Add turmeric powder, tomato puree and curd, diced vegetables, green chillies and salt, saute for few minutes.
7. Grease ghee in bowl and spread the soaked rice and sauted vegetable mixture with 3 1/2 cups of fresh water and fresh milk.
8. Cover the lid and cook upto 2 whistles or till the rice is tender.
9. Open and stir gently.
10. Finally cut bread slices into small pieces and deep-fry in oil till colour.
11. Mix with the biryani. Stir over and serve hot with onion raitha.