Showing posts with label Biryani-Recipes. Show all posts
Showing posts with label Biryani-Recipes. Show all posts

Fried Chicken Biryani

How To Make Fried Chicken Biryani


Fried piece chicken biryani is one of the most famous traditional Indian Recipe. The main difference between the regular dum biryani and fried chicken biryani is 70% of the chicken is cooked and fried before we dum the chicken piece with rice. Though this fried chicken biryani is time taking process the taste will make you try this biryani, again and again, just follow the instructions in making the fried chicken biryani recipe and have a great awesome lunch or dinner.

Ingredients Required:

Chicken – ½ kg
Basmati rice – ½ kg
Ginger – garlic paste – 2 tablespoons
Onion – 1 (finely chopped)
Green chilies – 4 (sliced)
Tomatoes – 3 (finely chopped)
Cloves – 8
Kapok buds – 6
Shah jeera – 1 tablespoon
Cardamom – 8
Star Anise – 4
Bay leaves – 2
Cinnamon – 4
Coriander leaves – 1 bunches (cleaned and finely chopped)
Pudina – 1 bunch(cleaned and finely chopped)
Onions – 2 (sliced)
Coriander powder – 2 tablespoons
Salt to taste
Turmeric powder – ½ teaspoon
Garam Masala powder – 2 tablespoons
Black pepper powder – 1 teaspoon
Red chili powder – 3 teaspoons
Yogurt – 1 cup
Oil for deep fry
Cashew nuts – 3 tablespoons
Lemon – 1 (extract the juice without seeds)
Ghee – 4 tablespoons
Orange food color – ¼ teaspoon





Preparation method:

In a large mixing bowl add cleaned chicken, ¼ teaspoon of turmeric powder, salt to taste, 2 tablespoons of red chili powder, 1 tablespoon of coriander powder, a tablespoon of Gara Masala powder, a teaspoon of black pepper powder, 2 tablespoons of yogurt, a tablespoon of Ginger – Garlic paste, 2 tablespoons of lemon juice.
Mix all the ingredients well.
Now keep the mixing bowl in refrigerator for 1 hour.
Switch on the stove and heat a pan.
Now add 4 tablespoons of oil into the pan and heat it.
Now add sliced onions into the pan and fry them till they change to golden brown.
Then transfer the fried onions onto a paper napkin and switch off the stove.
Now wash the basmati rice and soak it in water for 30 minutes.
Now switch on the stove and heat a pan.
Add enough oil to deep fry and heat it.
Then fry the marinated chicken into the oil.
Fry the chicken pieces in medium flame and then cook the other side by flipping it using a spatula or slotted ladle.
Fry the pieces till they change to light red color and 70% of the chicken is cooked.
Using a drainer scoop the chicken pieces out and place them on a paper napkin.
Then repeat the same process till rest of the chicken is done.
Now switch on the stove and a vessel.
Add water into the vessel to cook the rice.
Then add Garam Masala spices and salt to taste into the water.
Finally, add a tablespoon of oil into the water and mix it once.
Cover the vessel and allow it boil for 2 minutes on high flame.
Then add soaked basmati rice into the water and mix it once again.
Cover and cook the rice for 3 minutes.
Then remove the plate and stir it once again.
Cook it till 70% of the rice is done.
Then switch off the stove and drain the water.
Now switch on the stove and a heavy wide bottomed vessel.
Then add 4 tablespoons of oil and heat it, and add remaining Garam Masala spices into the oil and fry them once.
Then add chopped onions and fry them.
Now cover the vessel and cook the onions on low flame.
Now add chopped tomatoes and mix it once.
Then add salt as per taste, and ¼ teaspoon of turmeric powder into the onion tomato mixture.
Mix it once and cover the vessel. Allow it cook for 3 more minutes.
Then remove the plate and add cashew nuts into the mixture and then add red chili powder and a tablespoon of coriander powder into the mixture and mix it once.
Then add sliced green chilies and ginger – garlic paste into the mixture and cook it for a minute by closing the vessel.
Then add remaining yogurt into the mixture and mix it well.
Now add chopped coriander, pudina leaves and then add marinated chicken water.
Mix it well and then add 2 tablespoons of lemon juice and cook it for 2 minutes by closing the vessel.
Then mix it well until oil oozes out from the sides and then add 2 cups of water into the mixture.
Mix it well and check the taste.
Cover and cook the masala mixture for 2 minutes on high flame.
Then add fried chicken pieces and mix it well.
Cook it for a minute and adjust the flame to low.
Then add cooked rice into the mixture and add a tablespoon of ghee on the rice.
Then add fried onions, finely chopped coriander and pudina leaves on the rice.
Then add a teaspoon of garam masala powder on the rice and cover the vessel with a foil or make chapatti dough and cover the pan with thick chapatti dough on high flame.
Then add a teaspoon of food color into the ¼ glass of water and mix it well.
Then add food color into the rice and cover the vessel and cook the rice.
After 5 minutes adjust the flame to low and switch on the stove and place a tawa and heat it.
Then transfer the biryani vessel and place it on a tawa and adjust the flame to medium, cook it for 5 minutes and then adjust to low.
Cook it for 10 minutes till the rice is fully cooked and then switch off the stove.
Then remove the plate and mix the biryani once and transfer to a serving bowl

Tasty and delicious Fried Chicken Biryani is ready to serve

Serving Suggestion:

Serve the Fried Chicken Biryani with raita or with any Non - Veg curry

Note:

Don’t crowd the vessel with too many pieces while frying.
Don’t stir too much while cooking and this may cause the pieces to break

Nutrition facts:

Serving size: 2 plates

Total fat – 17g
Sodium – 930mg
Total carbs – 48g
Dietary fiber – 3g
Sugars – 7g
Protein – 19g

Prawns Dum Biryani Recipe

How to Make Prawns Dum Biryani Recipe


Ingredients:
  1. Prawns – ½ kg
  2. Basmati Rice – 400 gms
  3. Star Anise – 2
  4. Marati bud – 6
  5. Cloves- 6
  6. Black pepper -1/4 tea spoon
  7. Cinnamon – 1 inch 3 pieces
  8. Black cardamom -2
  9. Green cardamom -6
  10. Mace – small flower
  11. Nutmeg –small piece
  12. Shajeera- 1 table spoon
  13. Bay leaves -2
  14. Salt  - to taste
  15. Red chilli powder – 1 table spoon
  16. Turmeric – ¼ tea spoon
  17. Coriander powder – 1 table spoon
  18. Curd -250 ml
  19. Lemon- half
  20. Green chilli -4 (cut each into 4)
  21. Mint leaves – 1 cup (finely chopped)
  22. Ginger garlic paste – 1 ½  table spoon
  23. Coriander leaves- 1cup (finely chopped)
  24. Onions – 2 (chopped into straight slices)
  25. Ghee – 1 table spoon
  26. Oil- 8 table spoon
  27. Saffron food colour – pinch

Prawns Dum Biryani Preparation Method:


1. Clean basmati rice twice with water and then soak in water for half an hour.

2. Take cloves, black pepper, cinnamon, Green Cardamom, mace, nutmeg, star anise, bay leaf in a mixer jar and grind the spices and take it into a bowl.

3. Pour some water in food colour and mix well.

4. Squeeze lemon juice without seeds.

5. Remove the waste on prawns and clean them with water.

6. Now take cleaned prawns in a bowl and add salt to taste, 1tbsp chilli powder, ¼  tbsp turmeric powder, 1 tbsp coriander powder and grinded biryani masala (step 2) , 1 ½ tbsp ginger garlic paste, 2 tbsp lemon juice (step 4), curd


 Mix this well so that all ingredients get mixed with prawns and leave it for 15 minutes to marinate.

7. Place a pan on a stove and pour 2 tbsp oil once the pan is hot.

8. Once the oil gets heated put the sliced onions into the pan and fry on a high flame for 2minutes. 


After 2 minutes reduce it to low flame and fry onions my mixing till it gets golden brown colour, keeps them aside.

9. Now place a bowl on the stove with one-litre water and turn on the flame, add salt to taste, shajeera , bay leave,  green cardamom, cloves, black cardamom and 1 tbsp oil to water and mix well. 

Oil in the water helps to cook rice properly.

Put a plate on bowl and boil water for 2 minutes. After two minutes add soaked basmati rice into bowl and mix well. Leave the rice to cook for 3 minutes and then mix well once again. Cook rice till 70%.

10. When rice is cooking meanwhile, place a pan on non stick pan (little big). Note: Don’t turn on flame.
       Add prawns mixture, finely chopped coriander leaves, finely chopped mint leaves, green chillies, marati      bud, shajeera, few fried onions (step 9) and 1 tbsp ghee, 1 tbspn oil one after another and mix well.
         Spread this mixture in the pan as bottom layer evenly.
11. Now shift rice to the non stick pan with the help of a ladle without water and arrange on prawns layer evenly.

12. Now on this rice layer add coriander leaves, mint leaves and fried onions and remaining biryani masala, 1 tbsp oil and 3 tbspn saffron colour.

13. Place non stick pan on a stove and turn on the flame, place a lid on the pan. This lid should be tight. 
If you feel the lid is not tight you can use wheat dough or all purpose flour dough to stick lid and edges of non stick pan to secure the lid tight.

14. Cook biryani in high flame for 2 minutes and then in medium flame for 2 minutes. After 2 minutes adjust it to low flame and cook it for 15 minutes.

15. Turn off the flame and wait for 5 minutes.

16. Mix the biryani from lower layer slowly so that the prawns layer get mixed with rice.

17. Now the tasty Prawns dum biryani is ready to serve.

PRAWN-DUM-BIRYANI

Mutton Biryani Recipe (English Subtitles) మటన్ బిర్యాని చేయడం ఎలా

Mutton Biryani Recipe

Ingredients:
  • 1/2 kg Mutton
  • 300 gms Basmati Rice
  • 3 Pieces Onion (Sliced)
  • 5 Green Chillies
  • 5 Cloves
  • 1 Lavang Flower
  • 6 Kapok Buds
  • Small piece Mace
  • 1 Areca nut
  • 3 Cinnamon
  • 5 green Cardamom
  • 3 Biryani Leaves
  • 1 tbsp Coriander powder
  • 1/2 tbsp Cumin powder
  • 2 tbsp Garam Masala
  • 1 tbsp Biryani masla powder
  • 1 tbsp Black pepper powder
  • 1 tbsp red chilli powder
  • 1 tbsp ginger garlic paste
  • 1 tbsp cinnamon powder
  • 1/4 tsp Turmeric
  • 5 bunches coriander leaves
  • 5 bunches mint leaves
  • salt to taste
  • 2 tbsp cashew nuts
  • 1 cup oil
  • 2 Big lemons
  • 1 cup curd
  • 50gms ghee
  • a pinch of saffron


Preparation Method:

  1. Take freshy cleaned mutton and add salt taste to taste
  2. Add 1 tsp turmeric,
  3. 1 tsp coriander powder,
  4. 1/2 tbsp cumin powder
  5. 1 tbsp chilli powder,
  6. 2 tbsp garam masala,
  7. 1 tbsp black pepper powder,
  8. 1 tbsp biryani masala powder,
  9. 1 tbsp ginger garlic paste.
  10. Mix the pieces well so that all pieces are covered with the paste
  11. Add 2tbsp cashew
  12. Add a cup of curd to it
  13. Add lemon juice to the mutton mixture.
  14. Mix the ingredients well with hand so that the paste is stuck to each and every piece.
  15. Add spices
  16. 5 Cloves
  17. 1 Lavang Flower
  18. 6 Kapok Buds
  19. Small piece Mace
  20. 1 Areca nut
  21. 3 Cinnamon
  22. 5 green Cardamom
  23. 3 Biryani leaves to the mutton mixture.
  24. Refrigerate the mutton mixture for 2 hours
  25. Take a pan and add 3 tbsp oil.
  26. After oil is heated up, add onions
  27. Mix well in oil,
  28. Cover it with lid for 2 mins
  29. Mix well
  30. Put in low frame and let the onions fry till light brown.
  31. Keep mixing the onions so that they dont get burnt
  32. Take them into another bowl as the pan is still hot
  33. Prepare rice for biryani:
  34. Take 300 gms rice and clean it properly
  35. Do not throw away the water.
  36. Take 1 glass of water and let the rice soak for 10 minutes.
  37. Switch on the stove and boil water to put rice
  38. Put the same amount of spices in the water which u have used in mutton mix.
  39. Rice will get masala flavour if you add up these spices to boiling water
  40. Take the mutton mixture and add green chillies,
  41. Add finely chopped corainder leaves and mint leaves
  42. Also add fried onions.
  43. Add 1/4 tsp green cardamom powder to the mix and mix well
  44. Add 3tbsp oil, 3 tbsp ghee to mixture and mix them.
  45. Spread the mixture to bottom of vessel.
  46. After the water boils, add rice to boiling water along with salt to taste.
  47. Cover with lid and let it cook for a minute.
  48. Keep stirring the rice for every now and then so that rice doesnt stick to bottom.
  49. Switch off the stove when u can break the rice with your finger
  50. Put the rice in layers over the mutton mixture.
  51. Keep adding brown onions,
  52. coriander leaves,
  53. 1/4 tbsp mint leaves
  54. 1/4 tbsp green cardamom powder,
  55. 1/4 tbsp garam masala powder in between each layer of rice.
  56. Add up 2 tbsp ghee in the last layer of rice.
  57. Add up water to the rice.
  58. Take the food color and add 3 tbsp to the rice.
  59. Take wheat flour and make chapati dough.
  60. Take the dough and roll it and place it on the vessel as shown.
  61. cook for half n hour and let it cool down for 10 mins,
  62. Biryani is cooked
  63. Mix the biryani rice and the mutton peices from bottom of vessel
  64. Mutton Biryani is ready to be served hot.!!!

Chettinad Chicken Curry Recipe (English Subtitles) చెట్టినాడ్ చికెన్ కూర




Chettinad Chicken Curry Recipe



Ingredients


Chicken - 1/2 KG

Onions - 2

Green Chilli - 4

Tomatoes - 2

Cumin Seeds
-1 Table Spoon

Coriander seeds
-3 Table Spoons

Black Pepper
-1 Table Spoon

Cloves - 4

Cardamom - 4

Cinnamon - 1

Star Anise

Bay Leaves - 1

Red Chilli - 8

Saunf/Aniseed
-1 Table spoon

fenugreek seeds
-1 Tea Spoon

Poppy Seeds
-2 Table Spoons

Cashew Nut
-2 Table Spoons

Oil
-3 Table Spoons

Red Chilli Powder
-1 Table Spoon

Curry Leaves
-4 Bunches

Salt
-To Taste

Ginger Garlic Paste
-1 Table Spoon

Turmeric Powder
-1/4 Tea Spoon

Preparation Method


  • Place a pan on the stove and heat it
  • Once the pan get heated, Add masala spices -coriander seeds, black papper, cumin seeds, bay leave, red clillies, Star Anise, cardamom and cloves.
  • Also add Saunf and fenugreek seeds
  • mix all and fry them
  • Put it in low flame and fry them throughly untill gets a nice aroma
  • Mix spices throughly so that it will get evenly fried
  • Cumin seeds are cracke now and nice aroma smell is coming out
  • Confirmed that spices fried to sufficient level
  • Switch off the stove
  • Transfer the spices into a plate and make them cool
  • Once the spices gets cool, add them in a mixer jar and grind them as a fined powder
  • This is called Chittinad masala powder
  • Must store this Chittinad masala powder in an air tight container, so it wont loose the nice Aroma
  • We can use this Chittinad masala powder in chicken curry, mutton curry, Prawns curry, Fish curry and even in Biryani's as well
  • Add cashew nuts and poppy seeds into a small mixer jar
  • Make them as fine paste by adding small amount of water
  • Adding Cashew nuts and poppy seeds paste will nice gravy
  • Now the paste is ready to use
  • Place a pan on the stove and heat it
  • After heating the pan add 3 table spoon of oil
  • Once the oil gets heated add finely chopped onions
  • Also add chopped green chillies
  • Fry them well till they become soft
  • Close the pan for 1 minute
  • After 1 minute open the lid and again mix them well
  • if we do continuous stirring onions wont get burn and helps evenly fried
  • Add salt to taste
  • Add 1/4 tea spoon turmeric powder
  • Mix well
  • Adding salt before, will make onions to fry fast
  • Place the lid and keep it under low flame
  • Open the lid after two minutes
  • Add finely chopped tomatoes
  • Mix well and cook till tomatoes become soft 
  • Put the lid and cook for 2 minutes in low flame
  • Open the lid after 2 minutes
  • Add 1 table spoon of Ginger Garlic paste
  • and mix well
  • Place the lip till ginger garlic paste raw smell gets disappear
  • Open the lid after 2 minutes
  • Now add the finely washed chicken
  • Mix well
  • Close the pan for 5 minutes
  • Open the lid after 5 min and mix well again
  • Add 1 table spoon red chilli powder
  • Add 2 table spoon of Chettinad chicken masala powder
  • If you want more spiciness, add one more table spoon of Chettinad chicken masala powder
  • Add 2 buches of curry leaves
  • Mix well
  • Basically Chettinad chicken curry is one of the spicy recipes, it is better to make frequently in rainy season
  • Close the lid and put it under low flame
  • Open the lid after 10 minutes
  • Mix well
  • Add half glass water and mix well
  • Close the lid for 5 minutes
  • Open the lid
  • and add Cashew nuts and poppy seeds paste
  • We can also use fresh coconut paste
  • Mix well
  • Close the lid for 5 minutes
  • Open the lid 
  • and notice that oil oozes out and gravy becomes thick
  • Then Chettinad chicken curry is ready to serve 




How to Prepare Chicken Dum Biryani (English Subtitles) చికెన్ ధమ్ బిర్యాని ని తయారు చేయడం ఎలా?

How to Prepare Chicken Dum Biryani in Telugu

Ingredients

  • Chicken -250 grams
  • Red chili powder – 2 table spoons
  • Salt – to taste
  • Turmeric – one pinch
  • Ginger garlic paste – 2 table spoons
  • Curd -1/4 liter
  • Biryani spices – few
  • Biryani masala – 1 table spoon
  • Cardamom -2 or 3 cloves
  • Mint leaves – 2 bunches
  • Onions -2 or 3
  • Green chillie-4
  • Lemon -1
  • Shajira – ½ tea spoon
  • Tasting salt – 1 pinch
  • Drinking water – sufficient quantity
  • Coriander leaves -1 bunch
  • Rice- ¼ kg




Preparation method
  • Wash chicken thoroughly
  • Keep Curd, washed mint leaves in reach
  • Soak masala spices and drain the water
  • Keep Washed coriander, ginger garlic paste, lemon, salt , red chili powder and biryani masala in reach .
  • Now add salt as per taste and two table spoon of chili powder in chicken bowl.
  • You can add more spice powder if you want a pungent taste in biryani
  • Now add biryani masala and ginger garlic paste to bowl of chicken.
  • Now add readily available soaked biryani spices.
  • Gently mix the entire mixture so that all the ingredients blend well
  • Now add ¼ liter of curd to the mixture.
  • Mix well again.
  • Now add the bunch of washed coriander and
  • Add  bunch of washed mint leaves
  • Mix it well again
  • Now squeeze lemon juice into mixture without seeds.
  • Generally one lemon juice would be sufficient, if you like more sour taste, you can add more.
  • While squeezing the lemon into the mixture, make sure there are no lemon seeds, otherwise, it will cause bitter taste.
  • Now add a pinch of turmeric, shajira and tasting salt to the mixture.’
  • Make sure you add only little tasting salt and shajira to the chicken mixture, otherwise, it will differ in the taste.
  • Now switch on the stove to fry onions
  • Place a frying pan and add oil enough to fry onions.
  • Once the oil heats up, add cleanly washed and thinly sliced onions (lengthwise).
  • Keep string the onions in the pain so that they cook well.
  • Keep the flame low if you feel necessary.
  • Otherwise keep the flame high and keep stirring.
  • After the onions turn into brown color, switch of the stove
  • Take them into separate plate.
  • Keeping them in the same pan will leave them burned.
  • We are going to use the left over oil in the frying pan for Dum biryani so, keep it aside.
  • To prepare rice, switch on the stove and place two glasses water in a vessel.
  • After the water boils up, add washed ¼ kg rice to the water.
  • Take a hand spoon and mix the rice well.
  • After 5 minutes, you will observe the rice partially cooked.
  •  Switch off the stove Close the lid on the rice.
  • Dain the leftover water in partially cooked to another bowl
  • Now take deep frying pan and spread chicken mixture at the bottom of the vessel.
  • Add sliced green chilies on the mixture  
  • now add  fried onion
  • Now add left over oil while frying onions.
  • If you love ghee taste, add two table spoons of ghee or else, you can add oil.
  • Mix the mixture well and spread over entire pan.
  • Add partially boiled rice to the mixture
  • Spread it evenly so that entire chicken mixture is covered
  • Sprinkle left over fried   onions over rice
  • Add little leftover water(while cooking rice) to the mixture
  • Switch on the stove and place the vessel on it.
  • Close the pan with the lid and cover the lid with neat and clean cloth.
  • Place a weight on the lid so that the vapor does not escape.
  • Keep the flame low for after 5 minutes
  • After 10 minutes, check if the Dum biryani is ready
  • Take the lid off and check if the rice is soft
  • Now biryani is ready.
  • Mix the entire rice and chicken mixture so that it blends well with each other.
  • Delicious chicken dum biryani is ready to serve

Mutton Biryani Recipe మటన్ బిర్యాని చేయడం ఎలా




Mutton biryani recipe preparation takes quite long time but the taste of this biryani will be really awesome if you have followed the correct process as shown in this video.

Weekend special mutton biryani makes the weekend very special in lunch and dinner time.

Try this mutton biryani and have an awesome tasteful lunch or dinner. but don't miss to add any ingredients as mentioned.

For latest recipes please subscribe our Mana Vantillu channel

Hyderabadi Chicken Biryani ( హైదరాబాది చికెన్ బిర్యాని)

How to Make Hyderabadi Chicken Biryani


Hyderabadi Chicken Dum Biryani is a classic dish and eye-catching aromatic rice loved by all. It is a Dum method and it is called so as the chicken is marinated for about 30 minutes and half cooked rice is placed inside the cooking pot and is tightly sealed with chapatti dough and cooked by not letting the steam come out. By doing so the biryani gets cooked well and also keeps the flavors intact and therefore, it’s called as ‘Dum Cooking’.

Ingredients Required:

Chicken – 300g
Basmati Rice – ¼ kg
Mace – ¼ teaspoon
Cinnamon – 4
Cloves – 8
Cardamom – 5
Marathi bud – 8
Bay leaves – 3
Star Anise – 2 tablespoon
Salt to taste
Turmeric – ¼ teaspoon
Biryani Masala – 1 tablespoon
Red Chili powder – 1 tablespoon
Onions – 4 (sliced)
Green chilies – 4(sliced)
Ginger-Garlic paste – 1 tablespoon
Garam Masala powder – 1 tablespoon
Cardamom Powder – 1 tablespoon
Coriander leaves for garnish
Mint leaves
Lemon – 1(extract the juice without seeds)
Ghee
Yogurt – ½ cup
Oil – 3 tablespoons

Preparation method:

Chicken marinating:

a. Firstly wash the chicken pieces well.
b. Add salt, turmeric powder(¼ teaspoon), red chili powder(1 tablespoon), Garam masala powder(1 tablespoon), biryani masala powder (1 tablespoon), ginger-garlic paste(1 table spoon), a pinch of cardamom powder, a bunch of coriander leaves, a bunch of mint leaves and yogurt(½ cup) to the chicken.
c. Mix the whole mixture well with free hands.
d. To this mixture add lemon juice extracted without seeds.
e. And mix it well.
f. Marinate for 30 minutes.

Procedure to Cook Rice:

Firstly, wash the basmati rice and soak it for about 30 minutes.
Take a cooking pan; add oil (3 tablespoons).
Add onions and deep fry them till brown in oil by closing the pan on low flame.
When they turn brown, set aside ¼ parts of these fried onions.
Now switch off the stove and transfer the fried onions to another plate.
Take a cooking pot, add water generously into it.
Into the water, add salt as per taste, cinnamon stick, cloves, shah jeera, cardamoms, Marathi bud, Star Anise.
Bring water to boil.
When the water starts boiling, add the soaked rice into it.
Cook the rice for about 6-7 minutes until it is three fourth done.
Strain the rice completely and rest the strained rice aside.
In a separate heavy – bottomed pot or a baking dish transfer the marinade chicken.
In this add fried brown onions, mint leaves, coriander leaves and sliced green chilies and also add remaining masala species (Cinnamon, Cloves, Cardamom, Marathi bud, Bay leaves, Star Anise including bay leaves) , cardamom powder(1 tablespoon) which gives a nice flavor to the biryani.
Finally add ghee (4 table spoons) instead of oil which gives a good taste. Mix it well.
Spread this mixture evenly.
Add the rice which has been cooked into it.
Spread the rice evenly all over the marinated chicken.
Season the rice with coriander leaves, mint leaves, a pinch of cardamom powder and fried onions.
Now spread the remaining rice as another layer and season the rice with remaining coriander and mint leaves along with fried onions and cardamom powder (1/4 tablespoons).
Add ghee (4 table spoons) on it.
Add little water all over the rice.
Make chapatti/Maida dough and cover the pan with thick chapatti dough and then place the lid.
Switch on the stove; put the cooking pot onto the stove.
Cook this biryani in high flame for 30 minutes and after that cook over low flame for 5 minutes till the rice is fully cooked.
Switch off the stove.
Mix the rice and chicken.

Now the tasty and spicy Hyderabadi Chicken Biryani is ready. Serve Hyderabadi Chicken Biryani with raita or shorva. Also serve it with lemon slices and raw onion rings.

Notes:

1. Do not cook the rice for a long time as the rice becomes soggy while giving Dum.
2. Another way of giving Dum is, cooking pot should be placed on a girdle and Dum for about 30 minutes.
3. Placing a girdle below the cooking vessel prevents the base of the cooking vessel from burning.

Nutrition facts:

Dietary fiber – 4g
Sugars – 9g
Protein – 51g
Vitamin A – 10%
Vitamin C – 29%
Calcium – 32%
Iron – 26%



Vegetable Biryani in Pressure Cooker (వెజిటబుల్ బిర్యాని చేయడం ఎలా?)

HOW TO MAKE VEGETABLE BIRYANI IN PRESSURE COOKER


Ingredients
  1. Rice - 1/2 kg
  2. Cabbage -  100 grams
  3. Capsicum -  one
  4. Potato -  one big size
  5. Tomato -  one
  6. Carrot -  one small size
  7. Beans -  5 to 6
  8. Cauliflower -  50 grams
  9. Coriander leaves -  4 bunches
  10. Mint leaves -  4 bunches
  11. Ginger garlic paste -  2 tablespoon
  12. Turmeric powder -  pinch
  13. Garam masala powder -  1 tablespoon
  14. Biryani masala -  2 tablespoons
  15. Oil -  2 tablespoons
  16. Green peas -  1/4th cup
  17. Cashew nut -  20
  18. Kapok buds -  6
  19. Bay leaves -  3
  20. Cinnamon -  4 small pieces
  21. Cloves -  6
  22. Sajeera -  1/4th teaspoon
  23. Star anise -  2 tablespoons
  24. Onion -  one
  25. Green chillies -  six
  26. Crystal salt -  to taste
  27. Curd -  2 tablespoons
  28. Butter -  one tablespoon
  29. Red chilli powder -  1 tablespoon


Preparation of vegetable biryani in a pressure cooker. 



  1. First wash the rice until water runs clear
  2. Soak the rice for at least 10 minutes. Drain the water and keep it aside.
  3. Chop all the vegetables, onions, green chillies, coriander leaves and mint leaves.
  4. Cut onions and green chillies like slices.
  5. Soak the green peas a day before and boil them for 5 minutes, remove the water and keep them aside in a bowl.
  6. Take pressure cooker and heat it with 1 tablespoon of butter and add 2 tablespoons of oil, add spices cinnamon,kapok buds, Staranise,cloves, bay leaf and sajeera.
  7. Mix them and saute for 1 to 2 minutes until they begin to crackle.
  8. Next add ginger garlic paste saute it until the raw smell vanishes. 
  9. Add onion, spices and green chillies. Fry them until they turn golden colour.
  10. Add all chopped  vegetables, cabbage,Capsicum, carrot, cauliflower, potato, tomato and green peas into the pressure cooker and mix them properly
  11. Now add a pinch of turmeric powder and salt to taste, mix well and fry for one minute.
  12. Add coriander leaves, mint leaves, and Garam Masala biryani masala mix well saute/fry for another 2 minutes with cover lid.
  13. Open the cover lid add  2 tablespoons of curd, 1 tablespoons of red chilli powder mix all vegetables again for 1 minute. 
  14. Take 4 glasses of water for 2 glasses of rice measure and pour the  water into the cooker.
  15. Stir well and let the water to boil, when water begin to boil add rice and stir.
  16. Close the lid and let the cooker whistle thrice on a low flame.
  17. After 3rd whistle switch off the flame and remove the cooker keep it aside.
  18. When the pressure goes off open the lid fluff mix the rice with fork gently and finally add mint leaves to garnish.
  19. Now the vegetable biryani is ready.


How to Make Egg Biryani in Telugu Andhra Style (కోడి గ్రుడ్డు బిర్యాని చేయడం ఎలా?)

How to Make Egg Biryani Recipe


Ingredients:-

  1. Boiled eggs - 2
  2. Raw egg -  one
  3. Red chilli powder - 1/4 teaspoon
  4. Salt -  to taste
  5. Butter -  one tablespoon  
  6. Cinnamon - small pieces
  7. Kapok buds - 3
  8. Bayleaf - 2
  9. Star anise - 1 tablespoon
  10. Cloves - three
  11. Oil - 2 tablespoons
  12. Mint leaves - 2 bunches
  13. Coriander leaves - 2 bunches
  14. Biryani masala - 1 tablespoon
  15. Gram flour-  1 tablespoon
  16. Tomato one ( chop thinly )
  17. Onion one ( chop like slices )
  18. Rice - 1/4kg
  19. Ginger garlic paste-  2 tablespoons
  20. Green chillies -  6 (chop them like slices )
  21. Curd one tablespoon
  22. Coriander powder 1 tablespoon
  23. Cumin powder 1 tablespoon
  24. Cashew nuts 20
  25. Red food colour - pinch
  26. Cumin seeds - ¼ teaspoon

Egg biryani preparation


Egg Dum Biryani Preparation:


  1. Take a small bowl add 1/4 teaspoon red chilli powder, gram flour, coriander powder, 1/4 teaspoon of cumin seeds, salt and add 1/4 teaspoon of ginger garlic paste and  mix the ingredients, then add raw egg mix again with spoon, add boiled eggs mix slightly once again.
  2. Take a non stick pan and heat the pan with one tablespoon of oil fry the eggs (do not fry the mixture) until golden colour and  transfer them to an empty bowl.
  3. Take a pan or kadai and heat with 1 tablespoon of butter and 2 tablespoons of oil and add cinnamon, cloves, bay leaf, kapok buds and star anise, fry them for few seconds.
  4. When they begin to sizzle, add onions and green chillies, fry them till light golden color.
  5. Add ginger garlic paste, fry it for 1/2 minute and add tomatoes, coriander leaves, mint leaves saute and cook for 1minute.
  6. Now add coriander powder, garam masala powder and salt. Stir all the ingredients with spatula once again and cook the tomatoes until they become mushy.
  7. Add 1tablespoon of curd, mix well once again and cook for 2 minutes. Add two glasses of water for 1 glass of rice let the water to boil. 
  8. when the water boils, add rice into the kadai cover the kadai with lid and cook it.
  9. In a empty bowl, add 1/4teaspoon of red food color with some water mix it. Add 3 spoons of red food color water  to the rice and mix rice with spatula properly.
  10. Cut the fried eggs into 2 pieces add them to rice then finally mix the rice slightly once again.
  11. Garnish the biryani with coriander leaves, switch off the flame and the tasty egg biryani is ready.

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