Biryani is popular iconic dish
Biryani is a culinary masterpiece that combines a symphony of flavors and traditions. Biryani is a popular iconic dish, known for its rich and aromatic taste. This delicious dish consists of fragrant, long-grain basmati rice cooked with spices, herbs, and choice of meat, such as chicken, lamb or beef, or even vegetables for a vegetarian version.
What sets biryani apart is the delicate layering and slow cooking process, resulting in a harmonious combination of flavors and textures. Biryani comes in several regional variations, each with its own unique twist.
For example, Hyderabadi biryani is known for its spiciness and use of marinated meat, while Lucknow biryani is more subtle, with tender pieces of meat and aromatic spices. Calcutta biryani includes potatoes and Sindhi biryani uses curd as a key ingredient.
Hilsa biryani
Ingredients: Basmati rice 1kg, 10 pcs hilsa, coriander powder, cumin powder, sour curd, ginger paste, garlic paste, onion paste, chilli paste, garam masala powder, salt to taste, ghee, coconut water and soaked almonds, rose water, Patilebu, cashews, raisins, tomato batter.
Method: First of all wash the basmati rice. Then soak it. Now wash the hilsa fish pieces. Wash it and add lemon juice, tomato paste and salt and marinate it. Now put a pot of water on the gas.
When the water boils add some salt to it and let it boil. When the rice boils, shake the fan and keep the rice aside. Now pour the rice again in a pot. Arrange the pieces of fish on it. Add green chillies, cashews, raisins and ghee.
Chicken biryani
Ingredients: Chicken 1 kg, Rice 1/2 kg, Eggs 4, Onion 500 grams, Ginger 1 piece, Cinnamon 4 pieces, Garlic 10 cloves, Almonds, Raisins, Ghee-Andazmat, Green chillies 4, Cloves 8, Cardamom 8 hours, 2 lemons, three spoons of salt.
Method: Cut the chicken into large pieces. Grind the meat with ginger, garlic, chilli and 1 onion and boil it in two cups of water with 3 spoons of salt. When the meat becomes soft add two big spoons of ghee. Now grind cardamom, cloves, cinnamon, and pepper. Fry these with half the meat until the ghee starts to ooze.
Next, squeeze in one lemon’s juice. Heat half ghee, raisin nuts, and finely chopped onions, fry them separately. Soak dry rice in this ghee and deep fry it. Cover the dachi well with four cups of water, salt and the rest of the powdered spices. When the rice is half cooked, mix it well with the meat and put it on low heat.
Put hot coal on the cover and after half an hour mix 1 lemon juice. Spread fried onions, raisins, eggs lengthwise on a plate with biryani. Now cover the pot. Close the lid with flour in such a way that the steam inside cannot come out. Put the gas on medium flame. After five minutes reduce the heat. Now let it cook for another twenty minutes.
Then turn off the gas and keep it like that for a while. Now open the lid and mix the spices well with the rice. Make sure that the fish does not break and that the spices mix well. Then serve your prepared hilsa fish biryani hot.
Mutton biryani
Ingredients: Mutton 500 grams, 4 tbsp Red Chilli Powder, a little Turmeric Powder, 1 tbsp Lemon Juice, half cup Sour Yogurt, Salt to taste, 1 tbsp Oil, Garam Masala, 5 pieces Onion, 2 pieces Tomato, 2 pieces Ginger, 12 cloves Garlic, Green chillies to taste, 1/4 cup Yogurt, 3 tbsp Coriander leaves, 4 tbsp Ghee, 2 pinch Saffron.
Method: Marinate the cleaned mutton. Marinate in the fridge for some time with all the remaining ingredients except oil. Grind together garlic, ginger, chili, curd. Heat ghee in a pan. Add cardamom, cloves, cinnamon. Add thinly sliced onions.
Pour the ginger-chili-garlic butter mixture. Add chopped tomatoes, chili powder, garam masala to it. Reduce heat to low. Now add the mutton. Apply the pre-prepared onion masala. Cover with coriander leaves and cook for five minutes. Then remove from heat. Then heat ghee and tea together in a pan.
Basmati rice soaked in it, keep stirring with salt. Pour in the boiling water, cover, and heat through. Add spices to it. Keep away from heat. Then put rice on the cooked mutton leg and garnish it with garam masala, fried onions, cashew nuts, raisins, eggs, coriander leaves. Mutton Biryani is ready to surf.
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