Malabar Chicken Biryani

Ingredients:
Marinade 
1/2 kg chicken 
1/2 cup yoghurt 
25 gm coriander leaves 
25 gm mint leaves 
10 gm curry leaves 
1/2 tsp cumin seeds 
1 tsp coriander seeds 
1/2 tsp aniseed powder 
25 gm chopped green chillies 
20 gm garlic 
2 tsp chopped ginger 
1/2 tsp turmeric powder 
1 tsp lime juice 
1 tsp poppy seed paste 

Main preparation 
1 tbsp clarified butter 
5-6 pieces of cinnamon  
1 bay leaf 
4-5 cardamom seeds 
4-5 curry leaves 
4-5 cloves 
1 chopped onion 
250 gm broken basmati rice
1/2 litre water 

Biryani masala 
2 tbsp clarified butter 
5-6 cinnamon pieces 
1 bay leaf 
4-5 cloves 
4-5 cardamom seeds 
1 nutmeg 
100 gm onions 
1 medium tomato cut in 4

Method:
For Marinade
Mix yoghurt, coriander leaves, mint leaves, curry leaves, 
cumin seeds, coriander seeds, aniseed powder, green chillies, 
garlic, ginger, turmeric powder, lime juice and poppy seed paste
and marinate the chicken in it.
Keep aside for 1/2 an hour. 

For the Rice
heat clarified butter in pan. Add cinnamon, 1 bay leaf,
cardamom seeds, curry leaves and cloves. 
Add onions and saute till they turn translucent.
Add cleaned and washed rice. Cook till rice turns translucent.
Add water. When water comes to a boil, turn flame to low and cover pan.
Cook on low flame for at least 15 minutes. The rice is done. 

For the Biryani Masala
Heat clarified butter in pan and add cinnamon, 
1 bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and saute till brown. Add tomatoes. 
Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame. 
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.
Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
Serve with freshly made salad or raita.

Courtesy: Chef Pramod

Kashmiri Mutton Biryani (A Meat and Rice Dish)

Ingredients:
1/2 kg mutton-cubed
1/2 kg cooked rice
1/2 cup curd
2 bayleaf
2 black cardamom
2 green cardamom
2 cinnamon sticks
4 cloves
2 tsp shahi jeera
1 tbsp cashew nuts
2 tsp coriander powder
2 tsp chilli powder
2 tsp garam masala powder
1 tsp turmeric powder
1/4 nutmeg-ground
1/2 tsp saffron mixed with 1 tbsp milk
4 tbsp pure ghee
salt to taste
1 cup chopped mint and coriander leaves

Method:
Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.

Cook basmati rice in more than enough water with little salt, till just half done.
Drain and keep aside.

Heat ghee in a pan, add cloves, black cardamoms, green cardamoms,
cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.

Add marinated meat stir and fry well till browned and the curd is absorbed.

Add enough water to cook meat, cook till the meat is tender. 
Keep aside.

Divide the rice into two portions. 
To one portion add saffron milk, half meat,half coriander and mint leaves, mix.

Cover with white rice and remaining meat.
Sprinkle the remaining coriander and mint leaves and cashew nuts.

Shut the pot tightly. Cook on a low fire for a 30-45 minutes.

Serve with shahi shorba and aam ka achaar.

For semi boiled rice, bring water to boil, add rice cook till rice is almost done.
Drain and use.





Courtesy: Chef Niru Gupta.

Shahi Biryani

Ingredients:
1/2 kg mutton-cut into small pieces
1 cup onions-finely sliced
ghee for frying the onions
1 tsp cumin seeds
1 bay leaf
1/4 cup clotted cream
2 tbsp chopped coriander leaves-to garnish

Mix together and marinate the meat in it for 4 hours
1 cup onions-grated
1 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
1 tsp black cumin seeds
salt to taste
1 cup yoghurt
1 tsp garam masala

Rice
2 cups basmati rice-cleaned and soaked in water
2 green cardamoms
2 cloves
1/2 tsp black cumin seeds
a piece of cinnamon-broken into smaller pieces
salt to taste
1/2 tsp saffron-soaked in 1/4 cup of warm milk
2 tbsp ghee

Method:
Heat enough ghee in a broad heavy-based pan.
Fry the onions till brown and crisp.

Strain onions from the ghee and transfer on to an absorbent paper and set aside.

In 1/2 cup of the ghee that is left in the pan,
add the cumin seeds and bay leaf,
stir a few times till they change color a little and keeping the heat high,
add in the meat mixture.

Stir-fry meat over high heat till the pieces look opaque.
Lower the heat, partially cover and simmer,
stirring a few times till the meat is tender.

Saute till the water dries up and fat separates.
Add water and cook further, in case meat has not cooked through.
If meat cooks through before the water dries up, uncover the pan,
and let water evaporate over high heat.

Remove pan from stove and add the fried onions,
cream and coriander leaves and mix well.

While the meat is cooking, drain the rice and set aside.
Heat 2 tablespoons of ghee and add the black cumin seeds,
cardamom, cloves and cinnamon.
Stir a few times and add the rice and the salt.

Now add 2 1/2 cups of water, and bring to boil.
Lower heat, cover and let the rice cook for 8 minutes.

Shut off heat, leaving pan on stove.
The rice should be almost done.

Half an hour before serving, divide the rice and meat into halves each.
Take half the meat out of the pan, leaving one layer at the bottom.

Spread this layer well in the pan.
Now cover this with a layer of half the rice, sprinkle half the saffron flavoured milk over it, and then add the second layer of meat and finally the other half of the rice.

Sprinkle the rest of the milk and saffron mixture over rice.
Seal pan with wheat flour and place on a griddle over low flame for half an hour.

Alternatively, arrange in an ovenproof dish and place in a pre-heated oven for about half an hour.

Serve in the same dish or mix gently and transfer on to a serving dish.




Courtesy: Chef Roopa Gulati

Hyderabadi Biryani

Ingredients:
½ kg Basmati Rice (semi-cooked)
1 kg Boneless Meat (washed and chopped into square pieces)
500 gm Curd
4-6 tsp Ginger-Garlic Paste
4-6 Green Chilli
2 Big Onions (sliced)
¼ cup Lime Juice
½ tsp Red Chilli Powder
A pinch of Caraway Seeds (Shahi Zeera)
5-6 twigs Coriander Leaves (chopped)
5-6 twigs Mint Leaves (chopped)
2 pinch Saffron
1-2 Cinnamon
2-3 pods Cardamom
2-3 drops Saffron Color
1-2 pods Clove
2 cup Oil
Salt to taste
2 tsp Ghee

Method:
Smear the pieces of meat with ginger-garlic paste.
Keep them to marinate for an hour.
In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

Let the onions cool down and crush them.
Now add crushed fried onion (only three-fourth), curd, red chilli powder,
cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves,
clove, saffron water, mint leaves and salt to the marinated meat.

Leave the meat as it is for 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

Now add the aromatic water in a circular motion over the rice layer.
Now tightly cover the vessel with a lid. Keep it on a low flame.

Remove the vessel from the flame exactly after 15 minutes.
Hyderabadi Biryani is ready to eat.

Serve hot




courtesy: Anonymous

Rice In Lamb Stock

Ingredients:
1 cup rice
1 tbs desi ghee
3-4 black cardamoms
3 bay leaves
4-5 cinnamon sticks
1 tsp fennel seeds
1 sliced onion
1/2 kg lamb bones
1 tsp royal cumin seeds
1/2 cup cashew nuts
1 cup cream
1 tsp green cardamom powder
Salt
Water

Method:
Soak the rice in water for twenty minutes.

Heat desi ghee in a pan and add black cardamoms, bay leaves, cinnamon and fennel seeds.

Once the spices begin to splutter, add sliced onion and saute.
When the onions turn brown, add lamb bones, salt and water.

Stir well and allow it to simmer for sometime.

Once the stock is ready, take out the bones and strain the liquid in a utensil in which the rice is to be cooked.

Now heat desi ghee in a pan, add royal cumin seeds, cashew nuts, cream, green cardamom powder and the lamb stock.

As it boils, add the rice and cook.
Serve hot.




Courtesy: Chef Marut Sikka, 

Lamb Mince (Keema) Biryani

Ingredients:

500 gm rice
1 cup almonds
5-6 raisins
1 cup yoghurt
2 tbs desi ghee
1 cup sliced onions
1 tbs garlic paste
1/2 tsp ginger paste
2 tsp coriander powder
1 tsp red chilli powder
1/2 kg lamb keema
1 glass milk
50 gm butter
1 tbs rose water
5-6 mint leaves
1 piece finely sliced ginger

For the garam masala:
2 tsp cumin seeds
2 tsp coriander seeds
3-4 pods green cardamom
Black cardamom
3-4 cinnamon sticks
2 tsp mace
1 tsp black peppercorns
5-6 cloves
Water
Salt

Method:Wash and soak rice in water for some time.

Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.

Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely.
Heat desi ghee in a pan and add sliced onions. Cook on low heat.

Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes. Add lamb keema and saute.
Add salt and garam masala. Cook for sometime.

Add a cup of water and allow it to simmer. Transfer the keema to another pan.
Add milk, butter, almonds and raisins.

Boil the rice. Add rose water and salt and stir.

Put half of the rice into the jhol. Add some mint leaves and ginger.
Put rest of the jhol on top and then the rice. Cover it and allow it to cook. Serve hot.

Courtesy: Chef Marut Sikka,