Top 7 Indian chicken biryani mutton biryani

Biryani

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Biryani is a southern Asian dish made with rice. Usually, its made with the combination of rice, meat or vegetables, and spices. Meat may be chicken, mutton, fish, prawn, egg etc.,

The origin of biryani was Persia(Iran), its derived from Persian word “birian” which means “fried before cooking”. it is believed that it was introduced to India by Baber the Mughal emperor.

Usually, people make biryani with two types of rice, Basmati rice, and seeraga samba. Briyani made with either basmati or seeraga samba tastes ultimate. color ingredients are added to form colourfull rice like yellow, red, brown etc.,

In India, Briyani is broadly classified into 2 types as Chicken biryani and Mutton Briyani. Apart from that based on the region its classified in to many types.

Types of Biryani:

1. Mughlai Biryani
2. Hyderabadi Biryani
3. Kolkata Biryani
4. Sindhi Biryani
5. Memoni Biryani
6. Ambur Biryani
7. Kalyani Biryani etc.,

What are the main side dishes for biryani?

Dhalcha, onion raitha and Brinjal gothsu are some of the main side dishes for biryani.
Usually, biryani is served with a boiled egg in many parts of the country.

First, let us discuss on “How to make Mughlai biryani?

Mughlai Biryani Masala Ingredients:

Mutton-1 KG (Mutton-1 KG with fat and bone)
Yogurt 250 gm
Ghee/Oil: 1 cup (250 gm)
Onion: 250 Gm
Cloves: 25
Pepper: 1 tp
Garlic: 10 pieces
Ginger Garlic paste: 5 Tp
Cardamom: 20 pieces
Salt: as required

Procedure & Ingredients to boil meat:

1.water – 2 glass
2.Meat (added with some fat) – 1 kg
3.pepper – 1 tp
4.salt – 4 tp
5 garlic – 10 pieces

1. Mix above ingredients and start boiling
2. check and Add water if required.
3. Boil till the meat get boiled up to 90 percentage

Procedure for fried onion:

1. Heat the pan till the ghee melted.
2. Add cut onion (sliced) and fry till it reaches brown and then switch off.
3. Take the fried cut onion and keep aside.

Procedure for meat masala:

1. Add yogurt, fried onion, ghee, and all masala ingredients with meat and mix it well
2. Stir it well and fry for another 15mts.

Ingredients to Boil Rice:

Basmati Rice or Seeraga samba rice: 1 kg
Star anise: 4
Patta: 4
Cinnamon Stick: 1 two inches long
Lemon Juice: 1 Tbsp
Salt: 3 Tbsp

soak the rice with salt for 1 hour before boiling.

1. add water with rice and all ingredients to boil with full flame
2. Stir it well till the rice get boiled 80 percent.
3. Then switch off the flame and separate the rice ahead.

Ingredients for Rice to DUM:

Kewda water: 4 tp
Saffron: 1 Pinch
Milk: 6 tp
Yellow/Red food color: 1/2 tbsp in 6 tp water

Procedure to mix:

1. Mix the boiled rice with meat masala prepared.
2. Add the balance ghee with the rice.
3. Add the saffron mixed with milk over the rice
4. Add kewda water over the rice
5. Keep the mixed rice over the pan in stove with medium flame
6. Dum, it for another 20 mts and switch off the flame.

Now, Mughlai biryani is ready to mix and serve.

 

 

 

Hyderabadi Chicken Biryani:

 

Let us discuss on “How to make Hyderabadi chicken biryani at home?

Hyderabadi Chicken Biryani Ingredients:

Chicken – 1 Kg

Seeraga Samba Rice – 1kg

Ginger Garlic paste – 5 Tsp

Green chili – 10 nos ( for spicier)

Chili powder – 2 Tsp

Cumin powder – 1.5 Tsp

Coriander Powder – 1.5 Tsp

Green cardamom Powder – 1.5 Tsp

Whole spices (Cinnamon, Clove, Cardamom)

Fried cut Onion – 50 gms

Lemon juice – 1 nos

Curd – 4 cup

Mint leaves and Coriander leaves as required.

Ghee – 5 Tsp

Water

Oil – 2 Tbsp

Sliced Tomato – 3 nos

Rock Salt – As required

 

Method:

Clean & wash seeraga samba rice.

Soak rice for 30 minutes before cooking.

Cook the rice separately adding salt, whole spices, and oil.

Add mint, and Cook until its 1/2 th cooked.

Drain water and keep rice aside.

 

Add all the below items and mix it well

Chicken,

Salt,

Chilly powder

Coriander powder

Green Cardamom Powder

Cumin powder

Ginger garlic paste

green chilly

Mint

curd

Oil

Ghee

Mix it well.

Add coriander leaves finely and mix it gently.

Add Rose water 2 tsp

Add kewada water 2 Tsp

 

DUM:

Mix the rice with chicken gravy and even it.

Add brown onion over the top layer.

Add mint, Cardamom powder over the layer.

Add rose, kewada water, and Ghee.

Cover the top of the Pot with silver foil tightly,

Silver Foil to be tightly closed over the top so that the steam should not escape.

Place the pot over the pan in medium flame for 30 minutes.

Switch off the stove,

Now delicious Hyderabadi biryani is ready to serve.

 

Kolkata chicken/mutton biryani Ingredients:

Mutton / Chicken with bones: 2 Kg

Boiled Eggs: As required. (10 Nos.)

Potatoes: As required (10 Nos)

 

To Make Yakni solution:

Ginger and Garlic Paste: 10 Tsp

Cooking Oil: 1/4 Cups

Yogurt: 1 Cup

Fried Onion: 1 Cup

Black Pepper whole: 1Tsp

Javitri: 4 flacks

Kabab Chini: 1 Tsp

Cloves: 1 Tsp

Green Cardamom: 15

Black cardamom: 4

Cinnamon Stick: 4 of 1 inch

Cumin Seeds: 1 Tbsp

 

To make Biryani Kurma: with (Yakni solution)

Lemon Juice: 5 tsp

Salt: As required

Water: 4 Glass

Yakhni: 3 glass

Milk with cream: 1 1/2 Cups

Oil: 0.5 Cups

Ghee: 0.5 Cups

Lemon Juice: 5 tsp

 

Preparation of Yakni:

Heat the oil in pan with sim flame

Mix ginger and garlic paste

Add fried onion and stir it well.

Add cut Mutton/Chicken and fry

Add yakni spices, and salt to it.

Add curd and Stir it well, Add water as required.

Boil it for 20 mts.

Separate meat and solution and keep aside.

This solution is known as yakni.

 

Preparation of Biryani Kurma:

Mix lemon juice with yakni

Add oil, salt, and Chilly powder.

After the boil, add milk to it.

Add garam masala as required.

Now add separated meat pieces into it.

Boil it for 20 mts in medium flame.

Finally, add Rosewater and kewadawater.

Add boiled potatoes and stir it well.

Close the lid and boil it for 5 mins

 

Preparation of Rice:

Add soaked rice with water and salt.

Add green cardomom, pepper, and spice leaves

Boil it till the rice get boiled up to 50%

 

Dhum:

Add the Half boiled rice over the biryani kurma.

Add milk with saffron over the rice.

Add ghee over the rice.

Place boiled eggs over the rice.

Close the lid and seal it.

Boil it in sim flame for 30 min.

 

Now, Kolkata biryani is ready to serve.

 

Ambur Chicken Biryani Ingredients:

Chicken – 1 Kg

Seeraga Samba Rice – 0.5kg

Whole spices (Cinnamon, Clove, Cardamom)

Ghee – 5 Tsp

Water

Oil – 2 Tbsp

Sliced Onion – 3 nos

Ginger Garlic paste – 5 Tsp

Green chili – 3 nos

Sliced Tomato – 3 nos

Rock Salt – As required

Chili powder – 4 Tsp

Hot water – 1 cup

Turmeric powder – 1 Tsp

Lemon juice – 1 nos

Curd – 4 cup

Mint leaves and Coriander leaves as required.

Step:1

Clean & wash seeraga samba rice.

Soak rice for 30 minutes before cooking.

Cook the rice separately adding salt until its 3/4 th cooked.

Drain water and keep rice aside.

 

Step:2

Keep the pot in flame, add ghee and oil.

Add whole spices, sliced onion and fry till golden color.

Add ginger garlic paste, green chilly and sliced tomato.

Add salt as required.

Add turmeric powder, chili powder and chicken pieces, stir it well.

Add hot water, Lemon juice, and curd. stir it well.

Add the handful of mint and coriander leaves, stir it well.

close the pot and cook it for 15 minutes in medium flame.

Switch off the stove and keep pot aside.

 

Step:3

Keep tava on the stove, place cooked pot over tava

Add rice to the chicken gravy and mix it gently.

Add ghee, mint and coriander leaves as required.

Close the top and seal it.

Keep the pot for dhum in sim flame for 30 minutes.

Switch off the flame and now,

Your ambur chicken biryani ready to serve.

 

 

 
 
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