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Question by Neph: Do you have the recipe for Indian Biryani?
Or any sites that may have this recipe? thanks
For both the lamb and the chicken version.
Best answer:
Answer by ~Susakins Makoozakins~
Chicken Biryani — It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
.INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
..DIRECTIONS
1.In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3.Wash rice well and drain in colander for at least 30 minutes.
4.In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Give your answer to this question below!
http://indianfood.about.com/od/ricerecipes/r/mughlaibiriyani.htm
Now that has made me hungry
Chicken Biryani
Ingredients for chicken mixture:
* Chicken – boneless, skinless chunks
* Oil – 4 tablespoon
* Potato – 2 no’s
* Onions – 2 no’s chopped
* Tomato – 2 no’s chopped
* Garlic – 2 cloves minced
* Ginger – 1inch. minced
* Red chili powder – 1/2 teaspoon
* Black pepper powder – 1/2 teaspoon
* Turmeric – 1/2 teaspoon
* Cumin seeds – 1 teaspoon
* Cardamom powder – 1 teaspoon
* Cinnamon – 1 stick
* Curd – 2 tablespoon
* Mint leaves – 2 tablespoon chopped
* Salt to taste
Ingredients for rice:
* Basmati rice – 1/2 Kg
* Chicken stock – 4 cup
* Oil – 2 tablespoon
* Onion – 1 no.
* Saffron – A pinch
* Cardamom – 3 no’s
* Cloves – 3 no’s
* Cinnamon – 1 stick
* Ginger – 1/2 teaspoon
* Salt to taste
Method for Chicken Biryani:
* Heat the oil in a large skillet fry potatoes until brown, drain and keep aside.
* Fry onion, garlic and ginger until onion is soft and golden.
* Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.
* Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.
* Add the chicken pieces and stir well to coat them with the spice mixture.
* Cover and cook over very low heat until the chicken is tender,
* There should only be a little very thick gravy left when chicken is finished cooking.
* Wash rice well and drain in colander for at least 30 minutes.
* Heat oil In a large skillet and fry the onions until they are golden.
* Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.
* Stir continuously until the rice is coated with the spices.
* Heat the chicken stock and salt,When the mixture is hot pour it over the rice and stir well.
* Add the chicken mixture and the potatoes, gently mix them into the rice and bring to boil.
* Cover the saucepan tightly, turn heat to very low and steam for 30 minutes.
* Do not lift lid or stir while cooking.
* Enjoy hot Chicken Biryani.
Lamb Biryani Recipe
Ingredients
1/2 teaspoon saffron strands; pounded
25 ml boiling milk
75 gm ghee or unsalted butter
1 5 cm cassia bark or cinnamon sticks
8 green cardamom pods; (split the top of
1 ; each pod to release
1 ; flavour)
8 cloves
10 black peppercorns; up to 12
3 bay leaves
1 large onion; finely sliced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon salt or to taste
125 gm natural yoghurt
1 kg boned leg of lamb; cut into 5cm
1 cubes
450 gm basmati rice; washed and drained
1 toasted flaked almonds
Directions: How to Cook Lamb Biryani
Soak the pounded saffron in the hot milk and set aside.
In a heavy-based saucepan (large enough to hold the meat and rice together), melt the ghee or butter over a low heat and sizzle the cassia or cinnamon, cardamoms, cloves, peppercorns and bay leaves for 15-20 seconds.
Add the onions and increase the heat to medium. Stir and fry the onions for 4-5 minutes. Add garlic and ginger, stir and cook for a further 2-3 minutes, then add the spices and chilli.
Stir and cook for 12 minutes. Add the salt, yoghurt, meat and half the saffron milk. Stir to distribute well and switch off the stove.
Put the rice in a pan with plenty of hot water and 2tsp salt. Bring to the boil for 1 minute. Drain the rice and pile it on top of the meat. Drizzle the remaining saffron milk on the rice.
Soak a large piece of grease-proof paper and squeeze out the water. Spread this on top of the rice. Now soak a clean tea towel, squeeze out the water and spread it on top of the grease-proof paper. Put the lid on the pan.
Now seal the top of the saucepan with a large piece of kitchen foil so that no steam can escape. Place the pan over a very low heat and cook for 1 hour.
Use a heat diffuser if necessary and do not peep during cooking! Remove the biryani from the heat and allow to stand for 15 minutes.
Stir it gently with a fork to mix the meat and the rice and serve immediately, garnished with the toasted flaked almonds.