Andhra Biryani
Ingredients
500 gm basmati long grain Rice
10 gm Green chilli – slit
2 nos Bay leaf
2 gm Cinnamon
1 gm Black cardamom
2 gm green Cardamom
1 gm Mace
300 gm Onion sliced
25 gm Ginger- garlic paste
50 gm mint leaves
50 gm Coriander leaves
50 gm Mint bunch
500 gm boneless Chicken pieces
5 gm Garam masala
5 gm roasted Jira powder
200 ml Beaten curd
60 ml Ghee
Method
Soak the rice for 10 minutes and boil 1 liter water with mint bunch. Mean while prepare the masala as follows
Heat oil in a saucepan and add green chilli bay leaf, cinnamon, big cardamom, green cardamom and mace. Sauté for a couple of minutes before adding sliced onion and ginger garlic paste. Add 2 handfuls of mint and coriander leaves.
Add chicken pieces and coat well. Add the garam masala powder and jira powder. Whisk well the curd and add into the chicken mixture with little water on slow flame. Otherwise the curd will splutter up.
Now add the soaked rice to the water boiling with mint and half done the rice. Strain and add the rice to the baryonic mixture. Do not over mix otherwise it will result in broken rice grains. Smear with ghee and cover with a lid lined with flour dough.
Dump for 15 minutes or till done over indirect heat. (Means the dump handy can be placed over a hot taw or hotplate).
awadhi biryani:- 
1.2 kg 16 pcs (12 pcs boneless, 4 shanks)
200 ml ghee
To taste salt
50 gm ginger-garlic paste
1 tsp red chili powder
250 gm sliced onion
1 tsp garam masala powder
4 drops metha attar
100gm grated khoya
2 Tbsp lemon juice
6 no slit green chili
15 gm mint leaves
500 gm basmati rice
1Tbsp whole garam masala
¼ tsp grated nutmeg
4 pcs bay leaf
Heat ¾ ghee in a handi, sauté onions till golden brown, drain ghee & cool over absorbent paper till it becomes crisp.
Crackle garam masala in hot oil, add mutton, sauté. Add salt, red chili powder, sauté then add ginger-garlic paste, sprinkle some water & let it simmer for sometime till tender.
Separate the mutton & strain the liquid in a bowl. Add metha attar, biryani essence, lime juice & remaining ghee. Check the liquid for hot & sour taste. There should be little excess of salt in the liquor as it will balance the taste in the finished biryani.
Clean & soak rice for 30 minutes.
Boil water in a handi, drop rest of garam masala & bay leaf. Let it boil for 5-6 minutes and then add rice into it. Drain rice when it is nearly cooked
Keep atta or flour dough ready.
Then take a biryani handi and arrange mutton at the base, sprinkle garam masala powder, liquid mix, slit green chili, grated khoya, cream & nutmeg powder.
Put rice on top & arrange mint leaves & cashew nut fried on top. Place a damp muslin cloth or thin porous cloth. Seal the lid with atta or flour dough. Place the handi on hot tawa or above hot plate and put in dum. Rotate the handi from time to time, keep fro 15 minutes or so and take out and garnish with brown onion & mint sprig.
Kachhi Biriyani :-
Ingredients
meat - 1 kg boneless
basmati rice - 1/2kg
onion - 2 big
lime juice - 1/4 cup
curd - 500 gm
ginger garlic paste - 4-6 tsp.
Red chilli powder - 1/2 tsp.
Green chilli - 4-6 grind into fine past
shahi zeera - a pinch of shahi zeera
clove - 1-2
cinnamon - 1-2
cardamom - 2-3
coriander leaves - a bunch finely chopped
mint leaves - 8-10 sticks - plucked only leaves
saffron - 2 pinch of saffron, immerse in water
saffron color - a pinch of color liquefied with water
ghee - 2 tsp.
Oil - 2 cup oil
salt - to taste
method:
cut the meat into 4" square pieces or boti. Marinate with ginger garlic paste for an hour or so.
The onions to be sliced as thin as possible lengthwise after cutting the onion into two. Fry the onions in the oil on low flame till it becomes golden brown. Drain and keep onto kitchen towel or may be newspaper to soak the oil. Crush them.
Now add the curd with the meat along with four fifth of crushed fried onion, red chilli powder, green chilli paste, cinnamon, cardamom, shahi zeera, clove, coriander leaves, mint leaves and saffron water, salt to taste and remaining part of the oil and leave to marinate for another hour
now boil the rice in water with add salt and one tea spoon of cinnamon, cardamom, shahi zeera, clove, coriander leave, mint leave, green chilli cut into two length wise. When rice is half cooked, take out from fire and drain out the water completely.
Now spread this half cooked rice on the marinated meat and pour lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame. Cook for 30-40 minutes rotating the utensil from time to time.
It’s advisable to add papaya paste in the first marination if the mutton is not of very good quality.
MURGH DUM BIRYANI (Chicken Biryani):-
Chicken 750 gms, cut into 8 piecesBasmati rice 350 gms, washed and soaked for 20 minutes
Ghee 120 ml
Garam masala 5 gm
Shahi jeera 2 gm
Onion 150 gms, sliced
Curd 150 ml
Ginger paste 30 gm
garlic paste 40 gms
Chili powder 10 gm
Lemon juice 40 ml
Cream 50 ml
Onion 25 gms, browned
Mint leaves 25 gms, chopped
Coriander leaves 25 gms, chopped
Saffron a few strands
Salt to taste
preparation
• Heat ghee in a pan and add the garam masala and the shahi jeera.
• Sauté, add the onions and fry till brown.
• Add the ginger, garlic paste, salt and chili powder, fry and then add the chicken pieces.
• Put the curd and sauté for 2 minutes. Add 500 ml of water and bring the mixture to a boil, cover and cook till the chicken is done.
• Squeeze the lemon juice on top.
• Take1 litre of water in a pan and bring it to boil.
• Then add the rice, the remaining garam masala and salt and cook till the rice is half done.
• Sprinkle half of the cream, browned onion, mint leaves, coriander leaves and saffron over the chicken preparation.
• Then spread half of the rice over the chicken.
• Repeat the layers and cover it with a moist cloth.
Put the sealed pan in a pre-heated oven for 15 to 20 minutes and serve hot.
Fish Biriyani ( Bhetki ):-
No. Of portions: 5
Preparation time: 25 minutes
Cooking time: 40minutes
Ingredients:
For the fish stock
600 gm bekti bones
15 gm garlic chopped
150 gm onion roughly chopped
25 gm fresh coriander stalks
2 no bay leaf
5 gm whole garam masala
1 lit water
10 gm salt
For the rice
500 gm basmati rice
60 ml ghee
2 gm green cardamom
10 gm green chili slit
To taste salt
1 gm saffron
For the fish
1 kg fish darne shaped large
5 gm ginger paste
200 gm yogurt
2 gm turmeric
15 gm fresh green paste
15 gm yellow mustard paste
20 ml mustard oil
2 gm cumin paste
To taste salt
Preparation:
Clean and slice fish bones into small pieces. Cook the bones with all the ingredients for stock for an hour or so. First boil them stock and keep in simmering heat. Strain.
Wash fish and dry completely. Beat the curd and mix with all the other ingredients for the fish. Marinate the fish for 1 hour.
Heat ghee, crackle with green cardamom and green chili in a thick bottom vessel. When it is well fried, add rice and fry lightly. Add salt and fish stock. Cover when the stock comes to a boil and cook over a low heat.
When the water gets absorbed, take out half the rice.
Arrange the marinated fish over the rice in the vessel and cover with the rice removed earlier. Sprinkle saffron milk over it.
Seal the vessel with flour dough and steam on a low flame for 30 minutes. Break the seal at the time of serving.
