15 Testy And Yummy Biryani Recipes | Easy Biryani Recipes

15 Testy And Yummy Biryani Recipes – The biryani is unquestionably a meal of God, if there is such a thing. These are our top 15 biryani recipes, each of which will leave you hankering for more.

In case you are in the desire to prepare some yourself over this festive season, our hand-selected 15 finest Biryani recipes from all around the nation would be more than enough to pique your interest.

1. Hyderabadi Biryani Recipe

Have the real flavours of Hyderabad boiling in your home, straight from the streets. This meal, one of the most well-liked biryani recipes, is likely to be a hit. It is just half-cooked rice that has been topped with fried onions, mint, prepared meat, and cooked in the dum method.

Ingredients of Hyderabadi Biryani

• 1 Kg Meat
• 1 tbsp Salt
• 1 tbsp Ginger-garlic paste
• 1 tbsp Red chilli paste
• 1 tbsp Green chilli paste (sauteed brown onions to taste)
• 1/2 tbsp Cardamom powder
• 3-4 Cinnamon sticks
• 1 tbsp Cumin seeds
• 4 Cloves
• A pinch of Mace
• to taste Mint leaves
• 2 tbsp Lemon juice
• 250 gms Curd
• 4 tbsp Clarified butter
• 750 gms Semi-cooked rice
• 1 tsp Saffron strand
• 1/2 cup Water
• 1/2 cup Oil
• For garnishing:
• Eggs, boiled
• Carrots, sliced
• Cucumbers

HOW TO MAKE IT

1. First, clean the meat. Add the meat, salt, ginger-garlic paste, red-green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves, and lemon juice to the pan at this point.

2. Thoroughly blend all of these items together.

3. Add curd, clarified butter, rice that hasn’t fully cooked, saffron, water, and oil. It should be thoroughly combined.

4.Now coat the pan’s sides with sticky dough.

5.Cook it for around 25 minutes while covering it with a lid.

6. You may now eat Hyderabadi biryani. Serve it hot and garnish it with cooked eggs, carrots, and cucumbers.

2. Keema Biryani Recipe

Combine lamb mince with flavorful spices and crunchy almonds to make a delicious meal. The mouthwatering combination of rice with flavorful spices, minced meat, dried fruits, and rose water is known as keema biryani.

Ingredients of Keema Biryani

• 500 Gram rice
• 1 cup almonds
• 5-6 raisins
• 1 cup yogurt
• 2 tbsp desi ghee
• 1 cups onions, sliced
• 1 tbsp 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 gram butter
• 1 tbsp rose water
• 5-6 mint leaves
• 1 piece ginger, sliced
• 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

HOW TO MAKE IT

1. Wash the rice, then soak it in water for a while.

2. Dry roast the cloves, mace, black peppercorns, green cardamom, cinnamon, and coriander seeds. Cool, then powder until very fine.

3. Peel almonds, blanch them in water, and then chop them into little pieces. Finely chop raisins. Sliced onions are added to a pan of heated desi ghee. Cook on a low heat.

4. Combine the onions with the yoghurt, garlic paste, ginger paste, coriander powder, black cardamom, and red chilli powder. For two minutes, cook.

5. Add and cook lamb keema. Garam masala and salt are optional. Make food for a while.

6. Add a cup of water, then cook the mixture. To another pan, transfer the keema. Add the milk, butter, raisins, and almonds.

Boil the rice. Stir in salt and rose water.

8. Fill the jhol with half the rice. Ginger and mint leaves should be added.

9.Lay the remaining jhol on top before adding the rice.

10. Put a cover on it and let it cook.

11. Provide hot keema biryani.

3. Awadhi Mutton Biryani Recipe

What good is a biryani if it’s not prepared royally. a traditional dish from the Awadhi royal cuisine. Well prepared slices of mutton are served with aromatic rice. A spicy Awadhi biryani is made with succulent, marinated mutton that has been slowly cooked in a mixture of roasted spices.

Ingredients of Awadhi Mutton Biryani

• For garam masala:
• 1 Cinnamon stick
• 8-10 Cloves
• 2-3 tsp Cumin seeds
• 1 tsp Fennel seeds
• 2-3 tsp Coriander seeds
• 1 tsp Pepper corns
• 2 Star anise
• 2-3 Mace
• 2-3 Brown cardamom
• 3-4 Green cardamom
• For mutton marination:
• 1/2 kg Mutton
• 2-3 tsp Ginger-garlic paste
• 1 tsp Turmeric
• 1 tsp Chilli powder
• Cashew nut paste
• A pinch of Garam masala
• 4-5 tsp Curd
• For cooking:
• 2-3 tsp Salt
• 3 tsp Ghee
• 2-3 tbsp Oil
• 2-3 cups Milk
• A pinch of Saffron

HOW TO MAKE IT

To prepare garam masala: First, dry roast all the spices.

1. After roasting, add them to a masala grinder and pulse until very finely ground.

To prepare mutton marination: Add ginger-garlic paste, turmeric and chilli powder to half kg mutton.

1. After that, mix in the cashew nut paste, garam masala, and curd.

2. Put the cover on it and place it in the fridge for an hour.

For final preparation:

1. Give the meat some time to warm up. Use salt to season the meat.

2. Use some ghee and oil to grease the handi. Move the meat that has been marinated from the bowl to the handi.

3. Stir the meat now and cook it for a few minutes. For an additional 30 minutes, simmer it with the cover on.

4.After that, cover the meat with cooked rice and saffron-infused milk. Sprinkle it with a little salt, garam masala, roasted onions, and ghee.

5. Place a heavy object on top of the handi and cover it with the lid. Lower the flame.

6. Cook for around 30 minutes. Provide it hot.

4. Chicken Reshmi Biryani Recipe

Discover the explosion of flavours encased in a chicken and rice mixture. You may celebrate Eid with chicken reshmi biryani, which is a straightforward dish.

Ingredients of Chicken Reshmi Biryani

• 1 Kg chicken (broiler, cut into 8 pieces)
• 1 kg inions (uniformly), sliced
• Oil (for frying)
• 1 cup hara dhania (coriander leaves), finely chopped
• 1/2 tsp garlic paste
• 1/2 tsp ginger paste
• 1 tbsp dhania (coriander seeds), powdered
• 1/2 tsp haldi (turmeric)
• 2 tsp chilli powder
• 1/2 tsp garam masala
• 1 cup dahi (yogurt)
• 1 tbsp salt
• For the Rice:
• 2 cups basmati (long grained rice)
• 1/2 tsp salt
• Water
• Dough (to seal the pan)

HOW TO MAKE IT

1.Heat enough oil in a wide, heavy-bottomed pan or kadhai so that it can easily fit the onions. Fry the onions in the oil until they are golden and crisp.

2. Pour the oil and onions into a colander and set them aside.

3. Marinate the chicken for at least 3 to 4 hours in yoghurt, garlic-ginger paste, dhania, haldi, chilli powder, garam masala, and salt.

4. Bring water to a boil, add the rice and salt, and cook the rice for approximately four minutes, or until it is almost done (takes about 8 minutes). Rice should be drained and set aside.

5.In a large, heavy-bottomed skillet with a cover, heat 1/2 cup of the remaining oil. Add the chicken and spread it out into a layer.

6.Layer half of the rice, half of the onions, and half of the coriander leaves over the chicken.

7.Repeat the layers a second time, then cover the pan by pressing dough around the sides to seal it (grease the edges before applying the dough, so that the dough comes off easily later on).

8. Cook it for 10 minutes on high heat, then transfer it to a tawa (griddle) and continue cooking it for approximately an hour on low heat. As an alternative, you might bake it for an hour in a moderate oven.

9.Break the seal and serve the food either directly from the pan or onto a serving plate.

5. Makhni Paneer Biryani Recipe

Perfectly cooked paneer slices in a hearty rice mixture with regional spices. This wonderful delight, which has a creamy texture, will be enjoyed by everybody.

Ingredients of Makhni Paneer Biryani

• 250 gms paneer cubes
• 3 cups ghee/ clarified butter
• 2 tbsp whole spices
• 1 large onion, finely chopped
• 3 tbsp butter
• 2 cups fresh tomato puree
• 2-3 Green chillies
• 3-4 Garlic cloves
• 1 tbsp ginger (chopped), peeled
• 1 tsp turmeric powder
• 1 tsp cumin-coriander powder
• 1 tsp tandoori masala
• 1/2 tsp cardamom powder
• 1 tsp sugar
• 1/4 cup cashew paste
• 1/2 cup cream
• to taste salt
• 6 cups basmati rice (cooked)
• 1 cup onions, fried
• 1/2 cup almond slivers
• 1/2 cup mint and coriander, chopped

HOW TO MAKE IT

1.Ghee-sear the paneer cubes. Then, season it to your liking, and set it aside.

2. Add whole spices like mace, black peppercorns, green cardamom, black cardamon, and cloves in the same pan.

3. Add the chopped onions, green peppers, ginger, and garlic as the spices begin to pop. Fry for 2 minutes.

4. Add the tomato puree after the powdered masalas. around ten minutes, simmer.

5.Next, incorporate the cream and cashew paste. according to taste.

6.Incorporate the paneer into the gravy and cook for 6 to 8 minutes at a low boil.

7. Alternately place the rice and paneer in a greased baking dish or handi. Add fried onions, nuts, fresh mint, and coriander as garnishes. For 25 minutes, cover with aluminium foil or heat gently. Serve warm.

6. Calicut Chicken Biryani Recipe

This traditional chicken Biryani originates from the stunning city of Calicut. a quick and simple meal utilising chicken and rice that has distinct South American flavours. The ideal biryani does exist, yes.

Ingredients of Calicut Chicken Biryani

• For the Marinade:
• 1/2 kg Chicken
• 1/2 cup Yoghurt
• 25 gram Coriander leaves
• 25 gram Mint leaves
• 10 gram Curry leaves
• 1/2 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1/2 tsp Aniseed powder
• 25 gram Green chillies, chopped
• 20 gram Garlic
• 2 tsp Ginger, chopped
• 1/2 tsp Turmeric powder
• 1 tsp Lime juice
• 1 tsp Poppy seed paste
• For main preparation:
• 1 tbsp Clarified butter
• 5-6 Cinnamon pieces
• 1 Bay leaf
• 4-5 Cardamom seeds
• 4-5 Curry leaves
• 4-5 Cloves
• 1 Onion, chopped
• 250 gram Rice (broken)
• 1/2 litre Water
• For the biryani masala:
• 2 tbsp Clarified butter
• 5-6 Cinnamon pieces
• 1 Bay leaf
• 4-5 Cloves
• 4-5 Cardamom seeds
• 1 Nutmeg
• 100 gram Onions
• 1 medium Tomato (cut in 4)

HOW TO MAKE IT

Prepare the Marinade:

1. Combine yoghurt, coriander, mint, curry, cumin, coriander, anise, green chilies, garlic, ginger, turmeric, lime juice, and poppy seed paste. Use this mixture to marinade the chicken.

2. Set aside for 30 minutes.

Prepare the Rice:

1. Warm up a pan of clarified butter. Add cloves, cardamom, curry leaves, one bay leaf, cinnamon, and cardamom seeds. Onions should be added and sauteed until they are transparent and caramelised.

2. Include cleaned and rinsed rice. Cook rice until it becomes translucent.

Add some water. Turn the flame to low once the water has boiled, then cover the pan.

4.Cook for at least 15 minutes on a low burner. Rice is finished.

Prepare the Biryani Masala:

1.Add cardamom seeds, nutmeg, cloves, cinnamon, and one bay leaf to a pan of hot clarified butter.

2. Add the onions and cook until browned. Including tomatoes. Chicken that has been marinated should be added.

3. Cover the pan and simmer over a medium temperature for at least five minutes. To help the gravy thicken, remove the top and continue cooking on low heat for another 10 minutes.

4. Alternately put the rice and the chicken masala in the serving basin.

5.Add a cooked egg split into four pieces, roasted cashews, and raisins as a garnish to the top.

7. Scheherazade Biryani | Fish Biryani Recipe

Serve this genuine Persian biryani to your dinner guests and delight them all. Fish pieces are prepared with plenty of nuts, spices, and delectable fish pieces.

Ingredients of Scheherazade Biryani

• For Marinade:
• to taste Salt
• to taste Pepper
• 1 tsp Turmeric powder
• 1 tbsp Garam masala powder
• 1 tsp Cornflour (dissolved in water)
• 2 Eggs
• For Biryani:
• 100 gram Dalda ghee
• 40 gram Whole garam masala (bread loaf, clove, coriander, fennel, black cardamom, cinnamon, red chilli dry, mace, cumin, caraway)
• 200 gram Onion
• 2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 50 gram Tomato
• 3 tbsp Coriander
• 1/2 cup Yogurt
• 1 kg Basmati rice
• 400 gram Grouper fish fillet (or any white fish, cut in 1×1)
• 1 litre Oil
• 2 tsp Cumin seeds
• 1 Green capsicum (diced)
• 50 gram Green peas
• 50 gram Cashew nuts
• 50 gram Raisins
• 1 tsp Saffron (zaffran)
• 2 tbsp Kewra water
• 1/2 cup Rose water
• 1 bunch Mint
• 1 tbsp Red chilli powder

HOW TO MAKE IT

1. Add salt, pepper, turmeric, garam masala, cornflour, and egg to fish cubes. Give it some time to marinade.

2. Put dalda ghee in a saucepan and melt it. Add the onion, ginger, garlic, and garam masala to this.

3. Add yoghurt, chopped tomato, and coriander when it begins to spew. When needed, add more water.

4. Add rice to the second boil.

5.When the rice is almost finished cooking, cover tightly and let the dumpukht sit for 20 minutes.

6.Fry the fish that has been marinated in hot oil. Set apart.

7. Add cumin seeds to hot oil in another frying pan. Over a high temperature, add the onion and capsicum dice and sauté.

8. Stir in some tomato puree, ginger, garlic paste, and onions to a sauce and heat until the oil separates.

9.Finally, incorporate the cooked fish into the gravy.

10. Take off the rice’s cover. Add rose or kewra water for fragrance.

11. Place one layer of rice and one layer of fish masala in a serving dish.

12. Add fried onions as a garnish.

13. Add more fish and rice on top.

14. Finish with fried onion, cashews, and raisins as a topping.

8. Murgh Ki Kachchi Biryani Recipe

All fans of chicken should try this recipe. Very mouthwatering! Raw chicken pieces are marinated and fried with rice in the dum manner.

Ingredients of Dum Murg Ki Kacchi Biryani

• 1/2 Kg Basmati rice
• 1 kg Chicken
• 2 Onions, chopped
• 1/2 tsp Saffron
• 1 cup Milk
• Juice of 1 lemon
• Fresh green coriander – chopped
• 2 green chillies – chopped
• 1 Tbsp refined oil
• For the Marinade:
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 1/2 cup curd
• 1 tsp red chilli powder
• to taste Salt
• Spices for Chicken:
• 4 cloves
• Bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1/2 tsp cumin seeds
• Whole spices for rice:
• 2 cloves
• 2 green cardamoms
• to taste Salt
• For the Dum:
• Dough made of atta and water

HOW TO MAKE IT

1.Soak the basmati rice for 20 to 30 minutes in water.

2. Marinate the chicken in a mixture of curd, salt, turmeric, red pepper flakes, and ginger-garlic paste.

3. Add to the marinade after grinding the chicken’s spices in a mortar. Let the chicken to marinade for a minimum of one hour and a maximum of four hours.

4.Heat a pan with 2 Tbsp of refined oil. The onions should be sautéed until golden brown. Set apart.

5. Add the necessary amount of water to the cooking pot with the rice. Salt and the entire spices should be added. Cook under a cover until the water is completely absorbed.

6. Place the milk in a pan and heat until just warm. Saffron should be added and stirred until the milk turns saffron-colored. Set apart.

7.Mix the chicken that has been marinated with the half of the charred onions. Place back in refrigerator for 30 minutes.

To Layer The Biryani:

1. Heat 1 tbsp of oil in a handi or other suitable biryani cooking device. Add the chicken, then cook it over high heat until it becomes a light brown and is halfway done.

2. Diminish the flame and spread the chicken into a layer. Add green chilies and coriander that have been chopped.

3. Cover this layer with the entire amount of rice and smooth it out. Add the lemon juice after pouring the saffron-infused milk over the rice.

4. To seal the top of the cooking pan, construct a long snake out of the dough by rolling it on the counter.

5.Slowly simmer the biryani until the rice appears to be fully cooked and the seal is firm.

6. Serve warm.

9. Chicken Biryani With Coconut Milk Recipe

This dish is a comforting concoction of seasonings and sauces simmered with rice and chicken chunks. Coconut milk is used to create this a creamy, fragrant delight.

Ingredients of Chicken Biryani With Coconut Milk

• 500 gms basmati or jeera rice
• 500 gms chicken
• 1 onion, chopped
• 3 tomato, chopped
• 5 Green chillies
• 5-6 cinnamon sticks
• 6-10 Cardamom
• 8-10 Cloves
• 1 tsp fennel
• 10 Cashewnuts
• 1/2 tsp garam masala powder
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 2 Bay leaves
• 2 tsp curd
• 2 tsp ginger-garlic paste
• 200 ml coconut milk
• 1 spring curry leaves
• 1 spring coriander leaves
• A few mint leaves
• to taste salt
• 15 ml oil
• 2 tbsp ghee

HOW TO MAKE IT

1. Wash 800 ml of Basmati rice, then soak it for 15 to 30 minutes.

2. Cut the chicken into tiny pieces after washing. Add salt, curd, 1 teaspoon of ginger garlic paste, and chilli powder. Stir thoroughly, then let aside for three to four hours. It is suggested that the chicken marinate all night.

3. In a large pressure cooker, heat the oil. Fennel, cashew nuts, cardamom, cinnamon, and cloves should all be added. Fry on a low temperature until the colour of the cashew nuts turns a light shade of brown.

4.Add chopped onion, green chilies that have been sliced vertically, and curry leaves. Continue to sauté until the raw onion scent goes away.

5.Add the chopped tomatoes, the rest of the ginger-garlic paste, the garam masala, the turmeric powder, the coriander and mint leaves, and the salt. Continue to cook over a low heat until the tomatoes are well-mashed.

6. Add the chicken and continue to cook it just until it begins to brown.

7.Add basmati rice and cook for an additional two minutes.

8. Add the rice and coconut milk that have been soaked in water. Pressure cook for 8 to 10 minutes after bringing to a boil.

9. Take the food from the fire and put it on a large platter.

10. Stir in the ghee.

11. Serve warm with raita and korma.

10. Microwave Machchli Biryani Recipe

This dish will win you over with its stunning fish pieces, rice layers, and mounds of flavour. If your typical chicken and mutton biryani is becoming old, it’s time to get addicted to fish biryani and impress your visitors this holiday.

Ingredients of Microwave Machchli Biryani

• 1/2 kg fish fillets, cut into 1 1/2″ cubes
• 2 tsp oil
• 1 cup grated onions
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1 Tbsp coriander powder
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1-1/2 tsp salt
• 1/4 cup hung yoghurt
• 1/4 cup chopped coriander leaves
• Green chillies, chopped fine
• 1/2 tsp biryani masala
• 1/3 cup browned onions
• For the rice:
• 2 cup rice, cleaned and washed
• 2 tsp oil
• 4 cloves
• 4 peppercorns
• 1/4 cinnamon
• 4 green cardamoms
• 1/2 tsp salt
• 3 cups hot water
• 1/2 cup warm milk, saffron or color mixed

HOW TO MAKE IT

1. In a dish, heat the oil.

2. Add the pastes of ginger and garlic, onions, and cumin.

3. Cook for 4 minutes, uncovered, over high heat.

4. Next, add the garam masala, yoghurt, coriander, chilli, and turmeric powders.

5. Cook the aforementioned preparation at 70% under cover for 8 to 10 minutes. Stir once.

6.Add the fish and cook for 4 minutes over high heat, covered.

7.After adding the browned onions, coriander, green chilies, and biryani masala, stand for 1 minute.

Rice preparation:

1. Combine oil with cardamom, cinnamon, cloves, and peppercorns.

2. Add rice, water, and salt after cooking on high heat with the lid on for 2 minutes.

3.Combine well and cook for 8 minutes on high heat, followed by 8 minutes on 70% heat.

Serving suggestions:

1.Lay the rice on top of the fish layer at the bottom of the plate.

2.Drizzle the rice milk concoction over it.

3. Cook it for five minutes at 70% as a last step.

4.Well combine and serve hot!

11. Malabar Fish Biryani Recipe

Dum cooked birynai stuffed with creamy cashew nuts, savoury, sour fried fish, and fragrant spices. Does it have room to improve? A wonderful Biryani dish from the well-known and traditional Malabar cuisine.

Ingredients of Malabar Fish Biryani

• 1 kg seer fish
• 1 kg onions
• 100 gm green chillies
• 70 gm garlic
• 70 gm ginger
• Juice of 2 lemons
• 1 cup coriander leaves
• 1 cup yoghurt
• Salt to taste
• 1 kg rice (kaima rice is best)
• 3 Tbsp ghee
• 1 cup cooking oil
• ½ kg tomatoes
• 1 tsp turmeric powder
• 2 Tbsp cashew nuts broken
• 2 Tbsp raisins
• 4 glasses water (in proportion to the number of cups of rice)
• 3 pods cardamom
• 3 cinnamon sticks
• A pinch of garam masala

HOW TO MAKE IT

1. Slice 250 g of onions into thin pieces. The onion is cooked till golden brown in a skillet with heated oil and 1/2 cup ghee. Raisins and cashews should be fried and set aside.

2. Sprinkle a little salt and turmeric powder on the fish.

3.Heat a frying pan with two teaspoons of oil. Fry the fish briefly until halfway done, then set aside.

4.Heat three tablespoons of oil in a container with a sturdy bottom. Blend the remaining onion with 1/2 cup of water in a blender. Fill the heating oil with this onion mixture.

5.Crush the ginger, garlic, and chilies in the meanwhile. The onion mixture will receive this paste. For 3–4 minutes, thoroughly stir.

6. Add salt, yoghurt, and tomatoes. Cook for a while till the water disappears. Add the coriander leaves, lemon juice, and the chunks of cooked fish. Set apart.

For the Rice:

1. In a non-stick pan, warm the ghee. Add cinnamon, cardamoms, and a half-chopped onion. Add the washed rice at once (drain without any water).

2.Add salt and heated water in a 1:2 ratio, and cook the rice over high heat until the water is absorbed.

3. For 10 minutes, keep the rice covered. Garam masala powder should be added to the rice.

4. Now place the cooked rice in one layer at the bottom of a heavy-bottomed container. Add some fish masala by the spoonful. Place a layer of rice on top and add some fried onion, almonds, raisins, and a little garam masala spice.

5. Stack it, then top with the garnishes.

6. Cover the vessel with a napkin that is the radius of the vessel, dampened with some water and rose water.

7.To let the flavours to meld, cook the biryani on low heat for an hour. Serve warm.

12. Handi Biryani Recipe

A mouthwatering, slow-cooked chicken biryani dish packed with masalas, milk, chicken, and veggies and cooked in a handi, a spherical pot-like vessel with a narrower neck than a wider base. A delectable recipe that will undoubtedly be popular at the dinner table!

Ingredients of Handi Biryani

• For the rice:
• 4 cups Water (boiling)
• 1 1/2 cups Rice (washed)
• 2 tbsp Oil
• 2 Bay leaves
• 2 Green cardamom
• 1 Black cardamom
• 2-3 Laung
• 1 tbsp Cumin seeds
• For the vegetable layer:
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 Onions, sliced
• 1 Capsicum, sliced
• 1 Potatoes (diced), boiled
• Salt
• For the chicken layer:
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 Bedki red chillies
• 1 Onion, sliced
• 2 tbsp Ginger garlic paste
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Zeera powder
• 1 tsp Coriander powder
• 1 Green chilli, chopped
• 1/2 kg Chicken (seasoned with some salt)
• 2 tsp Sugar
• 2 Tomatoes, sliced
• 3-4 tbsp Curd
• For the milk layer:
• 1 cup Milk
• 3-4 Saffron strands
• 2-3 tbsp Butter

HOW TO MAKE IT

Prepare the rice:

1. In a pan, boil 4 cups of water.

2. Add bay leaf, green and brown cardamom, cloves, cumin, and oil to a pot and cook. For 3 to 5 minutes, stir.

3. Before cooking the rice, toast it in the pan after washing and soaking it.

4.Add heated water, and then bring to a boil.

5. Spread the rice out on a wide platter and let it cool.

Prepare the vegetable layer:

1. In a skillet, combine 2 tablespoons of oil, a few cumin seeds, and 2 minutes of stirring.

2. Add the chopped red pepper and stir for two minutes.

3.Add oil to the same pan and sauté potatoes that have been boiled in chunks.

4. Season the food with salt. Stir for two minutes, then set it aside.

Prepare the chicken layer:

1. Heat oil in a different pan. Add 3–5 bedaki peppers, cumin seeds, ginger–garlic paste, turmeric–red pepper–cumin–coriander powder, and so forth.

2. Add a few drops of oil and whisk the mixture for two minutes. Use sea salt to season it.

2. Stir for 2 minutes after adding the chicken.

4. Add tomatoes and sugar. For 10 minutes, cook.

Prpeare the milk layer:

1. Add clarified butter and saffron to heated milk in a pan. For 2 minutes, stir.

To fill the handi (A handi is a round pot like vessel, with the neck narrower than the base):

1. Pour some chicken gravy into a handi.

2. Spread half of the rice over the gravy at the bottom.

3. Add a layer of chicken and some gravy on top.

4. Top this layer with the majority of the rice.

5. Spread rice on top and add a layer of veggies.

6.Add little lime juice and milk with saffron infusion.

7. Draw lines across the layers using a spoon.

8. Cover with a lid and use dough to seal the edges.

9. Cook for 30 minutes over a low heat.

10. Warmly serve with raita or salan.

13. Egg Biryani Recipe

One of the most consumed foods in India is the egg, which is frequently utilised in dishes like Biryani. For dinner gatherings, you may easily and quickly prepare this egg biryani dish at home.

Ingredients of Egg Biryani

• 2 Cups Basmati rice, soaked
• 6 large Eggs
• 1 Onion, sliced
• 10 Green chillies (slit)
• 1 Bay leaf
• 4 Cloves
• 1/2 tsp Peppercorns
• 1 inch Cinnamon
• 1 tsp Ginger and garlic paste
• 1 tsp Pulao masala
• 2 tbsp Oil
• to taste Salt

HOW TO MAKE IT

1. Boil and shell the remaining four eggs.

2. Add the entire spices to the hot oil in a big dish.

3.After a few seconds, add the ginger garlic paste along with the onion and green chilies. Cook until they are a light brown colour.

4.Now scramble the two eggs that have been broken into the pan.

5.Combine it with the drained rice and cook it for a minute.

6. Add salt to season.

7.Now add the four cups of water and the cooked eggs.

8. Cook the rice with a lid until it is halfway done.

9. Stir in the pulao masala and a little amount of lemon juice.

10.Cook the rice under a cover until all the water has evaporated and it is tender.

11. Add coriander as a garnish and serve hot.

14. Satrani Biryani Recipe

Satrangi biryani is a nutritious lunch dish that combines the benefits of beetroot, French beans, zucchini, broccoli, bell pepper, and much more with mint, kewda water, saffron, and a variety of other spices.

Ingredients of Satrangi Biryani

• 20 Gram Red carrot
• 20 gram French beans
• 20 gram Bell pepper
• 20 gram Broccoli
• 20 gram Beetroot
• 20 gram Green zucchini
• 20 gram Yellow zucchini
• 125 gram Biryani rice
• 20 gram Brown onion
• 30 gram Curd
• to taste Salt
• 10 gram Mint
• 15 gram Desi ghee
• 5 gram Cashew paste
• 1 gram Turmeric powder
• 1 gram Red chilli powder
• 1 gram Yellow chilli powder
• 1 gram Green chilli powder
• 1 gram Cardamom powder
• 3 ml Kewda water
• 3 ml Saffron water
• 2 nos Green chilli
• 1 gram Garam masala
• 10 ml Cooking oil

HOW TO MAKE IT

1. Dice every vegetable you can find. Float and set aside.

2. Boil the rice until it is almost done.

3. Place the diced vegetables, the haldi powder, the curd, the cashew paste, the chilli powders, the kewda water, the saffron water, the mint leaves, and the browned onion in the clay pot. Mix thoroughly.

4.Add the caramelised onion and garam masala powder to the top of the par-cooked rice and desi ghee.

5.Seal the Roti-covered pot and bake for 15 minutes.

15. Irani Biryani Recipe

This meal is made in a pot with rice on top and chicken at the bottom, which is then flipped over to create a gorgeous cake-like look.

Ingredients of Irani Biryani

• 50 gms Ghee
• 50 gms Onion
• 5 gms Bay leaf
• 8 gms Cinnamon sticks
• 5 gms Cardamom
• 4 gms Clove
• 5 gms Coriander seeds
• 20 gms Salt
• 4 gms Black pepper
• 10 gms Turmeric powder
• 1 Chicken (skin off, cut into 8 pcs)
• 100 gms Potato
• 100 gms Eggplant
• 560 gms Basmati rice

HOW TO MAKE IT

1. Get the potatoes and eggplant ready first. Potatoes should be peeled, sliced, and fried in hot oil until golden. To remove any bitterness from the sliced eggplants, put some salt on them before giving them a thorough rinsing and drying. Meanwhile, fry them until they are soft and set them. Rice should be washed and soaked for around 30 minutes.

2.Add the onions to a skillet that has been heated with ghee and cook until they start to turn colour. Add the chicken next. To seal the meat and gently brown it, stir-fry it over high heat. Stir in the cinnamon stick, bay leaf, cloves, and cardamom pods after adding them.

3. Bring to a boil the 4 cups of water along with a teaspoon of salt. Turn reduce the heat, cover the pot, and let the chicken simmer gently for about 15 minutes after it starts to simmer.

4. After ready, put the chicken pieces in a bowl and cover it. After draining the soup, toss the entire spices away. The broth should be divided into 4 cups plus an additional cup. Just add water to the necessary amount of broth if you run out.

5.On a separate burner, gently boil this broth so that it will be hot when we need it. Make careful to taste it for salt; as the rice is unsalted, it should be a little saltier than you would want.

6. Now get a large, deep pot. Well-grease the sides and bottom. On the bottom, arrange the chicken pieces with the bony sides up. On top of the chicken, arrange the slices of eggplant and potato. Give these vegetables a little salt and pepper sprinkling.

7.Drain the rice when it has soaked, then stir in the turmeric, garam masala, and black pepper powder. After that, sprinkle out handfuls of this seasoned uncooked rice to cover the bottom layers of the chicken, potato, and eggplant layers.

8. Place any heatproof dish on top of the rice, then carefully and slowly pour boiling broth over it. The plate is only there to keep everything in its proper position; otherwise, the layers you prepared would float up and undermine the presentation’s impact.

9. The liquid should completely cover the rice and extend approximately half an inch beyond the rice’s surface. Wrap the pot (with the plate still in there). then boil for five minutes over high heat.

10. After that, carefully remove the plate by opening. Never mix or stir the rice. Simply give it a nice pat down, cover with a tight lid, and cook on low heat for a further 45 minutes. To stop the bottom of the rice cooker from burning, you may put a tawa (flat griddle pan) under it halfway through.

11. Once finishing, turn off the heat without opening the pot. Wait 30 minutes before using it. This aids in the rice’s ability to maintain its form. Then, take a big plate, open the pot, set the plate on top, and flip it over.

12.Repeat the 10-minute upside-down resting period. Make sure the pan has freed from the bottom and sides by giving it a couple gentle knocks. Serve with salad, raita, or lemon slices.

NOTE – A superb Biryani must always have a mouthwatering scent. The aromatic factor is raised even more in a classic Biryani by the inclusion of fragrant ingredients. A lot of plants are utilised for this, including screw-pine, jasmine, rose, kewra, and saffron.