Biryani Varieties

Gosht Palak

Ingredient:

· mutton pieces
· palak or any other spinach shredded
· turmeric 1/2 tsp
· chilly powder 1 tsp
· garam masala 2 tsp
· ginger garlic paste 1 tsp
· tomatoes 200 gms sliced
· onions 3 sliced
· jeera 1 tsp
· oil 2 tab
· kasoori methi...in TamilNadu most call it kasthuri methi ( dried fenugreek leaves) 1 tsp
· chillies 4 pieces
· salt to taste.
· cream 5 tsp
· coriander powder 3 tsp

Method:
take the oil in a cooker and heat and add jeera and after it splutters add the onions and chillies and saute till the onions are golden brown and then add the ginger garlic paste and fry till the wet smell leaves and then add the tomatoes and then add the turmeric powder. and mix well. then add the mutton and palak and chilli powder garam masala and coriander powder and lastly add the required salt and now keep the gas on simmer and add water till it sinks the meat and close the cooker and keep for 3 whistle sounds. after that release the pressure and take out. Add the cream and mix well and add coriander leaves for the garnish and serve hot. If you want the gravy to be thick then again put it in the kadai and fry with oil for sometime.

Hyderabadi Biryani-1

Ingredients

Basmati Rice 500gms
Mutton cut into small pieces 1 kgs
Garam masala 2 tsp
Red chillies whole 6 nos
Cashewnuts A handful
Onions (sliced fine&fried till crisp) 5 nos
Cloves 2 nos
Dalchini 2 nos
Elaichi 3 nos
Green chillies 6 nos
Ginger garlic paste 3 tsp
Saffron (dissolved into 3/4 cup 2 pinches milk)

Animated Hyderabadi Biryani Recipe:
Curd beaten 1 cup
Lemon juice 2 nos
Eggs boiled 4
Ghee/oil 5 tbsp
Salt to taste

Method:
1. Grind the red chilies & cashew nuts to a fine paste.
2. To the mutton apply the ginger, garlic paste & beaten curd. Set it aside for half an hour.
3. Heat 4tbsp ghee & fry the red chili masala.
4. Add the marinated mutton 1/4 of the fried onion. 1tsp garam masala & salt to taste.
5. Keep frying till ghee separates. Add 11/2 cups warm water. Pressure cook till tender.
6. Heat dekchi, add 1tbsp ghee & fry the sabut masala.
7. Add the rice & fry a little. Add the green chilies & salt to taste.
8. Then add the mutton & rice together if you thick then add enough warm water cooks till rice is done.
9. Mix together garam masala & fried onion & juice of one lemon.
10. Sprinkle the rice with saffron milk & dot with ghee.
11. Garnished with eggs cut into halves.
Serve hot.

Hyderabadi Biryani-2

Ingredients

· 2 lbs Spring Lamb (cleaned and cut into medium size pieces)
· 4 ozs Yogurt
· 4 ozs Ghee
· 1 lb Rice (washed)
· 4 ozs Onions (sliced finely)
· 1 oz Ginger & Garlic (equal amounts crushed)
· 1 Lemon
· 1 oz Almond (ground)
· 2 Cinnamon sticks
· 4-6 Cardamoms
· 1 oz Milk
· Quarter tsp Saffron
· 2-3 Green Chilies
· Half tsp Black Jeera
· 2-3 Cloves
· Half tsp Garam Masala
· Salt to taste, Coriander and Fried Onions to Garnish

Method:

1. In a large bowl mix the meat, yogurt, almonds, chopped green chilies, ginger and garlic, salt, and ground garam masala.

2. To the mixture add half a teaspoon each of chilly powder and turmeric. Marinate for at least 4-6 hours in the fridge.

3. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.

4. In a large pan fill half with water and add salt, whole garam masala and one green chilly. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.

5. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat.

6. Squeeze the lemon and pour the juice over the rice.

7. Warm the milk and crush the saffron into it.

8. Pour the milk/saffron mixture over the rice. Do it generously with ghee.

9. To garnish spread the fried onions and coriander over the rice.

10. Cover the saucepan tightly. Allow steaming on high heat for about 10 minutes and then lowering the heat and cooking for another 1 1/2 to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. Simply listening for a sizling sound can check this. If there is no sizzling then the Biryani is ready.

Biryani is traditionally served with Mirch Salan and Yogurt Chutney.

Hyderabadi Biryani-3

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 Chilly Powder - 1/2 Tsp.
· Green Chilly - 4-6 grind into fine paste
· Shazeera - A Pinch of Shazeera
· Clove - 1-2
· Cinnamon - 1-2
· Cardamom - 2-3
· Coriander Leaves - A bunch finely chopped
· Mint leaves -Plucked only leaves
· Saffron - 2 pinch of saffron, immerse in waterSaffron
· color - A pinch of color liquefied with water
· Ghee - 2 Tsp.
· Oil - 2 Cup oil
· Salt - To taste


Method:

1. Cut the meat into 4" square pieces and wash it

2. Add ginger garlic paste to the washed meat and marinate it for 1 hour.

3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.

4. Now remove the golden brown onions from the oil and spread it on the plate, when it cools then crush it with your hand.

5. Now add the curd 3/4 part of crushed fried onion, Red chilly powder, Green chilly paste, Cinnamon, Cardamom, Shazeera, Clove, Coriander leaves, Mint leaves and saffron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.

6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinnamon, Cardamom, Shazeera, Clove, Coriander leave, mint leave, Green chilly 2 cut into length wise. Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completely. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread limejuice, saffron color and ghee and remaining part of the crushed onion.

7. Now cover the utensil with lid tightly. Keep it on a very low flame after 1/2 hour exactly takes it out from the flame.

8. Now your delicious tasty Hyderabadi Biryani is ready to eat.

Serve hot with curd chutney or with Bagare Baigan Curry.

Hyderabadi Biryani-4

Ingredients:

· Mutton big pieces with bones (preferably Indian mutton) - 1/2 kg
· Basmati rice(soaked in water for 1/2 hour)
· 1/2 kgOnions cut into think slices
· Tez patta (bay leaves)- 4 to 5 leaves
· Lavang (cloves)- 5 to 6
· Jhajeera - 1 spoon
· Cinnamom sticks (Dal Chinni) - 3
· Kali mirchi (Sabuth) - 4 to 5
· Elachi (Big) - 2
· Pudina (Mint Leaves)chopped - 1 bunch
· Cashew nuts - 100gm (optional)
· Milk - 2 tb spoon
· Kesar color - 1/4 spoon
· Ghee - 1 1/2 cups


Marination (for 1 to 2 hours)

Wash mutton pieces and put in a earthen pot or heavy bottom vessel. Add to Mutton:
Giner garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Preparation:

Step 1 :
Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.

Step 2
Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.

Step 3
When the mutton is almost (see that it is not over cooked but just cooked)done take out the cooked mutton in a plate. Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which MUTTON was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top. Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions from top

Step 4
Immediately after the above prcedure, cook biryani in SLOW FLAME that is on DUM with tightly closed lid for 10 to 15 minutes or till you think the rice is cooked. Server with curd raitha, fresh green salad and boiled eggs (cut into halves).