Biryani is an evergreen classic that basically needs no introduction. India offers such a lot on its delicious platter but the one dish Indians unanimously love is that the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive sorts of biryanis, one is spoilt for options when it involves experiencing this melting pot of flavors.
So if you’re a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a touch more with the story of what makes biryani so extraordinary.
Though it’s going to appear to be a dish indigenous to India, actually the dish originated quite distant . Biryani springs from the Persian word Biryani, which suggests ‘fried before cooking’ and Biryani, the Persian word for rice. While there are multiple theories about how biryani made its thanks to India, it’s generally accepted that it originated in West Asia.
Keema Biryani Recipe
If you’re a lover of keema, then you’d surely like this biryani recipe. Made with basmati rice, minced mutton, yoghurt and a mixture of whole spices, this biryani recipe is to die for! this excellent main dish recipe are often prepared on special occasions to treat your loved ones.
Ingredients of Keema Biryani
- 500 grams basmati rice
- 200 grams yoghurt (curd)
- 1 teaspoon garlic paste
- 2 green cardamom
- 4 clove
- 10 peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoon biryani masala powder
- 1/2 handful coriander leaves
- 1 kilograms minced lamb
- 1 teaspoon ginger paste
- 1/4 cup refined oil
- 2 star anise
- 2 bay leaf
- salt As required
- 1 teaspoon red chilli powder
- 1/2 handful mint leaves
- water as required
Step of keema Biryani
Boil water in a pan
Heat oil in a pan with a thick bottom and simultaneously boil approximately 2 litres of water during a vessel.
Saute onions with whole spices then cook keema in it
Add onions to the oil, saute till crystalline, slowly add cumin seeds, peppercorns, green cardamom, cloves and ginger-garlic paste two tsp of chilli powder. Saute for two minutes, add minced meat, curd and salt to taste. still, saute till all the water gets soaked up and keema is 3/4 portion down.
Boil rice with whole spices
Once the water starts to boil, add bay leaves, green cardamom, star anise, and salt to taste. Then add washed rice, when rice is 60 per cent done, drain the water using the sieve.
Spread the cooked keema on rice layer with fried onions, cook for 15-20 minutes, and therefore the Keema Biryani is prepared
Spread a layer of half the rice in the vessel. Put keema, some coriander and mint leaves, some masala, and green chili achar on top. Add the remaining rice on top, add a touch of desi ghee and brown onions on top for the amazing fragrance, cover it with a lid and let it cook for 20 minutes on low flame. Serve with cucumber raita.
Jackfruit Biryani Recipe
Biryani is one of the foremost appetizing meals loved by everyone. Kathal biryani also referred to as Jackfruit Biryani, may be a delicious recipe that you simply must do this summer. to form a delicious and mouth-watering biryani reception, you do not always get to have chicken or meat in it.
In flu seasons, when it’s advised to not eat mutton or chicken, jackfruit is often an excellent substitute because it tastes a bit like the chicken and features a similar texture to both meat and chicken. Jackfruit Biryani may be a perfect combination of meaty vegetables with long grains and fragrant basmati rice.
If you’re keen on jackfruit, this is often the recipe you want to try. it’s easy to make and you’ll simply pressure cook this biryani recipe. It takes only 40-minutes to organize this amazing jackfruit biryani.
Ingredients of Jackfruit Biryani
- 250 gm jackfruit
- 4 onion
- 1 tablespoon garlic paste
- 1/2 teaspoon black pepper
- 2 tablespoon biryani masala powder
- salt as required
- 6 tablespoon mustard oil
- 2 tablespoon mint leaves
- 1 teaspoon turmeric
- 2 cup basmati rice
- 1 tablespoon ginger paste
- 4 bay leaf
- 1 teaspoon garam masala powder
- 1 teaspoon red chilli powder
- 2 cup water
- 2 tablespoon cilantro
- 1/4 cup yoghurt (curd)
Step of Jackfruit Biryani
Saute onions with whole spices
To prepare the delicious jackfruit biryani, place a pressure cooker on Medium Heat on Gas. Heat 4 tbsp oil and add whole black pepper & bay leaf and. Add thinly chopped onion and saute for a moment.
Add spices and saute till onions are golden brown in colour
Now, add ginger-garlic paste and saute onions till golden brown. Add red chilli powder, salt as per taste, and mix it well.
Fry jackfruit within the cooker for 2-3 minutes
Put jackfruit within the pressure cooker and saute for a moment. Cover lightly and cook for 3 minutes. Stir occasionally.
Cook jackfruit with all the spices and curd
Add biryani masala, garam masala, turmeric, yogurt to the cooker and blend well. Cover and let it cook for an additional 3 minutes. this may help jackfruit to soak up all the flavors and soften.
Pressure cook the jackfruit with rice
Now, add the rice, stir to combine well, and cook for 3 minutes. Add water and shut the lid. Pressure cook on high till 3-4 whistles. close up the flame and let the pressure cooker cool.
Once done, garnish as you wish and serve hot
Open the lid of the pressure cooker once it’s at normal temperature. take out the kathal biryani and let it cool. Plate the biryani, and garnish with cashews, chopped Coriander, and mint leaves. Serve hot with raita and green chutney.
Bread Biryani Recipe
Biryani is an elaborate dish that involves preparations well beforehand , long periods of marination and cutting, chopping and deep frying. it’s everyone’s favourite when it involves dinner or lunch together with your friends and family. However, this biryani recipe may be a welcome variation which is formed using bread slices and basmati rice. A mixture of spices like curry leaves and cloves, this main dish recipe would be loved by all. you’ll do this main dish as a lunch/dinner recipe on potluck and kitty parties.
This recipe is very easy that you simply also can make it within the morning and carry it to figure. you only got to pair it up with raita and your complete meal is ready! Kids love this delightful preparation in order that they will never say no thereto if you pack it in their lunch boxes! On occasions once you have sudden, uninvited guests coming over or on days you’re feeling too lazy to cook, this Bread Biryani should be your go-to meal. try this quick recipe!
Ingredients of Bread Biryani
- 2 cup basmati rice
- 1/2 cup peas
- 1/2 cup grated carrot
- 4 medium chopped onion
- 10 cashews
- 1 teaspoon spice black pepper
- 4 green cardamom
- 2 cinnamon
- 1 tablespoon crushed to paste garlic
- 1 bunch curry leaves
- 2 teaspoon salt
- 3 cup coconut milk
- 1/2 cup grated radish
- 1/2 cup grated coconut
- 8 sliced bread slices
- 10 soaked almonds
- 1 teaspoon cumin powder
- 2 clove
- 1 tablespoon crushed to paste ginger
- 6 tablespoon ghee
- 1 bunch chopped coriander leaves
- 2 teaspoon khas khas
Step of bread Biryani
To make this delicious biryani recipe, take a pan and heat it over medium flame. Dry roast cloves, cinnamon, and cardamom in the pan and grind these ingredients to a fine powder. Now heat little ghee in the same pan over medium flame and fry the basmati rice for about 30-45 seconds. Once done, remove from flame and transfer the rice into a separate bowl.
Then add ghee again to the pan and fry the bread pieces till crisp. Once done, keep the bread slices aside in a bowl. Now grind the almonds, cashew nuts, coconut & Khas Khas to a smooth paste. Heat a little ghee in a pressure cooker. Add the ginger-garlic paste, cinnamon powder, onions, salt, and some curry leaves.
Saute well for a moment. Add the radish, carrot, and green peas. Stir well and add coconut milk. bring back to a boil then add the rice and pressure cook till 2 whistles. Once done, add the cumin powder, pepper powder, bread slices, coriander leaves and blend well. Transfer the biryani to a serving bowl and serve it with a raita of your choice.