Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Today’s recipe is definitely a special one.  It is one of my favourite Indian dishes.  Hyderabadi Chicken Biryani, like all the food of the area, is greatly influenced by the Mughals, Arabic, Turkish and Iranian food that use plenty of rice, wheat and spices.  I particularly like the mix of spices and herbs in this recipe: the aroma of the mint that you can smell throughout the house while the biryani is cooking is inebriating.  My husband says it is one of the best biryani he has ever eaten, and that is a fantastic compliment being that he has actually eaten plenty throughout his life! hehehehe  When you read the long list of ingredients, this dish looks like a lot of work, but you’ll be amazed by how quickly it actually comes together, so much so that I often make it as a mid-week’s dinner.  You basically need to mix all the marinade ingredients together, put the chicken in it and refrigerate it.  Then cook the rice for a few minutes and layer both the chicken, rice and herbs in a heavy bottomed pot… let it cook for 30 minutes and you will have a dinner set for a king… or better still, a maharaja!  Serve it warm with some raita on the side for a complete and delicious
The Ingredients required for a chicken biryani are

7-8 Onions (very thinly sliced and deep fried until light brown)
10-15 Cashews (fried in a little desi ghee/clarified butter)
1 Kg Chicken on the bone cut into 12 pieces
1 cup yogurt
2 Tsp Garlic paste
salt to taste
500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
3-4 Tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) Cinnamon
4 green Cardamoms
3 Bay leaves
1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
4 large Tomatoes (chopped finely)
1/4 Tsp of mace powder
1/4 Tsp of grated Nutmeg
1 Tsp Coriander powder
1 Tsp red Chili powder (to taste)
1/2 Tsp Turmeric powder
2-3 green Chilies (to taste, chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Garlic (chopped)
6-7 dried, pitted prunes
1/2 cup of milk
a few strands of Saffron (kesar)
3-4 Tbsp Desi ghee (clarified butter)
2 cups of fresh green Coriander (chopped)
STEP 1

Marination

Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani

Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.

Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.

Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside. 
As they cool down, the onions will become crispy.

STEP 3

Boiling the rice

Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.

You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.

The chicken should be just cooked and dry (because it will get 
cooked further in the final step and if any water is left in it the rice will become soggy).

Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP Assembling the chicken biryani

Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.

Pour the milk and saffron on the top using a spoon, evenly covering the whole area.

Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.

Close the lid and seal.

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Best Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Biryani is the royal dish amongst all the exotic rice dishes of India, and remains the dish to serve on all best and auspicious occasions. Whether one serves it to welcome house guests on their first day, or whether it be the main course of the menu in formal entraining, or a gala festivity, the painstaking care which the housewife will take in the preparations of Biryani will commence when she selects her ingredients. Nothing but the best will do. Although there are numerous variations of Biryani, our carefully compiled recipes are fit to serve Royalty. The pride and care that goes in the making of Biryani is a story itself. We remember nostalgically, the day when grandma used to make Biryani. The frying of the onions just to that particular goldness; the weighing of the saffron with the precision of a goldsmith; the marinating of the meat in the spices and curds; the weighing down of the lid with a brick; the listening in, in order to ascertain whether it is ghee or moisture that is sizzling, plus a lot of other rigmarole. We must confess that in those days the pot of Biryani., when finally opened, announced itself to the whole neighbourhood, and the aroma and fragrance that emanated was sufficient to make the most fastidious smack their lips in anticipation. Whilst we cannot indulge in all these time consuming activities, here is a recipe which even grandmother will be hard to put improve upon.

Add all the marination ingredients to a bowl. yogurt, salt, red chili powder, biryani masala, turmeric, ginger garlic paste, lemon juice, cardamom powder, Mix them well to make a paste.
Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit for overnight in the fridge or for at least 2 hours. Keeping overnight makes the chicken very soft once the biriyani is cooked. If you are marinating it just for 2 hours, i suggest keeping the pieces to small to medium and not very large
Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till ¾th cooked. The rice must be grainy and you must get a bite into it meaning it has to be slightly under cooked.
4. Add the chicken marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander and mint leaves. Add oil and mix it.
Layer the rice over the chicken. The rice must be moist and not with dripping water. It should not be dry either.
Add fried onions, mint and coriander leaves. Sprinkle biryani masala
Layer the rice again.
Sprinkle fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk
Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make dough and stick to the rim of the pot.
 Cover the pot with a lid. If using dough. make sure the lid sits on the dough
Place the pot over a hot old tawa. Cook on a medium high for about 15 to 20 minutes
Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime

Flavorful dum biryani is ready

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Recipe Biryani

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and goat meat. Popular variations use chicken instead of goat.The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
I’ve have had great luck with this biryani recipe in the past but this is the first time I gotta chance to take step by step pics to share it with you. I’ve already posted a different version of  Dum Biryani before that required and electric oven but you can make this just on a stove top. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all.

The secret to this version of biryani is to make sure you don’t over cook the rice in step 8.  Enjoy making this “Dum Biryani”.

INGREDIENTS
 1 kg - Chicken 1 kg - Rice 1 bunch - pudina 1 bunch - Coriander leaves 4 to 5 - Onions 3 tbsp - Ginger Garlic paste 1.5 tbsp - chilli powder 1/2 tbsp - Turmeric powder 3 tbsp - Chicken masala 2 tbsp - coriander powder Whole Garam Masala 3 to 4 - biriyani leaves 1 cup - Curd 2 - Lemon

METHOD

Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
Add enough oil and fry finely chopped onions till golden brown colour.
Remove from oil.
Now drop the marinated chicken in that oil and keep it aside.
Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
When rice is half cooked, strain it.
Cook the chicken and add pudina and coriander leaves.
Add half the boiled rice and fried onions.
Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
Finally, add lime juice mixed with turmeric powder through small holes made in the rice.

Serve with raita.

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics 

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Dum Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chicken Biryani checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Butter Chicken , Shanghai Chicken . You can also find more Main Course_Chicken recipes like Methi Murgh, Chicken In Lemon Sauce, Chicken Meatballs with Garlic Bread, Bharwan Pistewala Murgh. Or try out these recipes from Hyderabadi Cuisine like Gulabari Kofta Biryani, Mushroom Galouti, Gosht Gulbarga, Boorani Raita.

Ingredients - 1
Basmati rice - 3 cups
Chicken- 1 lb (1/2 kg) (cut into small pieces)
Onion -1 large/2 small ( cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Ginger garlic paste -1 tsp
Coriander leaves - ¼ cup (finely chopped)
Mint leaves - ¼ cup (finely chopped)
Green chillies - 5 no's (finely chopped)
Oil -3 tbsp
Ghee - 3 tbsp
Yoghurt -1/4 cup
Water Coconut milk mixture - 4.5 cups ( 1 cup coconut milk diluted with remaining water)
Salt - to taste
Chilly powder - 2 tsp ( or as needed)
Fennel Powder - 2 tbsp
Turmeric powder - ¼ tsp
Ingredients-2 ( For Marination)
Salt - ¼ tsp
Lemon juice /Yoghurt - 2 tblsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Pepper powder - ½ tsp
Chilly Powder - 1 tsp
Ginger garlic paste -1 tsp
Garam Masala
Bay leaf - 2
Cinnamon - 4
Star Anise - 2
Cloves -5
Cardamom -3
Preparation Steps
Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for at least half an hour.
Rinse the rice, soak it for at least 15 minutes, drain all water from it and keep aside.
Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biryani even more flavorful and prevent the rice from sticking to each other. You can omit this step if you don't have time.
Method
In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.
Slowly add onions along with chopped green chillies.
When onions turn slightly brown and crispy add ginger garlic paste, chopped coriander and mint leaves.
Next add tomatoes and sauté for a while till the oil separates.

Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yoghurt and salt. Sauté everything for 5-10 minutes until it thickens to a gravy consistency

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Simple Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Beef Masala and Basmati rice combined together into delicious Biryani…
When it comes to biryani, I always go with chicken. Bone-in chicken pieces like drumstick or leg-thigh pieces make excellent biryanis. I seldom make mutton or goat biryani as I am not a fan of mutton. I love beef but haven’t tried making biryani with it.
Last week, I had received an email from one my readers asking me to share the recipe for making beef biryani. I had been thinking of making beef biryani for so long, and now the email request inspired me to make up my mind to make beef biryani over the weekend.
Since beef has to be cooked for longer time, I made the beef masala in a pressure cooker. That kind of made the preparation process much easier. Basmati rice was cooked separately in a rice cooker and then combined with the beef masala. One of my favorite ingredients to add in biryani is fried onion, I make homemade fried onions and I say No to store bought ones as they don’t taste any good. Freshly fried onions enhance the flavor of the biryani greatly and it imparts a nice aroma too.
Now, it’s time to brag: This beef biryani tasted phenomenal, much better than chicken biryani or the beef restaurant biryanis . If you are looking for an incredibly tasty beef biryani, I will say you gotta try this recipe.

Ingredients
100ml/3½oz full-fat milk
1 heaped tsp saffron strands
1kg/2lbs 2oz braising steak, cut into bite-sized chunks
4 onions, peeled
4 garlic cloves, peeled
25g/1oz fresh root ginger, peeled and roughly chopped
2 fresh red chillies, deseeded and roughly chopped
5 cloves
2 tsp cumin seeds
2 tsp coriander seeds
¼ cinnamon stick
12 cardamom pods
2½ tsp sea salt flakes, plus extra to season
½ whole nutmeg, finely grated
135ml/4¾fl oz sunflower oil
200ml/7fl oz natural yoghurt
2 bay leaves
2 tsp caster sugar
325g/11½oz basmati rice
4 tbsp chopped fresh coriander
50g/2oz butter

Method
Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight.
Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan.
While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste.
Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined.
Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally.
Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste.
Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool.
Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside.
Preheat the oven to 180C/350F/Gas 4.
Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined.
Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes.
Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters.

Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve.

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics

Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics