Biryani lovers, did you know there are really 10 types of major Biriyanis in India?

Introduced by the Nawabs of Arcot who once ruled the place, Vaniyambadi biryani or Ambur is a type of biryani cooked in neighbouring towns of Ambur and Vaniyambadi in the Vellore district of Tamil Nadu.
This biryani is accompanied with 'dhalcha', a sour brinjal curry and 'pachadi' or raita, which is sliced onions mixed with plain curd, tomato, chillies and salt. It has a distinctive aroma and is considered light on the stomach and the usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.

Recipe


Ingredients

1 kg basmati rice
250 g oil
50 g ghee
4 big onions
100 g garlic paste
100 g ginger paste
1 g masala, solid (Patta 2 small pcs., Ilachi 5 nos., Loung 5 , Javtri 1 flower)
2 green chilies
250 g curds
1 kg mutton
2 teaspoons salt, for akhni
2 teaspoons salt, for rice
4 teaspoons red chili powder
1 bunch coriander leaves
1 bunch pudina leaf
1 pinch lemon yellow food coloring
1⁄4 liter milk
1⁄2 kg tomatoes

Method

Wash and Soak Basmathi Rice in water for half an hour.
Wash Mutton throughly and keep aside.
Cut Onion into thin stripes and keep aside.
Cut tomotto into thin pieces and keep aside.
Cut Coriander leaver and Pudina leaves , wash them throughly, and keep aside.
Crush lemon and get its juice and keep it ready for use.
Mix Zafran in the milk and keep it aside.
Take a deep bottomed vessel and put 4 to 5 ltr. of water and keep it on the fire to boil. Meanwhile take another vessel to prepare Akhni and put it on the fire. Put oil and heat it. As soon as the oil gets heated put Gram Masala (Patta, loung, Ilachi and Javtri) and fry for 1 mt. Then put onion and fry till golden brown. Add Garlic paste and fry for 1 mt. and then put Ginger paste and again fry it stirring well so that the paste should not stick to the vessel. Put tomotto, red chilli powder, salt and fry again, then put the mutton and fry for 5 mts. Put Pudina leaves and coriander leaves and stir well after 5mts Put Curd and stir well and close the lid to prepare the mutton akhni. Ocassionally open the lid and stirr the spoon so that the gravy is not sticked to the vessle. Prepare well till the mutton is tender. Now put zafran mixed milk and lemon juice, lower the flame.
Meanwhile see that the water is boiled. Put the Rice into it. put the green chilli , lemon yellow colour a pinch, and salt also. when the rice is half boiled take it from the fire and remove the water. After removing the water take the rice and put it into the akhni. Now put Ghee over the rice and close the lid and Dum it for 15 mts.
Take out and serve hot.

Recipe by food.com
Image: Chennai Foodie

Thalassery biryani originates from Thalassery, a town in the coastal Malabar region of North Kerala. Unlike other biriyani cuisines Thalassery biryani uses Kaima/Jeerakasala rice instead of the usual basmati rice. It is one of the many dishes of the Malabar Muslim community. The ingredients are chicken, spices and the specialty rice, Kaima. Although a huge amount of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used as well.

RECIPE
Ingredients

1/2 kg Chicken pieces
2 cups basmati Rice
1 tbsp Red Chilli powder
1/2 tsp Turmeric powder
2 tbsp Lemon juice
2 tbsp Ghee
1 Bay Leaf
2 to 3 Cloves
1 Cinnamon
1 Cardamom
1/2 tsp Saunf
4 Onions
3 Tomatoes
3 to 4 Green chillies
1 tbsp ginger-garlic paste
Coriander and Mint leaves (a handful )
1 tsp Garam Masala powder
1/4 cup yogurt
2 tbsp fried Onions
a pinch of food colour
5 Cashewnuts
10 Raisins
oil to shallow fry
salt to taste

Method
Wash and clean the chicken pieces.
Wash and soak basmati rice for 10 minutes. Drain and set aside.
Make a paste of red chilli powder, turmeric powder, 1 tbsp lemon juice and salt.
Marinate the chicken in this paste for 1 hour.
Heat oil in a fry pan. Shallow fry the marinated chicken and keep aside.
Heat ghee in the pan. Add bay leaf, cloves, cinnamon, saunf and cardamom.
Wait for them to crackle. Add one sliced onion. Saute till it is golden.
Add soaked rice and water.
Pressure cook till the rice is 3/4th done.
Now, heat ghee in the pan. Add the remaining onions, green chillies slit lengthwise, ginger garlic paste and stir well.
Add chopped tomato pieces and cook for a minute.
Add freshly chopped coriander and mint leaves. Next, add garam masala powder, yogurt and salt.
Allow the mixture to cook well.
Now, add the fried chicken pieces.
Cover and cook the chicken pieces in the gravy.
Take a heavy-bottomed pan.
Add this chicken along with gravy.
Add a layer of cooked basmati rice over it. Sprinkle chopped coriander leaves and lemon juice. Top it with another layer of rice.
Add fried onions, few drops of food colour, raisins and cashews.
Close the lid tightly and place the weight on top. Keep in simmer for 8 to 10 minutes. Remove from flame.
Once the pressure goes off, fluff the biryani gently.
Serve hot Thalassery Biryani with boiled eggs and raitha.

Recipe by Tasty Appetite
Image: WIki

As the name suggests, Kutchi biryani originated in Gujarat. Also called Memoni biryani, this is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan. It is made with lamb meat, yogurt, fried onions, potatoes, and fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring compared to other biryanis, allowing the rich colours of the various meats, rice, and vegetables to blend without too much of the orange colouring.

RECIPE


Ingredients
8 - medium pieces of Chicken
2 cups - basmati Rice
6 cups - water
2-inch - broken Cinnamon stick
2 - Cloves
2 - green Cardamoms
2 tbsp - Raw papaya peeled, chopped
4 - green chillies, chopped
1 cup - mix of chopped coriander and Mint leaves
For the marinade: 2 tbsp - yogurt
2 - medium sized onions, chopped
8 - Curry leaves
2 tbsp - Lime juice
2 tbsp - mixed fried nuts and Raisins
1 tsp - Saffron soaked in a little Milk
2 tbsp - clarified Butter
salt to taste
a sheet of aluminium foil for sealing

Method

Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves into a fine paste.
Mix the paste with yogurt and salt.
Slice the chicken pieces and rub the marinade into them.
Marinate in the refrigerator for at least 4 hours.
In a large vessel, combine the rice, water, half the whole spices, salt and cook till the rice is semi-cooked.
Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter in a heavy bottomed pan until hot and fry the remaining whole spices for few seconds.
Add the chopped onions and fry on a medium level till they become golden brown.
In a large heavy-bottomed pan, add some hot melted clarified butter, a layer of chicken with the marinade, a layer of the rice topped with a portion of nuts, lemon juice, curry leaves and saffron milk.
In this way, arrange alternate layers of melted clarified butter, chicken, rice, nuts, lemon juice, curry leaves and saffron milk till they are used up.
Make sure the topmost layer is of rice topped with melted clarified butter, nuts, lemon juice, curry leaves and saffron milk.
Spread the aluminium foil on the top of the pan and cover it with a tight fitting lid.
Cook on a high level for about 5 minutes.
Reduce the heat to low level and cook it for about 45 minutes.

Recipe and image by Bawarchi.com

The exotic and aromatic Kashmir biryani is known for its spiciness, fragrant rice and delicate meat. Similar to Sindhi Biryani, this is quote popular in Kashmir. It is prepared with meat and an amalgamation of Basmati rice, vegetables and various types of spices.

RECIPE

INGREDIENTS
500 grams rice
7 chicken thighs
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 cardamom pods
4 cinnamon sticks
2 teaspoons mace
black peppercorns
6 cloves garlic (chopped)
raisins
250 millilitres yoghurt
1 tablespoon ghee (clarified butter)
250 millilitres onions (sliced)
2 teaspoons ground coriander
1 teaspoon red chilli powder
fresh root ginger (finely sliced)
cooking oil
1 pinch of salt
water

METHOD


Take 500 gram rice, wash it properly and soak it in some water for 20 minutes.
Take 6-7 chicken thighs and cut it into even sized pieces. Now wash these pieces well and drain the excessive water out.
Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. Whisk the yoghurt nicely.
Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and sauté. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sauté.
Now add the whisked yoghurt mixture and sauté. Cook for 2 minutes and then add the chicken pieces.
Cook for 1 minute and add 2 cups of water and leave it to boil.
Now add the rice to the chicken and allow it to cook. Serve hot

recipe by nigella

This Biryani is a delicacy of Assam. Kampur is a predominately Muslim town in upper Assam. This Biryani is quite simple yet delicious. There is a hint of mild cardamom and nutmeg. The best part of this biryani is its colour, which comes because of the carrots, beans and peas in it.


Recipe
Ingredients

Rice 3 cups long grain, non-stick
Green peas 100-200 grams
Yellow turmeric powder 1/2 t.
Green cardamon 6-8
Whole cashews 20
Black cardamon 4
Garlic 2 whole flower
Whole cloves 10-15
Ginger 4 inch piece
Chicken 4 breasts
Green coriander 1 bunch
Oil? for vegetable cooking
One onion (big)
Eggplant 5
Small broccoli 1 small head
Potato 4
Parboiled onion 1 large, sliced lengthwise

Preparation of ingredients:

Take the bunch of green coriander; -cut into half lengthwise
-one half from root cut into one inch pieces
-other half cut into one and a half pieces
-do not mix the two.
Take the ginger; use a mortar and pestle to mash
Take the garlic; use a mortar and pestle to mash
Smash green (4) and black (2) cardamom together
Cut the onion into long size
Fry 100-200 grams peas in little oil
Cook the rice in two portions:
Portion A

3/4 as plain white rice;
Add a little oil (1-2 t. oil)
Add the green (4) and black (2) cardanoms (smash green and black cardanoms)
Add whole cashews (after separating the halves)
Add water as appropriate, then flame on
Take the cooked rice off to a plate
Portion B

1/4 as yellow rice;
Add a little oil (1 t. oil)
Add 4 whole cloves
Add water as appropriate
Add the 1/4 t. yellow turmeric
Take the cooked rice off to a plate
After the portions are done, mix the two? and divide into two portions (1/4 and 3/4).? Keep aside.
Preparation of vegetables:

Eggplant and small head broccoli; cut into bite sized portions
choose medium size potato;wash and cut into bite size, boil and peel the skin (or peal before boil)
Take some oil in a frying pan , warm up the oil, put the onion slices, five whole cloves, put half of the lower end of chopped coriander, put 1/4 of ginger paste, 1/2 of garlic paste, 1/2 of cardamom powder and fry for a while. Add the eggplant and broccoli. Stir and cover until done.
Remove from heat.
Fry the potatoes in some oil and add to the above mixture and stir carefully. Cover for a minute or so on a low flame.
Preparation of Kamrupi Biryani:


Choose skin chicken;
-burn the skin (light) over flame (important)
-now cut the chicken into 2 inch pieces
-take half of ginger paste, half of garlic paste and half of cardamom powder to coat (or mix) the chicken
-put oil in a frying pan (large) and warm up
-put 1/4 onion and half of? lower end of chopped coriander in oil and fry until reddish-yellow
-put coated chicken, put five whole cloves, fry accordingly (need to cover to cook well) at relatively low flame (important); add salt accordingly before covering
-chicken is about to be done, just before 2-3 minutes or so, add 1/4 of ginger paste, the upper end of chopped coriander, and fried peas.
-low flame and put 3/4 rice on chicken and mix
-cover for a while and serve.

Recipe by Manipal Times
Image: Pinterest

Originated at the coastal town of Bhatkal in Karnataka, this biryani is an integral part of Navyath cuisine. Its origins are traced to the Persian traders who left behind not only Biryani but a variation of kebabs and Indian breads. In Bhatkali Biryani, the meat is cooked in an onion and green chilli based masala and layered with fragrant rice. The Bhatkali biryani has a unique spicy and heady flavour, the rice is overwhelmingly white with mild streaks of orange. Though similar to the ones in Thalassery and Kozhikode, the biryani differs with lingering after-notes of mashed onions laced with garlic.

Recipe
1 Kg Fresh Chicken Skinned,Cut And Cleaned To 8 10 Pieces
* 10 To 15 Green Chillies Slit (More Or Less According To Your Taste)
* 4 Big Tomatoes Chopped
* 1 Big Bunch Of Coriander Leaves, Finely Chopped
* 3 To 4 Spring Of Mint Chopped
* 10 Big Onions Finely Sliced
* 2 Tbsp Of Ginger Garlic Paste
* 11/2 Tsp Of Turmeric Power(Haldi)
* Whole Garam Masala ,4 Cardamom, 2 Inch Piece Of Cinnamon Stick, 5 To 6 Cloves
* Juice Of Two Lime(2 Tbsp)
* Salt To Taste
* 1/2 Cup Of Cooking Oil Or Ghee
* 2 Tbsp Of Ghee Of Dum
* A Pinch Of Lemon Yellow Food Color Or 1/2 Tsp Of Saffron Soaked In A Lil Milk
* 2 Tsp Rose Water(Mix The Food Color In This)
* 1/2 Cup Of Golden Fried Onions (For Garnish And Dum)

For The Rice :
* 1/2 Kg Of Basmati Rice Washed And Soaked For 20 Min In Water
* Whole Garam Masala(Cinnamom,Clove And Cardamom)
* 3 Lt Of Water
* Salt

Method

1. In a cooking pan add the oil and saute the finely sliced onion for 4 mins
till it is translucent.
2. Add the whole gram masala and the slit green chillies, saute for a further 5
mins, keep stirring and be sure the onions do not lose color.
3. Now add the ginger garlic paste saute for a further 3 mins, add the
turmeric,stir and add the chopped tomatoes and half the chopped coriander and
mint leaves.
4. Cook till the tomatoes are soft, now add the cleaned chicken and salt stir
and cook till done.
5. DO NOT ADD ANY WATER. Once the chicken is cooked add the remaining chopped
leaves and lime juice . The chicken masala for the biryani is done.
To make rice :
1. Heat water in a big pot, when it is boiling add the whole garam masala and
the salt, add the soaked rice and cook Al dente (3/4 cooked) strain in a
colander.
2. FOR MORE FRAGRANT AND TASTY RICE ADD A FEW DROPS OF LIME JUICE OR A PIECE OF
WHOLE LIME IN THE WATER THE RICE IS BEING COOKED. YOU GET PURE WHITE RICE AND
LEMON FLAVOUR TOO.

Assembling of the Biryani :

1. You can keep all the chicken masala in the bottom of the pan, sprinkle some
fried onions on top, then the par boiled rice,sprinkle some fried onions,rose
water and color then the ghee. Make some hole till it reaches the bottom of the
pan (for the steam to come up) then close the lid and keep the pot on a old
metal plate or pan on slow fire for about 25 mins for dum. When you see the
steam coming up, you know the biryani is ready.
2. This is the layering method. In a wide mouth pot first you add the par boiled
rice, sprinkle some fried onions, then the chicken masala, then the rice again
followed by rosewater with color and fried onions and then a drizzle of ghee.
Close the lid and keep the pot on a metal tawa over a slow flame for 25 mins or
till you see the steam coming up.

Recipe by Cookshup

Image: Swiggy

Often called the Awadhi Biryani, this one has a legacy. The Awadhi cuisine is native to the city of Lucknow. The chefs of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. It is of similar cooking style that of Kolkata style biryani, which is in fact an extension of this.

Recipe
Ingredients:
500 gms Chicken (Skinless)
FOR MARINATION::
1 Tbsp Salt
1 Tbsp red Chili Powder
1/2 Tbsp Turmeric
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
2 Finely chopped Green Chilies
4 Tbsp Fried brown Onions (Sliced and deep fried till golden brown)
2 Tsp Freshly pound Garlic (can also use paste)
2 Tsp Freshly pound Ginger (can also use paste)
2 Cups of Curd
2 to 3 nos Mace crushed by hand

FOR COOKING THE CHICKEN:
2 Bayleaves
7 Tbsp of Oil or Ghee
1 Stick Cinamon
2 Cardamoms
4 Cloves
2-3 Black Cordamoms
1 Tbsp Coriander leaves
1 Tbsp Mint Leaves

FOR COOKING THE RICE:
1kg Biryani Rice
6 Tbsp of Salt
2 Tsp Shahi Jeera
2 Star Anis
FOR GARNISHING::
3 Tbsp Milk mixed with saffron
2 Tbsp coriander leaves
2 Tbsp mint leaves
5 tbsp of fried onion

method
To marinate the chicken, take all ingredients of marination (mentioned above) in a bowl add chicken and mix well. Marinate the Biryani for minimum 2 hours
Soak Basmati rice before hand, at least for 1 hour. Boil sufficient water for the rice. Make sure you use good quality Basmati rice. Add Shahi Jeera, salt and star anis to the water followed by the rice.
Make sure you don't over cook the rice, we need to cook it only till its 50% done. Once half done strain and set aside uncovered for the heat to escape
For Cooking the chicken, heat oil or ghee in a kadhai or wok. Add all the whole garam masalas mentioned in the list "FOR COOKING THE CHICKEN". Now add in the marinated chicken, mix well partially cover and let is cook for about 15-20 minutes on medium heat
After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves and set aside covered for 10 minutes
Time for Layering: Take a deep vessel, (Preferably with a tight lid) in which you can dum (slow steam heat) the Biryani. Apply some ghee at the bottom of the vessel. Add in the chicken first, spread evenly. Now add the half cooked rice and spread evenly.
Garnish the layered biryani with ingredients mentioned in "FOR GARNISHING".
Cover with a clean towel and place a heavy lid on top. If you don't have a heavy lid place some heavy object on top of the lid.
On very low heat let the biryani cook in its own steam for about 20 mins
When done, uncover and serve hot in layers.


Recipe by Secret Indian recipe

The Muslim communities of South Karnataka have their own biryani, beary biryani. It’s the milder version of the Mangalorean spicy biryani. The biryani has a hint of ghee and spice but is too mild compared to any other. The meats can vary from chicken to prawn.

Recipe
Ingredients
1 kg mutton with bone
juice of 1/2 lime (optional - use while cooking the meat)
1/2 tsp turmeric powder (haldi) (optional - use while cooking the meat)
fistful of chopped coriander leaves (optional - use while cooking the meat)
5 big onions sliced
6 juicy tomatoes thinly sliced
1/2 cup of coriander leaves chopped
1 inch cinnamon
3 cardamoms
3 cloves
salt to taste
ghee for frying
For the rice
600gm / 3 cups basmati rice * see notes
2 inch cinnamon
3 cloves
2 cardamoms
salt to taste
For the masala (to be ground)
8-10 green chilies *see notes
1 tbsp fennel seeds (badashep/saunf) * see notes
2 tbsp coriander seeds
2 whole pods garlic peeled (Indian variety)
2 inch piece of ginger
1 tsp mace (javithri) flakes
3-4 star anise (chakri phool)
1/2 nutmeg (zaiphal)
1 packed cup of mint leaves
To be ground separately
2 tsp poppy seeds (khus khus) (substitute with 1 tsp grated coconut if khus khus is not available)
5 almonds (badam) soaked in hot water and skinned

For the layering
3 onions finely sliced
1/2 cup of mint leaves roughly chopped
1-1/2 packed cups of coriander leaves roughly chopped
2 pinches saffron strands soaked in 3 tsp rose water or milk
2 tsp Garam masala (optional)
15-20 whole cashewnuts
20-25 raisins/kishmish
2 tsp ghee (to grease the pan)
Method:

A) Cooking the meat
1. Cut the meat into medium size pieces, wash and allow to drain on a colander for 10 minutes.
2. Transfer into a pressure cooker and sprinkle water up to the level of the meat. Add salt to taste. Add lime juice, turmeric powder & fistful of coriander leaves
3. Cover & cook on a full flame until the first whistle goes off (takes about 8-10mins).
4. Reduce the flame to sim and continue to cook for 20-25mins in the case of beef. If you are using mutton, follow the same procedure till step#3 and then cook for about 13-15 mins if the mutton is tender.
5. Allow the pressure cooker to cool down completely before removing the weight (whistle). Mix contents once and keep aside.

B) Preparing the garnish
1. Heat 4 tbsp ghee in a wide heavy bottomed pan and fry the onions till golden brown, drain & keep aside.
2. To the same ghee add cashewnuts and fry till golden brown n drain n keep aside.
3. Turn off the flame and add the raisins n take it immediatly or else it will burn.

C) Preparing the masala
1. In a large pan (or use the same pan that was used to fry the garnish) heat 2 tsp ghee. Toss in the whole spices (garam masala) and fry for a minute.
2. Add onions and fry till golden brown. This will take about 4-5 minutes.
3. Add the sliced tomato and fry for 2 mins on a medium high heat and reduce the flame a bit and continue to fry until the oil separates from the masala.
4. Add the ground green chilli masala, fry for about 4-5mins
5. Add the pre-cooked beef/mutton, adjust salt to taste and add the meat stock in parts. Allow to boil till meat is tender. Don’t make a watery gravy but use up stock to make a thick gravy.
6. Add the almond paste to it n boil again 4-5 mins. Add chopped coriander leaves on top of it. Turn off the flame after a couple of minutes

D) Preparing the rice
Using the draining technique (where rice is partially cooked, layered with meat and then placed on 'dum' till it is fully cooked)
1. Wash & soak the basmati rice in water for 15mins.
2. Boil rice in plenty of water along with the whole garam masala. Cool al-dente (3/4th done).
3. Drain and keep aside until required


Recipe by Ruchikarandhap.com
Image Better India

It’s the biryani places like Aminia, Nizam and Royal in Kolkata that have really created this version now referred to as the Kolkata Biryani, a favourite among the gastronomes. Kolkata Biryani evolved from the Lucknow style, when Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him, says Wikipedia. Given this was a time of great economic strife in the region, many households couldn’t afford meat in biryani, which is when the mighty potato and the egg were introduced as some solace. And since then, Kolkata Biryani and potato got synonymous.
Unlike the Hyderabadi variant, this biryani is much lighter on spices. It primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. This combination of spices gives it a distinct flavour as compared to other styles of biryani. The rice is flavoured with rose water along with saffron.

RECIPE
Ingredients

Chicken thigh – approx. 700-800 gm.
Basmati rice – 400 gm.
Potato (large) – 2
Hard boiled egg – 4
Beresta (out of 3 medium-sized onion)
Plain yogurt (beaten) – 3-4 tbspoon
Ginger-garlic paste – 1 tbspoon (heaped)
Lime juice – 1 tbspoon
Red chilli powder – 1 teaspoon
White pepper powder (samorich) – ½ teaspoon
Biryani Masala – 1½ tbspoon
Cloves – 5-6
Green cardamom – 5-6 pods
Alubukhara/dried plum – 2-3 (I didn’t have that, so I skipped)
Milk powder or Khoya/Mawa – 2 tbspoon (heaped) (I used milk powder)
Rose water – ½ tbspoon
Kewra water – 1 tbspoon
Few strands of saffron (soaked in 2 tbspoon warm milk)
Milk – 1 cup of a large coffee cup
Salt to taste
Ghee/Clarified butter (melted) – 3 tbspoon
Cooking oil – 3-4 tbspoon
Wheat flour – 1 cup

Method

Cooking Chicken and Rice :

Marinate the chicken with salt, ginger-garlic paste, yogurt, chilli powder, white pepper powder, 1 tbspoon of biryani masala, ½ tbspoon kewra water and 1 tbspoon of cooking oil for minimum 2 hours. (For best result marinate the chicken overnight).

Peel the potatoes and cut them into two halves, coat with salt and turmeric powder and boil them till half-cooked. (I cooked them in microwave and it takes around 8 minutes. You can also fry them in oil till half-cooked.)

Also smear the boiled eggs with salt and turmeric powder and shallow fry in 1-2 tbspoon of oil.

Heat 1 tbspoon of oil in a frying pan or kadai over medium flame. Add the marinated chicken and half of the beresta into it. Cook till oil separates from the mixture, then add approx. 1½ cup of hot water into it. Cover the pan with a lid and let the chicken get cooked. As chickens become tender, remove them from the pan and keep aside, reduce the gravy to ¾ of a cup.

Wash and soak the rice in cold water for at least 10 minutes. Then bring to boil sufficient amount of water in a pan. Add drained rice, salt (approx. 2½ teaspoon), green cardamom and cloves. Cook the rice till it is 50% done. Drain the water and discard whole spices from cooked rice, keep it aside.

Make a soft dough by wheat flour and water.


Assembling Chicken & Rice for Dum :

Now grease a heavy bottomed pan or preferably a “Handi” (a deep, narrow-mouthed cooking vessel) with ½ tbspoon of ghee. Pour the chicken gravy/broth into it. Add lime juice, alubukhara, remaining biryani masala, 1 tbspoon of ghee, ½ cup of milk and the chicken pieces, mix them well.

Place the potatoes over the chicken and sprinkle over remaining beresta.

Now spread half of the rice over it. Spread saffron milk, rose-water, kewra water, milk powder and remaining ghee over the rice.

Then spread the remaining rice and milk at the top and place the eggs over it.

Cover the pan with a lid and seal with the dough to make it air tight. Now put a “tawa” on medium-high flame and place the sealed pot containing the meat & rice over it, cook for 6-8 minutes and then put the flame on low. Cook for another 30-35 minutes till rice get properly cooked. Check for the liquid at the bottom, whether it is completely dried out.


Recipe by jayeetacha

Hyderabadi biryani rose to fame under the rule of Asaf Jah I, who had been appointed the Governor of Deccan by the Mughal emperor Aurangzeb during the second half of the 17th Century. It is made with basmati rice, spices and goat meat. Popular variations use chicken instead of goat. There are various forms of Hyderabadi biryani. One such biryani is the Kacchay Gosht ki Biryani or the Dum Biryani, where the mutton is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavour.

Recipe

Kashmiri Biryani



Hyderabadi Biryani Recipe

Ingredients

Mutton a mix of chops, marrowbone and shoulder pieces 500 grams
Basmati rice 1 1/2 cups
Salt to taste
Bay leaves 2
Green cardamoms 10
Black peppercorns 25-30
Cinnamon 3 inch sticks
Oil 1 tablespoon + to deep fry
Onions sliced 5 large
Caraway seeds (shahi jeera) 1/2 teaspoon
Cloves 10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 1 tablespoon
Yogurt 1 cup
Fresh coriander leaves torn 2 tablespoons
Fresh mint leaves torn 2 tablespoons
Pure ghee 4 tablespoons
Black cardamoms 2
Saffron (kesar) mix in 1/4 cup milk a few strands

Method



Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.



Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.



Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.



Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.



Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Recipe by SanjeevKapoor.com