Description
Chicken biriyani is a delicious indian cuisine. It can be served with side dishes. Try it. All the best.

Ingredients

1.Basmati rice 1 cup
2.Chicken pieces ½ chicken
3. Ghee 4 tsp
4.cinnamon 1 small piece
5.cardamom 3
6.cloves 2 or 3
7.big onion 2
8. ani seeds 1 pinch
9. Cashews 4
6. Raisins 3
7.Cooking oil as required
8.green chillies 2
9. Curry leaves or coriander leaves 1 stalk
10 Pepper powder 1 tsp
11. Coriander powder 1 ½ tsp
12.turmeric powder ¾ tsp


Preparation
1.Wash chicken pieces properly. 2. Chop 1 ½ onion length wise .3. Chop green chillies, ginger, garlic, curry leaves or coriander leaves in small size. 4. Pour oil in a cooking pan and add the above chopped items and saute for sometime. In the meanwhile fry masalas and mash it, so that we’ll have a fresh flavour. If needed, we can add a small tomato in the pan and saute for some more time. Then add mashed masalas and keep the flame low Add pepper powder, coriander powder, and turmeric powder. Saute for sometime. After that add chicken pieces in to it, add water as required in to it and boil till it gets cooked.

Wash rice properly and strain it for not having any stones. And strain the water from it. In the meanwhile, Chop ½ onion in a very thin manner. Heat up a pan and pour ghee. Fry cashewnuts, raisins, and onions. Keep it aside. Then add rice in to the pan. if we want more ghee , add it accordingly . Fry rice till a splutter sound is heard. Then add 2 ½ cups of hot water in to it. Put sufficient salt, aniseeds, cardamom, cloves, and cinnamon. If the rice is not properly cooked, add some more hot water and cook till water is drained. Place an oven dish and layer the rice and chicken. On the top of it, garnish with fried onion, cashews and raisins. Bake it at a low temperature for 5 or 10 minutes. Delicious chicken biriyani is ready to eat . Serve it with side dishes.


Tips
If we add small onions to make masala, it would be more tastier.
source www.spiderkerala.com

Answered by deepthi , an ibibo Specialist, at 11:54 AM on July 26, 2008

Ingredients :

Basmati Rice 1 cup
Onions medium size 1 NO cut lengthwise
Tomatoes Big 1 No cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 No cut lengthwise
Ginger-garlic paste 1 tbsp
Pudina(Fresh Mint) 1/2 of small Bunch
Coriander Leaves 1/2 of small Bunch
Yogurt 1/4 cup
salt & chilli powder Acc to taste.
Dhania Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.
Method:
Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30 minutes before serving.

Answered by Rocky , an ibibo Master, at 10:20 PM on July 19, 2008

Ingredients :

Basmati Rice 1 cup
Onions medium size 1 NO cut lengthwise
Tomatoes Big 1 No cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 No cut lengthwise
Ginger-garlic paste 1 tbsp
Pudina(Fresh Mint) 1/2 of small Bunch
Coriander Leaves 1/2 of small Bunch
Yogurt 1/4 cup
salt & chilli powder Acc to taste.
Dhania Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.
Method:
Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30 minutes before serving.

Answered by Debashis , an ibibo Master, at 1:51 PM on July 09, 2008

Materials-
3 bowl rice
1 bowl peas
1 carrot (slice)
Few cauliflower slices
2 onions
1 tsp ginger and garlic paste
3-4 green chilis
1/2 tsp turmeric
1/2tsp red chili
3-4 clove
1 tsp sauff
Oil for frying
Salt as per taste
1-Clean and wash the rice.
2-Heat oil in fry pan and add all vegetable. Roast for 5 minutes and cook on low flame untill done.
3-Take tava and roast sauff, clove, cardamom, cumin seeds. Now you make a paste from curd and roasted spices.
4-Heat oil in bhagona and frying onion slice untill brown and mix salt, green chili, red chili, paste.cook few minutes.
5-Add rice and stir well. Mix few water and cooked vegetable. cook on low flame and untill done.

Answered by kishore , an ibibo Master, at 7:36 PM on July 05, 2008

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

Answered by Romi , an ibibo Master, at 10:13 AM on July 05, 2008

Ingredients:


1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

* First wash and soak rice.
* Then fry sliced onions to a golden brown color.
* Soak saffron in water.
* Now grind ginger, red chillies, garlic and almonds and fry these in butter.
* Add it to the mutton and salt and stir for 5 minutes.
* Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
* Boil rice with salt in another pan.
* Put curd into a piece of muslin cloth and let the water drain away.
* Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
* Strain the saffron water and add lemon juice.
* Add all this to mutton.
* Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
* Now pour milk and some butter and cover the vessel.
* Seal the edges of the pan with flour paste.
* Place the can on flame for one hour.
* Serve it very hot with some curry.

Answered by , an ibibo Citizen, at 5:41 PM on July 03, 2008

Materials-
3 bowl rice
1 bowl peas
1 carrot (slice)
Few cauliflower slices
2 onions
1 tsp ginger and garlic paste
3-4 green chilis
1/2 tsp turmeric
1/2tsp red chili
3-4 clove
1 tsp sauff
Oil for frying
Salt as per taste
1-Clean and wash the rice.
2-Heat oil in fry pan and add all vegetable. Roast for 5 minutes and cook on low flame untill done.
3-Take tava and roast sauff, clove, cardamom, cumin seeds. Now you make a paste from curd and roasted spices.
4-Heat oil in bhagona and frying onion slice untill brown and mix salt, green chili, red chili, paste.cook few minutes.
5-Add rice and stir well. Mix few water and cooked vegetable. cook on low flame and untill done.

Answered by Seema , an ibibo Master, at 5:34 PM on July 03, 2008

Ingredients

Chicken Boneless 600 grams
Basmati rice 1 1/2 cups
Oil and to deep fry 3 tablespoons
Cinnamon 1 inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Onions, sliced 2 medium
Green chillies, slit 3
Turmeric powder 1/4 teaspoon
Tomatoes, chopped 2 medium
Salt to taste
Ginger paste 3/4 tablespoon
Garlic paste 3/4 tablespoon
Red chilli powder 1/2 teaspoon
Thick yogurt 1 cup
Onions, slicedand fried brown 3 medium
Garam masala powder 1/2 teaspoon
Ginger, cut into thin strips 1 inch piece
Fresh mint leaves, torn a few
Fresh coriander leaves, torn a few
Milk 1/2 cup
Rose water a few drops
Eggs, boiledand sliced 4


Method


Cut chicken in one inch pieces. Boil rice and set aside.

Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix

Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions.

Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.

Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes.

Garnish with the egg slices and serve hot.

Answered by NISHA , an ibibo Citizen, at 3:18 PM on July 03, 2008