Egg Biriyani

Ingredients

Basmati rice (soaked and drained) – 1 ½ cups
Eggs – 3 (hard boiled)
Cinnamon stick – 1 inch piece
Green cardamoms – 2
Cloves – 3
Black peppercorns - few
Onion (thinly sliced) – 2 medium
Green chillies - 2
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chilly powder – 1 tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Coriander leaves
Mint leaves
Cooking oil
Butter
Salt to taste

Directions

1. Heat oil in a deep pan, add the cinnamon stick,peppercorns, cardamoms and cloves and sauté for one minute. Add the onions and sauté till it becomes soft.Add green chillies.
2. Add the ginger paste and garlic paste and sauté, add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
3. Add chilly powder, garam masala powder and coriander powder; sauté for a few seconds.
4. Add 3 cups of water, when the water comes to a boil, add the rice and salt. Cover and cook over high heat for five minutes.
5. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed.
6. Mix little chilly powder, coriander powder and garam masala with water. Cover the peeled hard boiled eggs in the masala and fry it in a pan with little butter.
7.Garnish the biriyani with fried boiled eggs and serve hot.

Vegetable Biriyani

Ingredients

Basmati rice - 1 cup
Onion (medium size) - 1(cut lengthwise)
Tomato (big) - 1 (cut lengthwise)
Carrots - ¼ cup (cut lengthwise 2” pieces)
Beans - ¼ cup (cut lengthwise)
Green peas - ¼ cup
Potato (big) - 1 (cut lengthwise)
Ginger-garlic paste - 1 tbsp
Pudina(Fresh Mint) - ½ of small bunch
Coriander Leaves - ½ of small bunch
Yogurt - ¼ cup
Coriander Powder - 1 tbsp.
Lemon Juice - 1 tbsp
Oil - 2 tbsp
Cloves – 3
Cinnamon – 2” piece
Chilly powder to taste
Salt to taste
Saffron(optional) - few strands soaked in warm milk.

Directions

1. Cook the rice separately and let it cool.
2. Marinate all the vegetables except onion and tomato with yogurt & ginger-garlic paste for about an hour.
for about an hour.
3. Heat oil in a pan , add onions & fry till translucent.
4. Add tomatoes, salt & fry till it leaves all the juices.
5. Add mint, coriander leaves & cook nicely.
6. Pour in the marinated mixture,& mix with chili & coriander
powder.
7. Cover & cook in low steam till all the vegetables are tender.
8. Mix in lemon juice & fry till the moisture is absorbed.
9. Add Saffron (optional), rice & mix gently .Adjust the seasoning.
10.Cover & let it sit for a few minutes before serving.

BOMBAY CHICKEN BIRIYANI

Bombay Biriyani

(CHICKEN)



Ingredients

Chicken – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder - 1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, cumin powder,turmeric powder and sauté for a few minutes.
3. Add chicken pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and cook for 10 -15 minutes (until meat is tender).
4. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
5. In another pan, boil rice in 6-8 glasses of water and salt to taste.
6. Drain the water when rice is half done.
7. Set rice and chicken curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.

Mutton Biriyani

Ingredients

Mutton – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder -1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste
Saffron colour {optional}

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, turmeric powder, cumin powder and sauté for a few minutes.
3. Add mutton pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and fry for 10 -15 minutes.
4. Add 1-2 cups of water and cook on low heat until meat is tender.
5. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
6. In another pan, boil rice in 6-8 glasses of water and salt to taste.
7. Drain the water when rice is half done.
8. Set rice and mutton curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.
9. Garnish with coriander leaves and serve hot.
{Can put hard boiled eggs in the biriyani - optional}

Chicken Biriyani

Ingredients

Basmati rice – 2 cups
Chicken pieces – ¾ kg
Onion – 3 Nos
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Green chilly paste – 1 tsp
Tomato puree – ½ cup
Red chilly powder -2 tsp
Coriander powder – 1tsp
Turmeric powder -1 tsp
Roasted cumin powder -1 tsp
Garam masala powder – 2 tsp
Cinnamon – 1 piece
Cardamom – 2 Nos
Cloves – 2 Nos
Yogurt – 1 cup
Cashew nut & raisins
Coriander leaves
Salt to taste
Vegetable oil – 7 tsp

Directions

1. Mix tomato puree, ginger- garlic paste, green chilly paste, red chilly powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, yogurt and salt.
2. Marinate the chicken with this mixture and keep aside for 2-3 hours.
3. Heat oil in a pan. Fry the sliced onion till it becomes golden brown. Keep it aside. Then fry the cashew nuts and raisin. Remove it from the pan and cook the marinated chicken for 10 minutes in low flame.
4. Cook the rice in a vessel till it is half done. Drain the rice and keep it aside.
5. Take a vessel big enough to hold both the rice and chicken, add 3 tsp of oil, cinnamon, cloves and cardamom.
6. Add the chicken and on top of the chicken the rice. Cover the vessel and cook for a few minutes.
7. By the time, the chicken is cooked well, the rice on top will be done.
8. Mix well, garnish with coriander leaves, fried onions, cashew nuts and raisins.
9. Serve hot.