In India there are various kinds of blossom home recipes .we learn slightly different dum style, pot and pressure cooker method, bamboo steaming method etc. Mughals are very popular to make biryani .Lavish people are enjoying their generis instant with biryani. Preparing a biryani trust worthy dum style.
There are lot of spicy element added in this to make it Aromatic. the best make up and designs cannot make the functions and celebration as beautiful one, because the good food make the entire enjoyment as the true one in your life.
Elements to Do Chicken Briyani:
- Ginger garlic paste
- Kapok buds-2
- Star Anise-I
- Fennel Seed
- Nutmeg- 1/8
- Shah Jeera 1tsp
- Biryani Phool -2
- Turmeric 1tsp
- Biryani Masala
- Mint leaf -1/3 cups
- Coriander leaf -1/3cups
- Chilly Power
- Yogurt-1 cup
- Basmati Rice
- Chicken -700 gm.
Pressure Cooker Chicken Biryani
Take a bowl, add 1 teaspoon of turmeric power, red chilly powder, biryani masala, ginger garlic paste, mint leaf, and coriander leaf stir it well Squeeze the lemon. Add a necessary amount of salt then add one cup of yogurt and mix it well then add chicken soaking for an hour. Take a 5 cup of basmati rice soak for 30 minutes. Take the spices cardamom, cinnamon, kapok buds-2, star anise-1, fennel seed, nutmeg -1/8, shahi jeera -1tps, and biryani phool-2 make them into a fine paste.
Heat a pan add 3 Spoon of ghee, 4-5 spoon of oil, bay leaf, whole masala spices and very thinly sliced onion sauté until brown .add the soaked chicken .covered and cook on medium flame for 5-7 minutes, approximately 2 cups of water oozed out from the marinade after cooking using the same cup for adding water for 3 cups taste the water and add enough salt. Finally add coriander leaf .cook up to 3 whistles now the presser cooker biryani is ready.
How To Do Hyderabadi Chicken Dum Biryani
- Take the 1kg chicken large pieced with bones
- Basmati rice 750gms.
- Fry the onion until golden 5 medium then crush the fired onion keep handful separately for topping.
- Take a glass of milk mix pinch of saffron. Then marinate the chicken add salt 1/2tbsp
- Shah jeera -1tbsp
- Cloves -10no
- Cinnamon sticks -8nos
- Cardamom power
- Red chili powder -4tsp
- Coriander power -4tsp
- Ginger garlic paste -3tsp thick beated curd 7tbsp
- Crushed fried onions -5tbsp
- Coriander leaves -1/2 cup
- Mint leaves -1/2 cup
- Green chilies -4nos then 1/2 cup oil in which onions were fried (preferably groundnut oil) set aside for 2 hour soak rice for 30 minutes.
The water should be very salty like seawater once water boils add the rice arrange the marinated chicken in a heavy bottom of pot or pan arrange the chicken in a single lager once the rice is half cooked scoop with a slotted ladle. Spread the rice in an even layer on top of the layer of chicken add half of saffron milk add handful of fried onions add half of mint leaves spread the rest of the rice as a second add large pour rest of saffron milk add rest of the fried.
Onion one 1 cup hot water in which rice was boiled add 1tsp ghee to the hot water pour on the rice cover the vessel with aluminum foil and seal from all side place the vessel directly on flame place a bowl or pan filled with water or top for weight cook for 10mins on high heat. place the vessel on the tawa cook on dum 35 mins on low heat.
How to Do Bamboo Chicken Biryani
Take raw basmati rice into a mining bowl add oil, salt and then whole garam masala spices, onion, green chilies, mint leaves and mix well, keep it aside for an hour.
Clean the bamboo. Grease the inner part with oil and add 2 spoonful of chicken marinade first then add 4 to 5 spoons of rice again add 1 ¼ cups of water. cover the bamboo with an aluminum foil.
Set fire and put the bamboo on it leave for 30 to 35 minutes turning in between later remove it from the fire and leave for 5 to 10 minute serve hot on a bamboo leaf .now bamboo biryani is ready, its one of steaming method had a healthy life.
How to Do Dindigul Thalapakati Biryani
- Ghee – 2tbsp
- Oil – 3tbsp
- Basmati Rice 2 cup
- Onion – 1 large sliced thinly
- Green Chili, 3 Slit Turmeric powder- 1tsp
- Coriander Leaves – 1/2 cup Chopped mint leaves -1/2cup
- Thick Coconut Milk – 1 Cup
- Water -2 Cup
- Salt as Per the Taste
- For Marinating Chicken – 500g
- Thick Unsour Curd – 1 Cup
- Chili Powder-1tsp
Making Biryani Masala Powder:
Fennel seed, saunf 1.5tbsp, cinnamon -2, cardamom pods -4, star anise -1, cloves -4 nos. Take all ingredients. Take chicken to add curd with salt and chili powder mix it well, take the masala ingredients in a mixer to make if powder. A pan heat ghee and oil in a pan add onions and chilies sauté it cook till golden, and add in ginger garlic paste saute it, add in chili powder and turmeric and biryani powder mix it up add a marinated chicken mix well cover and cook still the chicken is half cooked, transfer it to pressure cooker, add ghee on the top add a coconut milk include 1 cup of water and mix if well to add require amount of salt bring it to boil cover and cook till rice is cooked serve with riata. Enjoy to eat.
“Forever, whatever be the food to the stomach. Biryani create a special mood and feel at that moment and during the entire life”
The distance can separate the people but occasion with biryani makes the enjoyment for the entire moment and it cannot be got separated by any distance at all. “don’t waste the food that is a gift of our farmers “