Tag Archives: Biriyani

Vegetable Dum Biriyani in Oven

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Carrot, beans, potato each 1 cup
Onion 3 thinly sliced
Tomato 3 medium size diced
Ginger garlic paste 2 spn
Mint and corriander leaves handful
BIriyani masala powder (grind cinnamon, cloves, cardamom, bay leaves, star anise)
Chilli powder 3 spn
Green chilli 5 to 6
Curd 200 g
Salt as required
Basmati rice 4 cup
Oil 100 ml
Ghee 50 ml
Fried onions optional

Keep all ingredients ready.
Soak basmati rice just before starting the preparation.

Heat a pan
Add oil and ghee..
Add onions fry until golden brown..
Add the homemade Biriyani masala.
Fry for 2 minutes..
Add corriander leaves, mint leaves, green chilies..
fry for 2 minutes..
Add chili powder saute well.
Add ginger garlic paste..
Fry for minute..
Add in tomatoes now..
Add salt too..
Fry for a minute and add curd now..
Add 1/4 cup water for gravy consistency..
keep the masala aside..

Boil water in a big pot for cooking basmati rice..
Add Biriyani spices a little quantity..
Add salt too..
When the water boiling add soaked basmati rice..
Cook the rice only 75% ..
Save some boiled water.
Drain the water completely..

Preheat oven for 400 deg F..
In a full foil tray add the vegetable masala as first layer..
Add cooked basmati rice second later..
Sprinkle some fried onions on top..
Add few spoons of ghee on top..
Cover without any gap..
Keep in oven for 30 to 35 minutes..
Once its done turn off oven abd leave it for 5 to 10 minutes..
Now the Biriyani is ready to serve..

Same method we can do any kind of dum Biriyani..
Serve hot with Raita ..

Mutton Biriyani (Dindukal style)

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Lamb / Goat 500g
Onion 1
Tomato 1 optional
Ginger 1 inch
Garlic 10 pods
Green chilies 5
Biriyani spices (cinnamon, cloves, cardamom, cashew, bay leaves, stone flower, star anise, fennel seeds, corriander seeds)
Mint leaves and corriander leaves handful
Basmati rice 500 g
Turmeric 1/4 spn
Chili powder 2 spn
Curd 50g
Salt as required
Oil 3 tspn
Ghee 2 spn

Cut and clean the mutton keep aside..
Grind onion, ginger, garlic and green chilies and keep aside..
Dry grind all biriyani spices into a coarse powder..

Heat a nonstick or heavy bottom pan..
Add oil and ghee..
Add the onion paste..
Fry until raw smell leaves..
Add the biriyani spice powder 3 spn is enough..
Fry for 2 minutes in low medium flame ..
Add tomato.. fry until mushy..
Add turmeric ,chili powder and salt..
Fry again.. add curd now..
Saute until it melts.. add mutton pieces..
Fry in high flame until masala coat well..
Add mint and corriander leaves too..
Fry well..
Add 500 ml water now..
Cover and cook for 20 to 25 minutes in medium flame..
Soak the rice now..
After 25 minutes check salt add soaked rice..
Cover air tight and cook in low medium flame for 20 to 25 minutes..
Turn off and leave it for 10 to 15 minutes..
Serve hot with raita or salna..
Yummy mutton biriyani ready..

Mushroom Biriyani Ambur Style One Pot

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Biriyani day special..
Seeraga samba rice 2 cups
Mushroom 250g
Onion 2 big thinly sliced
Tomatoes 2 big finely chopped
Cinnamon 1 piece
Cloves 3 to 4
Cardamom 2
Star annise 1
Bay leaves 1
Garlic paste 1 spn
Ginger paste 1 spn
Red chili paste 2 spn (dry roast then grind into fine paste with little water)
Corriander leaves one handfull finely chopped
Mint one handfull finely chopped
Curd 100 ml
Lemon juice 1 spn
Salt as required
Oil 100 ml

Wash and soak seeraga samba rice and keep aside..
Heat a heavy bottom pan or nonstick pan..
Add onion and oil..
Add all live spices too (cinnamon, cloves, cardamom, star annise and bay leaves)
Fry until onion turns into golden brown..
Add garlic paste..
Fry for 2 minutes..
Add ginger paste..
Fry again..
Add chili paste..fry for 1 more minute..
Add salt now..
Adjust the chili paste as per spice level..
We’re not going to add any spices or masala..
Add in tomatoes fry until mushy..
Add corriander and mint leaves..
Saute for a minute..
Add mushrooms..
Saute for few seconds..
Add lemon juice now..
Fry for few minutes..
Add curd now..
Fry for 30 seconds then add 1.5 cup water..
Check salt..
Cover and cook for 3 to 4 minutes in high flame..
Add soaked rice
Mix well..
Cover the pan .. keep the hot rice water pot on top of it..
Let it cook in medium flame for 1 to 2 minutes..
Once steam comes out keep the flame low..
Let it cook for 15 minutes..
After 15 minutes our ambur Mushroom biriyani will be ready..
Mix gently..
Serve hot with raitha or desired gravy…
Use seeraga samba rice for this biriyani..

Ambur Chicken Biriyani

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Chicken 1/2 kg
Seeraga samba rice 2 cups
Onion 2 big thinly sliced
Tomatoes 2 big finely chopped
Cinnamon 1 piece
Cloves 3 to 4
Cardamom 2
Star annise 1
Bay leaves 1
Garlic paste 1 spn
Ginger paste 1 spn
Red chili paste 2 spn (dry roast then grind into fine paste with little water)
Corriander leaves one handfull finely chopped
Mint one handfull finely chopped
Curd 100 ml
Lemon juice 1 spn
Salt as required
Oil 100 ml

Wash and soak seeraga samba rice and keep aside..
Heat a heavy bottom pan or nonstick pan..
Add onion and oil..
Add all live spices too (cinnamon, cloves, cardamom, star annise and bay leaves)
Fry until onion turns into golden brown..
Add garlic paste..
Fry for 2 minutes..
Add ginger paste..
Fry again..
Add chili paste..fry for 1 more minute..
Add salt now..
Adjust the chili paste as per spice level..
We’re not going to add any spices or masala..
Add in tomatoes fry until mushy..
Add corriander and mint leaves..
Saute for a minute..
Add chicken now..
Saute for 3 minutes..
Add lemon juice now..
Fry for few minutes..
Add curd now..
Fry for 30 seconds then add 1.5 cup water..
Check salt..
Cover and cook for 3 to 4 minutes in high flame..
Mean while heat 2 litre water in a separate pan..
Add 1 spn salt..
Add soaked rice(soak atleast 30 to 45 minutes)
Cook only for 2 minutes in high flame..
Drain water completely..
Add the rice immediately to the chicken masala pot..
Just add it on the top..
Water should cover the rice..
Adjust water if required..
Use the drained rice water..
Cover the pan .. keep the hot rice water pot on top of it..
Let it cook in medium flame for 1 to 2 minutes..
Once steam comes out keep the flame low..
Let it cook for 15 minutes..
After 15 minutes our ambur biriyani will be ready..
Mix gently..
Serve hot with raitha or desired gravy…
Use seeraga samba rice for this biriyani..

Potato Meal Maker Biriyani

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Basmati rice 2 cups
Meal maker 1 cup
Potato 2 big diced
Onion 2 big thinly sliced
Tomato 2 thinly sliced
Green chili 3
Ginger garlic paste 3 spn
Mint leaves 1/4 cup finely chopped
Corriander leaves 1/4 cup finely chopped
Curd 3 to 4 spn
Chilli powder 2 spn
Biriyani powder 1 spn
Cinnamon 1 piece
Cloves 2
Bay leaves 1
Cardamom 2
Oil 4 to 5 spn
Salt as required

Wash and soak basmati rice and keep aside..
Wash and soak meal maker in hot water..
Heat a heavy bottom or no stick pan..
Add oil , onion, cinnamon, cloves, cardamom, bay leaves..
Fry until onion turns into golden brown…
Add corriander leaves first..
Fry for a minute..
Add mint leaves fry again for 1 minute..
Add chili powder now..
Add biriyani powder..
Saute well..
Add ginger garlic paste..
Fry for 2 minutes ..
Add curd now.. saute again..
Add tomatoes now fry for 2 minutes..
Add salt..
Add meal maker and potato..
Add 1.5 cup water cover and cook for 5 minutes high flame ..
Now add rice..
Mix gently ..
Cover well.. keep the heat high..
After 2 minutes make it medium low heat..
Cover it.. keep a weight on top..
Cook for 15 to 18 minutes…
Once it’s done mix gently..
Serve hot with raitha or any gravy…

Mushroom Dum Biriyani

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Mushroom sliced 1 cup
Basmati rice 2 cup
Onion 1 big thinly sliced
Tomato 1 big or 2 small ones sliced
Green chili 3
Ginger garlic paste 3 spn
Mint leaves 1/4 cup finely chopped
Corriander leaves 1/4 cup finely chopped
Curd 3 to 4 spn
Chilli powder 2 spn
Cinnamon 1 piece
Cloves 2
Bay leaves 1
Cardamom 2
Oil 4 to 5 spn
Salt as required

Wash and soak basmati rice and keep aside..
Heat a heavy bottom or no stick pan..
Add oil , onion, cinnamon, cloves, cardamom, bay leaves..
Fry until onion turns into golden brown…
Add corriander leaves first..
Fry for a minute..
Add mint leaves fry again for 1 minute..
Add chili powder now..
Saute well..
Add ginger garlic paste..
Fry for 2 minutes ..
Add curd now.. saute again..
Add tomatoes now fry for 2 minutes..
Add salt..
Add mushrooms too..
Add 1.5 cup water cover and cook for 5 minutes high flame ..
Now add rice..
Mix gently ..
Cover well.. keep the heat high..
After 2 minutes make it medium low heat..
Cover it.. keep a weight on top..
Cook for 15 to 18 minutes…
Once it’s done mix gently..
Serve hot with raitha or any gravy…

Chicken Vadi Biriyani (Muslim Wedding Biriyani)

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Chicken 1/2 kg
Onion 200 g
Tomato 200 g
Ginger garlic paste 75 g
Green chillies 3
Cinnamon 1 piece
Cloves 3
Cardamom 2
Corriander leaves 1 hand full
Mint leaves 1 hand full
Curd 100 g
Oil 100 ml
Basmati rice 500 g
Chilli powder 2 spn
Salt as required

Soak basmati rice for 30 minutes..
Heat a heavy bottom kadai..
Add onion and oil together ..
Add in cinnamon, cloves, cardamom..
Fry until onion turns golden brown..
Don’t skip this step..
This will give natural color to biriyani..
Keep the flame low..
Add corriander leaves fry for a minute .
Add mint leaves ..
Add in green chillies too..
Add chilli powder now.. fry for a minute..
Now add ginger garlic paste..
Fry again for a minute..
Add salt now.
Add curd now.. fry a few seconds..
Add tomatoes..
Keep the flame high now..
Fry for 2 minutes..
Add 400 ml water now..
Cover for 10 minutes..
Meanwhile boil water for rice separately.
After 10 minutes keep the flame low mix and cover again for 5 minutes…
After 5 minutes add chicken..cover the lid..
Keep high flame for 2 minutes ..
Now mix it and keep the flame low.. cover it and let it cook while preparing rice..
Now in boiling water add 2 spn of salt..
Add the soaked rice..
Let it boil for 2 minutes in high flame..
Mix gently..
Rice have to cook only 50 %..
Now drain the water.. save the drained water too..
Now check the salt in gravy adjust if required..
Add the cooked rice on top of gravy.. do not mix..
Gently press..
Add water if required.. water should be in the same rice level..
Use the drained water not more than 1 cup..
Now cover well..
Keep the weight on top of the kadai..
Keep it high flame for 2 minutes..
After smoke come out from the lid keep the flame low..
Leave it for 15 to 20 minutes..
Open carefully once its done..
Mix gently..
Serve hot…
Yummy chicken biryani ready.. No masala No ghee but tasty wedding style biriyani…

Tawa Egg Biriyani

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Egg 4
Onion 1 thinly sliced
Tomato 2 thinly sliced
Ginger garlic paste 1 spn
Biriyani masala or all spices mix grinded 2 spn
Mint corriander leaves finely chopped cup in total
Basmati rice 2 cup
Curd 1/2 cup
Chilli powder 2 spn
Turmeric 1/4 spn
Ghee or oil 3 spn

Boil egg .. remove skin and keep aside..
Soak rice for 10 minutes..
Heat a tawa..
Add oil or ghee..
Add onions fry until golden brown..
Add in ginger garlic paste..
Add the spice powders and biriyani powder too..
Fry for a while..
Add in tomatoes.. fry until mushy..
Add curd fry until it mixed well
Add the eggs and mint corriander leaves..
Cook until oil separate from gravy..
Add 3 cups of water for 2 cups of rice..
Once it started boiling add rice..
Check the salt and spice levels..
Cover and cook in medium flame for 15 to 20 minutes..
Adjust time until rice cooked completely..stir in between once or twice..
Serve hot with raita or desired gravy..

Chicken biriyani 😋 tried today

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Clean chicken pieces with turmeric

Marinate chicken pieces with following
Curd
Chilli powder
Gingergarlic paste
Lemon juice- optional
Salt
biryani masala
Heat butter and oil in a wide pan
Once oil is hot add biryani spices( leaf, cardamom, cinnamon, staranise, mace etc.,) chopped onions and fry till onions are light gold color
Add mint, coriander leaves and fry for 30 sec
Now add marinated chicken and cook it till chicken is 80% cooked. Add very less water if needed.

In between cook basmati rice
——–————-_———-
While cooking basmati rice add 1 TBS of butter and salt in water. cook bashmati rice till it is 80 % cooked. For 1 glass of water add 1.5 glass if water

Finally take a baking Trey and add chicken at the bottom and layer rice on top of chicken and place it in 450 degree preheat oven for 30 mins to 40 min.cover the tray with aluminum foil.. Mix once it done

Serve hot with raitha or chicken gravy…

Egg biriyani

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Boil egg
Keep aside..

Heat butter and oil in a wide pan
Once oil is hot add biryani spices( leaf, cardamom, cinnamon, staranise, mace etc.,)
Add ginger garlic paste..fry well
chopped onions and fry till onions are light gold color
Add tomatoes.. Cook until it becomes mushy..
Add mint, coriander leaves and fry for 30 sec
Now add curd.. Cook well .. Add chilli powder, turmeric powder,corriander powder and biriyani masala..
Fry until oil separate from gravy..
Add boiled egg..and cook it till gravy is 80% cooked.

In between cook basmati rice
——–————-_——
While cooking basmati rice add 1 TBS of butter and salt in water. cook bashmati rice till it is 80 % cooked. For 1 glass of water add 1.5 glass if water

Finally take a baking Trey and add egg gravy at the bottom and layer rice on top of gravy. Apply some ghee on the top..Cover it with foil sheet.and place it in 450 degree preheat oven for 30 mins to 40 min.