Biryani Recipe : Lucknow Chicken Biryani

Lucknowi Biryani is just as famous as the Lucknowi culture. This special Biryani recipe is a real treat.Lucknowi biryani is the royal biryani of Mughals.Try this lunch recipe for any special occasions.

Ingredients :

•     Chicken, cut into pieces 400 gm
•     Garlic, ginger chopped 24 gm
•     Onion chopped 12 gm
•     Milk 1/2 liter
•     Basmati rice 400 gm
•     Saffron 2 pinches
•     Chicken stock 1/2 cup
•     Desi ghee 60 gm
•     Mixed dry fruit 60 gm
•     Onions 250 gm
•     All-spice grounded 2 tbsp
•     Green chillies 60 gm
•     Mint leaves a bunch
•     Coriander leaves a bunch
•     Green cardamom 10 gm
•     White pepper 1 tsp
•     Salt to taste
•     Crushed red chillies to taste

Cooking Directions :

    1. Heat a pan. Heat ghee in it and add cardamom.

    2. When it begins to crackle, add ginger-garlic and onion.

    3. Saute till onion becomes transparent.

    4. Add chicken and saute till dry.

    5. Add green chili, milk, salt, red chillies, mint leaves, all-spice, white
        pepper and chicken stock and cook for 15 minutes.

    6. When the chicken is ready, remove from pan and reduce the sauce to make thick
         gravy.

    7. Cook rice separately with cardamom in salted water.

    8. Flavor some of the rice with saffron.

    9. To assemble, arrange rice on a plate, add chicken and gravy, and top with
          saffron rice.

    10. Garnish with coriander leaves, fried onion and mixed dry fruit.

    11. Serve with papad, raita and pickle.

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Delicious Chicken Biryani Recipes

Chicken Biryani is very delicious food and almost every one love it to eat..Here you enjoy how to make Chicken Biryani easily....

Ingredients

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Directions

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Biryani Recipe : Hyderabadi Chicken Biryani

I tasted Hydrabadi biriyani ...its spicy but tasty...I want to share the recipe with everyone..Authentic Indian Chicken Biryani, a speciality of Hyderabad by renowned Chef Harpal Singh Sokhi.....

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

 How to make hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.