The Biryani Bash A collection of the most unique biryani recipes 4261389989

Table of contents :
Biryani I
(Chicken I)
(Pressure Cooker Style)
Biryani II
(Vegetable)
Biryani III
(Lamb I)
Biryani IV
(Chicken II)
(Easier)
1314
Biryani V
(Chicken III)
(Mughlai Style)
(Northern Indian)
Biryani VI
(Chicken IV)
(Chettinad Style)
(South Indian Style)
Biryani VII
(Vermicelli)
Biryani VIII
(Pulao)
Biryani IX
(Coconut)
Biryani X
(Brown Rice)
Biryani XI
(Black Eyed Peas)
Biryani XII
(Mushrooms and Mixed Veggies)
Biryani XIII15
(Spinach)
Biryani XIV
(Vegetable II)
Biryani XV
(Mixed Beans)
Biryani XVI
(Mint, Onions, and Peas)
Biryani XVII
(Chicken V)
Biryani XVIII
(Curry)
Biryani XIX
(Brown Rice II)
(Easier)

Citation preview

CHAPTER 6: THE BIRYANI BASH

413

ABOUT THE AUTHOR. BookSumo Press is a publisher of unique, easy, and healthy cookbooks. Our cookbooks span all topics and all subjects. If you want a deep dive into the possibilities of cooking with any type of ingredient. Then BookSumo Press is your go to place for robust yet simple and delicious cookbooks and recipes. Whether you are looking for great tasting pressure cooker recipes or authentic ethic and cultural food. BookSumo Press has a delicious and easy cookbook for you. With simple ingredients, and even simpler step-by-step instructions BookSumo cookbooks get everyone in the kitchen chefing delicious meals. BookSumo is an independent publisher of books operating in the beautiful Garden State (NJ) and our team of chefs and kitchen experts are here to teach, eat, and be merry! 2

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Chapter 6: The Biryani Bash Biryani I (Chicken I) (Pressure Cooker Style) Biryani II (Vegetable) Biryani III (Lamb I) Biryani IV (Chicken II) (Easier) 13

Biryani V (Chicken III) (Mughlai Style) (Northern Indian) Biryani VI (Chicken IV) (Chettinad Style) (South Indian Style) Biryani VII (Vermicelli) Biryani VIII (Pulao) Biryani IX (Coconut) Biryani X (Brown Rice) Biryani XI (Black Eyed Peas) Biryani XII (Mushrooms and Mixed Veggies) Biryani XIII 14

(Spinach) Biryani XIV (Vegetable II) Biryani XV (Mixed Beans) Biryani XVI (Mint, Onions, and Peas) Biryani XVII (Chicken V) Biryani XVIII (Curry) Biryani XIX (Brown Rice II) (Easier) Come On… Let’s Be Friends : )

15

ANY ISSUES? CONTACT ME If you find that something important to you is missing from this book please contact me at [email protected].

We will try our best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.

— BookSumo Press

16

LEGAL NOTES ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.

17

COMMON ABBREVIATIONS cup(s) tablespoon teaspoon ounce pound

C. tbsp tsp oz lb

*All units used are standard American measurements

18

Serving: 6 Timing Information: Preparation

Cooking

10 m

20 m

Total Time 30 m

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Fiber Protein

306 8g 57mg 1372mg 42.2g 4g 16.3g

* Percent Daily Values are based on a 2,000 calorie diet.

412

BIRYANI I (CHICKEN I) (PRESSURE COOKER STYLE)

Ingredients              

1 lb/450 gm Chicken 2 C. (basmati) rice 1/2 C. or 1 big (thinly sliced) Onion 1/3 C. or 2 medium (finely chopped) Tomato 1/2 tbsp Ginger Garlic Paste 4 (slit open) Green chilies 1/4 C. (finely chopped) Mint 1/4 C. (finely chopped) Cilantro 1/2 tsp + 1/4 tsp Chili Powder 1/2 tsp Garam Masala Powder 1/4 tsp + 1/4 tsp Turmeric Powder Salt to taste 1 C. Coconut Milk 1-2 tbsp Oil 414

       

1/2 tbsp Ghee 1/4 tsp Mustard seeds 1/4 tsp Poppy seeds 1/4 tsp Fennel seeds 4-5 Clove 1" stick Cinnamon 3 Green Cardamom 1 or 2 Bay leaf

Method 





Coat cleaned up chicken with a mixture of turmeric powder, chili powder and little salt. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, green chili, cilantro, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chili powder

415

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Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding chicken pieces and chopped tomato, and cooking all this for 6 minutes. Now stir in coconut milk and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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416

BIRYANI II (VEGETABLE)

Ingredients  

            

1 and 1/2 C. Rava/Sooji/Semolina 1 C. chopped Mixed vegetables (carrot, beans, peas, potato & cauliflower) 1" crushed Ginger 2 fat cloves(crushed) Garlic 1 medium (sliced) Onion 1 small(chopped) Tomato 3-4 (slit open) Green chilies Few Curry leaves 2-3 sprig Mint Leaves 4-5 strings(chopped) Coriander leaves/ Cilantro A pinch turmeric powder 1/2 tsp Chili Powder 1/2 tsp Chicken Masala Powder Salt to taste 1-2 tbsp + 1 tsp Oil 417

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1/2 tsp Fennel seeds 1-2 small Bay leaf 1" stick Cinnamon 2 Clove 2 Cardamom

Method 





Cook fennel seeds, cinnamon, clove, bay leaf, crushed ginger, curry leaves, garlic, mint leaves and in hot oil until they start to turn brown before adding tomatoes, coriander, turmeric powder, chicken masala powder, chili powder and chopped vegetables, and cook for 2 minutes. Stir in water and bring everything to boil before adding roasted rava and cooking everything over medium heat. Stir in cilantro.

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418

BIRYANI III (LAMB I)

Ingredients              

2 C. Basmati Rice 2 medium (sliced) Onion 2 medium ( chopped) Tomato 1 tbsp Ginger Garlic Paste 4 (slit open) Green chilies 2-3 tbsp (finely chopped) Mint leaves 1/4 C. (finely chopped) Cilantro/Coriander leaves 1/2 C. (fresh or frozen - optional) Green peas 1/2 tsp or 1 tsp Chili powder Salt to taste 1 lb or 1/2 kg(cut into small pieces) Mutton 1-2 tbsp Yogurt/curd 1-2 tsp Ginger Garlic paste 1/4 tsp Turmeric powder

419

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1 tsp Biryani Masala powder (optional-can replace with Garam masala powder also) 2-3 tbsp Oil 1/4 tsp Fennel seeds 5 Clove 2" stick Cinnamon 4 Cardamom 1 big Bay leaf

Method 

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

Coat cleaned up mutton with margination ingredients thoroughly and set it aside. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, green chili, cilantro, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes.

420

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Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 6 minutes. Now stir in peas and water, and cook until the mutton is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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421

BIRYANI IV (CHICKEN II) (EASIER)

Ingredients       

      

2 C. of Basmati Rice / Jeeraga samba 2 sliced Onion 1 chopped Tomato 4 Green chilies, split 1 tsp Ginger Garlic Paste ¼ C. Mint leaves ¼ C. chopped Coriander leaves/Cilantro ½ C. Fresh Yogurt/Curd Turmeric Powder ½ tsp Chili Powder Salt 1 lb Chicken 1/4 tsp Ginger Garlic Paste 1 tsp Yogurt/Curd 1 tsp Chilli powder 422

       

1 tsp Coriander powder 1/4 tsp Garam Masala Powder ½ tsp Salt 3 tsp Oil 4 Clove Cinnamon stick 1 Bay leaf 3 Cardamom

Method 





Coat cleaned up chicken with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, green chili, cilantro, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes.

423

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Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 6 minutes. Now stir in yoghurt, salt and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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424

BIRYANI V (CHICKEN III) (MUGHLAI STYLE) (NORTHERN INDIAN)

Ingredients            

½ kg Chicken 2 C. Basmati Rice 2 C. 2 sliced Onion 2 no.(thinly sliced) 4 Green Chili 4 no. 2 tsp Ginger Garlic Paste 2 tbsp 6 tsp Yogurt 6 tbsp 3 tsp Butter 2-3 tbsp(i used 1 tbsp) ¼ C. Coriander Leaves 1/4 C.(finely chopped) 3 tsp Mint leaves 3 tbsp(chopped) Salt to taste 7 Dry Red Chilies 2 tsp Coriander seeds 425

              

½ tsp Cumin seeds 2 tsp Pepper corns Cinnamon 2 Cloves 2 Cardamom ½ tsp Turmeric Powder 15 soaked Almonds 8 soaked Cashew nuts 2 tsp Oil 2 piece of Cinnamon 4 Cloves 2 Cardamom 3 Bay leaves 1 Star Anise 1/4 tsp Cumin seeds

Method 



Coat cleaned up chicken with a mixture of turmeric powder, chili powder and little salt. Cook all the Mughlai masala ingredients in hot oil for a few minutes before setting it aside for later use. 426

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Now cook all the tempering ingredients in hot oil for a few minutes before adding green chili, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chili powder Now add blended mixture of almonds and cashews, butter and remaining yoghurt and cook for a few minutes before adding marinated chicken pieces and cooking all this for 6 minutes. Now stir in mint leaves, cilantro and water, and cook until the chicken is tender before cooking drained basmati rice in another pot until done. Now layer a pot with rice and chicken mixture alternatively with some chopped mint and cilantro in between before heating up over low heat for 20 minutes with the lid closed. Serve. 427

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428

BIRYANI VI (CHICKEN IV) (CHETTINAD STYLE) (SOUTH INDIAN STYLE)

Ingredients               

½ kg Chicken with bones ½ C. Yogurt/Curd ½ tsp Chilli Powder ½ tsp Chicken Masala Powder 1/4 tsp Salt 1 big piece of Ginger 8 cloves of Garlic Cinnamon sticks 6 Clove ½ tsp Fennel Seeds 3Green Chilli ¼ C. of Mint 2 tsp Cilantro 5 whole Cashew Nuts 2 C. Seeraga Samba Rice 429

           

1 C. Coconut Milk 10 Pearl Onion / Sambar Onion 2 sliced Tomato ½ C. of Chilli Powder ½ tsp Coriander Powder 1/4 tsp Turmeric Powder Salt 2 tsp Oil & Ghee 2 Bay Leaf 1 Star anise 2 Maratti Mokku 4 Whole Cardamom

Method 



Coat cleaned up chicken with marination ingredients thoroughly and set it aside for at least 30 minutes. Now cook bay leaf, cardamom, maratti mokku and star anise in hot oil for a few minutes before adding sliced pearl onions and cooking everything for another three minutes. 430

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Now stir in ground mixture of all the wet ingredients and cook for a few minutes. Now add chili powder, coriander powder and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 6 minutes. Now stir in coconut milk, salt and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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431

BIRYANI VII (VERMICELLI)

Ingredients                 

1 C. Vermicelli 1 C. chopped Mixed vegetables 2 tsp Ginger garlic paste 1 sliced Onion 1 chopped Tomato 4 Green chilies Curry leaves 3 sprig of Mint Leaves Coriander leaves/ Cilantro turmeric powder Salt 1 tsp Oil ½ tsp Fennel seeds 2 small Bay leaf Cinnamon stick 2 Clove 2 Cardamom

432

Method 

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Cook vermicelli in hot oil for a few minutes before cooking it in boiling water for three minutes. Now cook fennel seeds, cinnamon, clove and bay leaf in hot oil for a few minutes before adding onions and curry leaves and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes. Now add chopped tomatoes, mint leaves and coriander leaves and cook for a few minutes before adding turmeric powder and half cooked vegetables. Fry for two minutes before adding vermicelli and cooking for a few more minutes. Stir in some chopped coriander leaves and cook on low heat for 4 minutes. Turn the heat off and wait for three minutes before opening the lid. 433



Serve.

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434

BIRYANI VIII (PULAO)

Ingredients                 

2 C. of Basmati Rice 2 sliced Onion 6 Green chili 1 tsp Ginger Garlic paste 1 sprig of Curry leaves 2 tsp Coriander Powder 1/4 tsp Turmeric powder Salt 2 tsp Mint & Cilantro/coriander leaves 3 tsp Oil ¼ tsp Shahi Jeera/Black Cumin seeds 1/4 tsp Cumin seeds 3 Cardamom Cinnamon stick 4 Clove 1 lb Chicken ¼ C. of Yogurt 435

        

1 sprig of Curry leaves ½ tsp Chili Powder Turmeric Powder 1/4 tsp Fennel seeds/sombu 1 tsp Mint & Cilantro 2 tsp Poppy Seeds Cinnamon stick 4 Clove ¼ C. of Coconut

Method 





Coat cleaned up chicken with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and turmeric before cooking for a few more minutes.

436

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Now add green chili, coriander powder, curry leaves and coconut paste, and cook for a few minutes before adding marinated chicken. Cook until the chicken is tender before stirring in drained rice, water, chopped cilantro and mint leaves, and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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437

BIRYANI IX (COCONUT)

Ingredients                  

2 C. Basmati Rice 2C. Coconut milk 2 sliced Onion 2 chopped Tomato 5 Green chilies, split ¼ C. Mint leaves 2 tsp Ginger Garlic paste 2 tsp Red chilli powder 1 tsp Corinader powder 1/4 tsp Turmeric powder Salt Cilantro few finely chopped 3 tsp Oil 1/4 tsp Shahi Jeera/Black cumin seeds 1/4 tsp Fennel seeds Cinnamon stick 5 Clove 4 Cardamom 438

       

2 Marathi mokku 2-3 small Bay leaf 1 C. Chickpeas 1 tsp Yogurt 1 tsp Ginger garlic paste ½ tsp Chili powder Turmeric powder Salt

Method 





Coat cooked chickpeas with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding sliced onions and green chili, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chopped tomatoes

439

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and mint leaves, and cooking until they are soft. Now add chili powder, coriander powder, and turmeric powder, and cook for a few minutes before adding marinated mutton and chopped tomato, and cooking all this for 3 minutes. Stir in drained rice and cook for 10 minutes before adding coconut milk, salt and water, and cooking all this for 5 more minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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440

BIRYANI X (BROWN RICE)

Ingredients                

½ C. cooked Brown Rice 1 medium sliced Onion 1 large chopped Tomato ¾ C. Mixed vegetable 2 tsp Mint leaves 2 tsp Cilantro leaves 1 tsp Kashmiri Red Chilli powder ½ tsp Garam masala powder 1 tsp Ginger Garlic paste Salt 1 tsp Oil ½ tsp Mustard seeds 1/4 tsp Cumin seeds 1/4 tsp Fennel seeds 2 Clove 1 Cinnamon stick

441

Method 

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





Coat cleaned up chicken with “to marinate” ingredients thoroughly and set it aside for at least 30 minutes. Now cook all the tempering ingredients in hot oil for a few minutes before adding mint leaves, and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding tomatoes and cooking until tender. Now add sliced up mix vegetables, chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding cooked rice and cooking everything covered for a few minutes. Now stir in chopped cilantro and cook for a while

442

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

Turn the heat off and wait for three minutes before opening the lid. Serve.

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443

BIRYANI XI (BLACK EYED PEAS)

Ingredients                  

2 C. Basmati Rice 5 Brinjal ¼ C. cooked Black eye Peas 1 small chopped Potato 1 large sliced Onion 5 Green chilies 2 medium Tomatoes ¾ tsp Cumin powder 1/4 tsp Turmeric powder ½ tsp Garam Masala Powder Salt 2 tsp Cilantro 3 Ginger 10 cloves Garlic 10 Cashew nuts 2 Green chili ½ tsp Fennel seeds 12 stems of Cilantro 444

     

3 tsp Oil 1/4 tsp Fennel seeds 4 Clove Cinnamon 3 Cardamom 3 Bay leaf

Method 





Now cook all the tempering ingredients in hot oil for a few minutes before adding onions, turmeric powder, garam masala paste and green chili, and cooking everything for another three minutes. Now stir in tomatoes and cook for a few minutes before adding chopped binjal and potatoes, and cooking it for another two minutes. Now add black eye peas, cumin powder and garam masala powder, and cook for a few minutes before adding soaked up rice, water and chopped cilantro, 445

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

and cooking all this for 6 minutes or until done. Turn the heat off and wait for three minutes before opening the lid. Serve.

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446

BIRYANI XII (MUSHROOMS AND MIXED VEGGIES)

Ingredients                 

2 C. Basmati Rice 1 C. Mixed vegs 1-8 oz pack chopped Mushrooms 1 C. Soya chunks 1 large sliced Onion ¾ C. Tomato, sliced 6 Green chilies, split ¼ C. Mint leaves ¼ C. Cilantro 2 tsp Chili powder 1/4 tsp Turmeric powder 1/4 tsp Garam masala powder 2 tsp Curd/yogurt Salt Ginger 1 Garlic 2 tsp chopped Onion 447

         

½ tsp Fennel seeds 2 tsp Oil 2 tsp Ghee/Butter 5 Clove Cinnamon stick 3 Bay leaf 1/4 tsp Black Cumin seeds 2 Maratti mokku 4 Cardamom 1 Star anise

Method 

 

Cook soya chunks in three C. of water for 4 minutes and also grind all the wet Ingredients Now cook all the tempering ingredients in hot oil for a few minutes before adding add ground ginger-garlic paste and turmeric powder, and cooking everything for another three minutes.

448

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Now stir in green chili, (3/4 of the 1/4 C.) mint leaves and onions and cook for a few minutes before adding tomatoes and cooking until soft. Now add mixed vegetables and cook for a few minutes before adding mushrooms and soya chunks, and cooking all this for 34 minutes. Now stir in chili, garam masala powder and thick curd and cook for a few minutes before stirring in drained rice, mint leaves, cilantro and salt and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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449

BIRYANI XIII (SPINACH)

Ingredients                  

1 C. Rice ½ C. Whole moong 1 Onion ½ bunch Spinach/Palak 1/4 tsp Turmeric powder 2 tsp Oil 1 tsp Butter ½ tsp Black Cumin seeds/Shahi Jeera 2 Green Cardamom 2 small Bay leaf ½ bunch Coriander leaves 1 handful of Mint leaves 5 Green chilies 2 tsp Coconut ½ tsp Fennel seeds ½ tsp Cumin seeds ½ chopped Onion Ginger 450

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Tamarind 2 clove Cinnamon

Method  

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Grind all the “to grind” ingredients very thoroughly. Now cook all the tempering ingredients in hot oil for a few minutes before adding sliced onions, and cooking everything for another three minutes. Now stir in grinded paste and cook for a few minutes before stirring turmeric powder and cooking for few more minutes. Now add chopped spinach and cook for a few minutes before adding soaked rice cooking all this for 2 minutes. Now stir in cooked whole moong and cook it for 10 minutes after adding some water.

451

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Turn the heat off and wait for three minutes before opening the lid. Serve.

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452

BIRYANI XIV (VEGETABLE II)

Ingredients                  

2 Basmati rice 3 Mixed vegetable 2 tsp Ginger garlic paste 3 Green chilies, split 2 sliced Onion 2 sliced Tomato ½ tsp Turmeric powder Salt 2-3 tsp Oil/ghee 10 Almonds 10 Cashew nuts 1 tsp Coconut 1 tsp Fennel seeds 5 Dry red chilies Coriander leaves Mint leaves Curry leaves ½ tsp Black Jeera 453

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5 Clove 4 Cardamom 1 Cinnamon stick 2 Bay leaf 2 Star anise

Method 

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Grind all the wet grind ingredients along with soaked up almonds and cashew nuts Now cook all the tempering ingredients in hot oil for a few minutes before adding green chili and sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding chopped tomatoes and grounded paste, and cooking for another 3 minutes. Now add sliced vegetables and cook for a few minutes before adding water, salt and chopped 454

 

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cilantro, and cooking all this for 34 minutes. Now stir in soaked up rice and cook it for 15 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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455

BIRYANI XV (MIXED BEANS)

Ingredients                  

1 C. Beans 2 C. Basmati Rice 1/4 tsp Shahi Jeera 2 sliced Onion 2 sliced Tomatoes 6 Green chilies, split ¾ bunch Coriander leaves 1 tsp chilli powder 1 tsp Garam masala 2 tsp Thick Yoghurt/curd Salt 2 tsp Oil ½ tsp Fennel seeds 2 Bay leaf 3 Cardamom 5 Cashew nut 5 Clove 2 Cinnamon sticks 456

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2 Ginger 8 Garlic flakes

Method 

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Cook shahi jeera, cumin seeds and soaked up rice in hot oil until it gets dry. Now cook all the tempering ingredients in hot oil for a few minutes before adding grounded masala, and cooking everything for another three minutes. Now stir in onions, green chili, salt and 1/2 of the chopped coriander leaves and cook for a few minutes before adding chopped tomatoes and cooking for another 3 minutes. Now add cooked legumes, turmeric powder, chili powder, garam masala and yoghurt, and cook for a few minutes before stirring in water, salt, remaining chopped coriander leaves, and cooking all this for 6 minutes. 457

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Now stir in yoghurt, salt and water, and cook until the chicken is tender before stirring in drained rice and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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458

BIRYANI XVI (MINT, ONIONS, AND PEAS)

Ingredients                  

2 C. Rice 8 oz Mushroom ½ C. Peas 1 large sliced Onion 2 chopped Tomatoes 3 Green chilies, split 3 tsp ginger garlic paste ½ C. Mint leaves 1/4 tsp turmeric powder 3 tsp Oil 1 tsp Shahi jeera/black cumin seeds 4 Clove 2 Cinnamon sticks 2-3 Cardamom 1-2 Bay leaf 1 Star anise 1/4 C. shredded Coconut 7-8 Cashew nuts 459

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1 tsp Fennel seeds 3 tsp Red Chilli powder

Method 

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Cook all the tempering ingredients in hot oil for a few minutes before sliced onions, and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes before adding tomatoes and cooking until soft. Now add mushroom and peas, turmeric powder and grounded paste, and cook for a few minutes before adding soaked up rice and cooking all this for 2-3 minutes. Now stir in some salt and water before cooking it for 10 minutes or until done. Turn the heat off and wait for three minutes before opening the lid. Serve. 460

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461

BIRYANI XVII (CHICKEN V)

Ingredients                  

½ kg Chicken 2 C. Basmati Rice 1 big sliced Onion 2 sliced Tomatoes 3 Green chilies, split ½ C. Frozen Peas ½ C. Mint Leaves ¼ C. sliced Coriander leaves 1 tsp Chilli Powder 1 tsp Curd Salt 3 tsp Oil 2 tsp Ghee 1/4 tsp Black cumin seeds 3 Cardamom 1 Bay leaf 2 Cinnamon -2"stick 6 Clove 462

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4 Dry Red chilies 2 large Ginger 10 Garlic cloves 4 Cashew nuts ½ C. Fennel seeds

Method  

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Coat cleaned up chicken with turmeric powder and set aside. Now cook shahi jeera, cardamom and bay leaf in hot oil for a few minutes before adding mint leaves, green chili, and sliced onions, and cooking everything for another three minutes. Now stir in ground masala paste and cook for a few minutes before adding tomatoes and cooking until soft. Now add chili powder, garam masala powder, and turmeric powder, and cook for a few minutes before adding chicken pieces and chopped tomato, and cooking all this for 6 minutes. 463

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Now stir in water and salt tender before stirring in drained rice and oil, and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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BIRYANI XVIII (CURRY)

Ingredients                

1 C. Vermicelli 1 C. sliced Mixed vegetables 2 tsp Ginger garlic paste ½ Onion sliced 1 small Tomato chopped 4 Green chilies, split curry leaves Mint 4-5 Coriander leaves ½ tsp Fennel seeds 1-2 small bay leaf ½ cinnamon stick 2 clove turmeric powder Salt 3 tsp Oil

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Method 

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Cook vermicelli in hot oil for a few minutes before cooking it in boiling water for three minutes. Now cook fennel seeds, cinnamon, clove and bay leaf in hot oil for a few minutes before adding onions and curry leaves and cooking everything for another three minutes. Now stir in ginger garlic paste and cook for a few minutes. Now add chopped tomatoes, mint leaves and coriander leaves and cook for a few minutes before adding turmeric powder and half cooked vegetables. Fry for two minutes before adding vermicelli and cooking for a few more minutes. Stir in some chopped coriander leaves and cook on low heat for 4 minutes. Turn the heat off and wait for three minutes before opening the lid. 466

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Serve.

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BIRYANI XIX (BROWN RICE II) (EASIER)

Ingredients                 

1 C. Brown Basmati Rice 1/3 C. Soya Chunks 1 medium Onion 1 small Tomato 2 Green chilli Fresh Yogurt ½ tsp Chilli Powder ½ tsp Coriander Powder 1/4 tsp Turmeric Powder Salt 3 tsp Cilantro 1 tsp Mint 2 tsp Oil 3 Clove 1 Cinnamon stick 3 Cardamom 1 Bay leaf 468

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1 piece Ginger 2 Garlic cloves ½ tsp Fennel seeds 10 Mint leaves 5-7 Cilantro stem

Method 

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Cook soya chunks in three C. of water for 4 minutes and also grind all the wet ingredients Now cook all the tempering ingredients in hot oil for a few minutes before adding add ground ginger-garlic paste and onions, and cooking everything for another three minutes. Now stir in dry powders-chili, coriander and turmeric powder and cook for a few minutes before adding tomatoes and cooking until soft. Now stir in yoghurt and soya chunks and cook for a few minutes before stirring in drained 469

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rice, mint leaves, cilantro and salt and cooking it for 10 minutes. Turn the heat off and wait for three minutes before opening the lid. Serve.

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