Topic started by sigaram (@ 162.42.203.252) on Fri Sep 1 09:16:31 .
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Recipe for musalman egg biryani....anyone has?

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• Old responses
  
• From: Sapna Saju (@ cf1.emirates.net.ae) on: Wed Feb 20 03:59:09
  
  Im new to this site.
  can u please tell the alterations in the above recipe if i have 2 make with chicken.AND THAT TOO WITHOUT DUM.
  after marrinating chicken with wet spices how should i cook that.with or without oil.
  and when should i add curd,turmeric pow', etc..etc
  .is it after i put chicken or after
  hope u will reply 2 me soon.
  please do reply soon.
  bye
  
  
• From: Sapna Saju (@ cf1.emirates.net.ae) on: Wed Feb 20 04:01:40
  
  Im new to this site.
  can u please tell the alterations in the above recipe if i have 2 make with chicken.AND THAT TOO WITHOUT DUM.
  after marrinating chicken with wet spices how should i cook that.with or without oil.
  and when should i add curd,turmeric pow', etc..etc
  .is it after i put chicken or afterwards
  hope u will reply 2 me soon.
  please do reply soon.
  bye
  
  
• From: Sapna Saju (@ cf1.emirates.net.ae) on: Wed Feb 20 04:05:08
  
  Im new to this site.
  can u please tell the alterations in the above recipe if i have 2 make with chicken.AND THAT TOO WITHOUT DUM.
  after marrinating chicken with wet spices how should i cook that.with or without oil.
  and when should i add curd,turmeric pow', etc..etc
  .is it after i put chicken or afterwards
  hope u will reply 2 me soon.
  please do reply soon.
  bye
  
  
• From: Hemant (@ dialpool-210-214-123-95.maa.sify.net) on: Wed Feb 20 11:00:33
  
  In Deccan Chicken Biriyani, the chicken is not cooked in oil, it is cooked along with rice.This is possible only if youare able to givr DUM to Biriyani .Or else it is prudent to pressure cook the chicken after marinating and then place the cooked chicken pieces in rice again for second warming/Cooking in a thick vessel.
  If you have a problem of rice sticking at the bottom during second cooking, if you have access to clay/Mud, rub a thick layer of clay/mud till half the height of heating vessel and then heat.The rice will not stick.However take care to inspect the rice every five minutes or so for maximum half hour or so.
  
  Wet masalas are added along with dry ones also.That is follow the above recipe in toto and then place cooked chicken pieces in the rice for second cooking of rice.The chicken will get the flavour of dry spices also in so doing.
  
  
• From: honey (@ 141.109.198.146) on: Fri Feb 22 17:03:54
  
  I have never tasted biriyani so good. Long live Hemant and keep posting.
  
  
• From: Sapna (@ 213.42.0.242) on: Sun Feb 24 00:26:34
  
  I MADE THAT BIRIYANI AND THAT WAS REALLY SUPERB.BUT I DID RICE AND CHICKEN SEPERATETLY BEING SCARED OF RICE WEATJHER IT WOULD B OVER COOKED
  
  
• From: Hemant (@ 203.199.224.182) on: Sun Feb 24 06:09:50
  
  Hi Honey and Hello Sapana,
  As usual it is xtremely satisfying to know that my recipe has brought joy in the kitchen and smiles of satisfaction on your faces.
  It is only the feedback of satisfied souls gives me strength to go on and on.
  Thanks again.!!!
  
  
• From: prakash (@ ar24.epl.lib.ny.us) on: Thu Mar 21 18:20:49
  
  I am loking for receipes which can be made with canned tuna preferably Indian style , Mughlai or Souther n Indian style.
  
  
• From: honey (@ 141.109.198.146) on: Thu Mar 21 21:37:15
  
  Hello Prakash,
  Squeeze the liquid out of canned tuna. Mix it with a boiled and mashed potato. Add grated ginger, garlic, green chillies and some cumin seeds. Also add salt. Have a bowl of 1 beaten egg and another bowl of bread crumbs. (You can add some hers to your bread crumbs) Make patties with the mixture. Dip it in eggs, then crumbs and deep fry. (can be pan fried). Enjoy with some chutney or ketchup.
  
  
• From: nisha (@ adsl-68-90-42-100.dsl.hstntx.swbell.net) on: Fri Apr 16 12:21:42
  
  hi every one
  
  
• From: nisha (@ adsl-68-90-42-100.dsl.hstntx.swbell.net) on: Fri Apr 16 12:22:16 EDT 2004
  
  
  Ingredients:
  
  Basmati rice 2 cups
  Water 3-1/2 cups
  Eggs 6
  Onion (thin-sliced) 1
  Ginger paste 1 tsp.
  Garlic paste 1 tsp.
  Green chilli (thin-sliced) 2
  Cloves 2-3
  Black pepper 6-7
  Bay leaves 2
  Brown cardamom 1
  Green cardamom 2
  Red chilli powder 1 tsp.
  Coriander powder 1 tsp.
  Garam Masala Powder 1 tsp.
  Cinnamon sticks (thin) 3-4 (1/2 inch each)
  Cumin seeds 1 tsp.
  Vegetable oil 4 tbsp.
  Salt to taste
  Chopped coriander leaves
  
  Method:
  
  1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
  2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
  3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
  4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
  5. Meanwhile keep three eggs for boiling.
  6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
  7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
  8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
  9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
  10. Put the rice in the centre of the dish plate.
  
  Garnish with coriander leaves and serve hot.
  
  
• From: nisha (@ adsl-68-90-42-100.dsl.hstntx.swbell.net) on: Fri Apr 16 12:24:45 EDT 2004
  
  Egg biriyani
  
  
  Ingredients:
  
  Basmati rice 2 cups
  Water 3-1/2 cups
  Eggs 6
  Onion (thin-sliced) 1
  Ginger paste 1 tsp.
  Garlic paste 1 tsp.
  Green chilli (thin-sliced) 2
  Cloves 2-3
  Black pepper 6-7
  Bay leaves 2
  Brown cardamom 1
  Green cardamom 2
  Red chilli powder 1 tsp.
  Coriander powder 1 tsp.
  Garam Masala Powder 1 tsp.
  Cinnamon sticks (thin) 3-4 (1/2 inch each)
  Cumin seeds 1 tsp.
  Vegetable oil 4 tbsp.
  Salt to taste
  Chopped coriander leaves
  
  Method:
  
  1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
  2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
  3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
  4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
  5. Meanwhile keep three eggs for boiling.
  6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
  7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
  8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
  9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
  10. Put the rice in the centre of the dish plate.
  
  Garnish with coriander leaves and serve hot.
  
  
• From: Dee (@ dacga4.coedu.usf.edu) on: Thu Apr 29 16:58:37
  
  Nisha, did you get the egg biryani recipe from www.recipedelights.com/recipes/rice/eggbiryani.htm? Copy-paste?
  
  
• From: Bhaahachiyu (@ byb-cache1.jaring.my) on: Fri Apr 30 00:49:30 EDT 2004
  
  Hahahahahaha, what a copy paste!!!!!!!!
  
  
• From: Bhaahachiyu (@ byb-cache1.jaring.my) on: Fri Apr 30 00:50:07 EDT 2004
  
  Hahahahahaha, what a copy paste!!!!!!!!
  
  

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