Biryani recipes

[riceandbeans]

My husband just loves biryanis and all the different varieties. Could anyone like share some recipes so I can try different kinds and styles??

[Hemant Trived1]

Hello Rice and beans,
Try the following time tested Biriyani recipe and be happy.!!



MUSALAMANI VEGETABLE BIRIYANI


INTRODUCTION

This Biriyani was taught to me by a Muslim cook after three years
of request. This BIRIYANI is among the best I have ever tasted.
Among the Hyderabadi and Tamilnadu Biriyani, Tamilnadu Biriyani
tastes much superior and has a wonderful taste which lingers
in the mouth for a long time. In Madras, Ahmediya Hotel near
old flower Bazaar and Taj Coronation restaurant in Broadway
were two places where I have had the privilege of tasting the
finest Tamilnadu Musalamani Biriyani.

INGREDIENTS

300 gms. Old Biriyani Rice (1.5 cups)
2 medium Onions sliced in rings
2 Medium onions diced
I cup of Mixed Vegetables diced (Green Peas, Carrots, Beans etc.)
3/4 cup Medium sour fresh curd (200 ml)
3 medium Tomatoes Diced
5 Green Chillies Sliced
2 spoons of Raisins optional
10 Nos. Cashew nuts optional
Ghee and oil for frying and Tempering
Salt to taste
Fresh lemon Juice from 3/4 lime.

WET SPICES

2+2 Spoons of Ginger and Garlic paste
1 Onion made in paste
1/4 cup of coarsely made paste of Mint leaves (make this paste or freshly cut mint leaves five minutes before adding to spice mass)
1 spoon of paste of cinnamon, Cloves, cardamom and a little flakes of Nutmeg.

DRY SPICES

10 Nos. cloves
5 Nos. 2" pieces of cinnamon sticks
15 Nos. Cardamom
2 Bay leaves
Some strands of Saffron
1/2 spoon Turmeric Powder
1.5 spoons chilli powder


METHOD OF PREPARATION

First heat a spoon of Ghee in a kadai and light roast Biriyani Rice
for about six to eight minutes .Keep turning the rice .You must take
care to wash and dry the rice first. Set aside the rice. Semi cook
all the diced vegetables with a little salt and a little sugar.
Now prepare all the wet masalas and Dry masala and keep them in a
plate in different small cups. Take care to cut Mint leaves just
before you are adding the same when needed. First semi cook Rice
with a little of salt and see that it is fully drained of water .
Set it aside. Take two ladles of Oil in a kadai and add rings
of onions, fry on a medium heat. When the rings are Brown, take out
and drain the oil. Set the onions aside. Now add all the dry spices
in the same oil, if oil is less, add a ladle or two. And when the
cloves start popping, add diced onions and fry till the onions
are translucent. Now immediately add Tomatoes and fry for about
a minute. Now add onion paste and Ginger Garlic paste. Turn till
the raw smell of onion, Garlic and Ginger goes off .This should
take no more than two minutes. Now add the cooked vegetables and
stir and mix with the masala. At this stage, add curd and stir
well. Now add salt, Turmeric powder, Chilli powder and paste of
Cinnamon, cloves and cardamom etc. Heat over medium flame for
about three to four minutes Now add mint leaves at this time
Heat the mix for further one minute and remove from flame.

SECOND STAGE:

Mix the spiced mixture with rice by making alternate
layers of rice and masala, Let it stand for about 30 minutes.
Now re-cook the rice-masala mix by giving it a Dum in a Biriyani
Handi by placing coal on top and cook on a low to medium flame.
If you do not have this facility, I would suggest you to cook
both rice and vegetables fully and mix the masala and rice.
You may add fresh lemon Juice at this stage The final cooking
will take about 30 minutes if you are giving it a Dum or else,
reheating the rice and masala can be avoided. Leave the mixed
rice for about one hour. Fry cashewnuts and raisins in a little
ghee and add this to Biriyani. Before serving, steam heat the
Biriyani by placing the vessel in a large aluminum vessel or
reheating in a non stick deep pan. Decorate with onion rings,
sliced chillies and Saffron. Even though the process looks a
bit complicated, in practice, it is not so .The end result is
heavenly tasting Biriyani made in true Musalamani Tamilnadu style.
This Biriyani is to be eaten with onion Raitha , Kurma or as it is.
Let me know how it turned out.

ENJOY !!!!

VARIATION

Chicken Biriyani can be made in the same manner except, in place of
Vegetables, please cook chicken breast or chicken legs after
marinating in the wet spices for about one hour and steam cooking
along with either rice or separately. Place the chicken in the rice
before serving.

Enjoy!!!

And as usual Don't forget to post the feedback.



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[riceandbeans]

Mr. Trivedi,

I am honored to get a reply from you. Went out shopping and tried it right away. It came out beautiful and delicious. Thank you for the wonderful recipe.

If anybody else is willing to share their recipes I would love to try them out.

[Hemant Trived1]

Hello RICEAND BEANS,
That was a fast feedback.
I am glad you enjoyed it.

I am but a senior cook.Please don't put me at a level where I cannot walk soulder with shoulder with you my friend.
Thanks.

[Thattai]

Hi,

You can also try all the biryani recipes given by Mrs Mano. They are ALL abolutely DELICIOUS!!!

[Hemant Trived1]

Yes, What Thattai says is true.
Mrs. Mano also writes out of her own experience and is not a cut and paste artist.
Her recipes are all time tested and well appreciated recipes.
So please try all her recipes. You would love them.

[riceandbeans]

Thank you for the tip guys. I just got Mrs. Mano's recipe files and will for sure try them out. Anyway if anybody else wants to share their favorite recipes I am also willing to give all of them a try. My hubbie is just crazy about biryani and wants to eat it all the time so I am collecting various recipes that people give me and we love to try them.

[di]

hi thattai,
can you please email me Mrs Mano recipe collection? i do have it but seems like some recipies are missing(like biryani)!...my email id is sagi_76_22@hotmail.com
thanks in advance