Lunch/Dinner - Rice - Hyderabad Dum Chicken Biryani

Hyderabad Dum Chicken Biryani

Ingredients Quantity Chicken Pieces 1/2 Kg Basmati Rice 1/2 Kg Onions,Finely Slices 4-5 Whole garam masala 1 Tbsp Curds 1 Cup Green Chillies 3 Ginger garlic paste 3 Tbsp Chicken masala 2 Tbsp Coriander powder 1 Tbsp Turmeric powder 1/2 Tbsp Biriyani leaves 3-4 Lemon 2 Oil 1/2 Cup Milk 3 Tbsp Saffron 1/4 tsp

Serving 3 Preparation Time 15 mins Cooking Time 40 mins

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1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
2. Take rice in another vessel, add biryani leaves, salt and allow it to cook. When rice is half cooked, strain it.
3. Mean while,add enough oil and fry finely chopped onions till golden brown colour. Remove from oil. Add chillies,ginger garlic paste,chicken masala, coriander powder,whole garam masala and turmeric. Now drop the marinated chicken in that. Close the lid and cook this till the chicken is nicely cooked. Keep it aside.
4. Add half the boiled rice and fried onions. Add remaining rice and onions layer by layer. Finally mix saffron with milk and coat this liquid on the rice and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 30 min.Finally, add lime juice mixed with turmeric powder through small holes made in the rice.

1. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.
2. Alternatively, you can cook the biryani in a pressure cooker. If you have access to one, a pressure cooker is a common way of cooking many Indian dishes, especially biryani. Fry the cloves, cardamom, cinnamanon and onion in the pressure cooker pot and cook until it is fried to a golden colour. Now add the ginger and garlic. After a minute of mixing, add the coriander leaves & mint leaves. Then add chicken, salt, and other spices.Finally, add the amount of uncooked rice you want to use along with the required amount of water (usually twice the amount of rice) - stir this mixture using a long spatula to mix everything together, then close the lid of the cooker and wait for the whistle. After the pressure is fully released, open the lid, stir the biriyani without spoiling the rice.
3. Try Raita combination for biriyani.
4. Try more Biriyani Recipes.

Lunch/Dinner - Rice - Mixed Leaf Vegetable Biriyani

Mixed Leaf Vegetable Biriyani

Ingredients Quantity Basmati Rice 1/2 Kg Whole garam masala 1 Tbsp Ginger garlic paste 3 Tbsp Coriander powder 1 Tbsp Biriyani leaves 3-4 Cococnut Milk 2 Cups for each cup of rice Vegetables Carrot,small Cubes 1/4 Cup Beans,small pieces 1/4 Cup Sprouts 1/4 Cup Cauli Flower,small pieces 1/4 Cup Leaf Vegetables Spinach/Palakoora 1/4 Cup Fenugreek/Methi 1/4 Cup Mint/Pudina 5-10 Amaranthus/Tota 1/4 Cup Chinese spinach/Bacchali 1/4 Cup Curry leaves 1/4 Cup Coriander leaves 1/4 Cup

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. In cooker pan add oil and ghee and add ginger garlic paste. Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color. When fragrant, add the vegetables,garam masala, stirring so that they absorb the flavors evenly.
2. Add all leafy vegetables and salt. Stir fry until the leaves become evenly coated too.
3. Add coconut milk. Let the milk gets boil.
4. Finally add the rice to the milk and mix well. Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles).

1. Try Raita combination for biriyani.
2. Try more Biriyani Recipes.

Lunch/Dinner- Rice - Mushroom Biriyani

Mushroom Biriyani

Ingredients Quantity Basmati Rice 1 Cup White Button Mushrooms 200g Onions,thinly sliced 1 Big Cinnamon 1" Cloves 3-4 Bayleaves 2 Green Cardamom,Slit 2 Shahi jeera 1 Tsp Olive Oil 2 Tbsp Green Chillies, Slice 2 Salt To Taste

Method :

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1. Heat oil in a kadai and add shahi jeera followed by cinnamon, cloves, slit cardamom and bay leaves and fry them for a minute. Add thinly sliced onion and chilli and fry well.
2. Clean mushrooms nicely, trim the stalks and cut the mushrooms into 4 slices. Add mushrooms to the mixture and fry them for 3-4 mins until the mushrooms start leaving the water and slightly become tender. Add salt, saute for some more time.
3. Add basmati rice and fry well for 2-3 mins. Do this process gently by not breaking the rice granules. Add 3/4 cups of boiling water and cover it and cook for 10-12 mins until done.

Tips :

1. Usually rub the mushrooms with flour to remove the excess dirt and wash them and pat dry them. Do not cut them very thin.
2. If you are using pressure cooker you can add 1 and 3/4 cups of water and pressure cook it for 1 whistle and simmer it for 5-6 mins.
3. If you are using rice cooker, transfer all the rice mixture into the rice cooker and add 1 and 3/4 cups of hot water and cook it until done.

Lunch/Dinner- Rice - Oats Pulav

Oats Pulav

Ingredients Quantity Oats 1 Cup Basmati Rice 1/2 Cup Garam Masala Powder 1 Tbsp Pulav Leaves 2 Green Chilli 2 Carrot 1/4 Cup Green Peas 1/4 Cup Beans 1/4 Cup Mint Leaves Few Salt To Taste Coriander Leaves Few Oil 2 Tbsp

Method :

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1. Wash all the vegetables, peel the skin and cut them into pieces.Wash the rice and soak it for 30 minutes. Roast the oats for 5 mins or till they turn light brown color.
2. Heat the oil in a bowl add all vegetables and garam masala. Cook this for 5 mons or till the vegetables becomes soft.
3. Add 2 cups of water to it and then cover with lid until it gets boiled. Add soaked rice and mix it well by adding salt.
4. When the rice is half boiled add oats and cook for 5 more mins or till the oats gets cooked.
5. Garnish with curry leaves.

Tips :

1. If the rice you are using is old, you will have to add a little more water than the prescribed ratio of 2:1.
2. Add a tsp of lemon juice to rice while boiling, to make it white and fluffy. It will also help to bring out the rice flavorful.
3. When cooking rice for biryani / pulao, wash and soak the rice for twenty minutes. Then drain the rice and leave to dry (you can spread the rice in a plate or on a kitchen towel) for about thirty minutes. This will help to remove the excess starch from the rice, and every grain will be separate.
4. Do not stir the rice when cooking, as the rice grains will get crushed releasing starch into the water making the rice sticky.

Lunch/Dinner- Rice - Vegetable Pulav

Vegetable Pulav

Ingredients Quantity Rice 2 Cups Salt To Taste Oil 3 Tbsp Seasonings Quantity Carrot, chopped 1 Big Potato 1 Small Onions, sliced 1 small Green Chilli, Sliced 2 Pulav Leave 1 Mint Leaves 5-8 Vegetable Masala Powder 1/2 tsp Garam Masala Powder 1/2 tsp Ginger Garlic Paste 1 tsp Coriander Paste 1 tsp

Method :

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1. Wash the rice and soak it for 5 mins.Chop the vegetables nicely. You can even add peas, gobi to make it more tastier.
2. In cooker put oil to heat. Add "Sesoning" ingredients one by one and cook for 3 mins.
3. Add 5 cups of water and salt to it. When the water is boiling add the rice.
4. Close the lid and cook for 3 whistles in high flame. Once the steam is down add mint leaves and close the lid.

Tips :

1. Open the lid and mix the rice top to bottom. So the vegetables are mixed with the rice.
2. Add fried onions before serving.