Hello , everyone .
Welcome to home cooking with me .
Subramanian Biryani is something that we all love and enjoy .
And there are different varieties of biryani .
But today I'm gonna share four amazing and delicious biryani recipes that are a must try .
So let's get started and check them out .
So now I'm going to mix the marinade for the chicken pieces to a bowl .
Add one cup of fresh curd , one tablespoon ginger garlic paste , half teaspoon turmeric powder , one tablespoon Kashmiri chili powder and one tablespoon regular chili powder , 1.5 teaspoon of salt , one teaspoon masala powder , one teaspoon cumin powder , one teaspoon coriander powder , one teaspoon of pepper .
Next , add the juice of one small lemon .
So just mix everything nicely .
So I'm adding a pinch off the coloring agent .
This is the case powder or the orange color powder .
Now , this is optional .
If you don't want to add it , you can also do it without it .
I'm just adding it because it's going to give a nice color to the chicken pieces .
The marinade is done .
Now let's marinate the chicken pieces for the chicken Tikka Biryani .
I've taken about 1.5 kg of chicken with bone .
Make sure you cut them into medium size pieces .
You don't want it too large .
So the reason I'm taking it with bone is because it's gonna add a lot more flavor to the biryani .
Pour the marinade over the chicken pieces .
So just mix the marinade so that all the chicken pieces are coated well , so you can see just rubbing the marinade onto all the chicken pieces .
So I'm marinating the chicken just for about an hour because we're gonna make the recipe now .
But you can marinate it for about 2 to 3 hours or leave it overnight when you plan to make the chicken Tikka Biryani .
So I've taken two cups of long grain basmati rice for this recipe .
It's a 2 50 ML cup measurement .
Wash the rice a couple of times , pour enough water and soak it for about an hour .
So now I'm going to cook the rice to a pot and enough water to cook the rice .
Once the water starts boiling , add the soaked parity rice .
Next , I'm going to add a few whole spices .
So this is going to make the rice all the more flavorful .
Add cinnamon cloves , cardamom , shahi jira , whole peppercorns , maize and bay leaf .
Add a teaspoon of salt and one teaspoon of geep .
Mix everything together , cook till it's about 95% done .
So once the rice is cooked , strain it and keep it aside .
Next , I'm going to make the masala to a pan .
Add one tablespoon of gee and add about half a tablespoon of oil .
Add a few whole spices , a piece of cinnamon , some cloves and two cardamom .
Once the pan is hot , add two medium sized onions , thinly sliced .
Three large green chilies .
Slit saute the onions and green chilies for about 3 to 4 minutes .
So I'm sorting the onions on high flame .
So once they've turned to a nice light golden color , add the sliced tomatoes .
Sorry , the tomatoes for about five minutes , remove the sauted onions and tomatoes and keep it in a plate to the same pan and about two tablespoons of oil .
Now I'm going to cook the marinated chicken pieces , cook the chicken for 10 minutes , remove it from the pan and keep it aside .
I'm cooking the chicken in batches .
So after removing the first batch , I'm adding the second batch of pieces , cook the pieces for 10 minutes , remove them from the pan and keep it aside .
After 10 minutes , I'm going to remove the chicken pieces from the pan and I'm gonna keep it aside .
So once you've removed the chicken pieces , add the saute tomatoes and onions back into the pan .
So we're gonna continue to cook this .
So you can see you have this nice gravy here after about five minutes , add some fried onions .
So these are really nice , crispy fried onions , add a few chopped coriander leaves , add a few mint leaves , add some fried onions , close the pan and cook for about 10 minutes on low flame .
After 10 minutes turn off the stove .
So the chicken is cooked beautifully along with the gravy and the masala .
So next , we're going to layer the biryani .
I've taken a nice deep pot with good height because when you place it in layers , you need a nice deep pot .
The first layer is going to be rice , add the cooked parity rice and spread it out evenly .
Next , add the cooked chicken tikka spread it out evenly .
So you can do this in three layers or two layers .
So I'm doing it in two layers .
Each top the chicken pieces with a few fried onions , some chopped coriander leaves and a few mint leaves .
Now add another layer of rice on top , spread it out evenly and gently press it down .
So you can see it's nicely packed .
I'm topping it with a few fried onions , some chopped coriander leaves and some mint leaves .
So the final layer will be the layer of chicken .
I'm adding the remaining chicken pieces spread out evenly .
And finally , I'm finishing off by adding a few fried onions .
A few coriander leaves and some mint leaves close the pot .
So I'm sealing the pot with an aluminum foil to retain the heat inside .
Now that we've layered the rice and the chicken , I'm going to place it on them for about 15 minutes .
Heat the tuba .
Once the tava is hot place , the pot on the hot tub , keeping the flame on medium .
Leave it in for about 15 minutes .
After 15 minutes , turn off the stove , remove the pot from the and leave it aside for about five minutes .
So after five minutes I'm going to open the pot .
So let's see how the Viani is .
Oh , wow .
Look at that .
So , just gently mix it .
This delicious chicken Tikka Biryani is ready to be served , serve it nice and hot immediately .
You can enjoy it as is with some nice or some nice gravy by the side for this particular recipe .
I've taken 2 kg of mutton with bone .
So it's a nice fresh mutton .
So first we're gonna marinate the mutton .
So for this , I'm adding two teaspoons of salt , about one teaspoon turmeric powder .
So next there are about four teaspoons of red chili powder , about one tablespoon of ginger garlic paste and about two tablespoons of fresh curd .
So just mix everything nicely .
So make sure you rub the pieces with the marinade .
So this is gonna give you a lot of flavor to the meat so you can follow all these steps while making the chicken biryani as well .
Now that I've marinated the mutton , I'm just gonna let this sit for about one knot .
Meanwhile , I'm just going to get all the other masala for the biryani ready .
First , I'm gonna make the onion green chili masala paste for this to the pan .
Add two teaspoons of oil .
I'm using gingerly oil .
You can use any vegetable oil or sunflower oil for this .
First , add a few pieces of cinnamon , few cardamom some clothes , one teaspoon whole pepper cons .
So the cinnamon pieces are actually the thin cinnamon pieces .
So if you're using the thick variety , you can probably just use two pieces of cinnamon .
Next , I'm adding about five large onions that have been thinly sliced .
After sorting the onions for about two minutes , add 10 green chilies .
So I'm using about 10 large green chilies for this recipe .
Usually the biryani is made a little more spicier .
So they add a lot more green chilies , but you can adjust the heat .
There is a quantity of green chilies depending on the quantity of rice and the meat that you're using .
I've sorted the onions till they're nice and transparent at this point .
Turn off the stove and cool the mixture .
So the ingredients for the masala has cooled on completely .
Next , I'm going to grind it to the mixer jar , add the salted onions and green chilies , add a little water and grind it to a nice fine paste .
Remove the masala from the jar and keep it aside the onion .
Green chili .
Masala smells amazing because of the spices .
And the masala itself is so aromatic .
Next for the green masala paste to the pan , add one teaspoon of gingerly oil to this .
Add one bowl of fresh mint leaves , one bowl of chopped coriander leaves and I'm adding a handful of Greek leaves .
So the Greek leaves is going to give you a nice flavor to the biryani .
So make sure you don't add too much of the Greek leaves .
Just saute the leaves together for about 2 to 3 minutes till they're all wilted .
Remove from the pan and cool it completely .
So the ingredients for the masala has cooled on completely .
Next , I'm going to grind it to the mixer jar .
Add the sauted mint coriander and reek leaves .
Add a little water and grind it to a nice fine paste .
Remove the green paste from the mixer jar and keep it aside .
So next , I'm going to cook the mutton pieces to the pressure cooker .
Add two teaspoons of gingerly oil .
Next , add about three tablespoons of gee .
I usually use a lot of gee for my biryani uh because it makes the biryani uh very rich and flavorful .
If you don't want to use that much of gee , you can cut down the gee a little and add a little more oil to the pressure cooker .
Add one piece of cinnamon , add a few cloves , add a few carbon pots .
Next , add star , I'm adding three small pieces , bay leaf maize , about three pieces .
Next , add stone flour , one teaspoon shahi jira , one teaspoon fennel but is soap , add the whole spices while keeping the flame on low .
You don't want to burn them .
Next , add one medium sized onion , thinly sliced salter , the onions till they're a nice golden brown color .
Once the onions have come to a nice golden brown color .
So I'm adding about one teaspoon of ginger paste .
So we're gonna add the ginger and garlic paste separately and three teaspoons of garlic paste .
So I'm using a lot more of the garlic paste for this biryani .
Next add one medium sized tomato chopped .
Now , the tomato is optional for this recipe .
While I was making this recipe at home , I added one tomato and the flavors were just amazing .
So I thought I should show you guys with the tomato .
So the flavor of the tomato , that little gis it adds a lot of flavor to the biryani .
So I'm adding one medium sized tomato .
Now I'm going to add all the marinated mutton pieces .
If you're making chicken , you can make everything in the same pot .
So if you're making in the pressure cooker , you can cook the chicken in the same pot .
But the thing is the mutton takes a longer time to cook .
So I'm making it in two different pots .
First , I'm gonna press cook the mutton and then cook the rice along with this in a different pot .
So you can see the pieces are releasing a lot of juice .
Now add the onion paste .
So after you add the onion paste , mix it nicely along with the mutton pieces .
Next , add the green paste and mix the mutton pieces nicely along with the paste .
The water quantity for this biryani is very , very important .
So for this recipe , I've taken 1 kg of rice .
So I've measured it and it's come to about four and 3/4 cup and the cup measurement is at 250 a milk cup .
So for this , I'm using 5.5 cups of water that is liquid .
You don't want to waste any of the masala from the mixer jars .
So you can add a little bit of water to the mixer jars and also add that water to the cooker .
So totally , I've added about 5.5 cups of water for 1 kg of rice at this point check for seasoning .
I'm adding about two teaspoons of salt .
So you can adjust the salt according to your taste .
So now I'm going to pressure cook the mutton pieces for about 20 minutes on medium to low flame .
So the specialty of this Biryani is in the rice .
It's made with this short grain rice , which is called the zero , the samba rice or a the rice .
So make sure when you're making this particular Biryani , you get this particular rice to make it .
So I've measured this 1 kg rice with the 2 50 M MC and I've got about four and 3/4 cup of rice .
I'm just gonna wash it a few times .
Pour enough water and soak it for about 20 minutes .
So you can see the color .
It's got this lovely rich , dark green color .
The mutton has cooked beautifully .
So now I'm going to cook the rice along with the mutton gravy .
So I'm gonna make the biryani in this large pot because once we add the rice , it's gonna double in quantity .
So I'm gonna transfer the cooked mutton along with the curry that is the gravy into this large pot .
So now I'm going to add the soaked rice .
The rice has been soaking for about 20 minutes now .
So we're gonna cook this on a medium low flame to maintain the flame on a medium low throughout .
So gently mix the rice along with the mutton gravy .
So before I close the pot , I'm just gonna check for seasoning .
So I'm going to just add a little bit of salt just to balance out all the flavors .
So I've checked now it's perfect .
Close the pot and cook for about 25 minutes on medium flame .
After 10 minutes , open the pot and gently mix the rice along with the gravy .
This is to ensure that everything is mixed evenly and properly .
After 25 minutes , you can see the rice is cooked beautifully , all the excess moisture is absorbed , close the pot and let it sit for about 10 minutes before you serve .
So here is this absolutely flavorful and fragrant Donna Biryani .
I'm serving this in a doughnut along with some nice chicken sal , some eggs .
And by the side , this is an absolutely delightful biryani .
I really had a great time sharing this recipe with you guys .
Hope you would try it and enjoy it for the fried chicken biryani .
I've taken about 1.5 kg of fresh chicken .
I've got the biryani cut .
So the first step is to marinate the chicken .
First add the juice of one lemon , add one teaspoon of turmeric powder , two teaspoons of salt , three tablespoons of chili powder .
So just wrap the chicken pieces with the spice powders , make sure everything is coated .
Well , adding this masala will just give you a nice flavor .
This is a very basic masala of salt chili powder , turmeric powder and lemon juice .
So if you feel this is a bit too dry , you can just add about two teaspoons of water .
So that way I can see it's easier to rub the pieces just to be more moisture .
So make sure you massage the pieces with a spice mix .
So the chicken is completely covered with the spice mix .
Now I'm gonna let this sit for about half an hour , take a pan , add two teaspoons of green .
So first I'm gonna roast the cash nuts , roast them until they're a nice golden brown color .
Remove it and keep it aside .
So now we've roasted the cache nuts for garnish .
Next , I'm going to fry some onions for garnishing to the same pan and about three tablespoons of oil , we're gonna fry the onions till they're a nice golden brown color .
So you can see the onions are nice and crispy and they've come to a nice dark brown color .
Remove them from the oil and keep it aside .
The garnish for the biryani is ready .
Now , I'm going to start cooking the chicken .
Take a nice white cut .
I add about two tablespoons of oil now gently drop in all the marinated chicken pieces .
Mix it all .
Well , once the chicken is normal pink , I pour about one cup of water close and cook for about 10 minutes .
So after 10 minutes and we'll turn off the stove now .
So there are a couple of steps to make this chicken curry for the biryani .
So I'm just gonna remove all the chicken pieces from the , remove the chicken stock from the kalai , pour it into another bowl and keep it aside .
So we're going to fry the chicken pieces to the same .
Can I add about six tablespoons of oil ?
So you can see the pieces have been fried to a lovely golden color .
You don't want to fry it too much .
So once you've got that nice golden color , just remove the pieces from the oil and keep it aside to the same cut .
I add six medium onions , thinly sliced .
The onions are brown beautifully .
It's cooked very nicely .
I'm gonna add a few curry leaves .
Next , add about two tablespoons of ginger garlic paste .
Just mix everything for this recipe .
I've taken about eight medium to small size tomatoes to mix everything .
Well , to this , I'm gonna add two green chilies chopped so close for about three minutes till all the tomatoes become nice and mushy can see the tomatoes have become nice and mushy .
So I'm going to add the chicken stock .
So this chicken stock is going to have a lot of flavor because we've cooked the chicken .
So make sure you add all of it .
This I'm gonna add half teaspoon of turmeric powder , two tablespoons of coriander powder , one teaspoon of pepper , two teaspoons , masala powder .
So I'm gonna season with a little salt at this point .
You can check and if you need more salt , you can add the flavors are perfect .
Now , I'm going to add the fried chicken pieces to the masala , keeping the flame on medium close and cook for another 10 minutes .
So you can see the chicken masala for the biryani is done looks absolutely delicious .
So it's a nice thick masala .
So finally finish off by adding some chopped coriander leaves , just garnish it with some fried onions on top off the stove .
Keep this aside .
So now we're gonna cook the rice for this .
Take a nice pot , deep pot , add about two teaspoons of ge .
So I'm adding all the whole spices .
Cinnamon cloves , cardamom , stares bay leaf and one teaspoon of fennel seeds for this recipe .
I've taken two cups of long grain bashi rice .
I soaked it for about 30 minutes .
So you can also use the jirga samba or the rice for this recipe for two cups of rice .
I'm adding three cups of water .
So you can see the water is slowly bubbling .
I'm adding one teaspoon of salt .
So just gently transfer the soaked rice into the pot , close the pot and cook till the rice is done .
The rice is cooked perfectly .
So finally , for about one tablespoon of gee and keep it aside to plate the biryani .
I'm just gonna take a bowl , add a little fried onions to the base .
So add a few cash nuts .
I'm just showing a single portion , fill the bowl with the flavored rice .
Make sure you pack it nice and tight place a little bit of the masala on the plate .
Here is another way that you can serve this Biryani place a little bit of the chicken masala on the plate , add some cooked flavored rice on top and garnish it with some fried onions and cache nuts .
You can also add some chopped coriander leaves if you wish .
Here is this absolutely delicious fried chicken biryani .
Uh make sure when you serve it , you serve it nice and hot .
And the best way to eat is mix the rice along with the masala and enjoy it .
So first we're going to prepare the masala powder So I'm gonna add a bunch of whole spices for the masala starting with add four cardamom , two pieces of cinnamon , five cloves , two star half teaspoon whole peppercorns , two small pieces of nutmeg , two small pieces of maize , one teaspoon fennel , one teaspoon Shahira , two red chilies .
So I'm using the Kashmiri red chilies , dry roast all the whole spices for about 2 to 3 minutes on medium low flame .
So you can see I'm getting a nice , lovely aroma here .
Turn off the stove , transfer the whole spices to another plate and cool it completely transfer the cooled spices to a mixer jar and grind it into a nice fine powder .
So you can see the garam masala is ready .
So we're gonna use this for the biryani .
It's always nice to grind them nice and fresh .
So next we're going to fry the onions to a pour enough oil for deep frying .
Once the oil is hot , gently , drop these sliced onions to the hot oil .
Taken two large onions that have been thinly sliced .
So , fried onions are very important for this particular recipe .
Fry them till they get to a nice golden brown color .
Remove them from the oil and keep it aside .
So we're going to use some cash nuts and raisins for garnish .
I've taken about one cup of cash nuts , fry them till you get a nice golden brown color .
Remove and keep it aside .
Next fry about half cup of golden raisins , remove from the oil and keep it aside .
So now we have all the elements for garnish .
So next , we're gonna cook the chicken .
Take a nice white pan or a nice white cady add quarter cup of for this recipe .
I've taken about four medium sized onions , thinly sliced salty , the onions till you get a nice golden color .
So once the onions dipped onto a nice golden color , add 1.5 tablespoons of garlic paste , 1.5 tablespoons of ginger paste and about two tablespoons of green chili paste .
So once you've sorted the ginger garlic and green chili paste for about 2 to 3 minutes .
Next , add the chicken pieces for this recipe .
I've taken 1 kg of chicken with bones .
So once you've added the chicken pieces , cook for about five minutes , make sure the ginger garlic and green chili paste has coated the chicken pieces nicely .
Next and half teaspoon of turmeric powder .
Two teaspoons of salt .
So we're cooking the chicken on high flame here .
Next at the ground garam masala .
So this is freshly ground masala .
It's gonna add a lot of flavor .
Next , I'm adding three medium size tomatoes .
After 10 minutes , add about half cup of nicely whisked curd .
Continue to cook the chicken on a high flame .
Mix it all in nicely .
So now bring the flame to a medium , add a few fresh mint leaves , add a few chopped coriander leaves , mix it all in .
You know , take about 2 to 3 handful of the fried onions , just crush it and just add it to the chicken .
Mix it all in .
It's gonna add a lot of flavor .
The chicken is coming together beautifully .
So finally I'm just adding about two tablespoons of fresh and thick coconut milk .
This is optional .
This will just bring a nice flavor to the chicken .
The chicken masala for the Biryani is done .
Keep this aside .
Now we're going to cook the rice for this recipe .
I've taken two cups of Jirga simba rice that is Jira rice or Kim rice .
So you can see this is the short grain rice .
Unlike the long grain bashi rice , it's best to use this rice for this recipe .
But if you can't find this rice , you can also make it using basti r wash the rice a few times , pour enough water and soak it just for about 10 minutes .
Next , we're gonna cook the rice .
Take a nice deep pot , add two teaspoons of geat .
Next , add a few whole spices , cinnamon , clove , cardamom , bay leaf and star .
So I'm using the 2 50 ML measurement for measuring the rice and the water .
So totally for two cups of rice , I've taken three and a quarter cups of water , add one teaspoon of salt , mix it all in , close the pot and bring the water to a boil .
So you can see the water is beginning to boil at the soft rice , close the pot and cook on a medium high flame till the rice is done .
The rice is cooked .
I'm gonna turn off the stove now that all the elements for the biryani are done .
We're going to dumb cook the biryani for this .
Take a nice deep , heavy bottomed pot .
I'm gonna layer it starting with the chicken .
So make sure you add all the chicken pieces at the bottom of the pot , just spread it out evenly .
Next , add the cooked rice , just add half of the cooked rice , spread it out evenly .
Now , I add one teaspoon of ge , add a few chopped coriander leaves , add a few fresh mint leaves , add a few fried onions .
I top it with some fried raisins and some fried cash nuts to give it more flavor .
I'm just gonna Sprinkle a little bit of garam masala powder and some saffron water .
So I've just soaked a few saffron strands with a little bit of hot water .
Just adding that to give a nice fragrance and color to the biryani .
Now I'm going to add one more layer of rice on top .
Just add all the remaining rice spread out evenly , gently , press it down .
Now , add a teaspoon of d , add a few chopped coriander leaves .
A few fresh mint leaves .
A few fried onions , a few fried golden raisins and a few fried cash nuts .
Sprinkle a little bit of garam masala powder And finally I'm finishing off by adding the remaining saffron water .
I'm closing the pot using a foil .
If you don't have a foil , you can just make some of this dough using wheat flour or , and just stick it on the rim , cover the pot with the plate .
Next heat a once the is hot place the pot onto the , maintain the flame on a medium low .
And we're gonna leave this on dumb for about 20 minutes .
After 20 minutes .
I'm gonna open the pot .
I can't wait to dig into this biryani .
That looks amazing .
Take a nice big spatula and scoop the biryani right from the bottom and serve it nice and hot .
That's right up by the side .
This biryani is loaded with flavor .
It's got all the goodness of this nice chicken and fried onions and the golden raisins and cash nuts .
It's just beautiful .
It's a lovely recipe guys .
It's a must .
Try it so good .
Try the recipe and let me know how it turned out for you guys .