4 Unique Variations of Biryani you need to try! _ How to make biryani - A step-by-step guide

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 .

Next .

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 .

Yeah .

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 .

Yeah .

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 .

OK .

OK .

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 .

Now .

I can't wait to dig into this biryani .

Wow .

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 .