BEST BIRYANI RECIPES - Chicken Biryani _ Mutton Biryani _ Egg Biryani and more _ Get Curried

Hello and welcome to Masala trades with me .

Me on get curried today .

I'm going to talk about Tosi .

He's my neighbor's cook who makes the most amazing Biryani and mutton chop and feeds us generously during Eid once while I was cooking for a party and he came up to borrow a lemon and he was so excited to see me just going at it , you know , so he got into this teaching mode and he decided to teach me his signature dish , the Hyderabadi Mutton Biryani , which was thoroughly appreciated by everybody .

And so today I thought , let me teach you also how to make the Hyderabadi mutton Biryani .

So for this Biryani first , we'll marinate our mutton for that .

I've taken one kg mutton and I'm going to grind some ginger garlic and green chilies , make a nice paste and apply it to the mutton .

So let's grind this to a fine paste .

Now you can add some water .

Our ginger garlic and green chili paste is ready .

Let me keep this aside and then we can grind the other ingredients .

I've got some fried onions here in the recipe .

I have explained how to fry onions nice and golden .

Please go on that and check how to fry your onions .

Golden .

So now these uh onions , which I have taken about seven of them .

I have fried them nice and golden crisp .

Now I have to make a paste of them .

I'm going to leave a few of them just for garnish .

You can add some water and grind to a fine paste .

Yeah , our onion paste is done .

This is how fine it should be .

Now let's marinate the meat first with the ginger garlic and green chili paste .

Now I'm going to add two cups of yogurt or curd , half teaspoon of turmeric powder and two tablespoons of chili powder .

I'm going to add some coriander , finely chopped coriander , fresh mint leaves .

We still have a couple of ingredients to put in this .

Uh I'm going to make a nice fresh car masala powder with some green cardamoms , black cardamoms pepper , cloves , cinnamon and some black cumin seeds .

Mhm .

This is done .

Now , let's add this to the meat .

Let's squeeze in some lemon juice and some salt .

Let's rub all these masala well to the mutton and we'll use our hands for this .

After mixing this a bit , you can add your onion paste , mix this nicely .

There are two ways of cooking this mutton gravy .

Either you can put it in a heavy based large bottom pan or you can just put it in the pressure cooker which is a quick and easy method .

And today I'm going to put it in a pressure cooker .

Very little water .

You need to pressure cook this mutton for about three whistles and then on a low flame for 20 minutes for the rice .

I've kept some water to boil .

I'm going to add my whole spices to this bay leaves , cinnamon , green cardamoms and cloves salt .

I've taken about three liters of water .

So I'm going to add two teaspoons of salt for one kg of mutton .

I have taken half a kg of long grain rice .

You can use basmati rice also and our water is boiling .

We can add the rice to this water .

I have soaked this rice for 15 minutes .

You need to cook this rice till it is 34 done , which takes about 10 to 12 minutes .

Making biryani is indeed a time consuming process .

But the end result is fabulous .

It's almost 10 minutes .

Let's check the rice .

It's almost done .

So let's now drain off the water .

After the water is drained , we need to pull the rice .

We'll cool this rice in a large dish so that it cools quickly .

This pressure cooker has cooled down .

Just let's see if the meat is cooked .

Yeah , our mutton is cooked , it's nice and tender .

Now I'm going to smear some gee on a heavy bottom , broad-based pan .

And now I'm going to layer it with half the quantity of this rice .

And now the mutton gravy I'm going to put some fried potatoes in this .

I just took the potato chopped it into two and dried it .

I'm gonna place them around everywhere and I'm going to put in a layer of the remaining rice .

And now for the final touches , I've soaked some saffron strands in some warm milk , which I'm going to pour .

Now on this rice , this gives our biryani a nice fresh yellow color .

Now I'm going to add some , I'm going to Sprinkle some mint leaves , some coriander leaves , the remaining fried onions .

And now I'm going to cook this on a dumb .

So for that , I'm taking some chapati dough and I'm going to put it on the edges of this pan of mine .

This basically helps to keep the steam inside the container so that everything gets evenly cooked .

And I'm going to seal this pan just cover it .

And now on a very low flame , cook it for 20 minutes , we had kept the Biryani on a dumb for 25 minutes and our biryani is ready to be eaten now .

So I'm gonna switch off the flame and just remove the lid very carefully .

And now let's serve this Biryani .

You can see the beautiful colors that are coming out .

I'm sure you're gonna enjoy cooking this dish and feeding it to everybody .

Do try this dish at home and give me your feedback .

Keep watching masala trays with meta on get curried .

Hi .

This is Smita Dave and welcome to get curried when we talk of an Indian chicken curry .

Normally the butter chicken is on top of the list and when it comes to rice , everybody relishes the biryani .

So today I thought , let's amalgamate both these recipes and make a butter chicken biryani .

So for that , I've heated a pot over here which I'm going to add 3 to 4 tablespoons of oil and then I'm going to add about two tablespoons of butter .

Once the butter melts , I'm going to add a cashew nut paste .

I took a cup of cashew nuts which I soaked for about an hour .

And then I grounded to a nice fine paste .

I'm gonna add this .

I've kept the flame of the gas on a low so that the butter doesn't burn a heaped teaspoon of garlic paste and a heaped teaspoon of ginger paste .

I'm gonna saute this till the raw smell of the ginger garlic goes off to this .

I'm going to add a tablespoon of veggie milch chili powder .

If you don't have veggie milk powder , you can use the regular one .

I'm gonna this a teaspoon of turmeric .

I have blanched six tomatoes , medium size tomatoes and then I have grounded to a nice fine puree which I'm gonna add to this .

And I'm gonna saute this for a minute on a high flame .

Let's add some chili sauce .

A teaspoon of chili sauce a little more than a teaspoon .

If you like it spicy and I'm going to add half a cup of tomato ketchup and let's sort it this to the oil separates while you're sorting this gravy for the oil to separate .

Just be very careful because these bubbles just go on spluttering everywhere .

You might just get burnt .

So , as you can see , we have little oil that is separated .

Now , I'm going to add a teaspoon of garam masala powder , some Kasuri meti powder , a teaspoon of Kasuri meti powder .

Let's add some salt .

I have tandoori chicken already made over here which we have deboned and kept .

We've already done the recipe of a tandoori chicken on this channel .

The link is in the description so you can take the recipe from there and now I'm going to add this deboned chicken .

I've taken a whole bird over here .

The whole chicken just going to mix this while blanching .

The tomatoes are used water , the water I have retained which I'm gonna add to the gravy .

See , a cup of water is good enough because we don't want our biryani to be too dry .

Let this butter chicken boil and then we'll add the rest of the ingredients .

We've given this butter chicken a good boil which is gonna reduce the flame and we're gonna add some fresh cream about half a cup of fresh cream .

Yeah .

Mhm Mix .

This A butter chicken is ready .

I have got the rice steamed over here .

I took three cups of rice , basmati rice .

And now I'm going to just top this with the rice .

Let's add some g , just let's pour it on top of this rice .

So the rice feels a little greasy .

I have some cents .

You can use rose ascents as well .

Rose water a little bit of this .

I've soaked some saffron strands in warm milk , which I'm going to pour on this and I'm gonna garnish this with some freshly chopped coriander leaves some fried onions .

Now I'm going to cover this and cook it on a low flame for about 10 to 15 minutes .

And then our butter chicken biryani is gonna be ready .

Our butter chicken biryani is ready .

Let's remove it in a serving bowl .

So you saw how you can make a quick butter chicken Biryani if you want , you can just keep some of the gravy aside and have it with a as well or you can have this biryani with a nice , cool , dry down .

So do try this dish and let me know for such interesting recipes .

Keep watching , get cut .

Hi , this is Mitha Da and welcome to get curried today .

I'm going to teach you a recipe that I learned when I was 17 years of age .

My mum had a party at home and I insisted on cooking something for her .

And it's that time that she taught me how to make the Karnataka style chicken biryani .

And it turned out fabulous and I thought I might share this recipe with you guys .

So let's make the Karnataka style chicken biryani .

I've got a kilo of chicken , which I'm going to marinate it with a cup of yogurt , a teaspoon of turmeric and some salt .

And I'm going to make a green paste which we're going to use for the marination as well as the grain for that .

I'm going to take five spicy green chilies .

A big cup of coriander , half a cup of mint leaves .

Huina , 15 cloves of garlic , two inches of ginger and one onion , large onion .

And I'm going to add very little water and make a fine paste out of this .

It's a nice smooth paste .

We'll add half of this to the chicken for marination to this .

I'm going to add a tablespoon of garam masala powder .

You can use any garam masala powder .

I'm going to mix this well and marinate it for an hour .

And while this is getting marinated , we'll make our gravy .

I'm going to heat a quarter cup of tea .

And once the game melts , I'm going to add five medium sized onions that I have sliced .

And I'm going to saute this till it becomes nice and golden .

Now , while this is turning golden , we'll make the rice for the rice .

I've taken three cups of basmati rice which I have soaked for 15 minutes in water .

I kept about 3 to 4 liters of water boiling here .

I'm going to add 2.5 tablespoons of salt to this .

And then I'm going to add the rice that I have soaked .

I'm gonna stir this gently and then I'm gonna cook it without a lid till each grain is nice and separate and almost done .

So , let's see .

The onions .

Now , I want my onions to brown a little fast .

So I'm gonna add a little salt .

Keep an eye on the rice as well .

Keep the flame on a medium .

The onions have turned brown .

I'm going to add the remaining paste that we had made .

Sorted this till the raw smell goes off .

Now to this , I'm going to add a tablespoon of chili powder mix this well , and then I have finally chopped three tomatoes .

I'm gonna add these tomatoes and cook them till they're nice and soft .

Let's take a look at the rice since we have soaked the rice , it will not take too long to cook within 10 to 15 minutes .

It should be almost done .

It's the correct consistency .

It's not cooked and it is still yet to be cooked , which we're gonna cook on a dump .

So let's switch off the flame and drain the water .

Now , let's remove it in a thal and cool it .

Now till the rice cools down , we'll finish off with our gravy .

Our tomatoes are almost nice and mushy .

I'm going to add the marinated chicken mix this .

Well , so I'm gonna add a cup of water to this .

And I'm going to cook it on a medium flame till the chicken is almost done .

We need to check for salt over here because we've already added salt in the marination and also when the onions were browning .

So just be careful , you can taste the gravy and then if you feel the salt is less , you can add it .

I'm gonna cover this and cook it .

Tilda chicken is done .

Let's check on the chicken .

This is done .

Now , I'm going to add a few boiled potatoes .

I have baby potatoes here .

I'm going to add 67 of them .

Mix them well in the curry , cook it for another minute .

I'm going to put this gravy in another vessel because I'm going to layer it and then I'm going to cook it on a dumb to this .

I'm going to add the rice to this rice .

I'm going to add some saffron milk .

I have infused a few strands of saffron in warm milk , melted key .

This will just glaze the rice and make it look beautiful .

I'm going to add some finely chopped coriander and I have some fried onions which I'm going to garnish this biryani with .

I'm gonna simply cover this with the lid and I'm gonna cook it on a thumb on a very low flame for 10 to 15 minutes .

It's been 15 minutes .

We were cooking this Biryani on a dumb .

Now , let's plate this dish because it's ready to be served .

See how moist the biryani is .

You can have this Biryani with an amazing writer of your choice and enjoy your meal for such simple recipes for biryani .

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Hello and welcome to Masala Trails , Whitney Smith on get carried .

The southern part of India is gifted with a beautiful coastline and hence they have a variety of amazing seafood .

Today .

I'm going to show you a wonderful dish which is made with rice and it also has some prawns in it .

The Kerala chain Biryani first , I'm going to marinate the prawns .

I'm going to put two tablespoons of chili powder , one teaspoon of turmeric powder , one tablespoon of coriander seed powder juice of one lemon and salt .

And I'm going to mix this .

Well , I have taken half a kilo of shelled prawns .

I'm going to keep these prawns aside for about 20 to 30 minutes and then we'll begin with the rice .

So for the rice , I'm going to heat a tablespoon of gee and once the ge has melted , I'm going to add two sliced onions in this saute the onions a bit .

And I'm going to add my whole spices in the whole spices .

I've taken Baileys cinnamon , four green cardamoms and 10 cloves .

Now I'm going to saute this till the onions are translucent .

The onions have become nice and soft .

Now , I'm going to add the rice .

I have soaked five cups of long grain rice .

You can also use basmati rice for this to this .

I'm going to add 10 cups of water .

I'm going to add lemon juice and salt .

I'm going to stir this well , cover it and cook it till each grain is nice and separate .

I think they should take about 15 to 20 minutes and keep the flame on a medium .

Now , let's make the Biryani masala .

I've taken bay leaves , masala III which is the black cardamom cloves , cinnamon caraway seeds , anie seeds , nutmeg mace .

Now , all this , I'm going to simply grind to a nice fine powder .

Adriani Masala is ready .

The rice is cooking nice and slowly .

A masala is ready .

Now , let's try the prawns for that .

I'm going to take a little oil , a lot of oil .

Once the oil is hot , I'm going to fry the prawns , just fry these prawns for 2 to 3 minutes .

And I'm going to remove these prawns in a bowl .

Now it's time to make the gravy for that .

I'm going to heat two tablespoons of gee in the same pan .

And I'm going to add five sliced onions and saute them nice and golden .

Let's check on the rice .

Also , our rice is cooked beautifully .

Each grain is nice and separate .

Let's turn off the heat and keep the rice to pull the onions have turned golden .

Let's add our ginger garlic and green chili paste .

Now , I'm going to add half a cup of finely chopped coriander , quarter cup of finely chopped fresh mint , a teaspoon of chili powder , half a teaspoon of turmeric powder .

And I'm going to saute this masala .

Now I'm going to add the Biryani masala .

This was almost two tablespoons .

Now , I'm going to add the bronze mix as well .

If you feel the gravy has become too dry , you can add a little water to this .

I'm going to add half a cup of water and I'm going to add very little salt because we'd already added salt when we were marinating the prawns and I'm going to mix this and cover it and cook it for five minutes .

Our gravy is ready .

The rice is also ready .

I kept it to cool .

Now we'll assemble the Biryani .

Let's put half the gravy in a broad based vessel .

Now let's put some rice .

Now we'll Sprinkle some finely chopped coriander , some finely chopped mint , some fried onions .

I have soaked some saffron in warm milk .

So we'll put some of that .

A tablespoon of g .

Now let's put the remaining gravy on top of this , the remaining rice .

Let's Sprinkle the coriander leaves again , the mint leaves , the fried onions , the saffron milk and , and now let's cover this and cook this on a low of flame for 10 minutes .

We kept this Biryani on a dumb for 15 minutes .

Now , let's switch off the flame and serve this biryani .

The fragrance is outstanding if you're a seafood lover .

I'm sure you're going to do anything to have this Biryani .

You don't have to do much .

You just have to follow this recipe and enjoy your biryani for such varied recipes from different regions of India .

Keep watching , get carried .

Hey guys , welcome to get curry .

This is .

And today I'm gonna make an Indian coastal specialty .

It's called crab rice .

So let's begin .

The first thing is to heat the pan and add in a tablespoon full of oil .

Well , you could also make this in but oil is preferable once the oil heats up , the first thing that goes in are curry leaves .

Well , this is again a specialty of the Indian coasts .

The next thing that goes in is crushed , ginger garlic and green chilies .

Let's give this a stuff once the raw smell of ginger garlic and green chili kind of goes away , which is 30 40 seconds on high flame , we add in fried onions .

Let's give this a start .

And while this is getting cooked , I'll add in desiccated coconut which has been roasted .

What I have done here is to save some time .

I have used fried onions directly .

What you can do is start with sliced onions and cook them till they turn nice golden brown in color .

The next thing that goes in are some chilies to make it extra spicy .

And with this , let's add in some powder spices while talking about Indian Coast lines .

This is a specialty of the coli community , which is the Fishermen Fork .

Well , they have a special masala called the Coli masala .

If you don't have that , this is all that you need to use .

Beginning with turmeric powder , red chili powder followed by cumin powder , coriander powder .

And finally , Tara masala , let's give this a mix .

Now , since this is a crab recipe , crabs by default , leach a lot of water to thicken that we of course need a thickener .

And in this case , it is roasted grand flour .

Now , let's cook this for just 30 seconds .

Well , time to add in the crabs , I have used mud crabs and since they are mud crabs , we need to nicely scrub them .

In fact , scrub them nicely .

Remove all the mud possible , wash it nicely and cut it into half along with the claws .

Of course , give this a nice mix time to add in some salt along with bulk .

Well , here , if you notice this recipe does not use Coco , which is again a berry or a fruit which is integral to the coastal cooking .

But here the use , which is again , extremely important time to add in water .

We need to give this a good stir .

Cover this and cook it for five minutes on high .

Well , the crabs have been cooking for the last five minutes .

Let's give that a check .

It's perfectly cooked .

And how I use the word perfect is because crabs , crustaceans or lobsters for that matter , turn red or orange in color when they are perfectly cooked .

And now if you see these are perfectly cooked time to add in parboiled rice .

Well , this rice has been flavored with some salt as basic as that .

Without pressing this , we just need to make sure it is spread all across like so time to cover this and cook it for a further and last 12 minutes , it's been 12 minutes and a crab rice is cooked .

Let's switch this off and let it be covered for another two minutes before you serve .

Let's check this and garnish this with chopped coriander leaves time to solve this .

And as they say , what's there in the name ?

Whether you call this a rice preparation for a biryani , it can't get tastier than this .

Do not forget to like and share the video and subscribe to get curry .

I'm here in my farmhouse near Ali , which I've been visiting as a child right , since early nineties .

And whenever I'm here , I make sure I create my fish biryani , which is a family favorite .

So let's begin .

I have a chula which I've prepared here on top of this .

I'm placing an earthen pot .

Let's first begin with slicing the onions .

The earthen pot has heated up .

I'm adding in some oil .

Once this heats up , I'll add in the sliced onions while the onions are getting cooked .

I'll slice a few tomatoes while this is continuing to cook .

Let's cut some green chilies .

Just make sure you snip the stock and slit the chilies diagonally .

Once the onion starts sweating a little , I'll be adding in the tomatoes and chilies .

While this continues sweating , I'll add in some whole spices .

In this case , bay leaf , some cloves , black cardamom and green cardamom .

A quick stir .

Once this softens a little , I'll be adding in the ginger garlic paste along with this some curry leaves .

Let's start this .

Well , allow this to cook for a minute or so so that the raw smell of the ginger and garlic goes away while this is continuing to cook .

I'm adding in some cumin seeds , a stick of cinnamon , freshly crushed coriander powder , turmeric powder , red chili powder and some salt .

Let's mix this nicely .

The masala is cooked and ready .

Let's add in some coconut milk .

Well , the masala for the biryani is simmering , allow me to introduce you to the hero of the dish and that is to which I'm going to add in a little bit of salt .

A little bit of powdered masala and a little bit more of turmeric .

I'm going to pat this lightly and this fish goes straight in the pot for some extra sourness .

I'm adding in some dried coco petals and now over this , some parboiled long grain rice to this .

I'm adding some saffron milk for that extra added flavor and just before placing the lid , I'll cover this with a banana leaf and this goes on them for 10 to 15 minutes .

The fish is cooked and so has the biryani .

I'm moving this out and let's start plating .

Finally , some Julian of orange and lemon rne , some Mince Briggs and boiled eggs .

Like I said earlier , this recipe has been my family favorite for many years now .

I hope this becomes yours too .

Hey , guys , welcome to get curry .

This is , and today I'm gonna show you one of the quickest ways of making a mutton biryani at home and that is keeping the aroma and the flavors intact .

So let's begin for this .

I'm taking long grain or basmati rice , which I have soaked for 20 minutes in lukewarm water simultaneously .

What I had also done is kept some water here to boil .

The first thing is to flavor the water with some salt .

We need to keep in the salt a little extra because that all needs to get soaked in the grain of rice to this .

I'm adding in a tablespoon full of heat along with this a tablespoon of ginger garlic and green chili paste .

Finally , some whole spices .

The first one , pear leaves followed by some cumin seeds .

8 to 10 cloves .

A few cinnamon sticks , 2 to 3 green cardamom pods and two black cardamom pods .

Let this come to a roll , boil for another 2 to 3 minutes .

And in the interim , let's start marinating the pieces of mutton for this .

I'm using a kilo of tender meat to which I'm adding in a cup full of yogurt , a cup full of fried onions .

1/4 cup of mint leaves , 1/4 cup of coriander leaves , two tablespoons of ginger garlic and green chili paste .

A tablespoon full of some slick green chilies and now time to add in some spices .

Let's first begin with 2 to 3 bay leaves followed by a teaspoon of cumin seeds .

a tablespoon of red chili powder , a teaspoon of turmeric , a teaspoon of garam masala powder .

A few strands of saffron , 2 to 3 pieces or sticks of cinnamon , 8 to 10 cloves , two green cardamoms and two black cardamoms .

Before mixing this .

Let's quickly have a look at the water which is boiling .

Let's add in the soaked rice .

This now needs to boil on high flame for a minimum of 12 minutes .

Let's mix the pieces of mutton .

If you have some time at hand at this stage , you can now let it marinate for 30 minutes .

But since we are doing it the quicker way , I'm letting the pressure cooker do the magic .

So let's turn the flame on and let's add the pieces of marinated mutton into the pressure cooker .

Let's scrape in all the masala and the yogurt at this stage .

I'm adding in sliced tomatoes followed by salt as required in this case , instead of water , I'm adding in milk that's gonna make it richer and flavorful .

Finally , just a tablespoon full of oil , give this a nice mix and allow this to cook under pressure for four whistles .

Let's quickly check on the rice as well without stirring vigorously and without breaking the grains of rice , we do not need to cook this in its entirety .

The rice needs to be 3/4 cooked .

Let's drain this off .

We need to be extremely careful with the steam that's jutting out at this moment .

The trick to make the perfect biryani is to get the proportion of the ratio of the rice and the mutton .

Right .

In this case , I have used 500 g of baout rice to one kg of mutton .

Now let's wait for the mutton to get cooked .

It's been four whistles .

Let's turn the flame off and allow the pressure in the cooker to subside completely .

And this may take around 10 to 12 minutes .

The pressure of the cooker has completely settled .

Let's check the doneness of the meat .

The meat has cooked perfectly .

Let's now move on to layering the biryani for this .

I'm gonna use the same pot in which we had cooked the bass rice .

I'm gonna build this up in layers .

The first one being meat and the gravy followed by the cooked basmati rice very carefully without breaking the grains of rice .

Make sure you do not press the gravy or the rice at this stage .

Let's add in some heat followed by fried onion along with chopped coriander leaves .

Let's repeat the layers starting with meat .

Finally , let's cover this with a lid and cook this for the first seven minutes on high flame and the next seven minutes on low flame , it's been 14 minutes now and the mutton biryani is screaming for attention .

So let's turn the flame off and let's begin serving .

Finally , let's garnish this with some fried onions and chopped coriander .

So while a traditional mutton biryani has its own charm .

It's now time to say hello to this quickest biryani in town , let everyone across the world benefit from this recipe .

So all you have to do is like and share the video and subscribe to get carried .