Did someone just say biryani? Aromatic and bursting with flavours biryani is a wholesome meal you shouldn’t miss out in India. Having said that, every place in the country has its own unique take and variation on this classic dish. Some might be tangy, spicy and mixture of a lot of flavours but they all are worth tasting. Read on to prepare these lip-smacking versions of best biryani recipes from all over India.
1. Hyderabadi Biryani
Believed to be originated from the kitchens of Hyderabad’s Nizam, there are two types of Hyderabadi Biryani – cooked (pakki), uncooked (kacchi). Read on to make this cooked version of delicious Hyderabadi Biryani at home.
- 1 ½ cups basmati rice
- ½ kg chicken
- ½ tsp. garam masala
- 1 large onion
- 4 tbsp. coriander leaves
- 4 tbsp. mint leaves
- 4 tbsp. ghee
- 4 tbsp. oil
- ½ saffron strands
- 1 ¼ tsp. ginger, garlic paste
- ¼ tsp. turmeric
- 1 to 2 green chilies
- 1 ½ tsp. red chili powder
- 7 cups water
- Mix of whole spices
- 2/3 cup yoghurt
- Take a bowl, start marinating your chicken – chicken, yoghurt, ginger and garlic paste, green chilies, red chili powder, biryani masala. Marinate the chicken for 2 hours or keep it in the fridge overnight.
- Now, wash the rice and soak for 30 minutes. Drain and set aside.
- In a large skillet, heat oil and add – onions, mint & coriander leaves. Sauté until the onions are golden brown.
- Now, add the marinated chicken and spread evenly. Layer the rice on top of the chicken forming into layers.
- Cover the skillet with foil to trap the steam or dum. Then cover it with a tight heavy lid.
- Now, place it on a medium flame cooking for 40 minutes.
- Garnish with fried onions and fresh mint, coriander leaves.
2. Mughal Reshmi Biryani
Mughal Reshmi Biryani is one of the most popular delicacies across India. It is flavoured with herbs and it was an extremely creamy and rich texture. Craving for some creamy biryani? Read on to prepare this at home.
- 1 cup boneless chicken breast (cut into cubes)
- 1 cup basmati rice
- 2 onions finely chopped
- 1 tsp ginger chopped
- 5-6 garlic cloves minced
- 4-5 green chillies thinly chopped
- 2 tbsp. curd
- 1 tbsp. fresh cream
- 1 tsp sesame seeds
- 8-10 cashew nuts
- 1 tsp poppy seeds
- 2 eggs
- 2 tbsp. processed cheese
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp. lemon juice
- Few saffron strands soaked in milk
- Fresh coriander leaves chopped
- Fresh mint leaves chopped
- 1 tbsp. brown onions (optional)
- 2 tbsp. ghee
- Salt to taste
- Kneaded dough to seal the pan
- In a small bowl, whisk eggs and processed cheese and set aside.
- In a pot, bring the water to a boil and add in the rice with some salt. Cook for 10-12 minutes.
- In a blender, combine – sesame seeds, cashews, poppy seeds grinding into a fine paste.
- Take a big pan, add – ghee, onions, green chilies, ginger & garlic. Fry until translucent.
- Now, add the chicken along with – curd, salt, red chili powder, turmeric powder, fresh cream and lemon juice.
- Allow the chicken to cook completely. After the chicken is cooled down add the egg mixture & cashew paste
- Keep this marinated mixture in the fridge for 20 minutes.
- Heat a big vessel for making biryani and spread the marinated chicken along with the margination.
- Spread the rice above the chicken forming a layer, sprinkle soaked saffron, fried onions.
- Garnish with coriander and mint leaves.
- Seal the vessel with a lid covered with kneaded dough.
- Now, allow it to cook for 10-15 minutes on a high heat.
- Transfer the delicious biryani in a dish and serve with raita of your choice.
3. Lucknowi Mutton Biryani
Lucknowi Mutton Biryani is a very popular North Indian recipe. It is different from the basic biryanis as it come straight from the Nawabs and is the soul of every party. Read on to make this lip-smacking, royal biryani recipe at home.
- 1 inch cinnamon stick
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2-star anise
- 3 green cardamom
- 1/2 kg mutton
- 2 teaspoon salt
- 2 ½ cup milk
- 2 cup basmati rice
- 10 clove
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1/2 teaspoon mace powder
- 2 black cardamom
- 3 teaspoon ghee
- 4 tablespoon refined oil
- 1 pinch saffron
- 1 large onion
- First, wash the rice and soak in water for 10 minutes. Drain and let it sit side.
- Now, dry roast all the whole spices and blend into a fine powder.
- In a large bowl, marinate the mutton – ginger-garlic paste, turmeric, chili powder, cashew nut paste, garam masala & curd. Set aside for 2 hours.
- In a large vessel add ghee and oil. Add the marinated chicken and stir it on high flame.
- Now cover your mutton with a lid. After 20 minutes’ season with salt and add the cooked rice.
- Garnish with fried onions, coriander leaves and a dash of ghee. Keep the flame low and cook for 1 hour.
- Serve hot with raita of your choice.
Craving for biryani? Go to the Nature’s Basket store now and make your favorite biryani at home.