Recipes for "biryani"

Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.

Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Gather all ingredients.

Place basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.

Heat 1/4 cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook in the hot oil until fragrant, about 1 minute. Add onions; cook and stir until onions are lightly browned, about 5 minutes. Stir garlic paste and ginger paste into onion mixture; cook until fragrant, about 1 minute. Sprinkle cilantro and mint over onion mixture and cook 1 minute more.

Add lamb chops to the skillet; season with salt. Cook lamb until chops are browned on both sides, about 20 minutes.

Stir in tomatoes, green chile peppers, and ground red pepper; continue cooking until oil begins to separate from the sauce, about 10 minutes. Add yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add some water as needed to keep mixture from getting too dry.

Place rice, 7 ½ cups water, and 1 teaspoon salt in a saucepan; bring to a boil and simmer until rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.

Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.

Layer about ½ of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala mixture over the rice. Spread fried onion over lamb masala. Top with remaining rice.

Stir saffron and warm milk together in a small bowl; pour over top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Serve and enjoy!

Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.

Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.

Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.

Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.

Combine milk and saffron in a small bowl; stir and set aside.

Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.

Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.

Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.

Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

Gather all ingredients.

Place rice in a large bowl, and cover with cold running water. Agitate with hands to release excess starch, and pour off water. Repeat process until water is mostly clear, 4 to 5 times.

Heat 2 tablespoons of the ghee in a medium saucepan over medium-high heat. Add 1 tablespoon garam masala, 2 teaspoons salt, 1 teaspoon each of grated garlic and ginger, and 1/2 teaspoon coriander. Cook, stirring constantly, until fragrant, about 1 minute. Add rice, and cook, stirring constantly, until rice is well coated in ghee and spices, 1 to 2 minutes.

Add 2 1/4 cups water, and stir. Bring to a boil over high heat. Stir, and cover with a tight-fitting lid. Reduce heat to medium-low. Simmer, undisturbed, until rice is just tender, about 12 minutes. Remove from heat, and remove lid. Fluff with a fork, and set aside.

Meanwhile, whisk together yogurt, cayenne, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Add shrimp, and toss to fully coat; set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Heat 2 tablespoons of ghee over medium-high heat in a Dutch oven or large oven-safe nonstick saucepan. Add onion, and cook, stirring occasionally, until starting to soften, about 4 minutes. Add tomatoes, and cook, stirring occasionally, until they start to release liquid and soften, about 3 minutes. Add 1/2 teaspoon turmeric, remaining 2 teaspoons garam masala, remaining 1 teaspoon salt, remaining 1 teaspoon each garlic and ginger, and remaining 1/2 teaspoon coriander. Cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium, and cook, stirring occasionally, until tomatoes have mostly broken down and mixture resembles a tomato sauce in texture, about 8 minutes.

Remove from heat, and add shrimp mixture, stirring constantly, until well combined. Stir in 1/4 cup cilantro and 1 tablespoon mint. Remove half (about 1 heaping cup) of the shrimp mixture from Dutch oven, and set aside in a medium bowl. Spread remaining shrimp mixture in the Dutch oven into an even layer. Add half (about 3 cups) of cooked rice mixture over shrimp mixture. Add reserved 1 heaping cup shrimp mixture over rice. Sprinkle with 2 tablespoons cilantro and 1/2 tablespoon mint. Add remaining rice mixture over shrimp mixture, and spread into an even layer.

Melt remaining 2 tablespoons ghee in a small bowl, and stir in remaining 1/2 teaspoon turmeric. Drizzle over rice mixture. Place a lid on Dutch oven.

Bake in the preheated oven until shrimp finishes cooking, 13 to 15 minutes. Remove from oven, and remove lid. Shrimp will be bright pink outside and meat will be opaque,. Top with remaining 2 tablespoons cilantro and 1/2 tablespoon mint. Top with fried onions and drizzle with melted ghee, as desired. Serve immediately.

Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.

Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.

Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.

Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.

Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.

Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.

Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.

Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.

Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 ½ teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours.

Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 ¼- to 1 ½- inches above rice; soak for 1 hour.

Melt 1 ½ cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.

Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 ½ cups cold water (or enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.

Preheat the oven to 275 degrees F (135 degrees C).

Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.

Spoon ½ rice into a large baking dish; top with ½ goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining ½ each rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.

Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.