3 Smashing Biryani Recipes That Will Leave Your Guests Licking Their Fingers

Promita Mukherjee

October 30, 2019

Entertainment

1 min

1. Chicken Tikka Biryani

If Bengal would have a ‘national dish’, it would surely be biryani. The craze for this dish is such that famous biryani joints always have long queues outside them. Want to make it at home? Check out Rannaghar on ZEE5 to find out how to make Pona Maacher Biryani. Want to try some other varieties? We got chefs from across India to share some of their most popular biryani recipes. Scroll down and read on.

For marinade:

500 g chicken

4 tbsp yoghurt

1 tsp cumin powder

1 tsp red chilli powder

1 tbsp coriander powder

1 tbsp chicken tikka masala powder

1 large onion

½ tbsp lemon juice

2 tbsp ghee

2 green chillies

Coriander and mint leaves

½ cup milk

Saffron strands

Salt, to taste

For the rice:

500 g basmati rice

2 black cardamoms

3-4 green cardamoms

1 bay leaf

½ inch cinnamon stick

1 tsp caraway seed

3-4 cloves

1 tsp ghee

Salt, to taste

For garnishing:

Coriander leaves

Mint leaves

Saffron

Roasted nuts

 

Method:

Marinate the chicken with yoghurt, half of the brown onions, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and lemon juice. Mix well. Chop a handful of coriander, mint leaves and green chillies. Add it to the marinade, mix well and set aside for 30-60 minutes. Soak the rice for 30 minutes. Thinly slice the onions and fry till golden brown. Drain the excess oil on an absorbent paper. Set aside. Heat 2 cups of water in a deep pan. Add the black and green cardamoms, bay leaf, cinnamon stick, caraway seeds, cloves, salt and ghee. Bring this to a boil. Add rice to the boiled water and cook till 80% done. Drain the excess water and set aside. Take a heavy-bottomed pan. Heat 1 tbsp ghee on medium flame. Add the marinated chicken and its juices. Allow it to cook till the water dries. Meanwhile, soak the saffron strands in milk. Once the water in the chicken dries, add a layer of half of the rice over the chicken. Spread coriander leaves, mint leaves and brown onions over this. Add the rest of the rice over this layer. On top, spread the remaining brown onions, coriander leaves and mint leaves. Spread the milk and saffron over the rice. Add lemon juice and cover the lid. Cook for 30 minutes. Switch off the flame and allow to rest for 5-10 minutes before opening the lid. Garnish with fresh coriander leaves, mint leaves, brown onion, saffron and roasted nuts.

Recipe Courtesy: Chef Ranveer Brar.

2. Gosht Dum Biryani

Ingredients:

1-2 cinnamon sticks, 1-inch long

2 tsp cumin seeds

2 tsp coriander seeds

2 star anise

3 green cardamoms

½ kg fresh mutton

2 tsp salt

2 ½ cups milk

2 cups basmati rice

10 cloves

1 tsp fennel seeds

1 tsp black pepper

1 ½ tsp mace powder

2 black cardamoms

3 tsp ghee

4 tbsp refined oil

1 pinch saffron

1 onion, large

For mutton marination:

Ginger paste – 3 teaspoons

1 tsp turmeric

2 tsp cashew paste

4 tsp curd

1 tsp garlic paste

1 tsp red chilli powder

Garam masala powder, a pinch

Method:

To make the garam masala, dry roast all the whole spices. Once the aromas start to waft, set aside the spices and let them cool. When they are at room temperature, transfer them to a mixer grinder and grind them finely. Simultaneously, wash the basmati rice and drain excess water. Boil the rice in double the amount of water and remove from fire, drain once it is half done. For the mutton marination, take the mutton, add ginger-garlic paste, turmeric and chilli powder. Further to it, add cashew paste, garam masala, curd and mix it well. Cover it with a lid and put it in the refrigerator for an hour.

Next, thinly slice the onions and deep fry. Now, get the meat out of the refrigerator and allow it to come to room temperature. Add salt for seasoning. Prep the handi by adding ghee and oil to it. Once it is sufficiently hot, add the marinated meat. Stir and cook the meat for a few minutes on high flame, until it is nicely roasted. Cover with the lid and let it simmer for another half an hour. Meanwhile, add saffron to the milk and mix well so that the saffron releases its colour and aroma in the milk. Now layer the mutton with cooked rice and add the saffron-milk mixture.

Add a little salt, garam masala, fried onions and the remaining ghee over it. Add mace powder and mix well. Cover the handi with the lid and weight it down with something heavy. Keep the flame low. Cook for about half an hour. It is best enjoyed hot with some chilled Burani raita on the side.

Recipe Courtesy: Chef Sadab Qureshi, The Westin Gurgaon, New Delhi.

3. Mutton Biryani

Ingredients:

100 g basmati rice

500 g mutton (preferably pieces with bone)

2 l mutton stock

100 g mutton fat / kidney fat

100 g curd

10 g ginger paste

10 g garlic paste

10 g dates, seedless, diced

10 g dried figs, diced

10 g cashew nuts

5 g raisins

50 g onions, peeled, sliced, fried to a golden brown

50 g onions, peeled, sliced

50 g potatoes, peeled, diced into large pieces

4 cloves

3 green cardamoms

2 star anise

1 mace

½ cinnamon

10 black peppercorns

3 g fennel

5 g fresh mint

5 g coriander

2 green chilies

5 g turmeric

5 g red chili powder

5 g coriander powder

15 g salt

10 ml kewra water

10 ml rose water

10 strands of saffron

100 ml ghee

 

Method:

Marinate the mutton with ginger garlic paste, chilli powder, turmeric, curd and salt. Leave to rest for 4 hours. Gently wash and soak the rice. Chop the mutton fat, put it in a pan and leave it on a very low flame to melt. Take it out once melted. In a pressure cooker, heat ghee. Add the cashew nuts, cloves, star anise, mace, green cardamom, cinnamon, fennel, and black peppercorns. Stir gently till they crackle. Add melted mutton fat. Add the marinated mutton pieces and sear well. Add sliced onions, green chilies, raisins, figs and dates. Cook till the onions are translucent. Add potatoes. Pour the mutton stock, add salt and bring to a boil. Cover with the lid and cook for 30 minutes. Wait for 10 minutes to open the lid.

 

Drain the rice and add it to the pot. Add rose water, kewra water, fried onions, mint, coriander and saffron. Gently stir the rice to mix well with the mutton. Cover with lid and cook for 20 minutes. Wait for 10 minutes for the pressure to be released and open the lid. Serve hot with curd.

Recipe Courtesy: Amitesh Virdi, Executive Chef, Punjab Grill Pune.

For more such recipes, keep watching Rannaghar on ZEE5.

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