Rice Recipe

Egg Biryani

Chicken Biryani

Cooked Meat Biryani

Zafrani Pulao

Capsicum Rice

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Ingredients

Basmati Rice – 3 cups
Eggs – 4 + 3
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron – a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala – (2″ cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)
Shahi Jeera – 1/2 tsp
Oil – 1 tblsp
Salt – as needed
Water – about 10 cups
Mint Leaves – handful

For Masala

Onion – 2 medium (chopped)
Tomatoes – 2 (chopped)
Ginger garlic Paste – 1 tblsp
Cilantro (Coriander Leaves) – handful (finely chopped)
Mint Leaves – handful (chopped)
Green Chillies – 3 or 4 (chopped/slit)
Yogurt – 4 tblsp
Lemon Juice – 2 tblsp
Ghee and/or Oil – 2 tblsp
Biryani Masala – 1.5 tblsp
(You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)
Salt – as needed

Preparation steps

Hard boil 4 eggs, peel it and cut it into half lengthwise.
Sprinkle a pinch of biryani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
Preheat oven to 350 degree F.

Method

For making masala

Heat ghee and oil in a pan and add the onions and green chillies. Sauté till the onions turns brown.
Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
Add the tomatoes and cook till it gets mashed up.
Add the yoghurt, biryani masala and salt. Cook this till you get a nice masala and the oil separates from the masala
Add lemon juice to the masala just before switching off.

Layring the biryani

The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.

- Grease the bottom of the vessel/tray with some ghee or oil.
- Spread half of the cooked rice at the bottom. This will be the first layer.
- Pour the egg masala over the rice as the 2nd layer.
- Put the scrambled layer over the masala followed by the remaining rice.
- Top this with the saffron flavoured milk, some ghee, some fried onions, finely chopped cilantro and mint leaves.
- Arrange the hard boiled eggs on the top.
- Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.
- Leave it in a 350 degree oven for half an hour. By this time the aroma of the biryani will fill the house.

(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 minutes.)

Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Serving suggestion

– Serve this biryani with some raita and any non-veg side-dish.
– This tastes delicious with some pickle and potato chips too.

Serves : 4-5

Tips

– You can use the same recipe to make Fish Biryani and Shrimp Biryani.

(Kozhi Biryani, Chicken Pulao, Murgh Biryani)

Biryani is a dish made with rice, lots of spices and some meat/vegetables. It is a favourite and famous dish among Indians and even other parts of the world. The recipe given below is that of chicken biryani. Using the same recipe but changing the ingredients instead of chicken , you can make different biryanis.

Ingredients-1

- Basmati rice – 3 cups
- Chicken- 1 lb (1/2 kg) (cut into small pieces)
- Onion -1 large/2 small ( cut lengthwise)
- Tomato – 2 ( finely chopped or crushed)
- Ginger garlic paste -1 tsp
- Coriander leaves – ¼ cup (finely chopped)
- Mint leaves – ¼ cup (finely chopped)
- SGreen chillies – 5 nos (finely chopped)
- Oil -3 tblsp
- Ghee – 3 tblsp
- Yoghurt -1/4 cup
- Water Coconut milk mixture – 4.5 cups ( 1 cup coconut milk diluted with remaining water)
- Salt – to taste
- Chilly powder – 2 tsp ( or as needed)
- Fennel Powder – 2 tblsp
- Turmeric powder – ¼ tsp

Ingredients-2 ( For Marination)

Salt – ¼ tsp
Lemon juice /Yoghurt – 2 tblsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Pepper powder – ½ tsp
Chilly Powder – 1 tsp
Ginger garlic paste -1 tsp

Garam Masala

Bay leaf – 2
Cinnamon – 4
Star Anise – 2
Cloves -5
Cardamom -3

Preparation Steps

Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for at least half an hour .
Rinse the rice, soak it for at least 15 minutes, drain all water from it and keep aside.
Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biryani even more flavourful and prevent the rice from sticking to each other. You can omit this step if you donot have time.

Method

- In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.
- Slowly add onions along with chopped green chillies.
- When onions turn slightly brown and crispy add ginger garlic paste, chopped coriander and mint leaves.
- Next add tomatoes and sauté for a while till the oil separates.
- Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yoghurt and salt. Sauté everything for 5-10 minutes until it thickens to a gravy consistency.

( If you are making biryani with mutton or pork, you have to cook it completely before adding the rice.)

After this step, you can proceed in any of the following ways :-

Using a pressure cooker

- Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again.
- Cover the pressure cooker and put the whistle, reduce the flame to the simmer and let it cook for 20-30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the biryani will be done. If you increase the flame, there are chances that the bottom might get burned.)

Using a rice cooker

- Add the gravy and soaked rice to the rice cooker along with water and coconut milk mixture and mix well.
- Check for salt and cook them in a rice cooker.

Using a heavy bottomed pan

- Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again
- Cover the pan with a tight lid to prevent the steam from escaping. Reduce the flame to the lowest possible setting and leave it for half an hour. (You can use a aluminium foil to cover the top of the pan and then put the lid if the lid is not very tight. That way no steam will escape.)

Cooking in convectional oven

- Add the gravy and soaked rice to a oven safe dish along with water and coconut milk mixture and mix well.
- Check for salt, cover the dish with an aluminium foil to prevent the steam from escaping and cook it for 45 minutes in a 350 degree oven.

Cooking in Microwave Oven

- Add the gravy and soaked rice to a microwave safe dish/ micro cooker along with water and coconut milk mixture and mix well.
- Check for salt, cover the dish and cook it on micro power high for 20 minutes.

Finally whatever method you use, the outcome is a flavourful, mouth watering biryani. Garnish with coriander leaves, toasted cashew nuts and raisins.

Serving Suggestions

– Biryani is usually accompanied by a cool raita.

Cooked Meat Biryani

Zafrani Pulao

Capsicum Rice

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Rice Recipe

Egg Biryani

Chicken Biryani

Cooked Meat Biryani

Zafrani Pulao