Chicken Biryani Easy Recipe

Cuisine: Indian Main Course

Serves : 2-3 Pax

Ingredients:

  • Golden Seila Rice double chabi 500gms
  • Onion 500 grams
  • Tomato 100 grams
  • Chicken with Bone 500 grams
  • Dahi 200 grams
  • Mustard oil 2 tablespoon
  • Ginger-Garlic paste 2-3 tablespoon
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Coriander powder to taste
  • Desi ghee to brush the pan
  • Rose water for fragrance (Optional)
  • Whole spices like Cinnamon, cardamom, pepper corn, bay leaf, clove 2-3 pieces each
  • Refined Oil for Cooking
  • Mint leaves for garnish

Method:

  1. Soak the rice for minimum 1 hour then boil it adding the whole spices and salt.
  2. Drain the water of the rice after boiling and keep aside.
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown.
  4. Marinate the chicken with all the spices, mustard oil, ginger & garlic paste and curd, keep aside for minimum 30 min.
  5. Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it.
  6. Cook for 15 min till chicken gets tender. Cover if needed.
  7. Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice.
  8. Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  9. Open the cover garnish with mint and rose water
  10. Serve hot

Chef Tips:

  • Make sure you use Seila rice, its best for biryani and it doesn’t break so best for beginners too
  • If you using basmati rice, cook it 50% and 50% will be Cooked in Dum
  • You can use boneless chicken too but best is with bone only
  • Make sure the onion turns brown not black, cook on low flame when they are cooked 80-90%
  • The main thing is the flavour so cook with love.

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Mutton Biryani , www.augritaa.com

Mutton Biryani Easy Recipe

Mutton Biryani:

Cuisine: Indian Main Course
Serves: 4pax

INGREDIENTS:

  • Mutton with Bone 500gms
  • Golden Seila Rice 500gms
  • Onion 500gms
  • Tomato 200gms
  • Ginger and Garlic paste 100gms
  • Curd 200gms
  • Salt to taste
  • Red Chilly powder to taste
  • Garam Masala to taste
  • Dhanya powder to taste
  • Cinnamon 1 pc
  • Cardamom 1pc
  • Bay leaf 1pc

METHOD:

  1. Marinate the mutton with all the spices, ginger and Garlic paste and curd. Keep aside for minimum 30min
  2. Wash and Soak the rice for minimum 1hour
  3. Boil the rice adding salt, cinnamon, bay leaf and cardamom
  4. Then strain the rice and keep aside
  5. Cut all the onions in jullians (Long Long cutting) and fry till golden brown
  6. While the onion becomes brown, add the marinated mutton into it and start cooking.
  7. The mutton will start getting cooked then add tomato purée in it
  8. Cover it or cook it in pressure cooker for 15min till the mutton is tender
  9. Then take a pan, brush it with Ghee, then put first layer of Rice, then the cooked mutton then again the rice
  10. Cover it properly and cook on a slow flame (Also known as Dum)
  11. Mix the Biryani well and serve hot.

How mutton look after marination

While cooking with brown onions

Final Presentation of Mutton Biryani

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Chicken Biryani , www.aaugritaa.com

Chicken Biryani Easy Recipe

Chicken Biryani:

Cuisine: Indian Main Course

Serves: 4pax

Preparation Time: 20min

Cooking Time: 20min

INGREDIENTS:

  • Golden Seila Rice double chaabi 500gms
  • Onion 500gms
  • Tomato 100gms
  • Chicken with Bone 500gms
  • Dahi 200gms
  • Mustard oil 2tbsp
  • Ginger-Garlic paste 2-3 tbsp
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Coriander powder to taste
  • Desi ghee to brush the pan
  • Rose water for fragrance (Optional)
  • Whole spices for flavour
  • Refined Oil for Cooking
  • Mint leaves for garnish

Method:

  1. Soak the rice for minimum 30min then boil it adding the whole spices and salt
  2. Drain the water of the rice after boiling and keep aside
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown
  4. Marinate the chicken with all the spices, mustard oil and curd, keep aside for minimum 20min
  5. Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it.
  6. Cook for 15 min till chicken gets tender
  7. Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice
  8. Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  9. Open the cover garnish with mint and rose water
  10. Serve hot

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VEGETABLE BIRYANI , www.aaugritaa.com

VEGETABLE BIRYANI Easy Recipe

VEGETABLE BIRYANI:

Cuisine: Indian

Serves: 2-3 People

Ingredients:

  • Golden Seila Rice 250gms
  • Onion 5pcs
  • Cauliflower 1pc medium
  • Carrot 1pc
  • Beans 50gms
  • Ginger-Garlic paste 2-3 tbsp
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Tomato for garnish
  • Green chilly for garnish
  • Coriander for garnish
  • Rose water for fragrance (Optional)
  • Whole spices like clove, bay leaf, pepper corn, cinnamon, cardamom for flavour
  • Refined Oil for Cooking

Method:

  1. Soak the rice for minimum 1 hour then boil it adding the whole spices and salt
  2. Drain the water of the rice after boiling and keep aside in a big tray or plate to cool it
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown
  4. Fry rest of the vegetables too like cauliflower, carrots and beans and keep aside
  5. Then take a pan, add oil then add the ginger and garlic paste, then tomato purée, cook for sometime then all the vegetables. Cook for 5 min on lower flame
  6. Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the vegetables and then again layer of rice
  7. Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  8. Open the cover garnish with chillies, tomato, coriander and rose water
  9. Serve hot