Biryani Blurb

Biryani Blurb

 

Biryani  isa mixed rice dish. It can be compared to mixing curry, later cit with semi-cooked rice separately. This dish is popular in Indian subcontinent. The biriyani is served hot. its has many alternative names like biriyani, biriani, beriani, briyani, breyani, briani, birani. Its popular in many state or region (Indian subcontinent, Western Asia, central Asia, South east Asia, southern Africa. The word "birian" means fried before cooking. 

Lots of People believe that biryani originated from persia and it was brought to India by the mughals. Biryani was further developed in the mughal royal kitchen. The mughal soldiers looked undernourished. In order to provide a balanced diet to the soldiers, they asked the chefs to prepare dish with meat and rice. If biryani describe in a small way its a rich and flavorful layered Indian dish. Biriyani takes some time to cook but its worth every bit of the effort. long grained rice flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy.

Biryani is known to be a high calorie rich diet with each serving having an average of 500 calories, the ghee, vanaspati and red meat used in their preparation lead to NALFD. In that biryani rice is rich in carbohydrates, which is not quite recommended in a weight loss, low- carb and diabetes friendly diet.

1. Kathal Biriyani

Ingredients:-
-for the rice
2 cup basmati rice
2 teaspoon salt
4 cups water
2 tej patta
2-3 green cardamom
2 inch piece cinnamon
3-4 cloves

-for garnished
1/2 cup golden fried onions
2 tablespoon mint leaves
10-12 cashew nuts
15-20 raisins
10-15 strands saffron

Directions:-
1. Wash the rice and soak in water for 30 minutes. Drain the water and add the rice in pan with 4 cups water, salt, tej patta, green cardamom, cinnamon and cloves.
2. cook rice until its 80% done.
3. Heat oil in a pan. once the oil is hot, add jackfruit and fry until golden brown. remove from the pan keep aside.
4. In the same pan add oil or ghee. once the oil or ghee is hot, add zeera, and onion and fry until onion is golden brown.
5. Add ginger and green chilies and fry for a minute. add yogurt, red chili powder, garam masala powder and fried jackfruit and fry for 3-4 minutes.
6. Now, add mint, coriander and salt and cover the cook the jackfruit until it is done. add little water if required.
7. In a pan add jackfruit masala, sprinkle the golden fried onions, mint leaves, cashew nuts and raisins. cover  with cooked rice.

8. Cover the pan tightly and cook it for 10-15 minutes. Remove the pan from heat and rest for 10 minutes.

9. Now it's ready for serve. Serve it with raita.

2. Dum Biryani

Ingredients:-

10 gams olive oil

10 gams butter

10 gams chopped garlic

10 gams chopped onion

10 gams chopped celery

5 gams chopped leeks

15 gams biryani masala

70 gams chicken

10 gams makhani gravy

1 gams coriander 

1 gams chopped mint

200 gams risotto

20 gams cream

5 gams salt

1 gams pepper

10 gams fried onion 

10 gams lemon wedges

Directions:-

1. Heat the pan and add the oil or butter.

2. Add onion,garlic , celery, leeks and saute.

3. Add biryani masala followed by tandoori chicken and saute.

4. Add 100 gams risotto, mix it well.

5. Heat another pan add makhani gravy and 50 gm risotto.

6. Heat another pan add butter, cream and 50 gm risotto.

7. Transfer risotto into plate.

8. Garnish with coriander, mint and fried onion.

9. Serve with lemon wedges.

3. Egg Biryani

Ingredients:-

3 cup basmati rice

1 tablespoon ghee

2 teaspoon salt

2 teaspoon lemon juice

6 cups water

3-4 drops kewra essence

- for masala:-

2 tablespoon oil

3 tablespoon ghee

1 and 1/2 cup onion

2 green chili

2 teaspoon ginger garlic paste

1 cup tomato

2 teaspoon coriander powder

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon garam masala powder

1/2 cup curd

Salt to taste

8 boiled egg

Oil 

1 pinch saffron

1/2 cup onion

2 tablespoon Coriander

2 tablespoon mint

10-12 fried almond

10-12 cashew nuts

15-20 fried raisins

Direction:-

1. Poke the boil egg with a toothpick all over and try them till golden brown from all sides. 

2. Heat oil and ghee in a pan add onion and fry till translucent.add green chili  and ginger garlic past and fry it.

3. Add tomatoes and fry for a minute. Add coriander powder, red chili powder, turmeric powder, garam masala powder, with curd and little water.

4. Add egg and cook for another minute. Wash the rice and soak in enough water for an hour. Drain the water.

5. Add rice, ghee, salt. Lemon juice, water and kewra essence in a pan cover and cook till rice is 80% done.

6. Drain the rice and layer it over the egg masala. Sprinkle saffron soaked in milk. Brown onion , coriander, mint , fried almond, cashew nuts on top.

7. Cover the lid of the pan and cook for 10-15 minutes. Remove the lid and biryani jently mixed.

8. Granish with fresh coriander and serve with raita.