Chicken Drumstick Biryani with potato and Egg

Simple Chicken Drumstick Biryani, whenever i feel bore with cooking i just pick this biryani very easy to make and tasty.

Ingredients
Chicken Drumstick - 1kg
green chillies - 4
Basmati rice - 1 kg (soak 5 min before cooking)
Onions -2 medium cut into long thin slices
Potato - 2 big cut into cubes
egg-boiled
Garam masala- 1/4 teaspoon
Biryani masala - 1/4 teaspoon
Fennel seeds - few
cardamon -2
Bay leaf - 2
Cinnamon stick - 1 inch
cloves -2
Ginger garlic paste - 1 tablespoon
salt
oil


Chicken Marination:
1/2 teaspoon chilli powder
salt
turmeric
ginger garlic paste - 1 teaspoon
Clean the chicken drumstick by applying turmeric and clean with water marinate with the other ingredients whole night. I generally do on friday mornings then i will keep this marination in fridge the whole night.

Cooking:

1. Take kadai pour oil add onion slices fry it until golden brown.
2. Add chicken drumsticks and fry it until water goes away.
3. Add peeled skin potato cubes to it.
4. Once Chicken cooked 3/4 take everything and keep aside.
5. Now take pan cooker add oil and add the cinnamon, cardamon, chillies, fennel seeds, bayleaf, fry it and add cooked onions and chicken stir well with ginger garlic paste.
6. Once it start cooking add required amount water i generally use 1 cup rice 1 1/4 water.
7. Clean the rice and keep aside until all water drip off.
8. Now water getting boil add rice to it and close the lid with pressure weight.
9. If it is electric stove cook in medium to low flame and turn off when u get 1 whistle.
10. If it is Gas top then keep the flame under medium and turn off once u get 2 whistles completed.
Last garnish with coriander and boiled eggs.

Mutton Biryani Pan

This is Quick Biryani recipe The older which given will take long time but this will take very less time.

Ingredients

1 Kg mutton (tell to butcher to cut into biryani pieces size which is big)
2 medium size onions
2 tomatoes
1 medium size cinnamon stick
3 cloves
3 cardamon
1 big bay leaf
few fennel seeds
1/2 teaspoon biryani powder
1/2 tea spoon garam masala powder.
mint leaves (optional i didn't added)
spring onions
oil
4 Rice cups of Basmati rice (I use Dawaat)

Marination of meat with the Ingredients

Cup of curd
Turmeric
Salt
Lemon juice
Coriander powder
Chilli Powder

Just clean the meat applying turmeric for few minutes and clean with water. Later add all the marination ingredients and keep 1 to 2 hours in fridge.

Preparation:
1. Take flat pan pour oil add all the fennel seeds, cardamon, cinnamon, cloves, bay leaf.
2. Once it get fry add the onion long thin slices to it fry until it turns golden brown.
3. Add tomato slices to it and mix well.
4. Now add Marinated Meat to it and cook until the water get evaporated and last add garam masala and biryani masala and fry it bit.
5. Now shift entire content to pressure cooker and pressure cook until get one whistle on medium flame (This plays major role).
6. Now let it cool down and mean while soak the rice for 2 -3 minutes.
7. Take the pan cooker shift all the content to it add mint and spring onions(For cooking meat u can use any other pressure cooker but for making biryani use pan cooker it will come well without burning on last).
8. Add 5 cups of water for 4 cups od Dwaat rice and mix all the ingredients and pressure cook on low flame for 2 whistle and remove the pan from the burner.

Serve hot with raita but i like plain birynai

Lamb Biryani with Cucumber Carrot Raitha

Today i have lot of curd so i want to use it properly otherwise it may spoil. So Biryani takes lot of curd i tried lamb biryani with the same recipe which i used in goat and chicken biryani previously with few changes

Ingredients

Step 1:
Meat Marination
1  kg Lamb big pieces
1/2 table spoon ginger garlic paste
100 grams curd
turmeric pinch
chilli powder 1 tea spoon
coriander powder 2 tea spoons
salt only for the lamb
pinch of garam masala

Clean the lamb with turmeric and add all the ingredients and marinate 1 hour outside.


Preparation Gravy:

Take a kadai and pour oil and add marinated meat to it and cook until u found thick gravy turn off the flame and keep aside.

Step 2:
Take 2 medium size onions and cut into thin long slices and fry it until it turns golden brown in ghee or oil.
Keep Aside
Take few mint leaves clean with water and keep aside.
Take coriander leaves clean with water cut into nice thin slices and keep aside.
Take a Spring onions clean it and cut into nice thin circles and keep aisde.
Take a pinch of orange food color mix with milk or water (10 drops) keep aside.

Step 3:

Making Biryani Rice:

Ingredients:
1 kg India Gate Basmati rice or other brand
4 whole green chillies
2 biryani flowers
1 long thin cinnamon stick
few fennel seeds
4 cardamon medium size
3 cloves
biryani leaves 1 big one
salt
oil
6 cups water

Preparation:
Take a rice cooker pour 6 cups of water and boil it by closing the lid.
Now take a kadi pour oil add all masala ingredients ith green chillies and fry it add to the boiling water.
Clean the rice with water and keep aside.
Add sufficient salt to the boilign water.
Add rice to it and cook it.


Step 4:

Take a big closed lid vessel add rice one layer , seocnd layer meat with gravy third layer rice, fourth layer fried onions, greens, fifth layer rice, sixth layer meat gravy until u finish all ingredients add color to it, close the lid and keep on low flame.

 Step 5 :

Making Cucumber Carrot Raitha:

Ingredients
1 small onion cut into long thin slices
2 green chillies cut into small thin circles
1/4 cucumber cut into small slices
1 medium size carrot shred using shredder
salt

Mix all in a bowl
1 cup curd

Chicken Dum Biryani (Chicken Biryani with Pressure Pan)

This is other variety of chicken biryani or pulav we cook everything in pressure pan.


Ingredients
Fennel seedsfew
curry leaves few
coriander leaves few
mint leaves few
spring onions -2
Ginger Garlic paste - 1 teaspoon
Chicken Drum stick - 4 big
3 green chillies
1/2 cup curd
pinch turmeric
chillipowder - 1/2 teaspoon
coriander powder - 1teaspoon
salt
half lemon slice
garam masala - 1/8 teaspoon
Biryani masala - 1/4 teaspoon
star anise -2 or 3
cinnamon stick - 1 medium piece
cardamon - 3
cloves - 2
bay leaves- 2
2 cups Basmati rice (i used regular rice in the picture)
1 medium size onion
1 medium size tomato


Marination :
Clean the chicken drumsticks with turmeric and water , create some gaps with fork to marinate well..
Take cup curd add ginger galric paste, salt,chillipowder, corinader powder marinate 1/2 hour, squeeze lemon juice also

Preparation:
1.Take a pressure pan pour oil add fennel seeds, curry leaves, star anise, cinnamon stick, cardamon, cloves, mint leaves.
2.Add onion slices fry well..
3.Add tomato slices fry well.
4.Once it get fry remove and keep in some bowl.
5.Use the same pan to saute marinated chicken drumstick for 10 mintues.
6.Once chicken drumsticks gt cook 1/2 then add onions and masala to it.
7.Fry some time.
8.Now add required water (keep one thing on mind chicken will have some water and also on green and vegetables so try to reduce the water content and salt already added to chicken so no need to add salt again).
9.Now add cleaned rice to it  keep srping onion slices and coriander leaves slices on top of it. pressure until get 2 vistles..


Note: Here i serve the chicken biryani with egg also. For egg i boil it for some time and later remove the shell and add bit salt and pepper and roast it little bit and add to the Biryani at last.
Serve hot with Cucumber - carrot raita

Mushroom Biryani

Especially in other countries like USA, AUS, e.t.c Will get mushrooms at any time at low cost.

This is one of the delicious dish

Ingredients
Basmati rice 1 1/2 cup
Mushrooms 15
ginger garlic paste - 1 teaspoon
1 cinnamon stick
2 cloves
2 cardamons
1 bay leaf
1/2 teaspoon garam masala
1/2 teaspoon biryani masala
curry leaves
fennel seeds
salt
ghee - 1 teaspoon
1 cup coconut cream
cashews-optional i didn't added to my dish
one medium size onion
1 tomato medium size

Preparation:

1.Soak rice few minutes
2.Take kadai pour oil fry fenugreek seeds, curry leaves with cinnamon, cardamon,cloves,bayleaf add long thin slied onions fry it well
3.now add tomaoto slices and mushroom slices to fried onions fry it well
4. add ginger garlic paste
5. Mix the coconut cream with water add suficient water to that fried veggies
example.. i usually add2 cups of basmati rice for that i add 3 cups of water.. so here i add coconut cream so both coconut cream and water should be 3 cups liquid
6.Add garam masala and biryani masala
7.Now add cleaned rice to the liquid and salt
8. cook it
9. I added mint leaves also
10. After cooking serve hot with side dish or raitha

Vegetable Dum Biryani

Ingredients

Carrots
Radish
Mint leaves
Spring onions
Onions
Tomatoes
Mushrooms
Beans
Peas
Corn
Potatoes

Masalas and other ingredients

2 Cups Basmati Rice
1 Cinnamon stick
2 Biryani Flowers
3 Cardamon
3 cloves
1 bay leaf
1/2 teaspoon biryani masala
1 teasspoon garam masala
ginger garlic paste
salt
ghee

optional: 1/2 cup coconut milk (Which is not in this images)

Preparation:
1. Cut the all vegetables see pic1 for size and shape
2. Soak Rice in water for few minutes
3. Take kadai pour oil
4.Add cloves,cinnamon,cardamon,bayleaf,
5.Add onions and fry it well
6.Later add carrots,beans,potato, mushrooms, radish,peas,corn,mint,spring onion and tomatoes and fry well
7.Add ginger garlic paste and add rice to it mix well with 3 cups of water
8.Add salt and masalas..
9. Pour everything in rice cooker and cook
10.Garnish with ghee..

Peas beans Pulav

Ingredients

1 small red onion
3-4 green chillies whole(don't cut
few pepper seeds
1 teaspoon ginger garlic paste
peas
beans
bayleave
cinnamon stick
curry leaves
2 cloves
2 cardamon
few cumin seeds
mint leaves
spring onion
coriander leaves
4 1/2 cups coconut milk(add water if u want in that)
2 1/2 cups soaked rice
salt


Preparation

1.Cut the onions and spring onion into slices
2.Cut the beans into thin slices
3.Take a vessel pour oil add cumin seeds, curry leaves,cinnamon stick,cloves,cardamon,bay leaves, pepper seeds
4.Fry well add onions fry well
5.Add ginger garlic paste ,mint fry well
6.Add peas and beans fry well
7.add salt to it
8.Add coconut milk
9. soaked rice mix well
10.Shift into rice cooker
11.Last garnish with coriander leaves

serve with mushroom curry very nice n yummy

Pakistani Egg Biryani

Servings for 3 people

Ingredients

boiled eggs 5
1 medium size onion
1/2 tomato
2-3 green chillies
1 cinnamon stick
3 cloves
2 cardamon
2 star anise
1 bay leave
1 teaspoon pepper corns
3 cups rice
1 teaspoon garam masala powder
salt
mint and coriander leaves
turmeric
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon biryani masala(optional)
1 table spoon ginger garlic paste
1 spring onion
curry leaves
1 table spoon thick coconut milk

Preparation:

1.Cut the onion into thin long slices
2.Cut the tomato into small slices
3.Cut the green chilies into long slices
4.Soak the rice for 10 min in water
4.Boil the eggs and keep the shell out ,fry the boiled eggs lightly and keep aside
5.Take a Vessel pour oil add cinnamon stick, cloves,cardamon, star anise ,bay leave fry it well
6.Add onion fry it well
7.Add ginger garlic paste fry it well
8.Add tomato fry it well
9.Add garam masala,chillipowder,coriander powder,cumin powder fry well
10.Add coconut milk to that cook bit
11.Add 4 cups of water then it boil well
12.Add soaked rice to it
13.Add salt mix well
14. shift to rice cooker and allow to cook
15.Take another vessel fry the spring onion little bit
16.after cooking the biryani garnish with this spring onions,mint,coriander and boiled fried eggs..

Pan Biryani - Vegetable

Ingredients
2 cups mixed vegetables including
 peas,beans, bell peppers
mushroom, soya nuggets ,
corn(optional) (cut into small size)
1 table spoon ginger garlic paste
3-4 green chillies
salt,
turmeric
1/2 teaspoon pepper
1 onion long thin slices
1/2 tomato(optional)
few mint and coriander leaves

preparation:
1.Fry the vegetables separate and keep aside
2.Add ginger garlic paste fry well
3.add turmeric,pepper,chillies or chilli sauce,salt
4.Mix with cooked rice
5.Garnish with mint or coriander leaves

Chicken Briyani(Nawab style)

cooking steps:
Marination(before 1/2 day)

1.take 1 pound chicken cut them into large pieces

2.marinate with masala

Masala Preparation
1/2 cup curd
ginger garlic paste,
turmeric,
salt,
chillipowder,
coriander powder
mix all the ingredients, marinate with chicken and keep in fridge

Ingredients for Biryani
1 long cinnamon stick
3 cloves
2 cardamon
1 bay leave
1 big onion long thin slices
4 green chillies
coriander and mint leaves
1 pound rice
little ghee
oil
saffron
2 teaspoons milk
pinch food color

Preparing Biryani:
1.Take 1 full onion cut them long, thin slices and fry in ghee till it become golden brown and keep aside

2.Take the marinated chicken and cook until chicken become soft and well cooked..Complete water has to become gravy..

3.Take one pound rice clean with water and it keep aside

4. Take rice cooker pour required water for rice and boil until steam comes out. (like 1 cup rice 1 1/2 water).

5. take another small vessel pour oil fry 1 full cinnamon stick, 3 cloves, 2 cardamon, 1 bay leave 4 green chillies(whole don't cut)and add to the water in vessel

6. add required amount of salt to water (only required for rice)

7. while boiling the water add rice to the water..(rice has to cook 3/4)

8. cut mint and coriander leaves into small pieces and keep aside

9.Take milk add saffron n food color mix it well n keep aside

10.after cooking the rice take a big vessel add layer wise rice,gravy , onion, mint,coriander again same sequence(first layer rice second layer chicken with gravy third rice fourth coriander,mint leaves)

11. keep 4 holes from the top to bottom with wooden spoon on the food(steam has to come upside..

12. pour safron milk color on top of 2 holes

13.cover the vessel with tight lid and keep on low flame and cook for 5-10 min

14. before serving mix all together....serve with raitha or biryani side which is given in my blog...