BIRYANI

The popular cuisine "Biryani " is made with rice, meat, and spices, caramelised onion,green chilies,tomatoes, lemon, herbs such as mint leaves, ginger, garlic paste, yoghourt, oil, topped with aromatic spices,brown onion and few drops of safron or yellow food colour. In this content I described that how to make a delicious and aromatic Biryani.

The process of making Biryani step by step images :

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About Biryani

What is Biryani?

The world popular cuisine "Biryani " is made with rice, meat, and spices, caramelised onion,green chilies,tomatoes, or yoghurt, ginger, garlic paste,plumps, topped with aromatic spices,brown onion and few drops of saffron or yellow food colour, after that cooked rice in steam on low heat of stove,by covered with lid.

Biryani is a South Asian cuisine made with spices, rice and meat, but the Biryani is famous all over the world for its deliciousness and taste . Biryani is a rice based food,made of a layer of boiled rice,herbs,and spicy cooked meat,and topped with brown onion and aromatic spices and food colour, then dum (cooked the rice in steam on low heat of stove).

The name biryani comes from:

Biryan(n) or Biryan is a Persian word. The meaning of is "to fry" or "to roasted" that's why biryani was named biryani, the meaning biryani is fried rice with fried spicy meat.

Variants of biryani

Biryani is made with rice and meat,but now biryani has come into existence with the vegetables, fish and prawns or eggs.

origin of Biryani :

Biryani is a cuisine of southwestern Asia,which reached India in the 16th century.After a while, different varieties of the Biryani have emerged from the original dish, adding Indian spice.
Historians often attribute the creation of Biryani to Mughal kitchen cuisine.

Common varieties of Biryani in Pakistan:

Hyderabadi Biryani: Hyderabadi Biryani(Dukkan Hyderabad) is the spiciest Biryani.
Delhi Biryani: Mild spices used in Delhi Biryani.
Sindhi Biryani: Also spicy,and made with meat, Potato and rice.
Bombay Biryani:Also a spicy Biryani.

variations of biryani:

Kachay gosht ki biryani or dum biryani: goat meat is marinated and cooked along with the rice.
Chicken Tikkah Biryani:First make Tikka,and add the layer of Biryani
Anarkali Biryani: Pomegranates powder used in Biryani Masala ingredients,and small meat pieces of red food color in marinated spices like Pomegranates blossoms.
Pulao Biryani:Meat cooked by adding Biryani masala,and then cooking it using the Pulao technique. ( Sindhi biryani masala use in this recipe).
Chana Biryani :In Chana Biryani, chickpeas are used instead of meat.
Sabzi Biryani : In sabzi Biryani, Vegetablesparking are used instead of meat.

How to make Biryani :

The Biryani recipe :

Serving: 6 - 8 people:

Preparation time:45 minutes:

Cooking time:50 minutes:

Dum: 15- 20 minutes:

Ingredients :

1 kg meat (chicken, mutton, lamb, Beef)
750 grams rice
150 grams onion
250 grams tomatoes
25 grams green chilies
2 lemon
½ cup Mint leaves
¼ cup coriander leaves
½ teaspoons Food colour
¼ cup milk
½ teaspoons saffron
200g yoghourt
1 cup cooking oil/ghee
1 teaspoon Garlic paste
2 tablespoons Ginger garlic paste
1 tablespoon whole garam masala
1 tablespoon garam masala powder
50 grams dried plums(aaloo bukhara )
Salt to taste
4 tablespoon Biryani Masala powder .

Direction :

Preparation for making Biryani:

Soak the rice:

Wash the rice to remove dust,soaked for 30 minutes.

Marinate the meat:

Marinate the meat with Biryani masala, and yoghurt for 40 minutes.

Slice Onions and Tomatoes and lemon :

Peel and slice onions into thin slices.

Sliced the half quantity of tomatoes.

Sliced the lemon.

Chopped Tomatoes Mint leaves and Coriander leaves:

Fine Chopped the remaining tomatoes.

Roughly chopped mint leaves and coriander leaves.

Split the green chilies:

Split the green chilies into centre.

How to Cook Biryani:

Cooking process of Biryani

How to boiled the rice:

Heat water in a big vessel, when it bubbles add half quantity of whole garam masala, salt and rice.

Cook the rice on high heat, until rice is 80% cooked and soft.cook for approximately 12-15 minutes.
Remove water with the help of a strainer, the boiled rice aside.

Preparing the gravy for Biryani :

On a medium flame, heat a heavy bottom pan, add the oil & add the remaining whole garam masala.
Add the sliced onions cooked until golden brown.
Take out half the fried onion and separate it.
Add ginger garlic paste and saute till it smells fragrant, add the meat cooked until oil separates from the sides and meat changes the colour and the moisture from yoghurt dries out.Add chopped tomatoes, mix well and cover the pot. Cook further for 10-15 minutes on medium flame until water dries and oil separates. Off the stove.

How Layering Biryani :

Spread 2 tablespoon oil on the bottom of the heavy-based vessel.
Divide rice into tree parts. Spread the one part rice at the bottom of the vessel.
Now, evenly divide and layer the meat, cooked in gravy into a second layer.
Now spread the mint leaves,coriander leaves and chillies, tomato slices,and Lemon slices.
Repeat this step again!
Spread the last layer of remaining rice. On this layer, drizzle kewra water, saffron into the milk and orange food colour dissolves in ¼ cup of water. Make sure to spread evenly. Then drizzle 4-6 tablespoons of oil all over the last layer of rice, spread Brown onion on top.

How Dum the Biryani :

Dum (cooked the rice in steam on low heat of the stove).

Cover Biryani rice with the lid. of This helps the rice cook completely while absorbing the flavours of gravy and herbs .Sprinkle special masala to enhance the flavour (optional ) before Dum.
Now Heat the vessel at high heat for 5 minutes until the pot is hot.
Now slow the flame of the stove to low-medium heat and let the steam rise inside the pot. After 15 minutes off the stove, but don't remove the lid for 5 minutes(the aroma completely absorbs in rice.

Garnish:

Biryani is ready to serve

Any dish looks incomplete without garnishing, you can garnish the Biryani with Slices of boiled eggs, lemon wedges, and fried onions.
Now Biryani is ready to serve.
Enjoy delicious Biryani with Raita(yoghurt sauce. ) and onion,tomatoes and cucumber slices.

Pro Tips For Make Perfect Biryani :

Select long grain Basmati rice or saila rice,
If you are a beginner to make the Biryani, select the saila rice.
Select the fresh and good quality of meat.
Use ghee(purified butter ) to enhance the taste of Biryani.
If you use saila rice, soak it for 4-5 hours before cooking.
After Dum the Biryani, off the stove, don't remove the lid for 5 minutes(the aroma completely absorbs in rice.
Select high quality spices to make perfect Biryani.

FAQ:

Q: What is Biryani?

A: Biryani is a popular South Asian mixed rice dish made with aromatic spices, basmati rice, and marinated meat or vegetables.

Q: What is the significance of basmati rice in Biryani?

A: Basmati rice is used for its distinctive nutty flavor, aroma, and fluffy texture, which complements the spices and ingredients.

Q: What are the famous verities of Biryani?

Hyderabadi Biryani: Hyderabadi Biryani(Dukkan Hyderabad) is the spiciest Biryani.
Delhi Biryani: Mild spices used in Delhi Biryani.
Sindhi Biryani: Also spicy,and made with meat, Potato and rice.
Bombay Biryani:Also a spicy Biryani.

How To Make Perfect-Biryani-Recipe