60. Chicken Biryani 61. Mutton Biryani 62. Kheema Biryani

60. Chicken Biryani

1 chicken-skin removed and made into fairly large pieces.

Heat 5-6 tbsp of oil. Add cinnamon and 2 chopped onions. Add ¾ tsp of salt and then add if necessary. When onions are brown add 1.5 tsp level of garlic and 1.5 tsp level of ginger. Fry in the oil well. Add washed chicken and fry well.

Now add 1 peeled and quartered potato. Next add 3 tomatoes and few leaves of mint, 30-40 leaves of coriander, 3 green chillies, 2 to 2.5 tsp of chilli powder, pinch of turmeric and 2 cups of curd. Cook on sim for at least 25 to 30 minutes. After this add 4 cups of water. As soon as it boils transfer to pressure cooker or rice cooker. Add 5 cups of washed and strained rice but remove all water. Wash and keep it ready at least ½ hour earlier. Add 1 tsp of salt. Mix well. Cook for 30 minutes in rice cooker or 1.5 minutes in pressure cooker.

Chicken Biryani

Ingredients- Lots of chopped onions, coriander leaves lots, whole garam masala- cloves, cumin seeds, cinnamon, bay leaves, pepper, curd for one chicken approximately ½ kg curd, 3-4 potatoes, Keep some fried onions aside, 2 glass rice, ginger-garlic paste.

Method- First fry long chopped onions. Put garam masala, add ginger-garlic paste. Fry it nicely then add chicken, salt, chilli powder. Before frying onions fry potatoes and keep them aside. Along with chicken add potatoes, coriander leaves and curd, cover it. Once the chicken is soft, then switch off the gas. Boil the rice separately with whole garam masala and salt. Take a big and broad vessel. First put the layer of rice then chicken, fried onions, then rice, chicken and fried onions. Please note that last layer should be fried onions. Separately, heat the ghee in a pan and fry cumin seeds in it and spread over it. Cook this on low fire about 5-10 minutes.

Chicken Biryani

Ingredients: Chicken 1.88 lbs, yogurt one cup (had only ¾), tomato paste ½ cup, ginger one tea spoon, garlic ½ tea spoon, red chilli powder 2 tea spoon, turmeric 1 tea spoon, garam masala 2 tea spoon, salt 2 tea spoon, coriander powder one tea spoon, coriander leaves.

3 cups rice, 31/2 cups water, ¼  cup milk, beans, one red pepper and chillies 

61. Mutton Biryani

½ kg washed meat and fairly large and medium sized pieces.

Heat 3 tbsp of oil. Add cinnamon pieces (2-3) and 1.5 medium sized onions finely chopped.

Add ½ tsp salt or salt to taste. Fry well till onions are brown. Add 1 tsp garlic and 1 tsp ginger paste. Fry well for ten minutes. Next add 2 medium sized tomatoes; 20-25 leaves of coriander, 1lies, 10 leaves of mint, 2 green chillies, 1 potato peeled+quartered+1 pinch of turmeric powder_2tsp of chilli powder.

Simmer for 10-15 minutes. Add 1.5 cups of curd. Simmer for 15 minutes.

Add 3 cups of water. When it boils and adds 3 cups of washed and strained rice (done ½ hour earlier) and ½ tsp of salt. Cook in pressure cooker (No rice cooker) after you stir the whole thing well.

62. Kheema Biryani

½ kg kheema washed and strained. Repeat as in mutton biryani with only difference being that the potato is chopped into small pieces. This can be done in pressure or rice cooker.