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Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

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Minced Meat Briyani / Kheema Briyani


Thought of trying something different for my Briyani Maniac Hubby and this resulted in the Kheema Briyani. Really I was scared in half of the process, never heard of kheema briyani anywhere and dono how it would taste, because Kheema is the one which my kids love to have along with Poori and so I should not disappoint them with this Briyani. But after preparation my family loved it a lot, especially the aroma unbeatable. Never imagined it would be such a hit.

Keema briyani is a fabulous dish made with fragrant minced lamb or goat cooked in aromatic spices and then cooked once more with long grain / basmathi rice in dum preparation.

Minced Meat Briyani / KothuKari Briyani

Minced Meat Briyani / KothuKari Briyani


  • Long grain / Basmathi – 250 gm
  • Minced Lamb (Kheema) – 300 gm
  • Onion – 1 no (large)
  • Cinnamon stick – 1 stick
  • Cardamom – 5 nos
  • Cloves – 4 nos
  • Coriander leaves – a handful
  • Mint leaves – a handfull
  • Bay leaf – 2 nos
  • Star Anise – 2 nos
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Yogurt / Curd – 3 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Clarified Butter / Ghee – 2 tbsp
  • Oil – 1 tbsp
  • Salt to taste
  • Lemon juice – 1 tsp


  • Peel and finely chop the onions also finely chop the coriander and mint leaves.
  • Clean and keep the minced meat aside.
  • Preparing Kheema:
    • Heat clarified butter/ghee and oil in a kadai, add in a bay leaf, 2 cloves, 1 cinnamon stick, 1 star Anise, 2 Cardamom and wait till they turn dark in color.
    • Add in the ginger-garlic paste and cook till the raw smell goes off.
    • Add in the coriander and mint leaves and cook till the raw smell goes off.
    • Add in the onions and cook till they turn golden brown.
    • Add in the minced meat followed with turmeric powder, chili powder, coriander powder and salt. Cook till the raw smell goes off and the lamb changes to light brown in color.
    • Pour in the yogurt/curd and cook till the raw smell goes off.
    • Pour in 2 cups of water, bring to boil.
    • Cover and wait for 15 mins or till the meat is cooked.
  • Preparing Rice:
    • Boil 5 to 6 cups of water in a heavy bottomed kadai.
    • Rinse and drain the water.
    • Add in 2 cardamoms, 2 cloves, a cinnamon stick, a bay leaf and a star Anise.
    • Add in the cleaned rice along with the lemon juice and salt, cover and cook till it’s half done.
    • Once cooked, drain and keep it aside.
  • Layering / Dum /Briyani:
    • In a heavy bottomed vessel with wide mouth, may be a kadai. Spread out the steamed rice.
    • Pour in the minced meat curry over the rice.
    • Again spread rice over the minced meat curry.
    • Then spread the rice and then finely chopped coriander leaves.
    • Cover and keep a weight above the lid, keep in medium flame for about 8 to 10 mins.
    • Remove form fire, open the lid and stir it well, so that all the layer get blend well.

Serve hot with any curries and raita.



Soya Chunks Briyani



This Soya chunks briyani is a tasty, nutritious and a complete meal. Soyal chunks also known as meal maker. It is also said to lower cholestrol levels, blood pressure and aids in weight loss. It has protein content equal to meat. It is quick and also easy to cook. One more wonderful, easy and a simple vegetarian biryani to my biryani collections.

Check out my biryani collections by clicking this link: https://madraasi.com/2015/07/17/biryani/


  • Long grained (Basmathi) rice – 2 cups
  • Soya chunks – 1 cup
  • Bay leaf – 1 no
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Cinnamon – 1” inch stick
  • Ghee – 2 tsp
  • Oil – 2 tsp
  • Cumin seeds – ¼ tsp
  • Onions – 2 nos
  • Tomato – 1 no
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Garlic – 5 Cloves
  • Red chillies – 4 nos


  • Clean and wash the rice and soak it for 15 mins. Drain and keep it aside.
  • Soak the soya nuggets in warm water and salt for 20 mins. Drain and squeeze the water.
  • Chop the soya chunks to medium pieces, I have used small soya chunks and I did not chop it.
  • Finely chop the onions and tomatoes.
  • Heat oil in a pressure cooker and add cumin seeds, cinnamon, cloves, bay leaf and cardamom.
  • Dry roast garlic and red chillies and grind them to a fine paste, by adding little water.
  • When the cumin seeds crackle, add the chopped coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions and cook until they are golden brown.
  • Add the tomatoes and cook until they are mushy.
  • Add turmeric powder, garam masala, coriander powder along with the grounded chili paste and cook until the raw smell goes off and the oil separates.
  • Add the soya chunks along with salt and cook for few mins.
  • Add in the rice along with water in the ratio (2:1), let it boil, along with a tsp of lemon juice.
  • Pressure-cook for 3 whistles and remove the lid, when the pressure subsides.

Serve hot with raita. Goes out well with Appalam, Raita and Pickle.