Tag Archives: rice varieties

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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Chicken Biryani – Tamil Nadu Style



I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

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Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style


  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –


  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.

Serve hot with onion raita, gravy.


Sambhar rice/ Sambhar sadam


Rice blended with sambhar and vegetables. One of my husband’s favourite recipe from my hands. Sambhar rice takes time, needs lot of ingredients but the taste and flavour of it makes us do very often.

Sambhar Sadam / Sambhar Rice

Sambhar Sadam / Sambhar Rice


  • Boiled rice – 2 Cup
  • Toor dhall/Split Red gram – ½ cup
  • Big onion – 1 no
  • Tomato – 1 ½ nos
  • Garlic – 5 cloves
  • Green peas – 50 gm
  • Carrot – 1 no
  • Beans – 7 nos
  • Radish – 1 no
  • Tamarind – one lemon sized
  • Turmeric powder – ½ tsp
  • Curry leaves – a strand
  • Mustard – ¼ tsp
  • Methi/Fenugreek seeds – ¼ tsp
  • Cumin/Jeera seeds – ¼ tsp
  • Sambhar powder – 3 tsp
  • Asafoetida – ¼ tsp
  • Oil – 3 tsp
  • Ghee – 3 tsp
  • Salt to taste


  • Pressure cook split red gram with turmeric powder and little salt. Then mash it.
  • Finely chop onions and tomatoes into small pieces. Slice carrot, radish and beans.
  • Boil green peas, carrot, beans, radish.
  • Soak tamarind in water. Then squeeze out the tamarind. Take out the tamarind and keep the paste a side.
  • In a kadai, heat oil. Put mustard, methi seeds, cumin seeds and curry leaves. Wait till it crackle.
  • Put onions, garlic and fry till it become transparent.
  • Put tomatoes and wait till it become mushy.
  • Now put all the boiled vegetables and pour the boiled split red gram.
  • Pour 2 cups of water, turmeric powder, asafetida, sambhar powder(get in all Indian grocery shops),salt.
  • Cover with the lid. Bring it to boil.
  • Pour in the tamarind paste. Stir it well. Cover with the lid and bring it to boil.
  • Put the boiled rice and stir well. Cover with the lid for 5 mins.
  • Put the stove in sim till ¾ of the water evaporates.
  • Switch of the stove and Pour ghee on the top and stir it well.
  • Garnish with coriander.

Serve hot with appalam/papadum  and curd chutney.

Note: Papad – You get in all Indian grocery stores. Deep fry in oil and serve it. Also can be stored in airtight box for about 2 days.