Tag Archives: variety of briyani

Sindhi Briyani (Chicken)

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Sindhi Biryani is a special biryani originating from the Sindh province of Pakistan. It is one of the most consumed dish of Pakistan cuisine. It is often made with goat or lamb, but when I found this recipe, I wanted to have it immediately, and so I prepared with chicken which was available by that time at home.

This biryani was delicious, still keeps me drooling. Soon have to try with goat, because there is a special taste for goat meat compared to chicken. The spiciness along with the tanginess of dried black raisins was awesome. But actually in this recipe, they use dried plums/prunes, since I don’t have prunes at home I substituted it with Black Raisins and soon I will come up with authentic version of sindhi biryani. Let us move on to the recipe…

It’s Friday and let me take this to Fiesta Friday # 77  hosted by angie@thenovicegarderner but this time it’s going to be tribute to our Fellow Blogger Selma of Selma’s Table.

Sindhi Briyani

Sindhi Briyani

Ingredients:

  • Chicken – 500 gm
  • Basmathi / Long grain rice – 2 ½ cups
  • Saffron threads – few strands
  • Milk – 1 cup
  • Cinnamon sticks 1” inch – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Shajeera – ½ tsp
  • Big onions – 3 nos
  • Tomatoes – 2 nos
  • Green chili – 1 no
  • Black Raisins – 75 gm
  • Mint + Coriander leaves – 1 cup
  • Yogurt / Curd – ½ cup
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Garam masala – 1 tsp
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Clarified butter/Ghee – 2 tbsp
  • Oil – 2 tbsp

Preparation:

  • Peel and thinly slice the onions (lengthwise). Slit the green chilies into two equal halves. Finely chop the coriander and mint leaves.
  • Clean and chop the chicken to medium pieces. Wash and drain the water from the rice, keep it aside.
  • Boil the milk and soak the saffron strands to the milk.
  • Mix chili powder, turmeric powder, coriander powder, and cumin powder and garam masala to a fine paste by adding little water.
  • In a heavy bottomed kadhai, pour in 3 litres of water, add in 2 nos of star anise, a bay leaf, a cinnamon stick, 4 nos of cloves, 3 nos of cardamom pods, few strand of mint leaves and bring it to boil.
  • Add in the rice and cook until it’s 75% done. Drain the rice and keep it aside.
  • In another heavy bottomed vessel, add in the ghee/clarified butter and cook the thinly sliced onions, wait until they turn dark brown in color.
  • Drain the ghee/clarified butter and remove ¾ portion of the fried onions to a plate.
  • Pour in the oil and add in the black raisins, leftover cloves, cinnamon, cardamom, bay leaf, star anise along with the fried onions and cook for 2 mins.
  • Add in the green chilies, ginger-garlic paste along with the leftover mint and coriander leaves and cook until they turn dark green in color.
  • Add in tomatoes and cook until they turn mushy.
  • Pour in the mixed spice paste and cook for few mins, until the gravy turns dark red in color or until the oil separates.
  • Add in the chicken pieces along with little salt and cook for 5 mins.
  • Pour in the yogurt/curd and cook for few mins.
  • Pour in 1 ½ cups of water, cover and cook until the chicken is cooked.
  • Now spread the steamed rice over the gravy and spread the reserved fried onions over the rice.
  • Pour in the milk soaked with saffron thread to the top of the rice and cover the vessel with airtight lid or cover it with a plate and place a weight over the plate, so that the aroma never escapes.
  • Keep in medium flame for 15 mins. Gently remove the lid and give a stir.

Serve hot with any raita, egg and chicken kebab. I have served it with raita and egg.

 

Chicken Donne Biryani

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Donne Briyani is common among Bangaloreans, but hope it would be a new one to other people. I have prepared chicken Briyani, but this recipe can be followed with lamb for mutton briyani and vegetables for vegetable briyani. I have heard a lot about this Donne Biryani as Shivaji Nagar Briyani, but haven’t tasted it. Since the biryani is served in a Donne it is known as “DONNE BIRYANI”. Recently got to know about this recipe from one of my blogger friend, when I looked into the recipe, it looked as the same as that of Anganan Biryani but there are two differences.

Briyani was delicious and my kids loved it. But this briyani is good only when it’s hot, so do not pack for lunch. Let us move on to the recipe…

Ingredients:

  • Chicken – ½ kg
  • Jeera Rice / Jeeragasamba Rice – 2 cups
  • Green chilies – 2 nos
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Ginger-garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – ½ cup
  • Mint leaves – ½ cup
  • Clarified butter – 2 tbsp
  • Oil – 1 tbsp
  • Cinnamon – 2 nos (1 “inch stick)
  • Cloves – 5 nos
  • Cardamom – 2 nos
  • Star anise – 2 nos
  • Bay leaf – 2 nos

Preparation:

  • Wash and drain the water from the rice and keep it aside.
  • Wash and drain the water from the chicken and keep it aside.
  • Peel and roughly chop the onions.
  • Heat 2 tsp of oil in a kadai, add in a star anise, a cinnamon stick, 3 cloves, 1 cardamom, ginger stick, garlic cloves, onions, mint and coriander leaves. Cook until the raw smell goes off or until the onions turn golden brown.
  • Remove from fire, bring to room temperature and grind it to a fine paste by adding little water.
  • Heat clarified butter/ghee and leftover oil in a pressure-cooker, add in the leftover cinnamon, cloves, star anise, cardamom, bay leaves and ginger-garlic paste. Cook until the raw smell goes off.
  • Add in the grounded masala (paste), followed by salt and turmeric powder. Cook until the raw smell goes off and they turn dark green in colour.
  • Add in the chicken with little salt and cook until the chicken turns pale white in color.
  • Add in the rice with little salt and cook until the raw smell goes off.
  • Pour in 5 cups of water followed by 2 tsp of lemon juice.
  • Pressure-cook for 3 whistles.
  • Remove from fire and open the lid when the pressure subsides.

Serve hot with any raita. I have accompanied it with boiled egg, onion-tomato raita and chicken kebab.

Chicken Briyani – Ambur Style

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As told earlier my hubby is a briyani lover, I search for more and more briyani recipes. But not only he even I love this Ambur chicken Briyani, when I started searching for the recipe, fund out many recipes but everything was similar to the basic briyani what we make, really got confused and there was only one single thing which change the taste, color and aroma of the Briyani, nothing but a commonly used ingredient “Dry red chillies”, this was the one which gives out unique taste to this Ambur Briyani. Let us move to the recipe…

Ambur Star Hotel - Chicken Briyani

Ambur Star Hotel – Chicken Briyani

Ingredients:

  • Jeera rice / Jeeragasamba Rice – 2 cups
  • Chicken – ½ kg
  • Dry chillies – 15 nos
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – a bark
  • Star Anise – 2 nos
  • Bay leaf – 2 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Yogurt / Curd – 3 tbsp
  • Salt to taste
  • Clarified Butter – 1 ½ tbsp.
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Soak red chilies in water for 15 mins. Drain the water and grind the red chilies to fine paste by adding little water.
  • Clean the rice, soak in water for 15 mins, drain and keep it aside.
  • Wash and finely chop the coriander and mint leaves, keep it aside.
  • Finely chop the tomato and keep it aside.
  • Heat oil and clarified butter/ghee in a pressure cooker, add cloves, cardamom, cinnamon, star anise and bay leaf. Wait until it turns dark in color.
  • Add in the ginger and garlic paste, cook until the raw smell goes off.
  • Add in the coriander and mint leaves, cook until they turn dark green in color.
  • Add in the onions and cook until they turn golden brown color.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the red chili paste and cook until the raw smell goes off or until the oil floats on the top.
  • Add in the chicken pieces along with salt, cook for few mins.
  • Pour in the curd/yogurt, add in the rice along with 4 cups of water, and cook until it starts boiling.
  • Pressure-cook for 2 whistles, remove the lid when the pressure subsides and give a stir.

Serve hot with raita. I have accompanied this with raita and boiled egg. You can try out Easy Chicken briyani gravy for gravy.

Note: Use only Jeeragasamba rice and prepare red chili paste as given above, do not substitute it with red chili powder.