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Biryani recipe | How to make biryani recipe of all types?

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Biryani originated in the Indian subcontinent. The Mughal emperors liked it very much. It is delicious and tasty in the rest and enjoy the eater. The biryani recipe was served on important ceremonies. It is considered to be a delicious and healthy food.

In Pakistan and India the trend of biryani is stilling high. This is the most delicious, fragrant and tasty recipe. With the passage of time, the trend of eating biryani in these countries is increasing. It is making at weddings and at various functions. Which is very popular and everyone like to eat it.

Types of biryani recipes

There are many types of biryani. In India and Pakistan, there are many types of biryani to cook. Let us tell you about the most popular of types of biryani which are very famous in Pakistan and India.

  1. Student Chicken Biryani
  2. Sindhi Biryani | Chicken with Potato Biryani
  3. Hyderabadi Dam Biryani
  4. Beef Biryani
  5. Mutton or Lamb Biryani
  6. Bombay Biryani
  7. Tikka Biryani
  8. Chicken Steam Biryani
  9. Pulao Biryani

1 Making Student Chicken Biryani Recipe

Ingredients:

  • Rice : 2 cup or 400 g
  • chicken : 650 g to 800 g
  • Yogurt : 1 cup
  • Green cardamom : 6 pieces
  • Black cardamom : 3 pieces
  • Cinnamon : 1 inch
  • Cloves : 8 to 10 pieces
  • Aniseed Flower : 2 pieces
  • Salt to taste
  • Oil : 125 ml
  • Green coriander choked : 1 tablespoon
  • Green mint choked or dry mint : 1 tablespoon
  • Food color
  • Green chili choked : 1 tablespoon
  • Ginger Garlic paste : 1 and half tablespoon
  • Onion : 1 large
  • Tomato : 2 to 2 pieces
  • Biryani Masala Powder : 2 tablespoon

Boiling the rice

Wash the rice thoroughly. Drain the rice about two to three times. If the rice is pakki basmati, soaking it for an hour. If the rice is Kachi basmati, putting it in a pot and start boiling. Add black cardamom, green cardamom, salt, cinnamon, cloves, aniseed flowers and 1 tablespoon oil and boil it. Keep checking the rice. We should cook 80% of the rice. Drain the water well from the sieve pan and stay in it.

Cooking Biryani Curry

Wash the chicken with vinegar and salt. Take a pan, add cooking oil. The oil hot, fry the chicken well in it. Now remove chicken from the pan. Add onion, ginger garlic paste and saltIn. These ingredients fry and add choked tomato and fry. Add chicken and Biryani Masala, fry about 2 to 3 minutes. Add some amount of water and cook. The meat is cooking completely, drain the water well.

Final process of student chicken biryani

Take a pan, add yogurt and cook it well. Yogurt will become thin water. Dry the yogurt water well over low heat. The yogurt water dries up and decreases, reduce the flame. Put the more half quantity of boiled rice. Put whole chicken curry in it. Apply the remaining rice layer on it. Sprinkle a little water on it. Put choked green chili, green coriander, mint and add A pinch of food coloring. Put it on the cook over low heat. Turn off the flame after about five minutes. And leave for 10 minutes. Now open the pan and mix it well. It will smell very sweet and fragrant. The biryani is ready and served well. Now enjoy the layered or student chicken biryani.

2 Sindhi Biryani | Chicken with Potato Biryani

Sindhi Biryani is very famous in Karachi. Chicken sindhi biryani is very popular there. A biryani that does not contain potatoes is not considering a biryani by the people of Karachi. People of Karachi like potatoes in biryani. The spices in Sindhi Biryani should normal. The people of Karachi like to eat it.

Sindhi Biryani Recipe

Ingredients:

  • Rice : 1kg
  • chicken big slices : 1.5 kg
  • Yogurt : 300 g
  • Red chili powder : 1 tablespoon
  • Green cardamom : 6 pieces
  • Black cardamom : 3 pieces
  • Cinnamon : 1 inch
  • Cloves : 8 to 10 pieces
  • Aniseed Flower : 2 pieces
  • Black Paper: 1 tablespoon
  • Salt to taste
  • Oil : 250 ml
  • Green coriander choked : 2 tablespoon
  • Potatoes : 10 to 12 big Slices
  • Food color : orange
  • Green chili choked : 1 tablespoon
  • Ginger Garlic paste : 2 and half tablespoon
  • Onion paste : 2 large
  • Tomato paste : 2 to pieces
  • Biryani Masala Powder : 1 tablespoon
  • 0nion fried : 1 medium

Boiling the rice:

Please see from student chicken Biryani. Exclude from oil and include vinegar now. All processing same as.

Boiling the potatoes:

Take a pan, add pieces of potatoes, 1 tablespoon salt and an orange food color. Boiling the potatoes in a medium flame for 10 minutes.

Cooking Bombay Biryani Curry:

Take a pan on medium flame put oil and heat for 1 to 2 minutes. Put chicken and fry it well. Add onion paste, ginger garlic paste and spices like green cardamom, black cardamom, cinnamon, cloves and aniseed flowers. Fry these ingredients well. Add tomato paste and salt to taste. Fry its mixture 3 to 4 minutes. Add 1 cup of water and cover the pan. You see the water dry, add yogurt. Make sure the flame is light. The yogurt mixed, turned off flame. Now the qurma or curry of bombay biryani is ready.

Final process of Chicken Bombay Biryani:

Chicken Sindhi Biryani has very little layer. Don’t layer in Sindhi Biryani like the one used in Student Biryani. Take a big pot. Remove the oil from the chicken curry and put it in the pot. Top with a layer of rice. Then add chicken curry and potatoes on top. Put leftover rice on it. Then clean the chicken curry from the pot and put it in it. Put leftover potatoes on it too. Take some water in a cup and add orange food color in to it. Put the food colored water over the rice.

Light a small fire on the stove and put the pot over it. Keep it on low heat for ten minutes. Then close flame but do not open the pot. Open it after 15 to 20 minutes. And mix the rice with a spoon. Wow, what a delicious scent. It will smell so good that the whole house will smell from it. Let the chicken Sindhi biryani is ready to eat.

Uses of Spices to make Biryani Recipe

Biryani makers choose a market spices like biryani masala. Which is completely wrong. If you make this biryani spice yourself with a little effort. The taste of biryani comes from biryani masala. Which like to eat biryani prepared with organic spices.

For Biryani Spice or Biryani Masala please click here.

Meat and Rices ratio

By the way, there is no problem if there is too much meat in the biryani recipe. The more meat there is and the more delicious the test will be. We tell you what the ratio of meat and rice in the biryani should be. From which the taste of recipe is same, it stays on it.

Quantity of rice Quantity of meat
2 cup of rice or 400gmeat 650 g
1 kg of ricemeat 1kg and 700 g
2 kg of ricemeat 3 kg
3 kg of rice meat 5 kg and 300 g
10 kg of ricemeat 17 kg
Rice and Meat Ratio

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