Mutton Biriyani Sizzlers Recipe

Mutton Biriyani Sizzlers Recipe

Traditional Indian recipe mutton biriyani served in a sizzling platter would be a great spicy treat for your loved ones. Delicious mutton biriyani lying on a bed of cabbage and other vegetables is something you can’t resist. On this weekend surprise your friends with this hot dinner recipe.
 
                                      

Ingredients

1 finely chopped onion

1 teaspoon garlic-ginger paste

Oil

2 teaspoon of choppe coriander

2 tablespoon chaat masala

250 gms mutton

1 teaspoon garam masla

1 teaspoon red chilli powder

Whole spices that are needed for biriyani

200 ml curry sauce

For garnishing:

50 gms cabbage

50 gms French beans

25 gms broccoli

25 gms baby corn

25 gms cauliflower

20 gms green peas

20 gms mushroom

20 gms sprout bean

How to make Mutton Biriyani Sizzlers?

Step 1:  Cut the mutton in small pieces and clean tem well. Tie salt and whole spices in a cotton cloth and boil it in water.

Step 2:  Add rice in the water and boil until it gets 40 percent cooked. Take out the half cooked rice from the water.

Step 3: Take another pan and boil the mutton. Drain out the water and let the mutton pieces to cool.

Step 4: Now, heat 2 teaspoon of oil in a pan and fry onion till it turns golden brown. Add garlic-ginger paste, fry it well. Add chilli, salt, chaat masala, garam masala, and mutton pieces. While stirring cook the mutton pieces for 5 minutes on medium flame.

Step 5: Cover the lid and cook it for another 2 minutes. Add rice, cover the lid and simmer it for 2-3 minutes. Sprinkle coriander leaves and take it off from the flame.

Step 6: Spread cabbage on a sizzler plate and place the biriyani over it. Now arrange the other vegetables on the biriyani. Pour curry sauce on it and your mutton biriyani sizzlers is ready to serve.

Chicken Biryani

Chicken Biryani
This is my way of preparing this delicious chicken biryani. I used to cook this way for quite a long time. Everyone in my family and even my friends love this biryani. My brother used to call me as "biryani master" just b'coz of this biryani . I usually prepare this dish quite fast and preparing briyani has always been easy to me. When ever I decide to quit eating non-veg ,just the thought of this biryani does not allow me to. I am a very great lover of biryanis so atleast once in two weeks I would prepare this dish. Here is the recipe of the delicious chicken biryani . I am drooling now.

Ingredients:
To marinate (for half an hour)
Whole cut Chicken - 1lb
Yogurt - 1 cup
Chili Powder - 1tsp
Coriander Powder - 2 tsp
Cilantro Chopped - 1/2 cup
Mint Chopped - 1/2 Cup
Lime juice - 1 tsp
Salt - little
Other Ingredients:
Basmati Rice - 2 cups
Onion Chopped - 1 big
Tomato chopped - 2 medium
Green Chilies Slit - 3
Bay Leaves -3
Cardamom - 2
Clove - 3
Cinnamon - 1/2''
Oil - 5 tsp
Salt as required
To Grind:
Garlic - 10 cloves
Ginger - 2"
Clove - 5
Cinnamon - 1''
Onion chopped - 1/2

Procedure:
Wash and soak the basmati rice for 10 mins. In a cooker heat oil and add the bay leaf,Cinnamon,cardamom and clove. When you get the nice fragrance add the onion and green chilies and saute for 5 mins. Add the the grinded paste and saute well. Add the tomatoes and mix for 3 mins. Now add the marinated chicken and give a good mix. Add salt Cook in slow flame until the oil seprates. Add water, for 1 cup rice I added 1&1/2 cup of water. When the water boils add rice and close the cooker and cook for 10 mins. Serve with onion raita and chicken gravy.

Hyderabadi Chicken Briyani

Hyderabadi Chicken Briyani

There are lots and lots of ways to make briyani . In tamilnadu they use jeera rice to make Bryan's and it has different flavour and taste. I myself make briyani in 3 different ways. Hyderabadi briyani is the most popular and one of the best . Hyderabadi briyani is one of the tourist attractions of Hyderabad. This is cooked in layers of chicken and rice on dum - its a slow steam cooking. This is usually accompanied with onion raitha

Ingredients:

Whole Chicken cut - 1lb
Basmati rice - 2 cups
Whole garam masala ( cardamom -2 Cinnamon , clove - 5, bay leave -3)
Shahi Jeera or black cumin - 1tsp
Ginger Garlic paste - 3 tsp
Turmeric Powder - 1/2 tsp
Yogurt - 1/2 cup
Green chilis slit - 4
Briyani masala - 5 tsp ( use shan briyani masala)
Cilantro chopped - 1cup
Mint chopped - 1/2 cup
Oil - 3 tsp
Salt as required
Fried Onion - 1/2 cup

Procedure:
Wash and soak rice for nearly 45 mins. Marinate the chicken with all the ingredients for half an hour except fried onion and reserve half cup of cilantro . Boil water with little shahi jeera and 1 tsp of oil and salt.When water boils add soaked rice and cook until 80% done and drain the water. In a non stick pan add the marinated chicken and cook in medium heat for 10 to 15 mins. Pre heat oven at 375* F . Transfer the chicken into oven safe pan and top it with fried onions , and top of that add rice as a layer. Mix red food colour with 2 tsp of water and spoon it on top of the rice . Garnish with reserved cilantro on top of rice and close with an aluminium foil and bake for 30 mins. Serve with onion raitha. Enjoy hot!!!

Chicken Biriyani

Chicken Biriyani

Recipe type: Main Dish


Ingredients

    Chicken – 900 gm

For Marination:

    Pepper powder – ½ tsp
    Chilly powder – 1 tsp
    Coriander powder – 1½ tsp
    Turmeric powder – ¼ tsp
    Lemon juice – 1 tbsp
    Salt

For Masala

    Onion – 4-5 medium size, finely sliced
    Ginger & Garlic paste – 1½ tbsp each
    Green chilly – 5
    Tomato – 2
    Coriander leaves – a handful
    Yogurt – 2-3 tbsp
    Garam Masala – 1 tsp
    Water – ½ cup
    Cashew nuts – 2tbsp
    Oil/Ghee
    Salt

For Rice

    Basmati rice – 3 cups
    Water – 5 cups (refer notes)
    Cardamom – 4
    Cloves – 4
    Cinnamon – 2 small pieces
    Lemon juice – 2 tbsp
    Coriander leaves – a handful
    Ghee – 2-3 tbsp
    Salt

For garnishing:
    Cashews & raisins – 1 handful each
    Onion – 1 big sliced finely
    Coriander leaves
    Ghee/Oil

Instructions

    Masala Preparation
    Clean the chicken pieces and make small gashes. Marinate the cleaned chicken pieces with the marination ingredients. Keep aside for half an hour and shallow fry the chicken pieces in oil/ghee till it turns golden brown & half cooked.Keep the chicken pieces aside.
    Grind tomato & coriander leaves to a smooth paste. Soak the cashew nuts in hot water (2 tbsp) for 5-10 mins and grind it to a smooth paste. Add the finely sliced onion to the same oil/ghee (in which chicken is fried) and saute till it becomes brown. Add ginger garlic paste and crushed green chilly. Cook for 1-2 minutes. Add the tomato coriander paste and cook till the oil separates. Add garam masala and cook for a minute. Add yogurt, salt and mix well. Add the fried chicken pieces and combine well. Make sure that the chicken pieces are coated well with the masala. Add ½ cup water and cover and cook the chicken. When the chicken is almost done, add the cashew paste. Cook till the chicken is done.
    Rice Preparation
    Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 5 cups water with half the quantity of whole masala & keep it aside. Heat ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice until it starts cracking. Add the boiled water, lemon juice, coriander leaves & salt. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside.
    Layering the Biriyani
    Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the rice. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth. Bake in the preheated oven for 25-30 minutes.
    Garnishing:
    Heat ghee/oil in a pan and fry the cashews & raisins. Remove them from the pan & in the remaining ghee/oil fry the onions till it becomes golden brown. Drain the excess ghee in a paper towel & keep it aside.
    Garnish the baked biriyani with fried cashew, raisins, onions & coriander leaves. Serve hot with pickle, raita & pappad.

Notes
I used 10 thigh pieces of chicken for the biriyani. Also I’ve used only 5 cups of water for cooking the rice. Usually the water is double the amount of rice. But it varies depending on the type of Basmati rice you are using. If you tend to overcook the rice, I suggest you use 5 cups and not 6 cups of water for 3 cups of rice. If you dont have an oven to bake the biriyani, do the following method. 1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid. 2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt. 3. Also place a pan of boiling water on top of the biriyani vessel at the same time.

Egg Biryani

Egg Biryani

Biryani!!!!!!!!!!! Ahhhh..... no matter how many times we make it we can never ever get bored of it. Here's one more biryani recipe..... a Complete Comfy Meal. The process seems like really tiring and confusing, but once you know how to make its the best. Its just a basic biryani recipe where in you replace all your veggies with eggs...lot of eggs or as many eggs as you want.

Preparation time = 40 mins
Serves = 4
Calories = Approx 330/ Serving

INGREDIENTS-
2 Cups Basmati Rice
8 Eggs
1 Cup Yogurt
1/4 Cup Milk
2 Onions (Chopped)
1 Tomato (Chopped)
2 Tbsp Butter
1 Cup Scallions / Spring onions (Chopped)
1 Tbsp Biryani Masala
2 Cinnamon sticks
5-6 Cloves
2-4 Cardamom
2 Mace
2 Star anise
2 Bay leaves
2 Hot peppers
1 Tbsp Ginger garlic paste
1/2 Cup Cilantro (Chopped)
1/2 Cup Mint (Chopped)
1/2 Cup Scallions (Chopped)
Salt to taste ( Around 2 Tbsp)
1 Tbsp Oil
1 Tsp Ground black pepper
2 Saffron strands
1 Tbsp Warm milk


PREPARATION-
1. Soak basmati rice atleast for 30 mins. Now bring 6 cups of water to boil along with some salt and half of all the whole spices. Add rice and cook till 80% done. Drain and set aside.
2. Boil 4 Eggs, peel and set aside. Soak saffron stands in warm milk and set aside.
3. In a bowl, beat 4 eggs, milk, salt, 1/4 cup of the chopped onions, ground black pepper and mix well. Heat a pan and add some oil. Pour the omelet mixture in the pan. Once the omelet is cooked transfer to a plate and allow it to cool. Once it is cooled, chop into pieces and set aside.
4. Heat a heavy bottomed pan and add butter. Once the butter melts, add the hard boiled eggs and fry till they get crinkled. Transfer on to a paper towel and set aside.
5. Now add the whole spices and fry for a min. Now add onions, tomatoes, hot peppers, ginger garlic paste and fry till they are caramelized. Once they are done, add yogurt, biryani masala, boiled eggs and fry for a minute.
6. Stir in the omelet pieces, half of the cilantro and mint and mix gently. Transfer this mixture into a oven safe dish and spread it in a layer. Preheat the oven to 350*F.
7. Now add the rice layer over the top. Sprinkle the remaining cilantro, mint, spring onions, saffron milk. Cover with foil and cook for 10- 15 mins.


If you are using a stove top. Just in the same vessel, add the rice layer and everything just like i did. Cover and cook on a very low flame for 5 mins.