Coconut milk Biryani Are you ever have experienced or tastes a biryani that cooked with coconut milk? Ingredients  500 gm basmati or jeera rice 500 gm chicken 1 onion (chopped) 3 tomato (chopped) 5 green chilies 5-6 strips cinnamon 6-10 cardamom 8-10 cloves 1 tsp fennel 10 cashew nuts 1/2 tsp garam masala powder 1 tsp chili powder 1/2 tsp turmeric powder 2 bay leaves 2 tsp curd 2 tsp ginger-garlic paste 200 ml of coconut milk 1 spring curry leaves 1 spring coriander leaves A few mint leaves Salt to taste 15 ml of oil 2 tbsp ghee Method of Preparation 1.Wash Basmati rice and soak it in 800 ml of water for 15 to half-hour. 2.Wash chicken and dig small pieces. Add chili powder, 1 tsp ginger garlic paste, curd, and salt. and mix well and keep aside for 3 or 4 hours. Marinating the chicken overnight is suggested. 3.Heat oil during a big autoclave. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry during a slow flame till the cashew color changes slightly brown. 4.Add chopped oni

  Handi Briyani Rice cooked on a coffee flame with layers of vegetables, a spread of masalas, and chicken. a gorgeous rice recipe that will win many hearts at the dining table. Handi could also be made from metal or earthenware. It must be heatproof though. If not available use a deep, heavy saucepan. To save time, prepare handi a couple of hours ahead, and bake just before serving,   Method for preparation Prepare the rice: Ingredients 4 Cups Water (boiling) 1 1/2 Cups Rice (washed) 2 Tbsp Oil 2 Bay leaves 2 Green cardamom 1 Black cardamom 2-3 Laung 1 Tbsp Cumin seeds 1.Boil 4 cups of water during a pan. 2.In a saucepan, heat oil and add herb, green cardamom, brown cardamom, cloves and cumin. Stir for 3 to five minutes. 3.Wash and soak rice within the saucepan and toast the rice before cooking it. 4.Add the recent water and convey it to a boil. 5.Drain the rice during a large colander, spread during a big plate, cool. Prepare the vegetable layer: Ingredients 2 Tbsp Oil 1 tsp Cumin see

  Kozhikodan Biryani Kozhikode also referred to as Calicut may be a city in Kerala. This biryani recipe originates from down south. Rice cooked with chicken, spices, and assembles with boiled eggs on the top. Ingredients  1 Kg Chicken legs (small pieces) 400 Gram Rice 600 Ml Water (the water is 1.5 times more than the quantity of rice) 6 green cardamoms 2 Cinnamon sticks 3 Bay leaves 3 Javitri 10 Gram Fennel seeds 200 Gram Onion 80 Gram Tomatoes 20 Gram Green chili 50 Gram Ginger 50 Gram Garlic 50 Gram Red chili powder 50 Gram Coriander 30 Gram Mint 5 Gram Turmeric To taste Salt 15 Gram Garam masala 60 Ml Oil 4 Eggs, boiled 30 Gram Butter Method Pour oil into the pot, add whole spices into it and stir a short time. 2.Put crushed onions, julienne of green chilies, and ginger in the oil. 3.Now add ginger & garlic paste, mint, coriander, and stir to add a sprinkle of more taste. 4.Add turmeric, red chili, and fennel powder. 5.Now add pieces of chicken, chopped tomatoes, water, and but

  Murgh koftey ki Briyani Kofte made with minced chicken. Cooked with basmati rice to form a fragrant biryani. Biryani is one of the most loved dishes across the country and is ready for festivals and special occasions reception. you'll serve this biryani with saffron-scented garlic raita. A pure Awadhi dish best fitted to a lavish banquet. Ingredients 800 gms chicken leg (boneless) 2 tsp green chilli, chopped 8 onions, chopped 3 tsp ginger, chopped 4 tbsp coriander, chopped 6 eggs 1 tsp nutmeg powder 1 tsp mace powder 200 gms mutton kidney fat to taste salt 2-litre mutton stock 8 green cardamom 6 black cardamom 5 bay leaves 3 cinnamon sticks 4 mace, whole 1 tsp cumin seeds 1 cup brown onion 3 tbsp mint, chopped 10 green chillies, julienne 1 kg of yoghurt 1/2 tsp saffron 2 tsp fennel seeds (saunf) 400 gms basmati rice, soaked 1 cup ghee 1 cup cream 1 1/2 cups milk Method of preparation 1.Take pan. Add chicken leg boneless, chopped green chilli, onion, ginger, coriander, eggs, nutme

  Hyderabad murgh Dum Biryani That is kacchi style of biryani from Hyderabad, in which the chicken used for layering is raw and is placed at the bottom of the handi. takes a whole lot longer to be organized than a pakki biryani, wherein the bird is cooked before it is layered at the rice. a scrumptious biryani ideal to put together for a night meal and savoured with all of your coronary heart. Ingredients 500 Gram Chicken For golden brown onions (Barista): As required Refined oil 3 Onion, sliced Salt For cooking the rice: 500 Gram Long grained Basmati rice 1/4 Tbsp Lemon Juice 3/4 Tbsp Black cumin (shahi jeera) 2 Nos Star anise 4 times the rice Water To taste Salt Whole spices: 1/4 meter Muslin cloth for preparing Bouquet garni of the whole spices 1-inch Cinnamon stick 2 Nos Green cardamoms 1 Black cardamom 1 strand Mace 4 Nos Clove 9 Nos Bay leaves For the layering: 3 Tbsp Ghee 20 Ml Milk 1/2 Gram Saffron strands 2 Tbsp Mint leaves, finely chopped 2 Tbsp Coriander leaves, finely chopp