Chicken Reshami Biryani Biryani springs from the word “biryan” and has its root in Persia, the dish is understood to origin in India during Mughal dynasty and was invented to feed the large Mughal armies during the war times. And because the emperors shifted conquering regions after regions, the flavour of Biryani began to travel and transform, incorporating the local flavours which are how we've numerous regional versions of biryanis in India today. A delicious example of which is that this mouth-watering Chicken Reshmi Biryani. one-pot dish of chicken and rice flavoured with a burst of chillies mingling with the aroma of various spices. Required Ingredients 1 Kg Chicken (broiler, cut into 8 pieces) 1 kg Onions (uniformly), sliced For frying Oil 1 cup Hara dhania (coriander leaves), finely chopped 1/2 tsp Garlic paste 1/2 tsp Ginger paste 1 tbsp Dhania (coriander seeds), powdered 1/2 tsp Haldi (turmeric) 2 tsp Chilli powder 1/2 tsp Garam masala 1 cup Dahi (yoghurt) 1 tbsp Salt F

  Chicken Quinoa Biryani Quinoa may be a wonder grain that keeps you full and satisfied like rice but is healthier. This meal is rich in fiber and helps avoid unwanted cravings especially if you're on a diet. You can add Garam masala and Ghee to quinoa while cooking Quinoa Chicken Biryani. be happy to feature your own spices. Adding saffron, roasted cashew nuts, raisins, mint, and ghee enhances the taste of Biryani tons more. Ingredients that are required   2 Cups Quinoa, blanched 2 Onions, sliced 1 Tomato, chopped 3 Green Chillies(slit open) 1 tbsp Ginger Garlic paste 1/4 cup Mint Leaves, chopped 1/4 cup Coriander Leaves/Cilantro, chopped 1/2 cup Fresh Yogurt/Curd(beaten) 1/2 tsp Turmeric Powder 1/2 tsp Chilli Powder to taste Salt To Marinate: 250 gram Chicken (cut into pieces) 1/4 tsp Garam Masala Powder 1/4 tsp Ginger Garlic paste 1 tbsp Yogurt/Curd 1 tsp Chilli Powder 1 tsp Coriander Powder 1/2 tsp Salt To Temper: 3 tbsp Oil 4 Cloves 1 small Bay leaf 3 Cardamom Preparation Meth

  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