Riceless Chicken Biryani A biryani recipe unlike any you've had before. Adding a twist to the normal chicken biryani, Tappa brings to you a healthy version of this authentic North Indian dish by replacing rice with vermicelli alongside spices like Malabar peppercorns, cardamoms, cloves and red chilli powder. All of this comes together to cook a delicious meal of biryani which will keep you posing for more. Required Ingredients 1 tsp Malabar peppercorn 1 Cinnamon stick 6 green cardamom pods 1 stick star anise 2 Cloves 1 tsp fennel seeds 1 cup vermicelli 2 tbsp desi ghee 1/2 tsp shahi jeera 1 Bay leaves 3 green chilli 1/2 cup mint leaves 1/2 cup onion, sliced A pinch of saffron 1 tsp garlic paste 2 tsp salt 300 gms chicken (dark meat) 1 tsp ginger paste 1/4 tsp turmeric powder 1/2 tsp coriander powder 1/2 tsp red chilli powder 1 Roma tomatoes (de-seeded), chopped 2 cups of water Method of preparation 1.At first heat pan adds Malabar peppercorns, cinnamon stick, green cardamom, star

Dum Murgh ki kacchi  Biryani Slow-cooked chicken, rice, curd, saffron, and varied masalas combined together to form a delicious and aromatic biryani. Ingredients 1/2 Kg Basmati rice 1 kg Chicken 2 Onions, chopped 1/2 tsp Saffron 1 cup Milk Juice of 1 lemon Fresh green coriander - chopped 2 green chillies - chopped 1 Tbsp refined oil For the Marinade: 2 tbsp ginger-garlic paste 1 tsp turmeric powder 1 1/2 cup curd 1 tsp red chilli powder to taste Salt Spices for Chicken: 4 cloves Bay leaf 2 green cardamoms 1 black cardamom 1/2 tsp cumin seeds Whole spices for rice: 2 cloves 2 green cardamoms to taste Salt For the Dum: Dough made of atta and water     Method 1.Soak the basmati rice in water for 20 minutes to half an hour so that it boils perfectly.. 2.Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste set it aside for an hour. 3.Grind all the spices for the chicken during mortar and increase the marinade. Leave the chicken to marinate for an hour minim

  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