What is the meaning of baryani?plz tell me recipe of baryani?!
Biryaini is primarily South Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. It was spread through out the Middle East and South Asia by Muslim travellers and merchants, and is very popular in Bangladesh. The name is derived from the Persian word beryā(n) (?????) which means "fried" or "roasted". There are many kinds of biryanis and each kind has a uniqueness about it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.
here you are all my favourate chicken biryani recipes!
2 cups basmati rice
1 1/2 lbs chicken pieces
1/2 cup milk
1 cup yogurt
3 thinly sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chili paste(adjust to taste, I use whole chillies and do not eat)
1/2 cup tomato puree
2 teaspoons red chili powder(adjust to taste)
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
1/2 teaspoon garam masala powder
1 pinch saffron
1 teaspoon coriander powder
2 tablespoons fresh cilantro leaves
salt
7 tablespoons vegetable oil(adjust to taste)
Directions
1Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
3Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
4Add the marinated chicken and cook for 10 minutes.
5Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
6Mix gently. Garnish with green coriander leaves and serve hot.
recipe 2:
2 tablespoons warm skim milk
1/8 teaspoon saffron threads, crumbled
2 tablespoons olive oil, divided
6 whole cardamom pods, green
1/2 teaspoon cinnamon, divided
1 bay leaf
1 teaspoon black peppercorns
2 cups brown basmati rice
3 cups water
salt & pepper
2 medium onions, one chopped fine and one sliced thin
1 large tomato, coarsely chopped
2 tablespoons garlic, minced
2 tablespoons ginger paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1/2 teaspoon curry powder
1 1/2 lbs boneless chicken thighs, cut into 3/4 inch pieces
1/2 cup cilantro, coarsely chopped
1 tablespoon ghee or melted butter
Directions
1Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
2Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
3Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
4Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
5Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.
recipe 3:
1/2 cup vegetable oil
3 medium onions, chopped fine
2 cloves garlic, chopped
1 ounce fresh ginger, chopped
3/4 lb boneless chicken
2 brown cardamom pods
4 whole cloves
14 whole black peppercorns
2 teaspoons dried coriander
1 teaspoon cumin seeds
2 teaspoons white poppy seeds
2 teaspoons fresh lemon juice
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons tomato paste
2 bay leaves
3/4 cup plain yogurt
tomatoes, Slices
green pepper rings
cilantro
Directions
1Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
2Add ginger, fry another minute or two, then transfer mixture to a large bowl.
3Add chicken.
4Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
5Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
6Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
7Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
recipe 4: simple chicken biryani
1 tablespoon butter
4 boneless skinless chicken breasts
1 tablespoon mild curry paste or medium curry paste
1/4 cup dry white wine or apple juice or chicken bouillon
1/4 cup light sour cream (optional) or single cream (optional)
Directions
1In a large frying pan set over medium high heat, melt butter.
2Lightly sprinkle chicken with salt and pepper.
3Add chicken to pan and cook until lightly browned, about 2 minutes per side.
4Whisk curry paste with wine until fairly well blended.
5Pour over chicken.
6Reduce heat to medium-low.
7Cover and simmer until chicken feels springy, about 4 minutes per side.
8Remove chicken to a platter.
9Loosely cover to keep warm.
10Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes.
11Stir in sour cream, if using.
12Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.
recipe 6:
1 1/2 lbs boneless chicken thighs, cut into 1 inch pieces
1/2 cup low-fat plain yogurt
4 tablespoons ginger-garlic paste, divided(may substitute 2 tablespoons each ginger and garlic finely chopped)
3 tablespoons ghee or olive oil
3 medium onions, chopped
1 1/2 teaspoons whole cumin seeds
1 1/2 cinnamon sticks, broken in half
6 whole cloves
6 green cardamoms, brused(pound once or twice in a mortar and pestle)
3 bay leaves
1/4 cup golden raisins
3 tablespoons raw cashews, whole
2 teaspoons garam masala powder(1/2 tsp reserved)
1/4-1/2 teaspoon cayenne powder(to taste)
1(14ounce)can canned stewed tomatoes, pureed in a food processor
1 jalapeno pepper(with or without seeds, chopped coarsely then pureed with the tomatoes in a food processor)
3 cups basmati rice, soaked
4 1/2 cups water or chicken stock
3 teaspoons salt(to taste)
3 teaspoons lemon juice
2 tablespoons coriander leaves, chopped(cilantro)
Directions
1Trim the fat from the chicken and cut into 1 inch pieces. Boneless, skinless breasts also work very well. In a shallow bowl or large zip lock bag combine the chicken, yoghurt, half the ginger-garlic paste and 1 teaspoon salt. Marinate for several hours at least. (Note: I do this step first thing in the morning to allow it to marinate all day).
2Rinse and soak the rice for an hour. Drain and keep aside.
3Heat the ghee or olive oil in an electric skillet or large heavy bottomed frying pan that has a tight fitting lid. When the oil is hot but not quite smoking add the cumin seeds and allow to sizzle for 30 seconds. Add the chopped onion and saute for 5 minutes then lower the heat to medium and cook for 10-15 minutes more, stirring every couple of minutes until they are golden brown. Don't hurry or skip this step!
4When the onions are golden brown add the remaining ginger & garlic and saute for 3 minutes or so. Add the cinnamon, cloves, bay leaves, cardamom, raisins & cashews and cook for a minute.
5Add the cayenne powder & garam masala and stir for a few seconds. Add the pureed tomato & jalapeno and saute on high heat while stirring continuously for about 5 minutes until nearly all the liquid has evaporated and you are left with a thick paste (called masala).
6Add the chicken and marinade and fry on high heat for a few minutes. Lower the heat and saute about 10 minutes or until the chicken is about half cooked. (Note: if using chicken breasts only cook a few minutes).
7Add the rice and stir gently to coat well. Add the lemon juice, water and salt and bring to a boil. Cover tightly and cook at 350F in an electric skillet for 10 minutes until the rice is cooked and nearly all the liquid has evaporated. Stir gently once halfway through. If using the stove, cook in a shallow frying pan with a tight fitting lid on med-low heat. May add one or two tablespoons additional water if needed at the end.
8Reduce heat to warm and allow to finish cooking about 5 more minutes. Fluff gently.
9Garnish by sprinkling 1/2 tsp of garam masala and the chopped coriander (Cilantro) leaves.
10Serve with yoghurt or yoghurt raita.
Answers: It is Biryaini not Baryani. by Pauline
Biryaini is primarily South Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. It was spread through out the Middle East and South Asia by Muslim travellers and merchants, and is very popular in Bangladesh. The name is derived from the Persian word beryā(n) (?????) which means "fried" or "roasted". There are many kinds of biryanis and each kind has a uniqueness about it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.
here you are all my favourate chicken biryani recipes!
2 cups basmati rice
1 1/2 lbs chicken pieces
1/2 cup milk
1 cup yogurt
3 thinly sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chili paste(adjust to taste, I use whole chillies and do not eat)
1/2 cup tomato puree
2 teaspoons red chili powder(adjust to taste)
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
1/2 teaspoon garam masala powder
1 pinch saffron
1 teaspoon coriander powder
2 tablespoons fresh cilantro leaves
salt
7 tablespoons vegetable oil(adjust to taste)
Directions
1Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
3Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
4Add the marinated chicken and cook for 10 minutes.
5Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
6Mix gently. Garnish with green coriander leaves and serve hot.
recipe 2:
2 tablespoons warm skim milk
1/8 teaspoon saffron threads, crumbled
2 tablespoons olive oil, divided
6 whole cardamom pods, green
1/2 teaspoon cinnamon, divided
1 bay leaf
1 teaspoon black peppercorns
2 cups brown basmati rice
3 cups water
salt & pepper
2 medium onions, one chopped fine and one sliced thin
1 large tomato, coarsely chopped
2 tablespoons garlic, minced
2 tablespoons ginger paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1/2 teaspoon curry powder
1 1/2 lbs boneless chicken thighs, cut into 3/4 inch pieces
1/2 cup cilantro, coarsely chopped
1 tablespoon ghee or melted butter
Directions
1Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
2Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
3Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
4Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
5Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.
recipe 3:
1/2 cup vegetable oil
3 medium onions, chopped fine
2 cloves garlic, chopped
1 ounce fresh ginger, chopped
3/4 lb boneless chicken
2 brown cardamom pods
4 whole cloves
14 whole black peppercorns
2 teaspoons dried coriander
1 teaspoon cumin seeds
2 teaspoons white poppy seeds
2 teaspoons fresh lemon juice
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons tomato paste
2 bay leaves
3/4 cup plain yogurt
tomatoes, Slices
green pepper rings
cilantro
Directions
1Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
2Add ginger, fry another minute or two, then transfer mixture to a large bowl.
3Add chicken.
4Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
5Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
6Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
7Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
recipe 4: simple chicken biryani
1 tablespoon butter
4 boneless skinless chicken breasts
1 tablespoon mild curry paste or medium curry paste
1/4 cup dry white wine or apple juice or chicken bouillon
1/4 cup light sour cream (optional) or single cream (optional)
Directions
1In a large frying pan set over medium high heat, melt butter.
2Lightly sprinkle chicken with salt and pepper.
3Add chicken to pan and cook until lightly browned, about 2 minutes per side.
4Whisk curry paste with wine until fairly well blended.
5Pour over chicken.
6Reduce heat to medium-low.
7Cover and simmer until chicken feels springy, about 4 minutes per side.
8Remove chicken to a platter.
9Loosely cover to keep warm.
10Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes.
11Stir in sour cream, if using.
12Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.
recipe 6:
1 1/2 lbs boneless chicken thighs, cut into 1 inch pieces
1/2 cup low-fat plain yogurt
4 tablespoons ginger-garlic paste, divided(may substitute 2 tablespoons each ginger and garlic finely chopped)
3 tablespoons ghee or olive oil
3 medium onions, chopped
1 1/2 teaspoons whole cumin seeds
1 1/2 cinnamon sticks, broken in half
6 whole cloves
6 green cardamoms, brused(pound once or twice in a mortar and pestle)
3 bay leaves
1/4 cup golden raisins
3 tablespoons raw cashews, whole
2 teaspoons garam masala powder(1/2 tsp reserved)
1/4-1/2 teaspoon cayenne powder(to taste)
1(14ounce)can canned stewed tomatoes, pureed in a food processor
1 jalapeno pepper(with or without seeds, chopped coarsely then pureed with the tomatoes in a food processor)
3 cups basmati rice, soaked
4 1/2 cups water or chicken stock
3 teaspoons salt(to taste)
3 teaspoons lemon juice
2 tablespoons coriander leaves, chopped(cilantro)
Directions
1Trim the fat from the chicken and cut into 1 inch pieces. Boneless, skinless breasts also work very well. In a shallow bowl or large zip lock bag combine the chicken, yoghurt, half the ginger-garlic paste and 1 teaspoon salt. Marinate for several hours at least. (Note: I do this step first thing in the morning to allow it to marinate all day).
2Rinse and soak the rice for an hour. Drain and keep aside.
3Heat the ghee or olive oil in an electric skillet or large heavy bottomed frying pan that has a tight fitting lid. When the oil is hot but not quite smoking add the cumin seeds and allow to sizzle for 30 seconds. Add the chopped onion and saute for 5 minutes then lower the heat to medium and cook for 10-15 minutes more, stirring every couple of minutes until they are golden brown. Don't hurry or skip this step!
4When the onions are golden brown add the remaining ginger & garlic and saute for 3 minutes or so. Add the cinnamon, cloves, bay leaves, cardamom, raisins & cashews and cook for a minute.
5Add the cayenne powder & garam masala and stir for a few seconds. Add the pureed tomato & jalapeno and saute on high heat while stirring continuously for about 5 minutes until nearly all the liquid has evaporated and you are left with a thick paste (called masala).
6Add the chicken and marinade and fry on high heat for a few minutes. Lower the heat and saute about 10 minutes or until the chicken is about half cooked. (Note: if using chicken breasts only cook a few minutes).
7Add the rice and stir gently to coat well. Add the lemon juice, water and salt and bring to a boil. Cover tightly and cook at 350F in an electric skillet for 10 minutes until the rice is cooked and nearly all the liquid has evaporated. Stir gently once halfway through. If using the stove, cook in a shallow frying pan with a tight fitting lid on med-low heat. May add one or two tablespoons additional water if needed at the end.
8Reduce heat to warm and allow to finish cooking about 5 more minutes. Fluff gently.
9Garnish by sprinkling 1/2 tsp of garam masala and the chopped coriander (Cilantro) leaves.
10Serve with yoghurt or yoghurt raita.
Itsnt baryani... Must be biriyani.
Its a Indian rice dish cooked with lamb/ chicken or vegetables.
Well, out of all the biriyani recipes that are out there, i found this one to be the simplest and the best.
http://www.myfirstcookbook.org/page12.ht...
This website also has picture menus so you can see for yourself how it looks. While you are there, take some time to browse through the menu, they have some interesting dishes out there.
Biryani is a famous Indian rice dish most likely brought over by the Moghuls (Persian invaders).
It is an elaborate preparation consisting of many spices, meat, veggies.... There are lots of variations to this dish. The most famous is Hyderabadi biryani:
http://www.youtube.com/watch?v=QjvQ7T01t...
http://www.indobase.com/fathersday/fathe...
Hi
here is a good site:
http://www.vahrehvah.com/
he has several good biryani's, including one from Hyderabad .... a fish one, an egg one, a chicken (two ways: one on stove, one in oven)
x