History of Briyani and Easy Recipe

Briyani is an Indian dish that has been around for centuries. History is believed to have originated in the royal kitchens of the Mughal Empire. The word “Briyani” is derived from the Persian word “Birian” which means “fried” or “roasted”. There are so many Briyani types and easy recipe. The dish is typically made with spices, rice, and meat or vegetables. The dish is cooked in a sealed pot called a dum, which allows the flavours to meld together and the steam to create a unique flavour. It is often served with accompaniments such as raita, pickles, and a sweet dessert. The dish is popular throughout India and is also found in many other countries.

 Popularity of Briyani

Briyani is a popular dish in India and other South Asian countries. It is also gaining popularity in other parts of the world, particularly in the Middle East and Europe. The dish is usually made with a mix of spiced rice, vegetables, and meat or fish, and is often served with raita, a yogurt-based sauce. Briyani is a beloved comfort food that is often served at special occasions, such as weddings, parties, and festivals. The most popular variants of Briyani include Hyderabadi, Lucknow, Ambur, Kalyani and Mughlai.

1. Hyderabadi Briyani
2. Lucknow Briyani
3. Kolkata Briyani
4. Bombay Briyani
5. Sindhi Briyani
6. Ambur Briyani
7. Tahari Briyani
8. Chettinad Briyani
9. Malabar Briyani
10. Tahiri Briyani
11. Kalyani Briyani
12. Mughlai Briyani

Hyderabadi Chicken Briyani

Hyderabadi chicken biryani is a popular and flavourful dish originating from the city of Hyderabad in India. The dish is made with basmati rice, chicken, a variety of spices, and ghee (clarified butter). It is typically cooked in a sealed pot known as a handi, so that the flavours and aromas are not lost. The biryani is served with a side of raita (yogurt sauce) or salan (spicy gravy). It is a popular dish served at weddings and special occasions, and is often served with a variety of accompaniments, such as fried onions, kachumber (onion and tomato salad), and pickles.

Recipe

Ingredients:

• 2.5 cups of Basmati Rice
• 1 kg Chicken
• 2 Onions
• 2 Tomatoes
• 2 Green Chillies
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Cumin Powder
• 2 tbsp Coriander Powder
• 2 Bay Leaves
• 2-3 Star Anise
• 2 Cardamom Pods
• 1 inch Cinnamon Stick
• 2 Cloves
• Salt to taste
• 2 tbsp Oil
• 2tbsp Ghee
• 1/4 cup Milk
• Few strands of Saffron
• 2 tbsp Chopped Coriander Leaves
• 2 tbsp Chopped Mint Leaves

Instructions:

1. Wash and soak the Basmati rice in enough water for at least 30 minutes. So that it gets cooked evenly
2. Heat oil in a pressure cooker, add bay leaves, star anise, cardamom, cloves and cinnamon stick and fry for a few seconds.
3. Add chopped onions and fry till golden brown. So that the taste improves.
4. Add ginger and garlic paste and fry for a minute.
5. Add chopped tomatoes, green chillies and fry for 2 minutes.
6. Add turmeric powder, red chilli powder, cumin powder, coriander powder and salt and fry for a minute.
7. Add the chicken pieces, mix well and cook for 5 minutes.
8. Add 1.5 cups of water, mix well and bring it to a boil.
9. Add the soaked rice and mix gently.
10. Add ghee, milk and saffron strands, mix gently and pressure cook for 3 whistles.
11. Let the pressure release naturally.
12. Garnish with chopped coriander and mint leaves.
13. Serve hot with raita or cucumber salad.

Lucknow Chicken Briyani

The Lucknow Chicken Briyani is a classic Mughlai dish which is popular in the city of Lucknow. It is made with Basmati rice, marinated chicken, spices, yogurt, and ghee. The dish is cooked slowly and served with raita and a spicy curry. It is also popularly served with mirchi ka salan, a dish made with green chilies, peanuts, and sesame seeds.

 

Easy Recipe

Ingredients

1. 1/2 kg Basmati rice
2. 1 kg boneless chicken
3. 1/2 cup oil
4. 3 medium onions, sliced
5. 2 medium tomatoes, chopped
6. 2 teaspoon ginger garlic paste
7. 2 teaspoon red chilli powder
8. 1 teaspoon garam masala
9. 1 teaspoon coriander powder
10. 1/2 teaspoon turmeric powder
11. 1/2 teaspoon cumin powder
12. 1/4 cup mint leaves, chopped
13. 1/4 cup coriander leaves, chopped
14. 1/4 cup fried onions
15. 2 cinnamon sticks
16. 2 cardamom pods
17. 2 bay leaves
18. 2 cloves
19. 1 cup yogurt
20. Salt to taste

Instructions

1. Soak the Basmati rice in enough water for 30 minutes. So that rice is cooked well.
2. Heat oil in a large pot. Add sliced onions and fry till golden brown. So that it gives more taste.
3. Add ginger garlic paste and sauté for a few minutes.
4. Add the chopped tomatoes and all the dry spices. Cook till the tomatoes are soft. So that it blends well.
5. Add the chicken and cook it well. so that chicken will be tender.
6. Add the chopped mint and coriander leaves.
7. Add the fried onions and mix well.
8. Add the soaked rice, yogurt and 4 cups of water.
9. Add the cinnamon sticks, cardamom pods, bay leaves and cloves. so as to give good flavour.
10. Add salt to taste and mix well.
11. Cover the vessel and let it cook on low heat for 20 minutes or until the rice is done.
12. Serve hot with raita and onion salad.

Kolkata chicken Briyani

Kolkata chicken biryani is a popular dish in West Bengal. It is a spicy and fragrant dish made with tender chicken pieces cooked in a spiced basmati rice. The dish is typically flavored with a variety of spices such as cumin, cardamom, cinnamon, bay leaves, nutmeg, cloves, ginger, garlic, and green chillies, as well as a generous amount of saffron. The biryani is usually served with raita, a yogurt-based condiment, as well as fried onions, boiled eggs, and pickles.

Easy Recipe

Ingredients:

1. 2 cups basmati rice
2. 1/2 kg chicken
3. 1/2 cup ghee
4. 1 large onion, thinly sliced
5. 3 cloves garlic, minced
6. 1 inch ginger, minced
7. 2 cloves
8. 2 green cardamoms
9. 1 cinnamon stick
10. 2 bay leaves
11. 2 green chillies, slit
12. 2 teaspoons garam masala
13. 1 teaspoon red chilli powder
14. 1/2 teaspoon turmeric powder
15. 2 teaspoons coriander powder
16. 1 teaspoon cumin powder
17. 1 cup yoghurt
18. 1/2 cup mint leaves, chopped
19. 1/2 cup coriander leaves, chopped
20. Salt to taste

Instructions:

1. Soak the basmati rice in cold water for 30 minutes. So that rice is cooked well.
2. Heat the ghee in a large pot and add the onions. Fry until golden brown, as a result it will give a good taste.
3. Add the ginger, garlic and all the whole spices and sauté for a few minutes.
4. Add the chicken and fry til it is lightly brown in colour. so that the chicken will be tasty.
5. Add the garam masala, red chilli powder, turmeric powder, coriander powder, cumin powder, yoghurt, mint and coriander leaves and mix well.
6. Add 3 cups of water and bring to a boil.
7. Once the water is boiling, add the soaked basmati rice and stir well.
8. Cover the pot and reduce the heat to low. Cook for the rice for 15-20 minutes and all the water has been absorbed.
9. Serve hot with raita or salad.