Briyani Types and Easy Recipe Continues

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.

 

Next Set of Briyani

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

 

Bombay Briyani

Bombay Briyani is a popular dish in India. It is a traditional dish that is usually made with basmati rice and a variety of spices, herbs, and vegetables. The dish is often served with raita (a yogurt-based condiment) and a side of pickles or chutney. Bombay Briyani is a popular dish for parties and special occasions, and is often enjoyed during festivals like Diwali.

 

Ingredients:

• -2 tablespoons vegetable oil
• -2 teaspoons cumin seeds
• -2 onions, finely chopped
• -1 teaspoon garlic paste
• -1 teaspoon ginger paste
• -1 tablespoon ground coriander
• -1 teaspoon ground cumin
• -1 teaspoon ground turmeric
• -1 teaspoon garam masala
• -1 teaspoon chili powder
• -2 tomatoes, diced
• -3/4 cup plain Greek yogurt
• -2 tablespoons tomato paste
• -1/2 teaspoon salt
• -1 pound boneless skinless chicken thighs, cut into 1-inch cubes
• -2 cups basmati rice, rinsed
• -3 1/2 cups chicken broth
• -1/2 cup golden raisins
• -1/4 cup fresh cilantro, chopped
• -1/4 cup fresh mint, chopped
• -1/4 cup sliced almonds

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the cumin seeds and cook for 1 minute.
2. Add the onions and cook until golden brown, about 5 minutes.
3. Add the garlic and ginger pastes and cook for 1 minute.
4. Add the coriander, cumin, turmeric, garam masala, and chili powder and cook for 1 minute.
5. Add the tomatoes, yogurt, tomato paste, and salt and cook for 3 minutes.
6. Add the chicken and cook for 5 minutes.
7. Add the rice, broth, raisins, cilantro, and mint and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
8. Fluff the rice with a fork and top with the almonds. Serve.

Sindhi Chicken Briyani

Sindhi chicken briyani is a popular Pakistani dish. It is made with basmati rice, spices, herbs, and chicken. It is usually served with raita or yogurt and a side of salad. The dish is usually cooked in a large pot over low heat. The chicken is cooked separately in a special spice mix and then added to the pot with the rice and other ingredients. The mixture is then cooked until the rice and chicken are tender. The dish is garnished with fresh herbs and served.

Sindhi Chicken Briyani recipe

Ingredients:

• -2 lbs boneless chicken, cut into pieces
• -1 cup Basmati rice
• -2 tablespoons oil
• -1 teaspoon cumin seeds
• -3-4 cloves
• -1 teaspoon cinnamon
• -2 cardamoms
• -1 teaspoon ginger garlic paste
• -2 onions, chopped
• -3-4 green chillies, chopped
• -1 tomato, chopped
• -1 teaspoon red chilli powder
• -1/2 teaspoon turmeric powder
• -1/2 teaspoon garam masala powder
• -1/4 cup yogurt
• -1/4 cup chopped cilantro
• -1/4 cup chopped mint
• -Salt to taste
• -2 cups water

Instructions:

1. Heat the oil in a pan over medium heat.
2. Add the cumin seeds, cloves, cinnamon, and cardamom, and fry for a few seconds until fragrant.
3. Add the ginger garlic paste, chopped onions, and green chillies, and fry until the onions are golden brown.
4. Add the tomato and fry for a few minutes until it starts to soften.
5. Add the red chilli powder, turmeric powder, and garam masala powder, and fry for a few seconds.
6. Add the chicken pieces and fry for a few minutes until they are lightly browned.
7. Add the yogurt and mix well.
8. Add the rice, cilantro, mint, and salt, and mix well.
9. Add the 2 cups of water and bring to a boil.
10. Reduce the heat to low and cover the pan.
11. Cook for 15-20 minutes or until the rice and chicken are cooked through.
12. Serve hot with raita or a salad. Enjoy!

Ambur Briyani

Ambur Briyani is a traditional Indian dish that originates from the town of Ambur in Southern India. It is a type of biryani, a rice-based dish that is made with aromatic long grain basmati rice, spices and vegetables, and is usually served with a selection of accompaniments. The dish is usually cooked on dum, a traditional method of slow cooking over a low flame. The dish is popular throughout India and is often served at weddings and other special occasions.

Ambur Briyani recipe

Ingredients:

• 2 cups Basmati Rice
• 2 cups Water
• 1 large Onion (finely chopped)
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Turmeric Powder
• 2 cloves
• 2 Cardamom
• 2 Cinnamon Sticks
• 4 tablespoons Ghee
• 2 tablespoons Oil
• 2 tablespoons Cashew Nuts
• 2 tablespoons Raisins
• 2 tablespoons Fried Onions
• 2 tablespoons Chopped Coriander
• Salt to taste

Instructions:

1. Wash the basmati rice and soak it in water for 15 minutes.
2. Heat ghee and oil in a pressure cooker.
3. Add cloves, cardamom, and cinnamon sticks and fry for few seconds.
4. Add finely chopped onions and fry until golden brown.
5. Add ginger garlic paste and fry for few seconds.
6. Add red chilli powder, coriander powder, garam masala, and turmeric powder and fry for few seconds.
7. Add cashew nuts, raisins, and fried onions and fry for few seconds.
8. Add the soaked basmati rice and mix well.
9. Add 2 cups of water and salt to taste.
10. Close the pressure cooker and cook for 3-4 whistles.
11. Let the pressure cooker cool down and open it.
12. Fluff the rice with a fork and transfer to a serving dish.
13. Garnish with chopped coriander leaves and serve hot with raita.

Tahari Briyani

Tahari briyani is a popular dish in South Asian cuisine, especially in India and Pakistan. It is a rice dish made with basmati rice, spices, and meat or vegetables. Tahari briyani is a flavorful dish that is often served with raita, a yogurt-based sauce. This dish is typically made with long-grain Basmati rice and spices such as cinnamon, cloves, cardamom, and bay leaves. The spices are usually toasted in oil before adding the rice, meat, and vegetables. The ingredients are then cooked together until the rice is fluffy and the flavors have blended together. Tahari briyani is a flavorful and fragrant dish that can be served as a meal or as a side dish.

Tahari Briyani recipe

Ingredients:

• 1 cup Basmati Rice
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 green chilies, finely chopped
• 2 cups mixed vegetables (carrots, beans, peas, potatoes, etc.), chopped
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons chopped fresh cilantro
• Salt to taste
• 2 cups water

Instructions:

1. Wash and soak the basmati rice in cold water for at least 30 minutes.
2. Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and sauté until they are golden brown.
4. Add the garlic and ginger pastes and sauté for a few more minutes.
5. Add the green chilies and mixed vegetables and sauté for a few more minutes.
6. Add the red chili powder, garam masala, coriander powder and turmeric powder and stir for a few seconds.
7. Add the drained basmati rice and stir to mix everything together.
8. Add the cilantro and salt to taste and stir.
9. Add the water and stir to combine.
10. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
11. Let the rice simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
12. Serve hot with raita and some fresh cilantro. Enjoy!