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 briyani  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

 

Chettinad Briyani

Chettinad briyani is a type of South Indian rice dish that’s popular in the Chettinad region of India. It’s made with fragrant spices, long-grained basmati rice, and usually a combination of chicken and vegetables. The dish is cooked in a special pot called a handi and is usually served with a spicy tomato-onion raita or a yogurt-based raita. Chettinad briyani is a flavorful and aromatic dish that’s perfect for special occasions and festive meals.

Chettinad Chicken Briyani recipe

Ingredients:

• 1 kg chicken
• 2 cups Basmati rice
• 2 large onions, finely chopped
• 3 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons coriander powder
• 2 tablespoons red chilli powder
• 2 teaspoons turmeric powder
• 2 tablespoons garam masala
• 2 tablespoons coriander leaves, chopped
• Salt to taste
• 2 cinnamon sticks
• 2 cardamom pods
• 2 bay leaves
• 2 large potatoes, peeled and quartered
• 2 cups yogurt
• 1/2 cup mint leaves, chopped
• 2 tablespoons ghee
• 2 tablespoons cashew nuts, chopped
• 2 tablespoons raisins
• 2 cups water

Instructions:

1. Marinate the chicken with ginger-garlic paste, red chilli powder, turmeric powder, garam masala, coriander leaves, salt and yogurt. Keep aside for 30 minutes.

2. Heat oil in a large pot. Add cumin seeds, mustard seeds and cinnamon sticks. When they start to crackle, add the chopped onions, bay leaves, cardamom pods and fry until the onions are golden brown.

3. Add the marinated chicken and fry for 8-10 minutes, stirring occasionally.

4. Add the chopped tomatoes and cook for another 5 minutes.

5. Add the rice and 2 cups of water and bring to a boil.

6. Add the potatoes, ghee, cashew nuts, raisins and mint leaves.

7. Simmer the heat, cover the pot and cook for 20 minutes or until the rice is cooked.

8. Fluff the rice with a fork and serve hot with raita.

 

Malabar Briyani

Malabar Briyani is a type of Indian rice dish made with aromatic spices, herbs, vegetables, and meat. It is a popular dish in the Malabar region of Kerala, India. It is usually served with a spicy curry and raita. The main ingredients used in Malabar Briyani are basmati rice, ghee, cardamom, cloves, cinnamon, bay leaves, cumin, coriander, ginger, garlic, onions, chili peppers, and meat such as chicken, beef, or mutton. The dish is often garnished with fried onions, cashews, and raisins.

Malabar Chicken Briyani recipe

Ingredients:

• 2 lbs Chicken thighs
• 2 cups Basmati Rice
• 2 Onions (sliced)
• 2 cloves Garlic (minced)
• 1 inch Ginger (grated)
• 2 Green chillies (slit)
• 2 tablespoons Coriander powder
• 2 teaspoons Cumin powder
• 2 teaspoons Red chilli powder
• 1 teaspoon Turmeric powder
• 2 tablespoons Garam masala
• 2 tablespoons Lime juice
• 2 tablespoons Yogurt
• 2 tablespoons Ghee
• 2 tablespoons Oil
• 2-3 Cardamoms
• 2 Bay leaves
• 2 Cinnamon sticks
• 2 Star anise
• 1/2 teaspoon Fennel seeds
• Salt to taste
• 2 tablespoons Chopped Mint
• 2 tablespoons Chopped Cilantro
• 2 tablespoons Chopped Cashews

Instructions:

1. In a large mixing bowl, combine chicken thighs, yogurt, ginger, garlic, green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala, lime juice, ghee and oil. Mix everything together until the chicken is coated evenly with the marinade. Cover and refrigerate for at least two hours.
2. Heat a pressure cooker or large pot over medium heat and add the cardamom, bay leaves, cinnamon sticks, star anise, fennel seeds and sauté for a few minutes.

2. Add the sliced onions and sauté until they are lightly golden in colour.

4. Add the marinated chicken and sauté for 5 minutes.

5. Add the Basmati Rice, salt to taste and mix everything together.

6. Add 4 cups of water and bring the mixture to a boil.

7. Cover the pressure cooker or pot and cook until the chicken and rice are cooked through and all the water has been absorbed (approximately 15 minutes).

8. Once the chicken and rice are cooked, add the chopped mint, cilantro and cashews. Mix everything together and serve hot.

Tahiri Briyani

Tahiri briyani is a traditional Pakistani dish made with basmati rice, beef or lamb, and spices. The preparation of this dish usually involves soaking the rice in water for 30 minutes, browning the meat, and then simmering it with the rice, spices, and other ingredients. The dish is usually served garnished with fried onions, chopped coriander leaves, and mint leaves. It is often accompanied by a yogurt-based raita, as well as a spicy chutney or pickle.

Tahiri Briyani recipe

Ingredients:

• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 2 cups mixed vegetables (carrots, peas, potatoes, etc.)
• 2 cups cooked chickpeas
• 2 cups cooked chicken or lamb (optional)
• 2 cups plain yogurt
• 1/2 cup freshly chopped cilantro leaves
• 2 tablespoons freshly chopped mint leaves
• 2 tablespoons freshly chopped dill leaves
• Salt and pepper, to taste

Instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.

2. Heat the oil in a large pot over medium heat. Add the onions and sauté for 8-10 minutes until golden brown. Add the garlic, ginger, garam masala, cumin, coriander, turmeric, and chili powder. Stir to combine and cook for 1 minute.

3. Add the mixed vegetables and cook for 3-4 minutes until they are tender.

4. Add the drained rice and stir to combine.

5. Add the cooked chickpeas, optional cooked chicken or lamb, yogurt, cilantro, mint, and dill. Stir to combine and season with salt and pepper, to taste.

6. Cover the pot and reduce the heat to low. Cook for 20 minutes until the rice is tender and all of the liquid has been absorbed.

7. Fluff the rice with a fork and serve. Enjoy!

 

Kalyani Briyani

Kalyani briyani is a traditional Indian dish made with basmati rice, spices, and meat or vegetables. The dish is most popular in the southern states of India, particularly in the city of Hyderabad. The traditional recipe for Kalyani briyani is believed to have originated in the kitchens of the Nizams, the rulers of the former state of Hyderabad. The dish is usually prepared with a mix of spices, onion, garlic, ginger, tomatoes, and either mutton, chicken, or vegetables. The unique flavor of Kalyani briyani comes from the inclusion of saffron, cardamom, and bay leaves. The dish is served with a side of raita or yogurt.

Kalyani Chicken Briyani recipe

Ingredients:

• 3 cups Basmati Rice
• 1 kg Chicken
• 4 Onions
• 2 Tomatoes
• 2 tablespoons Ginger Garlic Paste
• 2 tablespoons Red Chilli Powder
• 2 tablespoons Coriander Powder
• 2 tablespoons Garam Masala Powder
• 2 tablespoons Oil
• 2 tablespoons Cashews
• 2 tablespoons Raisins
• 2 tablespoons Green Chillies
• 1 teaspoon Cumin Seeds
• 1 teaspoon Cardamom Powder
• 2 Cinnamon Sticks
• 2 Bay Leaves
• 4-5 Cloves
• 1 cup Coriander Leaves
• Salt to Taste

Instructions:

1. Wash and soak the basmati rice for 30 minutes.

2. Heat oil in a deep pan and add cumin seeds. When they start to sizzle, add cloves, cinnamon sticks and bay leaves.

3. Add chopped onions and sauté until golden brown.

4. Add ginger garlic paste and sauté for a minute.

5. Now add the chicken pieces and sauté for 5 minutes.

6. Add chopped tomatoes, red chilli powder, garam masala powder, coriander powder, green chillies and salt. Cook for 8-10 minutes.

7. Add soaked basmati rice, cashews and raisins. Mix well.

8. Add 4 cups of water and cardamom powder.

9. Cover and cook on low flame until the rice is cooked.

10. Garnish with coriander leaves and serve hot.

Mughlai Briyani

Mughlai briyani is a popular dish originating from the Mughal era. It is a type of Indian rice dish that consists of basmati rice, spices, vegetables, and meat (usually chicken or mutton). The dish is cooked in a special pot called a “deg” that seals in all the flavors and aromas. The dish is often served with yogurt or raita, a type of Indian condiment. It is commonly found in restaurants and is a popular dish for special occasions.

Mughlai Briyani recipe

Ingredients

• 2 cups basmati rice
• 2 tablespoons ghee
• 2 tablespoons oil
• 2 medium onions, thinly sliced
• 2 tablespoons freshly grated ginger
• 2 tablespoons freshly grated garlic
• 2 green chillies, finely chopped
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons mint leaves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 2 cinnamon sticks
• 2 bay leaves
• 10 whole cloves
• 2 cardamom pods
• 1 teaspoon black peppercorns
• 2 large tomatoes, chopped
• 2 cups chicken or vegetable stock
• Salt to taste
• 2 tablespoons fried onion
• 2 tablespoons fried cashews
• 2 tablespoons golden raisins
• 2 tablespoons chopped fresh coriander leaves

Instructions

1. Wash the basmati rice and soak it in cold water for 20 minutes.

2. Heat the ghee and oil in a large heavy-bottomed pot over medium-high heat. Add the onions and fry until golden brown.

3. Add the ginger, garlic and green chillies and fry for a few minutes.

4. Add the coriander leaves, mint leaves, cumin, coriander, turmeric, garam masala, cinnamon sticks, bay leaves, cloves, cardamom pods and black peppercorns. Fry for a few minutes until fragrant.

5. Add the tomatoes and fry until they are softened.

6. Drain the rice and add it to the pot. Fry for a few minutes, stirring constantly.

7. Add the stock and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes.

8. Add the fried onion, cashews, golden raisins and fresh coriander leaves. Cover and simmer for another 5 minutes.

9. Remove from the heat and fluff with a fork. Serve hot.