TOP-4 recipes with a photo of cooking the second rice dish - biryani at home. Cooking tips and secrets. Video recipes.
Biryani or biriyani is a classic Indian main dish made from rice with the addition of spices, meat, fish, vegetables or eggs. This dish is common throughout South Asia and the Arab countries, where it is prepared in a wide variety of variations. It is very similar to pilaf, and it is served for ordinary family dinners, and for weddings and other holidays. The cooking process is considered laborious, but the effort expended is worth it. The result is a deliciously aromatic and tasty meal. We will find out the TOP-4 recipes for making biryani at home and culinary advice from experienced chefs.
Culinary tips and secrets
- A distinctive feature of this rice dish and the difference from standard pilaf is that meat and rice are cooked separately from each other, and then combined into a single ensemble and stewed together for a short time.
- Spices and sauces for making biryani can include: ghee, cumin, cloves, bay leaves, coriander, cardamom, cinnamon, saffron, mint herbs, onions, ginger, garlic. But the main and most common seasoning is savory curry. It is added to all rice dishes, and biryani is no exception.
- Biryani can be completely vegetarian, and include rice with added vegetable curries like potatoes and eggplant.
- Beef, pig, deer, hare, quail, traditional chicken and even monkey meat are taken as meat for biryani. Also, the dish is prepared with fish and shrimp.
Biryani in Arabic
Muslims consider pork to be a dirty animal, so they prefer to use ram meat in their food. Biriani with mutton will not leave anyone indifferent. The dish is delicious, hearty and very nutritious.
- Caloric content per 100 g - 142 kcal.
- Servings - 8
- Cooking time - 1 hour 45 minutes
Ingredients:
- Lamb - 2 kg
- Onions - 100 g
- Ghee - 350 g
- Nutmeg - 0.5 pcs.
- Bay leaf - 4 pcs.
- Basmati rice - 1 kg
- Ginger - 10 g
- Garlic - 15 cloves
- Cumin seeds - 50 g
- Natural yogurt - 700 g
- Cardamom - 10 pieces
- Dried chili peppers - 25 g
- Salt to taste
Cooking biryani in Arabic:
- In a mortar, grind the garlic, ginger, dried chili, cumin, cardamom and nutmeg until smooth.
- Transfer the resulting spicy paste to a bowl, add yogurt (600 g) and meat cut into large pieces. Season with salt, stir and refrigerate for 2 hours.
- Heat ghee (100 g) in a saucepan and fry finely chopped onions for 5-7 minutes until brown. Then transfer it to a paper towel to remove excess oil.
- In another deep skillet, heat 200 g of ghee and sauté the bay leaves for 1 minute. Add the marinade meat, salt and, after boiling, simmer for 45 minutes.
- Rinse the rice and boil until half cooked according to the instructions on the package. Use water, leftover ghee yogurt, and salt to cook it.
- Spread the semi-cooked rice on the surface of the meat without stirring. Top with the yogurt and butter mixture and sprinkle with fried onions.
- Close the saucepan tightly with a lid and seal with foil, cook over moderate heat for 35-40 minutes.
Biryani with chicken
Chicken biryani or spicy Indian pilaf. The mixture of aromatic spices makes the dish special. The dish is very high in calories due to the presence of butter. Therefore, the recipe is not for losing weight.
Ingredients:
- Chicken - 800 g
- Tomato paste - 1 tablespoon
- Natural yogurt - 100 g
- Masala - 1 tablespoon
- Salt to taste
- Fresh ginger - 3 cm
- Chili pepper to taste
- Garlic - 3 cloves
- Long grain rice - 2, 5 tbsp.
- Onions - 2 heads
- Lemon juice - 1 tablespoon
- Vegetable oil - 2 tablespoons
- Butter - 50 g
Cooking chicken biryani:
- Peel and chop the ginger root. Peel the garlic and pass through a press. Chop the chili finely. Combine the products, add salt and the finished masala mixture. If there is no ready-made masala seasoning, combine the following foods: ground coriander, cumin, black pepper, bay leaf, chili pepper, nutmeg, cloves, cardamom and fennel.
- Whole chicken, chopped into portioned pieces, or separately wash the legs or thighs, dry and marinate in yogurt, tomato paste and olive oil. Cover it with cling film and leave for 4 hours.
- Peel the onion, cut into a quarter into rings and send to the pan with melted butter.
- When the onion is golden, send the chicken along with the marinade to it, and fry it over medium heat until golden brown on all sides.
- Add washed basmati rice to the almost finished chicken and cover everything with hot water so that the rice is completely covered with liquid. Salt.
- Close the dishes tightly with a lid and simmer the biryani with chicken until the rice is cooked for about 20 minutes, without stirring and opening the lid.
Vegetable Biryani
Indian vegetable dish with rice - biryani has a pronounced taste. It does not take long to cook, but it turns out delicious, aromatic and bright.
Ingredients:
- Basmati rice - 3 tbsp
- Butter - 15 g for rice, 30 g for vegetables
- Raisins - 2 tablespoons for rice, 2 tablespoons for vegetables
- Almonds in slices - 2 tablespoons
- Turmeric - 0.5 tsp
- Whole cumin seeds - 0.25 tsp for rice, 5 whole fruits for vegetables
- Whole coriander seeds - 0.25 tsp for rice, 1, 5 tsp. for vegetables
- Whole cardamom fruits - 3 pcs.
- Cinnamon - 1 stick
- Water - 1, 5 tbsp. for rice, 2/3 tbsp. for vegetables
- Salt - 1 tsp for rice, 1 tsp. for vegetables
- Cauliflower - 150 g
- Green beans - 100 g
- Young potatoes - 3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Ginger - 1 cm
- Garlic - 2 cloves
- Roasted coconut flakes - 2 tablespoons
Cooking Vegetable Biryani:
- To cook rice, put it in a sieve, rinse it and put it in a saucepan.
- In a skillet, melt the butter and add the raisins, almonds, turmeric, cumin seeds, coriander seeds, cardamom fruits, and cinnamon. Fry everything, stirring occasionally, for 2 minutes and add rice.
- Fry the rice for a minute, season with salt, add water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- For vegetables, melt the butter in a skillet, add the chopped onions and sauté for 1 minute.
- Add minced garlic with ginger and cook for a minute.
- Add washed raisins, almonds, coriander seeds, cumin seeds and cardamom to food and cook for 2 minutes.
- Send the cauliflower inflorescences, chopped green beans, potatoes, carrots to the pan and season with salt.
- Pour in water and cook, covered for 4 minutes.
- Add rice to the vegetable mixture, stir, salt to taste and serve.
Indian pilaf
Add a wide variety of spices to Indian pilaf, starting from the preferences of the eaters. The more there are, the more aromatic and tasty the dish will turn out.
Ingredients:
- Indian Rice Basmati - 200 g
- Tomatoes in their own juice - 100 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Cashew nuts - 50 g
- Biryani pasta - 80 g
- Olive oil - 1 tablespoon
- Water - 300 ml
Cooking Indian pilaf:
- In a skillet in olive oil, fry the chopped onion until golden brown for about 3-4 minutes.
- Add coarsely grated carrots, Biryani paste and fry all together for 3 minutes.
- Add washed rice, tomatoes in their own juice, pour in water, stir and cover.
- Bring to a boil and simmer for 15 minutes, until the rice is cooked and absorbed all the water.
- Add the cashews 4 minutes before cooking ends, stir and serve.
