Check Out These Delicious Biryani Recipes!👌😋

Egg Biryani

Servings - 2 - 3

INGREDIENTS
Oil - 1 tablespoon
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Boiled eggs - 4
Oil - 60 milliliters
Cumin - 1 teaspoon
Green cardamom - 4 pods
Cloves - 4 pods
Star anise - 2
Bay leaf - 1
Cinnamon stick - 1 inch
Ginger garlic paste - 1 teaspoon
Onions - 180 grams
Green chili - 4 - 5
Tomato - 100 grams
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Yogurt - 70 grams
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Biryani powder - 1 teaspoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Washed rice - 350 grams
Water - 500 milliliters
Coriander - for garnihsing

PREPARATION
1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili and stir well.
2. Add 4 boiled eggs and stir well.
3. Cook till eggs turns brown in color. Remove from heat and keep aside.
4. Heat 60 milliliters oil in a heavy pot, add 1 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 2 star anise, 1 bay leaf, 1 inch cinnamon stick and stir well.
5. Add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.
6. Then, add 180 grams onions and fry till translucent.
7. Add 4 - 5 green chili and stir till onions turns golden brown in color.
8. Now, add 100 grams tomato and saute till it turns soft and pulpy.
9. Add 1 teaspoon salt, 1 teaspoon turmeric and stir well.
10. Then, add 70 grams yogurt and mix it well.
11. Add 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon biryani powder and mix it again.
12. Now, add 1 tablespoon coriander, 1 tablespoon mint and mix it again.
13. Cook for 5 - 7 minutes.
14. Add 350 grams washed rice and mix it well.
15. Then, add 500 milliliters water and mix it again.
16. Bring it to a boil.
17. Cover it with lid and cook for 5 - 10 minutes or till the water gets absorbed.
18. Now, add the cooked boiled eggs in it and mix it well.
19. Cook for another 3 - 5 minutes.
20. Garnish with coriander.
21. Serve hot.

Chicken Tikka Biryani

Servings - 2 - 3

INGREDIENTS
Rice - 415 grams
Water - 2550 milliliters, divided
Oil - 1 teaspoon
Cumin - 1/2 teaspoon
Bay leaf - 1
Cloves - 3 pods
Green cardamom - 1 pod
Black cardamom - 1 pod
Salt - 1 teaspoon
Chicken breast - 700 grams
Yogurt - 250 grams
Ginger garlic paste - 2 tablespoons
Tandoori masala - 2 tablespoons
Red chili - 1 tablespoon
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
Oil - 1 tablespoon
Oil - for shallow frying
Warm milk - 45 milliliters
Saffron - 1/4 teaspoon
Oil - 50 milliliters
Onions - 130 grams
Ghee - 2 tablespoons
Green cardamom - 2 pods
Black peppercorns - 2
Cinnamon stick - 1 inch
Cloves - 2 pods
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 70 grams
Tomato - 100 grams
Yogurt - 70 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Fried onions - 40 grams
Marinate mixture - 90 grams
Water - 150 milliliters
Ghee
Saffron milk
Fried onions
Coriander
Mint

PREPARATION
1. In a bowl, add 415 grams rice, 550 milliliters water and soak for 20 minutes.
2. Take a heavy skillet, add 1.5 litres water, 1 teaspoon oil, 1/2 teaspoon cumin, 1 bay leaf, 3 pods cloves, 1 pod green cardamom, 1 pod black cardamom, 1 teaspoon salt and stir well.
3. Now, add the soaked rice in it and mix it well.
4. Bring it to a boil.
5. Boil for 8 - 10 minutes and then remove it from heat.
6. Drain the rice and wash it with cold water. Keep aside.
7. Take 700 grams chicken breast and cut it into pieces.
8. Transfer this into a bowl, add 250 grams yogurt, 2 tablespoons ginger garlic paste, 2 tablespoons tandoori masala, 1 tablespoon red chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon lemon juice, 1 tablespoon oil and mix all the ingredients well.
9. Marinate the chicken for 4 - 6 hours.
10. Soak skewers in water for 30 minutes.
11. Skewer the chicken.
12. Heat some oil in a grill pan and grill the chicken on it.
13. Cook till it turns dark brown in color from all sides.
14. Remove it from heat and keep aside.
15. In a bowl, add 45 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
16. Soak for 15 minutes.
17. Heat 50 milliliters oil in a pan, add 130 grams onions and fry until it turns golden brown in color.
18. Remove it from heat and keep aside.
19. Heat 2 tablespoons ghee in a heavy skillet, add 2 pods green cardamom, 2 black peppercorns, 1 inch cinnamon stick, 2 pods cloves, 1 teaspoon cumin and stir well.
20. Add 1 tablespoon ginger garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
21. Then, add 70 grams onions and fry till translucent.
22. Now, add 100 grams tomato and saute until it turns soft and pulpy.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 70 grams yogurt and mix it well.
25. Then, add 1/2 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
26. Add 40 grams fried onions, 90 grams marinated mixture and mix it again.
27. Add 150 milliliters water and mix it well.
28. Bring it to a boil.
29. Now, add the cooked chicken pieces in it and give it a nice stir.
30. Cover it with lid and cook for 5 - 7 minutes.
31. Open the lid and mix it well.
32. Now, add the cooked rice on top of it and spread evenly.
33. Garnish with ghee, saffron milk, fried onions, coriander and mint.
34. Cover it with aluminium foil.
35. Place the lid on top of it.
36. Cook for 7 - 10 minutes on medium heat.
37. Remove it from heat.
38. Garnish with mint.
39. Serve hot.