Some Chicken Biryani ?
2009-06-20 13:14:00 All set to make a huge platter of Chicken Biryani …. so thought to ask my blog readers for a quick prayer for it… I hate the ‘phappa chawal’ and I hope the biryani goes well Inshah Allah. I was so craving for it for last few days … Ahhh. yup another dawat at my ...
Vegetable Biryani / Biriyani
2009-01-19 07:05:00 Personally, I am not a fan of vegetable biryani. I mean, who needs it when you have a much tastier counterpart - chicken biryani! But since I am looking at cooking more and more diverse vegetarian dishes, I had to try this as well. In fact, my mom calls biryani a quick fix meal when we have guests but whenever I check for recipes online, the steps have always been long-wound and involve too much ingredients and procedures.The other day I was going through this old diary of mine that I used to write down recipes and cut out recipes from magazines, and I came across this biryani recipe. Sadly, I don't have the source but I got the feeling it would turn out well.There are two ways of cooking this biryani with the same set of ingredients. I have outlined the longer method and the quick version is at the bottom of the post. Since I was making it the first time, I was a good girl and followed the steps but next time I am just throwing everything in a pressure cooker and reading till its ...
Hyderabadi mutton biryani
2008-04-30 04:55:00 SHARETHIS.addEntry({ title: "Hyderabadi mutton biryani", url: "http://potluck.meesai.com/hyde-rabadi-mutton-biryani/" });
By: Potluck recipes
Calorie Count Of Biryani
2008-04-23 03:06:00 Calorie Count Of 250 gms BiryaniIt needs at least one- and - half hour of swimming, or jogging or an hour of aerobics to burn this calorie consumed through one standard plate of Biryani.
By: niyasworld
Turkey Biryani
2008-04-23 01:52:00 SHARETHIS.addEntry({ title: "Turkey Biryani", url: "http://potluck.meesai.com/turk-ey-biryani/" });
By: Potluck recipes
Home made Chicken Biryani
2008-04-21 15:19:00 Home made Chicken BiryaniIngredientsChicken – ½ kgClean and wash chicken pieces. Marinate with 2 teaspoon curd, 1 teaspoon salt and ½ teaspoon turmeric powder for 1 hour.1 cup curd and 1 cup chopped onions for Raita.For Masala1 pod garlic2 inch piece of ginger5 cashew nuts3 spring mint leaves1 small bunch of coriander leaves2 teaspoon coriander powder2 green chillies1 teaspoon garam masala powderGrind all the masala ingredients together to a fine paste without water.For Rice2 cups Basmati Rice2 pieces cinnamon5 cardamom5 clovesSalt 1 teaspoonGhee ½ teaspoonWash rice . Boil rice with all the ingredients in a vessel till three – fourths cooked. . Drain and set aside.For chicken MasalaGhee – 2 teaspoonOnion -3 , cut lengthwise Tomato -2, choppedSalt- to tasteHeat ghee in a frying pan. Fry onions till golden brown. Add tomato and masala ingredients. Saute well for five to ten minutes. Add marinated chicken pieces and salt. Cover with a lid and cook ( without water ) till meat ...
By: niyasworld
Hyderabadi Dum Ka Mutton Biryani
2008-04-04 17:26:00 Spicy Indian Kitchen presents you Hyderabadi Dum Ka Mutton Biryani Hyderabad is famous for its Dum Biryani. Being a Hyderabadi, I have always savoured this dish. Whenever we go to Devon Street in Chicago, we never miss the opportunity to enjoy authentic Hyderabadi Dum Biryani. It is a traditional celebration meal made using goat meat and rice and ...
By: Potluck recipes
Comment on Hyderabadi Dum Ka Mutton Biryani by Homecooked
2008-03-19 12:09:00 Wow...the biryani looks delicious!!! And your pic looks very professional.
By: Potluck recipes
Comment on Hyderabadi Dum Ka Mutton Biryani by Sagari
2008-03-18 05:51:00 thats a wonderfullllll biryani recipe
By: Potluck recipes
14000 KG Biryani India Guinness World Record 2008
2008-03-05 08:09:00 A team of over 20 chefs in the national capital has entered the Guinness Book of World Records for cooking a Biryani, a fried rice dish, weighing 14,000 kilograms. Prepared in a large vessel on a low flame on Saturday, the chefs took nine-hours to complete the veg biryani. Three thousand kilograms of rice, 1,200 litres of oil and 6,000 litres of water apart from a large quantity of vegetables
60 Chefs Make Worlds Largest Biryani at 13 tonnes!
2008-03-04 17:21:00 60 Indian chefs worked together last weekend to create a 13 tonne (28,600 pounds) biryani in an attempt to enter the Guinness Book of World Records. Three cranes dumped 3,000 kilos of Basmati rice, 85 kilos of chilli peppers, 1,200 litres of oil and 3,650 kilos of vegetables into a giant vat at a New Delhi sports ...
By: about:blank
BIRYANI/YAKHNI PULAO...Mingle with a 'One Dish Dinner'
2008-02-19 13:24:00 "In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."Barbara Costikyan LAMB BIRYANI/YAKHNI PULAODecided to make a biryani/yakni pulao for lunch last weekend. Have been procrastinating making it for long as it is just a bit involved. Then I thought, might as well, & went off to dust the cob-webs off my biryani utensil which hadn't seen light of day for a while. Life seems to be all about eating & drinking...so I got on with tying my bouquet garni!! In a strange quirk of fate, after eating the Mughlai dish for lunch, we unexpectedly got invited to see a special screening of the film 'Jodhaa Akbar' that night. The film was a tad disappointing for a period film. It's based on a 16th century love story about a marriage of alliance that gave birth to true love between a great Mughal emperor, Akbar, and a Rajput princess. The high point of the film was beautiful glimpses of extensive shooting done within the palaces o...
Microwave Recipe: Chicken Biryani
2008-02-12 19:18:00 Hello Non Vegetarians! Searching the recipe of delicious Chicken Biryani? Here it is.....Ingredients:Rice 2 cups ( soaked for 1/2 an hour)Water 4 cupsChicken 600 gms (in pieces)Curd 1/2 cupGinger garlic paste 3 tspChilli powder 1/2 tspGreen chillies 4-6 pcsOnion Sliced 4-5Salt to tasteCoriander leaves 2 tbspMint leaves 2 tbspOil (Ghee) 4 tbspCardamoms 5 pcsCloves 5 pcsCinamom 3 pcsPoppy seeds 2 tspPreperation Method:Clean the chicken properly and mix chicken with curd, salt, chilli pwd, ginger and garlic paste and keep it in refrigerator to marinade for about 2-3 hours. Put ghee in a microwave safe bowl with onions. Microwave it for 7 minutes or till brown. Add marinated chicken and microw...
Spilling the 'Beans' - Peshawari Biryani
2008-02-05 23:40:00 Yes, I am finally sharing the recipe I promised here. It's a biryani with an identity crisis. When my sister in law gave me the recipe she called it Peshawari Biryani. Jiggs Kalra makes it with kala chana and calls it Kale Moti Biryani in Prashad. And somewhere on the web it might be referred to, rather uncharmingly as, Vegetarian Biryani. A rose by any other name etc. etc... I made this biryani
By: Food For Thought
Chicken Biryani How-to Video
2008-02-04 05:00:00 When you think ‘Biryani”, all kinds of wonderful thoughts run through the head…the flavors, the colors, the spices, the aroma! Hmmm…now that we’ve got your pulse racing and the your taste buds ready for an explosion, see how close it can be to reality. Enjoy this simple yet awesome recipe. Bon Appetit!!!
Chicken Biryani
2008-02-04 04:52:00 This style of Chicken Biryani is called the ‘Pakki-Biryani’, where the chicken and the rice are cooked separately and then combined in the final step. There are a lot of different ways of making Biryani and here is one simple, easy and yet incredibly delicious recipe that is just ‘too good’ and we had to ...
Dec 5, How to Make Biryani (briyani)- step by step with photos
2007-12-05 01:26:00 How to make biryani (briyani) is fully illustrated step by step in this web page. There are many types of spices used, it is a good time to practise your skills as a cook!
Indian Fair: Halwa, Haleem, Biryani and Books
2007-12-03 21:20:00 Across the country wherever I have attended fairs, halwa-paratha is the most ubiquitous sight.If you take urbane friends who haven't been to small towns and seen such fairs, they are quite amused and excited by such shops and the desi delicacies.Seeing the size of the huge oily paratha my friend remarked, 'yaar cholestrol badh jaayega' and an old man with a long beard who was listening gave him a piece of advise, 'khaoge to sab hazam ho jaayega, sochoge to diabetes ho jaayegi' (If you eat, the stomach will take care of every thing, if you think this much you will suffer from diabetes). The halwa is tasty and you can't get it anywhere else other than such fairs.Second comes the Biryani Deg. In the pix, just see the kids, one of them has got a cucumber with chutney on it and another having an ice-cream.Apart from Haleem, Kababs and other food articles, stall of Urdu books are also a permanent feature at fairs in towns that have a substantial Muslim population.Over the years I ha...
Indian Fair: Halwa, Haleem, Biryani and Books
2007-12-03 21:20:00 Across the country wherever I have attended fairs, halwa-paratha is the most ubiquitous sight.If you take urbane friends who haven't been to small towns and seen such fairs, they are quite amused and excited by such shops and the desi delicacies.Seeing the size of the huge oily paratha my friend remarked, 'yaar cholestrol badh jaayega' and an old man with a long beard who was listening gave him a piece of advise, 'khaoge to sab hazam ho jaayega, sochoge to diabetes ho jaayegi' (If you eat, the stomach will take care of every thing, if you think this much you will suffer from diabetes). The halwa is tasty and you can't get it anywhere else other than such fairs.Second comes the Biryani Deg. In the pix, just see the kids, one of them has got a cucumber with chutney on it and another having an ice-cream.Apart from Haleem, Kababs and other food articles, stall of Urdu books are also a permanent feature at fairs in towns that have a substantial Muslim population.Over the years I ha...
Hyderabad Blue - BIRYANI
2007-12-03 13:43:00 India have a lots of clues and hints which defines it as Incredible..and one of them is Hyderabad.Hyderabad, which have turned up as the fifth largest metropolis of India, the state capital of Andhra Pradesh, known for its rich history, art & culture...But today it have an identity as booming IT City. Beautiful monument Charminar adds up to its beauty..more when thought about the beautiful & bold ladies born & brought up..like Miss Asia-Pacific 2000 Dia Mirza; Tennis player Sania Mirza...The City of Nizams smells like Heaven and the credit goes to The Briyani....the famous "Hyderabadi Biryani".Sources say that the biryani is originated from either Persia or Arabia. Biryani is derived from the Farsi word 'Birian' that means "fry before cooking".But in the Hyderabadi Biryani, neither the meat nor the rice is fried before cooking but they are marinated in a paste of yogurt and spices. The 'the marinated meat' is transferred to Handi (deep vessel) forming the layer of me...
By: Humming Today
This is how Arabs eat Biryani
2007-10-17 13:43:00 This is how Arabs eat Biryani in big functions. Women eat leftovers and I am not joking. Pathatic, isn't it ? Take Care Dr.Irfan Zafar
Murgh Biryani a.k.a. Chicken Biryani
2007-10-04 23:37:00 Ingredients 2 Cup Basmati rice 1.5 lbs Chicken pieces 1/2 cup Milk 1 cup Yogurt (curd) 3 Thinly sliced onions 1 tsp. Ginger paste 1/2 tsp. Garlic paste 1 tsp. Green chilli paste 1/2 cup Tomato puree 2 tsp. Red chilli powder 1 tsp. Turmeric Powder 1 tsp. Cumin powder (Roasted) 2 tsp. Garam Masala Powder 1/2 tsp. Green cardamom powder Pinch of Saffron 1 tsp. Coriander powder 2 tbsp. Green coriander ...
Biryani Special
2007-09-09 08:12:00 Biryani SpecialMutton Goli Biryani (Meatball Pulao)Ingredients:2 cups minced mutton / lamb / beef1 tsp garlic-ginger paste1 tsp salt1/4 tsp powdered black pepperoil for deep frying1/2 cup onions-browned crisp and brown2 cups rice-cleaned and soaked in water for 1 hour4 green cardamoms4 cloves1/2 tsp black cumin1/8 tsp cinnamon-powdered1 tsp salt or to taste1/2 tsp saffron soaked in 1/4 cup milk 2tbsp gheeMethod:Mix together the meat, garlic-ginger paste, salt and black pepper.Form into small balls and refrigerate for an hour.Deep fry the meat balls over high heat, first then over lower heat, till cooked through.Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.Turn around a few times, and add the rice and the salt.Add 2 1/2 cups water, and bring to a boil.Lower the heat, cover and let the rice cook, for 8 minutes.Shut off the heat, leaving the pan on the stove.The rice should be almost done.About 30 minutes before serving, divide the rice and meat ...
SOYA BIRYANI
2007-08-15 03:09:00 Soya Chunks are considered the source of complete protein which is packed with all essential amino acid. I personally don't like the chewy taste of the large soya chunks. So I decided to piece them into smaller chunks and make it more amenable to me, and made biryani from it! We had some guests over that night, and they initially thought I made chicken biryani for them; they loved it. This is my contribution for JFI-Rice which is hosted by my friend Sharmi who has been awarded the "Rocking blogger girl" award. My many congratulations to her. INGREDIENTS:3 Cups Basmati Rice-wash and soak for half hour1 big Onion - chopped lengthwise1 medium Tomato- chopped finely3 Tbsp pf Tomato Paste - tinned3 Tbsp Jeera seeds1 tsp Fennel seeds1/2 inch Cinnamon stick4 Cloves1 tsp Ginger-Garlic paste1 Cup Soya Chunks - Soaked in hot water for about 15 mins(Non Vegetarians can use chicken instead of soya)1/2 Cup Green peas -frozen3 Tbsp Cashew nuts1 Cup Milk1/4 cup of half and half( or whole milk)1 t...
By: Recipe Junction
HYDERABADI BIRYANI
2007-06-04 14:19:00 INGREDIENTS: 1 cup rice 1 tblspn butter/ghee 1 tspn Ginger and garlic paste ½ cup onion paste 1 cup tomato puree ½ cup chopped capsicum ½ cup chopped cauliflower ½ cup chopped French beans ½ cup chopped carrot ½ cup chopped potatoes ½ cup peas 3 cloves 3 whole black pepper 1 bay leaf 2 whole large cardamom (badi elaichi) 3 whole red chillies Salt to taste 1 tspn red chilly powder ½ tspn ...
By: Potluck recipes
Mutton Biryani
2007-05-22 23:04:00 I studied Applied Art at Abhinav Kala Mahavidyalaya in Pune. If you've ever driven past it, you know it takes real courage to admit that one studied there. During my fourth year, our class was situated in the basement of the college. This was great for two reasons. If it rained, the water in class came up at least waist level and all the tables would be floating. And if there was no electricity, it would be pitch dark. In any event, classes would be cancelled for the day. When this happened, there were two options. Either place yourself among some permanent fixtures at Vaishali. Or pig out on some of the most decadent Mutton Biryani at Durga Biryani House. Durga, which is situated on Tilak Road, right outside Tilak Smarak Mandir, is in a tiny 12' X 12' shop. It has a mezzanine floor which houses three and a half tables. I can bet good money that the mezzanine is an illegal construction. However, this is a minor detail when you consider that this little restaurant churns out the b...
By: Adhi Potoba
Authentic Hyderbadi Chicken Biryani with a Modern Dum
2007-05-18 00:00:00 Baking is an exact science. Indian Cooking is not. One of the most forgiving styles of cooking [except mithais and pakwaans], Indian cooking is kind to the cook and takes on as many beautiful and delicious variations as there are...
By: Gel's Kitchen
Vegetable Biryani
2007-05-09 15:38:00 The down side to having a really great cook for a mother is that eating out is almost always a big let down. Even worse is going out to a restaurant with her. Mine would always talk about how anything we ordered could be improved. And the great thing was that her suggestions were right on the money. There were a few places she would never complain about. Vaishali (till the cook who made the really good sambhar died.) The Oriental Room on Karve Rd. And the Durga Biryani. Mutton or Chicken Biryani is not an easy thing to make. But Vegetable Biryani is even harder to make. But the way mom made it, you wouldn't even miss the meat. My recipe comes nothing close to my my mother's recipe, but it is still pretty decent.Ingredients:3 cups Basmati Rice2 large Onions finely chopped2 large Tomatoes finely chopped1 large Onion cut lengthwise and deep fried till crispy1/2 cup Green Peas1/2 cup Capsicum (Green Pepper) chopped1/2 cup Carrots chopped1/2 cup Cauliflower chopped3-4 Green Chilies sl...
By: Adhi Potoba
Dum Biryani
2007-05-05 05:10:00 Hyderbadi style Dum Biryani Serves 4 basmati rice-250gms 500ml milk 50gm garam masala salt to taste 500gm mutton cut into chunks 100gm ghee onions 150gm slices ginger garlic paste 250 gm curd 5 green chilies slit length wise. Heat ghee in a pan . Add onions and sauté until light brown .add garam masala fry for a min. Add ginger garlic paste, salt sauté for 2 min. ...
By: Potluck recipes
Vegetable biryani
2007-04-29 02:07:00 Ingredients: Basmati rice ?350gms, washed and socked for 20min 120 gms ghee garam masal 100 gms onions 5 green chilly 50 gms ginger garlic paste 10 chilli powder salt to taste 100 gms potatoes pealed and cubed 100 gms carrots cubed 100 gms French beans diced 100 gm white pumpkin cubed 75gms green peas shelled 5 gm ginger cut Saffron a pinch soaked in a little milk 20 ...
By: Potluck recipes
?Biryani stinking? Muslims & ?cheeseburger wielding? Islamophobes [Digg]
2007-04-25 00:21:00 here are established World-Views that stubbornly pervert reality to very parochial points of view. In Muslims it is a profoundly deep rooted inferiority complex. In Islamophobes, there is a strong level of superiority complex, which we call the ?cheeseburger wielding? complex. This article explores both sides of the great clash of the civilizations
?Biryani stinking? Muslims & ?cheeseburger wielding? Islamophobes
2007-04-25 00:14:00 There are established World-Views that stubbornly pervert reality to very parochial points of view. In Muslims it is a profoundly deep rooted inferiority complex which we Towelians shall henceforth call the “Biryani stinking” complex (More on this below!). We could have called it the “Falafel snorting” complex but in light of the extreme anti-Arabism going ...
Biryani :)
2007-04-10 14:37:00 Check out the Arabian style of eating....................:)
By: BuzzVines
Chole Biryani a.k.a Garbanzo Beans & Rice with Spices
2007-04-07 04:29:00 INGREDIENTS: 1½ cup basmati rice 1 cup garbanzo beans 2 tbsp tea leaves Salt to taste 5-6 green cardamoms 2-3 bay leaves 2-3 cloves 1½ cups skimmed milk yogurt 1 tsp ginger paste 1 inch ginger (cut into thin strips) ½ cup fresh mint leaves 1 tsp green chilli paste 1 tsp red chilli powder 1 tsp garam masala powder 1 tsp turmeric powder 1 tsp garlic paste few strands of saffron 1 ...
Veg Biryani
2007-03-08 20:55:01 Yesterday was Sunday... As usual our special food cooking day... I had made-up my mind last weekend itself that its gonna be the "Biryani" special... I love making Biryani. Its a special dish for me which shows why I love cooking so much... The experience of cooking biryani is very special. The array of vegetables chopping, the aroma of spices, lovely saffron and the fragrant aroma of frying onions in ghee always amaze me... You will find different ways of cooking biryani's everytime... The ingredients may vary but the end result is always same...Fantabulous....Veg Biryani with Carrot RaitaIngredients:3 cups basmati rice, washed and soaked for 30 minutes3 medium onions, thinly sliced2 big carrots, cut into long strips2 medium potatoes, peeled and cubed8-10 Green beans, Cut into long strips3/4 cup of Green peas10-12 florets of Cauliflower1 tbps Ginger paste1 tbsp Garlic paste1 tin of Coconut Cream1/2 cup Ghee or vegetable oil3 tbps Everest biryani mixPinch of saffron stands1/2 cup o...
By: Monsoon Spice
KHALA CHANNA BIRYANI
2006-11-18 19:09:00 INGREDIENTS:3/4 Cup Black channa1 Big Onion4 Garlic Cloves1 Medium Tomato2 Cups Basmati rice1.5 Tbsp Tomato Paste(tinned)2 tsp Red Chili Powder1 tsp Haldi (Turmeric) Powder1Tbsp of Bombay Biryani Powder(Shan brand)note: u can use any pulav powder if u don't have this masala in your pantry but bombay biryani masala does wonders2 tsp of jeera seeds2 Tbsp of Butter/OilMETHOD:Soak the Black channa for about 8 hours in water and then drain and keep it in a warm place for another 8 hours and let it sprout nicely.Pressure cook these sprouted channa with some salt for about 2 to 3 whistles and drain and keep it aside.Now in a pan heat about 1 tsp of butter and add jeera. When it starts sputtering add in the basmatti rice and fry for about 5 mins. Add about 3.75 cups of water + salt and cook in an open pan until the water evaporates.In a kadai take the remaining oil/butter and fry the onion.When onions are semi done add in garlic cloves and fry until transparent.To this add chopped tomatoes...
By: Recipe Junction
|
|
 |
|
 |
