Biryani Help Needed
- Thread starter Shameez
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I am assuming you are referring to Biryani, I have never heard of Breyani before.
It's basically a one pot dish with meat and rice. You can use lamb or chicken to make the dish.
Here is a rough recipe and it's nothing to be scared about although I will say that to make a perfect biryani is an art in itself. I have had many bad versions of it and very few good versions of it and there are many steps involved but it's not hard, it just needs patience.
Step 1: Marinate the meat of your choice (lamb or whole chicken cut into peices) with some freshly grated ginger and garlic paste (1.5 tbsp). I would suggest doing this overnight and keep it covered in the fridge.
Step 2: Chop 3 large onions and fry them until golden brown and crisp. Drain on paper towels. You can also do this step the night before
Step 3: The day of making Biryani, blend 2 cups of plain yogurt and the fried onions and either 2 medium roma tomatoes or 3 tbsp of tomato sauce or puree. Also add 3 tsps of freshly roasted and ground cumin seeds, 3 tsp of freshly roasted and ground corrainder seeds and 2 tsps of chili powder
Step 4: Pour this blended mixture into the meat
Step 5: Put 4 tbsp of oil in a pan and once it's hot, temper whole spices - 2 sticks of cinnamon, 6 cloves, 4 cardamom pods and two whole green chilies slit. Once they splutter pour that into the meat, yogurt and spice mixture and stir to combine. Add salt to your taste
Step 6: Add 1/4 cup of freshly chopped cilantro to this mixture and stir it and leave it for 30 minutes to marinate some more
Step 7: Soak basmati rice (3 measuring cups) for 30 minutes
Step 8: Bring a large pot filled with water to a boil. Salt the water once it starts boiling. Strain the water out of the rice and add the rice to the boiling water. Cook it like you cook pasta - should be aldente
Step 9: When rice looks like is aldente (almost cook but still a bit firm), strain them in a colander
Step 10: Use a deep oven proof dish and layer the biryani. First apply some oil to the base. Then add some rice, followed by the marinated meat and yogurt mixture, followed by more rice and then meat finishing with the rice. Sprinkle a few tbsp of milk on the rice. Cover the pan tightly with a lid or foil
Step 11: Preheat oven to 300 degrees and place the biryani dish. Let it cook for atleast 2-3 hours. I start at 300 and leave it for about an hour at that temperature and then the next 2 hours I drop it to 250 and allow it to cook slowly. Yes after 3 hours of cooking the meat will be super tender
Step 12: Enjoy with an Indian raita
It's basically a one pot dish with meat and rice. You can use lamb or chicken to make the dish.
Here is a rough recipe and it's nothing to be scared about although I will say that to make a perfect biryani is an art in itself. I have had many bad versions of it and very few good versions of it and there are many steps involved but it's not hard, it just needs patience.
Step 1: Marinate the meat of your choice (lamb or whole chicken cut into peices) with some freshly grated ginger and garlic paste (1.5 tbsp). I would suggest doing this overnight and keep it covered in the fridge.
Step 2: Chop 3 large onions and fry them until golden brown and crisp. Drain on paper towels. You can also do this step the night before
Step 3: The day of making Biryani, blend 2 cups of plain yogurt and the fried onions and either 2 medium roma tomatoes or 3 tbsp of tomato sauce or puree. Also add 3 tsps of freshly roasted and ground cumin seeds, 3 tsp of freshly roasted and ground corrainder seeds and 2 tsps of chili powder
Step 4: Pour this blended mixture into the meat
Step 5: Put 4 tbsp of oil in a pan and once it's hot, temper whole spices - 2 sticks of cinnamon, 6 cloves, 4 cardamom pods and two whole green chilies slit. Once they splutter pour that into the meat, yogurt and spice mixture and stir to combine. Add salt to your taste
Step 6: Add 1/4 cup of freshly chopped cilantro to this mixture and stir it and leave it for 30 minutes to marinate some more
Step 7: Soak basmati rice (3 measuring cups) for 30 minutes
Step 8: Bring a large pot filled with water to a boil. Salt the water once it starts boiling. Strain the water out of the rice and add the rice to the boiling water. Cook it like you cook pasta - should be aldente
Step 9: When rice looks like is aldente (almost cook but still a bit firm), strain them in a colander
Step 10: Use a deep oven proof dish and layer the biryani. First apply some oil to the base. Then add some rice, followed by the marinated meat and yogurt mixture, followed by more rice and then meat finishing with the rice. Sprinkle a few tbsp of milk on the rice. Cover the pan tightly with a lid or foil
Step 11: Preheat oven to 300 degrees and place the biryani dish. Let it cook for atleast 2-3 hours. I start at 300 and leave it for about an hour at that temperature and then the next 2 hours I drop it to 250 and allow it to cook slowly. Yes after 3 hours of cooking the meat will be super tender
Step 12: Enjoy with an Indian raita
CWS4322
Chef Extraordinaire
I've only made it a couple of times. The recipe I used was vegetarian (eggplant was in it as I recall). I think it was in the Playboy's Guide to Entertaining...or something like that--one of the 1000+ cookbooks I bought at an auction. I have my cookbooks still packed, but it was a very good recipe and if I remember, once I unpack, I can post the particulars re: the book or PM you the recipe. It was quite easy to make.
CWS4322
Chef Extraordinaire
It is actually fairly easy to make.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Thanks for the recipe, Yakuta! It sounds very good! I had never heard of biryani.
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
This is the recipe and method I use.I use boned leg of lamb and serve the biryani with a good gravy.
Hyderabadi Mutton Biryani - YouTube
Hyderabadi Mutton Biryani - YouTube
Andy M.
Certified Pretend Chef
I just watched the chicken version of that video.
I am making this right now....
Are we sure that the OP meant "biryani"? I notice the title has been changed. There is such a thing as a "breyani". It seems to be a Malay or South African lamb stew.
Gravy Queen
Head Chef
I have a super easy recipe from Rachel Allen, incredibly easy to do and very tasty, I will write it up for you. I love biryani.
Thank you for sharing your awesome recipe, I will be making this sometime very soon.
Bolas De Fraile said:
I enjoyed the you tubes some helpful hints
