BIRIYANI

About this recipe:

Biryani is derived from the Farsi word ‘Birian’. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia.

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Biriyani Masala:

You can cook to perfection; the taste is royal and the aroma magnificent. The first bite of the biryani that you make with our masala will put you in food heaven conjuring perfection.

Ingredients

Biriyani Rice – 1Kg
Chicken/Mutton/Beef – 1 Kg
Aksa Biriyani Masala – 4 tbsp
Onion Sliced – 5 no.s
Ginger Garlic Paste – 2 tbsp
Sliced Green Chillies – 3 no.s
Tomatoes – 3 no.s
Cloves - 10 no.s

Cinnamon Stick – 4 pcs.
Cardamom – 6 no.s
Bay Leaves – 4 no.s
Yoghurt – ½ cup
Coriander/Puthina Leaves – a small bunch
Salt - as required
Ghee – as required
Cashew Nuts – 10 no.s

Rice

Soak rice for half an hour and drain it. Boil Water. Add half of the whole spices (items 8-11) and salt to taste. Add the drained rice into the boiling water and cook till half done. Drain and keep it aside.

Chicken/Mutton/Beef

Cut chicken/mutton/beef into medium sized pieces. Marinate with Aksa Biriyani Masala, Yoghurt, Salt for 30 minutes. Heat ghee in a vessel and add remaining whole spices. Add sliced onions into it. Saute onion till golden brown. Add ginger garlic paste and sauté for 2-3 minutes. Add tomatoes. Saute again. Then add marinated chicken/mutton/beef pieces, green chillies, half of the coriander and puthina leaves and cook in a low flame until it is done.

Biriyani

Layer the cooked rice and chicken/mutton/beef mixture. Bake it for 30 min. in a low flame. Garnish with cashew nuts sauted in ghee and the remaining coriander and puthina leaves. Tasty chicken/mutton/beef biriyani is ready.

BIRIYANI

About this recipe:

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Biriyani Masala:

Ingredients

Directions

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