What is Biryani

In this recipe, we are going to discuss how to Make Mutton Biryani step by step | Indian Mutton Biryani at home. but first of all, we need to understand the word biryani. The name biryani is derived from the Farsi word ‘birian’, which means “fried” or “roasted”. Based on the cooking style and the name, it appears that the dish originated in Persia or Arabia. While some others think it came from Persia via Afghanistan to north India, others think it was brought by the Arab traders via the Arabian Sea to Calicut. Anything else we have to believe that it came from Arabia to Calicut. When we think about biryani our mouth starts watering. Now a day’s biryani is an essential part of our life. On every occasion like marriage, birthday parties, festivals biryani is needed. Without biryani the function is incomplete.

Different varieties of biryani are preparing now. But “Hyderabad biryani” is rated first in taste. It came from nizam’s kitchen in Hyderabad; there are varieties of biryani that come from Nizam’s kitchen. There are so many ingredients that are used for the preparation of biryani. From one place to another the taste and preparation of biryani become vary according to the ingredients added. In Kerala “Kozhikode biryani” is famous, because it was brought by the Arab traders via the Arabian Sea to Calicut.

For the preparation of biryani the rice and curry cook separately. Too much cook the rice is not good; half-boiled rice is used for the preparation. All the ingredients are also cooked separately. Biryani is considered a healthy food because it contains ghee, butter, nuts, raisins, vegetables, fruits, leaves, etc. Currently, various types of biryani are there to eat in special names. If we have gone to a restaurant and look through the menu we are wondering how many types of biryani in there. For example Chicken biryani– there are so many varieties of chicken biryani.

how many types of biryani in the world

• Vegetable biryani
• Chicken biryani
• Mutton biryani
• Beef biryani
• Duck biryani
• Veal biryani
• Prawn biryani
• Fish biryani
• Lucknowi, or Awadhi, biryani
• Kolkata biryani
• Memoni biryani
• Hyderabadi biryani
• Malabar biryani
• Thalassery biryani
• Ambur biryani
• Dindigul biryani
• and so on….

These types of biryani are again preparing in many other varieties and give special names. In every place and restaurant, their own varieties and specials are there. Everyone eats biryani without age limits or categories. So Biryani is tasty as well as healthy food.

Mutton Biryani INGREDIENTS: (How to prepare Mutton Biryani) For Mutton Curry:-

Mutton-1 kg
Cinnamon-2 pieces
Cloves-1 teaspoon
Cardamom-1 teaspoon
Hot water-1 cup
Salt-as required
Refined oil-1/2 cup
Sliced onion-4 nos
Ghee-1 cup
Garlic paste-2 tablespoon
Ginger paste-2 tablespoon
Coriander powder-1 teaspoon
Chilly powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Fennel-2 teaspoon
Green Chilly-4 nos
Curd-1 cup
Coriander leaves-2 tablespoon
Tomato pieces-4 nos
Cashew nut-1/4 cup
Grind coconut-1/2 cup
Lemon juice as needed

Now the main question is How to make Indian Mutton Biryani at home

Here we are going to share a delicious mutton biryani step by step

METHOD OF PREPARATION:- (Marination of mutton)

• Cut mutton into medium-sized pieces.
• To this add 1 cup of boiled water.
• Add cinnamon, cloves, cardamom, and salt.
• Close this mixture with a water-filled plate and cook it on a low flame.
• Cook the meat until the gravy becomes thick.
• Heat oil in a saucepan.
• Add sliced onion and fry until it becomes brown.
• In another saucepan heat ghee and fry, ginger paste & garlic paste.
• To this add the ground paste of 12-14 ingredients and fry.
• Add some tomato pieces and fry them until the oil starts to separate.
• Later add green chili, curd, and coriander leaves fried onion, and mutton.
• Mix it well. close the utensil and cook it for 10 minutes on low flame.
• Make sure the gravy completely covers the meat pieces.
• Put cashew and coconut paste in it.
• Add lemonade juice and a little salt to it.
• Curry is ready to serve.

Mutton Biryani RICE Recipe:-

• Soaked basmati rice for 15 minutes – 3/4 kg
• Water – 12 cup
• Salt – as required
• Ghee – ½ cup
• Sliced Onion – ½ cup
• Cashew nut – ¼ cup
• Raisins – ¼ cup
• Saffron flower – ¼ teaspoon
• Milk – ½ cup

METHOD OF PREPARATION for Indian mutton biryani

• Heat oven at 325-degree Fahrenheit heat.
• Add basmati rice in 12 cups of boiled water.
• Cook.
• Fry sliced onion in ghee until it becomes golden brown in color. Then fry cashew nut and raisins.
• Take a large skillet, spread ghee over the bottom, and put some rice over it.
• Alternate the rice and chicken mixture in layers.
• Pour chicken gravy over this, then add balance rice.
• Sprinkle Saffron flower mixed with milk.
• Tightly cover and cook the skillet in the preheated oven for 30 minutes.

Garnish with fried onion, cashew nut, raisins, and serve.

5 Tips you must remember for this Easy Mutton Biryani step by step

1- Don’t overcook the rice

2- Cook a delicious gravy first

3- Always choose the best quality for Basmati rice

4- Don’t skip marinating the mutton

5- Follow the right Mutton to Rice ratio

I think i have discuss all the things abut how to make mutton biryani step by step | indian mutton biryani

Enjoy!!!

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This recipe of veg biryani or Vegetable Biryani Recipe is an interesting biryani dish, one that is quite tasty. With a very appetizing color and a fantastic taste. You can’t go wrong serving it with either mint chutney or even something simple as just plain yogurt.

This Vegetable Biryani Recipe is an interesting biryani dish, one that is quite tasty. With a very appetizing color and a fantastic taste. You can’t go wrong serving it with either mint chutney or even something simple as just plain yogurt.

Read also- best 3 easy ways to make fish biryani at home

Ingredients for Vegetable Biryani Recipe | Recipe of veg biryani

• ghee (clarified butter), or olive oil -2 tablespoons
• cut into 1/2-inch dice -1 red onion
• cumin seed – 1/2 teaspoon
• cinnamon stick – 1 (1 inch) piece
• peppercorns -7
• ginger garlic paste – 1 tablespoon
• tomato, diced – 1
• water -1/2 cup
• peas -1/2 cup
• diced carrot -1/2 cup
• diced potato – 1/2 cup
• chicken bouillon – 1 cube
• salt – 1 teaspoon
• ground red chile pepper – 1/4 teaspoon
• black pepper – 1/4 teaspoon
• garam masala – 1/2 teaspoon
• ground turmeric -1/4 teaspoon
• water -4 cups
• basmati rice, rinsed and drained -2 cups

Recipe of veg biryani | vegetable biryani recipe

Preparation Method For Vegetable Biryani Recipe

1. Prepare a batch of ghee in a large Dutch oven. Set it over a medium flame. Put in onion and let it cook until the onion softens. This should take roughly three minutes. Put in cumin seed along with peppercorns and cinnamon stick. Cook this mixture until fragrance comes from the spices, and you start to notice the cumin seed popping. Again, this too will take about three minutes.

2. Next, you will add in a paste made from garlic, along with your tomatoes. Bathe this in a half cup of water. Simmer this until the water evaporates. You’re looking at five minutes or so for this. Then blend in your potatoes, carrots and peas. Add chicken bouillon to season, along with red chile, salt and black pepper, turmeric, and garam masala. Mix these up good and thorough. Add a lid to the pot and continue to simmer for three more minutes.

3. Add in four cups of water and boil, with the flame on high. Once you’ve achieved a boil, add in basmati rice, stirring while going to a medium heat. Later, again put the lid back on, let it fume for another 10 minutes. Cook it at lower flame until the the rice goes soft. This should not be done for more than 10 to 15 minutes.

Read also- Palak paneer recipe

recipe of veg biryani

Serving Suggestion for Vegetable Biryani Recipe

Serve Vegetable Biryani with Raita,chutney or even something simple as just plain yoghurt.
If you already tried this Vegetable Biryani Recipe, than we recommend you try these recipes as well, vegetable biryani recipe by sanjeev kapoor, indian vegetable biryani recipe, spicy vegetable biryani recipe, layered vegetable biryani, vegetable biryani recipe south Indian and hyderabadi vegetable biryani recipe
*Picture is for decoration purpose only

The second recipe of veg biryani | vegetable biryani recipe

Ingredients:-

1. Onion (Sliced) – 2 Nos
2. Tomato (Small pieces) – 2 Nos
3. Small pieces of cooked Vegetables (carrot, beans, cauliflower, potato and green peas)
4. Cream – 4 tablespoon
5. Curd – 6 tablespoon
6. Sugar – 1 and half teaspoon
7. Lemon Juice – half portion of lemon
8. Ghee – 6 tablespoon
9. Refined Oil – 6 tablespoon
10. Corriander leaves (as required)

Preparation of Paste

1. Kashmiri Chilli – 4 Nos
2. Green Chilli – 2 Nos
3. Garlic – 4 Nos
4. Ginger – half inch piece
5. Cashewnut – 2 tablespoon
6. Corriander – 1 teaspoon
7. Jeera – one fourth of teaspoon
8. Cardamom – 4 Nos
9. Grampoo – 3 Nos
10. Pepper – 4 Nos

Preparation of Rice

1. Basmati rice – 2 cup
2. Saffron – one fourth of teaspoon
3. Milk – one fourth of cup
4. Onion (Sliced) – 2
5. Cardamom – 4 Nos
6. Refined Oil + Ghee – 4 tablespoon

Method of Preparation

• Heat oven at 350degree celcious.
• Fry rice in ghee. Pour 4 cup of water and add required salt in it. Cook well. Make sure, the rice not to stick each other.
• Fry Onion and cardamom with little ghee and add it to rice.
• Mix saffron with milk. Add this mixture to half portion of rice.
• Add 4 tbs of curd to remaining portion of rice and mix.

Preparation of Curry

• Fry Onion till it becomes brown color using 6tbs of ghee.
• Add prepared paste to this and stir.
• Add tomato pieces, sugar, cream and 2 tbs curd. Cook for 10 minutes.
• Add lemon juice and coriander leaves.

Curry ready

Method of Baking

• Put curry and mixed saffron flower rice one at a time to a baking vessel.
• Add curd rice over this.
• Bake it in microwave for 5 minutes or bake it in pre-heated oen for about 15 to 20 minutes.
• Garnish with fried onion, cashew nut, kismis and serve.

Recipe of veg biryani

Visit here- The Writer Mama

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Many people don’t even think about preparing fish biryani at home as it seems to be difficult. However, it is not as difficult as they think. Few things to keep in mind while cooking this are

• You need to use the boneless fish instead of using traditional fish. If something goes wrong at least you may have a chance to eat.
• Use round thick-bottomed non-stick cooking pot.
• You will need a flat tawa / pan on that the cooking pot should be placed.
• Keep an eye while preparation on dum to avoid sticking out or overcooking.
• If you’re a beginner, better you start with fewer quantities.

In this recipe, I’m gonna show you how to make Bengali fish biryani and traditional fish biryani at home.

Please try and enjoy this amazing recipe…

Method of making Fish Biryani (first recipe)

Ingredients for making fish biryani at home:-

1. Kingfish– 1/2 kg
2. Basmati Rice – 1/2 kg
3. Sliced Onion –1 nos
4. Green chilly – 4 nos
5. Minced Ginger – 4-inch pieces
6. Garlic – 2 cloves
7. Ghee – 1 teaspoon
8. Chilli Powder-1/2 teaspoon
9. Turmeric powder – 1/2 teaspoon
10. Refined Oil – as required
11. Chopped coriander leaves -2 tablespoon
12. Sliced tomato-1
13. ajowan powder -1 teaspoon
14. cardamom -10 nos
15. cumin seeds-1/2 teaspoon
16. mustard -1/2 teaspoon
17. Dried plums -10
18. Chopped mint leaves -1tablespoon
19. Water-1/2 cup
20. Red food color – 3 pinch
21. Salt – as required

Method of marination process:-

• Cut the fish into small pieces and drain.
• Grind green chilly, ginger, garlic.
• This paste mix with salt, chilly powder, and ajowan powder.
• Marinate fish pieces with this mixture and keep it for an hour.

Fry your marinated fish:-

• Heat oil in a saucepan.
• Splutter mustard and cumin seeds.
• Add sliced onion and fry until brown.
• Add sliced tomato and stir continuously.
• As required add little water to prevent the mixture sticks on the bottom of the pan.
• Fry the mixture until the oil starts to separate.
• Add fish pieces and stir.
• Make sure the mixture completely covers the fish.
• Reduce heat.
• Cover the pan tightly and cook for 15 minutes.

Preparation of rice:-

• Fry rice in ghee.
• Pour a double quantity of water and add the required quantity of salt in it.
• Cook well. Make sure, the rice not to stick to each other.
• Spread a little rice in a vessel
• Over this add one layer of fish masala.
• Above that add dried plums.
• Repeat the process.
• Pour coriander leaves, mint leaves, little water, and cardamom powder.
• Do not stir.
• Sprinkle food color mixed in water over it.
• Tightly cover and cook for 15 minutes.

Read also- best yogurt smoothie for weight loss

The second method of making fish biryani at home:-

Ingredients:-

1. 1 Kingfish– 1/2 kg
2. Basmati Rice – 1/2 kg
3. Sliced Onion – 4 nos
4. Minced Green chilly – 7 nos
5. Minced Ginger – 4-inch pieces
6. Garlic – 2 cloves
7. Ghee – 1 teaspoon
8. Chilli powder-1teaspoon
9. Turmeric powder – half teaspoon
10. Refined Oil – as required for fry
11. Corriander leaves -50gm
12. Coconut paste-1/2 part
13. Curd-1cup

Method:-

• Heat oven at 325-degree Fahrenheit heat.
• Marinate fish pieces with chilly powder, coriander powder, and salt.
• Keep it for one hour.
• Half fry the fish.
• Remaining fish fried oil, fry onion, green chilly, ginger, garlic and coriander leaves.
• To this add coconut paste and curd, again stir.
• To this add fried fish and cook with little gravy.
• Fry rice in ghee.
• Pour a double quantity of water and add the required quantity of salt in it.
• Cook well. Make sure, the rice not to stick to each other.
• Spread rice in a vessel and sprinkle some garam masala powder on it.
• Over this add fried fishes.
• Add rice and fish one by one.
• Then bake this in preheated oven for 30 minutes.

visit here- The Writer Mama

3rd recipe of Fish Biryani Recipe

This Fish Biryani Recipe is best served alongside a Raita, and a green salad with radishes, a vinegar dressing, and green chilis.

This Fish Biryani Recipe is best served alongside a Raita, and a green salad with radishes, a vinegar dressing, and green chilis.

Ingredients For Fish Biryani Recipe

1 # cod (or any white fish fillets) – 300 g skinless and boneless
2 # oil – 3 tablespoons
3 # rice – 300 g
4 # cumin seed (jeera ) – 1 teaspoon
5 # mustard seeds – 1/2 teaspoon
6 # chopped – 1 garlic clove
7 # fresh ginger, peeled – 1-inch piece
8 # carom seeds (ajowan) – 1 teaspoon
9 # green chilies – 4
10 # red chili powder – 1/2 teaspoon
11 #salt – According to taste
12 # green cardamoms – 10
13 # black cardamom pods – 4
14 # cloves – 6
15 # black pepper – 10 pieces
16 # cinnamon stick – 1-inch piece
17 # bay leaves (Tez patta) – 2
18 # dried plums (aaloo Bukhara) – 10
19 # green chili peppers, finely chopped – 6 pieces
20 # coriander leaves, fresh – 2 tablespoons
21 # yellow food coloring – 3 pinches

Preparation Method for Fish Biryani Recipe

1. Rinse off your fish and get it dry. Slice it up into one-inch pieces. Add the chilis, ginger, and garlic into a blender and mash it up into a paste. Add salt, ajowan, and chili powder to the paste. Rub this paste all over the fish chunks. Put it to the side for the next two hours.

2. Now you are going to put oil into a frying pan, preferably a shallow one, and heat it up. Once heated put mustard seeds and cumin into the pan. You’ll know the oil is hot enough when the seeds sputter and pop immediately. At this point, introduce chopped onions. Stir often, until golden brown. Add in tomatoes and don’t let up on the stirring. This will take about ten minutes, as the tomato becomes pulpy. If you need to, you can add water so nothing sticks to the pan. When the oil starts to separate you are done.

3. Drop the fish pieces into the pan now, coating it with the tomato sauce. Turn down your flame; put a lid over the pan, making sure it is tight. Allow it to cook for fifteen minutes as the fish becomes tender. Add coriander that’s been finely chopped. Don’t let it cool.

4. Put rice to soak in water for thirty minutes. Take out another pan; boil the rice in it, adding two or three teaspoons of salt with lots of water. Drain the water when the rice is three-fourths of the way cooked.

5. Get out a bigger pan and layer the bottom two inches with rice. Put the fish and sauce as the next layer. Mix in dried plums here. Keep adding new layers until you have no more rice or fish to add. Mint leaves and more coriander top everything off. Add half a cup of water with cardamom to the rice. No stirring. Add in food coloring with a touch of water and put it over the rice.

6. Put a tight lid over this pan, cooking everything for twenty minutes.

7. When finished cooking, leave the lid on for a few minutes. Then remove and fluff up the rice.

Serving Suggestion for Fish Biryani Recipe

Serve with salad. Enjoy.

This Fish Biryani Recipe is enough for 3 to 4 people and takes approximately 1 hour.
If you tried Fish Biryani Recipe than why not try Indian fish biryani recipe and Hyderabadi fish biryani recipe.
Thanks for the fish biryani recipe Page.

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Palak paneer sabzi is very tasty and healthy and is liked by everyone. Today we will make palak paneer ki sabzi. Let see what all ingredients are required to make this recipe.

Ingredient for palak paneer recipe

• Palak – 500 grams (washed)
• Paneer – 300 grams (cut in pieces).
• cumin seeds – ½ tsp.
• asafoetida (Hing)– 1-2 pinch
• Turmeric powder – ¼ tsp
• Red chilly powder – less than ¼ tsp
• Salt – to taste or less than ½ tbsp.
• Gram flour – 1 tbsp
• Garam masala – less than ¼ tsp
• Green coriander -1-2 tbsp (finely chopped)
• Tomato – 3-4
• Green chilly – 1
• Ginger – 1 inch (grated)

Procedure for making palak paneer

• Firstly we will boil the palak for 5 minutes
• Now we will chop the palak as it has cooled down now. 
• We will now start with the procedure of making sabzi. 
• Add about 1.5 tsp oil in preheated pan. 
• After oil gets heated add cumin seeds and asafoetida. 
• After it gets roasted add turmeric powder, coriander powder, gram flour in it. roast the gram flour lightly and then add tomato, ginger chilly paste.
• Frizz the masala for few minutes until oil starts floating on the surface. 
• It takes 5-6 minutes to sauté the masala. 
• Add red chilly powder according to your taste while stirring the masala.
•  Masala is ready, 
• we will now add palak in it. 
• Add little 2-3 tsp water 
• Add salt as per taste, garam masala into it 
• Mix all the ingredients nicely. 
• Now we will add paneer in the mixture. 
• Now Cover the pan with a lid and cook the sabzi for 2 minutes on low flame so that all ingredients get properly mixed with paneer. 
• Sabzi is ready now. Add green coriander in the sabzi. 
• To make sabzi more tempting and tasty we will garnish with cream or malai. 
• It can be served with chapatti, paratha, naan, and rice. 

[sc_fs_faq sc_id=”fs_faql9didlyuh” html=”true” headline=”h2″ img=”” question=”Is Palak Paneer good for health?” img_alt=”” css_class=”” ]of course yes, spinach, tofu, and other milk made items are rich in calcium. calcium levels ensure healthy bones, teeth, heart muscles, and nerve functioning too. cottage cheese can help regulate sugar levels too. paneer have high levels of protein.[/sc_fs_faq]

Also read- How to make veg macaroni pasta recipe at home

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How to make veg Macaroni Pasta Recipe at home

Kids often like eating macaroni and today we’ll make veg macaroni for them with loads of vegetables and this will taste scrumptious.
Let’s start with the procedure of making a veg macaroni pasta recipe.

• 1 capsicum,
• 2 tomatoes,
• cabbage,
• 2 carrots
• 1 green chilly.
• Green coriander  leaves
• Macaroni – 1 cup
• Tomato sauce – 3 to 4 tbsp
• Oil – 2 tbsp
• Chaat masala – 1 tsp
• Red chilly powder – less than 1/4 tsp
• Salt – 1 tsp or as per taste
• Ginger paste – 1 tsp

 

Read also-

How to make Onion Rings Super Crispy for breakfast

Effective Tomato Diet for weight loss | weight loss

Step by Step procedure of making veg macaroni pasta at home

1.  We’ll boil the macaroni first. For boiling the macaroni, take any vessel and add 2.5 to 3 cups of water into it.
2.  Add 1 tsp oil and ½ tsp salt into the water. We need enough water for boiling the macaroni. Allow the water to simmer.
3. For making water boil fast cover the vessel.
4. Chop the vegetables for the macaroni. Remove the seeds before you chop capsicum finely. Remove the seeds of the tomatoes as well and the chop it.
5. It’s time to put the macroni in boiling water and cook for 10-12 minutes. Keep stirring the macaroni at regular intervals so that it doesn’t stick to the bottom of the pan.
6. Check the macaroni as well. Macaroni has puffed up and you can press it to check for softness.
7. when Macaroni is aptly boiled. Turn off the flame, Strain the macaroni and remove the extra water.
8. Add 2 tbsp oil in a pan and heat it sufficiently. Add ginger paste to the oil when it get sufficiently hot.
9. (You can also grate the 1-inch ginger piece and use instead of ginger paste.)
   

   For 2 to 3 members this much quantity macroni is sufficient.

10. Also, you can add 1 green chilly (chopped) and sauté for a while.
11. Now add carrots and sauté for a while.
12. Also, add capsicum along with it and sauté for 1 to 2 minutes until they get crunchy.
13. Keep the flame high for 2 minutes,
14. Now add cabbage and tomatoes.
15.  You can use cauliflower, beans or peas as per your choice. Saute them for 2 minutes.
16. Now add ½ tsp salt and 1 tsp chaat masala.
17. Also, add less than ¼ tsp red chilly powder. (If kids don’t prefer eating spicy at all then skip the use of green chilly as well. Ginger and chaat masala will give apt spiciness to the macaroni. )
18. We have taken 4 tbsp tomato sauce, add it as well.
19. Now add boiled macaroni and mix well.
20. Add some green coriander as well.
21. Mix all ingredients for 1 minute really well and reduce the flame.

 The vegetable macaroni pasta recipe is ready, garnish with some green coriander sprigs.

 

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