3 Different Biryani Recipes|Easy and Unique|3 in 1 Video

Basic Recipe
Chicken Biryani
Description: Chicken Biryani is a popular South Asian mixed rice dish made with marinated chicken, basmati rice, and a blend of spices. It's a flavorful and aromatic one-pot meal that's perfect for special occasions or everyday meals.
Method:
Step 1: Prepare the Marinade
- In a large bowl, combine yogurt, lemon juice, ginger garlic paste, green chili, oil, salt, turmeric powder, Kashmiri red chili powder, biryani masala, coriander powder, roasted cumin powder, mint leaves, and coriander leaves.
- Mix well and taste test for salt and spice/heat. Adjust if required.
- Add chicken and marinate for at least 30 minutes or overnight in the refrigerator.
Step 2: Cook the Chicken
- Heat oil in a large pot or Dutch oven over medium heat.
- Add the marinated chicken and sauté for 4-5 minutes.
- Add 2 tablespoons of brown onions (reserved earlier) and ¼ cup hot water. Mix well.
- Cover and cook for 10-15 minutes or until the chicken is almost cooked through.
Step 3: Cook the Rice
- Rinse the rice well and soak it for at least 15 minutes.
- In a large pot, add 6 cups of water and whole spices (cardamoms, cloves, bay leaf, cinnamon, star anise, shahi jeera, and mace).
- Bring to a rolling boil, reduce the heat to medium, cover, and cook for 5 minutes.
- Add oil, drained rice, and salt. Bring to a rolling boil again and cook on high heat for 2-3 minutes or until the water is almost absorbed.
Step 4: Layer and Dum Cook
- In a large pot or Dutch oven, create a layer of cooked rice.
- Add a layer of cooked chicken on top of the rice.
- Repeat the layers, ending with a layer of rice on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes or until the rice is fully cooked and the flavors have melded together.
Step 5: Serve
- Turn off the heat and let the biryani rest for 5 minutes.
- Garnish with mint leaves, coriander leaves, and a few whole spices (if desired).
- Serve hot and enjoy!
Vegetable Biryani
Here is a vegetable biryani recipe.
Ingredients:
- 210g basmati rice
- 4 Tbsp vegetable oil and 1 Tsp ghee
- 1 bay leaf, 3 cardamom, 3 cloves, 1 small star anise, 1 cinnamon stick
- 2 medium size onions
- 1 Tbsp ginger garlic paste
- 1 small tomato
- Salt to taste
- 1 Tsp sugar
- 210g mixed vegetables (carrots, beans, potatoes, green peas, cauliflower)
- 1/4 Tsp turmeric powder
- 1/2 Tsp cumin powder
- 1 Tsp coriander powder
- 1 Tsp shahi biryani masala
- 1 Tsp Kashmiri chili powder
- 3 Tbsp whisked yogurt
- 2 slit green chilies
- Chopped coriander and mint leaves
- 2 cups hot water
- 1 Tsp lemon juice
- Fried onions
- Kewra water
- Crushed saffron mixed with warm milk
- 1 Tsp ghee
Instructions:
1. Soak the basmati rice in water for 15-30 minutes, then drain.
2. Slice two medium-sized onions and set aside 1/4 of it. Fry the remaining onions in vegetable oil until golden brown and set aside.
3. In the same oil, add ghee and saute the whole spices. Add the onions and fry until they are slightly brown. Add the ginger garlic paste, a tomato, a pinch of salt and sugar.
4. Cover and cook for 5-10 minutes, or until the tomato softens. Once soft, remove the skins with tongs.
5. Add the mixed vegetables, salt and the spices. Add the biryani masala for extra flavor.
6. Add the whisked yogurt and saute for a few minutes. Add the chopped coriander mint leaves, a few slit green chilies and 2 cups of hot water. Let it boil on high heat.
7. Once it boils, add the soaked strained rice, lemon juice and cover.
Chinese Biryani
Here is a Chinese biryani recipe ¹:
Ingredients:
1. 1 kg chicken boneless medium pieces (approx 2” pieces)
2. 200ml cooking oil
3. 600g rice
4. 250g medium egg noodles
5. 225g onion (diced)
6. 1 tsp ginger paste
7. 3 tsp garlic paste
8. 2 tsp sesame seed
9. 11/2 -2 tbsp crushed chilli flakes
10. 1 tbsp tomato ketchup
11. 1 tbsp Szechwan sauce
12. 1 tbsp light soya sauce
13. 3 tsp Ajinomoto (Chinese salt/flavour enhancer/monosodium-glutamate)
14. 2 tsp salt (adjust to taste)
Garnishings:
1. 120g spring onions (finely chopped)
2. 120g shallots (cut into quarters)
3. 200g mixed peppers (cut into strips)
4. 80g baby corn
Method:
Rice:
1. Wash and soak rice for 30 minutes.
2. In a pan boil 2 ltrs water.
3. Add rice with 2tsp salt.
4. Let it boil until rice is cooked.
5. Make sure the rice is not overcooked as it will be layered with the rest of the ingredients and will be steam cooked as well.
6. As soon as its cooked, immediately drain the remaining water using a sieve.
7. Leave the rice in the sieve for at least 20 minutes to drain the water completely.
Noodles:
1. Boil the noodles according to packet instructions.
2. Drain the water through sieve and run cold water through the noodles.
3. Braise with some oil.
4. Let it sit for 15-20 mins.
Chicken:
1. In a pot heat oil add sesame seeds and saute sliced onions.
2. When they turn slightly golden add chicken pieces with ginger garlic paste.
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