Ramadan Recipes 2019: 4 Delicious Biryani for Your Table

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The 4 Quick biryani recipes are here for you to make your iftar peppery and tasty. Try These Ramadan recipes 2019.

What to make today? Biryani… a nice option, but too much time-consuming… Here we present you with 4 quick biryani recipes which are easy to make and less time gaining for iftar and dinner. Have a look at the recipes.

1.     Special Degi Biryani Recipe:

Ingredients:

  • Chicken ½ kg
  • Lal mirch powder (Red chili powder) 2 tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Garam masala powder 1 tsp
  • Oil ½ Cup
  • Hari elaichi (Green cardamom) 3-4
  • Laung (Cloves) 4-5
  • Tez paat (Bay leaves) 2-3
  • Badiyan ka phool (Star anise) 1
  • Zeera (Cumin seeds) ½ tsp
  • Hari mirch (Green chilies) julienne 3-4
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Tamatar (Tomato) 1 small
  • Namak (Salt) 1 tsp or to taste
  • Dahi (Yogurt) whisked ½ Cup
  • Zarda ka rang (Yellow food color) ½ tsp or as required
  • Chawal (Rice) Sella ½ kg (soaked & boiled with salt)
  • Pyaz (Onion) fried 1 medium
  • Hara dhania (Fresh coriander) chopped 2-3 tbs
  • Podina (Mint leaves) chopped 2-3 tbs
  • Hari mirch ka achar (Pickled green chilies) 2 tbs
  • Chawal (Rice) Sella boiled
  • Pyaz (Onion) fried 1 small
  • Kewra water 1 tbp

Method:

  • In chicken, add red chili powder, turmeric powder, coriander powder and garam masala powder, mix well and marinate for 15 minutes.
  • Cut pickled green chilies with the help of kitchen scissor & set aside.
  • In pot, add oil, green cardamom, cloves, bay leaves, star anise, cumin seeds and mix well.
  • Now add marinated chicken, green chilies and mix well.
  • Add ginger garlic paste and mix well for 2-3 minutes then cover and cook on low flame for 6-8 minutes.
  • Add tomato and salt mix well and cook until tomatoes are soft.
  • Add yogurt and mix well, cover and cook for 5 minutes then cook on high flame until oil separates.
  • In yogurt, add yellow food color and mix well & add it in pot.
  • Cut pickled green chilies with the help of kitchen scissor & set aside.
  • Add half quantity of boiled rice, fried onion, fresh coriander, mint leaves, pickled green chilies, remaining  boiled rice, fried onion and kewra water.
  • Cover and steam cook on low flame for 8-10 minutes.

2.     Chicken Masala Biryani Recipe:


Ingredients:

  • Chicken with bones 1 kg
  • Pyaz (Onion) sliced 1 medium
  • Tamatar (Tomatoes) sliced 3 medium
  • Hara dhania (Fresh coriander) chopped ½ Cup
  • Podina (Mint leaves) chopped ½ Cup
  • Lemon juice 2 tbs
  • Cooking oil 1 Cup
  • Pyaz (Onion) sliced 4 large
  • Hari elaichi (Green cardamom) 3-4
  • Badi elaichi (Black cardamom) 2-3
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Laung (Cloves) 6-7
  • Darchini (Cinnamon sticks) 2
  • Tez paat (Bay leaves) 2
  • Hari mirch (Green chilies) 5-6
  • Adrak lehsan paste (Ginger garlic paste) 3 tbs
  • Pani (Water) 1-2 tbs
  • Dhania powder (Coriander powder) 2 tsp
  • Haldee powder (Turmeric powder) 1 tsp
  • Garam masala (allspice powder) 1 tsp
  • Paprika powder ½ tbs
  • Lal mirch powder (Red chili powder) 1 & ½ tbs or to taste
  • Namak (Salt) 2 tsp or to taste
  • Chawal (Rice) Sella/Basmati 1 kg (soaked & boiled until ¾ th done)
  • Javatri powder (Mace powder) ¼ tsp
  • Jaifil powder (Nutmeg powder) ¼ tsp
  • Pani (Water) 1-2 tbs
  • Zarda ka rang (Yellow food color) ½ tsp or as required

Method:

  • In bowl, add onion, tomatoes, and fresh coriander, mint leaves, lemon juice, mix well & set aside.
  • In pot, add cooking oil, onion and fry until golden brown (approx. 10-12 minutes) & take out half quantity of fried onion and reserve for later use.
  • Add green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves, green chilies and mix well.
  • Add ginger garlic paste and cook for 2-3 minutes.
  • Add water and mix well.
  • Add coriander powder, turmeric powder, garam masala powder, paprika powder, red chili powder, salt and mix well.
  • Add onion & tomato mixture, mix well and cook until tomatoes are soft.
  • Add chicken and mix well until changes color.
  • Cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates and take out in a bowl.
  • In the same pot, add half layer of boiled rice and spread it.
  • Add cooked chicken and add remaining boiled rice.
  • Add mace powder and nutmeg powder.
  • In water, add yellow food color and mix well.
  • Ad dissolve food color and fried onion, cover and steam cook on low flame for 10 minutes.

3.     Special BBQ biryani recipe:

Ingredients:

  • Chicken with bones 1 kg
  • Lal mirch (Red chili) whole 6
  • Dhania (Coriander) seeds 1 tbsp
  • Garam masala (All spice) 8-10
  • Baadiyan ka phool (Star anise) half
  • Zeera (Cumin) seeds 1 tbs
  • Kaali mirch (Black pepper) corns 10
  • Long (Cloves) 7-8
  • Bari elaichi (Black cardamom) 1
  • Zarday ka rang (Yellow food color) pinch
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch (Red chili) powder 1 tsp or to taste
  • Haldee (Turmeric powder) ¼ tsp
  • Adrak lehsan (Ginger garlic) paste ½ tbs
  • Dahi (Yogurt) 2 tbs
  • Lemon juice 1 & ½ tbs
  • Chicken biryani cut 500gms
  • Cooking oil as required
  • Cooking oil ½ cup
  • Pyaaz (Onion) sliced 1
  • Tez pata (Bay leaves) 2
  • Hari elaichi (Green cardamom) 3
  • Darchini (Cinnamon) stick 1
  • Green chilies 4-5
  • Tamatar (Tomatoes) sliced 1
  • Haldee (Turmeric) powder ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch (Red chili) powder 1 tsp or to taste
  • Garam masala powder 1 tsp
  • Adrak lehsan (Ginger garlic) paste 1 tbs
  • Dahi (Yogurt) ½ cup
  • Hara dhania (Fresh coriander) ½ cup
  • Podina (Mint) leaves ½ cup
  • Pyaz (Onion) fried ½ cup
  • Dahi (Yogurt) ¼ cup
  • Zarday ka rang (Yellow food color) ½ tsp
  • Chawal (Rice) ½ kg soaked and boiled
  • Pyaaz (Onion) fried as required

Method:

  • Grind whole red chilies, coriander seeds, all spice, Star anise, cumin seeds, black pepper corns, cloves and black cardamom until coarsely ground and set aside.
  • In a bowl mix yellow food color, salt, red chili powder, turmeric powder, ginger garlic paste and yogurt and add in chicken and mix well and marinate for 30 minutes.
  • Fry the chicken mix until it is done and charred and give coal smoke for 2 minutes and set aside. -In another pot add onions in heated oil and fry till translucent then add bay leaves, cinnamon, green cardamom and fry until golden brown and crackled.
  • Then add green chilies, tomatoes, turmeric powder, salt, red chili powder, prepared spice mix, garam masala powder, ginger garlic paste, mix and add yogurt, then mix well and cook until oil separates.
  • Then add fresh coriander, mint leaves, fried onion and the BBQ chicken.
  • Whisk yellow food color in yogurt and add in the biryani mix.
  • Add the boiled rice and sprinkle with fried onion and the prepared spice mix then cover with lid and steam cook for 8-10 minutes.

4.     Jhat Pat Handi Dum Biryani Recipe:

Ingredients:

  • Chicken with bones ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Lal mirch powder (Red chili powder) 1 tbs or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 tbs
  • Garam masala powder 1 tsp
  • Namak (Salt) 1 & ½ tsp or to taste
  • Pyaz (Onion) fried 1 small
  • Dahi (Yogurt) whisked ½ Cup
  • Ghee 2 tbs
  • Podina (Mint leaves) handful
  • Pyaz (Onion) fried 2-3 tbs
  • Chawal (Rice) basmati 2 Cups (soaked & half boiled with salt)
  • Ghee 1 tbs
  • Pani (Water) 2 tbs
  • Zarda ka rang (Yellow food color) ½ tsp or as required
  • Pyaz (Onion) handful
  • Podina (Mint leaves) handful

Method:

  • In pot, add chicken, ginger garlic paste and apply evenly.
  • Add red chili powder, turmeric powder, coriander powder, garam masala powder, salt, fried onion and mix well.
  • Add yogurt and ghee, mix & apply evenly, cover and let it marinate for 4 hours or overnight in refrigerator.
  • Put the pot on stove, add mint leaves, fried onion, boiled rice and ghee.
  • In water, add yellow food color and mix well, add it in pot then add fried onion and mint leaves.
  • Cover and seal the pot with dough & cook on high flame for 5 minutes to build up steam then set the flame to low and cook for 30 minutes.

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