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Need muslim Non-veg Biriyani receipe?

Discussion in 'NonVegetarian Kitchen' started by SivaranjaniR, Jul 21, 2009.

  1. SivaranjaniR

    SivaranjaniR New IL'ite

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    Hai,

    Can anyone say about the Chicken/Mutton Biriyani receipes of Muslim..?
    I like Muslim Briyani very much... I know their cooking method is different....
    They will keep the chicken pieces below the rice, at the bottom of the cooking vessel and will cook the biriyani...
    I am interested to know the method of their cooking...

    :)
    Regards,
    Siva
     
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  2. swapnagada

    swapnagada New IL'ite

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    Hey it is called Hyderabadi Dum ka Biryani you can search it online you will get lots of recepies.

    Swapna Gada
     
  3. Prettina

    Prettina Gold IL'ite

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  4. swee2

    swee2 Silver IL'ite

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    Hey siva.. M a muslim and can help you with this..
    The method is long but quite easy so look for the recipe i am just posting for you!!
     
    1 person likes this.
  5. swee2

    swee2 Silver IL'ite

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    This is the recipe with which we prepare chicken/mutton biryani at our home:
    dont go with the spices.. As it is tasty like that only..

    ingredients:
    -400 gms chicken or mutton ( boneless would be preferable)
    -250 gm curd( sour)
    -1 tbsp garlic paste
    -1 tbsp ginger paste
    - 5 medium sized onions ( sliced finely)
    - 6 to 7 green chillies( one cut in two pieces)
    - coriander leaves & mint leaves as per desire.
    - garam masala( 1/2 tsp shahee jeera, 3 sticks cinnamon, 2-3 cardamoms, 3-4 cloves, 3-4 black peppercorns) all at two place, one for the meat & the other for the rice.
    -1/2 kg basmati rice
    - salt( to taste)
    - red chilli pwder( 2 tbsp)
    - turmeric pwder( 1 tsp)
    - milk ( 1 teacup)
    - lemon juice ( as desired, ill say for 2 -3 lemons)
    - orange food color( if desired)
    -oil ( 1 teacup)
    - water

    method:
    for preparing the meat:
    - put the oil in a HEAVY bottom pan.
    - put the finely sliced onions, fry while stirring till crisp golden brown.
    - take out few onions for later use and on the remaing put the ginger& the garlic paste.
    -when done, add the curd , all the spices ( ground spices+ garam masala), hara masala ( green chillies+ coriander leaves+ mint leaves) and the meat.
    - keep stiring for the curd to give a boil
    ( remember no water is added, as the meat & the curd will leave the moisture by them selves)
    - after the boil, simmer & cook for half an hour otr till the meat is cooked while stirring in short whiles.
    - cook the gravy till all the moisture absorbs & the fat saperates.
    Its done

    cooking the rice:
    - pour water in a pan( no quantity recommended as the excess water is to be drained)
    - add salt to taste ( remember salt was also put in the meat so check for the quantity)
    - add the garam masala
    - put the water to boil
    - in this time,wash the basmati rice, remember that the basmati rice are very delicate so u dont break them, it will spoil the texture.
    - as water boils, add the rice and cook it uncovered while the rice is almost done.
    - drain the excess water

    layering:
    - when water is drained , take out half of the rice out.
    - spread the remaining rice evenly, put the meat gravy on it.
    - put the remaining rice on the top. Spread evenly.
    - put the milk over it (If using color add the color in the milk first & then pour)
    - pour the lemon juice on the top
    - sprinkle the remaining brown onions on the top.
    - cover the lid and cook it on dum
    ( very low flame , with the lid covered completely so that the biryani cooks in its own heat)
    - check for the biryani , if its done.

    Mix the rice but dont mix it completely as it will give the texture of a biryani.
    Serve with dahi ki chutney!!!

    I hope you liked it.. do post me , how it comes out..
    Take care
     
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  6. navis

    navis Gold IL'ite

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    hi,swee

    dont we need to add tomatoes for gravy part. should we keep a heavy vessel half filled with water on top of the lid,my muslim neighbour does it if so whats the reason for it.clear my doubts please
     
  7. swee2

    swee2 Silver IL'ite

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    Hii navis!
    No .. No tomatoes required for the gravy as curd is already the major part for it.
    & its not necessary to keep a half filled vessel on the top, the thought is just of keeping some weight over the vessel during dumm, which is recommended because the vapour or the heat cannot escape through it so as the biryani should cook in its own heat. This process is called dumm.
    Some people also use flour dough and seal the entire rim of the vessel, ensuring there's no space for heat to come out.
    Its essential for the process. Its your wish that u opt for any method, either keep some weight, or any heavy vessel on the top or seal the rim of the vessel.
    Hope this answer your question!!
     
  8. rosy786

    rosy786 IL Hall of Fame

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    wow..my mouth is watering to read the yammy briyani receipe by you dear..

    I dont know to do,so inshaallah i will try this dear soon and tell you..

    as im great fan of Briyani..

    Im noting this in my cookery diary.If any doubt will ask you dear

    Note:your Pm inbox is full dear.so unable to send you Pm's..please delete few Pm's
     
  9. rosy786

    rosy786 IL Hall of Fame

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    Include me in this list..

    Im a muslim but knows only to eat Briyani..

    Jazakkulaah swee,for recipe as me too made a note to try it
     
  10. swee2

    swee2 Silver IL'ite

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    Hey rosy.. Thnx a lot dear..
    Ok i am deleting my pm inbox..
    Hey the result that comes out is really yummy.. Just try it & please let me know how it came..and ask as many doubts as you can with me ..i'l try to make them clear..
    Take care.. & allahafiz!!
     
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