Bihar Boti Biryani Recipe

INGREDIENTS : ½ kg bOiled rIce  1 kg boneless Chicken  2 Onions  4 small Cardamoms  4 Aniseeds  4 green chilies  1 pinch yellow color  1 cup Oil  50 grams Plums  ½ bunch mint  375 grams yogurt  1 tsp black cumin  1 tsp whole black pepper  1 tsp Turmeric powder  1 tsp kewra  1 tsp Salt  ½ tsp Nutmeg, mace powder  2 tsp Ginger Garlic powder  2 tsp Papaya paste  2 tsp red chili powder  1 piece of coal

How To Cook Bihar Boti Biryani : Coat 1 kg boneless chicken with 1- ½ kg yogurt, 2 tsp papaya paste, 2 tsp red chili powder, 1 tsp salt, 50 grams apricot, 4 small cardamoms, 4 ani seeds, 1 tsp black cumin, 1 tsp turmeric, ½ tsp mace and nut meg powder, 2 tsp ginger garlic paste, 1 tsp whole black pepper and 1 tsp kewra and leave coated chicken for 20 minutes. Heat oil and fry 2 onions until they are golden brown. Add beef and cook it on low flames until water has dried. Add ½ bunch mint and 4 green chilies and put a layer of ½ kg rice and 1 pinch of yellow food color on it and allow simmering on low flames for 20 minutes. Allow coal simmering before serving.

Tikka Biryani Recipe

INGREDIENTS : For Chicken marination  1) 1 kg Chicken  2) 1 cup yogurt  3) 1 tsp zeera powder  4) 2 tbsp Ginger Garlic paste  5) 2-3 tbsp tikka boti masala  6) 2 tbsp Vinegar  7) 1/2 tsp Salt  8) 1/2 tsp red Chilli powder  For rIce  1) 4 Onions slIces  2) 1 packet shan sindhi biryani masala  3) 3 Tomatoes(cube cut)  4) 2 Potatoes(cut into 8 pieces)  5) 6 Green chillies  6) Coriander and Mint leaves as required  7) 2 Chicken cubes  8) 1 tsp black cumin  9) 1 kg rIce  10) 2 pinch yellow colour  11) 1/2 cup yogurt  12) 1 tbsp Ginger Garlic paste  13) Oil as required

How To Cook TIKKA BIRYANI : 1. put yogurt,vinegar,salt,tikka masala,red chilli,ginger garlic and white cumin powder in chicken for marination,leave it for 1/2 -1 hr. 2. Then spread some oil in the baking dish put chicken in it and bake till chicken tenders and become golden brown. 3. Bake on 200 degress till then chicken's water dry after that bake it on 120-150 degree in a separate pan put some oil and cook onions in it till golden brown. 4.Then put ginger garlic ,tomatoes,chicken cubes,cover it so that tomatoes become soft ,then mix it well,after that add potatoes,yogurt and green chillies. 5. When potatoes become tender then add sindhi biryani masala,mix it well.remove from stove,curry is ready. For layers 1. spread 1 layer of boiled rice 2. sprinkle food colour 3. spread 1 layer of curry 4. spread coriander and mint leaves then again spread layer of rice 5. food colour 6. curry and coriander n mint leaves. 7. after that on the top put all the chicken pieces and spread balck cumin and brown crispy onion and 2-3 tbsp oil. 8. now cover it and let it cook for 10-15 mins on low blaze. 9. after 10 mins remove it from stove and mix it in that way that some rice are yellow 10. some white n some are orange. 11. serve it with chill raita n salad.

Broast Biryani Recipe

INGREDIENTS : Chicken 1kg broast pec,  Black paper 2 tsp,  Soya sauce 2tbs,  Salt 2tsp,  /Red Chilly powder/Kutti lal mirch 2tbsp,  Coriander leaves paste/Hara masala 2tsp,  Zafraan 1tsp  Onion 5 medium  Coriander powder 1 ,,  Lemon 1  Green Chilly/Sabet harri mirch 7 or 8,  Kewra,  Curd,  Ginger Garlic paste/Adrak lahsan ka past 3tbs  Jaefal 1  Black Pepper/Kali sabit mirch 7  Cardamom/Elichi 2   Taj 1 tukra,  Egg 2 to3  Bread crams ,basmati rice 1kg How To Cook Broast Biryani : Take finely washed chicjken  add ginger paste, black pepper, salt, soya sauce, red chilly powder coriander paste to it and marinate leave for 2 hours and steam it for 20 min and broast chicken add eggsthen wrap the mixture in bread crams. And take oil in pan and fry onions till it turns golden brown  now add all masala’s green chilly paste, ginger garlic paste, zafran kewra, dhania powder and fry it when it starts giving good smell add broast , add put this broast mixture on boiled rice, serve this with boiled rice and raita.

Malai Tikka Biryani Recipe

INGREDIENTS : • Chicken (boneless) ½ kg  • RIce (soakes) ½ kg  • Green Tomatoes (cut in rounds) 1/2kg  • Green chillies 50 grams  • Star Aniseeds 2  • Green Cardamoms 4  • Bay leaves 2  • Black pepperCorns 1tsp  • Red Chilli powder 1tsp  • Cumin seeds 2tsp  • Ginger/ Garlic paste 2 tsp  • Cream 1 cup  • Yogurt 1 cup  • Mint leaves (chopped) 2 bunches  • Screwpine 1tsp  • Yellow food colour ½ tsp  • Salt 1tsp  • Butter 50 grams  • Oil ½ cup

How To Cook Malai Tikka Biryani : • Marinate chicken with yogurt, salt, cream, black pepper, cumin, star aniseeds, red chillies, cardamoms and ginger/garlic pate for an hour. • Heat oil in a pot .Add tomatoes and fry for a while. Add chicken and cook for 20 minutes on medium falme in a separate pot heat butter and add green chillies, salt bay leaves and rice with water. Cook until water dries . • Make space in centre of cooked rice. • Place chicken, mint screwpine and food colour in the centre and put on dum. Smoke ingredients before serving.

Chicken Masala Biryani Recipe

INGREDIENTS : 1)RIce 1kg  2)Chicken 1kg  3)Onion 12small (cut finly)  4)Ginger Garlic paste 10tbsp  5)Red Chilli powder 2tsp  6)Gram masala pwd 1tsp  7)Pounded chilli 1tsp  8)Black peper pwd 1/2tsp  9)Turmeric pwd 1tsp  10)Coriander pwd 5tbspfull  11)Salt to taste  12)Bay leaves 2  13)Cummin seed 1tsp  14)Nutmeg & mace pwd 1/2tsp  15)Badyan pwd 1/2tsp  16)yogurt 1/2 pao  17)Tomatoes 6large  18)Prunello (aalobukhara) 7,8  19)Oil 1cup  20)Condiments:2green Cardamom,2brownCardamom3 Cloves,3black pepper,2Cinnamon stick  21)Essence 1drop  INGRIDIENTS FOR LAYERS:  Green chillies 5,6 (cut vertically)  Mint leaves a bunch  Lemon 1 (SlIces)  Yellow food colour 1/2tsp in each layer

How To Cook Chicken Masala Biryani : 1.Soak rice for 20 mins. 2.Heat oil fry onion untill they are golden brown take out and spread on paper after gets crispy, grind them. 3.Add ginger garlic paste fry min 20mins or smell remove properly,add all condiments add chicken fry a while add fried onion,yogurt,tomatoes,prunello cook till chicken tender properly now add badyan pwd,nutmeg & mace pwd essence rmove from stove. 4. LAYERS: Boil rice in a large vessel add a few mint leaves,whole condiments and 1 lemon's juice. 5. When rice half-done throw water . 6. Divide rice & chicken into three parts, Now in another large vessel spread one layer of rice ,on layer spread one part of chicken,sprink food colour ,mint leaves,green chillies,lemon slices do same twice more and on lower blaze steam rice for 20 mins. 7. Serve hot with raita and salad.

Murgh Biryani Recipe

INGREDIENTS : 1) Basmati rIce 500 gms  2) Chicken(cut into pieces)750 gms  3) Curd 125 gms  4) Onions(slIced & fried) 100 gms  5) Green chillies 7-8  6) Ginger-Garlic paste 2 tbsp  7) Coriander leaves(cut) 1/2 cup  8) Mint leaves 8-10  9) Lime juIce 1/4 cup  10) Kesar(soaked in Milk) 4-6 strands  11) Ghee 100 gms  12) Garam masala 1 tsp  13) Salt to taste

How To Cook Murgh Biryani : 1. Marinate the chicken pieces with ginger-garlic paste, half of the fried onions, half the chillis and a little salt. 2. Refrigerate for 3 to 4 hours. 3. Add curd 1 hour before cooking the biryani. 4. Wash the rice and keep aside. 5. Take water in a vessel for boiling, add garam masala and 2 tbsp salt. 6. When the water boils add the rice. 7. Allow the rice to boil till bubbles apear 3 to 4 times. 8. The rice at this stage is partially cooked. 9. Drain out the water. 10. In a thick bottom vessel put the marinated chicken pieces and mix with half of the ghee and spread uniformly at the bottom. 11. Over this put the entire quantity of rice and spread it uniformly. 12. On this sprinkle fried onions, coriander leaves, mint leaves, lime juice, saffron soaked in milk and the rest of the ghee. 13. Cover the vessel with a foil and a lid and cook on medium heat for 12 to 15 minutes and then on slow heat for 5 to 10 minutes. 14. Mix thoroughly from top to bottom.

Bohri Chicken Biryani Recipe

INGREDIENTS : • RIce 1/2 kg  • Chicken - 8 pieces 1/2 kg  • Whole Garam masala for bOiling rIce  • Green chillies  • Cloves of Garlic  • Ginger  • Potatoes  • Red Chilli powder  • Black Cardamom (Bari elaichi) 1  • Cinammon stick, 1  • Cloves (Long) 5-6  • Black pepperCorns (Kali mirchay) 5-6  • Zeera 1 tsp  • Yoghurt - beaten 1/2 cup  • Salt 2 1/2 tsp  • Tumeric (Haldi) 1/4 tsp  • Red Chilli powder (Lal mirch) 1 tsp  • Onion - browned, and crushed lightly 1  • Mace 1/4 tsp  • Nutmeg (Javartri) 1/4 tsp  • Green Cardamom powder (Choti elaichi) 1/4 tsp  • Oil 3/4 cup  • Saffron 1/8th tsp  • Kewra essance 1 tsp  • Yellow colouring as required  • Coriander leaves chopped 2 tbsp  • Green chillies 5-6  • Mint leaves 10-12

How To Cook Bohri Chicken Biryani : • To Boil Rice: Soak rice for 30 mints, in boiling water, add 1 tbsp salt, and whole garam masala boil rice so they are half done. • To Make Hara Masala: Add in a blender 7-8 green chillies, 7-8 cloves of garlic, 1 inch ginger and make a paste. • To make Chicken Masala: Heat pan on medium flame, add 3/4 oil. • Add 1 black cardamom (bari elaichi), 1 cinnamon stick, 5-6 cloves (Long) and 5-6 black peppercorns (kali mirchay) and 1 tsp zeera and followed by chicken. • Then add hara masala and mix chicken. • Add potatoes and mix. • Add 2 1/2 tsp salt, 1/4 tsp haldi, 1 tsp Red chili (lal mirch). • Add 1 cup little water to help and then add yoghurt and mix. • Add browned onion, jafel, javartri, choti elaichi (green cardamom) powder. • Cover with lid, and let it cook on medium-low heat. • Once the chicken is almost cooked, add fresh chopped coriander leaves, green chilies and mint leaves, mix and cover. • Once the water is evaporated and chicken is cooked, remove from heat. • In the chicken pan, put the potatoes and chicken pieces against the sides of the pan, so that it forms a ring. • There will be oil and masala left in centre of the pan. • Then cover with the rice, without mixing. • In a bowl dissolve yellow color, saffron and kewra essence, and sprinkle over on one side of the rice. • Sprinkle 2-3 tsp of oil over the rice as well. • Cover with lid, and on very low heat, put the biryani on dum (steam) for 10 mins.  Note: You can make this chicken biryani with red meat; just add potatoes and other masala (spices) once the meat has cooked.

Anarkali Biryani Recipe

INGREDIENTS : • 1/2 kg rIce  • 375 gm boneless Chicken  • 250 gm yogurt  • 5 green chilies, chopped  • 2 Tomatoes, chopped  • 2 onion, thinly slIced  • 2 tbsp Garlic Ginger paste  • 1/2 tsp jailfel and jalwatrey powder  • 1/4 bunch fresh Coriander, chopped  • 1/4 bunch Mint leaves, chopped  • 8 whole black pepper  • 6 Cloves  • 1 tbsp Cumin seeds  • 4 green Cardamoms  • 4 sticks Cinnamon  • 20 cashew nuts  • 20 Pistachios  • 20 chilghozas  • 1 tsp red food color  • Few bay leaves  • 2 tbsp crushed Pomegranate seeds (anardana)  • 50 gm dry Plums  • 1 tsp cumin powder  • 2 tbsp red chili powder  • 1 tsp Turmeric powder  • 2 tbsp kewra  • Salt to taste  • 1 cup Ghee

How To Cook Anarkali Biryani : • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes. • Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown. • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt. • In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands. • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat. • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat. • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice. • In gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice is half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice. • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes. • Serve hot with raita and salad.