INTRODUCTION TO BIRYANI ;
When three friends get together their first choice is biryani. Let's look for a treat where we can get delicious biryani. Biryani is a food that never gets boring no matter how many times you eat it. From children to adults, biryani is also sought after and tasted. In cities, every street has a biryani shop, whether it has street lights or not. It is no wonder that biryani, which has the power to make your tongue salivate, has become a favorite dish among Indians. But, it is surprising that its homeland is not India. Takes it to the 2nd century AD. Historical traces of biryani can be seen in Sangamon literature. Ancient Tamils have been preparing and eating a dish in the same process as biryani is cooked. Its name is 'Oxon Sore'. The Mongol emperor Timur invaded India in 1398. There is also a historical information that this biryani was cooked exclusively for the soldiers then. Parallel to this, the Arabs, who were engaged in sea trade all over the world, had the habit of cooking and eating biryani when they came to Kochi, Kerala. It is also said that biryani may have spread through them. It became a favorite dish of the Nazism of Hyderabad and the Nabobs of Luck now. Biryani chefs are world renowned. It turned out to be a dish prepared by Muslims. The history of biryani is as endless as its taste. Rice and meat are first poured separately and boiled only half. Then two layers of rice and meat are boiled in a large pot. This will cook the rice very well. This method of boiling the spices and meat separately, and the rice separately, pioneered other types of biryani. Aveda biryani is very popular in Luck now. Later Mughal Biryani also spread from Delhi. Apart from India, biryanis like Ceylon biryani, Pakistani Sindhi biryani, Malaysian biryani have conquered the people. Since biryani is non-veg, it is good to add bark, bay leaves, cloves, mint, ginger and garlic to help with digestion. Similarly, you can drink non-dairy ginger tea, green tea, black tea after eating biryani. These increase the digestive power. Prevents flatulence.
NOTE : Eating ice cream after eating biryani causes fat in the stomach to solidify. Doctors say that this habit should be avoided.
HOW TO MAKE CHICKEN BIRYANI ;
REQUIRED THINGS ;
- 1/2 kg chicken curry
- 2 cups basmati rice
- 3 onions
- 2 tomatoes
- 2 green chilies
- Handful of coriander
- Handful of mint
- 1/2 spoon turmeric powder
- 1 spoon of chili powder
- Salt as needed
- 3 spoons ginger garlic paste
- 1/4 cup curd
- 1 bar
- 2 cloves
- 1 biryani leaf
- 1 spoon of aniseed
- 1 Marathi Moku
- 3 buckets of water
- 3 tbsp oil
- 1 tablespoon ghee
COOKING RECIPES ;
Clean the chicken curry well and add turmeric powder and keep it clean. Wash basmati rice thoroughly with water and soak it in water. Pour oil and ghee in the cooker and when dry, add bark, cloves, biryani leaves, aniseed, Marathi pods and add long chopped onions, green chilies and sauté until golden brown. Then add ginger garlic paste and tomato and salute. Then add salt, turmeric powder, chilly powder and salute until the green smell goes away. Then add mint and coriander and stir well. Add curd and sauté well. Then mix well and when the oil separates, add the chicken curry and stir well. Cover and cook until the curry is half cooked and the water comes out. Then pour 3 tumblers of water and check the salt and alkalinity. When the water comes to a boil, strain the basmati rice without water and add it to it and mix. Add some coriander and mint leaves, cover and let it cook for 2 whistles. After the whistle, open the lid and stir well, pour 2 spoons of ghee and stir for 5 minutes and then serve hot. Delicious chicken biryani is ready.
HOW TO MAKE MUTTON BIRYANI ;
REQUIRED THINGS ;
- 2 cups basmati rice
- 1 kg of mutton
- 5 large onions
- 4 tomatoes
- 3 green chilies
- 3 bars
- 1 biryani leaf
- 4 cloves
- 3 cardamom
- 8 garlic
- ½ cup curd
- A small piece of ginger
- A little coriander
- A little mint
- 3 spoons coriander powder
- 3 spoons of chickpea powder
- 2 spoons of mutton masala
- Salt as required
- Water as required
- 2 spoons of oil
- 4 spoons of ghee
RECIPES ;
The mutton should be cleaned and taken. Now add 1 spoon of turmeric powder, ½ teaspoon of turmeric powder, 1 tablespoon of coriander powder and a little coriander leaves and mix well. Now the mutton should be boiled till 7 whistles. Now in a mixing jar, add cardamom bark, cloves, biryani leaves, a little pepper, a tablespoon of dal powder, coriander powder, tomatoes, green chilies, turmeric powder, a little salt, a small piece of garlic, a small piece of ginger, and a big onion. In a pan add 2 table spoon of oil 2 table spoon of ghee and add one table spoon of anise cumin seeds and biryani leaves. Add chopped onion and saute well. Then the ground masala should be mixed with it. Now add 2 tablespoons of mutton masala to it. Now add the boiled mutton and mix well. Now add half a cup of curd to it. Then add basmati rice soaked for one hour and mix well, add required amount of water and salt. Cover and cook on medium heat for 20 minutes. After 20 minutes add 2 tbsp. of ghee and stir and add some coriander leaves. Delicious mutton biryani is ready.
HOW TO MAKE FISH BIRYANI ;
REQUIRED THINGS ;
- Fish – 1/4 kg
- Tomatoes – 160 grams
- Salt – required quantity
- Mint, Coriander leaves – 1/4 bunch
- Chili powder – 2 teaspoons
- Rice – 3 cups
- Taniya toll – 2 teaspoons
- Turmeric powder – 1/4 teaspoon
- Curd – 2 cups
- Onion - 150 grams
- Ginger and garlic paste – 3 teaspoons
- Oil – 1/2 teaspoon
COOKING RECIPES ;
First clean the fish and cut it into pieces. Finely chop the onion and tomato. Grate the chilies. Pour oil in a wide pan and when it dries, add cinnamon and cinnamon. Fry onion, ginger-garlic paste, tomato, mint and coriander leaves one after the other. Add curd and enough salt and fry the fish. Continue adding chili powder, Tanya powder and turmeric powder. Add one and a half parts of basmati rice and 2 parts of sate rice and boil it. Add the “thrum” to the pan and let it simmer for a while. When the cooker gives a whistle, keep it on low flame and switch off the stove. Delicious fish biryani is ready.
INTRODUCTION TO BIRYANI ;
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