Anarkali Biryani Rice Recipe 2012

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

Preparation:
* 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 a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are 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.

Plain Chicken Pulao Eid Recipe

Plain Chicken Pulao Ingredients:
1 large or 2 kilograms of Chicken (skinned & cut into pieces)
2 cups of Plain Yogurt
1 tsp. of Garlic Paste (Pisa Lehsan)
1 tsp. of Ginger Paste (Pisi Adrak)
1 large Onion (chopped)
8 Cardamoms Pods (Choti Ilaichi)
1 tsp. Whole Cumin Seeds (Saabut Sufaid Zeera)
1 tsp. Cloves (Loungs)
3 Cinnamon Sticks (Dal Cheeni)
2-3 Green Chillies (Hari Mirch) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Turmeric Powder (Pisi Haldi)
1 cup Tomato Puree or 2 cups Tomatoes (chopped)
1 cup Fresh Mint Leaves (Podina)
½ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania)
2 cups of Long Grain Rice or Basmati Rice
2 tbsp. of Clarified Butter (Ghee) or Cooking Oil
2 cups of Hot Water
How to make Plain Chicken Pulao:
Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.
Add chopped tomatoes or tomato puree. When well mixed add plain yogurt and stir well.
Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.
Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.
Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

Murgh Biryani

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
 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 tast
Method:
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.

Khrasani Briyani

Ingredients:
Meat___ 1 kg
Rice___ 1 kg
Cradamon___ 3 tola
Onion___ 125 grams
Ginger___ 2 tola
Milk___ 2 tola
Ghee___ 250 grams
Clove___ 3 tola
Saffaron___ 3 masah
Black cumin seed___ as required
Salt, black pepper___ 2 tola
Cumin___ as required
Method:
Marinate the meat with salt, ginger extract and onion water and leave it then add saffaron, black pepper and cardamon into yoghurt and marinate the meat with it.
THen add cumin into alarge vessel and spread the layers of meat pieces into it and press the cloves on them.
Boil the rice then pour 2 fists of rice and one bowl of water on the meat and place the boiler over flame
and keep the fire strong.
Then add the remaining rice in it and add the remaining ghee over it and seal the boiler with flour.
Keep the fire more stronger and also place some fire upon the boiler.
After a while biryani\’s water becomes dry and it will gives
ghee sound at this time remove the fire from the boiler and heat it on coals only, do this procedure for maximum 20 minutes.
THen take out the biryani from the stove.
Serve it hot on the lay and have a praise for yourself from the guests.