Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.
The name is derived from the Persian word berya(n) (?????) which means "fried" or "roasted".The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travellers and merchants.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad,Mirchi ka salan - a green chili curry,Bagare Baingan (Roasted Eggplant).
The difference between biryani and pulao is that while pulao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables.
A Vegetable Biryani Recipe was amongst one of the few recipes that I wanted to post from a long time. One of my favorite food is the biryani which I learnt in hyderabad.Biryani cooking is a lengthy process. Yet it is worth it. It is one of the most grand, noble and delectable recipe from nawabs of hyderabad.The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together.The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
Hyderabadi biryani is of two types, the Kacchi (raw) Biryani,and the Pakki biryani.
Kachchi gosht ki biryani
The kachchi gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
Pakki biryani
In a pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.
There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, cashew, peas, cauliflower and potato.
An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives the biryani its uniqueness and originality. This is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
Few words about dum cooking or dum pukht:
Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. Dum Pukht literally means choking off the steam. The food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. This tradition of dum pukht originated in Persia where the dish was prepared, sealed and then buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisine which is from the city of Lucknow – Uttar Pradesh. Nowadays Dum Pukht is also used in Hyderabadi, Mughlai and Punjabi cuisines. Some of the popular dum recipes are : Dum Aloo, Handi Veg Biryani, Dum Chicken biryani,Hyderabadi dum ka murgh.
Ingredients
Rice:
1 and half cup basmati rice
3 green cardamoms
1 black cardamoms
2 cloves
1 cinnamon of 2 inch
1 bay leaf
2 mace strands
3 cups water
salt
Vegetable Gravy:
1/2 medium sized cauliflower, florets removed
1 medium sized carrot, diced
1 medium sized potato, cubed
1 cup of chopped french beans
1/2 cup frozen/fresh peas
1 and half onion, finely sliced
2 green chili, slit
1 tbsp ginger garlic paste
1 tsp coriander cumin /dhania jeere powder
1 tsp hyderabadi garam masala
1 tsp shaha jeera /black cumin
2 tomatoes pureed
1 cup (vati) whisked curd
1/4 tsp turmeric powder
1/2 tsp red chili powder/cayenne pepper
3 tbsp ghee
salt
Assembling/garnishing:
1/2 cup chopped coriander/cilantro leaves
1/2 cup mint leaves
2 onions sliced
100 gms whisked curd
a few saffron strands
1 tbsp milk
Method
Rice:
1.Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
2.In a large heavy bottomed vessel pour in surplus water and add shahzeera, dried bay leaf, cloves, green cardamoms,black cardamom,Cinnamon,cloves ,mace and cover with a lid. Let it come a rolling boil. Once boiling, drain the soaking rice and add to the boiling water. Let it cook until the rice if half done. Once done, drain the rice and keep ready.
Garnishing
3.In a small cup, pour in warm milk and saffron strands. Keep aside.
4. In a large and wide saucepan, add oil and as soon as it warms up add the sliced onions and fry them while stirring frequently until evenly golden brown in colour. Remove the pan from heat and using a slotted spoon transfer half of the fried onion into a platter and reserve for garnish.
5.Fry the cashew nuts in the same oil & keep aside.
Vegetable Gravy
6.In the same saucepan, add the ghee,fried onions,black cumin seeds, ginger-garlic paste and green chillies, stir fry for a minute. Immediately add all the mixed vegetables.
7 Also add red chili powder, 1 1/2 tsp of salt,1 tsp coriander cumin powder,hyderabadi garam masala and turmeric powder and chopped cilantro. Mix well very gently.
8.Increase the heat to high .Stir the vegetables every two minutes, add tomato puree. Now add the yogurt and mix. Lower the heat to medium high and let cook covered for 3-5 minutes. Once the vegetables are cooked, (but not mushy) (do not overcook the vegetables) (pierce a knife into a potato and check if it is done) uncover and cook on high for 1 minute while stirring & switch off gas. Keep aside.
Assembling the Biryani & cooking on Dum:
9. Now lets start the layering process of Biryani.
10, in the same vessel, add half of the drained rice. Now add the cooked mixed vegetables. Spread over the rice evenly. Now spread the reserved fried onions meant for garnish, and the chopped mint leaves, toasted/fried almonds or cashewnuts or raisins. evenly over the vegetables.
11. Next, arrange the left over rice evenly covering the vegetables. Lastly, pour evenly the saffron milk. For a special touch, garnish with more fried onions, finely chopped cilantro and mint leaves, toasted/fried almonds or cashewnuts or raisins. flame.
12. Cover the vessel properly with aluminium foil or place a clean kitchen towel on the top of vessel & then place tight lid with a weight (eg a pressure cooker or kadhai) placed on the lid so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
13 Cook the Biryani on high for 2 minutes. You will notice that a good amount of steam has built up, meaning first steam. Then take a old iron tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done.
14.Remove from heat. Let the Biryani sit for 15 minutes before serving. Dig a spoon into the vessel and gently mix the Biryani. Serve on a platter.
15.While serving, make sure you equally serve the vegetables as well as rice.
16.Serve the yummy veg biryani with your choice of raita,, mango pickle, roasted papad,
17.Other accompaniments for this Hyderabad Veg Biryani would be Mirchi ka Salan,baghare baingan & dahi ki chutney .......an appropriate sumptuous ,aromatic & heavenly hyderabadi meal.
The name is derived from the Persian word berya(n) (?????) which means "fried" or "roasted".The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travellers and merchants.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad,Mirchi ka salan - a green chili curry,Bagare Baingan (Roasted Eggplant).
The difference between biryani and pulao is that while pulao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables.
A Vegetable Biryani Recipe was amongst one of the few recipes that I wanted to post from a long time. One of my favorite food is the biryani which I learnt in hyderabad.Biryani cooking is a lengthy process. Yet it is worth it. It is one of the most grand, noble and delectable recipe from nawabs of hyderabad.The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together.The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
Hyderabadi biryani is of two types, the Kacchi (raw) Biryani,and the Pakki biryani.
Kachchi gosht ki biryani
The kachchi gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
Pakki biryani
In a pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.
There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, cashew, peas, cauliflower and potato.
An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives the biryani its uniqueness and originality. This is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
Few words about dum cooking or dum pukht:
Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. Dum Pukht literally means choking off the steam. The food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. This tradition of dum pukht originated in Persia where the dish was prepared, sealed and then buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisine which is from the city of Lucknow – Uttar Pradesh. Nowadays Dum Pukht is also used in Hyderabadi, Mughlai and Punjabi cuisines. Some of the popular dum recipes are : Dum Aloo, Handi Veg Biryani, Dum Chicken biryani,Hyderabadi dum ka murgh.
Ingredients
Rice:
1 and half cup basmati rice
3 green cardamoms
1 black cardamoms
2 cloves
1 cinnamon of 2 inch
1 bay leaf
2 mace strands
3 cups water
salt
1/2 medium sized cauliflower, florets removed
1 medium sized carrot, diced
1 medium sized potato, cubed
1 cup of chopped french beans
1/2 cup frozen/fresh peas
1 and half onion, finely sliced
2 green chili, slit
1 tbsp ginger garlic paste
1 tsp coriander cumin /dhania jeere powder
1 tsp hyderabadi garam masala
1 tsp shaha jeera /black cumin
2 tomatoes pureed
1 cup (vati) whisked curd
1/4 tsp turmeric powder
1/2 tsp red chili powder/cayenne pepper
3 tbsp ghee
salt
Assembling/garnishing:
1/2 cup chopped coriander/cilantro leaves
1/2 cup mint leaves
2 onions sliced
100 gms whisked curd
a few saffron strands
1 tbsp milk
Method
Rice:
1.Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
2.In a large heavy bottomed vessel pour in surplus water and add shahzeera, dried bay leaf, cloves, green cardamoms,black cardamom,Cinnamon,cloves ,mace and cover with a lid. Let it come a rolling boil. Once boiling, drain the soaking rice and add to the boiling water. Let it cook until the rice if half done. Once done, drain the rice and keep ready.
Garnishing
3.In a small cup, pour in warm milk and saffron strands. Keep aside.
4. In a large and wide saucepan, add oil and as soon as it warms up add the sliced onions and fry them while stirring frequently until evenly golden brown in colour. Remove the pan from heat and using a slotted spoon transfer half of the fried onion into a platter and reserve for garnish.
5.Fry the cashew nuts in the same oil & keep aside.
6.In the same saucepan, add the ghee,fried onions,black cumin seeds, ginger-garlic paste and green chillies, stir fry for a minute. Immediately add all the mixed vegetables.
7 Also add red chili powder, 1 1/2 tsp of salt,1 tsp coriander cumin powder,hyderabadi garam masala and turmeric powder and chopped cilantro. Mix well very gently.
8.Increase the heat to high .Stir the vegetables every two minutes, add tomato puree. Now add the yogurt and mix. Lower the heat to medium high and let cook covered for 3-5 minutes. Once the vegetables are cooked, (but not mushy) (do not overcook the vegetables) (pierce a knife into a potato and check if it is done) uncover and cook on high for 1 minute while stirring & switch off gas. Keep aside.
Assembling the Biryani & cooking on Dum:
9. Now lets start the layering process of Biryani.
10, in the same vessel, add half of the drained rice. Now add the cooked mixed vegetables. Spread over the rice evenly. Now spread the reserved fried onions meant for garnish, and the chopped mint leaves, toasted/fried almonds or cashewnuts or raisins. evenly over the vegetables.
11. Next, arrange the left over rice evenly covering the vegetables. Lastly, pour evenly the saffron milk. For a special touch, garnish with more fried onions, finely chopped cilantro and mint leaves, toasted/fried almonds or cashewnuts or raisins. flame.
12. Cover the vessel properly with aluminium foil or place a clean kitchen towel on the top of vessel & then place tight lid with a weight (eg a pressure cooker or kadhai) placed on the lid so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
13 Cook the Biryani on high for 2 minutes. You will notice that a good amount of steam has built up, meaning first steam. Then take a old iron tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done.
14.Remove from heat. Let the Biryani sit for 15 minutes before serving. Dig a spoon into the vessel and gently mix the Biryani. Serve on a platter.
15.While serving, make sure you equally serve the vegetables as well as rice.
16.Serve the yummy veg biryani with your choice of raita,, mango pickle, roasted papad,
17.Other accompaniments for this Hyderabad Veg Biryani would be Mirchi ka Salan,baghare baingan & dahi ki chutney .......an appropriate sumptuous ,aromatic & heavenly hyderabadi meal.
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