Try biryani from different parts of the country.


Kolkata Biryani




Ingredients: 1 kg of meat, 850 g of basmati rice, 6 potatoes, 3 tablespoons of mustard oil, 1 teaspoon of whole hot spices, 3 tablespoons of onion, 2 tablespoons of ginger-garlic paste, 2 tablespoons of sour curd, 1 teaspoon of red chili powder. , 1 teaspoon of coriander powder, a little turmeric powder, 1 lemon, salt to taste, bay leaves, ghee, saffron, biryani spices, amount of keora water, 1 cup of milk.

Method: Rice should be washed and soaked for three to four hours. This time you have to boil the potatoes with salt-turmeric and a little chili powder. Fry the whole onion with red hot spices. Mix ginger-garlic paste, coriander powder, chili powder, and sour curd well. Season the meat until it is 80-90 percent cooked. In a pot, boil water with bay leaves, cloves, small cardamom, add salt and half a lemon soaked rice. When it is cooked, lower the rice while it is slightly hard and pour it over the water, and spread it on the plate. Brush a little ghee in the pot. At this time, you have to decorate the meat with rice, potatoes, and spices and add biryani spices, ghee, and keora water. Soak the hair in a cup of milk first. This is also the day at every level. In the end, close the mouth of the pot well and put it in the pan on low heat for 30 minutes.


Parda Biryani




Ingredients: 1 cup flour, salt to taste, 5 tablespoons white oil, 1 tablespoon yeast, 1 cup hot water, 300 grams basmati rice (soaked), 500 grams chicken, 1 onion, 4-5 cloves garlic, 1 ginger Inches, 1 tablespoon of chili, whole, and powdered hot spices, 10-12 almonds, 2 bay leaves, 4-5 raw chilies, 1 cup of peas/chana.

Method: Mix 1 cup of yeast and 2 tablespoons of flour in lukewarm water and leave it for 15 minutes. East will become active and bubbles will form. Add a little salt to taste, along with 2 tablespoons of white oil. When mixing, add flour little by little. Leave for half an hour. In a pan, fry bay leaves with 3 tablespoons of white oil. Add chopped onion, ginger, and garlic. Mix whole hot spices, salt, chili, raw chili. Give almonds too. Press with hot spice powder. After a while, add the half-cooked rice and cook on high heat for more than ten minutes. This time mix peas/chana (half-cooked). After a while turn off the gas and leave the biryani to cool. Take the sand in large size, a little thick. Apply white oil in a round steel container, put flour and fill the biryani inside and cover the face. Bake in a pre-heated oven or pressure cooker for 20 minutes.



Ambur Biryani




Ingredients: 500 g chicken, 2 cups cumin rice, 2 onions, 2 tomatoes, 2 tablespoons ginger-garlic paste, 1/4 cup water-soaked yogurt, 4 tablespoons coriander and mint leaves, 1 bay leaf, whole hot spices, 20 dried chilies, salt, 1/4 cup oil.

Method: Soak dried chilies in water for half an hour and mix well. Boil the rice soaked in a little salt and oil in pot water for a while. When 3/4 part is cooked, drain the water and spread it on the plate. Heat oil in a pan, add bay leaves, whole hot spices, add a little curd, chopped onion, ginger-garlic paste. When the smell of raw spices is gone, add chicken. Add coriander leaves, mint leaves, remaining onion, and tomato. When the spices are cooked, add dried chilli paste, salt, and the other two. When the chicken is cooked, arrange the rice on it in layers, with coriander leaves and mint leaves. Cover the pot and simmer for 20 minutes. This biryani will be served with banana leaves



Hyderabadi Biryani



Ingredients: Basmati rice 1.5 cups, chicken 500 gms, biryani spices 1/2 teaspoon, whole hot spices, a little star anise and mung bean, 2 onions (barista), coriander leaves and mint leaves 4 tablespoons, ghee or white Soak 4 tablespoons of oil, saffron (1/4 teaspoon) in hot milk (3 tablespoons).

Method: Marinate the beresta, sour curd, bata and powdered spices, biryani spices on the meat for a couple of hours. Boil the rice with bay leaves, muggu, whole hot spices, oil and salt and let the water drip. Put ghee in the pot and add chicken. Sprinkle a little oil and cook on low heat. When the chicken is done, spread the rice on top. Add a little ghee and barista. Coriander leaf powder, mint leaf powder, saffron soaked milk and biryani spice should be given at each level. Close the mouth of the pot on top of the hot pan, place with heavy pressing.


Awadhi Biryani




Ingredients: mutton 500 gms, basmati rice 300 gms, ghee 100 gms, milk-soaked saffron 1/2 teaspoon, nutmeg powder two pinches, 3 onions (bata and kuchi), ginger-garlic bata 3 tablespoons, sour curd 250 Gram, whole and powdered hot spices a little, cumin powder 1 teaspoon, red chili powder 1 teaspoon, turmeric powder 1 teaspoon, coriander powder 1.5 teaspoons.

Method: Heat ghee and add soaked rice with whole hot spices. On the other hand, marinate the mutton with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, raw chili and lemon juice. Heat ghee and mix mutton with bata masala and powdered masala. Boil with a little water. Spread ghee on the pot and arrange the bay leaves on the floor. Arrange the rice and mutton in layers. Spread nutmeg powder, saffron-milk, ghee, barista. In the end, seal the mouth of the pot with Keora water and sweet perfume and simmer for half an hour.