How to Make Biryani

If you are wondering how to make biryani, then you are in the right place. This post provides complete information regarding biryani.

Biryani is a famous dish that is usually made with some meat, rice, nuts, and spices. It is made with basmati rice and the difference with a rice stew of ours is, mainly, in the combination of spices that they use and also use yogurt during its preparation. It is curious and gives it a softer texture, as well as sweet.

Then it is counteracted with a punch of the lemon and the crunch of the nuts. In short, it is a very complete and tasty dish that cannot be dispensed with if we want to know the Indian culture. I will tell you how I have done it. If you follow the steps religiously given in this post, you would become an expert on how to make biryani

Biryani rice is a dish as versatile as it can be. Any meat can be added to the rice and can induce a unique aroma of its own. In essence, it is a rice dish that is usually prepared with some meat, especially lamb or chicken … although this time we have chosen to make it vegetarian, so that this rice is a great garnish, savory and spicy, ideal to accompany any recipe. If you like the taste of spices and you want to know the essence of Indian cuisine … don’t miss this biryani rice.

How to Make Biryani Rice:

If you want to know how to make biryani/how to make mutton biryani, then the first step is knowing how to make biryani rice. Let’s cook Biryani rice – The main ingredient in biryani is rice.

Step 1:
First of all, prepare garlic and ginger paste, which is one of the fundamental bases of Indian cuisine, and also for this biryani rice. To do this, peel the garlic, cut it in half to remove the skin of the garlic, and split the halves into 3 or 4 pieces.

For its part, peel the ginger piece with the help of a knife or the back of a teaspoon (yes, you’ll see how easy it is to peel the ginger by scraping the root with a little force with the back of a teaspoon, the skin comes out by itself). Cut it into small pieces.

Step 2:
Add the pieces of garlic and ginger to the blender glass and add a little water, it will only take several drops or a small splash, its only objective is to allow you to crush both ingredients well until you get a paste.

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Step 3:
Now, under cold running water wash the rice. Move it a little with your hand, but gently, so that the pimples do not break. When the water runs clear, it is ready.

Step 4:
Peel the onion and cut it into feathers, that is, into thin strips. Chop the tomato into small cubes and reserve separately. Also wash and chop the coriander, very small. Reservation.

Step 5:
Bring a heavy-bottomed frying pan or a saucepan over the heat with a little oil and butter. When it is already hot, and the butter begins to melt, add the bay leaves divided into two or three pieces, the piece of cassia or wild cinnamon and the cloves. Let them toast for a few seconds so that they release their aromas.

Step 6:
Immediately after, add the onion and simmer over low heat for 7 to 10 minutes.

Step 7:
When the onion is well done, soft and transparent, add the chopped tomato and continue cooking for 5 or 7 more minutes.

Step 8:
Add the garlic and ginger paste, stir well with the help of a wooden or silicone spoon so that all the flavors are well integrated, and continue cooking for a few more minutes.

Step 9:
Add turmeric, peas, and chopped cilantro. Mix everything well.

Step 10:
Now add the rice and let it brown for a minute. Add the water, twice the volume of rice, and increase the heat until it comes to a boil. At that time, lower it a bit and cook for 15 minutes. From that moment, go testing to see how it is, rectifies the salt point, and removes from the heat as soon as the biryani is at its point. This is how to make biryani rice.

Presentation of Biryani:

If you truly want to become an expert on how to make biryani, then the presentation of biryani plays a major role. Focus mainly on presentation after cooking the rice.

Serve your biryani rice immediately, very warm. If you want, you can garnish with a little more chopped cilantro on top, if you like its flavor. This biryani is a perfect first course or an ideal garnish for a meat dish. Exotic and delicious!

Suggestion:
Feel free to make this biriyani with the DIA brand long grain rice, which is of a different category and will give an extraordinary result in any Indian recipe, like this biriyani rice.

How to make biryani with basmati rice:

Now that we have seen how to make biriyani rice, let’s look at the ingredients to make biryani. Some of the famous biryani around the world are chicken, mutton, prawn, lamb, and fish biryani. Basmati Rice is a variety of wild rice which is popular with pulao(fried rice) and also to make biryani.

Ingredients for Chicken Biryani:
• 400 g of chicken breasts.
• 200 g of basmati rice.
• Vegetables: 1 large onion, 1/2 green pepper, and 1/2 lemon.
• 2 butter spoons.
• 1 natural yogurt.
• Water (1.5 times the amount of rice).
• Nuts: 30 g of cashews and 1 tablespoon of almonds.
• Spices: 1/2 teaspoon turmeric, another half cumin, another half cinnamon (or half cinnamon stick ), 3 cardamom pods, 1/4 teaspoon ground coriander, 1/4 teaspoon ground chili (I don’t think I used it), 1 teaspoon of fresh ginger, a few coriander leaves, 1 clove, and salt.

Let’s cook Biriyani rice with basmati rice.
Step 1:
Finely chop the onion and fry it in a little olive oil.

Step 2:
We clean the chicken from the fat and cut it into small cubes. We add it to the pan and fry over high heat for 2 minutes (stirring, so it does not stick).

Step 3:
We add the spices one by one, and with our fingers, so that they are well distributed, we add the salt and stir.
Step 4:
Add the pepper, butter, and yogurt and stir again.

Step 5:
We rinse the rice several times (to remove the starch) and put it in the pan. We stir for 1 minute.

Step 6:
Add the water (it will be a glass and a half more or less). We stir a little, cover the pan and let it cook for about 20 minutes over low heat.

Step 7:
Once the broth has been consumed (after 20 minutes), add the juice of half a lemon, stir a little with a fork (to detach the grains), and you are ready.

Step 8:
As an option, color some grains of rice with food coloring, when the grains are already cooked. To do this, they take out two teaspoons of the rice and add it to water with coloring (I have chosen the green color). Leave for 5 minutes and then drain and add to the stew. It gives it an entertaining and original touch.

The result has been a super aromatic and consistent dish. The mixture of spices that I have used is those of biryanis plus cayenne, which I have dispensed with because I did not want it to be spicy rice. But if you want to know what the taste of an authentic biryani is like, it cannot be missing in any dish.

You can use all the spices separately or buy the ready-made preparation in our store ( ground biryani masala or with whole masala spices ) and use one or two teaspoons, depending on the taste you want to give it. Either option will be perfect.

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How to make mutton biryani in Pressure cooker:

Normal meats such as chicken, lamb, and beef take hours to cook if done traditionally. But when they are boiled in pressure cookers they boil in a matter of minutes before they can be easily cooked. Pressure cookers reduce the amount of time to cook significantly. Also, pressure cookers tenderize the meats easily.

Time-saving is also a big factor in using pressure cookers. Normal Traditional cooking does not use the concept of pressure to cook meat or vegetables. But since pressure cookers use the concept of cooking under high pressure, this also adds extra heat inside along with the normal heat you would get from the fire. Now let’s see how to make mutton biryani in a pressure cooker. Mutton biriyani is just another type of biriyani but mutton induces the perfect aroma of the rice and other ingredients.

Mutton biriyani originated from the Indian subcontinent. The perfect blend of spices such as cumin, mint, star anise, cloves, and cardamom adds a unique taste and aroma to the biriyani and finally, the mutton is the key ingredient that induces a unique texture and smell to the biriyani which no vegetarian biriyanis could match.

Mostly mutton biriyani is a perfect dish to prepare on Sundays because most of our friends and family would gather on weekends and if done properly mutton biriyani is the perfect dish to impress our guests. Also, mutton biryani is made on special occasions such as eid and also in marriages.

Mutton Biriyani is usually made by cooking over the stove, with adding spices over the hot oil, then onion, tomato, some mint and add the boiled rice to the spice mixture. Mutton biriyani becomes easy to cook if you use a pressure cooker.

Just add the ingredients and locking for 15 minutes completes the job. Traditional mutton biriyani takes more than an hour to cook if done using a large container over the fire. But with the help of a pressure cooker, our job is done within 30 minutes thus reducing the time by half.

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Ingredients for Mutton Biryani:
• 400 g of Mutton.
• 200 g of basmati rice.
• Vegetables: 1 large onion, 1/2 green pepper, and 1/2 lemon.
• 2 butter spoons.
• 1 natural yogurt.
• Water (1.5 times the amount of rice).
• Nuts: 30 g of cashews and 1 tablespoon of almonds.
• Spices: 1/2 teaspoon turmeric, another half cumin, another half cinnamon (or half cinnamon stick ), 3 cardamom pods, 1/4 teaspoon ground coriander, 1/4 teaspoon ground chili (I don’t think I used it), 1 teaspoon of fresh ginger, a few coriander leaves, 1 clove, and salt.

Instructions on how to make mutton biryani:

I will show you the step-by-step instructions on how to make mutton biryani.

Step 1:

Prepare your ingredients. Put the water in a little pot over the low range to warm gently.

Step 2:
Cut the onions and cook the rice. Cook a 6-quart or larger pressure cooker over medium heat or on the setting. Add any oil and onion, along with a good pinch of salt, and until the onion is translucent, for about 10 min. Add the rice and cook continuously lightly toasted for 2 to 3 more minutes.

Step 3:
Add the water and cook under pressure. Add the water. Settle the lid on your pressure cooker, make sure the valve is set to pressure, and increase to high pressure by bringing it to high heat if you are using a stovetop pressure cooker, then lower the heat to maintain pressure and cook for 6 minutes. If you’re cooking biryani in an electric pressure cooker, set it on high pressure for 6 minutes.

Step 4:
Quickly release pressure. Relieve pressure using a quick method: either by running cold water over the pot or by pressing the quick-release valve on your pot. Carefully remove the lid to avoid steam and return the pot to the stove or to the sauté setting.

Step 5:
Final touches. If necessary, cook the Mutton Biriyani more to absorb the water, While the Mutton Biryani is still a little thick, add the butter and 1/2 cup of the Parmesan. Mix, taste, and season with more salt as needed. Remove from the heat and add the fresh herbs, if you are using them, reserve some for garnish.

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That’s our conclusion on how to make biryani. We saw what’s biryani, the types of biryani, ingredients, and step-by-step instructions on how to make biryani.

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