- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Chicken Biryani
Chicken Biryani is one the most famous dish in India and around the globe. Biryani is a part of Mughal cuisine. It is brought to India by Muslim travelers.
Biryani is generally a complete meal in itself and it never fails to please even those not normally accustomed to Indian food. Chicken biryani could be served with plain yogurt as a main course.
The difference between biryani and pullao is that pulao cooked with the vegetables and spices while when cooking biryani rice and other ingredients cooked separately then put together in layers.
Traditionally, Biryani is layered in a heavy pot or clay pot and heated through until the rice at the bottom becomes crispy and the flavor of the spices and chicken penetrates into rice.There are numerous variations and regional specialties of the Chicken Biryani.
Chicken biryani is two step processes. Rice and chicken are cooked separate. After cooking they are put together and baked. It seems like a lengthy preparation, but the work is definitely worth it.
Biryani is generally a complete meal in itself and it never fails to please even those not normally accustomed to Indian food. Chicken biryani could be served with plain yogurt as a main course.
The difference between biryani and pullao is that pulao cooked with the vegetables and spices while when cooking biryani rice and other ingredients cooked separately then put together in layers.
Traditionally, Biryani is layered in a heavy pot or clay pot and heated through until the rice at the bottom becomes crispy and the flavor of the spices and chicken penetrates into rice.There are numerous variations and regional specialties of the Chicken Biryani.
Chicken biryani is two step processes. Rice and chicken are cooked separate. After cooking they are put together and baked. It seems like a lengthy preparation, but the work is definitely worth it.
Ingredients:
2 Pound boneless chicken breast or boneless chicken thighs
(I prefer boneless thighs)
3 Medium size onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes- pureed
1 Tablespoon fresh grated ginger
1 Medium green chili-chopped
3 Tablespoons plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder or to your taste
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
1 Bay leaf
1 Teaspoon salt or to your taste
4 to 5 Tablespoons of vegetable oil
Cooking measurement conversion
Measurement converter
2 Pound boneless chicken breast or boneless chicken thighs
(I prefer boneless thighs)
3 Medium size onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes- pureed
1 Tablespoon fresh grated ginger
1 Medium green chili-chopped
3 Tablespoons plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder or to your taste
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
1 Bay leaf
1 Teaspoon salt or to your taste
4 to 5 Tablespoons of vegetable oil
Cooking measurement conversion
Measurement converter
Ingredients for Rice:
2 Cups rice
1 Medium onion –sliced
2 Tablespoons vegetable oil
1 Bay leaf (optional)
1 Teaspoon salt or to your taste
2½ Cups of water
2 Cups rice
1 Medium onion –sliced
2 Tablespoons vegetable oil
1 Bay leaf (optional)
1 Teaspoon salt or to your taste
2½ Cups of water
Ingredients for garnishing:
3 Medium onion- Thin sliced length wise
1 Medium ripe tomato – thin sliced in circles or half circles
½ Cup of chopped coriander leaves
¼ Cup warm milk
Few Strings of saffron
3 Medium onion- Thin sliced length wise
1 Medium ripe tomato – thin sliced in circles or half circles
½ Cup of chopped coriander leaves
¼ Cup warm milk
Few Strings of saffron
Direction for cooking the chicken:
1 Wash and clean the chicken take all the access fat out. Cut the chicken breast or
boneless thighs of chicken into small pieces.
1 Wash and clean the chicken take all the access fat out. Cut the chicken breast or
boneless thighs of chicken into small pieces.
2. Chop 2 onions and 4 cloves of garlic (equal to 1 Tablespoon of garlic) in the
Chopper or grind them in the blender in a coarse paste.
Chopper or grind them in the blender in a coarse paste.
3. On high heat add the oil in a nonstick frying pan or heavy bottom stainless
steel pan, add minced onions and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat
high so that all the onion water evaporates quickly.
steel pan, add minced onions and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat
high so that all the onion water evaporates quickly.
4. While onion mixture cooks chop tomatoes and add them into the same food
chopper or blender and puree.
chopper or blender and puree.
5. Once all the water evaporated from the onions reduce the heat to medium
and cook for 8 to 10 minutes or until onions become light brown.
6.Add Coriander powder, Red chili powder, Turmeric powder and mix with fried
onions and fry for few seconds.
and cook for 8 to 10 minutes or until onions become light brown.
6.Add Coriander powder, Red chili powder, Turmeric powder and mix with fried
onions and fry for few seconds.
7. Add Tomato puree and yogurt in the onion masala and mix every
thing together.
thing together.
8. With the tomatoes and yogurt onion masala becomes watery, turn the heat to
high for 2 to 3 minutes, so that water evaporates quickly and then turn the
heat down.
9. Frequently keep stirring the onion masala, once all the water evaporated and
you see the oil in the pan that means onion masala is done.
high for 2 to 3 minutes, so that water evaporates quickly and then turn the
heat down.
9. Frequently keep stirring the onion masala, once all the water evaporated and
you see the oil in the pan that means onion masala is done.
10. Add chicken pieces and bay leaf and with the spatula mix with onion masala.
11. Add salt and mix. As chicken cooks it leaves water so don’t add any water,
but if you want you can add some water.
12. Cover the pan and let the chicken cook.
but if you want you can add some water.
12. Cover the pan and let the chicken cook.
13. While cooking Periodically stir the chicken and keep turning upside down so
that all the onion masala coats the chicken well.
14. Cook for 15 minutes or longer until chicken become tender.
15. Once chicken is cooked Add grated ginger, chopped green chilies, garam
masala, and mix and cook for 2 to 3 minutes.
16. Leave little gravy in the chicken it will help rice to absorb some flavor from
chicken.
that all the onion masala coats the chicken well.
14. Cook for 15 minutes or longer until chicken become tender.
15. Once chicken is cooked Add grated ginger, chopped green chilies, garam
masala, and mix and cook for 2 to 3 minutes.
16. Leave little gravy in the chicken it will help rice to absorb some flavor from
chicken.
Directions for making the Rice:
Rice can be cooked two ways, either cook them with onions or boil them in plain water. (Rice cooker could be used to cook rice) 1.To see how to cook rice with onion step by step follow the link below. Rice with caramelized brown onions If you prefer add cardamoms, cinnamon and bay leaf while cooking rice. Rice should be three fourth cooked because once layered, the biryani is cooked in oven for about 20 to 25 minutes on low heat which helps the rice to cook fully and for the flavors to meld. Hence, it is important that the rice is not fully cooked before layering. This will also prevent it from becoming sticky and mushy. |
Directions for layering the Biryani:
1. In ¼ cup of warm milk add some saffron leaves and mix, keep it aside for later
use.
1. In ¼ cup of warm milk add some saffron leaves and mix, keep it aside for later
use.
2. Grease 9" x 13"' baking dish.
3 Fluff the rice with fork and gently with the cooking spoon scope them out from
the sauce pan and evenly layer half of the cooked rice in the greased baking
dish. Take the bay leaf, cardamoms and cinnamon out if they were added.
the sauce pan and evenly layer half of the cooked rice in the greased baking
dish. Take the bay leaf, cardamoms and cinnamon out if they were added.
4. Over the rice, layered cooked chicken and its gravy, spread it evenly, remove
the bay leaf from the chicken.
the bay leaf from the chicken.
5. Over the layer of the chicken, spread sliced tomatoes slices.
6. Over tomato slice spread sliced onions.
7. Over tomatoes and onions sprinkle chopped coriander leaves.
8. Now add another layer of cooked rice over the chicken, tomatoes and onions.
9. On the top of cooked rice with the spoon sprinkle saffron milk all over rice.
10. Cover the baking dish tightly with aluminum foil nicely.
11. Preheat the oven at 400 degree and place the dish in the oven Once oven is
heated turn the heat dawn to 350 Degree. (if you do not have oven see below
in tips for stove top baking instructions.)
12. Cook Biryani about 20 to 25 minutes. Turn the oven off, take the dish out and
let it sit for 5 to 10 minutes.
Once layered, the biryani is cooked on low heat that helps the rice to cook
fully and for the flavors to meld. Hence, it is important that the rice is not fully
cooked before layering. This will also prevent it from becoming sticky and
mushy.
heated turn the heat dawn to 350 Degree. (if you do not have oven see below
in tips for stove top baking instructions.)
12. Cook Biryani about 20 to 25 minutes. Turn the oven off, take the dish out and
let it sit for 5 to 10 minutes.
Once layered, the biryani is cooked on low heat that helps the rice to cook
fully and for the flavors to meld. Hence, it is important that the rice is not fully
cooked before layering. This will also prevent it from becoming sticky and
mushy.
13. When ready to eat take the cover off and garnish with previously fried onions
and serve. (see below how to fry onions)
14. Serve biryani with Green chutney or Mint chutney and yogurt.
and serve. (see below how to fry onions)
14. Serve biryani with Green chutney or Mint chutney and yogurt.
Direction to fry onion:
1. While biryani is cooking in oven heat 4 tablespoons oil in a pan, add length wise sliced 2 medium onions and sauté them for 10 minutes or until onions become dark brown and caramelized. Stir the onions continuously for uniform browning. Once they become dark brown take them out leaving the oil in the pan and keep them aside on paper towel for later use.
1. While biryani is cooking in oven heat 4 tablespoons oil in a pan, add length wise sliced 2 medium onions and sauté them for 10 minutes or until onions become dark brown and caramelized. Stir the onions continuously for uniform browning. Once they become dark brown take them out leaving the oil in the pan and keep them aside on paper towel for later use.
Tips:
1. If you do not have oven or do not want to bake biryani in the oven then grease a deep sauce pan and layer cooked rice and chicken, sprinkle some water, cover the sauce pan tightly with a lid and seal the lid by sticking it with some chapatti dough all around or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place the pan on stove top on low heat or ideally place this pan on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source. Cook for about 25 to 30 minutes or till rice is cooked but not mushy. Turn the stove off and leave it for 10 to 20 minute on until ready to serve.
2. If you wish garnish biryani with fried onions and fried cashew nuts.
3. If you like mint leaves in your biryani then instead of chopped coriander leaves
sprinkle chopped mint leaves.
4. I prefer to saffron strings when I am cooking rice that way all the rice get the
flavor of saffron.
1. If you do not have oven or do not want to bake biryani in the oven then grease a deep sauce pan and layer cooked rice and chicken, sprinkle some water, cover the sauce pan tightly with a lid and seal the lid by sticking it with some chapatti dough all around or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place the pan on stove top on low heat or ideally place this pan on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source. Cook for about 25 to 30 minutes or till rice is cooked but not mushy. Turn the stove off and leave it for 10 to 20 minute on until ready to serve.
2. If you wish garnish biryani with fried onions and fried cashew nuts.
3. If you like mint leaves in your biryani then instead of chopped coriander leaves
sprinkle chopped mint leaves.
4. I prefer to saffron strings when I am cooking rice that way all the rice get the
flavor of saffron.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Vegetables and paneer biryani Pudina ka raita
(Yogurt with mint Leaves)
Shrimp biryani
Kheera ka raita
Boiled white rice (yogurt with cucumber)
Rice with caramelized browned onions Muttar pulao (Rice with green peas)
Vegetables and paneer biryani Pudina ka raita
(Yogurt with mint Leaves)
Shrimp biryani
Kheera ka raita
Boiled white rice (yogurt with cucumber)
Rice with caramelized browned onions Muttar pulao (Rice with green peas)
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