Chicken Handi Biryani

BIRYANI this one word only enough to make you hungry, it’s not really matter that which kind of BIRYANI you are eating. There are so many kinds of BIRYANI and as a food lover I love BIRYANI in every way. I have few more BIRYANI recipes in my blog but I never posted any DUM BIRYANI recipe before, because I never cooked any DUM BIRYANI. This one is my first attempt to cook proper CHICKEN HANDI BIRYANI which is cooked in the restaurant style.

The difference between a Normal BIRYANI and Dum BIRYANI is, in Dum BIRYANI the marinated chicken is not cooked before which is the key factor of this recipe. Everything is cooked in steam and the time is a main factor. You have to be very careful about the time otherwise the bottom portion of the biryani will burn. This is the first time I prepared something like that and I am more than happy after the result. That’s why our Sunday became super Sunday after having the perfect Dum BIRYANI.  

Preparation time: 15 mints.
Cooking time: 35 mint.

Ingredients:
1.Chicken: 600 gm Big size pieces with bone.
2.Basmati Rice: 2 cup.
3.One medium sliced onion.
4.One table spoon ginger and garlic paste.
5.Bay leave:1, Cardamom: 3 to 4.Cinamon stick:1.Clove: 4to 5. Black pepper corn:8 to 10. Few shah jeera, little mace.
6.Two table spoon curd.
7.One tea spoon red chili powder.
8.Two to three chopped green chilies.
9.Two medium size potato cut into halves.
10.Two boiled eggs.
11.Chopped coriander leaves: A hands full.
12.Chopped mint leaves: A hand full.
13.Almonds: 10 to 12 pieces.
14.Half tea spoon white pepper powder.
15.Sunflower oil for cooking.
16.One tea spoon ghee.
17.Slat and sugar as per taste.
18.Few drop of meetha ator and keowra water for essence.
19.Few saffron strands soaked in warm milk.

Process:

Wash and clean the chicken pieces, now marinate the chicken with curd, freshly grinded ginger garlic paste, half of the coriander leaves and mint leaves paste, freshly grinded whole garam masala (clove, cardamom, cinnamon stick, bay leave, black pepper corn, and mace) few saha jeera, two table spoon oil, salt and sugar, chopped green chilies and half one sliced onion for overnight or at least 4 to 5 hr.

Now next soaked the almond on little warm water for 10 mints, and soaked the rice for 10 mints. 

Now add enough water in a pot and add some salt and sugar, allow this to boil, after it start boiling add one table spoon of oil and the soaked rice and cooked till the rice 75% done.
Drain the extra water from the rice.

Now pill the almond and make a smooth paste add the white pepper powder into the almond paste and mix well.

Now boil the potato pieces with some salt, after it boiled completely fry them till they become golden and keep it aside.

Fry rest of the sliced onions till they turn brownish and keep it aside.

Now take one big aluminum handi or you can take any nonstick handi also, grease some ghee into the bottom of the handi.

Now place the marinated chicken pieces at bottom of the handi. Then put the almond paste in top of the chicken (don’t mix them otherwise almond paste will burn). Then sprinkle the meetha ator and keowra water.

Now add the cooked rice in top, then sprinkle the fried onions, place the fried potato pieces, boiled eggs, rest of the chopped coriander and mint leaves. On top sprinkle the saffron soaked milk,

Now cover the handi with a tight lid and to make it air tight fill the sides with flour dough.

Now cook this in high flame for 5 mints, then cook this in medium heat for 10 mint.

Now put one Tawa or nonstick pan on flame and put the Handi on top of the Tawa and cook this way for another 20 mints.

Then open the lid, you can find the rice is cooked properly  and the chicken pieces  are tender nicely that mean you made a perfect Dum Biryani.

Serve hot with salad and raita.

Sindhi Chicken Biryani

I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA.  A very simple way of cooking but the result will make you to cook this one again. 

I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma. 

Preparation time: 10 mints.
Cooking time: 40 mints.

Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.

Process:

Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.

Half boil the potatoes with some salt, and fry them till they turn brownish.

Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.

Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.

Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).

Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.

Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.

Your SINDHI CHICKEN BIRYANI is ready serve hot....

Sindhi Chicken Biryani

I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA.  A very simple way of cooking but the result will make you to cook this one again. 

I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma. 

Preparation time: 10 mints.
Cooking time: 40 mints.

Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.

Process:

Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.

Half boil the potatoes with some salt, and fry them till they turn brownish.

Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.

Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.

Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).

Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.

Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.

Your SINDHI CHICKEN BIRYANI is ready serve hot....

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Soya Biryani: A Complete Meal

On a daily basis we Bengalis love to have rice and that’s why some time want to do some variation so that it tastes different. It’s really a difficult task for me to give him a complete meal. I prefer to make some different rice for his lunch. Today I prepared some SOYA BIRYANI, soybean is full of protein. And with rice it’s become a complete meal. 

He liked it so much and I think this one is perfect for kid’s lunch box too. This kind of a meal always perfect for those who don’t have time to have food during in the office time. Hope you all like the recipe and definitely try this at home.

Preparation time: 10 mints.

Cooking time: 15 to 20 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Soya chunk : 15 to 20 pieces.
3.One medium sliced onion.
4.One small half chopped tomato.
5.Five to six pieces of potato (cut it in straight wise).
6.Chopped coriander leaves and chopped meant leaves: A Hands full.
7.Two split green chilies.
8.One tea spoon ginger and garlic paste.
9.Half tea spoon red chili powder, Half tea spoon coriander powder.
10. Whole garam masala: cardamom:2, Cinnamon stick :1, Bay leave: 1. clove: 2, Jayitri: a small pieces, Shah jeera : a pinch of.
11.One table spoon curd.
12.Salt and sugar as per taste.
13.Sunflower oil for cooking.
For biryani masala:
Cardamom:2, Cinnamon stick :1. Clove: 2, Jayitri: a small piece. Star anise:1, Black pepper: 8 to 10. Two dry red chili. Dry roast all of them and grind them.

Process:

Wash and soak the rice. Boiled the soya chunks till it become soft now marinate the soya chunks with some salt and red chili powder.

Now fry the marinated soya chunks in some oil till they turn little brown and keep it aside.

Now take one wide pan and add all whole garam masala and stir for some time now add the potato pieces and fry for some time. Next add the sliced onion and chopped tomatoes. Cook for some time.

Now add the ginger garlic paste and stir for some time.

Now add the chopped coriander and meant leaves and mix well.

Now add the red chili powder, coriander powder and biryani masala with some salt and sugar and mix well.

Now add the fried soychunks and the curd and stir for some time. Now add the rice and mix well with masala.

Finally add some water and cook till the rice cooked (after adding the water just check the salt and sugar). 

Serve hot with Raita or Any curry of your choice. 

Sunday Special Egg/Anda Biryani

Sunday is always a special day for us. So my kitchen is always very busy in Sunday's. If we are at home I have to prepare something special in every Sunday's. Last week I really didn't have anything at my home but still can’t ignore because its Sunday so have to do something with my existing stuff only, and prepared some SUNDAY SPECIAL EGG BIRYANI. Which was really easy and awesome and a must try recipe for all.

For some unexpected guests this one is really a best solution for me. I think we all face sometime the same problem and really can’t ignore them also, so this kind of recipe is always helps us. Biryani without Potato is just can’t possible so I added potato also, this one just prefect for lunch or dinner. 

Preparation time: 15 mints.
Cooking time: 30 mints.

Ingredients:
1.Hard boiled eggs: 4 pieces.
2.One large  boiled potato: cut it into four pieces.
3.Basmati tice: one cup.
4.One large sliced onions. One small fried onions for garnishing.
5.One small chopped tomato.
6.Four to five split green chilies.
7.Chopped coriander leaves: a hands full.
8.Chopped mint leaves: a hands full.
9.One tea spoon ginger and garlic paste.
10.Curd: Two table spoon.
11.Whole garam masala: cardamom:2, Cinnamon stick :1, Bay leave: 1. clove: 2, Jayitri: a small pieces, Shah jeera : a pinch of.
12. Red chili powder, cumin powder, coriander powder (half tea spoon of each item). A pinch of turmeric powder.
13.Salt and sugar as per taste.
14.Half cup milk.
15.Few cashew nuts.
16.Few drop of keora water.
17.Sunflower oil: Three table spoon.
18.Ghee: One table spoon.

For biryani masala:
Cardamom:2, Cinnamon stick :1. Clove: 2, Jayitri: a small piece. Star anise:1, Black pepper: 8 to 10. Two dry red chili. Dry roast all of them and grind them.

Process:

Wash and soaked the rice for 10 mints, then marinated the rice with curd, salt and sugar for 5 mints.

Add the keora water into the milk and keep it aside.

Marinate the eggs and potato pieces with some turmeric powder and salt. Now add some oil in a vessel and fry the eggs and potato pieces till they turn golden brown and keep it aside.

Now add the oil and ghee in a vessel and add the whole garam masala after few second add the sliced onions and fry till they turn transparent.

Now add the chopped tomato and fry for some time. Next add the ginger garlic paste and saute for some time.

Now add the chopped coriander and mint leaves and the split green chilies and stir for some time.

Finally add the marinated rice, cashew nuts and the garam masala powder and mix well.
Add enough water and cooked till the rice 80% done.

Now cut the fried eggs into two halves and place the fried egg pieces and fried potatoes into that vessel and add the milk and keora water mixture and cook till the rice done and in very low heat.

Your EGG BIRYANI is ready just garnish with some fried onions and enjoy your BIRYANI with your family.