Biryani - one pot Indian meals - signature dish restaurant

Biryani is a delicious and mouth-watering Indian meal, a complete meal in itself.
It is believed that the Biani originated in Persia and arrived in India through different routes.
The word Biryani comes from the Persian word "birian", meaning fried before cooking.
Biryani is a full meal of long grains of rice cooked with meat and spices.
The massive invasion of India has brought a variety of food to the country, and bilani is said to be associated with Moguls cuisine.
There are several cooking methods for Biryani and Biryani, made of meat, fish, vegetables, shrimp, etc.
Although this is a dish from the Indian royal family, it is now a popular meal in every Indian family.
The unique flavor of this dish is the spices and herbs added to Biryani.
As early as 2 AD, "soroon soru" was mentioned in Tamil literature ".
Biryani doesn't seem to be a great food after all.
Oon soru is made of rice, ghee, meat, ginger powder, pepper, coriander and bay leaves, which is apparently used to feed fighters.
This simple recipe seems to get more spicy in later Biryani versions.
Another legend is that the famous Montaz Maha of the Taj Mahal once visited the barracks and found her soldiers malnourished.
She is said to have provided her army personnel with special recipes to prepare a balanced diet --
So Biryani was born.
Although the origin of Biryani is a bit vague, it seems that the recipe has reached this main sub-
The mainland through various routes.
Today, the dish has its own regional differences and differences.
It's hard to say that a particular area is the most authentic.
Biryani is a specialty dish in the Muslim community of India, no matter where they live.
Today, Biryani and Hyderabadi style cooking have different styles, they cook meat and rice respectively and assemble them together for final steaming.
Although not considered authentic Biryani, it is one of the most popular and delicious varieties in the country.
Food connoisseurs say this is a pretentious praff/piraf.
The coastal areas are dominated by prawns and seer fish or king fish Biryani, while lamb and chicken are still eternal favorites throughout the land. The Anglo-
However, the Indian version of Biryani is beef Biryani, which is popular among Muslim and British Indian communities.
Since other Hindu populations do not eat beef, this is not as popular as other variants.
It is an experience in itself.
Lucknowi or Abhadi Biryani are often touted as authentic Mughal dishes.
Hyderabadi Biryani is often accompanied by mirch ka salam (cold gravi), dhanshak (made of lentils and meat) and baghare baingan (eggplant)
Vegetable Biryani (tahiri biryani) is said to be innovative for senior Hindu officials such as cashiers and financiers at Nawabs (King.
Today, Biryani is not only food for Nawabs and members of the royal family, but also cooking in every kitchen in India.
To simplify the mystery of Biryani, it is the perfect blend of curry and rice cooked together into the best quality.
Dum Biryani or Biryani is cooked in a slow coal fire and has always been considered more authentic.
Dum Biryani is cooked in a pan with a lid covered with wheat dough so that the taste of meat and spices is completely sealed on the plate.
Bay leaf is an integral part of Biryani, gaining all its importance from this unique dish.
This is a simple recipe I use as it is easy to prepare and ready quickly.
No coal and slow cooking, delicious and equally delicious.
My children just like it.
Half 1 kg of Basmati rice
Soak 30 mts in water and filter.
1/2 teaspoon of fennel seeds, 6 grains of pepper corn, half teaspoon of coriander powder, teaspoon of Jeera or cumin seeds, lightly baked and powdered.
A couple of saffron are dipped in a small spoonful of hot milk.
Cut the onions into thin slices and cut the tomatoes into small pieces.
Wash and chop coriander and mint leaves.
In a bowl, marinate the meat with condensed milk, lemon juice, salt and jelly for about 30 minutes.
Pour 2 tsps oil or ghee in a tight lid or pressure cooker, add the whole spice and stir-fry©Onion and ginger garlic until the onion changes color and becomes slightly brown.
Join the bay leaf.
Stir the tomatoes to make them paste.
Add powder spices now.
Now add a slightly split green pepper in the middle, and add chopped coriander and mint leaves.
Add the meat after the leaves wither, keep the marinade, cook the meat until it absorbs the spices and spices at low temperatures for about 5 minutes, making sure it doesn't burn.
Put the tight rice in the pan and mix it fully with the gravy.
Seasoned with salt, 7 cups of boiled water, preserved with marinade, saffron soaked in milk, cooked in a pressure cooker or at any time for about 7 minutes on a low flame.
Note that the rice is not cooked too well or too wet;
Grains should be separated.
When the pressure in the pressure cooker drops, transfer the contents to the serving, carefully mix it, and be careful not to paste the rice.
Biryani can be eaten with raitha or made with tofu, chopped onions, coriander, chopped green pepper (optional), chopped tomatoes, cucumbers and salt
Practice a little bit, including the preparation time, this dish only takes about half an hour.
Biryani is a fully nutritious meal that can be served at any meal time.
You can replace the chicken with mutton.
Before adding rice, lamb needs to be cooked in a pressure cooker for about 5 to 7 minutes.
When making a vegetable version, you can cut potatoes, French beans, butter beans and carrots in half an inch vertically.
Fish Biryani is usually marinated with a tablespoon of tofu, juice of half a lemon, salt, cold powder, ginger garlic paste and fried golden brown in a shallow pot.
This is carefully added to the plate when the rice is almost ready.
Put the rice in the pressure cooker into your serving.
Stir evenly, now layer the same cooker with 1 inch M, add a few fish, and add another layer of rice until all the fish and rice are over.
Now cover the cooker and put it on the lowest possible flame and your pot really has to be a heavy bottom so the food doesn't burn.
5 to 7 minutes away.
When you serve Biryani, always be careful to serve a piece of meat and rice.
Meat often goes to the bottom of the dish.