8 biryani recipes
Recipe Rice

8 best Biryani recipes from my blog

The word Biryani is derived from the Persian word Birian which means fried before cooking and Birinj which is the Persian word for rice. The Biryani was brought and made popular in India by the Mughal dynasty during their reign in India. India being the land of spices the flavors of biryani varies from region to region due to the addition of local spices popular or grown specific in that region. Another theory is Biryani may have originated as an army dish instrumental in feeding soldiers during the war. The meat and rice cooked together with spices are effective in supplying the daily nutritional needs of the soldiers. A good biryani requires aromatic long grain or Basmati rice cooked al dente, little chewy at the center, fresh vegetables, and meat with aromatics which varies according to the region where the Biryani originated. Traditionally biryani was cooked over charcoal in an earthen pot in a process called dum, where the meat and rice are layered and then cooked in slow flame sealed with dough.

Lukhnowi chicken biryani

Lukhnowi Biryani with potatoes
Biriyani is a one pot meal which dates back to the era of Mughals.it is a Royal dish brought to India by the Nawabs and we still enjoy this rich delicacies in the various parts of the country .Among all the biriyanis the Hyderabadi and the Lukhnowi biriyani are the  most popular. While Hyderabad in the Deccan region of India is popular for its “Kacchi biriyani” where raw meat is cooked with the spices and the rice, the Lukhnowi biriyani is more aromatic and flavored with herbs to impart a heavenly taste to the final dish. Authentically this Biryani does not have potatoes but being a Bengali I love eating potatoes cooked in Biryani.
Check out this recipe

Egg biryani

Egg Biryani
This is one pot meal with eggs and rice where eggs are cooked in spices and assembled with rice and whole spices and cooked in microwave. The egg curry and rice layer are cooked in microwave for 25 minutes in full powdered covered in a Borosil glass container and then uncovered for 5 minutes.
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Egg biryani

Mahi biryani

Mahi biriyani( fish biryani recipe indian)
Mahi in farsi means fish  and Mahi Pulao  is a dish which is originally Persian .But Mahi or fish biryani is a delicacy which originated in the Murshidabad province of Bengal where fish is a staple food. The cuisine of Murshidabad is hence a combination of mughlai food and Bengali cuisine  ..a delicious and aromatic amalgamation of flavors.
Check out this recipe
Mahi biryani

Chicken tikka biryani

Chicken tikka biryani
Biryani is a dish which became popular in  India due the influence of Turk and Mughal invaders. Chicken Tikka Biryani Recipe is one of the famous delicacy of Punjabi Cuisine. It is prepared by cooking rice and spicy chicken tikkas together in a covered pot. Chicken tikka is also a popular dish from the Land of  five rivers, Punjab in which Boneless Chicken pieces  marinated in spicy mix of Yogurt and Spices are grilled in the clay tandoor .The heat of the tandoor and the smoke of the charcoal cooks these meat pieces to its perfection imbibing a spicy and smoky flavor which one will not forget.
Check out this recipe
tikka biryani

Mandi biryani

Mandi Biryani
Mandi is a traditional dish originated in Yemen consists of meat and rice cooked in a pit resembling a clay oven or tandoor. The word Mandi is derived from the Arabian word ‘Nudaa’ meaning ‘Dew’ owing to the soft texture of the meat.
Check out this recipe
Mandi chicken biryani

Moti biryani

Moti biryani
This  dish  is  from the era of Nawabs and Mughal rule in India. It is said that Biryani came to India along with the Persian invaders .In Lucknow ,the Biryani at first was not at all a Royal or Shahi dish. The construction workers who worked for the palace used to  prepare this wholesome meal by cooking meat and rice will all the spices together  and smelling its beautiful aroma the Nawab  ordered his Royal chefs  to make this recipe a part of the Royal kitchen .
Check out this recipe
moti biryani

Mutton keema biryani

Minced mutton biryani
This is a biryani which often eat in the mall food court during the weekends. the perfectly cooked fluffy long grained rice aromatic with the spices smeared with spicy mutton curry. Potatoes, eggs and peas are my addition as I love them with mutton, they go so well together.
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Prawn biryani

Prawn Biryani
This is a rustic quick biryani prepared in Malvani style. Due to the addition of coconut, the favor of seafood is enhanced to a different level altogether. Overall an amazing filling and flavorsome one pot meal.
Check out this recipe
prawn biryani

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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