Fried chicken biryani

One of my friend told me that if chicken is fried and then added to the biryani, it would taste so much better than regular biryanis. I was not sure if it would be tastier or if I could prepare biryani that way. Anyhow, I took a risk and made this fried chicken biryani.... Finally, the risk was worth it. This biryani was such a big hit at home. I was glad this preparation turned out to be a tasty feast. Here goes the recipe....

Ingredients:
Chicken - 1 kilo
Basmati rice - 4 cups
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tbsp
Chicken flavour cube - 1 small
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp
Dried plums with pits - 2 nos

For the garnish:
Saffron strands - 1 pinch

For marinating chicken:
Hung curd - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilly powder - 1 tsp
Chicken flavour cube - 1 small
Corn flour - 1 tsp
Salt for taste

Oil for deep frying


Method:
Marinate chicken for 2-4 hours. Deep fry in hot oil. When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.
Cook basmati rice (soaked in hot water for 30min) in hot boiling water with salt for taste. Cover and cook till its almost done (about 90% done). Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there. Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.

Note:
If the bottomed vessel that you are using is not oven friendly, then transfer contents to a oven friendly bowl or tray and then follow the same method. Do not cook the fried chicken in the masala for long as it can make the fried chicken loose its texture (moreover, oven cooking is also done later).
Looking for some other biryani recipe?

Roasted chicken stuffed with Khushka/kuska/khusqa (Biryani rice)

Roasted chicken is usually stuffed with variety of stuffing. I tried this roasted chicken stuffed with khushka (Biryani rice) and the try was worth it. I stuffed chicken with almost done khushka rice and then roasted it. For roasting chicken I followed the same recipe of poulet roti except for the marination and cooking time (Roasted for 20 at 240 degrees and then 40 min at 200 degrees). Here goes the recipe...

Ingredients:

All ingredients of poulet roti
(I used 2 chicken)

For the Khushka:
Basmati rice - 4 cups
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Marinate chicken overnight (refer poulet roti for marination)
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well.Add garam masala powder, add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover and cook till its almost done (not fully done). Stir well and turn off the flame.
Now, Stuff this almost done khushka rice in marinated chicken as much as possible. Continue to cook the remaining rice till its done.
Now roast the stuffed chicken in a preheated oven at 240 degree Celsius for 20 min. Then reduce the oven temperature to 200 degree Celsius and continue to roast for 40 min or till its done. Garnish with freshly chopped coriander leaves and serve it with the remaining khushka rice.

Note:
Can garnish with some freshly chopped coriander leaves. Can exclude tomatoes, chilly powder etc. and can prepare a plain and simple khushka rice only with basmati rice, onions and other whole spices.

Chicken biryani

This is one eternal recipe for those who love biryani and for those who love chicken. Here goes the recipe...


Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp

Chicken - 1 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 3 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 4-5 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional ) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate Chicken overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and chicken stock cube and cook till oil separates. Now add chicken pieces, enough salt, water and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc.

Note:
Looking for some other Biryani recipe? The masala paste may smell too strong, nothing to worry, the final taste will be good.

Soya meat dum biryani

Dum biryanis are always fantastic. I usually make them at home, specially when I expect some guest as the dum keeps the biryani really hot and also the slow cooking gives an amazing taste and flavour. This time I tried it with soya meat which is great substitute for meat and a vegetarian delight. Its simple, tasty and healthy. Here goes the recipe..

Ingredients:
Basmathi rice - 1 kilo or 4-5 cups
Soya chunks - 200-300 grams
Onion - 5 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Tomato - 3 nos
Thick curd - 1 tbsp
Lime juice - 1/2 tsp
Mint and coriander leaves (chopped) - 1 cup
Coriander powder - 2 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Aniseed powder - 1/2 tsp
Veg stock cube - 1 nos
Ghee - 1 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Aniseed - 1/4 tsp
Mace - 2 nos
Star aniseed - 2 nos

Method:
Wash soya chunks in hot water, strain and again wash in hot water. Repeat process till the smell is gone. Keep the soya chunks aside. Heat ghee in a broad bottomed casserole, splutter all the whole spices and fry till the aroma is released. Add finely sliced onions and fry till golden brown. Add ginger-garlic paste and saute for 2 min. Add chilly powder and give a good stir. Add chopped tomatoes and saute for 3 min. add cumin powder, aniseed powder, pepper powder, coriander powder and garam masala powder and give a good stir. Add thick curd, lime juice, chopped mint and coriander leaves and give a good stir. Now add soya chunks, veg stock cube and stir well. Add washed basmati rice, 8-10 cups water, salt for taste, and cook in a low flame. When its almost done. Turn off the flame. Cover the mouth of the vessel with aluminium foil and cover with the lid place it on direct charcoal heat, add more charcoal on top of the vessel and let it stand for 1 hour. Serve hot garnished with fried onions, cashew etc.

Note:
For best results soak basmati rice in water for 45min before cooking. Can add green chillies for flavour (I had excluded them for health reasons). Looking for some other biryani?

Ambur egg biryani

Ambur biryani is famous and I have seen it always with chicken. Tried it with egg and it was a huge hit here at home. Coriander leaves were not available, hence I replaced it with parsley and it did an amazing job. Was not sure if the flavours of parsley and mint would clash!!! So, I just added parsley and excluded mint leaves from the recipe. Here goes the recipe....


Ingredients:
Basmati rice -5 cups (1 kilo approx)
Boiled eggs - 4 nos
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Parsley (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped parsley, green chillies (slit lengthwise) and stir well. Add garam masala powder. Cover and cook till gravy thickens. Add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 min. Stir well and turn off the flame.
Heat a tsp oil, add chilly powder. Cut the boiled eggs into 2 and place them on the pan. Now place this in the biryani. Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice

Note:
When the charcoal is over, add more up to one hour. Can garnish with mint and coriander leaves. I substituted parsley leaves to coriander and mint leaves.
Looking for some other biryani recipe?

Soya chunks biryani

Soya chunks are great substitute for meat. It is high in proteins and is suitable for vegans. Here goes the recipe...

Ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Soya chunks - 2 cups
Yogurt - 1 tbsp
Lime juice - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
veg stock cube - 1 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak soya chunks in hot water, drain water. Again soak in hot water, and then drain.Repeat the process till the smell is gone and keep the soya chunks aside. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and veg stock cube and cook till oil separates. Now add all the soya chunks, yogurt, lime juice, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot with raitha

Note:
Wash soya chunks in hot water until the smell is completely gone for best results.
Looking for some other biryani?

Ambur chicken biryani

Ambur biryani is one spicy biryani. Quite famous in a place called Ambur in T.N. It is available in other parts of the state. This one is a dum biryani and I enjoyed cooking it. Here goes the recipe...

Ingredients:
Basmati rice -5 cups (1 kilo approx)
Chicken thigh piece - 1 kilo
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released.
Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Cut the chicken thighs into 2, and add it along with garam masala powder. Cover and cook till its half done. Add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 min.Stir well and turn off the flame. Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice

Note:
When the charcoal is over, add more up to one hour. Can garnish with mint and coriander leaves.

Roasted chicken biryani

This biryani with Roasted chicken (Indian style) was such a great hit. This was far easier than what I had imagined. I just marinated chicken for about 12 hours and followed the same method as in the recipe for Roasted chicken (can reduce the cooking time depending upon the chicken). Here goes the recipe...

Ingredients:
Roasted chicken - 1 nos

Grind to smooth paste to get the masala paste:
Tomatoes - 2 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and ground masala and cook till oil separates. Now add Roasted chicken pieces, enough salt and stir well. Just see that the final masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
Can use leftover roasted chicken. The ground masala paste may not smell good initially, not to worry (its due to strong smelling mint and chilly mixture). As final biryani will taste and smell good. Biryani can also be microwaved.
Click here for veg biryani
Click here for Mutton biryani
Click here for Fish biryani

Veg Biryani

For vegetarians, who love rice with veggies this is one perfect meal. The vegetables used can be as per choice. I usually use vegetables like carrots (juliennes), beans (juliennes), potatoes (diced), cauliflower (florets), green peas, mushrooms etc. Here goes the recipe...


Ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Carrots - 2 nos
Beans - 1/2 cup
Green peas - 1/2 cup
Mushrooms - 1 cup
Yogurt - 1 tbsp
Lime juice - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
veg stock cube - 1 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and veg stock cube and cook till oil separates. Now add all the vegetables like carrot and beans (cut into thin strips), Mushrooms, green peas, yogurt, lime juice, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha

Note:
Looking for Mutton biryani recipe
or Fish biryani recipe

Mutton Biryani

Mutton biryani is again a very rich and colorful recipe. Its a classic example for feast recipes. This is very rich, heavy and filling. Brought all the way from rice lovers paradise. Found in many Indian celebrations, weddings etc. There are many varieties of it, here is one...

Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Meat tenderiser - 2 tbsp
Mutton - 1 1/2 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 2 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Mutton stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate meat overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. Pressure cook marinated meat along with masala paste, until its done and keep aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and mutton stock cube and cook till oil separates. Now add pressure cooked meat, enough salt and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
Can use papain or raw papaya, or meat tenderiser while marinating.The ground masala paste may not smell good initially, not to worry( its due to strong smelling mint and chilly mixture). As final biryani will taste and smell good. Biryani can also be microwaved.
Looking for vegetable biryani recipe
or Fish biryani recipe

Fish biryani

Biryani is usually rice cooked along with spices, ghee and other veg or non- veg ingredients. This is one pot meal. For rice lovers this is heavenly. Usually its served along with raitha, dalchi, brinjal masala etc... Some people prefer to have it with side dish like egg masala, chicken kebab, fish fry etc. But I would say, Biryani can just be eaten without any side dish and it tastes simply superb. I can't imagine any feast or celebrations without this rich and heavy meal of biryani. There are many varieties of it like fish, chicken, mutton, egg, veg, turkey, beef etc. I made this fish biryani at home, and it was a huge hit. Here goes the recipe...

Ingredients:
Fish fillets - 1 kilo
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Prawn stock cube - 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and prawn stock cube and cook till oil separates. Now add fish pieces or chunks, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
I usually use yogurt for biryani, since this is fish biryani I have excluded it. Biryani can also be microwaved.
Looking for Veg biryani recipe
or Mutton biryani recipe

Guinea fowl biryani

Guinea fowl when cooked appear very similar to chicken in texture(bit hard though). But the flavour is somewhere between chicken and turkey. Biryani is a fantastic option to cook this as its meat is bit hard, yet flavourful. I cooked it for Sunday lunch and it came out really well. Here goes the recipe...

Ingredients:
Guinea fowl(thigh pieces are better) - 1 kilo
onions large - 2 nos
tomatoes small - 2 nos
freshly chopped mint-coriander - 1 cup
green chillies slit lengthwise - 4 nos
chicken stock cubes - 1 nos
coconut milk - 2 cups
basmati rice(soaked for 30min) - 6 cups
cloves - 4 nos
cardamom - 3 nos
Cinnamon - 1 stick
bay leaves - 2 small
mace - 1 small
aniseed - 1/4 tsp
dalda - 4 tbsp
ghee - 1tbsp
oil - 4 tbsp
salt for taste
water - 8 cups


For the marinade:
curd - 3 tbsp
lime juice - 1 tsp
garlic paste - 1 tbsp
ginger paste - 1 tbsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
garam masala powder - 1 tsp
turmeric powder - 1/2 tsp


Method:
marinate Guinea fowl overnight along with yogurt, lime juice, ginger-garlic paste, and chilly powder, coriander,garam masala and turmeric powder.

Heat oil, dalda, ghee in a pressure cooker.Now add the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed until the flavours are released.Now add onion and fry till golden brown. Add tomatoes, green chillies,chopped mint and coriander and continue to fry.Once the oil starts to come out, add the marinated Guinea fowl.Add coconut milk, water and chicken stock cubes and bring to boil. Now add washed and soaked basmati rice. Add salt( it should be slightly more as the rice is also cooked in the same liquid).Cover and cook for 2 whistles.serve hot with raitha or any spicy gravies.

Note:
This biryani can be garnished with fried onions, fried cashews etc.. This biryani goes well with egg masala, brinjal gravy etc.