PULAO OR BIRIANI

INDEX:
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-Chicken Pulao
-Chicken Biriani
-Roasted stuffed Chicken
-with Cheese and Mushroom Biriani
-Shahi Korma Chicken Pulao
-Egg Thread Fried Rice
-Fish Pulao
-Fish Kabab Pulao
-Akbari Mutton Pulao
-Keema Pulao
-Mutton Biriani
-Mutton Pulao
-Shah Jahani Biriani
-Pork Pulao
-Cocktail Prawns Kabab Pulao
-Prawn Pulao
-Teetur (Teal) Biriani
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CHICKEN PULAO

(6 Persons)

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Ingredients

1/2 medium sized chicken

1 lb rice (1/2 kg)

2 lbs stock (6 teacups)

5 oz ghee (1/2 teacup)

1 big onion1 oz sultana (18 grams)

1 oz almond

4 cloves6 green cardamoms

1 small piece of cinnamon

2 teaspoons white cumin seeds

2 hard boiled eggs

Salt to taste

1/2 teaspoon saffron

3 small pieces of ginger

1/2 teaspoon red chilli powder

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Method

Wash and soak rice for 15 minutes. Cut chicken into medium pieces and then cook it with ginger, salt, whole spices, 2.5 lbs water, cumin seeds tied in muslin cloth until tender. Throw away the spices from the stock. Fry onion slices until light brown and then fry boiled chicken pieces for a few minutes. Add stock, rice, red chilli powder, salt and saffron dissolved in a little hot water and cook it until rice is tender and each grain is separate. Garnish with hard boiled egg round slices and golden brown almonds and sultanas. Serve hot.

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CHICKEN BIRIANI

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See the recipe of Mutton biriani. Same recipes as for mutton biriani. Omit mutton and add small chicken pieces.

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ROASTED STUFFED CHICKEN WITH CHEESE & MUSHROOM BIRIANI

(6 Persons)

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Ingredients

1 chicken

1 oz garlic (28 grams)

1 small onion

2 big pieces of fresh ginger

1/2 teaspoon saffron

4 teaspoons dry coriander

2 bay leaves

1 small piece of mace

1/2 teaspoon nutmeg

4 cloves

10 pepper corns

6 green cardamoms

1/2 teacup cocoanut

2 teaspoons poppy seeds

1 cup curd

8 oz onion (226 grams)

Small raw papaya

Salt and red chilli powder to taste

Ghee 3/4 teacup

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Method

Prick the chicken with a sharp knife. Crush garlic and then in it add salt and 3 cups of water and wash the chicken with it. Dry with duster. Peel raw papaya and grind it with salt and then rub it on chicken and keep aside. Grind all the ingredients except the 1/2 lb (226 grams) of onion, bay leaves, cardamoms and saffron to a fine paste. Cut the onion into rings and fry it until light brown. Remove the onion from ghee, cool a little, then crush between your palms and mix with the masala paste. In the same ghee (left over from frying onions) add the bay leaves, whole cardamoms and the masala paste, curd and salt and fry well till the ghee separates from the masala. Stuff the chicken with half of the masala. Dissolve saffron in a little hot water then add into the rest of the masala. Place the chicken on the half of the masala, add enough water and cover the degchi and cook it on slow fire until tender. Add a few drops of kawara flavour. Remove from fire. Untruss the chicken and dish it on bed of cheese and mushroom biriani and then pour over thick gravy. Serve hot it dinner or lunch party.

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CHEESE AND MUSHROOM BIRIANI FOR ROASTED STUFFED CHICKEN
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Ingredients

1 lb rice (salha basmati)

1/2 kg2 lb water (6 teacups)

2 bay leaves

1 big onion

Coarsely ground spices: (4 cloves, 3 teaspoons white cumin seeds, 2 pieces of cinnamon, 4 green cardamoms)

1/2 teaspoon red chilli powder

5 oz milk (1 teacup)

8 oz cheese (226 grams)

1 oz black mushroom (28 grams)

5 oz ghee

1 teaspoon kawara flavour

4 silver leaves

1 lb peas

1 carrot

Salt to taste

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Method

Soak mushroom in water overnight. Soak rice for about two hours fry small pieces of cheese in ghee till light brown. Fry chopped onion and bay leaves. Add water and salt and boil it. Now add rice, chopped carrot, peas, chopped mushrooms and ground spices. Cook till water is absorbed and each grain is separated. Mix kawara flavour and decorate with stuffed chicken. (If rice it not tender then cover it with wet cloth and put on low heat)

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SHAHI KORMA CHICKEN PULAO

(6 Persons)

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Ingredients

1/2 medium sized chicken

1 lb rice (1/2 kg)

2 lb stock (6 teacups)

4 oz curd (1/2 cup)

2 teaspoons ground dry coriander

1 teaspoon ground cumin seeds

1/2 teaspoon ground cloves

6 green cardamoms

1 small piece of cinnamon (ground)

5 oz ghee (1/2 teacup)

1 onion

2 oz cashew nuts (56 grams)

1/2 teaspoon grated nutmeg

1 tomato

Salt to taste

1/2 teaspoon red chilli powder

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Method

Fry medium pieces of boiled chicken with ground spices, whole cardamoms until golden brown. Add curd, red chilli powder and chopped tomato without skin and stir it for a few minutes. Add soaked rice, salt and stock and grated nutmeg and cook it until tender, and water is evaporated. Garnish with fried and crisp onion rings and light browned cashew nuts.

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EGG THREADS FRIED RICE

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

1.75 lbs water (5 teacups)

1/2 teaspoon chilli powder

2 teaspoons ground spices: (4 cloves, 1/2 teaspoon white cumin seeds, 1 small piece of cinnamon, 2 big cardamoms)

2 carrots5 oz ghee (1/2 teacup)

1 onion

4 or 5 tablespoons ghee

1 or 2 bay leaves

Salt to taste

4 eggs

Method

Wash and soak rice for 15 minutes. Fry onion, bay leaves in ghee till brown. Add water, chilli powder, ground spices salt, long strips of carrot and rice and cook until the rice has absorbed all the water and each grain is separate and then remove from fire.

Method (Egg Threads)

Beat eggs lightly with 3/4 teaspoon salt. Heat the ghee in frying pan, then spread a little beaten egg over it and brown slightly both sides of it. Cut the thin omelet into narrow and long strips. Repeat the process until all the eggs are used up. Decorate the rice with these fried egg threads.

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FISH PULAO

(6 Persons)

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Ingredients

1/2 lb fish (680 grams without bones)

1 lb rice (1 kg)

1.75 lb water (5 teacups)

5 oz ghee (1/2 teacup)

1/2 teaspoon red chilli powder

4 cloves

Salt to taste

1 one inch stick of cinnamon

6 oz onion (170 grams)

5 garlic cloves

2 big black cardamoms

4 teaspoons cumin seeds

1/2 teaspoon aniseed

2 oz besan (56 grams)

4 oz curd (3/4 teacup)

Ghee for shallow frying

3 teaspoons lemon juice

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Method

Pick, wash and soak rice for 35 minutes. Wash the small pieces of fish and then dry it, then rub lemon juice and salt on it. Grind cumin seeds and aniseeds and then mix into besan. Dust the fish with it and keep it aside for a few minutes. Fry in shallow ghee until nicely browned. Fry onion with whole spices in 8 oz ghee until light brown and then stir in ground garlic until brown. Add rice, water, salt, cord and red chilli powder and cook it on medium fire until rice absorbes all the water and is thoroughly cooked; each gram should be separate. Finally mix fried fish into the rice.

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FISH KABABS PULAO

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

1 big onion

2 lb fish stock (6 teacups)

Salt to taste

3 ground cloves

1/2 teaspoon red chilli powder

1 teaspoon white cumin seeds

1/2 teaspoon coarsely ground cinamon

2 big cardomoms ground

4 or 5 oz ghee (1/2 teacup)

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Ingredients (Fish Kababs)

1 lb fish (1/2 kg)

1.5 teaspoon ground spices

4 small ginger pieces

1 small onion

2 green chillies

3/4 teaspoon black pepper

Salt to taste

Ghee for deep frying

2 eggs white

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Method

Boil fish with 2.25 lb water with one teaspoon salt until tender. Take out the fish pieces from stock. Cool it, remove bones and skin and then mash it. Mix in it ground spices, salt, chopped green chilli, ginger and onion and mix well. Now make small round balls and dip in lightly beated whites of egg. Fry in hot ghee until light brown. Drain on paper. Soak rice for 15 mts. Now cut the onion into thin slices and fry in ghee until brown. Add fish stock, salt, chilli powder, ground cumin seeds, cinnamon, cardamoms, cloves and rice. Cook it until tender. Remove it from the fire and on the rice put fried fish balls, cover the degchi for 15 minutes. Serve it hot.

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AKBARI MUTTON PULAO

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

1 lb lean mutton (1/2 kg)

2 lb stock (6 teacups)

1/2 teaspoon red chilli powder

1 small piece of ginger

5 garlic cloves1 onion

3 oz sultana (85 grams)

2 teaspoons spices

Salt to taste

1 bay leaf

1 small piece of cinnamon

4 cloves

1 teaspoon black corns

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Method

Wash and soak rice for 15 minutes. Boil mutton with bay leaf, cinnamon, pepper corn, cloves, ginger and garlic until tender. Throw away the spices, ginger and garlic. Fry chopped onion until light brown. Add boiled mutton, red chilli powder, salt and ground spices stock, rice and cook it on medium fire till stock is evaporated. Mix fried raisins and cook on very slow fire till tender and each rice grain it separate. Serve hot. (If stock is less than 2 lb, mix hot water to it.)

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KEEMA PULAO

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

2 lb water (6 teacups)

8 oz thick minced mutton (226 grams)

1 onion

1 bay leaf

2 teaspoons white cumin seeds (ground)

1 small piece of cinnamon

6 green cardamoms

4 cloves

5 oz ghee (1/2 teacup)

Salt to taste

1/4 teaspoon red chilli powder

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Method

Heat ghee, add thick minced meat, 2 cups water whole cloves, cardamoms, ground cumin seeds, cinnamon and bay leaf and cook it until minced meat is dry. Add soaked rice, salt, red chilli powder and water and cook on medium fire until tender and water is evaporated. Each grain of rice should be separated. Cot onion into rings and fry it until nice browned and crisp and then garnish the pulao with it. Serve hot.

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MUTTON BIRIANI

(6 Persons)

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Ingredients

1 lb mutton (1/2 kg)

1 lb rice (1/2 kg)

Water to cover the meat

3 bay leaves

3 doves

1.75 lb stock for rice (5 teacups)

2 small pieces of cinnamon

2 big cardamoms

6 green cardamoms

3.5 teaspoons whole dry coriander

1 teaspoon aniseed

5 oz ghee (1/2 teacup)

Salt to taste

20 black pepper corns

4 pieces ginger

1.5 teaspoon white cumin seed

1 onion

1/4 teaspoon nutmeg

3/4 teaspoon Orange colour

2 teaspoons kawara flavour

1 small garlic pod

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Method

Boil meat with garlic pod and all the spices except nutmeg and tie in cloth aniseeds and dry coriander and cook it until tender. Fry onion and add meat and fry for 5 minutes. Add soaked rice strained stock and 1/2 teaspoon orange colour and cook until water has evaporated, add grated nutmeg kawara flavour and mix well. Mix again 1/4 teaspoon orange colour on the half of the rice and keep the degchi covered for 2 minutes. Serve at dinner or luncn.

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MUTTON PULAO

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

2 lbs lean mutton (1 kg)

5 oz ghee (1/2 teacup)

2 teaspoons dry coriander

6 small slices of fresh ginger

1 piece cinnamon (about 1 inch)

1 or 2 oz flour (28 or 56 grams)

1 teaspoon ground spices

2 hard boiled eggs

2 teaspoons ground spices

2 teaspoons white cumin seeds

3 cloves

A few drops of orange colour

1/2 teaspoon pepper corns

Salt to taste

4 ozs onion (113 grams)

1.75 lb stock (5 cups)

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Method

Pick, wash and soak rice for 10 minutes. Fry onion in 2 oz ghee until light brown then stir in it ground ginger, ground coriander, pepper corns and meat for a few minutes. Add enough water and cook it until meat is tender. Take out the meat pieces from the stock. Rub salt and ground spices on meat pieces, dust it with flour and fry in shallow ghee. Heat 6 oz ghee and fry cloves, cinnamon and then add 1.75 lbs stock, salt and rice and cook it until 3/4 cooked. Remove from fire. Mix orange colour into half rice and then mix meat. Put it in another degchi and cover it with wet cloth and then put lid on it and keep it on a very slow fire until tender.

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SHAH JAHANI BIRIANI

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

1 lb or 12 oz stock (5 big cups)

2 big cardamoms

3 green cardamoms

1 garlic pod

1 big piece of ginger (about 1 inch)

1 cinnamon (1/2 kg)

4 cloves

2 teaspoons aniseeds

2 teaspoons coriander leaves (tie them in a muslin cloth)

1 medium sized onion (slices long and thin)

1 teaspoon red chilli powder

2 teaspoons ground zeera

3 teaspoons salt

1 kitchen tablespoon ghee

1 cup of milk

4 or 5 cashew nuts or almonds

1/4 teaspoon grated nutmeg

2 teaspoons kawara flavour

1 or 2 bay leaf

1/4 teaspoon yellow colour

1/4 teaspoon orange colour

Silver leaves for decoration

1 lb mutton ribs (1/2 kg)

3/4 teacup ghee

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Method

Boil the meat, 3 teaspoons salt, garlic pod, big piece of ginger, clove, cinnamon, big cardamoms, green cardamoms and the muslin cloth containing aniseeds and coriander seeds with 10 cups of water till it becomes tender. Then put it on the strainer and remove the whole spices garlic pod and the muslin bag. Soak the rice for 20 minutes. Then fry the long slices of onion in ghee with bay leaf till light brown. Add stock, ground white zeera, salt, red chilli powder, fried cashew nuts (cat into half) and mutton ribs and cook it till it. boils. Add milk and then soaked rice and mix them well. Then cook it and don't stir it till the water is evaporated. Put it on very slow fire till rice becomes tender. Then mix grated nutmeg and kawara flavour. Pour the colours separately with teaspoon on the rice and keep it for few minutes. Remove it from the fire and keep it for 10 minutes. Put it on an oval shaped dish and decorate it with silver leaves.

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PORK PULAO

Same recipe as for mutton pulao. Omit mutton and add pork. Use only 2 oz (56 grams) ghee in pork pulao.

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COCKTAIL PRAWN KABABS PULAO

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

2 lb water (6 teacups)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground big cardamom

2 teaspoons ground white cumin seeds

1 very small piece of mace

Salt to taste

5 oz ghee (1/2 teacup)

2 oz cashew nuts (56 grams)

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Ingredients Cocktail Prawn Kababs

8 oz cleaned prawns (226 grams)

3 small onions

2 green chillies

1 teaspoon ground spices

1 teaspoon chopped coriander leaves

Salt to taste

1/2 teaspoon chilli powder

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Method

Wash and dry prawns and then mince it. Mix one chopped onion, green chillies, salt and ground spices into minced prawns. Make small round balls and then put in 2 lb boiling water or five for ten minutes. Remove it from water and then fry it until light brown in shallow ghee. Fry slices of two onions until light brown, add soaked rice, ground spices, red chilli powder, salt and water of boiled prawn kababs and Cook it until water is absorbed and each grain is separate. Garnish the rice with fried cashew nuts and fried prawn kababs.

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PRAWN PULAO

(6 Persons)

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Ingredients

1 lb rice (1/2 kg)

2 lb stock (6 teacups)

6 oz cleaned prawns (170 grams)

1 oz fresh cocoanut (28 grams)

2 teaspoons poppy seeds

2 small pices of ginger

1 onion

1/2 teaspoon red chilli powder

Salt to taste

5 oz ghee (1/2 teacup)

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Method

Soak rice for 10 minutes. Boil prawns with ginger in 2 lb salted water until tender. Throw away the ginger from the stock. Fry onion slices until light brown and mix ground paste of cocoanut, poppy seeds, cardamoms and cumin seeds and fry for five minutes. Add boiled prawns, rice stock salt and red chilli powder cook it until tender and water is absorbed. Serve hot.

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TEETUR (TEAL) BIRIANI

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Same recipe as for roasted stuff chicken in cheese and mushroom biriani. Here stuff two teals with one chicken's stuffing.

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How to Make Chicken Pulao . How to Make Biriani . How to Make Indian Cooking .