A mixed rice meal with Indian origins, biryani is made with rice, Indian spices, and typically some kind of meat; however, it can also be made without any meat and occasionally with the addition of eggs and potatoes. Today we will talk about two famous biryani – chicken biryani, made with chicken, and mutton biryani, made with mutton.
If you are struggling to find the right biryani recipes for your lunch, then our mutton biryani and chicken biryani recipes will help you, and you will have a great homemade biryani like every other biryani lover.
Chicken Biryani Recipe
Soak 300g basmati rice in warm water for 10 minutes, then rinse in cold water until the water runs clear. In a saucepan, melt 25g butter and cook 1 finely sliced large onion, 1 bay leaf, 3 cardamom pods, and 1 small cinnamon stick for 10 minutes. 1 teaspoon turmeric, 4 chicken breasts cut into large chunks, and 4 tablespoons curry paste Cook until fragrant. Pour 850 ml chicken stock over the rice and 85g raisins in the pan. Put on a tight-fitting lid and bring to a hard boil, then reduce to a low heat and cook the rice for another 5 minutes. Turn off the heat and set aside for 10 minutes. Stir well, then add 15g of chopped coriander. To serve, top with some coriander leaves and 2 tbsp toasted almonds.
Mutton Biryani Recipe
In a pan or Kadai, heat the oil and brown the onion slices. Stir continuously but gently to achieve an even brown color. Place them on a plate lined with paper towels. The rice should then be soaked in water for 20 minutes. Wash thoroughly until the water runs clear. To make a bag, combine cardamom, cinnamon, cloves, javitri, black peppercorn, shahi jeera, and star anise in a small piece of cloth and tie a knot. Boil water, then add the rice, bay leaf, salt, and potli, cover, and cook until the rice is done one-third of the time. Drain the water and take out the entire masala potli. Turn and rotate the pan carefully so that the ghee coats the bottom and sides. Turn off the heat. Layer cooked rice on top, then cooked meat pieces, saffron water, fried onion slices, and ghee. Add another layer of rice, then meat, and so on, until finished. The top and bottom layers will be rice. Cover with chopped pudina, coriander, fried onion, slit green chilies, and half a lemon juice. Replace the lid. Put the lid on after sealing the pan with flour dough or aluminum foil. Reduce the heat to the lowest setting. After 40 minutes, turn off the heat and leave the biryani to rest for 10 minutes.
Conclusion
That is our recipe for chicken biryani and mutton biryani, both of which make for a delicious lunch. If cooked properly, these two mouth-watering dishes will make your day.
