Biryani Recipes – Varieties of Indian and International Rices and Rice Recipes

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PUKKI BIRIYANI

The following is a fine example of Hyderabadi cuisine – a Deccani fusion of Arab, Mughalai and Andhraite cooking that was shaped during the reigns of the Qutb shahi sultans and the Asaf Jahi Nizams. The only concession I have made to modern times is to use refined oil instead of pure ghee. Basmati rice [...]

There are as many ways of preparing biriyani as there are families in India. This is my friend’s recipe – she got it from a muslim maid of hers, who has once worked for a royal family. You can have on its own, but a cool dish of raita goes very well with it. Basmati [...]

This quiche like dish is a new and different answer to, “what’s for dinner tonight?”. Rice – 1 cup Butter – 1/2 tsp Generous pinch of salt Freshly crushed pepper – 1 tsp Grated cooking cheese – 1/4 cup Mushrooms Button mushrooms – 16 Butter – 1 tsp Salt and Pepper – to taste Lime [...]

Brown rice is with the bran layer intact ; only the husk has been removed. Brown rice has more flavour than white rice ans has a higher vitamin and mineral content. Brown rice is available in health food stores. Chicken – 750 gm Can corn kernel – 350 gm Onions – 225 gm Large capsicums [...]

This is an one course dish. You don’t really have to serve anything else with it, minimising your workload and saving time. Butter – 11/2 tablespoon Refined oil – 1 tablespoon Large onion – 1 finely chopped Capsicum – 1 finely chopped Cooked rice – 1 cup firmly packed Coarsely chopped walnuts and cashewnuts – [...]

A most interesting dish imported from Iran. Not only a kabab – it is a full meal. The base is rice, cooked in butter. In Iran it is topped with a raw egg, here I have substituted a fried one. And the whole thing is accompanied by chicken kababs. Rice Basmati rice – 2 cups [...]

This biryani is an excellent example of the Chettinad cuisine. This particular cuisine reflects the rich life styles of the Nattukotai Chettairs, who haid from one of the driest regions of South India. A community of merchants, bankers and traders, the Chettairs travelled widely through South East Asia and imbibed a lot from the cuisines [...]

Orthodox cooks may revolt when biriani is cooked in a pressure cooker or rice cooker. But for the busy housewife this spells great success. Basmati rice – 3 cups Refined oil – 3 tablespoon Ghee – 3 tablespoon Bay leaves – 2 Large onions, sliced – 3 Green chillies, slit – 4 Turmeric – 1/2 [...]

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PUKKI BIRIYANI

BIRIYANI LAJAWAAB

RICE GRATIN

Rice with Chicken Corn and Capsicum

COUNTRY LOAF

Chelo Kabab

Kari Biryani

Instant Biryani

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