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Innovative Style Biryani

Here I am trying to show three different types of Biryani.

Biryani is a traditional dish that I have tasted in India. Basically consists of layers of rice and meat and vegetables and spices all cooked together in one pot.

Long grain basmati rice. Big white onions. Big white potatoes. Mutton with bone. Spices like ginger garlic cumin coriander salt pepper green chili.

Different options while making Biryani.

Pulao is where you thoroughly mix rice and meat or vegetables thoroughly with spices. In Biryani the layers are intact.

Dum method is where the vessel is sealed thoroughly while cooking over slow fire. Stove top method is where ingredients may be added over time while aroma may escape.

Pakka method is where cooked meat is added to half cooked rice and further cooked. Katcha method is where raw mutton pieces are marinated in yogurt and spices and cooked together with uncooked rice.

Various kinds of protein can be used such as chicken or lamb. Even fish or prawn. The pieces can be small or large in size. You can either marinate them prior or it can be dry.

Rice used can be long grain Basmati or short grain rice. Starchy vegetables can vary from potato to tomato or others. Medium used for cooking can be curd or ghee or coconut milk or malai cream.

The flavor can be mild or spicy. The spice masala can be onions or mint or lemons. The toppings can be rose water or saffron or dry fruit or raisin.

Many differences in the regional types of Biryani.

There is a lot of variety. To show you what is possible. Many styles.

Lucknowi Awadh: Rice cooked separately. Marinated chicken added later. Dum style. Delicate spices like saffron and star anise.

Kolkata: Deep fried potatoes. Light spices and slightly sweet. Rose water and saffron topping. Delicate spices like nutmeg cinnamon mace cloves cardamom and yogurt to marinate.

Memoni. One of spiciest. Soft mutton chunks at base. Yogurt. Fried onions. Potatoes. Tomatoes.

Hyderabadi. Also vegetarian version. Cook raw goat meat and rice. Fried onions and mint and coriander with strong spices.

Malabar. Dum style and moist. Fried onions. Garnished with dry fruit. Use mutton chicken prawn or fish.

Thalassery. Small grain rice. Lots of ghee. Fish or prawn. Cooked separately and mixed together. Low chili but use cashew nuts and sultana raisins. Uses onion ginger garlic lime.

Ambur. Dried chili paste. Sour eggplant curry. Dum style. Coconut milk. Curd and mint leaves.

Dindigul. Cumin rice. Cube meat pieces in curd and lemon. Pepper leaves for heat.

First Style. Tasty and traditional with ghee.

Use regular method of cooking. Use ghee or butter. Soak the basmati rice. Half cook the rice separately. Marinate the mutton meat in spices. Cook the meat until just tender. Brown a large quantity of white onions with spices. Stir fry large pieces of white potatoes.

First layer of small amount of rice at bottom. Then layer of meat and bones. Then layer of fried potatoes. Then spicy onion layer. Fill to the top with remaining rice.

Cover and cook until everything is well done.

Second Style. Healthy and sprouting.

Use olive oil to cook.

Use brown rice and black rice. Try wild rice. Soak and sprout over a day. Slow cook.

Steam the vegetables first. Then marinate the vegetables for a couple of hours. Then light sauté. Starchy vegetables with skin such as potatoes, sweet potatoes.

Use brine or buttermilk. Marinate organic meat with bone overnight. Low temp bake in foil or sous vide to keep moist.

Cook the onions with shallots or scallions to lightly brown. Use organic spices.

Same as before. Bottom layer of sprouted cooked rice. Then a layer of moist baked meat and bone. Then a layer of marinated sautéed vegetable. Then a layer of spicy onions. Fill to the top with remaining cooked rice. Use other layers of rice such as red rice on top too if you prefer.

Cover and cook until done.

Third style. Sweet and Middle East style.

Use half cooked jasmine rice. Use the slow cooked broth from the bones to cook the rice.

Use hot spicy meats for meat layer. Marinate and cook.

Use dry fruit such as raisins apricots figs dates prunes for spice layer. Add leafy greens too. Stir fry with spices.

Use sweet potatoes and beets and mushrooms for vegetable layer. Steam and marinate.

Nuts and seeds for toppings. Soak or ferment.

Everything has to be cooked.

Now same as earlier. Small layer of half cooked jasmine rice at bottom. Then the hot spicy meat layer which is cooked. Then the marinated vegetable layer. Then the stir fry spicy layer with dry fruit and leafy spinach. Fill to the top with remaining half cooked rice. Top with nuts and seeds.

Cover and cook until done.

Thank You !

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