Top 40 Recipes - Simply the Best

Stellar Collection of Best Biryani Recipes

Making biryani can be time-consuming but the effort is very worthwhile. There is a huge variety of biryani recipes to try with traditional Indian Asian and various modern varieties catering for all sort of taste preferences. The recipe collection shown below includes vegetarian options as well as beef, lamb seafood and chicken types, each one varying in the spices used, the flavorings, and preparation requirements. Various 'quick' biryani versions are also provided. Enjoy!

Eggplant Masala and Fried Onions Biryani Recipe

Ingredients

For the eggplant masala and fried onions

• 2 teaspoons cumin seeds
• 1/2 teaspoon fennel seeds
• 2 tablespoons tomato paste
• 2 teaspoons ground turmeric
• Freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 3/4 cup plain whole-milk yogurt
• 1 1/2 teaspoons coriander seeds
• 4 garlic cloves, finely chopped
• 1 cup rice bran or grape seed oil
• 2 teaspoons Kashmiri chilli powder
• 1/4 teaspoon freshly ground nutmeg
• 1 14-oz. (400 g) can crushed tomatoes
• 3 large white or yellow onions, 2 thinly sliced
• 1 large piece or fresh ginger, peeled, finely chopped
• 2 teaspoons kosher salt, divided, plus more for seasoning
• 2 blades of mace, finely ground, or 1/4 teaspoon ground mace (optional)
• 4 medium-size Chinese or Japanese eggplants, halved lengthwise, sliced crosswise on a diagonal

For the rice and assembly

• 2 bay leaves
• 6 whole cloves
• 2 cups basmati rice
• lemon wedges (for serving)
• 2 tablespoons of kosher salt
• 3/4 cup chopped cilantro leaves
• Plain whole-milk yogurt (for serving)
• 4 green cardamom pods, lightly crushed
• Large pinch of saffron threads (optional)
• 1 serrano chile, halved, thinly sliced (or similar)

Method

Prepare the eggplant masala and fried onions by whisking together the yogurt, turmeric, 1/2 teaspoon of pepper, 1 teaspoon of kosher salt in a large bowl. Add the eggplant and stir with a wooden spoon until all the pieces are well coated. Set aside at room temperature for 20-30 minutes. Meanwhile, grind the mace blades (if using), coriander seeds, and 1 1/2 teaspoons cumin seeds in spice mill or using a mortar and pestle to form a fine powder. Transfer to a small bowl and combine with the cinnamon, chili powder, nutmeg and ground mace. Next, heat the oil in a large deep, heavy frying pan or Dutch oven over moderate to high heat. Add about half of the sliced onions and cook while stirring until the onions are caramelised and have a deep, golden brown color (about 9–12 minutes). Remove the cooked onions using a slotted spoon, onto a plate lined with paper-towel to drain off the excess oil. Repeat process with the remaining sliced onions. Then set the cooked onions aside. Using the same pan, lower the heat to moderate. Add an extra tablespoon of oil and fry the fennel seeds and remaining 1/2 teaspoons cumin seeds until the seeds start to sputter and darken in color (only about 30–90 seconds). Then, add the chopped onion and ginger and fry, stirring regularly, until onion is translucent and starting to become golden brown on color (about 7–9 minutes). Add the chopped garlic and the tomato paste and cook the mixture, stirring regularly for about 2 minutes. Next, add the spice mixture; and cook, stirring constantly, until the sauce is very fragrant ( about 1-2 minutes).

Then, transfer the eggplant and any marinade into the pot and cook while stirring with a wooden spoon for about 3-4 minutes. Then add the canned crushed tomatoes, 1 teaspoon of kosher salt, and 1/2 cup water. Reduce the heat to setting low and cook with the pot covered, stirring occasionally, until eggplant is cooked (about 30–45 minutes). Next, remove the lid from the pot, raise the heat setting to medium-low, and cook gently until the volume of the sauce is reduced by about a third (about 8–10 minutes). Taste and season as required more salt if needed. Remove the pan from the heat. Cover pot while it is set aside to keep eggplant masala warm.

While the eggplant is cooking and the sauce is rendering down, cook the rice using the absorption method, after adding the cardamom, cloves, bay leaves, and salt to the water. Cook until the rice is barely al dente, about 4-5 minutes. Drain and set aside. Place a rack in middle of oven and preheat it to 400 degrees F (200 degrees C). Let the saffron sit in a small bowl covered with 2 tablespoons hot water for least 15 minutes. Next, assemble the dish by firstly removing half of eggplant masala to a medium bowl. Spread the remaining eggplant masala in an even layer in its pot. Add half of the rice on top without packing it down. Add the remaining half of the chile, half of cilantro, and half of reserved fried onions. Continuing adding layers with the reserved eggplant masala and rice. Pour in the saffron water (including saffron threads. Then, scatter remaining chili, cilantro, and fried onions over the top of the dish in the pan. Cover the pot with a tight-fitting lid and bake for about 20-25 minutes. Then, remove the pot from the stove and set it aside with the lid on the pot for 15 minutes. Serve the biryani as a mound on a platter or large flat serving dish, topped with chopped cilantro onion rings and chilli slices. Serve hot with yogurt and lemon wedges.

Hyderabadi-Style Chicken Biryani Recipe

Ingredients

• 3 cloves
• 2 cinnamon quills
• 2 dried bay leaves
• 4 red onions, sliced
• 6 garlic cloves, peeled
• 1/3 cup natural yoghurt
• 1 teaspoons garam masala
• 1/3 cup blanched almonds
• 3 cardamom pods, bruised
• 1 tablespoon lemon juice
• 1 teaspoons ground chilli
• 1 teaspoons caraway seeds
• 1 pinch of saffron threads
• 1/3 cup chopped mint leaves
• 1 teaspoons ground turmeric
• 1/3 cup chopped coriander leaves
• 1/4 cup rice bran or grape seed oil
• 2 tablespoons ghee (clarified butter)
• 2 small green chillies, finely chopped
• 1.4 kg (3 lb) whole chicken, cut into 8 pieces
• 3 cups basmati rice, soaked in cold water for 2 hours
• one large piece of fresh ginger, peeled, roughly chopped

Method

Transfer the ginger and garlic into the bowl of a small food processor or blender with a little water, and process to a smooth paste. Transfer the mixture to a large bowl and then add half the coriander and mint, together with the turmeric, ground chilli, garam masala, yoghurt, juice, green chillies and 1/2 teaspoon salt mixing to combine thoroughly. Next add the chicken pieces to the mixture, turning using a wooden spoon to coat thoroughly in marinade. Then, cover the bowl and refrigerate for 20-30 minutes. Next, place the saffron in a small bowl with 2 tablespoons of warm water. Set aside to infuse for 20-30 minutes. Next, heat ghee and the oil in a large, non-stick frying pan with a tight-fitting lid, or a Dutch oven over high heat. Add the onions and stir-fry for 15-18 minutes or until lightly brown in color. Remove the onions from pan, drain on paper towels and set aside on a plate. Next, add the almonds to same pan and fry for 2-3 minutes while stirring. Remove the almonds from pan, drain on paper towels and set aside on a plate. Drain the oil from the pan leaving about 1-2 tablespoons fry the chicken briefly and then reduce heat to low. Next, place a large saucepan of cold water over high heat. Add the cinnamon, cardamom, cloves, bay leaves and caraway seeds to the water. Drain the rice that has been set aside and soaking. Add the drained rice to the pan and bring the mixture to the boil. As soon as pot starts to boil, remove half the rice, strain through a sieve and evenly spread over chicken in the other pan. Add some oil with half the fried almonds and half the fried onions. Then, sprinkle over remaining mint and coriander. Continue cooking the biryani over low heat, and continue cooking the remaining rice for a further 2-4 minutes or until tender. Then, finally drain remaining rice, and then spoon on top of biryani. Top with the remaining fried almonds. Pour in the saffron-infused water. Then, cover the pan with a tight-fitting lid and cook for a further 30 minutes or until the rice is tender and the chicken is cooked through. Top with remaining fried onions and serve sprinkled with coriander, chilli slices and mint.

Quick and Easy, Simple Biryani Recipe

Ingredients

for the chicken masala

• 2 star anise
• 1 teaspoon salt
• 10 curry leaves
• 1 teaspoon sugar
• 2 tablespoons ghee
• 1/2 stick cinnamon, broken
• 1/2 red onion, thinly sliced
• 1 large tomato, thinly sliced
• 2 green cardamom pods, bruised
• 1/3 cup good quality curry powder
• 1 red chilli, quartered length-ways
• 4 boneless chicken thighs, quartered

for the rice

• 2 star anise
• 1 large tomato
• 2 tablespoons ghee
• 1/2 stick cinnamon
• 30 g (1 oz) raisins
• 1 pinch saffron threads
• 1/3 cup unsalted cashews
• 2 cardamom pods, crushed
• 1/2 red onion, thinly sliced
• 1 cup long grain basmati rice
• 100 ml (1/2 cup) evaporated milk
• 2 pandan leaves, tied into a knot (optional)

for serving

• red chilli slices
• fresh in season herbs
• fresh coriander and mint

Method

Prepare the chicken masala, by heating the ghee in a heavy-based saucepan over moderate to high heat. When very hot, add the star anise, cardamom, onion, chilli, and cinnamon and fry for 6-9 minutes or until the onions have started to soften. Add the tomato and fry for another 3-5 minutes or until soft. Add the curry powder, mix well. Reduce the heat to a low setting and cook until the oil separates from the paste. Then, add the chicken, salt and sugar. Use a wooden spoon to stir and coat the chicken pieces, all over with the curry paste. Add the curry leaves and cook for about 5-7 minutes or until the chicken is browned. Then, remove the chicken from the pan and set aside.

Next, prepare the rice, by melting the ghee in a saucepan over moderate to high heat. Add the star anise, cardamom, cashews and cinnamon and cook for 3-5 minutes or until lightly the cashews and spices are lightly toasted. Add the tomato, raisins, onion, and pandan leaves and cook for 8-12 minutes or until the onion is light golden brown in color. Add the rice and mix though to combine all the ingredients thoroughly. Remove half the rice from the pan and set aside until needed.

For assembling the dish, spoon half the chicken masala over the rice in the pan and spread evenly. Then, add the remaining rice and chicken as a second layer. Using a small jug, combine the saffron threads and evaporated milk, with 300 ml (1 1/4 cup) water. Mix well, and then pour slowly into the gap along the edge of the pan. Then, bring the rice to the boil over moderate heat. Then, reduce the heat to low, cover the pan with a lid, and cook for about 10 minutes. Then, remove the pan from the heat and set aside covered, for about 10 minutes. Before serving, use a fork to fluff up the rice and scatter the coriander and mint on top.

Red Cabbage and Cashew Biryani Recipe

Ingredients

• sea salt to taste
• 3 garlic cloves, sliced
• 125 g (8 oz) cashew nuts
• 100 g (3 1/2 oz) raisins
• 400 ml (14 oz) tin coconut milk
• 1 onion, halved and thinly sliced
• 1/4 red cabbage cored and shredded
• 2 tablespoons grape seed or rice bran oil
• 1 medium-large leek, halved and thinly sliced
• 250 g (8 oz) white basmati rice, rinsed and drained

for the spice mix

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon black peppercorns
• 1 tablespoon ground turmeric
• 1 teaspoon dried chilli flakes
• 1 teaspoon black mustard seeds
• 4 cardamom pods, seeds extracted

for serving

• chopped coriander
• chopped fresh herbs in season
• 2 mild red chillies, de-seeded and sliced

Method

Preheat your oven to 180 degrees C (350 degrees F). Prepare your own spice mix by placing a Dutch oven over moderate heat. Add all the whole spices and gently roast them for about 2–3 minutes until fragrant and they begin to pop. Remove the pan from the heat and grind the spices coarsely using a spice grinder or a pestle and mortar. Add the turmeric and combine wet. Transfer to a small bowl and set aside.

Return the Dutch oven to the stove over moderate heat. Add the oil and when very hot, add the garlic, leek, onion and cabbage. Cook gently, stirring frequently, for about 10-12 minutes, or until all the vegetables are softened and volume of the mixture is reduced. Add the freshly prepared spice mix (or high quality bought curry paste), and cook for several minutes, stirring several times. Meanwhile, using a small saucepan, heat the coconut milk gently with 300 ml 1 1/3 cups) water until smooth. Add the raisins, rice and cashews to the vegetables. Season with 1 teaspoon of salt. Pour in the warm diluted coconut milk and mix well, and then bring the mixture to a gentle simmer. Cover the pan, transfer to the pre-heated oven and cook for 20-25 minutes. Check that the rice is tender (if not, cook in the oven for an extra 5 minutes). Remove the pan from the oven and set aside for 5–10 minutes. Then, remove the lid and fluff up the rice a little with a fork. Sprinkle red chilli, fresh herbs and coriander on top and serve hot.

Lahore Style Lamb Biryani Recipe

Ingredients

• 8 cloves
• salt to taste
• 1 cinnamon stick
• 2 tablespoons ghee
• 10 black peppercorns
• 450 g (1 lb) basmati rice
• 1 tablespoon crushed garlic
• 3 cassia leaves or bay leaves
• large pinch of ground saffron
• 1/2 cup chopped coriander leaves
• 3 medium onions, coarsely chopped
• 1 teaspoon kewda water (or similar)
• 4 hot green chillies, thickly sliced
• 1 black cardamom pod, lightly crushed
• 7 green cardamom pods, lightly crushed
• 250 ml (9 fl oz) grape seed or rice bran oil
• 1 tablespoon peeled, finely grated root ginger
• 2 dried aloo Bukhara Persian prunes, if available
• 500 ml (18 fl oz) yogurt, lightly beaten until smooth
• 450 g (1 lb) boneless lamb, from shoulder or neck or both, cut into cubes

Method

Heat the oil and ghee in a deep, heavy-based frying pan or Dutch oven over a moderate to high heat. When the oil is very hot, add the cassia leaves and bark, bay leaves, peppercorns, cloves, cardamom pods. Stir well, then add the crushed garlic and ginger. Stir well, then add the meat and fry for about 5-7 minutes, or until the meat is lightly browned. Then, add the onions. Stir the mixture and fry over a moderate to high heat, for about 5 minutes, or until the onions have started to soften. Reduce the heat setting to low and stir the yogurt through the mixture. Then, add the coriander leaves, green chillies, 1 teaspoon of salt and the aloo Bukharas prunes, if using. Stirring constantly, bring the mixture to a vigorous simmer, lowering the heat setting to moderate-low. Partially cover the pot and cook, stirring regularly, for about 25 minutes. Then, remove the lid, stir and cook for another 10–15 minutes, to thicken the sauce to a paste-like consistency and the oil separates from the meat. Remove the pan from the stove, and set aside, covered.

Meanwhile, preheat your oven to 150 degrees C (300 degrees F). Rinse the rice in several times with water, then set aside to soak in fresh water for about 15–20 minutes. Then, drain using a strainer and set the rice aside. Next, bring about 5 litres of water to a boil in a large pot. When it is boiling rapidly, add 4 teaspoons of salt and stir to dissolve. Prepare a colander in the sink to sieve the rice when cooked. Add the rice to the rapidly boiling water. Stir well to ensure the grains remain separate. Boil the rice vigorously for 5-6 minutes. Drain the rice quickly using the colander and set aside. Add a teaspoon of oil to a Dutch oven or heavy deep pan that has a tight-fitting lid. Spoon half of the cooked rice into the pan, spreading evenly over the base. Spoon all the meat on top of the rice and then sprinkle the saffron over the meat. Spoon the remaining rice on top of the meat, and sprinkle with 1 tablespoon of oil and the kewda water. Cover the pan tightly with a lid and cook in the pre-heated oven for 30–40 minutes, or until the rice is cooked to the al dente stage. Serve hot topped with fresh herbs and chilli slices.

Spiced Vegetarian Biryani Recipe

Ingredients

• 2 lemons, juice only
• 1 large onion, sliced
• 500 g (1 lb) basmati rice
• large pinch of saffron strands
• 1/2 cup fresh coriander leaves
• 1 litre (1 quart) hot vegetable stock
• 50 g (2 oz) salted roasted cashew nuts
• 1 red chilli, seeded and finely chopped
• 2 large sweet potatoes, peeled and cubed
• 140 g (5 oz) trimmed green beans, halved
• 2 tablespoons rice bran or grape seed oil
• 3 tablespoons hot good quality curry paste
• 2 teaspoons mustard seed (black or white)
• 1 small cauliflower, broken into small florets

Method

Preheat your oven to 220 degrees C (430 degrees F). Pour the oil into a large ovenproof dish or heavy baking pan and place in the oven for several of minutes to heat the pan and oil. Add all the vegetables to the pan, except for the beans. Use a wooden spoon to coat all the vegetables with the hot oil. Season with salt and pepper and roast in the oven for 15-18 minutes., or until the vegetables begin to brown. Meanwhile, combine the chilli, saffron, stock, curry paste, and mustard seeds in a small bowl. Add the green beans and rice to the vegetables in the baking tin or casserole dish. Then, pour the stock mixture over the vegetables. Reduce the oven temperature to 190 degrees C (375 degrees F). Cover the dish with a lid or foil sealed around the edges and bake for 25-30 minutes, or until the rice is just tender and most of the liquid is absorbed. Pour in the lemon juice, mix well and then check and adjust the seasoning. Scatter the cashew nuts, coriander and other herbs on top of the vegetables. Serve with poppadums and rice.