Top 5 Biryani recipes/ Indian Biryani recipes/ best chicken Biryani recipes/ Fish, lamb and egg biryani recipes/ traditional Biryani

                                      Top 5 non-vegetarian Biryanis:

 1. Hyderabadi Chicken Biryani

 Ingredients:

- 2 lbs (900g) chicken, cut into pieces

- 2 cups basmati rice, washed and soaked for 30 minutes

- 4 cups water

- 1 cup yogurt

- 4 onions, thinly sliced

- 4 tomatoes, chopped

- 4 tbsp ghee/oil

- Whole Spices: Cloves, cardamom, cinnamon, bay leaves

- 1 tsp saffron strands soaked in warm milk

- Fresh mint leaves

- Fresh coriander leaves

- Salt to taste

 Preparation:

1. Marinate chicken with yoghurt, half of the fried onions, chopped tomatoes, and salt. Keep aside for 1-2 hours.

2. Parboil rice with whole spices until it's 70% cooked. Drain and keep aside.

(Take a big vessel fill it with water( 1:3 one portion rice 3 portion water), add spices, salt, ghee/butter and let it boil. 

Add rice when the water starts boiling and wait till it's partially cooked. Keep checking the rice in between.

Strain all the water from the rice and keep it aside.) 

3. In a heavy-bottomed pan, add marinated chicken and spread it evenly.

4. Layer half of the partially cooked rice over the chicken. Sprinkle fried onions, mint leaves, and coriander leaves. Drizzle some saffron milk.

5. Add the remaining rice and repeat the layering process. Finish with the remaining fried onions, mint leaves, coriander leaves, and saffron milk.

6. Cover the pan tightly with a lid or aluminium foil. Cook on low heat (dum) for 20-25 minutes until the chicken is cooked.

 Nutritional Information (per serving):

- Serving Size: 1 cup

- Calories: Approximately 400-450 kcal

- Fat: Around 15-20g

- Protein: About 20-25g

 2. Lucknowi (Awadhi) Mutton Biryani

 Ingredients:

- 2 lbs (900g) mutton, cut into pieces

- 2 cups basmati rice, washed and soaked for 30 minutes

- 4 cups water

- 1 cup yogurt

- 4 onions, thinly sliced

- 4 tomatoes, chopped

- 1/2 cup ghee

- Whole Spices: Cloves, cinnamon, cardamom, bay leaves

- Saffron soaked in warm milk

- Fresh mint leaves

- Fresh coriander leaves

- Salt to taste

 Preparation:

1. Marinate mutton with yoghurt, half of the fried onions, chopped tomatoes, and salt. Allow it to marinate for at least 2-3 hours.

2. Parboil rice with whole spices until it's 70% cooked. Drain and keep aside.

3. In a heavy-bottomed pan, add the marinated mutton and spread it evenly.

4. Layer half of the partially cooked rice over the mutton. Sprinkle fried onions, mint leaves, coriander leaves, and saffron milk.

5. Add the remaining rice and repeat the layering process. Finish with the remaining fried onions, mint leaves, coriander leaves, and saffron milk.

6. Cover the pan tightly and cook on low heat (dum) for 30-35 minutes until the mutton is tender and ready to eat.

 Nutritional Information (per serving):

- Serving Size: 1 cup

- Calories: Approximately 450-500 kcal

- Fat: Around 20-25g

- Protein: About 25-30g

 3. Kolkata Style Egg Biryani

 Ingredients:

- 6 hard-boiled eggs, peeled

- 2 cups basmati rice, washed and soaked for 30 minutes

- 4 cups water

- 2 onions, thinly sliced

- 2 tomatoes, chopped

- 1/4 cup ghee/oil

- Whole Spices: Cumin seeds, cinnamon, cardamom, cloves

- Fresh mint leaves

- Fresh coriander leaves

- Salt to taste

 Preparation:

1. Heat ghee/oil in a pan. Add whole spices and sauté until fragrant.

2. Add sliced onions and cook until golden brown. Add chopped tomatoes and cook until they soften.

3. Layer boiled eggs and partially cooked rice in a heavy-bottomed pan. Sprinkle fried onions, mint leaves, and coriander leaves between the layers.

4. Finish with a layer of rice and fried onions on top. Cover and cook on low heat for 15-20 minutes.

Nutritional Information (per serving): - Serving Size: 1 cup - Calories: Approximately 450-500 kcal - Fat: Around 20-25g - Protein: About 25-30g

  4. Malabar Fish Biryani

 Ingredients:

- 1 lb (450g) fish fillets (like Kingfish)

- 2 cups basmati rice, washed and soaked for 30 minutes

- 3 cups thick coconut milk

- 2 onions, thinly sliced

- 3 tomatoes, chopped

- 1/4 cup ghee/oil

- Spices: Turmeric, coriander powder, garam masala

- Ginger-garlic paste

- Fresh mint leaves

- Fresh coriander leaves

- Salt to taste

 Preparation:

1. Marinate fish using Turmeric and salt, and keep aside for 15-20 minutes.

2. Take a pan, and heat ghee/oil. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and chopped tomatoes. Cook until tomatoes are soft.

3. Add marinated fish and cook for a few minutes. Add coconut milk, bring it to a simmer, and cook until the fish is tender.

4. Parboil rice with whole spices until it's 70% cooked. Drain and keep aside.

 5. Layer it with the fish curry in a heavy-bottomed pan. Add fried onions, mint leaves, and coriander leaves between the layers. Cover and cook on low heat for 20-25 minutes.

 Nutritional Information (per serving):

- Serving Size: 1 cup

- Calories: Approximately 350-400 kcal

- Fat: Around 15-20g

- Protein: About 15-20g

 5. Lamb  Biryani

 Ingredients:

- 2 lbs (900g) lamb pieces

- 2 cups basmati rice, washed and soaked for 30 minutes

- 4 cups water

- 1 cup yogurt

- 4 onions, thinly sliced

- 4 tomatoes, chopped

- 1/2 cup ghee/oil

- Whole Spices: Cloves, cinnamon, cardamom, bay leaves

- Saffron soaked in warm milk

- Fresh mint leaves

- Fresh coriander leaves

- Salt to taste

 Preparation:

1. Marinate lamb with yoghurt, half of the fried onions, chopped tomatoes, and salt. Let it marinate for 2-3 hours.

2. Parboil rice with whole spices until it's 70% cooked. Drain and keep aside.

3. take a heavy-bottomed pan, add the marinated lamb and spread it evenly.

4. Layer half of the partially cooked rice over the marinated lamb. Sprinkle fried onions, mint leaves, and coriander leaves. Cover and cook on low heat for 20-25 minutes.

 Nutritional Information (per serving):

- Serving Size: 1 cup

- Calories: Approximately 450-500 kcal

- Fat: Around 20-25g

- Protein: About 25-30g

Facts about Biryani 

Biryani is a popular and flavorful rice dish that originated in South Asia, particularly in India and Pakistan, though it has variations and influences across the region. Here are some interesting facts about biryani.

 Biryani has significantly influenced global cuisine, inspiring various adaptations and fusion dishes that incorporate its unique flavours and cooking techniques.

 There are numerous regional variations of biryani in India alone, each with unique cooking methods, spices, and flavor.

 Some famous types of BIryani are Hyderabadi biryani, Lucknowi (Awadhi) biryani, Kolkata biryani, and Malabar biryani, Dum Biryani.

 Biryani is immensely popular globally. Its tantalising flavors and aromatic spices have made it a beloved dish worldwide.

Biryani is often prepared during festive occasions, weddings, and celebrations in many South Asian cultures. It's considered a symbol of hospitality. 

While it is a rich and flavorful dish, biryani can be nutritious, especially when made with lean meats and balanced spices that offer health benefits such as improved digestion and anti-inflammatory properties.

These facts highlight the diverse and flavorful nature of biryani, which continues to be cherished by food enthusiasts worldwide.