Veg Biriyani

Ingredients for marinating the potato
1 kg (2.2 lb) of Potato cut into 2-4 parts
1 tbsp (15 ml) of ginger garlic paste[1 pice garlic & 1 inch ginger]
1 tsp (5 ml) of coriander powder
1 cup (236 ml) of curd[100gm white curd ] or milk with one lemon juice
1 tbsp (15 ml) garlic paste
4 green chili paste

1 tsp biriyani masala (2 cardamom,1 in (2.5 cm) cinnamon, 1/2 tsp (2.5 ml) fenugreek[methi], 3 clove. take all these, fry them without oil, make them powder.)
A pinch of salt
Mix all of the above ingredients and let the potato marinate for 6-12 hours in refrigerator, the more the better.

Herbs, spices and condiments used are as follows 

• 8 cloves
• 1 Cinnamon stick
• 6 green Cardamoms
• 2 Bay leaves[tej pata]
• 1/2 tsp (2.5 ml) shahi jeera (caraway seeds)
• Jaifal 1 pice [A few pinches grated nutmeg and mace each]
• Jaitry 2 pice
• Jafran 1grm[Everest]
• 1 tsp (5 ml) Coriander powder
• 1 tsp (5 ml) red Chili powder (to taste)
• 1 tbsp (15 ml) Gram Masala Powder
• 5-6 tbsp (75-90 ml) of chopped fresh mint[pudina pata]
• 2-3 chopped green Chilies
• 4-5 chopped Tomatoes
• A whole bunch of fresh coriander leaves
• 1 inch (2.5 cm) piece of ginger root, grated
• 1 kg (2.2 lb) basmati, jasmine or ganador rice
• 1 cup (236 ml) tomato paste (not tomato sauce)
• 1 cup (236 ml) milk, cream, or yoghurt
• Keora jal
• Golap jal
• Mitha ator 
• Tomato Paste
• Biriyani Masala
• Coriander powder

For fried onions 

• About 8-9 medium size onions

Other Ingredients

• Oil for deep frying and 3-4 tbsp (45-60 ml) for cooking
• 1 tbsp (15 ml) of ginger garlic paste
• 1/2 cup (236 ml) of milk
• A few strands of Saffron (kesar)
• Desi ghee (clarified butter) about 6-7 tbsp (90-105 ml)
• Cashew nuts ( a few or as many as you want)
• Raisins and almonds are optional
• Salt to taste

[Boil the half cup of milk and add 2 pinch of crushed saffron in it. Give it a stir,and keep it for 2-3 hrs in freez. ]
Steps:-
Deep fry the onions for 20 mins: While the potato is marinating, slice or chopped the 4 onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned. Stir the onions continuously for uniform browning. When they become light brown(after 20 min), drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.
 
Make the Powder :
Jaifal(1/2), jaitry(2), sajeera(1 tlb spoon) fry[2-3 min] in a dry pan without oil and make power of it.
Make the Paste :
3 elichi, 3 green chili, 1 stick of darchini, 1 complete garlic, little bit ginger[not much] make a paste.

Parboil the rice:
Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the potato and rice, seal it and put on a very slow fire).

• Take a big deep wide mouth vessel
• Heat it for 1 min and put 2 tea spoon of ghee in that put one tej pata , 2 stick of darchini , 4-5 clove,a couple of green cardamoms,rest of caraway seeds (shahi jeera) and fry it for 2-3 min when good smell was started coming then add cleaned rice into this.
• Add lots of water (at least 10 times more than rice). Add[2 tlb spoon salt] ample salt (this is very important because the rice needs to be salty when cooked) and one spoon of white oil.
• Now boil all this for a few minutes on a high flame (7 minutes or so high flame). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done.
• Strain(remove the extra water) the rice and spread it on a clean surface (a tray or something under fan), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.

Cook the Potato:

• Take a deep, wide mouth vessel and heat 2 tlb spoon of ghee and 50 grm of white oil (3-4 tablespoons (45-60 ml)) in it .
• When it became hot add the 2-3 tej pata bay leaves, 3-4 cloves, 1 stick darchini cinnamon, 2-3 elichi cardamoms,1-2 red chili, little bit of shahi jeera and allow to crackle[oil coming out of the masala] add 5 chopped onion and fry it until it become golden brown. 
• Now add a tablespoon of ginger garlic paste in step 3 and stir a little.
• After that add one chopped tomato and satire this contentiously for 10-15 mins with slow flame.
• Now tip out all the marinated potato  and the marinade.
• Cook on a high flame for 5-10 mins so that the water gets evaporated quickly.
• Add  mint, green chilies, all dry powders(coriander, chili), and pinch of salt and satire it.
• Cook (and cover it with low flame for boiling.)till the potato is cooked and the gravy (masala) is not watery.
• Add one third of the fried onions and satire it.
• Mix well. Keep aside.

Keep all these ready: Now that the rice and potato are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.

• Chop the coriander and mint leaves
• In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
• Keep some melted desi ghee aside.

Layering the biryani:

• Take a heavy bottom pan with a lid (non stick is best).
• Take some melted ghee[2 tea spoon] and grease the bottom of the pan with it. 
• After that put a layer of tej pata.
• Put a layer of rice,
• On that rice 

1. put little bit chopped pudina leaves and corrionder leaves 
2. add pinch of powder massala prepared in step 2 
3. add pinch of biriyani masala 
4. one tea spoon of ghee 
5. add 2-3 spoon kesar milk[that we have kept in freez] 
6. put fryed onion lil bit which we have prepared in Step1.

• Then a layer of cooked potato with gravy.
• Repeat and finish off with the rice layer. 
• Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee and add only 2 drop of mitha atar and 1 spoon of rose water and 1 spoon of keora jal down the sides of the pan and some on top of the rice. It will trickle down with the heat.
   

Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source and cook[ low flame] biryani for 20-25 mts.

Leave for one hour
 
Overnight Work :-

• Prepare the dry masala (Jaifal(1/2), jaitry(2), sajeera(1 tlb spoon) fry[2-3 min] in a dry pan without oil and make power of it)
• Prepare the safron milk
• Prepare the biriyani masala  (2 cardamom,1 in (2.5 cm) cinnamon, 1/2 tsp (2.5 ml) fenugreek[methi], 3 clove. take all these, fry them without oil, make them powder.)

First Work in the Morning :-

• Prepare the ginger garlic paste
• Prepare the garlic paste
• Prepare the chilli paste
• Chop the tomato
• Slice the onion
• Prepare the paste with cardamom, Cinnamon, green chilli, garlic and ginger(3 elichi, 3 green chili, 1 stick of darchini, 1 complete garlic, little bit ginger[not much] make a paste.).
• Chop pudina(mint) and dhane(coriander) pata.

Chicken Biryani

Ingredients :-
1. Biryani Masala
2. Jaifal 1 pice
3. Jaitry 2 pice
4. Sajeera 1 spoon
5. Elaichi 4-5
6. Darchini 4-5
7. Clove 4-5
8. Jafran 1grm[Everest]
9. Caora jal
10. Golap jal
11. Mitha ator.
12. Basamati
13. Pudina pata
14. Dhane pata
15. Ada,pianj,rasoon
16. Tej pata
17. Ghee
18. Lal sukno lanka
19. Kancha Lanka

Process :-
1. 1 KG chicken marinate with 100gn white curd , [4 green chili, 1 pice garlic, little bit corriender leave] paste (add some kaju and almond pest with it)and keep it for 1 hr.
2. Jaifal(1/2), jaitry(2), sajeera(1 tlb spoon) fry[2-3 min] in a dry pan without oil and make power of it.
3. 3 elichi, 3 green chili, 1 stick of darchini, 1 complete garlic, little bit ginger[not much] make a paste.
4. 4 chopped onion need to deep fry and keep .
5. Take half cup of milk and 2 pinch of jafran and keep it for 2-3 hrs.
6. Rice:- take a vessel and heat it for 1 min and put 2 tea spoon of ghee in that put one tej pata and 2 stick of darchini and 4-5 clove and fry it for 2-3 min when good smell was started coming then add cleaned rice into this.
Then after 2-3 min put some water and add 2 tlb spoon salt and one spoon of white oil.
You have to prepare the rice carefully so that it should not be too boiled like normal rice.
Then remove the extra water and put the rice under fan for 1 hr.
7. Put 2 tlb spoon of ghee and 50 grm of white oil in to a kadai . When it became hot add 2-3 tej pata, 2-3 elichi, 1 stick darchini, 1-2 red chili after that add 5 chopped onion and fry it untill it become golden brown. After that add the paste that we have made in step 3. After that add one chopped tomato and staire this contentiously for 10-15 mins with slow flame. Then put the marinated chicken into it. After that staire it with high flame continiously for 10-15 mins. When chicken become white after that need to add salt as per taste and staire it and cover it with low flame for boiling. It should be totally dry.
8. The vessel [having proper cover so that cent & vapour must not come out]in which we prepare the final biriyani put 2 tea spoon of ghee on the down area of the vessel after that put a layer of tej pata , now put a layer of rice now put few pices of chicken on that. Then put another layer of rice now on that rice put little bit chopped pudina leaves and corrionder leaves add pinch of powder massala prepared in step 2 and add pinch of biriyani masala add one tea spoon of ghee then add 2-3 spoon kesar milk from Step 5 and put fryed onion lil bit which we have prepared in Step 4 . Now repeate the same step untill you complete the same step chicken and rice and finally the final layer should be rice with all the masalas mentioned and add only 2 drop of mitha atar and 1 spoon of rose water and 1 spoon of keora jal. Put that cover on the vessel(moida cover outside the cover). Kepp it for 15-20 mins.