Biryani, a beloved and iconic dish, brings together rich flavors and vibrant traditions that resonate deeply with food enthusiasts around the world.
These delicious biryani recipes created by top chefs are a perfect way to celebrate special occasions and enjoy a mouth-watering biryani experience!
Chef Sabyasachi Gorai‘s Vegetable Biryani
Ingredients
1½ tablespoon oil
1 bay leaf
4 green cardamom
4 whole cloves
6 black peppercorns
1 teaspoon cumin seeds
1 medium red onion, sliced
1 green chilli sliced
12 walnut halves, smashed
2 teaspoons ginger-garlic paste
½ cup frozen green peas soaked in warm water for 10 minutes
2 medium carrots, sliced
1 medium potato, diced into 1-inch pieces
1/3 cup cilantro chopped
½ teaspoon garam masala
½ teaspoon smoked paprika
¾ teaspoon salt for taste
1 cup basmati rice
1.25 cups water
Preparations
1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 minutes.
2. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes.
3. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside.
4. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Sauté for 30 seconds until the spices are fragrant.
5. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 minutes until the onions turn light brown.
6. Then add ginger-garlic paste and cook for a minute.
7. After this, add the vegetables – potato, carrots and green peas. Also add chopped cilantro, garam masala, smoked paprika and salt.
8. Then put the drained rice into the pan and toss it in gently with a spoon.
9. Now add water to the pan. Do not stir anything at this point.
10. Close the pan with a lid and cook on high pressure for 5 minutes.
11. Open the pot and fluff the rice with a fork.
12. Garnish with walnuts and serve.
Chef Varun Inamdar‘s Fish Biryani
Ingredients
4 slices king fish steak; on the bone.
1/3 cup California walnut powder
1 tablespoon garam masala
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
3 teaspoons ghee
3 cups rice, cooked till 3/4 done
1/4 cup brown onion paste
1/4 cup fresh tomato purée
1 teaspoon garlic paste
1 teaspoon red chili paste
1 tablespoon saffron water
Salt as required
Garnish
Handful fresh pomegranate seeds
Handful coriander leaves
Preparation
1. Take a deep-bottomed pan and ghee in it.
2. Once it is heated, add garlic paste, red chili paste and sauté on high flame.
3. Stir in brown onion paste, walnut powder, and tomato paste. Cook till oil releases the sides of the pan.
4. Add in powdered spices and cook till the raw smell goes away.
5. Add a cup of water and season with salt. Place the fish steaks carefully along with the walnuts and layer with rice.
6. Splash in the saffron, and water and cover with a lid.
7. Cook on medium flame for 15 minutes.
8. Just before serving, add the pomegranate and coriander leaves. Serve hot.