Non Vegetarian

Non Vegetarian

We bring for you the Recipes of Rice to enrich your taste buds and bring home unforgettable tasty experiences of Basmati Rice

Winner List
Recipe By : Perfect ChoiceRecipe Title : Prawn Biryani
Recipe Method :  

INGREDIENTS:

  • 4 to 5 pieces of Tiger Prawns shelled and deveined

  • 1 cup Perfect Choice Supreme Basmati Rice

  • 1 Medium chopped Onion

  • 1 inch Grated, Ginger Piece

  • 2 Cloves Crushed Garlic

  • 2 Green chillies

  • 2/3 cup - Grated Coconut

  • 2 tsp - Garam Masala

  • 1 tbsp - Lime Juice

  • 1 tbsp - Cashewnuts and Raisins

  • 2 Bay Leaves

  • 1/4 cup - Ghee or Butter

  • 1 tsp - Salt or to taste


RECIPE METHOD:

  • Soak the rice in normal water for 20 minutes.

  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.

  • In a pan, heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

  • Add the paste to the onions and stir for about 5 minutes.

  • Add the prawns and 1/2 tsp salt.

  • Mix well so that all the prawns are coated with the cooked masala and cook on a lowflame for 5 minutes.

  • Remove from heat and set aside.

  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.

  • Add the rice and stir fry for about 10 minutes.

  • Add the peas, 1/2 tsp salt and 2 cup of water.

  • Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.

  • Preheat the oven to 300 degree F.

  • In a serving bowl mix the shrimps and rice together.

  • Cover the bowl with the aluminum foil.

  • Put it in the oven for about 10-15 minutes.

  • When done add the lime juice and garnish the prawns biryani with fried cashew nuts and raisins.

Recipe By : Perfect ChoiceRecipe Title : Hyderabadi Biryani
Recipe Method :  

INGREDIENTS:

  • 2 cup - Perfect Choice Supreme Basmati Rice

  • 2-3 Bay Leaf

  • 2-3 pods Cardamoms (bruised)

  • 2-3 Cloves

  • 1 tsp - Ghee

  • 1/2 cup - Mint leaves

  • 1 Star anise

  • 1-2 small piece Cinnamon

  • Water as required

  • Salt according to taste


For chicken/lamb:

  • Meat of Choice Chicken/ Lamb/ mutton- 600 gms ( take mixedcuts of Meat like shoulder, marrow bone or make it boneless)

  • 2 Onion (thin sliced)

  • 2 Tomato (chopped)

  • 1 tbsp - Oil

  • 2 tbsp - Ghee (optional)

  • 2 Cloves

  • 2 Cardamom

  • 2 Cinnamon sticks (small pieces)

  • Salt according to taste

  • 1/4 tsp - Sugar

  • 2 tbsp - Biryani masala, store bought or


             Make at home:

  • 4-5 Cloves

  • 1-2 small piece Cinnamon stick

  • 3-4 cardamom

  • 1 tsp - shahi Jeera

  • 12-14 peppercorns

  • (roast and grind to powder)


For Meat marinade:

  • Salt according to taste

  • 2 tbsp - Red chili powder

  • 2 tbsp - Coriander powder

  • 1/2 tsp - Turmeric powder

  • 1/2 tsp - Garam Masala

  • 1 cup - Curd

  • 1 tsp - Ginger paste

  • 1 tsp - Garlic paste

  • 2 Green chili (slit and deseeded)

  • 1/4 cup - Milk

  • 5-6 Saffron strands (add it to the milk)

  • 1/2 cup - Pudina/ Mint

  • 2 tbsp - Lemon juice

  • Salt according to taste


For layering:

  • Browned Onions

  • Fried Garlic

  • Saffron soaked in Milk (1/2 cup)

  • Chopped coriander

  • 1/2 cup - Ghee


Garnish:

  • Fresh sliced Tomatoes

  • Caramelized Onions and Garlic

  • Roasted dry fruits


Accompaniments:

  • Raita (Curd)

  • Chicken curry

  • Brinjal thokku


RECIPE METHOD:

Step 1:

  • In a bowl all the marinade ingredients and make a smooth paste.

  • Apply this paste all over the meat.

  • Cling wrap the meat and let sit in the refrigerator for 3-4 hours or overnight.


Step 2:

  • While the marinated meat is in the fridge prepare the long grain rice.

  • Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.

  • Cook the rice with all the condiments as well the saffron strands soaked in water.

  • Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled.

  • Keep aside.


Step 3:

  • In a heavy bottom wok add ghee and oil and heat.

  • Add the onions and fry till brown. Caramelize with the sugar.

  • Add the cloves, cinnamon, cardamom, and continue to fry with onions.

  • Add chopped tomato and fry till mashed.

  • Reduce heat completely and add milk.

  • Add the spice powders and stir well ensuring the milk is not curdled.

  • Add the marinated meat to this masala.

  • Give a good stir to ensure the masala is well incorporated.

  • Add the biryani masala, an important ingredient for biryani.

  • Cover and let it simmer.

  • Ensure the meat is not completely cooked.

  • It should be cooked medium rare.

  • Once done half, remove from flame and keep aside.


Step 4:

  • Take a broad mouthed vessel with heavy base to prepare biryani.

  • Add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk, top it with the cooked meat.

  • Repeat the process till all the rice and meat is well placed.

  • Cover the vessel with a heavy lid or place a heavy object over the lid.

  • You could use the technique of dum biryani to cook it further or.

  • Let it cook for 20-25 minutes over medium heat.

  • Once done remove from heat but do not open the lid for at least 10 minutes.

  • Break off the seal, gradually fold the rice ensuring you do not break the long grain.

  • Garnish and serve with yogurt and accompaniments of your choice.