20 Wonderful Biryani Recipes of Tirupathi Style h

1 Fish Biryani

Ingredients:

  • Fish-500 grams
  • Oil -1 spoon
  • Lemon juice- 1 spoon
  • Coriander leaves – 2 spoons
  • Mint leaves -10
  • Salt –as per taste
  • Onions -1 cup
  • Ginger paste- 1 spoon
  • Garlic paste -1 spoon
  • Turmeric -1 spoon
  • Green chilly – 6
  • Coriander powder -1 spoon
  • Curd -1 cup
  • Red chilly powder -1 spoon
  • Cooked Rice -3 cups
  • Masala powder -1 spoon

Preparation:

Put the fish pieces in a bowl, pour the curd and lemon juice, add the coriander leaves, mint leaves, onions, salt, garlic-ginger paste, green chili, garam masala powder, coriander powder, red chili powder, turmeric powder and mix neatly. Cover the boiled rice on curry. Cover the rice with a plate and cook on the pressure cooker for half an hour. Tasty fish biryani is ready.

Fish-Biryani

2 Chicken Biryani

Ingredients:

  • Coriander leaves –3 spoons
  • Mint leaves -10 leaves
  • Ginger –Garlic paste-2 spoons
  • Garam masala powder -1 spoon
  • Onions –one cup
  • Red chilly powder -1 spoon
  • Salt to taste
  • Bay leaves- 2
  • Tomatoes – one cup
  • Turmeric powder -1 teaspoon
  • Boneless chicken – 500 grams
  • Basmati rice -3 cups

Preparation:

Half boil the rice and set aside. Heat oil; fry the cardamoms, cumin seeds, ginger-garlic paste, cloves, bay leaves, cinnamon and cook for few minutes. Include the green chilli, onion, chicken cubes, and tomatoes. Sprinkle the turmeric powder, salt, chilli powder. Finally, add the boiled rice, garam masala powder and cook the whole mixture for 20 minutes on low flame. Garnish with the coriander leaves and serve hot.

Chicken-Biryani

3 Kheema Biryani

Ingredients

  • Basmati rice-2 cups
  • Biryani flower-1
  • Cinnamon-one spoon
  • Tomato puree – 2 spoons
  • Chopped meat – 600 grams
  • Cumin powder – one spoon
  • Chilly powder one spoon
  • Coriander leaves – one cup
  • Mint leaves – 10
  • Onions – one cup
  • Ginger- garlic paste – one spoon
  • Ghee – as required

Preparation:

Heat the ghee in a pan then fry the onions, ginger garlic paste, green chilli. Make sure raw smell is gone. Then add the cumin powder, coriander powder, chilly powder. Once onions are cooked, include the meat and mix properly. Pour the tomato paste and cook by covering the lid. Tie the garam masala in the cloth. Heat oil and put the garam masala packet in it and cook them. Sprinkle the salt, some lime juice. Put the meat on first and expand it neatly and let it sauté for half an hour. Serve this with curd.

Kheema-Biryani

4 Mutton Biryani

Ingredients

  • Basmati rice-2 cups
  • Biryani flower-1
  • Cinnamon-one spoon
  • Tomato puree – 2 spoons
  • Meat – 600 grams
  • Cumin powder – one spoon
  • Chilly powder- one spoon
  • Coriander leaves – one cup
  • Cashew nuts – 10
  • Onions – one cup
  • Ginger- garlic paste – one spoon
  • Ghee – as required

Preparation:

Boil the water on a stove, mix the rice, salt and cook. Meanwhile, marinate the mutton with curd, onions, Lime juice, ginger- garlic paste, chilly powder and tomato puree. Now take another pan, add the meat in the first and last it along with rice, coriander leaves, and fried onions mint leaves. Go over the same method thrice. Sauté for 30 min. Serve hot with curd pickle.

Mutton-Biryani

5 Prawn Biryani 

Ingredients

  • Prawns-500 grams
  • Coriander powder-one spoon
  • Curry leaves-Few
  • Curd -one spoon
  • Spicy masala-one spoon
  • Onion-one cup
  • Garlic- Ginger paste-one spoon
  • Salt-one spoon
  • Chilli powder-one spoon
  • Oil-5 spoon

Preparation:

Combine the prawns, curd, garam masala, onion, garlic- ginger paste, salt, chilli powder, turmeric and marinate for three hours. Then heat the oil and fry up the prawn combination over a high flame, till red. Get off the flame and add in the extra curd, coriander, cream, onions. Place half the rice in a pot in a first layer. Insert the prawn mixture as another layer and close with the remaining rice. Close up the pan and set the less flame for more minutes. Garnish with fried onions.

prawn-biryani

6 Paneer Biryani

Ingredients:

  • Paneer cubes –one cup
  • Coriander powder-one spoon
  • Curry leaves – few
  • Curd -one spoon
  • Garam masala-one spoon
  • Onion-one cup
  • Garlic- Ginger paste-one spoon
  • Salt-one spoon
  • Chilli powder-one spoon
  • Oil-5 spoon
  • Cashew nuts-one cup
  • Sliver paper-2

Preparation:

Fry the paneer in oil. In the other pan, fry the cinnamon, cardamom, cloves, pepper. As the spices sputter, mix the green chilli, ginger garlic paste, onions. Pour the tomato puree followed by chilli powder, coriander powder, garam masala. Include the cashew nuts paste. Insert paneer cubes into the curry and take to medium heat for ten minutes. In a dish bowl, spread the rice and paneer cube. Decorate with mint leaves, cashew nuts, fried onions, coriander. Close with foil and cook for few minutes.

Paneer-Biryani

7 Egg Biryani

Ingredients

  • Turmeric powder – 1/4 teaspoon
  • Oil – 1 teaspoon
  • Coriander leaves – 2 spoons
  • Eggs – 2
  • Garam masala powder -1 spoon
  • Green cardamom powder a pinch
  • Juice of 1 lemon
  • Fresh mint leaves chopped – 50-60
  • Basmati Rice parboiled – 1 1/2 cups
  • Tomatoes

Preparation:

Heat the ghee, fry, cinnamon, peppercorns, bay leaves cardamoms and cloves. Mix the onions, ginger-garlic paste, tomatoes, turmeric powder, and red chilli powder. Make sure tomatoes became soft. Finally, pour the curd water and cook for 10 minutes. Meanwhile, heat oil, break eggs in a glass, sprinkle salt, turmeric powder, red chilli powder. Pour into the tava, expand it to widen the mixture equally and fry. Extend a sheet of rice above the omelets; drop the mint and coriander on it. Seal and boil on low flame for 10 minutes. Shift into a serving plate, embellish with coriander leaves.

Egg-Biryani

8 Vegetable Biryani

Ingredients:

  • Tomato puree
  • Yogurt -1 cup
  • Turmeric -1 spoon
  • Ginger-garlic paste -1 spoon
  • Bay leaf -1
  • Cloves – 10
  • Cinnamon -1 spoon
  • Red chilli -2 spoons
  • Basmati Rice- 2 cups
  • Green peas -1 cup
  • Coriander Paste -1 spoon
  • Cauliflower -1 Cup
  • French beans -1 Cup
  • Carrots -1 Cup

Preparation:

Stew the rice in water with cardamom, cloves, cinnamon. Remove extra water and keep aside. Fry the cinnamon, cardamom, cloves, bay leaf. Include the green peas, cauliflower, French beans and onions. Saute on for ten minutes. Put in the ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and roast. Pour the curd along with cream and ship well. Add vegetables to the side of garam masala powder and combine well. Organize the layers of boiled rice at the base above that organize the vegetables follow by second layer of rice. Repeat the process till mixture over. Seal the pan with a silicon paper and cook for 15 minutes.

Vegetable-Biryani

9 Kushka Biryani Rice

Ingredients:

  • Mint leaves – 10
  • Green chilly – 1
  • Coriander leaves – few
  • Oil – 5 spoons
  • Turmeric powder – one spoon
  • Red chilly powder– one spoon
  • Garam masala – one spoon
  • Bay leaves – 1
  • Cloves – 4
  • Cinnamon stick- 1
  • Onion – 1 cup
  • Coconut milk – 1 cup
  • Tomato –2 cups
  • Basmati rice -2 cups

Preparation:

Put all spices in a mixer and grind as paste with water. Heat the ghee; fry the bay leaves, fennel seeds, cardamom, cloves, and cinnamon. Add onions, ginger-garlic paste. Sprinkle the garam masala, red chilli powder and turmeric, salt, coconut milk, and combine well. Finally, include the basmati rice cover the pan with a plate and cook for three whistles. Decorate the coriander leaves and serve hot with sweet curd.

Kushka-Biryani-Rice

10 Soya Chunks Biryani

Ingredients

  • Soya Chunks-200 gram
  • Basmati Rice-3 cup
  • Onion-one cup
  • Coriander powder-1 spoon
  • Bay leaf-1
  • Cardamom -one spoon
  • Cinnamon powder–one spoon
  • Cloves-10
  • Chilly powder- Two spoons
  • Turmeric powder- one spoon
  • Salt-one spoon
  • Pepper-one spoon

Preparation:

Clean the steep soya chunks in water for 10 minutes. Heat the oil and cook the soya chunks until light brown. Then add turmeric powder, red chilli powder, coriander powder, cinnamon stick, cardamom, cloves, and onions in a pressure cooker. Make sure chunks became soft. Heat the oil in other pan and sauté cinnamon stick, bay-leaf and onions. Include the salt, rice. When rice turns soft, include the chunks and simmer for ten minutes on high power. Soya chunks biryani is ready.

Soya-Chicks-Biryani

11 Mushroom Biryani

Ingredients:

  • Mushrooms –one cup
  • Coriander powder-one spoon
  • Curry leaves – few
  • Curd -one spoon
  • Garam masala-one spoon
  • Onion-one cup
  • Garlic-Ginger paste-one spoon
  • Salt-one spoon
  • chilli powder-one spoon
  • Oil-5 spoon
  • Cashew nuts-one cup
  • Sliver paper-2

Preparation:

Fry the mushroom pieces in oil. In the other pan, fry the cinnamon, cardamon, cloves, pepper. As the spices sputter, mix the green chilli, ginger garlic paste, onions. Pour the tomato puree followed by chilli powder, coriander powder, garam masala. Include the cashew nuts paste. Insert mushroom pieces into the curry and take to into a medium heat for ten minutes. In a dish bowl, spread the rice and mushroom pieces. Decorate with mint leaves, cashew nuts, fried onions, coriander. Close with foil and cook for few minutes.

Mushroom-Biryani

12 Khichdi Biryani

Ingredients:

  • Rice – one cup
  • Ghee – 5 spoons
  • Green gram Dal – half cup
  • Mustard Seeds – one spoon
  • Tomatoes -one cup
  • Onions – one cup
  • Green chilly – one spoon
  • Ginger and garlic paste – 2 spoons
  • Cardamoms pods – one spoon

Preparation:

Put the green gram, water, rice together about one hour. Heat the ghee, fry the mustard seeds, onions, tomatoes, ginger and garlic paste, salt, turmeric powder. Include the rice; pour the 4 cups of water. Cook the mixture on pressure for 5 whistles. Khichdi is ready to serve with ghee.

Khichdi-Biryani

13 Schezwan Biryani

Ingredients:

  • Basmati Rice – one cup
  • Sesame oil – 5 spoons
  • Cabbage, Capsicum, carrot – 2 cups
  • Black Pepper – one spoon
  • Schezwan Sauce–half cup
  • Onions – one cup
  • Green chilly – one spoon
  • Ginger and garlic paste – 2 spoons
  • Coriander leaves – 2 spoons

Preparation:

Boil the Basmati Rice with salt, drain the water and keep aside. Heat the sesame oil, fry the onions and garlic paste, Include all chopped vegetables like cabbage, capsicum, carrot. Add the schezwan sauce and mix well. Mix the basmati rice, discharge the salt, lemon juice, and black pepper. Cook for 5 minutes and serve into a plate.

Schezwan-Biryani

14 Sweet –Mixed Fruits Biryani

Ingredients:

  • Basmati Rice – one cup
  • Coconut oil – 5 spoons
  • Apple, Pineapple, Grapes, Musk melon – 2 cups
  • Black Pepper – one spoon
  • Grated coconut – half cup
  • Onions – one cup
  • Green chilly – one spoon
  • Ginger and garlic paste – 2 spoons
  • Coriander leaves – two spoons

Preparation:

Boil Basmati rice with salt and keep aside. Roast the black mustard seeds, cumin seeds, onions, and curry leaves in coconut oil. Include the chopped apple, pineapple, grapes, and muskmelon. Add the salt, ginger and garlic paste, cardamom powder. Add the boiled rice .simmer the dish for 5 minutes. Finally, serve into the plate and decorate with grated coconut.

Sweet–Mixed-Fruits-Biryani

15 Noodles Biryani

Ingredients:

  • Yogurt -one cup
  • Cooked basmati rice -one cup
  • Onions -1 cup
  • Bay leaves 2
  • Lemon-one spoon
  • Coriander leaves –half cup
  • Mint leaves -10
  • Oil -3 tablespoons
  • Noodles -2 cups

Preparation:

Heat the oil in a pan, widen the noodles in a pan and cook till the golden. Move into a baking bowl. Add the cauliflower, soya, beans and carrots, mint leaves, coriander leaves. Pour the curd and lemon water. Again widen the noodles and fried onions. Include the rice and cook all mixture for 20 minutes. Hot and variety noodles biryani ready.

Noodles-Biryani

16 Semiya Biryani

Ingredients:

  • Ghee – One cup
  • Yogurt – One cup
  • Whole Garam Masala – One cup
  • Mint leaves – 10
  • Chilly Powder – One cup
  • Turmeric powder – one spoon
  • Green Chilies – 5
  • Garlic – one spoon
  • Tomato – one cup
  • Onion – one cup
  • Fried Vermicelli – 1 cups
  • Vegetables – 1 cup

Preparation:

Boil the water. When the water boils, add oil, salt, Vermicelli. Cook the vermicelli to a half boil. Later remove the excess water and set aside. Meantime, heat other pan with ghee; add the whole onions, tomato, mint leaves, green chilli and garlic. Sprinkle the turmeric powder, red chili powder. Seal the pan and cook for ten minutes. Finally, include vermicelli to it. Cover up the pan strongly and cook for five minutes. Switch off the flame and decorate with nuts. vermicelli biryani is ready to serve.

Semiya-Biryani

17 Dill Biryani

Ingredients:

  • Salt – two spoons
  • Turmeric – two spoons
  • Curry leaves –- two spoons
  • Urad dal – two spoons
  • Mustard seeds – two spoons
  • Oil – two spoons
  • Green chilly – 3
  • Dill leaves – 1 cup
  • Basmati rice – 2 cup

Preparation:

Cook the rice and keep aside. Heat ghee in a pan sautés the mustard seeds, curry leaves. Include the green chilli and cook for 30 seconds. Add the dill leaves. Sprinkle the salt and turmeric powder for the leaves. Pour the water, seal the pan with a lid and bake .make sure the water evaporates up. Spread up the rice and combines well. Dill biryani is completed to serve up with curd.

Dill-Biryani

18 Duck Biryani

Ingredients:

  • Duck Meat -1 kg
  • Lime Juice –one spoon
  • Saffron Strands – one spoon
  • Garam Masala – one spoon
  • Basmati Cup – 2 cup
  • Salt – one spoon
  • Cinnamon – one spoon
  • Green Cardamom
  • Black Pepper – one spoon
  • Cumin – one spoon
  • Chilli Powder – one spoon
  • Coriander – one spoon
  • Mint leaves–one spoon
  • Garlic & ginger paste–one spoon
  • Onions – one Cup
  • Curd-one cup

Preparation:

Soak the duck meat in curd for 3 hours. Heat the oil in a bowl, and cook the onions pieces till they are brown. Add the duck and fry the 15 minutes. Then add onions, herbs spices and mix in well. Fry until duck is soft and off the flame. Place the rice and boil and remove the excess water. Take another pan, add ghee and spread the rice in bottom of the pan followed by the duck meat. Cook the mixture on steam for half an hour. Finally, pour the lemon juice and serve hot.

Duck-Biryani

19 Beef Biryani

Ingredients:

  • Beef Meat-one kg
  • Lime Juice –one spoon
  • Saffron Stands – one spoon
  • Garam Masala – one spoon
  • Basmati Rice – 2 cup
  • Salt – one spoon
  • Black Pepper – one spoon
  • Cinnamon – one spoon
  • Cumin – one spoon
  • Chilli Powder –one spoon
  • Coriander – one spoon
  • Mint leaves–one spoon
  • Garlic & ginger paste–one spoon
  • Onions –one Cup
  • Curd-one cup

Preparation:

Soak the beef meat in curd for 3 hours. Heat the oil in a pan add onions pieces and cook. Add the beef and fry the 15 minutes. Then add onions, herbs spices, salt, and mix in well. Fry until pieces are soft and off the flame. Place the rice and boil and remove the excess water. Take another pan, add ghee and spread the rice in bottom of the pan followed by the beef meat. Cook the mixture on steam for half an hour. Finally, pour the lemon juice and serve hot.

Beef-Biryani

20 Bread Biryani

Ingredients:

  • Salt – two spoons
  • Turmeric – two spoons
  • Curry leaves –- two spoons
  • Urad dal – two spoons
  • Mustard seeds – two spoons
  • Oil – two spoons
  • Green chilly – 3
  • Bread cubes – 1 cup
  • Basmati rice – 2 cup

Preparation:

Fry the bread cubes in ghee and keep aside. Cook the rice and keep aside. Heat ghee in a pan sauté the urad dal, mustard seeds, curry leaves. Include the green chili and cook for 30 seconds. Add the bread cubes. Sprinkle the salt and turmeric powder for the rice. Pour the water, seal the pan with a lid and bake .make sure the water evaporates. Spread up the rice and combine well. Bread biryani is completed to serve up with curd.

Bread–Biryani