Handi Biryani Recipe English-Hindi

Handi Biryani Recipe English-Hindi

Handi Biryani is a traditional and popular dish from Pakistan that is made with rice, meat, and a variety of spices. It is typically cooked in a large pot or handi, which is where the dish gets its name. The dish is believed to have originated in the Indian subcontinent, but it has been adapted and perfected in Pakistan over the centuries.

The key ingredients in Handi Biryani are rice, meat, and a variety of spices. The meat used can be chicken, beef, lamb, or mutton, depending on personal preference. The spices used can vary, but typically include cumin, turmeric, cinnamon, cloves, cardamom, and bay leaves. The rice used is typically basmati rice, which is known for its long grain and delicate flavor.

To prepare Handi Biryani, the meat is first marinated in a mixture of spices, yogurt, and lemon juice. This marinade helps to tenderize the meat and infuse it with flavor. The meat is then cooked in a handi or large pot with the marinade and other ingredients such as onions, tomatoes, and green peppers. The rice is then added and the mixture is cooked until the rice is fully cooked and the flavors have melded together.

One of the unique features of Handi Biryani is the method of cooking, known as dum cooking. Dum means to breathe in Hindi, this method of cooking involves sealing the handi or pot with a tight-fitting lid, trapping the steam inside and cooking the food on a low heat. This method of cooking helps to infuse the flavors of the spices and meats into the rice, resulting in a dish that is both flavorful and fragrant.

Handi Biryani is a versatile dish that can be served in a variety of ways. It is often served as a main course and can be accompanied by raita, a yogurt-based condiment, or chutney. It can also be served as a side dish or as a one-pot meal. It is commonly enjoyed at special occasions, such as weddings and festivals, and is also a popular street food in Pakistan.

In Pakistan, there are many famous places where you can find the best Handi Biryani. Some of the most popular places include the city of Karachi, where the dish is said to have originated. The city is home to many biryani houses that have been serving the dish for generations. Other cities like Lahore, Hyderabad and Multan are also known for their delicious Handi Biryani.

In conclusion, Handi Biryani is a traditional and beloved dish from Pakistan that is enjoyed by people of all ages and backgrounds. Its unique method of cooking and the blend of spices and meats make it a flavorful and fragrant dish. If you ever have a chance to visit Pakistan, make sure to try this delicious dish.

हांडी बिरयानी बनाने की विधि:

सामग्री:

1 कप बाजर

800 ग्राम चिकन

2 बड़े प्याज, कटे हुए

4-5 हरी मिर्च, कटे हुए

2 लौंग, कटे हुए

1 चम्मच लाल मिर्च पाउडर

1 चम्मच हल्दी पाउडर

1/2 चम्मच तिल पाउडर

1 चम्मच धनिया पाउडर

1 कप यही, कटी हुई

2 कप पानी

1 चम्मच नमक

2 टेबल स्पून तेल

2 कप मिल्क

कुछ हरा धनिया

कुछ करी पत्ता

2-3 कप दूध

2 लौंग, कटे हुए

विधि:

एक हांडी में तेल गरम करें और प्याज, हरी मिर्च, लौंग, धनिया पत्ता, लाल मिर्च पाउडर, हल्दी पाउडर, तिल पाउडर, धनिया पाउडर मिलाएँ।

चिकन और पानी मिलाएँ और मिलने दें।

य

Sindhi Biryani Recipe English-Hindi

Sindhi Biryani is a popular dish that originated in the Sindh region of Pakistan. It is a type of rice dish that is cooked with meat, fish, or vegetables and a variety of spices. The dish is typically served with raita, a yogurt-based condiment, and chutney, a sauce made from fruits or vegetables.

The main ingredient in Sindhi Biryani is rice, which is usually basmati rice. The rice is first washed and soaked for a few hours before it is cooked. The meat or fish that is used in the dish can be chicken, mutton, beef, or fish, depending on personal preference. The vegetables that are commonly used in the dish include potatoes, carrots, and peas.

The spices that are used in Sindhi Biryani include cumin, coriander, turmeric, red chili powder, and garam masala. These spices are first dry-roasted in a pan to release their flavors and then ground into a powder. The spices are then added to the meat or fish and vegetables and cooked until they are tender.

The rice is then added to the meat or fish and vegetables and mixed well. The dish is then cooked on low heat until the rice is cooked through and the flavors of the spices have infused into the rice.

Once the biryani is cooked, it is garnished with fried onions, cilantro, and mint. Some people also add dried fruits like raisins and cashews for a sweet and nutty flavor. The dish is served with raita and chutney.

Sindhi Biryani is a very popular dish that is loved by people of all ages. This dish is served in many restaurants and is also prepared at home for special occasions like weddings and festivals.

It can be enjoyed as a meal on its own or with a side of raita or chutney. In Sindh it is considered a traditional delicacy and is often served as the main dish at formal occasions.

Overall, Sindhi Biryani is a delicious and flavorful dish that is perfect for special occasions or just as a comforting meal. With its combination of tender meat or fish, flavorful spices, and fragrant rice, it is sure to please the taste buds of anyone who tries it.

सिंधी बिरयानी बनाने की विधि:

सामग्री:

1 कप बाजर

500 ग्राम मूंगदाल

500 ग्राम चिकन

2 बड़े प्याज, कटे हुए

4-5 हरी मिर्च, कटे हुए

2 लौंग, कटे हुए

1 चम्मच लाल मिर्च पाउडर

1 चम्मच हल्दी पाउडर

1/2 चम्मच तिल पाउडर

1 चम्मच धनिया पाउडर

1 कप यही, कटी हुई

2 कप पानी

1 चम्मच नमक

2 टेबल स्पून तेल

2 कप मिल्क

कुछ हरा धनिया

कुछ करी पत्ता

2-3 कप दूध

विधि:

तेल गरम करें और प्याज, हरी मिर्च, लौंग, धनिया पत्ता, लाल मिर्च पाउडर, हल्दी पाउडर, तिल पाउडर, धनिया पाउडर मिलाएँ।

चिकन और मूंगदाल मिलाएँ और मिलने दें।

यही, पानी

Chicken Biryani Recipe English-Hindi 

Chicken Biryani is a popular dish in Pakistan, known for its rich and flavorful combination of spices, rice, and chicken. The dish is believed to have originated in the Indian subcontinent but has since become a staple in Pakistani cuisine.

The traditional method of preparing Chicken Biryani involves layering marinated chicken with partially cooked basmati rice and then cooking the dish in a sealed pot over low heat. This method, known as dum cooking, allows the flavors of the spices and chicken to infuse into the rice, resulting in a fragrant and delicious dish.

To make Chicken Biryani, the first step is to marinate the chicken. This can be done by mixing together yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. The chicken should be marinated for at least an hour, but overnight is even better for the best flavor.

Next, the rice should be soaked in water for about 30 minutes. Then it should be drained and cooked in a pot with water, bay leaves, cinnamon sticks, and a pinch of salt. The rice should be cooked until it is about 70% done.

Meanwhile, in a separate pan, heat oil or ghee and add onions. Cook until golden brown, then add the marinated chicken and cook until it is fully cooked.

To assemble the biryani, take a heavy-bottomed pot or dum pan and add a layer of cooked rice at the bottom, followed by a layer of chicken and some fried onions, green chilies, and mint leaves on top. Repeat these layers until all the ingredients are used up, making sure to finish with a layer of rice on top.

Cover the pot or pan with a tight-fitting lid and cook over low heat for about 20-30 minutes. This method of cooking is known as dum and it allows the flavors to infuse into the rice.

Once cooked, the biryani should be left to rest for a few minutes before serving. It can be garnished with fried onions, mint leaves, and coriander leaves, and filled with raita or chutney.

Chicken Biryani is a versatile dish and can be served for any occasion, whether it's a formal dinner party or a casual family gathering. It's also a great dish to make in large quantities, as it can easily be reheated and enjoyed as leftovers.

In Pakistan, Biryani is a trendy dish and can be found in various regions of the country with different variations.

चिकन बिरयानी बनाने की विधि:

सामग्री:

1 कप बाजर

1 कप धानी

500 ग्राम चिकन

2 बड़े प्याज, कटे हुए

2 हरी मिर्च, कटे हुए

2 लौंग, कटे हुए

1 चम्मच लाल मिर्च पाउडर

1 चम्मच हल्दी पाउडर

1/2 चम्मच तिल पाउडर

1 चम्मच धनिया पाउडर

1 कप यही, कटी हुई

2 कप पानी

1 चम्मच नमक

2 टेबल स्पून तेल

2 कप मिल्क

कुछ हरा धनिया

कुछ करी पत्ता

विधि:

तेल गरम करें और प्याज, हरी मिर्च, लौंग, धनिया पत्ता, लाल मिर्च पाउडर, हल्दी पाउडर, तिल पाउडर, धनिया पाउडर मिलाएँ।

चिकन मिलाएँ और मिलने दें।

यही, पानी, नमक और मिल्क मिलाएँ।

दूध मे