Looking for a Biryani (indian fried rice) recipe

uli, Dec 4, 7:26am
bump for Xmas biryani

malcovy, Dec 4, 9:26am
Thanks for bumping this Uli.
I will be making the one campmum posted in the next 3 weeks.

aw217, Dec 5, 12:41am
Anyone here have a great Biryani they could share please. I see they are on Google but would love to try one that is 'tried and tested' Thanks

davidt4, Dec 5, 12:51am
Lamb Biriyani
Serves 4-6

Meat and marinade:

10 green cardamom pods 

5 cloves
1 piece cinnamon bark, broken into smallish pieces
1 teaspoon coriander seeds 

400 ml yoghurt
2 teaspoons salt 

1/2 teaspoon hot chili powder 

5 cm piece fresh ginger, finely grated

6 cloves garlic, crushed
800g boneless lamb steak meat, cut in cubes

Grind the spices as fine as possible, then put in a bowl with the yoghurt, salt, chili powder, ginger, garlic and meat. Stir, then cover and put in the refrigerator. Let stand for at least 6 hours (ideally 12-24 hours).


1 teaspoon saffron
2 tablespoons rose water
500g basmati rice

3 medium onions

6 tablespoons ghee
10 dried apricots
2 tablespoons almond slices, roasted
1 teaspoon black cumin
1 piece cinnamon bark
4 green cardamom pods

3 cloves
3 teaspoons salt

250ml milk

Crush the saffron and mix with the rose water. Let stand for several hours. 

Rinse the rice well, then cover with water and let soak for 2 hours.

Cut the onions into thin rings. Heat the ghee in a frying pan, the fry the onions over high heat for several minutes until they begin to brown; reduce heat to medium and fry until they are brownish; reduce heat to low and fry until dark brown, but not black. Put a sieve on a bowl and pour the onions and ghee through the sieve. Keep the ghee for later. Put the onion rings on a paper napkin and let cool down and dry. 

Pre-heat oven to 160°C.

Pour the ghee from the onions into a large casserole. Add the meat and marinade from the refrigerator. Put the dried apricots between the meat pieces. Put the almond slices and the crushed onion rings on top.

Bring 4 litres water to boil in a large pot. Add black cumin, cinnamon, cardamoms and cloves. 
Drain the rice, then add to the boiling water. Add salt, and bring to boil again. Let boil for about 3-4 minutes, then drain. Put half the rice on top of the meat, then sprinkle half the saffron-rosewater on top. Add the second half of the rice, then the rest of the saffron-rosewater. Pour the milk over it.

Seal with tinfoil, then put in the oven and bake for 1 hour 45 minutes.

davidt4, Dec 5, 12:53am
Vegetable Biryani

1 cup Basmati Rice

10 Fresh Green Beans - sliced

1 Cauliflower - cut into florets

1 Carrot - sliced

1/2 cup Fresh Peas

5 - Mushrooms

2 Onions - chopped

1 stick Cinnamon

3 tsp Cardamom Seeds

1 tsp Cumin Seeds

1 tsp Red Chili Powder

5 tbsp Ghee

3 Cloves

Chopped Coriander Leaves

Salt to taste


1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries

sally63, Dec 5, 4:11am
Two great recipes Davidt4. Thanks:)

motorbo, Dec 5, 7:27am
had one for dinner last night, friend made it was so yummy im now going to make it

campmum, Dec 6, 5:39am
Really easy & Delicious
Prep time: 15 min Cook time: 30 min Serves: 4-6
5 green cardamom pods
300g basmati rice
25g butter
1 large onion, peeled and finely sliced
4 garlic cloves, peeled and finely chopped
1 tbsp root ginger, peeled and finely chopped
1/2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1 bay leaf
1 cinnamon stick
4 thighs of boneless skinless chicken, cut into bite-sized pieces
75g raisins
750ml chicken stock
2 tbsp chopped coriander
4 tbsp flaked almonds
1. To extract the cardamom seeds from the pods, place the pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds and discard the pods. Lightly crush the seeds in a pestle and mortar.
2. Put the rice in a heatproof bowl, season with salt and cover with boiling water.
3. Melt the butter in a large saucepan on a medium heat and when it is foaming, add the onion, garlic, ginger, turmeric, cumin, coriander, cayenne pepper, bay leaf, cinnamon stick and crushed cardamom seeds.
4. Cook, stirring occasionally, for 10 minutes or until the onion is softened and slightly browned.
5. Add the chicken pieces and stir-fry for 3 minutes or until the chicken is opaque and cooked through.
6. Drain the rice and rinse under cold running water, then stir into the saucepan along with the raisins.
7. Pour in the stock, season with salt and pepper and stir all the ingredients together. Bring to the boil, then reduce the heat, cover with a lid and simmer for 10–12 minutes or until the rice is cooked.
8. Remove from the heat, taste for seasoning, then stir in the coriander and flaked almonds.
9. Divide between warmed bowls to serve.

motorbo, Dec 6, 6:41am
that one looks good campmum - have you made it?

aw217, Dec 6, 9:18am
They all look yummy! thanks for those, I will try one this weekend!

campmum, May 13, 2:14am
Yes Motorbo. I watched her cook it on choice tv & looked yum. made it & love it. a definite keeper. I have modified recipe to suit my taste. originally had 1 tsp cayenne pepper but that would be way too hot. adjust to taste.

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