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Vaniyambadi Biryani

Updated on December 29, 2009

Biryani is a very famous dish all over the world.  It is purely a Mughal dish.  Biryani was first created by Mughals to serve food for the army.  As it was very difficult to make Rotis or Prathas to cater to the need of lakhs of army jawans, Biryani was invented, as it is easy to prepare.

Vaniyambadi is a small town in the state of Tamilnadu, where Biryani came alongwith the Nawabs of Arcot.  The Biryani of Vaniyambadi is very famous and the arouma of this Biryani is very tempting. I am giving u the receipe for this famous vaniyambadi Biryani below.

Ingredients
Qty.
Mutton/Chicken
1.5 kg.
Basmathi Rice
1 kg.
Refined Oil
300 grams
Onion (Chopped)
5 nos. (350 grams)
Tomotto(Chopped)
5 nos.
Ghee
50 gram
Zafran
a pinch
Ginger Paste
100 gram
Garlic Paste
100 gram
Curd
1/2 ltr.
Patta, Loung, Ilachi
2 sticks, 7 cloves, 5 ilachi
Gram Masala Powder
1 tsp
Javthri
1 pinch
Lemon Yellow Colour
a little
Chilly Powder and Salt
as per the taste

Method:

Soak Basmathi rice in a vessel for at least 20 mts. Wash Mutton or Chicken and keep aside. Take a vessel and put nearly 3 lts of water in it and keep over the stove to boil. Take another vessel and keep it on another stove. Put oil in it and bring to boil. As soon as the oil boils, put Garam Masala (Patta, Loung and Ilachi) in it and stir for one mt. Then pur chopped onions and fry till golden brown. Add Garlic paste and fry for some time, then add Ginger paste and fry well. Now add Mutton or Chicken, alongwith red chili powder and salt. cook for some time and add tomotto and fry well. After that add curd, javtri leave and stir well. Cook till the mutton gets tender. Your Biryani Akhni is now ready. Finally, put the lemon juice in the akhni.

Meanwhile see that the water kept in another vessel gets boiled. Put lemon yellow colour and 2 green chillies in the water. Take Basmathi Rice from the other vessel and put it in the boiling water.  Wait for a few mnts. and see that the rice is semi cooked. Don't cook the rice too much. It should be only half cooked.  Now, take the rice from the fire and drain it in another vessel.

Now, took some of Akhni in a seperate bowl and keep it aside. Put the Basmathi rice in the remaining akhni and on the top of it put the other part of the akhni which was taken in another bowl. Now put Ghee over the rice and close the lid and put it on Dum over low flame or burning coals.

Keep for 15 mts. and after 15 mts. take the vessel from the fire. Biryani is ready and it can be served hot with curd chettney or Bagarey Baigan.

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      Zee 7 years ago

      Very nice recipe

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      khalif 6 years ago

      Nice description bhai.

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      muzammil VNB 6 years ago

      It is really very good food for all the pepole ,

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      Yousuf 6 years ago

      Most of Arcot Muslims use coconut milk for their biryani.This gives an unwque flavour to this Tamil Muslim Biryanis

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      Akbar 6 years ago

      But, it will destroy its original taste if you add coconut milk.

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      sam 6 years ago

      Very nice briyani

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      jim 6 years ago

      very nice and tasty biryani i love it

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      mahaboob 5 years ago

      no need podina leaf and corriander leaf #

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      Nandu 5 years ago

      Very nice briyani

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      YASIR 5 years ago

      nice biryani in KR AND ARSHAD HOTEL IN VNB

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      saleem sakiullah khan, vaniyambadi& thiyaga durugam kallakirichi 5 years ago

      i know about the briyani taste , only in VANIYAMBADI . there are simple briyani hotels but,its have simply superb taste . like KR,ARSHAD,Beef hotels and QHAJA chicken mutton,lamb briyani centers. but i don't know history details of briyani. shuqr to akber bhai.

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      king 5 years ago

      IT IS VERY NICE METHOD

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      mohd amjad 5 years ago

      I like specially my favourite food vaniyambadi biryani

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      Sumithra 4 years ago

      Tried this recipe today. Came out vert tasty. It would be great if u could tell me how long you cook the mutton and how long to keep Dhum.

      Thank u very much!

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      Ayesha siddiqua 4 years ago

      thanks for the receipe, i was searching this receipe for a longtime and found out... wonderful receipe description...

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      mangai 3 years ago

      do we need to add pudhina & corriander leaves.?

    • profile image

      Akbar Zahid 3 years ago

      You can add pudhina if you want in a small quantity. There is no need of Corriander leaves.

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      Zeeshan Ahmedia 3 years ago

      Taste the traditional vaniyambadi biryani @ahmedia hotel it's serving the traditional taste since 1975 call +91 9789329139 for enquiry or catreing

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      Zeeshan Ahmedia 3 years ago

      Thanks Akbar sb for takin this vaniyambadi biryani to global which was almost forget by every one

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      irfan 2 years ago

      I need vaniyambadi bavarchi for my restaurant

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