how to cook vegetable birynai, fish biryani, pran biryani, chicken biryani, motton biryani step by step?

 

 

how to cook vegetable birynai, fish biryani, pran biryani, chicken biryani, motton biryani step by step?

ChatGPT

Sure! I can provide you with a basic step-by-step guide for cooking vegetable biryani, fish biryani, prawn biryani, chicken biryani, and mutton biryani. Please note that the specific ingredients and measurements may vary depending on personal preferences and regional variations.

1. Vegetable Biryani: Ingredients:

• 2 cups Basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain.
2. In a large pan, heat ghee or oil and add the whole spices. Sauté for a minute until they release their aroma.
3. Add the sliced onions and cook until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute.
5. Add the mixed vegetables, chopped tomatoes, and biryani masala. Stir well and cook for a few minutes.
6. Add the drained rice, mint leaves, coriander leaves, yogurt, and salt. Mix everything gently.
7. Pour water into the pan and bring it to a boil. Reduce the heat, cover the pan, and let it simmer until the rice is cooked and the water is absorbed (about 15-20 minutes).
8. Once cooked, fluff the rice with a fork and serve hot.
9. Fish Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams fish fillets (cut into pieces)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. Marinate the fish pieces with ginger-garlic paste, salt, and a little turmeric powder. Let it sit for 15 minutes.
3. In a separate pan, heat oil and fry the marinated fish until lightly browned. Remove the fish from the pan and keep aside.
4. Layer the partially cooked rice over the vegetable mixture in the pan. Place the fried fish pieces on top.
5. Sprinkle chopped mint and coriander leaves over the fish.
6. Cover the pan tightly and cook on low heat for about 15 minutes or until the rice is fully cooked and the flavors are well blended.
7. Gently mix the biryani before serving.
8. Prawn Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams prawns, cleaned and deveined
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. Marinate the prawns with ginger-garlic paste, salt, and a little turmeric powder. Let them sit for 15 minutes.
3. In a separate pan, heat oil and cook the marinated prawns for a few minutes until they turn pink. Remove the prawns from the pan and keep aside.
4. Layer the partially cooked rice over the vegetable mixture in the pan. Place the cooked prawns on top.
5. Sprinkle chopped mint and coriander leaves over the prawns.
6. Cover the pan tightly and cook on low heat for about 15 minutes or until the rice is fully cooked and the flavors are well blended.
7. Gently mix the biryani before serving.
8. Chicken Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams chicken pieces (with bone or boneless)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. In a separate pan, heat oil and sauté the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnishing.
3. Add ginger-garlic paste, green chilies, and tomatoes to the pan. Cook until the tomatoes soften.
4. Add chicken pieces, biryani masala, yogurt, and salt. Mix well and cook until the chicken is almost cooked through.
5. Layer the partially cooked rice over the chicken mixture in the pan. Sprinkle chopped mint and coriander leaves over the rice.
6. Cover the pan tightly and cook on low heat for about 15 minutes or until the rice is fully cooked and the flavors are well blended.
7. Garnish with the reserved fried onions before serving.
8. Mutton Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams mutton (goat meat), cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. In a pressure cooker or a separate pan, heat oil and sauté the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnishing.
3. Add ginger-garlic paste, green chilies, and tomatoes to the pan. Cook until the tomatoes soften.
4. Add mutton pieces, biryani masala, yogurt, and salt. Mix well and cook until the mutton is partially cooked (about 70% cooked).
5. Layer the partially cooked rice over the mutton mixture in the pan. Sprinkle chopped mint and coriander leaves over the rice.
6. Add water to the pan. If using a pressure cooker, close the lid and cook for about 2 whistles. If using a pan, cover it tightly and cook on low heat for about 30-40 minutes or until the rice and meat are fully cooked.
7. Garnish with the reserved fried onions before serving.

These recipes are just basic guidelines, and you can adjust the spices and ingredients according to your taste preferences. Enjoy your biryanis!

 

 

how to cook vegetable birynai, fish biryani, pran biryani, chicken biryani, motton biryani step by step?

ChatGPT

Sure! I can provide you with a basic step-by-step guide for cooking vegetable biryani, fish biryani, prawn biryani, chicken biryani, and mutton biryani. Please note that the specific ingredients and measurements may vary depending on personal preferences and regional variations.

1. Vegetable Biryani: Ingredients:

• 2 cups Basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain.
2. In a large pan, heat ghee or oil and add the whole spices. Sauté for a minute until they release their aroma.
3. Add the sliced onions and cook until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute.
5. Add the mixed vegetables, chopped tomatoes, and biryani masala. Stir well and cook for a few minutes.
6. Add the drained rice, mint leaves, coriander leaves, yogurt, and salt. Mix everything gently.
7. Pour water into the pan and bring it to a boil. Reduce the heat, cover the pan, and let it simmer until the rice is cooked and the water is absorbed (about 15-20 minutes).
8. Once cooked, fluff the rice with a fork and serve hot.
9. Fish Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams fish fillets (cut into pieces)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. Marinate the fish pieces with ginger-garlic paste, salt, and a little turmeric powder. Let it sit for 15 minutes.
3. In a separate pan, heat oil and fry the marinated fish until lightly browned. Remove the fish from the pan and keep aside.
4. Layer the partially cooked rice over the vegetable mixture in the pan. Place the fried fish pieces on top.
5. Sprinkle chopped mint and coriander leaves over the fish.
6. Cover the pan tightly and cook on low heat for about 15 minutes or until the rice is fully cooked and the flavors are well blended.
7. Gently mix the biryani before serving.
8. Prawn Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams prawns, cleaned and deveined
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. Marinate the prawns with ginger-garlic paste, salt, and a little turmeric powder. Let them sit for 15 minutes.
3. In a separate pan, heat oil and cook the marinated prawns for a few minutes until they turn pink. Remove the prawns from the pan and keep aside.
4. Layer the partially cooked rice over the vegetable mixture in the pan. Place the cooked prawns on top.
5. Sprinkle chopped mint and coriander leaves over the prawns.
6. Cover the pan tightly and cook on low heat for about 15 minutes or until the rice is fully cooked and the flavors are well blended.
7. Gently mix the biryani before serving.
8. Chicken Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams chicken pieces (with bone or boneless)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. In a separate pan, heat oil and sauté the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnishing.
3. Add ginger-garlic paste, green chilies, and tomatoes to the pan. Cook until the tomatoes soften.
4. Add chicken pieces, biryani masala, yogurt, and salt. Mix well and cook until the chicken is almost cooked through.
5. Layer the partially cooked rice over the chicken mixture in the pan. Sprinkle chopped mint and coriander leaves over the rice.
6. Cover the pan tightly and cook on low heat for about 15 minutes or until the rice is fully cooked and the flavors are well blended.
7. Garnish with the reserved fried onions before serving.
8. Mutton Biryani: Ingredients:

• 2 cups Basmati rice
• 500 grams mutton (goat meat), cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons biryani masala
• 1 teaspoon ginger-garlic paste
• A handful of mint and coriander leaves, chopped
• 1/4 cup yogurt
• 3 cups water
• Ghee or oil
• Whole spices (cinnamon stick, cardamom pods, cloves, bay leaves)
• Salt to taste

Instructions:

1. Follow steps 1-6 from the vegetable biryani recipe.
2. In a pressure cooker or a separate pan, heat oil and sauté the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnishing.
3. Add ginger-garlic paste, green chilies, and tomatoes to the pan. Cook until the tomatoes soften.
4. Add mutton pieces, biryani masala, yogurt, and salt. Mix well and cook until the mutton is partially cooked (about 70% cooked).
5. Layer the partially cooked rice over the mutton mixture in the pan. Sprinkle chopped mint and coriander leaves over the rice.
6. Add water to the pan. If using a pressure cooker, close the lid and cook for about 2 whistles. If using a pan, cover it tightly and cook on low heat for about 30-40 minutes or until the rice and meat are fully cooked.
7. Garnish with the reserved fried onions before serving.

These recipes are just basic guidelines, and you can adjust the spices and ingredients according to your taste preferences. Enjoy your biryanis!

how to change ratio of rice and ingediants 5,10,20,30,40,50,100 members in table?for the above?

ChatGPT

To change the ratio of rice and ingredients for different numbers of members, you can use the following table as a reference. The measurements provided are approximate, and you may need to adjust them based on personal preferences and serving sizes.

Number of Members	Rice (cups)	Vegetables (cups)	Meat/Fish/Prawns (grams)	Onion (large)	Tomatoes (medium)	Green Chilies	Biryani Masala (tablespoons)	Yogurt (cups)	Water (cups)
5	2.5	2.5	500	1	2	2	2	0.5	7.5
10	5	5	1000	2	4	4	4	1	15
20	10	10	2000	4	8	8	8	2	30
30	15	15	3000	6	12	12	12	3	45
40	20	20	4000	8	16	16	16	4	60
50	25	25	5000	10	20	20	20	5	75
100	50	50	10000	20	40	40	40	10	150

In this table, the quantities are scaled up or down based on the number of members. Adjustments have been made to ensure a proportional increase or decrease in the ingredients while maintaining the overall ratios. However, it's important to note that these are rough estimates, and you may need to make further adjustments based on your specific preferences and requirements.

add column for cook time for above?

ChatGPT

Certainly! Here's an updated table that includes an additional column for cook time based on the number of members:

Number of Members	Rice (cups)	Vegetables (cups)	Meat/Fish/Prawns (grams)	Onion (large)	Tomatoes (medium)	Green Chilies	Biryani Masala (tablespoons)	Yogurt (cups)	Water (cups)	Cook Time (minutes)
5	2.5	2.5	500	1	2	2	2	0.5	7.5	30-40
10	5	5	1000	2	4	4	4	1	15	40-50
20	10	10	2000	4	8	8	8	2	30	50-60
30	15	15	3000	6	12	12	12	3	45	60-70
40	20	20	4000	8	16	16	16	4	60	70-80
50	25	25	5000	10	20	20	20	5	75	80-90
100	50	50	10000	20	40	40	40	10	150	90-120

The cook time mentioned in the table is an estimated range and can vary depending on factors such as the type of protein used, the heat intensity, and the cooking method (pressure cooker, stovetop, etc.). It's important to cook the biryani until the rice is fully cooked and the flavors have blended well