• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Reetu Mohan

Ramzan biryani recipe...anybody?

6 posts in this topic


I am looking for the perfect muslim biryani they give during Ramzan festival..is there anybody who can help me?Thanks in advance.

Edited by Reetu Mohan (log)

Share this post

Link to post
Share on other sites

what kind of biryani are you asking for?

Lamb, goat or chicken. There would be different styles from Pakistani, Lucknow, Bangladesh or Hyderabadi or even from Kerala muslim style.

You would need to be more specific. You could google for biryani recipes and select the ones you want.

Sudhir Seth



Passage to India

4931 Cordell Avenue Bethesda MD 301 656-3373



100-B, Gibbs Street, Rockville MD 301 610-0303


Share this post

Link to post
Share on other sites

I'm not sure about Ramzan biryani but I can give you my recipe for biryani which does come out very nice! It should be good for 3 portions, but you can easily adjust the quantities accordingly.

Marinade overnight in the fridge around 300g of chopped meat (lamb, goat or perhaps even chicken), in yogurt, corn oil, salt and some spices (paprika, ground cumin, ground coriander, turmeric, garam masala). Do not exaggerate with the quantities of the spices because a delicate flavour is required for this dish.

Fry 1 finely chopped onion in vegetable oil or ghee. Fry it for around 15 minutes or so until it becomes very soft, and then add some finely chopped garlic and fresh grated ginger. Fry for another few minutes before adding the marinated meat and some concentrated tomato paste. Cook until half cooked, adjusting as necessary for salt.

In the meantime prepare and then set aside the following ingredients which are also required for the recipe:

• 1 sliced onion, fried in ghee until soft and caramelised

• Sliced almonds and chopped pistachios, and optionally also pine nuts and sultanas

• Finely chopped fresh coriander and mint

Prepare the layers in an oven dish. The bottom layer is the meat, together with any juices. Above the meat you can optionally put some fresh sliced tomatoes. Add the coriander and mint, and then the nuts. Finally add the fried onions. The top layer will be half-cooked rice. It is best to prepare the other layers before adding the rice and then cook the rice at the end.

Wash around 300g of basmati rice in several changes of cold water and then set aside. Measure out roughly double the volume of water, mixed with roughly 20% fresh whole milk. Bring the liquid up to the boil whilst heating some ghee in a saucepan and adding the following spices:

• 2 green cardamoms

• 1 black cardamom

• 1-2 cloves

• 1 inch of cinnamon stick

• ¼ tsp of fennel seed

• 1 bay leaf

Fry gently for a few minutes and then add the rice with some salt (around 2 tsp). Stir carefully to coat all of the rice in the ghee and spices and then add the boiling liquid. Cover the saucepan and cook on low for around 4-5 minutes, or until half cooked. After 4-5 minutes add the partially cooked rice together with any liquid to the oven dish as the final layer. Cover the oven dish tightly and bake in a preheated oven for around 15-20 minutes at 200°C.

A good dish to accompany the biryani would be a nice cucumber or tomato raita.

I hope this is of help to you!

PS - I'm new to the eGullet Society and I'm pleased to be able to (finally) contribute to the forums!

Share this post

Link to post
Share on other sites

I dunno which part of India's Ramzan Biryani we're talking about but down south this is what passes as HYDERABAD SPECIAL BIRIYANI and for some reson i prefer it heaps to most northern biriyanis.

Most Important Things here are

1) The rice must be seperate when cooked - stickiness denotes overkill on the oil

2) The final product must be WHITE with just the strands of saffron adding colour

3) NO pastes & no spice powders. Dont worry aboout the chopped onions they melt away later

4) The meat must be halal or kosher or the blood in the meat will ruin the flavour

5) STRICTLY NO HIGH HEAT...nothing must be browned

So here goes

Heat a ladleful of ghee very tenderly and throw in 2 large sticks of cassia (or cinnamon if you dont get cassia) 1 Cinnamon leaf (tej patta) 4 green cardamons 4 cloves and 1 leaf of mace.

when these spices start to gently sizzle add Onions, Ginger & Garlic in the ratio of 3 : 1 : 1. (you can experiment with this, sometimes i omit onions all together) fry till fragrant and the raw smell has almost gone - BUT NOT GONE COMPLETELy

Add 2 chopped tomatoes. Back home we'd add almost greenish tomatoes, but under no circumstances get tempted to add tomato sugo or passata kinda stuff. must be fresh.

crush the chopped tomatoes in while cooking but DO NOt let them dissolve. Now add the chicken or mutton and stir gently till the surface of the meat is sealed.

Now salt to taste, and throw in 1 cup of mint leaves (that is 1 cup after removing them from the stalks) but under no circumstances are we to chop the mint or they impart a bitterness to the biriyani. Add 1 & 1/2 ladlefuls of fresh yoghurt, and stir it in well. and Slit green chillies to taste

Cover and let it simmer till the meat is tender.

Seperately parboil the rice till 3/4 done

gently toast on a tawa and then dissDissolve 1/2 tsp of saffron in 1/2 a cup of warm cream.


Layer the rice and the meat alternatingly. Add more green chillies if you wish at this stage. On th top most level pour over the saffron cream, cover with alu foil and bake bling in a 100 degree preheated over for about 40 - 45 minutes.

Traditional accompaniment is BHAGARA BAIGAN.

I've got a killer recipie for it if you want and no fussy POTLI MASALA's to be bought either

ENJOY!! :smile:

Edited by Tambong_Glutton (log)

Share this post

Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Phill Bernier
      Hi There,
      I came across this term, Bunooing, which I'd never heard before. I had a look around to try and understand the method behind it, but came across a number of inferences on what bhunooing is and how it works, some of which were conflicting and a little confusing. I would be very grateful if someone could clear this up for me and perhaps answer a few questions. This is my understanding of bhunooing so far:-
      Essentially, this is a method of releasing essential oils that are cooped up in your dry spices and leaves too. The types of spices used are the hard spices such as cumin seeds, cloves, cinnamon, mustard seeds etc. As I understand it powdered spice can be added, but nearer the end of the bhunooing process.
      The thinking behind this method is that spices take on moisture over time which dilutes the essential oils in the spices. By slow frying the spices you are gently evaporating the water and releasing the concentrated essential oils from the spice which enhances the power of spice, giving it more punch.
      The bhunooing process can be used to make a vibrant base for your gravy. To do this, heat a good amount of oil on high and then bring it down to a medium heat. Add your spices and onion and slowly fry until the onion turns a light brown. At this point add your liquid/ gravy.
      Some questions that I have are:-
      Why heat the oil to hot and bring to medium? Why not just heat to medium? Does bhunooing always have to include onions? The first time I tried this, the onions absorbed all of the oil after a while - is this okay? Or does it mean that I used too much oil? Is this the same, or does it have any relation to the bhuna? I have come across articles and recipes that refer to bhunooing and suggest that it's (perhaps) just the process of slow cooking ingredients on a flame/ hob - is this correct? How long should I be frying the spices for? I would be very grateful for any help you can provide.
      Thank you in advance
    • By polly
      Lately i've been wondering about the use of food colouring in Indian food.
      Is there a traditional aesthetic use of it, or is it maybe to reproduce the colour that chilli powder or saffron would have given to a dish?
    • Guest nimki
      By Guest nimki
      I just finished reading Flavours of Delhi. It was an interesting concept, though I found the descriptions too sketchy.
      Two points of note in the book -
      1) Connaught Place persistently spelt as Connuaght Place
      2) Description of Kachri as a dried melon, being used as a souring agent.
      To the best of my knowledge, and I do know about Kachris, they are small fruits (about the size of a large ber) that grow on climbers, in Haryana and Rajasthan. Both the fresh and dried kachri are eaten in different forms. The most delicious cooked chutney is made out of dried kachris and it is very popular in Haryana, though I haven't heard of it being eaten outside of the state. (It is also a bit of an acquired taste).
      Another thing I've heard described as kachri is by Punjabis. They refer to slices of baingan, dipped in a besan paste and deep fried, as Kachri.
      My question is, has anyone heard of a wild /dried or any other kind of melon called kachri?
      Or was it a factual error?
    • By Suvir Saran
      I have recently made trips to a Dosa spot that has been praised quite a lot around this site and elsewhere.
      I was terribly dissapointed.
      Dosas are one of my favorite foods. It is a pity that Indian restaurants in NYC have really not shared the magic that can come with each bite of a Dosa. Some friends of mine that have traveled to India and had loved Dosas even before making that trip, came back never wanting to eat American Indian Dosas again. There is such a marked difference.
      Why is that so? What makes them so different?
      Where do you find your favorite Dosa?
      What are you looking for in a good Dosa?
      What do you think the perfect Dosa should be like?
      What should the Sambhaar have in it? What consistency should it be?
      What should the chutney be like? What chutneys would you like to eat it with? What do you think are the authentic companions to a Dosa?
    • By TheCulinaryLibrary
      I'm thinking of buying a wet spice/curry paste grinder. Any ideas on what brands are the best?
      Premier super-g, Preethi ??
  • Recently Browsing   0 members

    No registered users viewing this page.