\u00a0<\/p>\n
CHICKEN BIRYANI Marinate meat for about 1\/2 hour. In a pot make 1\/2 cup oil\/ ghee hot, put 1 tsp jeeru in and once hot remove from stove and layer a little rice at the bottom with a little masoor, then add marinated meat on top of rice, put the fried potatoes and rest of masoor. Set aside little masoor for garnishing. Add remaining rice and top with boiled eggs and masoor, pour over saffron water and steam on high then reduce heat and let biryani get done slowly for about an hour, serve with dhai, papir and salad.<\/span> FISH BIRYANI<\/span><\/strong> Masala for fish<\/span><\/strong> Take 3 onions, fry and leave aside.<\/span> COURTESY KHATIJA EBRAHIM..<\/em><\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0 CHICKEN BIRYANI3 cups basmati riceBoil with salt, cinnamon sticks and jeeru. Set aside. Boil 1\/2 cup masoor and drain.Take 1 chicken and marinate with 3 tbl ginger garlic masala2 tbl garlic masala1 tsp red chillies1 tsp arad1 tbl dry dhana1 tsp saffron crushed1\/2 cup lemon juice 1 ripe tomato3 onions fried and crushed1\/2 to […]<\/p>\n","protected":false},"author":1,"featured_media":36960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[107],"tags":[],"class_list":["post-16310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2018\/10\/Bombay-biryani.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-4f4","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-25 11:46:24","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/16310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=16310"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/16310\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36960"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=16310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=16310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=16310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong><\/span>
3 cups basmati rice<\/span>
Boil with salt, cinnamon sticks and jeeru. Set aside. <\/span>
Boil 1\/2 cup masoor and drain.<\/span>
Take 1 chicken and marinate with <\/span>
3 tbl ginger garlic masala<\/span>
2 tbl garlic masala<\/span>
1 tsp red chillies<\/span>
1 tsp arad<\/span>
1 tbl dry dhana<\/span>
1 tsp saffron crushed<\/span>
1\/2 cup lemon juice <\/span>
1 ripe tomato<\/span>
3 onions fried and crushed<\/span>
1\/2 to 3\/4 cups yoghurt <\/span>
Few whole green chillies<\/span>
3 to 4 potatoes fried<\/span>
6 eggs boiled<\/span>
1\/2 tsp saffron soaked in hot water <\/span><\/p>\n
For mutton biryani same as above only leave meat to marinate overnight.<\/span><\/p>\n
Boil 3 cups rice, add salt, jeeru, taj and set aside. <\/span>
Boil 1\/2 cup masoor and set aside. <\/span>
1\/2 cup green peas<\/span>
1 kg fresh kingklip or red fish<\/span><\/p>\n
1\/2 cup garlic<\/span>
1 cup red whole chillies soaked in boiling water and drained.<\/span>
1\/2 cup lemon juice <\/span>
1 tsp salt<\/span>
1 tsp arad<\/span>
2 tbl dry dhana<\/span>
Few sprigs khari leaves<\/span>
Liquidize together and marinate fish with masala.<\/span><\/p>\n
3\/4 cup yoghurt<\/span>
1 tomato<\/span>
1 cup fish masala<\/span>
Salt<\/span>
Arad dry dhana<\/span>
Fresh green chillies<\/span>
1\/2 tsp saffron soaked in hot water <\/span>
Make paste with above ingredients<\/span>
Fry fish with little oil on high heat<\/span>
Marinate in masala and set as for chicken biryani.<\/span><\/p>\n