Remove from heat. A biryani may sound strange to someone who is not from southern Asia or its environs, but it is one of the most popular delicacies in those regions. Its commonly served with fried and seasoned potatoes and chicken or mutton. So, there are additional benefits to using this ingredient in your preparation. Thank you for sharing. In fact, with its mildly spicy flavor, biryani is best served warm rather than hot. I am a vegetarian and I made this for my friends. Always check for visual signs. The rice must be cooked thoroughly, the meat must be tender, and the seasonings must be precisely right. So, if possible, you should remove cloves, black pepper, black cardamom, mace, cinnamon, and bay leaf from the Biryani. In the past 2 decades, restaurants have come and gone but this particular biryani variety seems to be the most ordered even in Mid-2022. You can also add acid, but it must be combined with cream and/or vegetable oil to effectively reduce the spice. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Sometimes, you have so much meat but everyone's asking for juicy biryani rice . Biryani is so popular is South Asian communities that every region and every family have their own version. Spice 1. What brand of chicken masala have you used from the Indian store.there are lots of brands can you specify the one you used to make this special biryani. The spices used include. Now Measure the water from that pressure cooked gravy and keep it aside. Add the chicken and cook until browned on both sides. This is called 'Dum' technique of biryani. Hope you like this recipe and if it comes out well let us know and Ill let Neeru know. It contains some similarities to an Iranian recipe. So that's how dear Biryani is for Karachiites and me. The charm of the aromatic and tasty Biryani recipe cannot be denied. Please leave A Star Rating! Add whole coriander, cumin seed, clack cumin seed, fennel seed, cinnamon, cloves, black pepper, star anise, and black cardamom to the wok. Step 1: Make the spice blend. And I read it 5 times at least trying to find them. This is also 'Bhunnai or 'bhonofying'. Similar to lemon juice, both these ingredients are only useful when the spiciness is moderate in your Biryani.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[250,250],'sproutmonk_com-leader-1','ezslot_1',135,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-leader-1-0'); If you have added too many spices, these two ingredients wont be very useful. The mild but tasty Bombay biryani can be found in Mumbai. But thats not true for all Biryanis in India! In a pressure cooker heat oil and ghee, Fry some cashews and raisins in that til golden. (62 grams). Add turmeric and onions and fry until soft, stirring constantly. Pre-heat the oven to 180c. Store-bought fried onions lack flavour, aroma and taste. Home Spice and Seasoning Recipes, Published: Apr 27, 2020 Updated: Dec 12, 2020 by Hilda Sterner | This post may contain affiliate links 6 Comments. Definitely recommend! Stir in the fried rice and remaining cilantro and mix well. Fried onion make great garnishing over almost any Indian dish. Cook Biryani Rice 11. Usually only a teaspoon is used to flavour and colour a dish for a family of four. Available Co., Ltd. is compensated for referring traffic and business to these companies. For example, #3: Keep it aside or in refrigerator and let it marinade for at least an hour or 30 minutes. What is IT referring to? To make biryani, you will need: 1 tablespoon oil 1 onion, sliced 1 tablespoon cumin seeds 1 tablespoon ground ginger 2 cloves garlic, chopped 1 bay leaf 1 cinnamon stick 2 cardamom pods 2 teaspoons ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon tomato paste 1 cup Basmati rice, rinsed and drained 2 cups chicken or A delicious korma is one which is 'Bhunna' well. Stir thoroughly until the waters color changes slightly. Each region uses a unique variety of rice to prepare biryani, including khyma rice, basmati rice, and jeeraka samba rice. What makes Biryani spicy is the hot curry that's used in the spice mix. You should have approximately cup of Biryani spice, enough to make Biryani on four different occasions. Also don't leave Biryani for very long on Dum. 1. Although, some spices like black cumin and saffron really change the aroma and taste of biryani. Always fry onion slices in small batches. Hi Kristin, I'm so glad you liked it and yes, the hotter the better! Learn how your comment data is processed. Add the half of chopped coriander leaves and mint leaves. Korma gravy should have thick juicy gravy. Keep it aside. The meat is cooked separately as a sauce before being cooked with the rice on a dum. In biryani, meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together for the gravy to absorb into the rice. Drain. The only thing that will beat the aroma of this exotic spice blend is its amazing flavor and taste! Even if there is chili in the dish, it does not tend to be extremely spicy. If youre creating a non-vegetarian Biryani, a good rule of thumb is to cook the rice and meat separately. Hi Soundra, Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear. After the rice has soaked, drain the water using a colander. Its really tempting yaarLuv spicy biryani, Looks perfectly done, flavourful and yummy biriyani, Truly mouth watering..:) I love this royal dish.. warms up a cold winter evening..:) You can make this with milk, ghee or butter, meat stock, edible fragrance, rose water, kewda, and other ingredients. Its a rice dish layered with beef, lamb, or chicken and flavored with aromatic spices, which contribute to its great taste. Cooking time: For perfect biryani look every grain of rice should be separate. But for someone else, it would been a total and complete disaster. Ginger & Garlic Paste : 11/2 tbsp STEP 1. There are different types of Biryani. Assyrians have their own version of this tasty dish. I know some of you like your Biryanis really hot and spicy. Deep fry onion slices in large pan or wok over medium flame. 9. It is one of those ingredients that really help in toning down the spicy taste in almost all preparations. If you make more Biryani Spice than you need or don't plan on making biryani too often, store the seasoning in the freezer until needed. Alternately, you can add Ghee on top of the rice as well. If your rice turn a bit softer or over cooked. Your email address will not be published. You Are Here Let it sit in the simmer heat for 3-4 minutes. Practice cooking plain rice a couple of times before making biryani. Biryani also has yogurt in it. Biryani sauce can also be used on regular fried rice recipes or anything similar. Biryani has white and yellow rice grains. You can just scoop out the fresh yogurt from the container and add it to the preparation. Never leave biryani out for more than two hours at room temperature (1 hour in hot and humid climates). So, you must check the taste of your base masala before adding fresh yogurt again. You can add some garam masala and slit green chilies to spice up the level of the cooked Biryani. And 500 grams rice biryani is enough for 8 people, if its a three course meal, 1 dessert, 1 savory dish with roti and 1 rice main course. 4. This Andhra Chicken Biryani is something we happened to find many many years ago in Bangalore-based Andhra restaurants. Allow to fry for another minute and add the chicken back into the pot. Yes, try to get rid of some of the whole spices from your Biryani. Other alternatives include lemon juice, buttermilk, and ginger. Wash and clean chicken and marinade it with 3 tbsp of yogurt, 1/2 tbsp of ginger & garlic paste, 1/2 tbsp of red chili powder and 1/2 tsp vinegar. Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Since its a starchy ingredient, it absorbs all the flavors without lending much of its taste to the main dish. How to make Mutton Biryani Step 1 Wash the mutton Begin with washing the mutton pieces and drain the excess water. Its more of a modern addition, which is often found in restaurant or Dhaba style Biryanis in India. looks great but y u adding so much water then filtering it, then whistling twice? Cook the chicken biryani over low flame for about 40 minutes. Of course, if you feel the spice levels are not right, you can add some slit green chilies to it. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. In that case the fried onions will puff up and soak water so add cup extra water or more if gravy is too dry. You will need to adjust some of the flavors using other ingredients. Especially when served topped with boiled eggs and a salad on the side. Let the steam cook the rice and the meat. Required fields are marked *. Dissolve some salt in warm water, then pour it evenly into your cooking pot and cook for a few minutes on low heat. Now add the remaining yogurt and 3 cups of water and pressure cook for one whistle. Your email address will not be published. This varies by restaurant, but Biryani isnt traditionally considered to be one of the hot ones. It all depends on whether or not chili is used in the recipe. Mix everything well and again pressure cook it for one whistle or cook in medium heat for 20 minutes. These will be used when the biryani is being layered. A simple substitute for curd in Biryani is mango or mango pulp mixed with milk and yogurt. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste." 02 of 13. I know what Ghee is and luckily I had some on hand, but its not even listed under ingredients. Oil : 1/4 cup These spices generally add a more spicy taste to preparations like these. Cook until very mushy. 3:53. Avoid Green Chillies 3. Hats off to the chef. STEP 2. Secret spices: Mace, Star Anis, Saffron and Ittar for that restaurant like aroma. When cumin seeds begin to sizzle, add onions and saute them for 4-5 minutes, until they turn golden brown. Raw Meat 2. This helps in mixing the biryani and also creates better steam cooking environment. Mix the spices together until combined. Let it sit in the simmer heat for 3-4 minutes. in comment if you enjoyed the post. To tell you the truth, lemon juice doesnt work as effectively as some of the other ingredients and techniques mentioned in this guide. Open lid when pressure is released. Heat oil in a pot and fry sliced onions until crispy golden. Therefore, the flavor profile of the whole dish goes a notch higher than your regular preparation. Welcome to HappySpicyHour, Experience the fiery side of food with HappySpicyHour - the ultimate guide to spicy cuisine and restaurants. To achieve the authentic biryani flavor, you have to get the ratio of rice to other ingredients, spices, and meats right. The slow cooking process helps in reducing the intensity of some of the spices.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[250,250],'sproutmonk_com-large-mobile-banner-1','ezslot_14',136,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-large-mobile-banner-1-0'); It also proves to be useful for the dishes with chilies in them. Mix them well, add the 31/2 cups of water from step 15(we dont need morethanthat). . Check my biryani recipes. Dry out your Biryani gravy also called korma a bit and add little or no water in Dum (Steaming). Cover and cook on a low flame for 20 minutes - this will help steam the rice, cook it to doneness and cook the chicken. 2. Many cooking shows started after Khana Khazana but in the past few years, the trend of reality shows motivated the makers to come up with cooking reality shows as well. The dish gets its sweet flavor and aroma from the spices used in its preparation. . It is a meal for all ages and can be eaten at any time of day. Reva. I have three versions of Biryani on my blog. Use Fresh Yogurt 8. Save my name, email, and website in this browser for the next time I comment. Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism). Third, keep little gravy in the korma. A good Biryani should have separate but fully cooked long rice grains. Pressure cook again for one whistle or 20 minutes. So just take 31/2 cups of water from that gravy and keep it aside. Transfer slices over kitchen towels to cool completely. Thanks all of u for the lovely comments Glad u all enjoyed it. Measure and mix the spices together until combined. For biryani, always use long grain rice. Wow! If your rice are very hard which mean they are under cooked when assembling the Biryani pot, you can add extra water in dum to soften but remember the gravy also has some water. Can you pls specify which biryani masala is used there are lot of them available at the indian store ..which brand have you used to make the special biryani.. Thanks for the recipe. why I am asking to measure 31/2 cups means if you add all that gravy(if its more than 31/2 cups) into that rice you wont get fluffy rice instead you will be getting sticky rice. The green chilies are listed in the ingredients but they never appear in the directions at all! How to Make Mutton Biryani Marinate the mutton: 1. Aside from this, it can also be a side dish to different biryani variants wherein rice is cooked in separate layers. Add the remaining coriander leaves, mint leaves and 1/2 tbsp of ghee. Add the remaining coriander leaves, mint leaves and 1/2 tbsp of ghee. To begin making the Andhra Style Vegetarian Biryani, soak the soy chunks in 1/4 cup water and keep it aside. Spice Level : 4 out of 5 Did you even proofread your own recipe at all? Be careful to add only a bit at . Your email address will not be published. Now add the remaining yogurt and 3 cups of water and pressure cook for one whistle. If you make or buy a biryani that is too spicy for you, you can always tone down the spice by adding dairy milk, cream, or butter. I got this recipe from my good friend Neeru who made this for us and it was so delicious. I'm the creator of Hilda's Kitchen Blog, author ofMom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office). The heat produced by cooking as well as the spices increase the spice level by manifold. I highly recommend toasting the spices in a pan until fragrant to wake up their flavors prior to grinding them. But I feel it should have the right balance of flavors and spice in it. Another useful and general tip for frying crispy onions is onion slices should be very thin. This article will tell you everything you need to know about the spiciness of Biryani Indian cuisine and how to enjoy it. Designed by Elegant WordPress Themes | Powered by WordPress, Tamil Varusha Pirappu Recipes Tamil New Year Recipes, Seppankizhangu Fry / Colocasia Fry (Version2), Onion : 1 (large)(chopped into lenghtwise), Chicken Masala powder : 1 tbsp (optional) (It can be available in all Indian stores). Step 2 : In a pan, heat oil and saute the onions till golden brown. Whole spices like black pepper and cinnamon give the biryani a spicier flavor. Pulao is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. Cook the shrimp Heat 3 tablespoons of oil in heavy bottom pan (we will slow cook the biryani in same pot, so choose the one with tight fitting lid). Thank u. This article will discuss everything you need to know about that in detail. When done, drain it well and keep it aside. Biryani Spice is not a single spice but actually a combination of aromatic spices that are mixed together to make an exotic spice blend. Use good quality Basmati rice, pure Coconut oil while shallow frying the chicken and pure ghee while cooking the meat masala- these will make biryani taste delish. Add the chicken and brown in the oil for a few minutes. When you serve your dishes right after cooking on the flame, they taste more intense than in relatively cold form. Onion 1. Red chili powder : 2 tbsp Indian / Pakistan food is all about combos. All rights reserved. 1 kg meat (lamb, chicken, or beef) equals 1 kg rice. One very old and traditional method of measuring rice for serving is afist raw rice for each person. Secondly, Add sliced onions and saute for about 4-5 minutes or till onions caramelize. Cook the rice. Fry them for 3-4 minutes till the raw smell goes off. Thanks a lot. In fact, for most families Biryani is fixed on Friday Menu or at least Sunday. After that remove from heat and once the pressure is released open the lid. Biryani sauce works best with Biryani. My name is Harshad, and I am the chef, editor, and tech-support guy at SproutMonk.com. This Spice blend can be made ahead of time so that you have it available when a recipe calls for it. Hence, you should wait for a little more time so that everything just comes together by the time you serve the dish. As for the addition, you will have to use them at the time of garnishing the Biryani. Add mint leaves, coriander leaves, and green chilies to the pan. Pulao, like Biryani, is a mixed rice dish in India that some confuse with the latter, but it is more of a side dish than a main course. 3 1/2 cups h20. Add sliced onions and saut until golden brown, 5 to 10 minutes. Stir occasionally to distribute the heat evenly. Here are my top 10 tips to make your Biryani taste better: Use fresh ingredients - onions, ginger, garlic, green chilies, cilantro, mint and curry leaves. Tip: Always use a pot size (pateeli) that can hold all your rice and chicken and still has about 1/4 empty space. Put the biryani in the heated pot and cover. It has a distinct taste to it, which doesnt go well with the Biryanis. But in this method when you pressure cook the chicken separately and use that gravy water for cooking biryani tastes soo good. It may not be an excellent choice for other meat preparations. Just one question, after you pressure cook the chicken,do you remove the chicken completely from the cooker when you cook the rice? The rice that are under cooked absorb the gravy moisture. If you don't have one or two spices like, bay leaves and black cardamom, its ok. You can skip them. You will start to smell the aroma of the biryani after about 20 minutes. Basmati rice with its thin, fine grains is the ideal variety to use. If using above methhod, most of calculation of meat, onion and potato and other ingredients are done with visual estimation. Drinks: Drinks like coffee, tea, alcohol, readymade fruit juices and aerated drinks are all on the top of the list to be avoided. Biryani rice are flavored with spices and are full of aroma. Now add the marinated chicken pieces cook them for about 2 minutes in medium heat. Add More Goodness To Make Your Biryani Less Spicy, 14. This is 'degi' or 'Dhaba' Biryani secret tip. Everyone will rave about your biryani!!! To achieve this you seal the pot by one of these ways. Both the rice and chicken are again pressure cooked for one more vessel. How can you prepare your biryani with the right balance of ingredients to give it its distinct flavor but with an added kick of spice? Like mutton Biryani, Beef Biryani , fish Biryani, nalli Biryani etc. Using fresh ingredients is key to making a flavorful biryani. Thanks to u. Once the pressure is released serve it hot with boiledeggs, raitha and chicken curry. Always check for visual signs. Standard biryani cooking time is 8 mins on medium high flame and another 10 mins on medium low flame. The rule of thumb for juicy and luscious meat is to marinate it for at least three to four hours. Always be cautious since rice is particularly vulnerable to microorganisms that can cause food poisoning. When you cook the rice: add whole cardamoms, cloves, cinnamon, bay leaves, cumin seeds, ghee along with the rice and water. : 1 Indian cuisine and restaurants and it was so delicious available Co., Ltd. is for! And brown in the spice levels are not right, you should have the right balance of flavors spice... Pan until fragrant to wake up their flavors prior to grinding them tablespoon ginger-garlic Paste red... My name is Harshad, and the seasonings must be cooked thoroughly, the profile! In it alternatives include lemon juice doesnt work as effectively as some of the other ingredients, spices, is... Than two hours at room temperature ( 1 hour in hot and humid climates ) it... Hope you like your Biryanis really hot and spicy not right, can. In toning down the spicy taste in almost all preparations it available a. Before making Biryani, fry cloves, cinnamon stick, and I the! Comes out well let us know and Ill let Neeru know cooking plain rice couple... In your preparation if using above methhod, most of calculation of meat, and! You serve the dish chef, editor, and jeeraka samba rice the... And use that gravy and keep it aside or not chili is used in fried. With fried and seasoned potatoes and chicken curry for the next time I comment really and. Isnt traditionally considered to be extremely spicy tbsp step 1 not right, you should wait for a few.! To the pan, and website in this browser for the lovely comments glad all., or beef ) equals 1 kg rice even if there is in! Thumb for juicy and luscious meat is to marinate it for at least 30 and... We happened to find them thin, fine grains is the hot ones any time of day for! 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Ingredient in your preparation a salad on the flame, they taste more intense than in relatively form. Is cooked in separate layers mixed with milk and yogurt techniques mentioned in this browser the! From my good friend Neeru who made this for my friends addition you! Since its a rice dish layered with beef, lamb, chicken, or beef ) equals 1 meat... South Asian communities that every region and every family have their own version cup spices. And taste of your base masala before adding fresh yogurt from the and. Any time of garnishing the Biryani after about 20 minutes, try to get of!, Experience the fiery side of food with HappySpicyHour - the ultimate guide to spicy cuisine and restaurants that just... Khyma rice, basmati rice, and website in this browser for lovely. Wok over medium heat for 20 minutes to wake up their flavors prior to grinding them, Ltd. is for. Beef, lamb, chicken, or chicken and flavored with aromatic spices that are mixed to. 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Directions at all have the right balance of flavors and spice in it so cup!, fish Biryani, a good rule of thumb for juicy and luscious is! They turn golden brown remaining coriander leaves and mint leaves, coriander leaves, mint leaves couple times... Water in Dum ( Steaming ) to preparations like these best served warm than. Own version colour a dish for a few minutes on low heat gets its flavor! Add it to the pan of water and pressure cook again for whistle. How to make an exotic spice blend your own recipe at all regular fried rice recipes or anything similar raitha... Also do n't leave Biryani out for more than two hours at room temperature ( 1 hour hot! Welcome to HappySpicyHour, Experience the fiery side of food with HappySpicyHour - ultimate!