Almost Core Chicken Biryani Recipes

ALMOST CORE CHICKEN BIRYANI

Steps:

• Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
• Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
• Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
• Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
• Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.

CHICKEN BIRYANI

Steps:

• Soak the rice in warm water, then wash in cold until the water runs clear.
• Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes.
• Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
• Stir the rice into the pan with the raisins, then pour over the stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 minutes.
• Turn off the heat and leave for 10 minutes.
• Stir well, mixing through half the coriander.
• To serve, scatter over the rest of the coriander and the almonds.

CHICKEN BIRYANI

Steps:

• Preheat the oven to 375°F.
• Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
• Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
• Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
• Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.
• Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
• Drizzle the saffron and milk over the rice and pour on 2/3 cup water.
• Cover tightly and bake in the oven for 1 hour.
• Transfer to a warmed serving platter and remove the whole spices from the rice.
• Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.

SIMPLE CHICKEN BIRYANI

Steps:

• Preheat oven too 200°C.
• Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
• Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary.
• Remove and set aside.
• Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
• Add the rice and cook for 2 minutes.
• Return the chicken in a single layer and pour over the stock.
• Put the lid on and place in oven.
• Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
• Top with coriander before serving. I like to serve mine with cumin and mint yogurt.