Authentic Spicy Chicken Biryani Recipes

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CHICKEN BIRYANI RECIPE



Chicken Biryani Recipe image

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).

Provided by Swasthi

Categories     Main

Time 1h25m

Number Of Ingredients 27

½ kg chicken ((1.l lbs))
3 tablespoons plain yogurt ((curd or dahi))
1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))
½ teaspoon salt
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety))
½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes))
1 tablespoon Lemon juice ((optional))
1 bay leaf ((tej patta))
4 green cardamoms ((choti elaichi))
6 cloves ((lavang))
1 inch cinnamon ((dalchini))
1 star anise ((chakri phool ))
¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))
1 strand mace ((javitri))
2 cups basmati rice ((aged rice only))
2 tablespoon ghee (or Oil)
1 large onion (sliced thinly)
¼ to ½ cup mint leaves (chopped fine (about 15 leaves))
1 green chili ((slit or chopped))
¼ cup plain yogurt ((Indian curd))
¼ to ½ teaspoon red chili powder ((optional, for heat))
1 teaspoon garam masala ((or biryani masala))
3 cups water ((or coconut milk) (refer notes more if needed ))
¾ teaspoon salt ((to stir in water))
2 tablespoon fried onions ((optional))
1 pinch saffron ((optional)(soaked in 2 tbsps hot milk))

Steps:

  • To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
  • Mix up well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight.
  • Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
  • Heat ghee or oil in a pot or pressure cooker.
  • Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
  • When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken & saute until pale for 5 mins on a medium heat.
  • Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.
  • Mix everything well and layer chicken evenly at the bottom. (check video)
  • Spread drained rice in a layer over the chicken.
  • To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
  • Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
  • Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
  • Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
  • Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
  • Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
  • Rest until the pressure settles. Fluff up the chicken biryani with a fork.
  • Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

Nutrition Facts : Calories 753 kcal, Carbohydrate 86 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 1062 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC SOUTH INDIAN BIRYANI



Authentic South Indian Biryani image

The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.

Provided by su

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 4

Number Of Ingredients 18

2 ½ tablespoons vegetable oil
1 pod cardamom
1 clove
1 cinnamon stick
4 medium onions, chopped
3 tablespoons chopped fresh garlic
¼ teaspoon chopped fresh ginger
1 pound boneless skinless chicken breasts, cut into cubes
chili powder to taste
1 ½ medium tomatoes, chopped
16 ounces plain yogurt
3 tablespoons water
lemon juice, to taste
3 cups white rice
1 teaspoon butter
salt to taste
1 bunch fresh mint, chopped
1 bunch chopped cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
  • Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
  • Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.

Nutrition Facts : Calories 859.9 calories, Carbohydrate 135.4 g, Cholesterol 75.3 mg, Fat 14.1 g, Fiber 5.4 g, Protein 44.9 g, SaturatedFat 3.8 g, Sodium 184.5 mg, Sugar 14.2 g

CHICKEN BIRYANI



Chicken Biryani image

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. 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.

Provided by Nazia

Categories     World Cuisine Recipes     Asian     Indian

Yield 7

Number Of Ingredients 26

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
½ teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt

Steps:

  • In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
  • When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
  • Wash rice well and drain in colander for at least 30 minutes.
  • In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
  • In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g

AUTHENTIC SPICY CHICKEN BIRYANI



Authentic Spicy Chicken Biryani image

Since my husband is from southern India, I make Indian cuisine 5-6 days a week. Indian cooking is some of the healthiest in the world. Below I have shared the very best biryani recipe with all of you, one of the most coveted dishes in India. It is purely authentic and I did not "Americanize" any part of it. This is one of my husband's favorite dishes. For vegetarians, you can make this using tofu, but skip the pressure cooker step and boil the rice instead. Also, please note that the salt is very important in Indian cooking, as it brings out the flavor of the spices in the recipe. Do not try to use any less salt.

Provided by CityDoors

Categories     Curries

Time 1h42m

Yield 4-5 serving(s)

Number Of Ingredients 24

3 chicken breasts, cut into 1-inch cubes
2 cups basmati rice
1 large red onion, chopped lengthwise
2 large tomatoes, diced
2 tablespoons fresh ginger-garlic paste
1/2 tablespoon turmeric
1 whole cinnamon stick
4 whole cloves
2 bay leaves
3/4 tablespoon salt
1/2 teaspoon white vinegar
2 tablespoons red chili powder
5 green chilies, chopped
1 teaspoon cayenne pepper
1 tablespoon coriander powder
1/2 tablespoon garam masala
1 generous pinch saffron thread (optional)
1 tablespoon chicken garam masala powder (optional)
1/2 cup plain yogurt
1 bunch cilantro leaf, chopped
3 cups water
ghee (this is crucial to the flavor)
2 teaspoons rose water
3 hard-boiled eggs, sliced

Steps:

  • Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
  • Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
  • Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
  • Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
  • Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
  • Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
  • 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).
  • Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
  • When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.

SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI



Spicy Indian-Style Skillet Chicken Biriyani image

If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 cups cooked basmati rice
1 1/2 lbs boneless skinless chicken breasts (cut into about 3/4-inch pieces)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium onions, chopped
3 tablespoons fresh minced garlic (to taste)
2 -4 teaspoons dried chili pepper flakes (or to taste) or 1/4 teaspoon cayenne pepper
3 teaspoons curry powder (or use more if desired)
1 teaspoon minced fresh ginger
1/2 teaspoon cardamom
2 small jalapeno peppers, seeded and chopped or 2 serrano chilies, seeded and finely chopped
1 cup full-fat plain yogurt
1 cup raisins
1 1/2 cups chopped cashews (or to taste)

Steps:

  • Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
  • Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
  • Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
  • Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
  • Add in yogurt, cook stirring constantly for 2 minutes.
  • Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
  • Add in cooked rice; stir to combine.
  • Season with more salt and black pepper to taste.
  • Sprinkle with chopped cashews.

Nutrition Facts : Calories 610.5, Fat 27.2, SaturatedFat 6.6, Cholesterol 83, Sodium 780.7, Carbohydrate 60.6, Fiber 3.6, Sugar 19.9, Protein 34.5

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2020-02-24 Mix biryani masala, chaat masala, and yogurt together, and marinate chicken in the mixture for 30 minutes. If using browned onions, let them warm up in oil. If frying own onions, then go ahead and brown onions in the oil. Once onions are warmed up – no need to fry the browned onions – add marinated chicken, and fry for 5 minutes.
From mintcandydesigns.com


CHICKEN BIRYANI RECIPE - PETITEGOURMETS.COM
2021-09-09 As the chicken marinades, prepare the rice. Add a good amount of water to a large pot and flavor it with When cooking rice, add 1 cinnamon stick, 3 cloves, 6-8 black peppercorns, ½ tsp Shahi Jeera, 2 cardamoms, 1 tsp oil and salt. Bring this pot of water to a boil and add in previously soaked basmati rice. Cook the rice for 10 minutes until ...
From petitegourmets.com


SPICY GROUND CHICKEN BIRYANI RECIPE - FOOD NEWS
Authentic Spicy Chicken Biryani Recipe. Add in the oil and heat for 2 minutes. Add in the red onion and saute until wilted and golden. Add in the ginger, cumin, coriander and the ground chicken and mix well. Add in the salt and turmeric and mix well. Turn off the saute mode. Add in the potato, beet, carrot and basmati rice with 3/4 cup of water.
From foodnewsnews.com


BEST CHICKEN BIRYANI RECIPE EVER - THERESCIPES.INFO
The best chicken biryani recipe | delicious. magazine best www.deliciousmagazine.co.uk. The best chicken biryani Easy March 2015 Easy March 2015 Test kitchen approved Serves 6-8 Hands-on time 45 min, plus marinating and soaking Follow our step-by-step recipe for a perfect biryani every time. Nutrition: per serving Calories 631kcals Fat 20g (8.5g saturated) Protein …
From therecipes.info


AUTHENTIC INDIAN CHICKEN BIRYANI RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Authentic Indian Chicken Biryani Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


AUTHENTIC SPICY CHICKEN BIRYANI RECIPE - FOOD NEWS
Now add the biryani masala and mix (Remember you are only adding 6 tbsp save the rest for future use.) Next add in red chili powder, plum, lemon juice, and salt and mix; Add whole green pepper and mix; Let everything cook, stir occasionally during this; When the chicken is fully cooked set aside, the process will take around 10-15 minutes . Rice.
From foodnewsnews.com


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