CHICKEN BIRYANI
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
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
DELICIOUS OVEN BAKED CHICKEN BIRYANI
Steps:
- Add all of the ingredients, except the chicken, coriander and mint, in a large pot. Mix it all together
- Add the chicken. Refrigerate overnight
- Bring 2 litres of water to the boil
- Add rice, salt and whole spices
- Cook for 5 minutes. Drain and set aside
- Heat oil in a large pan. Cook onion in 2 batches on medium heat until golden brown
- Drain on a paper towel lined plate
- Peel the potatoes and cut them into small cubes. Place in a microwavable plate or large bowl. Add 1/4 cup water and cook on high for 5 minutes
- Season with salt
- Fry in a little oil until slightly brown and crisp
- Set aside
- Mix the saffron threads in 1/4 cup of warm water and set aside
- Preheat oven to 180 degrees celsius
- Sprinkle half the crispy onion on top of marinated chicken
- Add mint and coriander
- Layer potatoes on top
- Add the rice and pour a cup of water over the rice
- Drizzle the saffron water over, then the melted ghee
- Sprinkle the remaining crispy onion on top
- Cover and bake in the oven for an hour or until chicken and rice is cooked
CHICKEN BIRYANI BAKE
Keep this biryani bake in the freezer for an easy midweek health kick
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 13
Steps:
- Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise.
- Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt.
- Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a ¹/³ of the spinach leaves, season, then top with a ¹/³ of the curry. Finish with a ¹/³ of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.
Nutrition Facts : Calories 463 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.31 milligram of sodium
THE BEST CHICKEN BIRYANI
We think this is a truly amazing and delicious version of the classic Indian layered rice dish. Our method is close to the traditional way, except we finish ours in the oven rather than on the stovetop. This ensures even heating, which acts as an insurance policy against burning. Save the leftover onion oil - it's very fragrant and flavorful and can be used in other sauces.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Whisk together the yogurt, 3 tablespoons salt, chili powder and turmeric in a large bowl. Add the chicken and turn to coat. Let sit at room temperature until ready to use, up to 1 hour. (Alternatively, the chicken can be marinated for up to 2 days covered with plastic wrap in the refrigerator.)
- Meanwhile, heat the oil in a large heavy-bottomed saucepan over high heat until a deep-fry thermometer reaches 350 degrees F. Fry half of the onions, stirring frequently for even cooking, until deep golden brown, 10 to 12 minutes. Transfer them to a paper-towel lined baking sheet to drain. Season with salt and let cool. Let the oil come back up to temperature and repeat with the remaining onions. Reserve the oil.
- Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times. Bring the rice, 1/4 cup salt, 4 of the cloves, 3 of the cardamom pods, 1 of the bay leaves, the peppercorns and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked; it will continue to cook in the oven. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl.
- Position a rack in the lower third of the oven and preheat to 300 degrees F.
- Stir together the saffron and milk in a small bowl until combined.
- Heat 3 tablespoons of the reserved onion oil in a large Dutch oven over medium heat. Add the cinnamon stick, cumin seeds and the remaining 4 cloves, 4 cardamom pods and 2 bay leaves. Cook, stirring frequently, until the spices are very fragrant and beginning to brown, about 1 minute. Add the ginger and garlic and cook, stirring frequently, until very fragrant and beginning to stick to the bottom of the pan, about 1 minute. Add the tomatoes and 1 teaspoon salt and cook, stirring occasionally and scraping the garlic and ginger from the bottom of the pan, until the tomatoes start to break down and most of the liquid has evaporated, 5 to 7 minutes. Stir in 1/2 cup water, bring to a boil and scrape up any bits from the bottom of the pan.
- Remove the chicken from the marinade and layer on top of the tomatoes. Then sprinkle half the fried onions on top of the chicken. Top with the rice and spices and then drizzle the saffron milk over the rice. Cover the pan and bake until the liquid evaporates, the rice is tender and the chicken is cooked through, 30 to 40 minutes.
- Let sit covered for 10 minutes, then transfer the biryani to a large serving platter. Top with the remaining fried onions, cilantro and mint leaves.
CHICKEN BIRYANI
Popular throughout India, Pakistan, and the Middle East, this chicken dinner varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. Our take calls for toasting and grinding herbs such as cloves, peppercorns, cardamom, cumin, and coriander for depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h15m
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Place rice in a medium bowl. Cover with cold water and rub rice to release starch. Drain. Repeat until liquid is almost clear. Cover with water and let stand 30 minutes. Drain. Bring 3 quarts water to a boil. Add 1 tablespoon salt and rice. Return to a boil. Cook 4 minutes. Drain.
- In a small skillet over medium-high heat, toast the cloves, peppercorns, cardamom, cumin, and coriander until fragrant, about 2 minutes. Let cool briefly, then grind in a spice grinder. Stir in mace. Soak saffron in milk.
- Meanwhile, heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Working in two batches, season chicken with salt and cook until brown on one side, 5 minutes. Remove from pan. Reduce heat to medium. Add 2 tablespoons oil and the onions. Season with salt. Cook until soft and golden, about 10 minutes. Remove from heat. Reserve 1 cup onions and coarsely chop the rest.
- Return chopped onions to pan with 2 tablespoons oil over medium-high heat. Add the ginger, garlic, chiles, the ground toasted spices, tomato paste, and 1 teaspoon salt. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add yogurt, turmeric, cinnamon stick, bay leaves, and 1/2 cup water. Bring to a boil. Add chicken, return to a boil, then reduce to low and simmer, covered, until chicken is just cooked through, 10 to 15 minutes.
- Heat 1 inch oil in a small saucepan over medium-high until a piece of onion dropped in oil sizzles. Working in small batches, fry reserved onions until crisp and golden, 1 to 2 minutes. Drain on paper towels.
- When chicken has simmered for 15 minutes, remove from sauce. Bring sauce to a boil and cook, uncovered, to reduce slightly, about 3 minutes. Add juices from resting chicken. Remove half of the sauce. Return half of the chicken to pan and add half of the rice. Sprinkle with one-third of the crisped onions, half of the saffron milk, the reserved sauce, and remaining chicken. Top with remaining rice and another one-third of onions. Drizzle with remaining saffron milk.
- Bake, covered, for 30 minutes. Remove from oven. Remove lid and wrap in a clean kitchen towel. Return lid to pan and let stand 10 minutes. Serve with remaining onions.
CHICKEN BIRYANI
A great one-pot rice dish that still tastes great a few days later - perfect for leftovers
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken 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 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium
CHICKEN BIRYANI
Provided by Food Network
Categories main-dish
Time 2h32m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts.
- To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well.
- Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar.
- Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing.
- Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally.
- Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside.
- Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak.
- Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again.
- Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole.
- Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour.
- To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice.
- Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot.
HOW TO MAKE THE BEST BOMBAY BIRYANI RECIPE BY TASTY
Biryani is a perfectly cooked rice dish, seasoned with whole spices, and layered between tender chunks of meat and streams of delicious gravy. It's a dish that will give you the perfect bite each time. This is Kanchan Koya's favorite biryani recipe that is sure to keep everyone you know coming for more.
Provided by Tikeyah Whittle
Categories Lunch
Time 3h
Yield 4 servings
Number Of Ingredients 42
Steps:
- Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder, and lime juice. Add the chicken and toss to coat well, then cover the bowl with plastic wrap and marinate for 1 hour at room temperature, or in the refrigerator for up to 3 hours. Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature.
- Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don't break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30-45 minutes. Drain well.
- Partially cook the rice: In a medium pot, combine the water, green and black cardamom pods, cinnamon stick, bay leaves, cloves, and salt. Cover and bring to a boil over medium-high heat. Add the rice and cook until about three-quarters of the way done, but still al dente, about 4 minutes. Drain, then spread the rice on a plate or baking sheet in an even layer and let cool
- Make the biryani: Bring a medium pot of water to a boil over medium-high heat and season generously with salt. Add the potatoes, cover, and cook until almost tender, about 10 minutes. Drain and allow to dry for a few minutes.
- Heat about 2 inches of neutral oil in a deep pot over medium-high heat until the temperature reaches 350°F (180°C).
- Blot the boiled potatoes with paper towels to remove any excess moisture, then add to the hot oil and fry until golden brown, 3-5 minutes. Use a spider or slotted spoon to transfer to a paper towel-lined plate to drain.
- Add the sliced red onions to the hot oil and fry until golden brown, 1-2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.
- Add the saffron threads to a small bowl. Pour in the boiling water and gently crush the saffron with the back of a spoon to release the color and flavor.
- Preheat the oven to 400°F (200°C).
- In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, black peppercorns, mace, bay leaf, red chile, star anise, cumin seeds, and fennel seeds and cook for 1-2 minutes, until fragrant, but not burnt.
- Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3-5 minutes, until softened.
- Add the marinated chicken, water, and 1 teaspoon of salt and stir to combine. Cover and cook for 10 minutes, until chicken is starting to cook through. Stir in the fried potatoes and prunes. Remove the pot from the heat.
- Transfer half of the chicken mixture to a medium bowl. Layer half of the par-boiled rice on top of the chicken in the pot. Sprinkle with half of the saffron water, half of the cilantro and mint, 1 teaspoon ghee, and half of the fried onions. Layer the remaining chicken over the rice layer, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee, and fried onions.
- Cover the pot tightly with foil, then place the lid on top. Cook over high heat for about 2 minutes, then transfer to the oven and bake for 20 minutes, until rice is tender and the chicken is cooked through.
- Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil.
- Serve the biryani immediately with raita and pickled mango.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 92 grams, Fat 20 grams, Fiber 47 grams, Protein 37 grams, Sugar 17 grams
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- Preheat oven to 350º. Rinse rice under cold water until the water runs clear. Bring a large pot of water to a boil. Season generously with salt. Add rice and boil until tender, about 6 to 8 minutes.
- Meanwhile, in a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper and cook until golden on both sides, about 7 minutes.
- Add remaining 2 tablespoons of oil and onions to skillet and reduce heat to medium and cook until golden, about 15 minutes. Transfer half the onions into a bowl and reserve for serving.
- Add yogurt, turmeric, bay leaf, and water. Bring to a boil. Return chicken to skillet and add raisins. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 8 minutes.
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