Chicken Biryani In Microwave Recipes

CHICKEN BIRYANI

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.

INSTANT POT CHICKEN BIRYANI RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the yogurt, lemon juice, ginger, garlic granules, garam masala, cayenne, turmeric, and salt. Add the chicken thighs and toss to coat.
• On the Instant Pot Sauté setting, melt the butter. Add the onion and cook until caramelized, stirring occasionally, 15-17 minutes. Remove half the onion and set aside for garnish. Push the CANCEL button to turn off Sauté mode.
• Add the chicken and the marinade to the Instant Pot, then toss to combine with the onions. Add the bay leaves, rice, salt, saffron, and water. Gently stir to combine. Make sure all ingredients are submerged below the liquid.
• Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 8 minutes.
• When the timer goes off, turn pressure valve to "Venting" to release pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.)
• Using a silicone spatula, fluff up the rice and fold to carefully combine. Serve garnishes with the reserved caramelized onions, cilantro, mint, and sliced jalapeño.
• Enjoy!

CHICKEN BIRYANI IN MICROWAVE

Steps:

• Directions for the Rice:.
• Soak the rice in water for half an hour.
• Take two tbsp of oil in a microwaveable bowl and add the onions. Heat this for about 4 mins on high heat. (depends on the microwave, until the onions are browned).
• Take out the browned onions, add the rice and everything else except the rose water and hot water. Heat for about 2 minutes.
• Now take out the flavoured rice and add the hot water, and cook for about 10 minutes Stirring once in between. Take out and sprinkle the rose water.
• Directions for the Chicken:.
• As per the rice, add the sliced onions in 2 tbsp of oil and cook the onions for about 4 minutes.
• With a knife make slits in all the chicken pieces, and marinate with yoghurt, garlic, ginger, almond, onion and poppy seed paste along with the black pepper, garam masala, ghee, salt and prunes. Set aside to marinate for 20 minutes.
• In a microwaveable bowl, cook the chicken along with the marinated spices for about 20 mins, stirring occasionally. Then heat with the cover on for about 8 minutes.
• Now add the prepared rice, powder milk and saffron to the chicken. Heat for another 5 minutes, or until the liquid is absorbed.
• Serve garnished with fried onions.

MICROWAVE PARMESAN CHICKEN

Steps:

• Melt butter in a 13-in. x 9-in. microwave-safe baking dish. In a shallow bowl, combine the next six ingredients. Dredge chicken in butter, then in crumb mixture. Place chicken in the baking dish, with skin side up and thick edges toward the outside. Sprinkle with remaining crumb mixture. Microwave on high 12-15 minutes or until juices run clear and chicken is no long pink, rotating dish occasionally.

MICROWAVE BIRYANI

Steps:

• Add the onions, garlic, butter, cardamom seeds and the chilli flakes to a large microwaveable bowl and cook in the microwave on High for 30 secs. Tip in the rice and stock, along with the turmeric, cumin, cinnamon and raisins. Stir well and then cover with cling film.
• Place a few sheets of kitchen paper on your microwave turning plate to absorb any spills, then place the bowl on top and cook on High for 2 mins. Remove and stir, then leave to stand for 1 min; it will continue to cook even after it has been removed, so allowing it to stand is really important.
• Repeat 2-3 more times until the rice is just cooked, the last time adding your finely chopped veg to the bowl and stirring through. Garnish with fresh coriander or mint, to serve.

MICROWAVE CHICKEN TERIYAKI

Steps:

• Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate.
• Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.