Chicken Bryan 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.

CARRABBA'S CHICKEN BRYAN

Steps:

• Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
• Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
• Reduce heat to low and stir in cold butter, one slice at a time.
• Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Grill chicken over hot coals 15-20 minutes, or until cooked through.
• A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.

COPYCAT CHICKEN BRYAN

Steps:

• Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Steps:

• Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
• Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
• Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
• Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
• Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
• Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
• Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
• To serve, spoon lemon butter sauce over chicken breasts.
• Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

CHICKEN BIRYANI

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.