Chicken Or Lamb Biriyani Recipes

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

Ingredients

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

CHICKEN BIRIYANI

Chicken Biriyani image

When you raise the lid on a pot of good biriyani, the Indian equivalent of arroz con pollo or paella, the smell should beguile you: chicken, butter and spices should dominate, followed by the subtle aroma of basmati rice. You might even smell the salt.

Provided by Mark Bittman

Categories dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 3-inch cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 3- to 4-pound chicken, cut up and trimmed of excess fat; skin removed if desired
1/4 cup slivered blanched almonds, optional

Steps:

Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.
Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.
Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.
Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.

Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 55 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 20 grams, Sodium 1635 milligrams, Sugar 5 grams, TransFat 1 gram

LAMB BIRYANI

Lamb biryani image

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Provided by Tom Kerridge

Categories Dinner, Main course

Time 1h

Number Of Ingredients 16

Ingredients

400g lamb neck, cut into small cubes
4 garlic cloves, grated
1 tbsp finely grated ginger
1 tbsp sunflower oil
1 large onion, chopped
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice, rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
100g paneer, chopped
200g spinach, cooked and water squeezed out
chopped coriander
sliced green chillies
plain yogurt

Steps:

Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

More about "chicken or lamb biriyani recipes"

7 CHICKEN BIRYANI RECIPES THAT ARE FULL OF FLAVOR | ALLRECIPES

2021-07-15 Biryani, which originated in India, is a pilaf-style dish made of rice, aromatic spices, and meats (such as chicken, lamb, or fish). Making biryani can be a somewhat complex endeavor — but the wonderfully fragrant and filling …
From allrecipes.com

See details

CHICKEN OR LAMB BIRYANI RECIPE - RECIPELAND.COM

1996-01-28 Drain thoroughly without rinsing and spread onto a large flat dish to cool. Mix saffron in hot milk. In a large pan, put in the meat and yogurt mixture and cover with the rice; pour in the spiced oil from the onions and the saffron/milk mixture. Bring to a boil, then put in the oven for 1 hour or more. After 30 minutes, reduce heat.
From recipeland.com
5/5 (1)
Total Time 2 hrs
Servings 1
Calories 1828 per serving

See details

LEFTOVER LAMB BIRYANI - JAMIE OLIVER

Season the cool rice with sea salt and black pepper, then sprinkle it over the lamb and veg to cover. Drain and scatter over the chickpeas, pushing them into the rice. Warm the milk in a small pan or in a bowl in the microwave, then mix in the saffron (or you could use turmeric, see EASY SWAPS below). Spoon the flavoured milk randomly over the ...
From jamieoliver.com

See details

ARABIC BIRYANI WITH CHICKEN | AUTHENTIC IRAQI RECIPE

2020-05-04 When chicken is fully cooked, remove and cool, then shred into bite size pieces. Remove the whole spices from the broth by straining, then add the turmeric, salt, oil and rice to the pot. Ensure the broth covers the rice by 1 inch. Bring to a rapid boil, then cover and turn heat to low and cook for 20 mins untouched.
From hungrypaprikas.com

See details

ANJULA DEVI | HEALTHY INDIAN CUISINE | INDIAN CHICKEN BIRIYANI RECIPE

2018-10-03 Add the milk to the saffron and simmer for thirty seconds. Add the butter, remove from heat and set to one side. Take the partially boiled rice, and spread the rice evenly on the chicken. Cover it carefully securing the lid, and cook on a low flame for 25 minutes. Fry the onions on a medium flame until golden brown.
From anjuladevi.com

See details

CHICKEN BIRYANI ( STEP-BY-STEP CHICKEN BIRYANI RECIPE

2020-09-12 Drain the water completely. 2. Transfer chicken to a large mixing bowl and add lemon juice. Rub the juice all over the chicken. 3. Add ginger and garlic paste. Chicken Biryani. 4. Then, add all the spices – degi mirch, coriander powder, turmeric powder, garam masala powder, salt, and fried onions.
From ruchiskitchen.com

See details

BEYOND CURRY: LAMB OR CHICKEN BIRYANI - SERIOUS EATS

2018-08-10 The most common choices for meat are lamb and goat, but chicken, shrimp, and even fish have been known to find their way into this aromatic preparation. My recipe is for home-style Bombay biryani. Yogurt is used to tenderize the meat—usually lamb, though chicken works well, too—and a slew of spices, both powdered and whole, add layers of ...
From seriouseats.com

See details

BIRYANI RECIPES | BBC GOOD FOOD

Carrot biryani. A star rating of 4.5 out of 5. 106 ratings. Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt.
From bbcgoodfood.com

See details

MUTTON BIRYANI RECIPE - LAMB BIRYANI RECIPES BY THE CURRY GUY

2011-12-05 Repeat about ten times until the water runs clear and then let the rice soak for about half an hour. Drain one last time and then cover with about 6 cups (1 1/2 litres) of water. Add the salt and butter to the rice and cover. Bring to a boil and then turn off the heat. Let the rice sit, covered for about 20 minutes.
From greatcurryrecipes.net

See details

PAKISTANI CHICKEN BIRYANI RECIPE (THE BEST!) - TEA FOR …

2020-11-13 Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes. Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat.
From teaforturmeric.com

See details

CHICKEN BIRYANI RECIPE - SWASTHI'S RECIPES

2021-12-10 Make chicken biryani. 11. Mix everything well. Spread it evenly in a single layer. 12. Layer drained rice all over the chicken. To a separate bowl, pour 3 cups water and add ¼ to ½ teaspoon salt. If cooking in a pot, start with 3 cups water at this stage. Stir and taste the water.
From indianhealthyrecipes.com

See details

RECIPE FOR BIRYANI THAT CAN BE USED FOR LAMB OR CHICKEN

Method to Marinate Meat. Dry roast the whole spices. Grind to powder and keep aside. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside. In pot, add meat, yoghurt, ground spices, Kashmiri chilli powder, turmeric, tomatoes, ginger garlic paste, curry leaves, chillies and salt to taste.
From curryrecipe.co.za

See details

CHICKEN OR LAMB BIRYANI - BIGOVEN.COM

Chicken or Lamb Biryani recipe: Try this Chicken or Lamb Biryani recipe, or contribute your own. Add your review, photo or comments for Chicken or …
From bigoven.com

See details

LAMB BIRIYANI | SPICE KITCHEN

Cover and leave to cook for 2-3 hours or until the meat is tender. Check and stir every 30-45 minutes, adding more water if necessary. Towards the end of the cooking process add more salt to taste. Once the lamb has finished cooking, remove from the heat and start on the rice. In a large pot, add the rice and cover with cold water.
From spicekitchenuk.com

See details

SIMPLE NO NONSENSE CHICKEN BIRIYANI RECIPE - YOUTUBE

2021-08-15 ingredients list:step 1 700 gr basmati rice - wash and soak in water for at least 1 hour before cookingstep 2 chicken marinade - marinade for at least 1 hour...
From youtube.com

See details

INDIAN LAMB BIRYANI: CASSEROLE OF TENDER LAMB CURRY AND …

2014-10-03 Remove from the heat. ASSEMBLE THE BIRYANI for baking Preheat the oven to 350ºF. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Bake for 35-40 minutes.
From panningtheglobe.com

See details

LAMB BIRYANI | INDIAN RECIPES | GOODTO

2011-02-18 Method. Set the oven to Gas Mark 5 or 190°C. Heat 1 tbs oil in a flameproof casserole and fry the onion until golden. Add the sultanas and cook for a few mins. Take out half the mixture and set aside. Add the lamb and cook for 10 mins, stirring occasionally until browned all over. Meanwhile, put the garlic, ginger, almonds and 2 tbs water into ...
From goodto.com

See details

LAMB/CHICKEN BIRYANI RECIPE (MEAT & RICE DISH FROM THE MUGHALS ...

Assemble the Biryani – using a large heavy based pan spread a layer of one bowl of soaked and drained rice. Then spread the curry over the top (liquid and all). Then spread a layer of 1/2 the fried onion rings from above. Top this layer with the 2nd lot of soaked and drained rice. Cover this with a layer of the remainder of the fried onion rings, the fried cashews and then the fried …
From mudgeerabaspices.com.au

See details

LAMB BIRYANI RECIPE | MYRECIPES

Directions. - QFS In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
From myrecipes.com

See details

CHICKEN OR LAMB BIRIYANI RECIPE - WEBETUTORIAL

The ingredients are useful to make chicken or lamb biriyani recipe that are chicken, rice, yoghurt, salt, green chilies, garlic paste, ginger paste, mint leaves, coriander leaves, tomatoes, coriander powder, cumin powder, chili powder, ground cloves, cinnamon, cashews, cinnamon stick, whole cloves, whole cardamom pods, onions, ghee, saffron, milk, french fried onions, …
From webetutorial.com

See details

CHICKEN OR LAMB BIRYANI - COMPLETERECIPES.COM

2007-09-26 Chicken or Lamb Biryani. Recipe Submitted by ADMIN on 09/26/2007 ; Rating: 0.00. 0 votes Add to Cookbook; Category: Rice. Share: 1. Tweet. Ingredients List-----FOR THE MEAT-----2 1/2 lb Lamb or chicken; 1 ts Coriander powder; 1/2 ts Ground cloves ; 1 ts Cumin powder; 1/4 ts Black pepper, ground ...
From completerecipes.com

See details

THE BEST CHICKEN DUM BIRYANI - CARAMEL TINTED LIFE

2021-07-12 Prepare the chicken for the marinade. In a large mixing bowl, add the yogurt, red chili powder, enough salt to season, biryani masala, minced ginger and garlic (or ginger-garlic paste), mint and cilantro, lemon juice, chicken pieces and mix well. Add 3/4 of the browned onions. Reserve some of the onions later for the garnish.
From carameltintedlife.com

See details

CHICKEN BIRYANI RECIPE - HOW TO COOK THE BEST RICE DISH IN THE WORLD

2021-05-29 Let the steam to cook the rice and the meat. Cooking with steam in an enclosed utensil produce the best biryani rice. Cook the chicken biryani over very low heat for about 40 minutes. You will start to smell the aroma of the biryani after about 20 minutes. Do not open the lid until the end.
From tasteasianfood.com

See details

FAST AND DELICIOUS CHICKEN BIRYANI RECIPE MADE IN THE NINJA FOODI

2020-08-16 Method: 1.Heat up the Ninja Foodi using the cooking vessel on “Saute” for 5 minutes. 2.Add ghee or butter, onions and saute (with lid open) until onions soften. 3.Add ginger, garlic, and chili pepper and continue to saute for 2 minutes. 4.Add in chicken pieces, salt and Garam Masala.
From torontoguardian.com

See details

CHICKEN BIRYANI RECIPE - AUTHENTIC CHICEN DUM BIRYANI - THE CURRY …

2021-02-15 Stir in the chopped tomatoes and bring to a simmer. Stir in the whole spices and about 750ml (3 cups) water or unsalted chicken stock. Add about half of the fried onions. Stir in the potatoes and simmer for about 5 – 10 minutes or until they are about 50% cooked through. Stir in the yoghurt and bring to a simmer.
From greatcurryrecipes.net

See details

CHICKEN BIRIYANI RECIPE | LEITE'S CULINARIA

2019-03-19 Prepare the layering components. While the chicken is cooking, set a deep saucepan filled with 2 inches (5 cm) oil over medium-high heat. Once the oil is shimmering but not smoking, add the onions and cook until crisp and brown, 4 to 7 minutes. Use a slotted spoon to transfer the fried onions to paper towels to drain.
From leitesculinaria.com

See details

CHICKEN BIRYANI - INDIAN RESTAURANT STYLE - GLEBE KITCHEN

2020-01-13 Combine the water, chicken stock, green cardamom, cloves, cinnamon stick, salt and the rice in a saucepan. Bring to a simmer over medium heat uncovered. Reduce heat to low and cover. Simmer for 20 minutes. Set a timer. Seriously. While this is going on make the chicken (see below).
From glebekitchen.com

See details

CHICKEN MASALA BIRYANI - TAMARIND & THYME

2020-12-24 Add salt and cook on high heat for 5 minutes. Reduce heat and simmer until the tomatoes are cooked, about 10 minutes. Add the cooked lentils to the chicken. Add the rice on top of the chicken. Sprinkle the saffron water over, if using. Cut the remaining butter and spread on top together with the fried onions.
From tamarindnthyme.com

See details

BIRYANI | RECIPETIN EATS

2018-08-10 Saute the onion in 4 tbsp of vegetable or coconut oil. When starting to colour, add vegetables (except peas, if using) and marinade. Bring to a simmer and stew the vegetables until they are 50% cooked (softened but still firm), remove from heat. Stir in the frozen peas, if using.
From recipetineats.com

See details

LEFTOVER LAMB BIRYANI RECIPE - MAMA LOVES TO COOK

2020-04-24 Cook over a medium heat for around 10 minutes, stirring occasionally. Add the spinach to one pan with a splash of water and cook for 10 minutes, stirring regularly. Season with salt & pepper and set aside. Meanwhile in the other pan, add the curry powder, chili flakes and flour, and stir to combine.
From mamalovestocook.com

See details

LAMB BIRYANI RECIPE - GREAT BRITISH CHEFS

Method. print recipe. 1. To begin, melt 30g of ghee in a large flameproof casserole dish over a medium-high heat. Add the lamb, season well and brown on all sides before transferring to a plate. Work in batches if necessary so you don’t overcrowd the pan. 40g of ghee, or 3 tbsp vegetable or ground nut oil.
From greatbritishchefs.com

See details

CHICKEN OR LAMB BIRYANI RECIPE - COOKING INDEX

Recipe for Chicken Or Lamb Biryani Recipe - Wash meat and cut into 1-inch cubes; place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger is used, chop finely and add to meat. Slice the onions finely...
From cookingindex.com

See details

MADHUR JAFFREY'S LAMB BIRYANI | INDIAN RECIPES | GOODTO

2019-10-02 Uncover, stir and cook for another 10–15 mins, or until the sauce is very thick and paste-like and the oil separates from the meat. Set aside, covered. Meanwhile, preheat the oven to 150°C/300°F/Gas Mark 2. Rinse the rice in several changes of water, then leave to soak in ample fresh water for 15–20 mins.
From goodto.com

See details

ONE-HOUR CHICKEN BIRYANI - AUTHENTIC ROYAL

Add garlic and ginger pastes. Sauté briefly. Add chicken chunks or meat to the onions. Raise the heat to high and sauté for 1-2 minutes. Stir in yogurt, cilantro, mint, 1 teaspoon salt, garam masala. Cook the chicken, stirring occasionally, until tender, 15 minutes. For meat, cook about 25 minutes until tender.
From authenticroyal.com

See details

LAMB BIRYANI RECIPE | DELICIOUS. MAGAZINE

Method. Mix the yogurt, chilli, garlic, ginger, cloves, cinnamon, and half the cumin and half the ground coriander in a bowl. Season well, then add the lamb and toss to coat. Cover, chill and marinate overnight. The next day, bring the marinated lamb up to room temperature. Rinse and soak the rice in cold water for 30 minutes.
From deliciousmagazine.co.uk

See details

QUICK CHICKEN BIRYANI IN POT USING YOGURT - SWASTHI'S RECIPES

2019-05-21 Fry for 3 to 4 minutes on a slightly high flame. 5. Add biryani masala powder and fry until the mixture begins to leave the sides of the pan. 6. Pour hot water. Using hot water prevents the chicken from turning hard and fibrous. 7. Cover and cook on a …
From indianhealthyrecipes.com

See details

LAMB BIRYANI | TILDA

125ml plain yogurt. Place all ingredients for marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally overnight and remove from fridge 1 hour before cooking). Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear. Add the oil to a large hot pan and fry the cumin ...
From tilda.com

See details

CHICKEN BIRYANI - NICKY'S KITCHEN SANCTUARY

2020-11-02 INSTRUCTIONS. Place the chicken in a bowl with the all of the marinade ingredients. Stir together to coat, then cover and place in the refrigerator for at least 2 hours or up to overnight. For the rice, heat the water in a saucepan along with the salt, cloves, cumin seeds, bay leaves and cardamom pods until boiling.
From kitchensanctuary.com

See details

BIRYANI - WIKIPEDIA

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the Muslims of the Indian subcontinent.It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.. Biryani is one of the most popular dishes in South Asia, as well as among the …
From en.wikipedia.org

See details

CHICKEN BIRYANI RECIPE (THE BEST!) - CLOVE AND CUMIN

2021-07-28 Simmer, stirring occasionally for about 15 minutes. Add the prunes, raisins, cranberries, green chilis (optional) and powdered milk and a tablespoon of the biresta (optional). Continue cooking for about 5 minutes or until the chicken is cooked through and the oil separates. Taste and adjust for seasoning.
From cloveandcumin.com

See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #lamb-sheep #rice #asian #indian #oven #dinner-party #holiday-event #stove-top #seasonal #meat #pasta-rice-and-grains #taste-mood #equipment #4-hours-or-less