Chicken Or Shrimp Biryani Recipes

CHICKEN OR SHRIMP BIRYANI

Steps:

• Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
• While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
• Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
• If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
• Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
• Simmer on medium-low heat 25 minutes, add peas and cook another 5 minutes or until rice is tender and liquid is absorbed (some rice cooks more quickly to be sure you don't overcook).
• Remove from heat; let stand 5 minute.

CURRIED SHRIMP BIRYANI

Steps:

• Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
• Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp's back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl.
• Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss.
• Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
• Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.

INSTANT POT INDIAN SHRIMP BIRYANI

Steps:

• Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
• Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
• Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.

CHICKEN BIRIYANI

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.

CHICKEN BIRYANI

Steps:

• Preheat the oven to 375°F.
• Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
• Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
• Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
• Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.
• Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
• Drizzle the saffron and milk over the rice and pour on 2/3 cup water.
• Cover tightly and bake in the oven for 1 hour.
• Transfer to a warmed serving platter and remove the whole spices from the rice.
• Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.

SHRIMP BIRYANI

Steps:

• Wash the rice in several changes of water and drain. Cover generously with fresh water and leave to soak for 30 minutes. Drain.
• Halve the shrimp crossways. Sprinkle the garlic, cumin, turmeric, cayenne, black pepper, and 1/3 teaspoon salt over the shrimp and rub the seasonings in. Cover and set aside.
• Pour the oil into a heavy, medium pan and set over medium-high heat. When hot, put in the shrimp and stir them around for 2-3 minutes or until they are just opaque. Remove with a slotted spoon and put in a bowl. Turn off the heat. Add the lemon juice and cilantro to the bowl of shrimp. Stir to mix and taste for balance of seasonings.
• Put the cardamom and chicken stock into the pan used for cooking the shrimp and bring to a boil, scraping the bottom to release the seasonings. Add the drained rice, 1/2 teaspoon salt if the stock is salted and 1 teaspoon if it is not, and bring to a boil again. Cover tightly, turn heat to very, very low, and cook 25 minutes. Put the shrimp and accumulated juices over the top of the rice, cover quickly, and keep cooking another minute. Turn off the heat. Stir gently to mix and keep covered until needed.