Cranberry Chicken Biryani Recipes

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

EASY CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

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.

HERBED CRANBERRY CHICKEN

Steps:

• Rub chicken with seasoning blend. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each side or until a thermometer reaches 170°. Remove and keep warm., In the same skillet, saute onions in remaining oil. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil. Reduce heat; cook and stir for 2 minutes. Return chicken to the pan; cook for 1 minute or until heated through. Sprinkle with pecans.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CHICKEN WITH CRANBERRIES

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

CRANBERRY CHICKEN BIRYANI

Steps:

• Cut chicken into bite-size pieces.
• In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
• Add chicken pieces; toss to combine.
• Cover and marinate in the refrigerator for at least 2 hours.
• In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
• Using tongs, remove onions from Dutch oven; set aside.
• Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
• Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate.
• In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
• Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
• Drain chicken, discarding marinade.
• Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
• Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute.
• Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
• Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven.
• Mix gently.
• Combine cayenne pepper and milk.
• Pour milk mixture over chicken-rice mixture.
• Cover and let stand for 5 minutes.
• Remove lid and mix well.
• To serve, divide chicken mixture among serving bowls.
• Top with mint, cilantro, and reserved cashews; serve immediately.

THREE-MINUTE PREP BAKED CRISPY CRANBERRY CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the chicken pieces into a glass baking dish, and cover with the cranberry sauce. Sprinkle evenly with the cornflake crumbs.
• Cook the chicken until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HYDERABADI CHICKEN BIRYANI

Steps:

• hyderabadi chicken biryani gravy.
• Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
• Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
• Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
• Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
• Now, add in the garam masala.
• After stirring a few mins, add in the marinated chicken.
• Now, add in the Shan Biryani Masala.
• Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
• Soak the basmati rice in cool water after flushing about 3-4 times.
• Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
• Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
• Continue with step 11 until the tray is full.
• Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
• Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
• Enjoy!

CHICKEN BIRYANI

Steps:

• Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
• Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
• Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
• Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
• Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
• In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
• Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.

CRANBERRY CHICKEN

Steps:

• In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.

GARLIC CRANBERRY CHICKEN

Steps:

• Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture. , Bake, uncovered, at 350° for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups. , For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside., In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken.

ONE POT INDIAN CHICKEN BIRYANI RECIPE BY TASTY

Steps:

• Mix all the ingredients (except basmati rice) together and add to a heavy bottom pan. Cook for 15 minutes.
• Add hot water and check salt . Add rice and cook for 8-10 more minutes on medium heat, covered.
• Serve warm.

AUTHENTIC SPICY CHICKEN BIRYANI

Steps:

• Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
• Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
• Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
• Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
• Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
• Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
• Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
• Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
• When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.

CHICKEN BARLEY BIRYANI

Steps:

• Season chicken thighs with salt and pepper.
• On stovetop, heat a splash of olive oil at medium-high in an ovenproof pan with high sides. Sear chicken thighs on both sides until golden brown. Remove chicken to a plate.
• Add chopped onion and chili flakes to the pan. Sauté until onions are brown and crispy. Mix in tomato paste and chicken stock. Stir in barley, then return chicken thighs to pan and sprinkle with fresh thyme.
• Cover with lid and bake for 40 minutes at 350°F.

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.