Crispy Chicken Biryani Recipes

CHICKEN BIRYANI RECIPE

Steps:

• Cut the chicken into large chunks, bone-in, skin on.
• Cut the onion into thin slices. Deep fried in oil over low to medium heat until the onion is caramelized and turn golden brown.
• Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for marination.
• Keep the marinated chicken in the refrigerator overnight.
• Soak the basmati rice in water for 45 minutes. Drained.
• Bring the water to a boil. Add some salt.
• Add the basmati rice.
• Cook over medium to high heat for three minutes. Keep stirring.
• Remove the rice when the rice grain can be broken into 2-3 parts
• Drained.
• Place the marinated chicken in a heavy bottom pot.
• Spread half of the rice on it.
• Spread half of the remaining fried onions, coriander and mint leafs on the rice.
• Layer the remaining rice on the fried onion, coriander, and mint leaves.
• Add some ghee.
• Close the lid and seal with chapati/bread dough.(Use kitchen towel to seal if dough not available)
• Cook over low heat for 20 minutes.
• Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes.
• Open the lid.
• Remove the chapati dough
• Garnish with more coriander, mint leaves, fried onions and cashew nuts

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.

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.

ALMOST CORE CHICKEN BIRYANI

Steps:

• Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
• Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
• Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
• Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
• Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.

CRISPY CHICKEN BIRYANI

Steps:

• Cook the chicken: pat the chicken thighs dry with a paper towel, then season with salt and pepper on all sides. Heat 1 teaspoon oil in a large pan over medium-high heat. Add the chicken thighs to the pan, skin side down, for 6-7 minutes, until the skin is golden brown and crisp. Flip the chicken and cook 5-6 minutes on the other side, until juices run clear when pierced with a knife. Set aside.
• Meanwhile, prep the remaining ingredients: halve, peel, and finely dice the onion. Peel and grate the ginger. Mince or grate the garlic. Core and dice the tomato. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Chop the cilantro. Slice the lime into wedges. TIP: Make sure to thoroughly wash hands and surfaces after handling the jalapeño. The heat is transferable and can burn more than just your throat!
• Pour off and discard all but 1 Tablespoon oil from the pan you cooked the chicken inches Add the onion and jalapeño (to taste) to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic, ginger, garam masala, and cumin to the pan and cook an additional 1-2 minutes, until fragrant.
• Add the tomato, rice, raisins, stock concentrate, and 1 ¾ cups water to the pan. Season with salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes, the rice is nearly tender.
• Stir the peas into the rice, then nestle the chicken thighs on top, skin side up. Increase the heat to high and cook, uncovered, for 3-5 minutes, until the chicken is heated through and rice is tender.
• Squeeze a few lime wedges over the pan and sprinkle with cilantro. Plate the dish and serve with remaining lime wedges.