Easy Chicken Biryani 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.

CHICKEN BIRYANI RECIPE

Steps:

• To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
• Mix up well and taste the marinade. Add more salt and spice if needed.
• Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight.
• Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
• Heat ghee or oil in a pot or pressure cooker.
• Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
• When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
• Add chicken & saute until pale for 5 mins on a medium heat.
• Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
• Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.
• Mix everything well and layer chicken evenly at the bottom. (check video)
• Spread drained rice in a layer over the chicken.
• To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
• Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
• Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
• Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
• Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
• Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
• Rest until the pressure settles. Fluff up the chicken biryani with a fork.
• Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
• Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

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.

CHICKEN TIKKA BIRYANI RECIPE BY TASTY

Steps:

• Preheat the oven 430˚F ( 220˚C).
• Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
• Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
• Reserve the chicken tikka marinade for later use.
• Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
• Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
• Add in the chopped tomatoes and fry till soft.
• Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
• Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
• In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
• Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
• Enjoy!