Indian Chicken Biryani Recipes

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EASY CHICKEN BIRYANI



Easy Chicken Biryani image

This delicious Chicken Biryani recipe is easy to make and is ready for the table in less than 30 minutes. Wonderfully aromatic and flavorful, it's sure to be a hit at your dinner table!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 1h30m

Number Of Ingredients 15

2 large skinless, boneless chicken breasts (, cut into bite-sized pieces (or use thighs for more flavor))
½ cup whole plain yogurt
3 tablespoons quality curry powder
BEST Homemade Curry Powder ((click link for recipe))
¼ teaspoon cinnamon
3 tablespoons butter
1 medium yellow onion (, chopped)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon salt
¼ cup chicken broth
2 tablespoons fresh chopped cilantro
2-3 tablespoons raisins
2 cups cooked basmati rice ((parboiled, i.e. only three-fourths cooked, slightly "al dente", see instructions below))
Chopped cilantro and sliced almonds for garnish

Steps:

  • Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour but preferably at least 4 hours.
  • To parboil the rice: Thoroughly rinse the rice until the water draining from it is clear and no longer milky. Soak the rice in a bowl of water for 15-30 minutes. Fill a pot with salted water. Drain the rice and add it the pot. Bring it to a boil and cook for 4-6 minutes until the tips of the rice are clear. Pour the rice into a strainer and rinse with lukewarm water. Let the rice thoroughly drain while you continue with the next steps.
  • Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
  • Stir in the rice, cilantro and raisins. Pour the chicken broth over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.

Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Protein 17 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 747 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

INDIAN CHICKEN BIRYANI



Indian Chicken Biryani image

Have you ever tried making Indian biryani at home? There's something magical that happens when you combine chicken, rice, a number of spices and you infuse it with cardamom pods, saffron, and top the whole thing with fried onions.

Provided by Prerna Singh

Categories     Dinner     Restaurant Favorite

Time 2h

Yield 6

Number Of Ingredients 30

For the chicken:
2 teaspoons ginger garlic paste , divided
1 teaspoon turmeric powder
2 to 3 whole chilis, sliced (jalapeno, serrano or cayenne)
1/4 cup plain whole milk yogurt
1 teaspoon olive oil
1 1/2 pounds bone-in chicken pieces (drumsticks or whole thighs)
1 tablespoon ghee (clarified butter) or unsalted butter
1/3 cup finely chopped red onion (about 1/4 of a large onion)
For the rice:
2 cups long grain basmati rice
3 to 4 whole black cardamom pods
3 to 4 whole green cardamom pods
2-inch cinnamon stick
1 teaspoon whole peppercorns
1 to 2 bay leaves
Salt to taste
For the saffron milk:
1/2 teaspoon saffron threads
1/3 cup milk, cold or room temperature
For the fried onions:
1 cup cooking oil
1 cup thinly sliced red onion (about 3/4 of a large onion)
To assemble the biryani:
1 teaspoon ghee (clarified butter) or unsalted butter
1/4 cup cilantro, coarsely chopped
1/4 cup mint, coarsely chopped
1/4 cup whole milk plain yogurt
1 1/2 teaspoons garam masala
2 to 3 tablespoons pomegranate arils (seeds)

Steps:

  • Preheat the oven: Preheat the oven to 350ºF.

Nutrition Facts : Calories 749 kcal, Carbohydrate 35 g, Cholesterol 142 mg, Fiber 2 g, Protein 34 g, SaturatedFat 8 g, Sodium 208 mg, Sugar 11 g, Fat 53 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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