CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
Provided by Nazia
Categories World Cuisine Recipes Asian Indian
Yield 7
Number Of Ingredients 26
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.
Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g
CHICKEN BIRYANI
Make and share this Chicken Biryani recipe from Food.com.
Provided by Pink Penguin
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the rice in warm water, then wash in cold until the water runs clear.
- Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.
- Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
- To serve scatter over the rest of the coriander and the almonds.
Nutrition Facts : Calories 778.8, Fat 23.9, SaturatedFat 8.3, Cholesterol 112.6, Sodium 514.4, Carbohydrate 98.3, Fiber 4.6, Sugar 26.4, Protein 43.3
CHICKEN BIRYANI RECIPE
Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).
Provided by Swasthi
Categories Main
Time 1h25m
Number Of Ingredients 27
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).
Nutrition Facts : Calories 753 kcal, Carbohydrate 86 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 1062 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
INDIAN CHICKEN BIRYANI RICE
Here's the best Indian chicken biryani rice recipe that is approachable and delicious! Made with golden raisins, cashews, basmati rice, marinated chicken, chopped mint, and cilantro, what's not to love!
Provided by Lilian B.
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 26
Steps:
- Cut the chicken into desired pieces. Add lemon and salt to the chicken.
- In a separate bowl, add 1 cup of yogurt, turmeric powder, ground garam masala powder, ground biryani masala powder, chili powder, and paprika. Mix all of the ingredients together.
- Add the yogurt biryani marinade to the chicken and mix well. Let the chicken rest for a minimum of 15 minutes.
- Soak the basmati rice in water for 10 minutes.
- On medium heat. Add oil and ghee to the pan. Add the whole cardamom, cinnamon stick, curry leaf, bay leaf, star of anise, and sliced red onion.
- Mash the garlic and ginger paste with a mortar and pestle.
- Once the onion starts to get golden brown, add the crushed garlic and ginger.
- Add chili peppers that are sliced down the center.
- Add the chicken and mix well.
- Add the chopped tomatoes. Continue to cook on medium for 10 minutes covered.
- Add basmati rice. Mix well.
- Add 6 cups water and turn heat to high uncovered. Once the rice starts to boil, then turn to medium.
- Once the water goes below the rice, mix slowly 2 turns, then cover the rice and turn to low heat. Rice is cooked once tender (after about 15 minutes).
- Slice the white onion.
- In a separate pot, fry the white onion in vegetable oil to a golden brown color. Alternatively, pan fry the onion in some olive oil.
- Wash and remove the mint and cilantro leaves. Chop the mint and cilantro.
- Toast the cashews in a dry pan on medium heat.
- On top of the biryani, add the fried onion, toasted cashews, golden raisins, chopped cilantro, and chopped mint.
Nutrition Facts : ServingSize 2 cups, Calories 473 calories, Sugar 6 g, Sodium 55 mg, Fat 13 g, SaturatedFat 5 g, UnsaturatedFat 8 g, TransFat 0 g, Carbohydrate 69 g, Fiber 2 g, Protein 22 g, Cholesterol 34 mg
AUTHENTIC SOUTH INDIAN BIRYANI
The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.
Provided by su
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
- Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
- Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.
Nutrition Facts : Calories 859.9 calories, Carbohydrate 135.4 g, Cholesterol 75.3 mg, Fat 14.1 g, Fiber 5.4 g, Protein 44.9 g, SaturatedFat 3.8 g, Sodium 184.5 mg, Sugar 14.2 g
INDIAN CHICKEN BIRYANI RECIPE
Biryani is the most popular Indian dish that can be quickly cooked at home. This rice and chicken dish is...
Provided by Khushi Hossain
Categories Food
Time 1h10m
Yield 4
Number Of Ingredients 33
Steps:
- For rice Wash the rice well, then set a deep pot and boiling water for rice cooking.
- Then add rice, ghee, and all the ingredient which I have given for rice. Give a mix and cook the rice is 90 % done.
- Strain the rice and keep it aside to cool down.
- For the cooking chicken In a mixing bowl, add wash chicken pieces, and add all the remaining ingredients for marinating. Mix it well with the ingredient and keep it marinated for a minimum of 30 minutes.
- After the marinating, set a pan in medium-high heat, add oil, and marinate the chicken.
- Stir and cook the chicken until the curd leaves the oil, and cook the chicken up to 90%. Remove it in a bowl and keep it aside for later use.
- For Chicken Biryani Now, in the same pan, which was used for chicken cooking, spread a layer of cooked rice, some fried onion, and some saffron water.
- Now, spread a layer of cooked chicken and the masala over the rice. Now layer the remaining rice, fried onion, and saffron water over the chicken. And last but not least, pour ghee over it.
- Cover and stem the biryani for 10 to 15 minutes in a very low flame.
- The Indian Chicken Biryani is ready. Served it hot with chilled Raita, sliced lemon, sliced fresh onion, or any kind of side dish.
CHICKEN BIRYANI RICE
Make and share this Chicken Biryani Rice recipe from Food.com.
Provided by Rabia
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
- Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
- Add the marinated chicken and cook for 10 minutes.
- Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
- Mix gently. Garnish with green coriander leaves and serve hot.
Nutrition Facts : Calories 892.4, Fat 45.9, SaturatedFat 10.2, Cholesterol 89.9, Sodium 152.6, Carbohydrate 89.1, Fiber 5.9, Sugar 8.9, Protein 31.6
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