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
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 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
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
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
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
ONE POT INDIAN CHICKEN BIRYANI RECIPE BY TASTY
Here's what you need: large onions, medium tomatoes, ginger garlic paste, green chili paste, fresh cilantro, fresh mint, turmeric powder, curry powder, coriander powder, yogurt, lime juice, butter, chicken, salt, basmati rice, hot water
Provided by Anitha Nair
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1153 calories, Carbohydrate 141 grams, Fat 24 grams, Fiber 6 grams, Protein 87 grams, Sugar 8 grams
More about "indian chicken biryani recipes"
CHICKEN BIRYANI - RASA MALAYSIA
From rasamalaysia.com
CHICKEN BIRYANI - INDIAN RESTAURANT STYLE - GLEBE KITCHEN
From glebekitchen.com
HYDERABADI CHICKEN BIRYANI - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BIRYANI | RECIPETIN EATS
From recipetineats.com
ONE POT INDIAN CHICKEN BIRYANI - THE ROASTED ROOT
From theroastedroot.net
CHICKEN DUM BIRYANI RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
SOUTH INDIAN CHICKEN BIRYANI RECIPE, HOW TO MAKE …
From faskitchen.com
BIRYANI - WIKIPEDIA
From en.wikipedia.org
HYDERABADI CHICKEN BIRYANI - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
CHICKEN BIRYANI RECIPE, HOW TO MAKE BIRYANI - YUMMY …
From yummyindiankitchen.com
CHICKEN BIRYANI (30 MINUTE INDIAN CHICKEN & RICE) - THE FOOD …
From thefoodcharlatan.com
HOW TO MAKE CHICKEN BIRIYANI - SPICY INDIAN KITCHEN
From spicyindiankitchen.com
INDIAN CHICKEN BIRYANI RECIPE - IT'S EASY & DELICIOUS
From 10minutesrecipe.com
SRI LANKAN CHICKEN BIRYANI - HUNGRY LANKAN
From hungrylankan.com
TRADITIONAL CHICKEN BIRYANI - AUTHENTIC ROYAL®
From authenticroyal.com
CHICKEN BIRYANI RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
12 INDIAN CHICKEN RECIPES YOU'LL MAKE AGAIN AND AGAIN
From tasteofhome.com
CHICKEN BIRYANI (BIRIYANI) - KOZHI BIRYANI | SIMPLE INDIAN RECIPES
From simpleindianrecipes.com
VIJAYA'S SOUTH INDIAN CHICKEN BIRYANI - CTV
From more.ctv.ca
INDIAN CHICKEN BIRYANI RECIPE - THE SPICE HOUSE
From thespicehouse.com
CHICKEN BIRYANI RECIPE - HOW TO COOK THE BEST RICE DISH IN THE WORLD
From tasteasianfood.com
INDIAN BIRYANI WITH CHICKEN - TARA TEASPOON
From tarateaspoon.com
CHICKEN BIRYANI - TRADITIONAL INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
CHICKEN BIRYANI RECIPE: EASY, TASTY AND TRULY AUTHENTIC - INDIAN …
From indianambrosia.com
CHICKEN BIRYANI RECIPE: AN AROMATIC AND SAVORY INDIAN MAIN FARE
From healthyrecipes101.com
CHICKEN BIRYANI | INDIAN RECIPES | MAUNIKA GOWARDHAN
From maunikagowardhan.co.uk
19 BEST BIRYANI RECIPES | EASY BIRYANI RECIPES - NDTV FOOD
From food.ndtv.com
INDIAN CHICKEN BIRYANI RECIPE - RECIPES.NET
From recipes.net
INDIAN CHICKEN BIRYANI RECIPE L PANNING THE GLOBE
From panningtheglobe.com
TASTIEST HOMEMADE CHICKEN BIRYANI - SEARCHING FOR SPICE
From searchingforspice.com
THE INDIAN CHICKEN BIRYANI - ROMANDIAN MASALA
From romandianmasala.com
21 NORTH INDIAN CHICKEN BIRYANI RECIPE - SELECTED RECIPES
From selectedrecipe.com
CHICKEN BIRYANI RECIPE - PETITE GOURMETS
From petitegourmets.com
EASY ONE-SKILLET INDIAN CHICKEN BIRYANI | 12 TOMATOES
From 12tomatoes.com
CHICKEN DUM BIRYANI RECIPE - INDIAN HEALTHY RECIPES
From indianhealthyrecipe.com
EASY CHICKEN BIRYANI - THE DARING GOURMET
From daringgourmet.com
INDIAN CHICKEN BIRYANI RICE - THE MATBAKH
From thematbakh.com
15 SOUTH INDIAN CHICKEN BIRYANI RECIPE - SELECTED RECIPES
From selectedrecipe.com
DELICIOUS OVEN BAKED CHICKEN BIRYANI - TAMARIND & THYME
From tamarindnthyme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love