Quick And Easy Chicken Biryani Recipes

CHICKEN BIRYANI

Chicken Biryani image

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

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
½ teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt

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

QUICK AND EASY CHICKEN BIRYANI RECIPE

Quick and Easy Chicken Biryani Recipe image

This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat!

Provided by The Wanderlust Kitchen

Categories Main Dish

Time 45m

Number Of Ingredients 17

Ingredients

1 tablespoon ghee (or vegetable oil)
1 1/2 pounds boneless (skinless chicken breasts, cut into 1" cubes)
1 medium yellow onion (chopped)
1 jalapeno pepper (seeded and minced)
3 Tablespoons prepared ginger paste
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1 tablespoon minced garlic
2 large tomatoes (chopped)
1/2 cup golden raisins
1 cup uncooked basmati rice
2 1/4 cups low-sodium chicken broth*
1/4 cup chopped fresh cilantro leaves
1/4 cup sliced unsalted almonds
1 lime (cut into wedges)

Steps:

Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.
Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes, or until the onions have softened.
Add the garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth. Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan, and allow the rice to continue to steam for another 10 minutes.
Garnish with cilantro leaves and almond slices. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.

Nutrition Facts : ServingSize 1 serving, Calories 567 kcal, Carbohydrate 42 g, Protein 61 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 153 mg, Sodium 973 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 12 g

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