Vellore Style Chicken Biriyani Recipes

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CHICKEN BIRYANI RECIPE



Chicken Biryani Recipe image

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

½ kg chicken ((1.l lbs))
3 tablespoons plain yogurt ((curd or dahi))
1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))
½ teaspoon salt
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety))
½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes))
1 tablespoon Lemon juice ((optional))
1 bay leaf ((tej patta))
4 green cardamoms ((choti elaichi))
6 cloves ((lavang))
1 inch cinnamon ((dalchini))
1 star anise ((chakri phool ))
¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))
1 strand mace ((javitri))
2 cups basmati rice ((aged rice only))
2 tablespoon ghee (or Oil)
1 large onion (sliced thinly)
¼ to ½ cup mint leaves (chopped fine (about 15 leaves))
1 green chili ((slit or chopped))
¼ cup plain yogurt ((Indian curd))
¼ to ½ teaspoon red chili powder ((optional, for heat))
1 teaspoon garam masala ((or biryani masala))
3 cups water ((or coconut milk) (refer notes more if needed ))
¾ teaspoon salt ((to stir in water))
2 tablespoon fried onions ((optional))
1 pinch saffron ((optional)(soaked in 2 tbsps hot milk))

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

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

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

VELLORE STYLE CHICKEN BIRIYANI



Vellore Style Chicken Biriyani image

My Mum's recipe for biriyani. I usually cook this upto the stage where the chicken is partially cooked, the day before we have visitors. A few hours before serving I add the rice and water, cook it and pop it into the oven so that I can serve it freshly cooked. This recipe freezes well, reheat it in a covered non stick pan rather than the microwave for a fresh taste.

Provided by Indian Cook

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 23

1 kg chicken, cut into medium sized pieces
1 teaspoon salt
2 teaspoons ginger-garlic paste
1/2 teaspoon turmeric powder
3/4 teaspoon chili powder
3 cups basmati rice
1 cup water, lukewarm
5 tablespoons olive oil
6 onions, thinly sliced
1 cinnamon stick
5 cloves
10 cashews, halved
1 tablespoon ginger paste
1 tablespoon garlic paste
3 cardamom pods
2 -3 bay leaves (optional)
2 tablespoons mint leaves, chopped
6 tablespoons coriander leaves, chopped
1 teaspoon chili powder
1 teaspoon coriander powder
4 tomatoes, chopped
1 teaspoon salt
1 cup yoghurt, beaten well

Steps:

  • Mix the chicken with salt, ginger, garlic paste, turmeric powder, chillie powder. Cover and keep in the fridge.
  • Measure 3 C basmati rice. Wash and soak in 1 C lukewarm water.
  • Heat the olive oil in a big pan.Add the sliced onions and fry until dark golden brown. This will take at least 10 minutes.
  • Add cinnamon, cloves and cashewnuts. Fry for 2-3 minutes.
  • Meanwhile mix the ginger and garlic paste with ground cardamom.
  • Add this to the pan and fry well.
  • Add the bay leaves if using.
  • Add the mint and coriander leaves and fry for a few minutes.
  • Add the chillie and coriander powders and fry well.
  • Add the tomatoes and cook until the oil rises to the top.
  • Add the chicken pieces and fry for 5 minutes, then cover and cook for 7-8 minutes. Stir well and add the salt.
  • Add 3 1/2 C water (double the amount of rice minus 1C yoghurt, 1C in the rice already,1/2 C from the chicken).
  • Bring to the boil. Pour the yoghurt in while mixing well.
  • Add the rice and cook on low heat until the water is at the level of the rice.
  • Cover tightly with foil and put into an oven at 170* for 15 minutes. Turn off and do not touch until serving- upto 5 hours later.

Nutrition Facts : Calories 905.2, Fat 42, SaturatedFat 10.5, Cholesterol 130.3, Sodium 957.6, Carbohydrate 89, Fiber 6.6, Sugar 9.7, Protein 42.4

CHICKEN BIRIYANI



Chicken Biriyani image

When you raise the lid on a pot of good biriyani, the Indian equivalent of arroz con pollo or paella, the smell should beguile you: chicken, butter and spices should dominate, followed by the subtle aroma of basmati rice. You might even smell the salt.

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 3-inch cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 3- to 4-pound chicken, cut up and trimmed of excess fat; skin removed if desired
1/4 cup slivered blanched almonds, optional

Steps:

  • Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.
  • Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.
  • Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.
  • Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.

Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 55 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 20 grams, Sodium 1635 milligrams, Sugar 5 grams, TransFat 1 gram

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