Time 40m Number Of Ingredients 12 Steps:
Soak 300g basmati rice in warm water, then wash in cold until the water runs clear. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Time 2h15m Yield Serves 6 to 8 Number Of Ingredients 21 Steps:
Preheat oven to 350 degrees. Place rice in a medium bowl. Cover with cold water and rub rice to release starch. Drain. Repeat until liquid is almost clear. Cover with water and let stand 30 minutes. Drain. Bring 3 quarts water to a boil. Add 1 tablespoon salt and rice. Return to a boil. Cook 4 minutes. Drain. In a small skillet over medium-high heat, toast the cloves, peppercorns, cardamom, cumin, and coriander until fragrant, about 2 minutes. Let cool briefly, then grind in a spice grinder. Stir in mace. Soak saffron in milk. Meanwhile, heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Working in two batches, season chicken with salt and cook until brown on one side, 5 minutes. Remove from pan. Reduce heat to medium. Add 2 tablespoons oil and the onions. Season with salt. Cook until soft and golden, about 10 minutes. Remove from heat. Reserve 1 cup onions and coarsely chop the rest. Return chopped onions to pan with 2 tablespoons oil over medium-high heat. Add the ginger, garlic, chiles, the ground toasted spices, tomato paste, and 1 teaspoon salt. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add yogurt, turmeric, cinnamon stick, bay leaves, and 1/2 cup water. Bring to a boil. Add chicken, return to a boil, then reduce to low and simmer, covered, until chicken is just cooked through, 10 to 15 minutes. Heat 1 inch oil in a small saucepan over medium-high until a piece of onion dropped in oil sizzles. Working in small batches, fry reserved onions until crisp and golden, 1 to 2 minutes. Drain on paper towels. When chicken has simmered for 15 minutes, remove from sauce. Bring sauce to a boil and cook, uncovered, to reduce slightly, about 3 minutes. Add juices from resting chicken. Remove half of the sauce. Return half of the chicken to pan and add half of the rice. Sprinkle with one-third of the crisped onions, half of the saffron milk, the reserved sauce, and remaining chicken. Top with remaining rice and another one-third of onions. Drizzle with remaining saffron milk. Bake, covered, for 30 minutes. Remove from oven. Remove lid and wrap in a clean kitchen towel. Return lid to pan and let stand 10 minutes. Serve with remaining onions.
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).
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.
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.
Time 2h32m Yield 6 to 8 servings Number Of Ingredients 24 Steps:
Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts. To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well. Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar. Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing. Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally. Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside. Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak. Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again. Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole. Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour. To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice. Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot.
More about “chicken biryani recipes”
Time 1h Yield 4 servings Number Of Ingredients 12 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.
