Chicken Biryani In Microwave Recipes

Steps:

• Directions for the Rice:.
• Soak the rice in water for half an hour.
• Take two tbsp of oil in a microwaveable bowl and add the onions. Heat this for about 4 mins on high heat. (depends on the microwave, until the onions are browned).
• Take out the browned onions, add the rice and everything else except the rose water and hot water. Heat for about 2 minutes.
• Now take out the flavoured rice and add the hot water, and cook for about 10 minutes Stirring once in between. Take out and sprinkle the rose water.
• Directions for the Chicken:.
• As per the rice, add the sliced onions in 2 tbsp of oil and cook the onions for about 4 minutes.
• With a knife make slits in all the chicken pieces, and marinate with yoghurt, garlic, ginger, almond, onion and poppy seed paste along with the black pepper, garam masala, ghee, salt and prunes. Set aside to marinate for 20 minutes.
• In a microwaveable bowl, cook the chicken along with the marinated spices for about 20 mins, stirring occasionally. Then heat with the cover on for about 8 minutes.
• Now add the prepared rice, powder milk and saffron to the chicken. Heat for another 5 minutes, or until the liquid is absorbed.
• Serve garnished with fried onions.

Steps:

• Add the onions, garlic, butter, cardamom seeds and the chilli flakes to a large microwaveable bowl and cook in the microwave on High for 30 secs. Tip in the rice and stock, along with the turmeric, cumin, cinnamon and raisins. Stir well and then cover with cling film.
• Place a few sheets of kitchen paper on your microwave turning plate to absorb any spills, then place the bowl on top and cook on High for 2 mins. Remove and stir, then leave to stand for 1 min; it will continue to cook even after it has been removed, so allowing it to stand is really important.
• Repeat 2-3 more times until the rice is just cooked, the last time adding your finely chopped veg to the bowl and stirring through. Garnish with fresh coriander or mint, to serve.

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.