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
Make and share this Chicken Biryani recipe from Food.com.
Provided by butterfly_
Categories White Rice
Time 2h
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
- Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
- Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
- Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
- Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
- In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
- Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.
Nutrition Facts : Calories 945, Fat 41.7, SaturatedFat 9.4, Cholesterol 169.1, Sodium 423, Carbohydrate 97.9, Fiber 19.1, Sugar 6.5, Protein 43.8
SIMPLE CHICKEN BIRYANI
Make and share this Simple Chicken Biryani recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven too 200°C.
- Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
- Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary.
- Remove and set aside.
- Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
- Add the rice and cook for 2 minutes.
- Return the chicken in a single layer and pour over the stock.
- Put the lid on and place in oven.
- Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
- Top with coriander before serving. I like to serve mine with cumin and mint yogurt.
Nutrition Facts : Calories 747.6, Fat 28.9, SaturatedFat 7, Cholesterol 125.7, Sodium 398.6, Carbohydrate 68.7, Fiber 3.2, Sugar 4.9, Protein 50.4
CHICKEN BIRYANI
If you are like us and enjoy Indian food but are a bit daunted by the idea of cooking it then this biryani could be a good place to start for you. It is a fairly easy one dish meal and you can control the spice levels by picking the strength of curry paste that your family would enjoy.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 35m
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 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 and cook until 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 and cook the rice for another 5 minutes.
- Turn off the heat and 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 805.9, Fat 15.8, SaturatedFat 5.8, Cholesterol 158.9, Sodium 595.5, Carbohydrate 95.2, Fiber 4.8, Sugar 19.6, Protein 68.7
CRISPY CHICKEN BIRYANI
Biryani, an Indian mixed rice dish, can be composed of a variety of spices, meats, and vegetables. Our version uses crispy chicken thighs, sweet peas, and a fragrant mix of ginger, garam masala, and cumin. The best part? It's a one-pot dinner!
Provided by abovag
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chicken: pat the chicken thighs dry with a paper towel, then season with salt and pepper on all sides. Heat 1 teaspoon oil in a large pan over medium-high heat. Add the chicken thighs to the pan, skin side down, for 6-7 minutes, until the skin is golden brown and crisp. Flip the chicken and cook 5-6 minutes on the other side, until juices run clear when pierced with a knife. Set aside.
- Meanwhile, prep the remaining ingredients: halve, peel, and finely dice the onion. Peel and grate the ginger. Mince or grate the garlic. Core and dice the tomato. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Chop the cilantro. Slice the lime into wedges. TIP: Make sure to thoroughly wash hands and surfaces after handling the jalapeño. The heat is transferable and can burn more than just your throat!
- Pour off and discard all but 1 Tablespoon oil from the pan you cooked the chicken inches Add the onion and jalapeño (to taste) to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic, ginger, garam masala, and cumin to the pan and cook an additional 1-2 minutes, until fragrant.
- Add the tomato, rice, raisins, stock concentrate, and 1 ¾ cups water to the pan. Season with salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes, the rice is nearly tender.
- Stir the peas into the rice, then nestle the chicken thighs on top, skin side up. Increase the heat to high and cook, uncovered, for 3-5 minutes, until the chicken is heated through and rice is tender.
- Squeeze a few lime wedges over the pan and sprinkle with cilantro. Plate the dish and serve with remaining lime wedges.
Nutrition Facts :
More about "crispy chicken biryani recipes"
CHICKEN BIRYANI ( STEP-BY-STEP CHICKEN BIRYANI RECIPE)
From ruchiskitchen.com
CHICKEN 65 BIRYANI RECIPE: GIVE YOUR REGULAR BIRYANI A …
From food.ndtv.com
Estimated Reading Time 3 mins
CHICKEN 65 BIRYANI: DELICIOUS SPICY CHICKEN, RICE & HERBS
From essenceofyum.com
CRISPY CHICKEN BIRYANI RECIPES - YOUTUBE
From youtube.com
EASY CHICKEN BIRYANI RECIPE - LOVEFOOD.COM
From lovefood.com
CRISPY FRIED CHICKEN BIRYANI RECIPE BY SOOPERCHEF - YOUTUBE
From youtube.com
CRISPY FRIED CHICKEN BIRYANI RECIPE BY SOOPERCHEF
From foodnewsnews.com
CRISPY FRIED CHICKEN BIRYANI RECIPE | SOOPERCHEF
From sooperchef.pk
CHICKEN BIRYANI (LAYERED CHICKEN, HERB, CRISPY ONION & RICE DISH)
From chefsclubrecipes.com
CRISPY CHICKEN BIRYANI - BIGOVEN.COM
From bigoven.com
MOB KITCHEN PERFECT CHICKEN BIRYANI RECIPE | TILDA
From tilda.com
CHICKEN BIRYANI - CRISPY FORK
From crispyfork.com
THE BEST CHICKEN BIRYANI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
AMMU’S CHICKEN BIRYANI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN BIRYANI RECIPE - MASHED.COM
From mashed.com
You'll also love
Related Search