Listed below are several Chicken Biryani Recipes - Choose from which style you like and enjoy some delicious Biryani ...
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."
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
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 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
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
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.
Chicken Biryani, Hyderabadi Style
INGREDIENTS
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems
DIRECTIONS
Soak rice for 30 minutes in enough water to cover; then drain.
Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
CHICKEN BIRYANI
Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.
Chicken Biryani
Ingredients:
Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Cumin powder (Roasted) 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.
Method:
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
Mix gently. Garnish with green coriander leaves and serve hot.
Chicken Biryani- Pakistani Recipe
1 Whole Chicken (cut into large pieces)
3 cups Basmati Rice
5 large Onions (thinly sliced)
A bunch of Mint Leaves (Podina) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
2 cups Plain Yogurt
3 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Turmeric Powder (Pisi Haldi)
2 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Cumin Powder (Pisa Zeera)
5 Green Chillies (more or less may be used depending on spice preferance)
10 Cloves (Loung)
6 small Cardamoms (Choti Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
½ tsp. Garam Masala Powder
Lime Juice or Lemon Juice (to taste)
Salt (to taste)
A few strands of Saffron (Zafran) (optional)
4 tbsp. Whole Milk (optional)
20 Cashew Nuts (Kaajoo)
20 Raisins (Kishmish)
4 Eggs
½ cup of Clarified Butter (Ghee) or Cooking Oil
Cooking Oil (for deep frying)
1) Beat the plain yogurt well. Marinate chicken with the yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, chilli powders, and salt. Let it marinate for about one hour.
2) Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of clarified butter or cooking oil until crisp. Clean and wash the rice, drain, and set aside.
3) Clean and chop the mint leaves and coriander leaves. In the same oil, fry the chopped cashew nuts and raisins until golden brown, drain and set aside. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into a kadai or pot in which the onions and cashew nuts were fried. Add a little water, cover and cook until the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock. Add enough water to make it six cups.
4) Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander/cilantro and mint leaves. Pour in the measured stock into which the garam masala powder has been added. Pour the remaining quarter cup of clarified butter or oil over the whole mixture. Cover and cook until well done.
5) Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk (if using it). When the biryani is done, open the rice cooker, and sprinkle the saffron-soaked milk on top. Mix carefully and cover and leave on very low heat for a few minutes.
6) Just before serving, mix in the juice of half a lime or lemon. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
CHICKEN BIRYANI
1/2 c Vegetable oil
3 ea Medium onions, chopped fine
2 ea Cloves of Garlic, chopped
1 oz Fresh ginger, chopped
3/4 lb Boneless chicken
2 ea Brown Cardamon pods
4 ea Whole Cloves
14 ea Whole Black Peppercorns
2 ts Dried Coriander
1 ts Cumin seeds
2 ts White poppy seeds
2 ts Fresh lemon juice
1/2 ts Garam Marsala
1/4 ts Cayenne Pepper
1/2 ts Salt
2 ts Tomato Paste
2 ea Bay Leaves
3/4 c Plain yogurt
1 ea Saffron rice recipe
1 ea Green pepper rings
1 ea Fresh coriander
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
Add ginger, fry another minute or two, then transfer mixture to large bowl.
Add chicken.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
Mix gently. Garnish with green coriander leaves and serve hot.
Chicken Biryani- Pakistani Recipe
1 Whole Chicken (cut into large pieces)
3 cups Basmati Rice
5 large Onions (thinly sliced)
A bunch of Mint Leaves (Podina) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
2 cups Plain Yogurt
3 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Turmeric Powder (Pisi Haldi)
2 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Cumin Powder (Pisa Zeera)
5 Green Chillies (more or less may be used depending on spice preferance)
10 Cloves (Loung)
6 small Cardamoms (Choti Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
½ tsp. Garam Masala Powder
Lime Juice or Lemon Juice (to taste)
Salt (to taste)
A few strands of Saffron (Zafran) (optional)
4 tbsp. Whole Milk (optional)
20 Cashew Nuts (Kaajoo)
20 Raisins (Kishmish)
4 Eggs
½ cup of Clarified Butter (Ghee) or Cooking Oil
Cooking Oil (for deep frying)
1) Beat the plain yogurt well. Marinate chicken with the yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, chilli powders, and salt. Let it marinate for about one hour.
2) Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of clarified butter or cooking oil until crisp. Clean and wash the rice, drain, and set aside.
3) Clean and chop the mint leaves and coriander leaves. In the same oil, fry the chopped cashew nuts and raisins until golden brown, drain and set aside. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into a kadai or pot in which the onions and cashew nuts were fried. Add a little water, cover and cook until the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock. Add enough water to make it six cups.
4) Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander/cilantro and mint leaves. Pour in the measured stock into which the garam masala powder has been added. Pour the remaining quarter cup of clarified butter or oil over the whole mixture. Cover and cook until well done.
5) Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk (if using it). When the biryani is done, open the rice cooker, and sprinkle the saffron-soaked milk on top. Mix carefully and cover and leave on very low heat for a few minutes.
6) Just before serving, mix in the juice of half a lime or lemon. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
CHICKEN BIRYANI
1/2 c Vegetable oil
3 ea Medium onions, chopped fine
2 ea Cloves of Garlic, chopped
1 oz Fresh ginger, chopped
3/4 lb Boneless chicken
2 ea Brown Cardamon pods
4 ea Whole Cloves
14 ea Whole Black Peppercorns
2 ts Dried Coriander
1 ts Cumin seeds
2 ts White poppy seeds
2 ts Fresh lemon juice
1/2 ts Garam Marsala
1/4 ts Cayenne Pepper
1/2 ts Salt
2 ts Tomato Paste
2 ea Bay Leaves
3/4 c Plain yogurt
1 ea Saffron rice recipe
1 ea Green pepper rings
1 ea Fresh coriander
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
Add ginger, fry another minute or two, then transfer mixture to large bowl.
Add chicken.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
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