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Chicken Biryani Recipes

Updated on October 22, 2016
Chicken Biryani
Chicken Biryani

Asians and Indians in particular love the spicy dish called Biryani.

Chicken Biryani

Ingredients

Meat

  • 1 Chicken, big

Produce

  • 1 Bay leaf
  • 2 tsp Coriander, powder
  • 1 bunch Coriander leaves / cilantro
  • 2 Green chili
  • 1 bunch Mint leaves
  • 4 Onions
  • 5 Tomatoes, small ripe

Condiments

  • 2 tbsp Ginger garlic paste
  • 2 tbsp Lemon juice

Pasta & Grains

  • 750 g Basmati rice

Baking & Spices

  • 4 Cardamom
  • 4 Cloves
  • 2 One inch cinnamon sticks
  • 2 tsp Red chili powder
  • 1 Salt

Dairy

  • 1 cup Oil/ghee
  • 2 cup Yogurt

Instructions

  1. Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom,and green chili and fry for 30 secs.
  2. Add onions and fry till golden brown.
  3. Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, coriander powder, salt, tomato, chicken and yogurt. Cook till chicken is done and the oil start leaving the sides of the pan.
  4. Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
  5. Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
  6. Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
  7. Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
  8. Cover with foil and close the lid. The foil do not let the steam escape.
  9. Place on low heat on cook on low heat for 15 minutes, cook on low flame for 10 minutes.
  10. Mix the rice and gravy gently before serving.

Low-fat chicken biryani

2 hrs to make, serves 5

Ingredients

Meat

  • 4 cut into 5cm pieces 600g boneless, skinless chicken breast, boneless skinless

Produce

  • 1/2 tsp Chilli, hot powder
  • 1 handful Coriander, leaves
  • 3 Garlic clove
  • 2 tsp Ginger mainly grown in jamaica

Canned Goods

  • 700 ml Chicken stock

Pasta & Grains

  • 280 g Basmati rice

Baking & Spices

  • 5 Cardamom pod, green
  • 1/4 tsp Cinnamon, ground
  • 1 Cinnamon stick
  • 1 tsp 'warming spice mix
  • 1 good pinch Saffron saffron sah-fron the stigma of a type of crocus
  • 1 tsp Turmeric

Oils & Vinegars

  • 4 tbsp Rapeseed oil rapeseed oil if you want

Nuts & Seeds

  • 1 tsp Cumin seed

Dairy

  • 2 tbsp Semi-skimmed milk
  • 5 tbsp Yogurt, natural

Other

  • 3 clove Clove klo-ve The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
  • 4 Medium onion onion un-yun onions are endlessly versatile and an essential ingredient in countless recipes. native to asia


Method

  1. In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt.
  2. Tip in the chicken pieces and stir to coat (see step 1, above). Cover and marinate in the fridge for about 1 hr or longer if you have time. Warm the milk to tepid, stir in the saffron and set aside.
  3. Heat oven to 200C/180C fan/gas 6.
  4. Slice each onion in half lengthways, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Roast for 40-45 mins, stirring halfway, until golden.
  5. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large sauté or frying pan. Fry the onion for 4-5 mins until golden.
  6. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful (this helps to prevent the yogurt from curdling). Once the last of the chicken has been added, stir-fry for a further 5 mins until everything looks juicy.
  7. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 mins. Remove and set aside.
  8. Cook the rice while the chicken simmers. Heat another 1 tbsp oil in a large sauté pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released.
  9. Tip in the rice (step 3) and fry for 1 min, stirring constantly. Stir in the stock and bring to the boil. Lower the heat and simmer, covered, for about 8 mins or until all the stock has been absorbed. Remove from the heat and leave with the lid on for a few mins, so the rice can fluff up. Stir the warming spice mix into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C/160C fan/gas 4.
  10. Spoon half the chicken and its juices into an ovenproof dish, about 25 x 18 x 6cm, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions.
  11. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice (step 4) and drizzle over the saffron-infused milk. Scatter over the rest of the onions, cover tightly with foil and heat through in the oven for about 25 mins. Serve scattered with the mint and coriander.

Low-fat chicken biryani
Low-fat chicken biryani

Slow Cooker Chicken Biryani

3.5 hrs to make, serves 3

Ingredients

Gluten free

Meat

  • 4 Chicken drumsticks

Produce

  • 1 tbsp Coriander, ground
  • 1 Red onion, large
  • 1 Tomato

Condiments

  • 1 1/2 tbsp Garlic paste
  • 1 1/2 tsp Ginger paste
  • 2 tsp Green chili paste

Baking & Spices

  • 1 Pinch Black pepper, powder
  • 1 1/2 tbsp Garam masala
  • 1 tsp Red chili powder
  • 1/2 tsp Saffron
  • 1 tsp Salt
  • 1 Salt
  • 1 tsp Turmeric, powder

Oils & Vinegars

  • 2 tsp Oil

Dairy

  • 2 tbsp Milk
  • 1 tbsp Yogurt

INSTRUCTIONS

Chicken Biryani:

  1. After cleaning rice soak it in a pot with 2 cups of hot boiling water. Let it sit for 15 minutes.
  2. In the meantime, cut onion in half. Chop one half of the onion in finely chopped pieces while other half in medium thickness slices.
  3. After 15 minutes of resting, turn on the heat and cook the rice for 10-12 minutes just until rice is just cooked or al dente but not fully cooked as we will cook it in slow cooker. once its just enough cooked, strain and rinse it under cold running water and keep aside.
  4. In a small bowl take milk and heat for 30 seconds in microwave. To it add saffron and crush using back ofspoon and let it sit.
  5. Heat a skillet and add 1 tsp oil and to it add finely chopped onion pieces and cook until softened.
  6. Transfer the cooked onion pieces into a blender. Add one chopped tomato, green chili paste, salt, turmeric powder, garlic paste, ginger paste, garam masala, yogurt, ground coriander, red chili powder and black pepper powder and blend until you get a smooth paste.
  7. In a bowl add cleaned chicken drumsticks and this paste you just made. Make sure to make some cuts in chicken so marinade seeps into the chicken. Cover and let chicken marinate for 15 minutes.
  8. Now in the same pan where you cooked onion pieces, add another tsp of oil and add sliced onions and cook on slow to get them browned but not burnt.
  9. Get your slow cooker ready by heating it up for 15 minutes. Turn of the switch and in the hot slow cooker, rub some oil on the base and sides of the bowl where we will be cooking. Lay marinated chicken pieces first, cover with half of the sliced browned onions, half of saffron milk. Cover with the half cooked rice and add the remaining browned sliced onions.
  10. I personally don't like cashews or raisins in my food but if you want to have the true authentic taste, then go ahead and add some cashew and raisins on top as well. Using an aluminium foil cover the top tightly and then cover this with the lid that came with slow cooker. Cook on low for 3 hours.
  11. Remove the aluminium foil and let it sit for 15-20 mins.
  12. Serve with cucumber yogurt.

Slow Cooker Chicken Biryani
Slow Cooker Chicken Biryani

Pakistani Chicken Biryani

Ingredients

Ingredients

Meat

  • 1 Chicken

Produce

  • 1 bunch Coriander leaves
  • 3 Green chili
  • 1 bunch Mint leaves
  • 4 Onions
  • 4 Potatoes
  • 2 tsp Red chili flakes
  • 4 Tomatoes

Condiments

  • 3 tbsp Ginger garlic paste

Pasta & Grains

  • 1 kg Basmati rice

Baking & Spices

  • 4 Cardamon
  • 1 1 inch piece Cinnamon
  • 1 Food coloring, orange
  • 1 Salt

Dairy

  • 1 cup Oil
  • 2 cups Yogurt

Other

  • 4 cloves

Instructions

  1. Wash the chicken thoroughly and set aside.
  2. Wash and soak the basmati rice for an hour.
  3. Heat oil in a large pan and fry the potatoes till golden brown. Remove the potatoes from the pan and set aside.
  4. In the same oil, add the green chili, cloves, cardamom, cinnamon, and onion. Fry till the onion turns lightly golden brown color. Now add the ginger garlic paste and fry till the raw smell evaporates from it.
  5. Add the chicken and fry till it is done and add the tomato puree, yogurt, red chili flakes, salt, coriander leaves/cilantro and mint leaves. Cook o,n high heat till it the oil starts leaving the side of the pan. Add the potatoes and give it a gentle stir.
  6. Now get your rice ready.
  7. Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice separate. Add rice to the boiling water.
  8. Cook rice to 70% .This step is absolute crucial. Do not leave the kitchen at this point.
  9. Add rice. Do not mix. Spread a tbsp of oil on top of the rice. Spread the food coloring on top of the rice now.
  10. Cover with foil and close the lid. The foil do not let the steam escape.
  11. Cook on low heat for 15 minutes.
  12. Mix the rice and gravy gently before serving.

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