Crispy Chicken Biryani Food

EASY CHICKEN BIRYANI

Steps:

• Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour but preferably at least 4 hours.
• To parboil the rice: Thoroughly rinse the rice until the water draining from it is clear and no longer milky. Soak the rice in a bowl of water for 15-30 minutes. Fill a pot with salted water. Drain the rice and add it the pot. Bring it to a boil and cook for 4-6 minutes until the tips of the rice are clear. Pour the rice into a strainer and rinse with lukewarm water. Let the rice thoroughly drain while you continue with the next steps.
• Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
• Stir in the rice, cilantro and raisins. Pour the chicken broth over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.

CRISPY CHICKEN BIRYANI

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.

CHICKEN BIRYANI RICE

Steps:

• Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
• Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
• Mix gently. Garnish with green coriander leaves and serve hot.

ALMOST CORE CHICKEN BIRYANI

Steps:

• Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
• Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
• Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
• Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
• Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.

CHICKEN BIRYANI

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.

CHICKEN BIRYANI

Steps:

• Wash the rice in several changes of water, place rice in a large bowl, cover with water and soak for 30 minutes.
• While the rice is soaking, heat the oil in a large pot and fry the onions for 5 minutes.
• Add the garlic, chilli and ginger, fry for 2 minutes.
• Add the chicken and fry for 5 minutes Stirring every minute.
• Add the curry paste , salt, and garam masala to the chicken and cook for 5 minutes Gently stir in the tomato wedges and cook 3 minutes.
• Remove from the heat and set aside till later.
• Preheat oven to 190degrees Celsius
• Bring a large pot of water to the boil. Grain the rice and add it to the pot of water with the turmeric. Cook for 10 mins, or, till rice is almost tender.
• Drain the rice and toss in the bay leaves, cardamoms, cloves and saffron.
• In a shallow oven proof dish layer the rice and meat, finishing with a layer of rice on the top. Cover with foil and bake for 15 minutes.
• Serve with vegetable curry and chutney.

CHICKEN BIRYANI

Steps:

• Preheat the oven to 375°F.
• Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
• Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
• Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
• Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.
• Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
• Drizzle the saffron and milk over the rice and pour on 2/3 cup water.
• Cover tightly and bake in the oven for 1 hour.
• Transfer to a warmed serving platter and remove the whole spices from the rice.
• Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.