Indian Chicken Biryani Food

CHICKEN BIRYANI

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.

CHICKEN BIRYANI RECIPE

Steps:

• To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
• Mix up well and taste the marinade. Add more salt and spice if needed.
• Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight.
• Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
• Heat ghee or oil in a pot or pressure cooker.
• Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
• When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
• Add chicken & saute until pale for 5 mins on a medium heat.
• Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
• Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.
• Mix everything well and layer chicken evenly at the bottom. (check video)
• Spread drained rice in a layer over the chicken.
• To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
• Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
• Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
• Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
• Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
• Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
• Rest until the pressure settles. Fluff up the chicken biryani with a fork.
• Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
• Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

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.

INDIAN CHICKEN BIRYANI RECIPE

Steps:

• For rice Wash the rice well, then set a deep pot and boiling water for rice cooking.
• Then add rice, ghee, and all the ingredient which I have given for rice. Give a mix and cook the rice is 90 % done.
• Strain the rice and keep it aside to cool down.
• For the cooking chicken In a mixing bowl, add wash chicken pieces, and add all the remaining ingredients for marinating. Mix it well with the ingredient and keep it marinated for a minimum of 30 minutes.
• After the marinating, set a pan in medium-high heat, add oil, and marinate the chicken.
• Stir and cook the chicken until the curd leaves the oil, and cook the chicken up to 90%. Remove it in a bowl and keep it aside for later use.
• For Chicken Biryani Now, in the same pan, which was used for chicken cooking, spread a layer of cooked rice, some fried onion, and some saffron water.
• Now, spread a layer of cooked chicken and the masala over the rice. Now layer the remaining rice, fried onion, and saffron water over the chicken. And last but not least, pour ghee over it.
• Cover and stem the biryani for 10 to 15 minutes in a very low flame.
• The Indian Chicken Biryani is ready. Served it hot with chilled Raita, sliced lemon, sliced fresh onion, or any kind of side dish.

CHICKEN BIRYANI

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken 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 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

INDIAN MOGHUL CHICKEN BIRYANI

Steps:

• First you have to make the marinade for the chicken.
• Peel and coarsely chop 3 of the onions.
• Place the chopped onion, garlic, and ginger in an electric blender, along with the cloves, peppercorns, the seeds only from the 8 cardamoms, cinnamon, coriander, cumin, poppy seeds, mace, 1 1/2 teaspoons salt, and the lemon juice. Blend all of these at high speed until you have a smooth paste. Place this paste in a large bowl. Add the yogurt and mix well.
• Now peel the 3 remaining onions. Slice them into very fine rings, and halve all the rings.
• In a 10 inch heavy bottomed skillet, heat the oil over medium flame. When hot, add the bay leaves and 4 black cardamoms. Fry for about 10 to 15 seconds. Now put in the onions and fry them, stirring, for about 10 minutes or until they get brown and crisp (but not burned). Remove them carefully with a slotted spoon, squeezing out as much of the oil as possible. Reserve all the onion flavored oil, the black cardamoms, and the bay leaves. You will need them later. Mix in 2/3 of the fried onions with the marinade paste. Place the rest on a paper towel to drain. Set aside for garnishing.
• Remove skin from the chicken legs and breasts. Cut the legs into two pieces each (drumstick and thigh), and quarter all the breasts. Pierce the chicken pieces with a fork and place in the bowl with the marinade paste. Mix well. Cover the bowl and refrigerate for at least 2 hours. Turn occasionally.
• After 2 hours (or more), remove the bowl from the refrigerator and place all its contents in a 3 to 4 quart heavy bottomed pot. Bring slowly to a boil, cover, lower heat, and simmer for 15 minutes. Remove only the chicken pieces, place them in a 5 quart casserole dish, and cover. Set aside. On a medium flame, boil down the marinade paste, stirring, until you have about 9 to 10 tablespoons left. Spoon the paste over the chicken. Cover again.
• Preheat oven to 300°F.
• Soak the saffron in 2 tablespoons hot (not boiling) milk.
• Bring about 13 cups of water with 3 teaspoons of salt to a boil in a 4 quart pot, then add the rice. After it has come to a boil again, cook 5 minutes, timing very carefully (the rice must not cook through). DRAIN the rice in a colander, then place it on top of the chicken in the casserole. Pour the saffron milk over the rice, streaking it with orange lines. Spoon out the onion flavored oil from the pan, RESERVING a level tablespoon to fry the raisins if you like. Sprinkle the oil, cardamom, and bay leaves over the rice. Cover the casserole dish with aluminum foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake 1 hour.
• GARNISHES: There are several garnishes that can be used for biryani; you can use them all, or only what you like, but the fried onions are a must. If you wish to use raisins, you can fry them in a tablespoon of the onion flavored oil just after you have fried the onions.
• TO SERVE: As you lift the cover off your casserole dish you will see beautiful saffron streaks on the white rice. Spoon the rice and chicken out onto a large platter. Sprinkle fried onions and other garnishes of your choice over, and serve hot. With biryani, serve Koftas and some yogurt dish-Yogurt with Tiny dumplings, or Yogurt with Potatoes. If you wish to serve a vegetable, Cauliflower with Ginger and Chinese Parsley would be very good. Serves 6-8.
• Biryani is quite definitely not an everyday dish. It is served at weddings and important dinners. Try serving it at a late supper party. It was, and is, a dish worthy of a king.
• NOTE: This very expensive stigma of the crocus flower is used in Moghlai meat and rice dishes as well as in desserts. Ideally, saffron stigmas or "leaf" saffron should be lightly roasted in a hot skillet, crumbled, and allowed to soak in a tablespoon or so of warm milk for half an hour before being used.
• Madhur Jaffrey An Invitations to Indian Cooking.

CHICKEN BIRYANI

Steps:

• Preheat oven to 350 degrees. Place rice in a medium bowl. Cover with cold water and rub rice to release starch. Drain. Repeat until liquid is almost clear. Cover with water and let stand 30 minutes. Drain. Bring 3 quarts water to a boil. Add 1 tablespoon salt and rice. Return to a boil. Cook 4 minutes. Drain.
• In a small skillet over medium-high heat, toast the cloves, peppercorns, cardamom, cumin, and coriander until fragrant, about 2 minutes. Let cool briefly, then grind in a spice grinder. Stir in mace. Soak saffron in milk.
• Meanwhile, heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Working in two batches, season chicken with salt and cook until brown on one side, 5 minutes. Remove from pan. Reduce heat to medium. Add 2 tablespoons oil and the onions. Season with salt. Cook until soft and golden, about 10 minutes. Remove from heat. Reserve 1 cup onions and coarsely chop the rest.
• Return chopped onions to pan with 2 tablespoons oil over medium-high heat. Add the ginger, garlic, chiles, the ground toasted spices, tomato paste, and 1 teaspoon salt. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add yogurt, turmeric, cinnamon stick, bay leaves, and 1/2 cup water. Bring to a boil. Add chicken, return to a boil, then reduce to low and simmer, covered, until chicken is just cooked through, 10 to 15 minutes.
• Heat 1 inch oil in a small saucepan over medium-high until a piece of onion dropped in oil sizzles. Working in small batches, fry reserved onions until crisp and golden, 1 to 2 minutes. Drain on paper towels.
• When chicken has simmered for 15 minutes, remove from sauce. Bring sauce to a boil and cook, uncovered, to reduce slightly, about 3 minutes. Add juices from resting chicken. Remove half of the sauce. Return half of the chicken to pan and add half of the rice. Sprinkle with one-third of the crisped onions, half of the saffron milk, the reserved sauce, and remaining chicken. Top with remaining rice and another one-third of onions. Drizzle with remaining saffron milk.
• Bake, covered, for 30 minutes. Remove from oven. Remove lid and wrap in a clean kitchen towel. Return lid to pan and let stand 10 minutes. Serve with remaining onions.

AUTHENTIC SOUTH INDIAN BIRYANI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
• Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
• Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.