Spicy Indian Style Skillet Chicken Biriyani Food

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).

INDIAN CHICKEN BIRYANI

Steps:

• Preheat the oven: Preheat the oven to 350ºF.

SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI

Steps:

• Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
• Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
• Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
• Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
• Add in yogurt, cook stirring constantly for 2 minutes.
• Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
• Add in cooked rice; stir to combine.
• Season with more salt and black pepper to taste.
• Sprinkle with chopped cashews.

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.

AUTHENTIC SPICY CHICKEN BIRYANI

Steps:

• Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
• Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
• Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
• Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
• Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
• Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
• Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
• Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
• When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.