The Best 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.

THE BEST CHICKEN BIRYANI

Steps:

• Whisk together the yogurt, 3 tablespoons salt, chili powder and turmeric in a large bowl. Add the chicken and turn to coat. Let sit at room temperature until ready to use, up to 1 hour. (Alternatively, the chicken can be marinated for up to 2 days covered with plastic wrap in the refrigerator.)
• Meanwhile, heat the oil in a large heavy-bottomed saucepan over high heat until a deep-fry thermometer reaches 350ºF. Fry half of the onions, stirring frequently for even cooking, until deep golden brown, 10 to 12 minutes. Transfer them to a paper-towel lined baking sheet to drain. Season with salt and let cool. Let the oil come back up to temperature and repeat with the remaining onions. Reserve the oil.
• Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times. Bring the rice, 1/4 cup salt, 4 of the cloves, 3 of the cardamom pods, 1 of the bay leaves, the peppercorns and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked; it will continue to cook in the oven. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl.
• Position a rack in the lower third of the oven and preheat to 300ºF.
• Stir together the saffron and milk in a small bowl until combined.
• Heat 3 tablespoons of the reserved onion oil in a large Dutch oven over medium heat. Add the cinnamon stick, cumin seeds and the remaining 4 cloves, 4 cardamom pods and 2 bay leaves. Cook, stirring frequently, until the spices are very fragrant and beginning to brown, about 1 minute. Add the ginger and garlic and cook, stirring frequently, until very fragrant and beginning to stick to the bottom of the pan, about 1 minute. Add the tomatoes and 1 teaspoon salt and cook, stirring occasionally and scraping the garlic and ginger from the bottom of the pan, until the tomatoes start to break down and most of the liquid has evaporated, 5 to 7 minutes. Stir in 1/2 cup water, bring to a boil and scrape up any bits from the bottom of the pan.
• Remove the chicken from the marinade and layer on top of the tomatoes. Then sprinkle half the fried onions on top of the chicken. Top with the rice and spices and then drizzle the saffron milk over the rice. Cover the pan and bake until the liquid evaporates, the rrice is tender and the chicken is cooked through, 30 to 40 minutes.
• Let sit covered for 10 minutes, then transfer the biryani to a large serving platter. Top with the remaining fried onions, cilantro and mint leaves.

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.

THE BEST BIRYANI

Steps:

• Soak rice for half an hour.
• Cook in rice cooker with 15 cups of water. Cook rice until almost done.
• Fry onions in oil until golden brown.
• Add ginger and garlic.
• Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
• Add yogurt.
• Add tomatoes and cook until dry.
• Add meat.
• Add green chiles.
• Cook until meat is done and add water if needed.
• Add cilantro.
• Mix saffron with hot water.
• Layer rice and meat mixture and sprinkle with saffron mixture.
• Put in oven at 350°F for 20 minutes.