Chicken And Vegetable Biryani Recipes

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THE BEST CHICKEN BIRYANI



The best chicken biryani image

Follow our step-by-step recipe for a perfect chicken biryani every time. The biryani is layered with saffron rice, crispy onions and juicy chicken. Browse our collection of brilliant biryani recipes.

Provided by delicious. magazine

Categories     Biryani recipes

Time 4h

Yield Serves 6-8

Number Of Ingredients 36

1 kg skinless and boneless free-range chicken thighs, halved
2 tbsp vegetable oil
6 whole cloves
1 cinnamon stick
6 green cardamom pods, bruised
2 bay leaves
2 tsp cumin seeds
Good grating whole nutmeg
2 star anise
3 tbsp tomato purée
1 tsp fine salt
For the marinade
500ml Greek yogurt (we like Total)
7 garlic cloves, crushed
1 tsp kashmiri chilli powder (available from larger supermarkets and specialist grocers, or use ½ tsp hot chilli powder)
35g fresh ginger, finely grated
1 tsp sweet paprika
2 large green chillies, roughly chopped
2 tsp ground coriander
¾ tsp ground turmeric
For the crispy onions
350ml vegetable oil
2 onions, finely sliced
2 tbsp plain flour, seasoned with salt and pepper
For the rice
650g basmati rice
Pinch saffron threads
5 tbsp whole milk
1 tsp salt
50g ghee (available from the world food section of large supermarkets)
To serve
Lemon wedges
Toasted cashew nuts
Handful each fresh mint leaves and fresh coriander sprigs
Also useful
Digital probe thermometer

Steps:

  • Combine all the marinade ingredients in a bowl, then stir in the chicken pieces. Leave to marinate for at least 1 hour at room temperature or (preferably) up to 48 hours, covered, in the fridge - see make ahead. Cover the basmati rice in cold water and leave to soak for 1 hour.
  • For the onions, pour the 350ml oil into a saucepan and heat to 160°C (test with a digital thermometer, or add a piece of onion - it should sizzle). Coat the onions lightly in the flour, then add them, in 4 batches, to the oil. When they're golden (2-3 minutes) remove with a slotted spoon onto kitchen paper to dry, then set aside.
  • When the chicken has marinated, heat 2 tbsp oil in a large frying pan. Add the cloves, cinnamon, cardamom pods, bay leaves, cumin seeds, nutmeg and star anise, then gently toast for 2-3 minutes to release their aromas. Add the chicken and its marinade, cook gently for 5 minutes, then add the tomato purée and salt. Simmer gently for 25 minutes or until the chicken is just cooked.
  • Keep the chicken and sauce warm over a low heat. If it begins to stick, add a splash of water but don't make it too runny: the sauce should just coat the back of a spoon.
  • To cook the rice, soak the saffron threads in the milk for 15 minutes. Drain the rice, put in a medium saucepan and add 1 litre boiling water and the salt. Cook the rice for 3 minutes, then drain and stir through half the ghee to coat the warm grains of rice.
  • In a large flameproof casserole with a tight-fitting lid, melt the remaining ghee with 50ml water over a gentle heat, then assemble the biryani. Start with one third of the rice, a drizzle of the saffron milk and a sprinkle of the crispy onions. Top with half the chicken, then repeat, finishing with a final layer of rice and more onions on top.
  • Put the lid on the casserole and turn up the heat to get the biryani steaming. Turn the heat to very low and cook for 20 minutes. Serve with lemon wedges, sprinkled with cashews and herbs.

Nutrition Facts : Calories 631kcals, Fat 20g (8.5g saturated), Protein 39.9g, Carbohydrate 70.6g (4.9g sugars), Fiber 1g

VEG BIRYANI | VEGETABLE BIRYANI RECIPE



Veg Biryani | Vegetable Biryani Recipe image

Veg biryani also known as vegetable biryani is an aromatic rice dish made with basmati rice, spices & mixed veggies. This quick recipe will give you a flavorful vegetable biryani that you can make just under 30 mins. Recipe instructions for IP, pressure cooker & pot.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 25

1 cup basmati rice ((soaked for at least 20 mins))
1 medium onion ((½ cup thinly sliced))
1 green chili ((slit or chopped) (skip for kids))
1 teaspoon ginger garlic paste
2 tablespoons mint leaves (chopped (pudina))
2 tablespoons coriander leaves (chopped (cilantro))
½ teaspoon red chilli powder ((or paprika, adjust to taste))
¼ teaspoon turmeric
¾ to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
1 small tomato ((optional) chopped)
1¾ cups water (or thin coconut milk (1¼ cups water for IP, 2 cups for regular pot))
1½ to 2 tablespoons Oil ((or ghee))
3 tablespoon curd or yogurt
⅛ teaspoon salt for veggies (+ ¼ tsp for water)
1 small potato or beans (cubed )
1 medium carrot (chopped (gajar))
⅓ cup green peas ((matar))
1 bay leaf ((tej patta))
1 inch cinnamon ((dalchini))
3 cloves (( laung))
3 green cardamoms ((elaichi))
½ teaspoon shahi jeera ((or cumin seeds))
1 star anise ((optional, but recommended))
10 fried cashews (for garnish (optional))
1 tablespoon lemon juice ((optional))

Steps:

  • Soak rice for at least 20 minutes. Drain the water and set aside.
  • Chop all the veggies, coriander and mint leaves. Keep these aside as well.
  • If using cauliflower keep them slightly larger.
  • Add oil to a hot pressure cooker or heavy bottom pot.
  • Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
  • Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
  • Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
  • Add all the chopped vegetables and fry for about 2 minutes.
  • Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
  • Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.
  • Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
  • Measure the water or coconut milk to a separate bowl & add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty.
  • Pour the salted water across the sides or edges of the pot.
  • If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)
  • Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
  • For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.
  • If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove & rest for 15 mins. Serve veg biryani with raita or salan.
  • Optionally squeeze lemon juice while serving.
  • Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
  • Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.
  • Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
  • Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
  • Stir in the garam masala and red chilli powder.
  • Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
  • Spread the veggies to a single layer. Next layer the drained rice and level it.
  • In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
  • Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
  • Secure the IP with the lid. Position the steam release valve to sealing position.
  • Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)
  • When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with Raita.

Nutrition Facts : ServingSize 1 g, Calories 420 kcal, Carbohydrate 70 g, Protein 7 g, Fat 11 g, Sodium 96 mg, Fiber 4 g, Sugar 2 g

ONE-POT VEGETABLE BIRYANI



One-Pot Vegetable Biryani image

Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.

Provided by Zainab Shah

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups basmati rice
1/4 cup ghee or any neutral oil
1 dried bay leaf
2 whole star anise (optional)
4 whole cloves
4 cardamom pods
4 fresh Thai green chiles or green finger chiles, stems removed
1 medium red onion, finely chopped
1 tablespoon ginger paste or freshly grated ginger
1 tablespoon garlic paste or freshly grated garlic
1/2 teaspoon turmeric powder
2 teaspoons Kashmiri red chile powder or other ground red chile
1 plum tomato, finely chopped
1/2 cup chopped cilantro leaves
1/2 cup chopped mint leaves
1 medium carrot, peeled and thinly sliced
1 small potato, peeled and finely diced
1 cup small cauliflower florets
1/2 cup frozen green peas, thawed
1/2 cup cut green beans (fresh or frozen)
1/2 cup full-fat Greek yogurt
2 tablespoons fine sea salt
2 1/2 cups unsalted vegetable stock or water
1 teaspoon garam masala
1 tablespoon fresh lemon juice, plus 3 lemon slices
1/2 cup fresh pomegranate seeds (optional)
1/4 cup toasted or fried cashews, halved (optional)

Steps:

  • Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
  • Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
  • Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
  • Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
  • Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

CHICKEN AND VEGETABLE BIRYANI



Chicken and Vegetable Biryani image

My version of a classic Indian comfort food, based on a vegetarian Whole Foods recipe I found a while back. Flavorful, but not too hot, and also gluten free.

Provided by Taitertot

Categories     Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb chicken breast, diced
1 cup plain nonfat yogurt, divided
1 teaspoon cumin
1/4 teaspoon cinnamon
1 cup brown basmati rice, rinsed
1 tablespoon canola oil
3 garlic cloves, chopped
1 large red onion, chopped
1 tablespoon ginger, minced
3/4 cup roasted cashews, chopped and divided
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 1/2 tablespoons curry powder
5 cups chopped assorted fresh vegetables
2/3 cup chicken broth
1 cup frozen peas

Steps:

  • Marinate diced chicken in 1/2 cup yogurt, cumin, cinnamon, and pinch of salt for at least 2 hours.
  • Preheat oven to 350°F Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.
  • Meanwhile, heat oil in a large ovenproof pot over medium high heat. Add chicken, and sauté until almost cooked through. Add garlic, onion, ginger, half of the cashews, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add remaining yogurt and curry powder and cook until thickened, 2 to 3 minutes more. (Depending on consistency, you may need to add a couple extra spoonfuls of yogurt at this time.) Stir in vegetables, broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas. 

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.

Nutrition Facts : Calories 429.9, Fat 18.9, SaturatedFat 4.1, Cholesterol 49.2, Sodium 688.5, Carbohydrate 40.4, Fiber 3.8, Sugar 6.6, Protein 25.6

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