CHICKEN BIRYANI
A great one-pot rice dish that still tastes great a few days later - perfect for leftovers
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium
CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
Provided by Nazia
Categories World Cuisine Recipes Asian Indian
Yield 7
Number Of Ingredients 26
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.
Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g
CHICKEN BIRYANI RECIPE
Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).
Provided by Swasthi
Categories Main
Time 1h25m
Number Of Ingredients 27
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).
Nutrition Facts : Calories 753 kcal, Carbohydrate 86 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 1062 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CHICKEN BIRYANI FOR A CROWD
Categories Chicken
Number Of Ingredients 16
Steps:
- Set oven to 350 Wrap cardamom , cinnamon,ginger, and cumin seed in cheesecloth; secure with twine. In heavy-bottomed pot bring water, spice s and salt to boil then simmer, partially covered, until spices have infused water, about 30 minutes. Season chicken with salt and pepper. Heat butter until foaming subsides; add half of onions and cook until soft and dark brown, 10 to 12 minutes. Add half of jalapeños and garlic and cook until fragrant, about 2 minutes. Transfer onion mixture to medium bowl, wipe skillet clean with paper towels, and repeat with second batch of onions, jalapenos, and garlic. Transfer to bowl with rest of onion mixture. Wipe out skillet, return heat to medium-high, and place chicken skin side down in skillet; cook, without moving chicken, until well browned, about 6 to 8 minutes. Flip chicken and brown second side, 4 to 5 minutes. Transfer chicken to plate and remove and discard skin. Tent with foil. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes. Drain rice through fine-mesh strainer, reserving 3 cups cooking liquid. Transfer rice to medium bowl; stir in saffron and currants and season with salt. Spread half of rice in bottom of pot. Scatter half of onion mixture over rice, then place chicken thighs, skinned side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour 1 1/2 cups reserved cooking liquid over rice. Cover pot and place in oven. Cook for 30 minutes. Uncover and check bottom of pan. If dry, add up to 1 cup reserved cooking liquid. Cook 20 minutes or rice is tender and chicken is cooked through. Transfer chicken to separate plate. Spoon biryani into individual bowls.
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- Marinate the chicken in greek yoghurt, turmeric, chilli powder and salt. Set aside and marinate for 20 minutes or overnight.
- Heat the oil in a heavy bottom saucepan over medium heat. Add the green cardamom and cumin seeds fry for a few seconds. Add the sliced onion and fry for 10-12 minutes over a medium flame.
- Add the coriander powder, stir well and turn the heat low. Now add the marinated chicken mixing well. Now turn the heat back to medium and continue cooking the chicken for 3-4 minutes to seal the chicken pieces.
- Take the pan off the heat and put half the rice over the chicken followed by half the saffron milk, pinch of garam masala, 1 tbsp mint and 1 tbsp coriander.
- Put the lid back on and put the saucepan back on a very low flame for 5 minutes. Turn the heat off and leave the biryani to rest for 10 minutes. Serve warm with a choice of raita and onion salad.
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- Wash the rice in several changes of water in a bowl. When you first do this, the water will turn milky white. Continue washing until the water runs almost clear. Continue soaking the rice for an hour.
- Heat a six litre pan over medium high heat and add the oil. When visibly hot, stir in the whole spices and infuse into the oil for about 30 seconds. Add the chopped tomatoes, garlic and ginger paste, chilli paste and half the fried onions and bring to a simmer.
- Now add the ground spices and water and simmer for about 3 minutes. Stir in the yoghurt into the sauce and add the potato pieces and continue simmering until the potatoes are about 50% cooked through. This should take about 5 minutes.
- Add the chicken and simmer for about 8 minutes or until it is about 80% cooked through. Reduce the heat to medium, season with salt to taste and continue simmering while you prepare your rice.
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- Whisk together the marinade ingredients, then cut the chicken into bite-sized pieces (you should get around 6 from each thigh) and stir through the marinade. Set aside, or refrigerate for up to 24 hours.
- In a small bowl, stir together the rice, garlic, ginger, turmeric and cloves. Melt the butter in a large heavy-based saucepan, an enamelled cast iron pan is ideal. Remove from the heat and spread half of the rice mixture over the base of the pan. Add the bay leaves, then layer over the chicken and any marinade. Top with the spinach and remaining rice.
- Pour over the chicken stock, then cover with a tightly fitting lid and cook over low heat for 30 minutes. Remove the lid and cook for a further 5 minutes.
- Meanwhile, combine the oil and sliced onions in a small frying pan. Gently cook until the onions have begun to brown and crisp, then lift out of the pan with a slotted spoon and allow to dry on a plate lined with a paper towel.
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