Chicken Biryani For A Crowd Recipes

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CHICKEN BIRYANI



Chicken biryani image

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

300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp balti curry paste
85g raisins
850ml chicken stock
30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

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



Chicken Biryani image

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

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
½ teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt

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



Chicken Biryani Recipe image

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

½ kg chicken ((1.l lbs))
3 tablespoons plain yogurt ((curd or dahi))
1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))
½ teaspoon salt
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety))
½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes))
1 tablespoon Lemon juice ((optional))
1 bay leaf ((tej patta))
4 green cardamoms ((choti elaichi))
6 cloves ((lavang))
1 inch cinnamon ((dalchini))
1 star anise ((chakri phool ))
¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))
1 strand mace ((javitri))
2 cups basmati rice ((aged rice only))
2 tablespoon ghee (or Oil)
1 large onion (sliced thinly)
¼ to ½ cup mint leaves (chopped fine (about 15 leaves))
1 green chili ((slit or chopped))
¼ cup plain yogurt ((Indian curd))
¼ to ½ teaspoon red chili powder ((optional, for heat))
1 teaspoon garam masala ((or biryani masala))
3 cups water ((or coconut milk) (refer notes more if needed ))
¾ teaspoon salt ((to stir in water))
2 tablespoon fried onions ((optional))
1 pinch saffron ((optional)(soaked in 2 tbsps hot milk))

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



CHICKEN BIRYANI FOR A CROWD image

Categories     Chicken

Number Of Ingredients 16

15 cardamom pods , preferably green, smashed with chef's knife
2 cinnamon sticks
3 inch piece fresh ginger , cut into 1/2-inch-thick coins and smashed with chef's knife
1teaspoon cumin seed
5quarts water
Table salt
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat and patted dry with paper towels
Ground black pepper
6 tablespoons unsalted butter
4 medium onions , sliced thin (about 8 cups)
4 medium jalapeño chiles , 2 with seeds and ribs removed and chopped fine, 2 chopped fine with seeds and ribs
8 medium cloves garlic , minced or pressed through garlic press (about 3 tablespoons)
2 1/2 cups basmati rice
1 teaspoon saffron threads , lightly crumbled
1/2 cup dried currants or raisins
1/4 cup chopped fresh mint leaves

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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