Dads Biryani Recipes

BIRYANI WITH YOGURT MARINATED CHICKEN

Steps:

• Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
• Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
• Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
• Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
• Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
• Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

DAD'S BIRYANI

Steps:

• Heat the oil and saute the onions until tender and translucent.
• Add the curry powder, cinnamon, ginger and coriander and fry for another minute.
• Season the chicken pieces lightly with salt and pepper and add to the onion mixture.
• Brown evenly.
• Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry).
• In the meantime, cook the lentils in salted water until tender. Drain.
• Cook the rice together with the turmeric in salted water until tender. Drain.
• Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish.
• Cover and bake for about half an hour at 325°F until the dish is heated through.
• Garnish with hard boiled eggs just before serving.
• Please note the preparation and cooking times vary accordingly.