How To Make Chicken Biriani?

Question

How To Make Chicken Biriani?

Answer 1

In Hyderabad it is not advised to make chicken Biryani.Even a small street corner hotel serves it as breakfast,lunch and dinner.

Answer 2

This BIRIYANI is among the best my father has ever tasted.

300 gms. Old Biriyani Rice (1.5 cups)

2 medium Onions sliced in rings

2 Medium onions diced

I cup of Mixed Vegetables diced (Green Peas, Carrots, Beans etc.)

3/4 cup Medium sour fresh curd (200 ml)

3 medium Tomatoes Diced

5 Green Chillies Sliced

2 spoons of Raisins optional

10 Nos. Cashew nuts optional

Ghee and oil for frying and Tempering

Salt to taste

Fresh lemon Juice from 3/4 lime.

WET SPICES

2+2 Spoons of Ginger and Garlic paste

1 Onion made in paste

1/4 cup of coarsely made paste of Mint leaves (make this paste or freshly cut mint leaves five minutes before adding to spice mass)

1 spoon of paste of cinnamon, Cloves, cardamom and a little flakes of Nutmeg.

DRY SPICES

10 Nos. cloves

5 Nos. 2" pieces of cinnamon sticks

15 Nos. Cardamom

2 Bay leaves

Some strands of Saffron

1/2 spoon Turmeric Powder

1.5 spoons chilli powder

METHOD OF PREPARATION

First heat a spoon of Ghee in a kadai and light roast Biriyani Rice for about six to eight minutes .Keep turning the rice .You must take care to wash and dry the rice first. Set aside the rice. Semi cook all the diced vegetables with a little salt and a little sugar. Now prepare all the wet masalas and Dry masala and keep them in a plate in different small cups. Take care to cut Mint leaves just before you are adding the same when needed. First semi cook Rice with a little of salt and see that it is fully drained of water .Set it aside. Take two ladles of Oil in a kadai and add rings of onions, fry on a medium heat. When the rings are Brown, take out and drain the oil. Set the onions aside. Now add all the dry spices in the same oil, if oil is less, add a ladle or two. And when the cloves start popping, add diced onions and fry till the onions are translucent. Now immediately add Tomatoes and fry for about a minute. Now add onion paste and Ginger Garlic paste. Turn till the raw smell of onion, Garlic and Ginger goes off .This should take no more than two minutes. Now add the cooked vegetables and stir and mix with the masala. At this stage, add curd and stir well. Now add salt, Turmeric powder, Chilli powder and paste of Cinnamon, cloves and cardamom etc. Heat over medium flame for about three to four minutes Now add mint leaves at this time Heat the mix for further one minute and remove from flame. SECOND STAGE Mix the spiced mixture with rice by making alternate layers of rice and masala, Let it stand for about 30 minutes. Now re-cook the rice-masala mix by giving it a Dum in a Biriyani Handi by placing coal on top and cook on a low to medium flame. If you do not have this facility, I would suggest you to cook both rice and vegetables fully and mix the masala and rice. You may add fresh lemon Juice at this stage The final cooking will take about 30 minutes if you are giving it a Dum or else, reheating the rice and masala can be avoided. Leave the mixed rice for about one hour. Fry cashewnuts and raisins in a little ghee and add this to Biriyani. Before serving, steam heat the Biriyani by placing the vessel in a large aluminum vessel or reheating in a non stick deep pan. Decorate with onion rings, sliced chillies and Saffron. Even though the process looks a bit complicated, in practice, it is not so .The end result is heavenly tasting Biriyani made in true Musalamani Tamilnadu style. This Biriyani is to be eaten with onion Raitha , Kurma or as it is. Let me know how it turned out.

ENJOY !!!!

VARIATION

Chicken Biriyani can be made in the same manner except, in place of Vegetables, please cook chicken breast or chicken legs after marinating in the wet spices for about one hour and steam cooking along with either rice or separately. Place the chicken in the rice before serving.

Enjoy!!!

Answer 3

Ingredients

6 cups basmati rice

1 kg Chicken

3 tbsps. Vegetable Oil

3 tbsps. ghee

5 nos. Onion  thin sliced

3 nos. Potato peeled and cut

30 gms. Ginger (paste)

30 gms. Garlic (paste)

5 nos. Green Chillies (paste)

10 gms. Coriander leaves (paste)

2 tsps. Curry Powder

4 tbsps. Yoghurt

4 tbsps. Tomato (Puree/paste)

3 tbsps. Red Chilli Powder

2 tsps. Turmeric Powder

1 pinch Saffron

Salt to taste

3 tsps. Milk

2-3 drops Color (orange recommended)

Method

   1. Marinate the chicken with garlic, ginger, coriander, green chilli, tomato paste, red chilli powder, turmeric powder, dry garam masala powder, salt and yoghurt and keep it aside for half an hour.

   2. Cook rice separately (do not cook fully. Keep it semi-cooked), add salt, sprinkle it with colour and keep aside.

   3. Heat milk, put pinch of kesar and keep aside.

   4. Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.

   5. Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 minutes.

   6. Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.

   7. Garnish with coriander leaves and rest of the fried onions.

   8. Tightly cover the utensil and cook for another 10 minutes.

   9. Serve hot with Salad, Lemon and Papad.

Answer 4

Is 'biriani' how you spell it. I always thought it was 'biryani.' Oh well, where do you live? I'll sample your version of it.

Answer 5

marinate the chicken with all spices,coriander,green chilly paste,ginger & garlic paste & fried onions keep it aside 4 sometime

then take half boil rice

take a vessel put the chicken at the base & then rice on top put the lid & allow it on slow flame till the chicken is complitly boiled

ready to eat

Answer 6

Serving Size :   4 servings.

Category :   Chicken





  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      large         onion -- peeled

   2      centiliters   garlic -- crushed

   1      2 inch piece  gingerroot -- fresh peeled

   2      tablespoons   curry powder

   1      teaspoon      turmeric

   4      tablespoons   natural yogurt

                        salt to taste

                        fresh ground pepper to taste

   6                    green cardamoms

   1                    cinnamon stick

   2      cups          brown basmati rice -- l-grain if basmati

                        -- is not available

                        -- =or=-

   2      cups          ordinary brown rice

   3 1/4  cups          water

                        lemon wedges -- to serve

                        fresh coriander -- to serve







Ready, set, cook!







Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingredients. Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides. Cover and chill for 1-24 hours, the longer the better. Heat the oil in a large heavy-bottomed saucepan or flameproof casserole. Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes. Use a slotted spoon to remove half the onion from the pan and reserve for garnish. Push the rest of the onion to one side. Add chicken portions, reserving the juices from marinating and brown them all over. Add the rice to the pan, sprinkling it down between the chicken. Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan. Pour in 3 3/4 cups of water. Bring to a boil, then reduce the heat and cover pan tightly. Leave to gently for 30-35 minutes, until the rice has absorbed the water and the chicken is tender. The biriani should be moist. Transfer the biriani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and add in flavor. Add lemon wedges for garnish-their juice should be squeezed over before the biriani is eaten.

Answer 7

Buy "Easy Peasy" Biryani + "Easy Peasy" Curry Sauce packs.

Make as instructions. When curry sauce is cooked throw a few handfuls of frozen veg in (I like green beans, cabbage and cauliflower) then simmer til veg cooked.

You'll have the best chicken biryani in the world with the best vegetable curry in the world - and it's enough for 4.

I just serve with naan bread, it really doesn't need anything else.

Answer 8

Please Visit

http://www.recipedelights.com/recipes/no...

This link has the complete recipe

Answer 9

jus add chiken 2 biryani.