can any1 give me the recipe of chicken biryani?

Answer 1

Chicken Biryani recipe

Description

Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup

Preparation
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.

4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

Answer 2

Hello Friend.......... Chicken Biryani is very popular food for around the world. at first you can Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice. The Ingredients required for a chicken biryani are 7-8 Onions (very thinly sliced and deep fried until light brown) 10-15 Cashews (fried in a little desi ghee/clarified butter) 1 Kg Chicken on the bone cut into 12 pieces 1 cup yogurt 2 Tsp Garlic paste salt to taste 400 gm Basmati Rice (washed and soaked in salted water for at least half an hour) 3-4 Tbsp oil Oil for frying the onions 6-8 cloves 2 (1 inch) Cinnamon 4 green Cardamoms 3 Bay leaves 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds) 4 large Tomatoes (chopped finely) 1/4 Tsp of mace powder 1/4 Tsp of grated Nutmeg 1 Tsp Coriander powder 1 Tsp red Chili powder (to taste) 1/2 Tsp Turmeric powder 2-3 green Chilies (to taste, chopped) 1 Tbsp Ginger (chopped) 1 Tbsp Garlic (chopped) 6-7 dried, pitted prunes 1/2 cup of milk a few strands of Saffron (kesar) 3-4 Tbsp Desi ghee (clarified butter) 2 cups of fresh green Coriander (chopped)

Answer 3

Chicken Biryani Rice
This is a great Pakistani Recipe. I found it on a bag of Falak Basmiti Rice.
2 cups basmati rice
1 1/2 lbs chicken pieces
1/2 cup milk
1 cup yogurt
3 thinly sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chili paste (adjust to taste, I use whole chillies and do not eat)
1/2 cup tomato puree
2 teaspoons red chili powder (adjust to taste)
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
1/2 teaspoon garam masala powder
1 pinch saffron
1 teaspoon coriander powder
2 tablespoons green coriander leaves
salt
7 tablespoons vegetable oil (adjust to taste)
4 servings

1. Mix tomato puree, yogurt, ginger, garlic, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chiken wiht this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
3. Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
6. Mix gently. Garnish with green coriander leaves and serve hot.

Answer 4

Ingredients:

Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.

Mix gently. Garnish with green coriander leaves and serve hot

Answer 5

INGREDIENTS:
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
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 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
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

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DIRECTIONS:
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.

Answer 6

This recipe will serve 4 people.
Ingredients
1 1/2 lb. meat(chicken), cut into small pieces
3 cups rice
1 cup curd(yoghurt)
Salt to taste
6 green chillies, minced
1 tsp fresh garlic paste
1 tsp fresh ginger paste
2 tsp chopped mint leaves
2 tsp chopped coriander leaves
2 tomatoes, chopped
1 tsp fresh dhania (coriander) powder
1 tsp fresh cumin powder
1 tsp red chilli powder
1 tsp clove powder
1 tsp cinammon powder
1 tsp chopped cashewnuts
1 stick cinammon, broken into bits
2 cloves
2 cardammoms
2 medium sized onions, sliced finely
2 tbsp ghee(clarified butter)
A pinch of saffron(orange coloring)
1-2 tsp milk
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish(Optional)

Answer 7

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Answer 8

http://www.pachakam.com/recipe.asp?id=1440