how 2 make chicken biraiyani?

Answer 1

CHICKEN BIRYANI

Ingredients:
3 lb chicken, chopped into bite-size chunks
2.5 tablespoons ghee or oil
2 large onions, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1/2 teaspoon chilli 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 yoghurt
2 tablespoons chopped mint leaves
1/2 teaspoon ground cardamom
2 inch piece cinnamon

1 lb basmati rice, washed and drained
2 1/2 tablespoons ghee or oil
1 large onion, finely chopped
a good pinch powdered saffron or saffron strands
5 cardamom pods, bruised
3 whole cloves
1 inch piece cinnamon
1/2 teaspoon powdered aromatic ginger (kencur)
2 tablespoons rose water
1 1/2 teaspoons salt
4 cups strong chicken stock

4 small potatoes, peeled and chopped into bite-size chunks, fried until brown
2 tablespoons blanched almonds, fried until golden
2 tablespoons sultanas, lightly fried




Directions:
Chicken:
Heat ghee in a large saucepan and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to pan.) When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover and cook over very low heat until chicken is tender, approximately 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered on high for a few minutes to reduce gravy.

Rice:
Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, aromatic ginger and rice. Fry stirring, until rice is coated with the ghee. Add rose water and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover 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. Garnish with the almonds and sultanas and serve immediately.

Answer 2

Ingredients:

2 lg Onion; peeled 6 Green Cardamoms;
2 cl Garlic; crushed 1 Cinnamon stick;
2 Inch piece gingerroot; fresh 2 c Brown basmati rice; L-grain -peeled -If basmati is not available
2 tb Curry powder; -=OR=-
1 ts Turmeric; 2 c Ordinary brown rice;
4 tb Natural yogurt; 3 1/4 c Water

Instructions:

Salt to taste Lemon Wedges; to serve Fresh gournd pepper to taste Fresh coriander; to serve 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 ingrededients. 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 garnih. 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 birmani to a serving dish or serve it from the cooking pan sprinkling the reserved onion over and addin flavor. Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten.

Answer 3

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"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."
Original recipe yield: 6 to 8 servings.

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 4

Hey Priya u asked for the recipie of Mutton Biryani just follow the recipie given by VIVEK......instead of mutton just use Chicken thats it....