Can somebody give me a easy recipe for chicken biriyaani?

Question

i want to know the perfect and easy recipe for chicken biriyaani

Answer 1

Chicken Biryani

Ingredients

Basmati rice 1Kg
Chicken 1½ Kg large pieces
Ghee or vanaspathi + oil 200 gms
Onions 100 gms (sliced)
Curd 2 cups
Parsley 2 bunches
Mint 2 bunches
Green chillies 10
Ginger garlic paste 100 gms
Cloves 6
Cardamom 6
Cinnamon 5 to 6 inches
Red chilli powder 1 tspn
Coconut 50 gms
Turmeric ½ tspn
Salt as per the taste
Lemon 4
Shajeera 1 tbspn + 4 Cloves make powder
Orange red

Method:
Wash rice and soak in water for half-an-hour before cook.
Make a paste of passely, chilli powder, salt and ginger garlic paste, mix it with chicken, add the powder of shajeera, cloves, cardamom to it. Add 50 gms of oil to it and keep aside for half-an-hour.
Take slices of onions and fry them deeply.
Take rice and water and allow to cook
Add salt, cloves, cardamom, cinnamon, green chillies cutted each into two peices. When the rice is 90% cooked drain the water. Take a vessel, greece it with oil, put the chicken mix over it keep the rice, cook on a low flame. Pour the lime juice and remaining oil on it.
Take a little amount of water, add the color and pour the water on the rice. Sprinkle the fried slices of onions on it. Remove from the flame

http://w.citszone.com/recipezone/chickenkhandharikofta.htm

Answer 2

This particular recipe is VERY TASTY and VERY EASY, but not all that healthy... Boneless Skinless Breasts 1 Jar favorite Spaghetti sauce Shredded cheese (I usually use Jack) Brown breasts in skillet using a small amout of olive oil. They don't need to be "too done" because you're going to bake them afterwards. I usually sprinkle a little seasoning on them as they are browning over a low to medium flame. Typically for about 10 to 15 minutes. Put the breasts in a 9x13 glass cassarole container and pour the spaghetti sauce over the top and sprinkle with grated cheese (you can also add mushrooms, diced onions or whatever else your family enjoys) and then bake for 35 to 40 minutes at 325 degrees. Another good thing that I sometimes do with boneless skinless breasts is to put them in a glass cassarole, sprinkle with some lemon pepper and a garlic salt, and garnish tops with thin slices of lemon. Then add about 1/4 cup of water with some lemon juice into the cassarole container and bake at 325 for about 40 minutes (or until chicken is done)...this is easy and the breasts are usually very tender, moist and have a nice lemon-y zest to them!

Answer 3

when I have no time at all, I buy a Patak's can of Biriyaani ready made. You don't feel the ingredients but the taste is good. I cook the chicken in it and i cook basmati rice aside.

Answer 4

Ingredients
Basmati rice-2 cups
Onion-1
Tomato-2
Chicken-1/4kg
Ginger-a small piece
garlic-1
Green chilli-2
Cinnamon stick-3
cove-3
Cardamom-2
Oil-1/2 cup
Ghee-1/2 cup
Method
soak and clean rice before 15 minutes u cook.
Heat oil and ghee in cooker and fry onions,ginger,garlic,chilli,cinnamon,cardamom,once they get fried,add tomato andfry.
Then add the chicken pieces.fry for 2 minutes.
Add salt and fry for aminute.
add the soaked rice and pour 3 cups of water to it.
close the lid.
cook for 5 minutes.
Your tasty chicken biriyani is ready

Answer 5

you want the simplest & fastest recipie?

In a pressure cooker, add water, bay leave, and a cinnamon stick and give it pressure for 15 mins. In another cooker, put onions, ginger and garlic and saute tile the onions start getting translucent, Add cloves, elaichi, bay leaves, salt, chilli, corriander powder. by the time this is done, your chicken will also be done. put the chicken pieces in the sauted mixture, and let it take on the chili powder's colour. Add the rice and the chicken stock and pressure cook for another 10 mins. Garnish with frid onion rings and cashew nut.

enjoy!

Answer 6

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 7

It's very simple.................

Add Chicken pieces to veg biriyaani.

YUMMY!!!!!!!

Answer 8

Method
Chicken - 600 gms (big pieces)
2 Onions - cut into thin slices and deep-fried till crisp
2 Potatoes- cut into long thin fingers and deep fried into potatoes fingers.
Basmati Rice - 300 gms
Tomatoes - 3-4 nos medium (grated)
Onions - 3-4 big ones (grated)
Coriander - 1/2 bunch chopped finely
Pudina leaves - 1 cup chopped finely
Thick curd (little sour) - 1 cup
Juice of one Lime
Jeera powder - 2 tbsp
Dhania powder - 2 tbsp
Garam Masala - 2 tbsp
Hing - 1 tbsp
Haldi - 1 tbsp
Black Pepper powder - 2 tbsp
Red Chilli powder - 4 tbsp (or as per taste)
4 tbsp -Ginger Garlic paste
2-3 Green Chillies - chopped finely
Saffron - few strands (mixed in Salt - as per taste
3-4 tbsp Everest Biryani Masala


Whole Garam Masala


4 - Lavang
2 sticks - Dalchini
2-3 - Green Elaichi
Javitri
2 - Black Elaichi
Tej Patta - 3-4 leaves

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Method:-

1) Marinate chicken pieces in lemon juice, curd, salt, Coriander leaves of the bunch, Pudina leaves - 1/4 cup, Jeera powder, Dhania powder, Garam masala, Hing , Haldi, Black pepper powder, Red chili powder, 2 tbsp ginger garlic paste, green chilies chopped finely for at least for 2-3 hrs.

2) Heat 4-5 tbsp oil in kadahi and add chicken pieces. Fry on high flame till water evaporates and chicken becomes dry and well fried. Remove only the pieces in a plate.

3) Now in the same kadahi add remaining 2 tbsp ginger garlic paste, then add grated onions. When onions change color add grated tomatoes. Fry till oil separates. Add 3-4 tsps Everest Biryani masala. Fry for a few seconds and add chicken pieces fried earlier. Add little water. Cook for few minutes.

4) In another kadahi, Heat ghee. Add whole garam masala, fry basmati rice for 5 minutes till it changes colour and add water and a few drops of lime juice. Cook rice till each grain separates. Remove and spread in a plate and let it cool.

5) Heat ghee in a vessel (in which all the rice and chicken can fit) add half the chicken piece along with gravy. Add few tsp curd, few chopped coriander, few pudina leaves chopped, potato fingers, fried onions, little ghee.

6) Now add half the rice repeat this and let rice be the top most layer. Add f ew tsp ghee on the top most rice layer, fried onions and potato. Cover tightly and cook on indirect flame (place heated tava on the gas and then keep the vessel) for 8-10 min.

7) Uncover and serve with chopped onion.

Enjoy.

Answer 9

go to www.pachakam.com. Excellent recipes

Answer 10

If you can get Ahmed's Bombay Biriyani Or Ahmed's Sindhi Biriyani....follow the instructions......you will be appreciated for the taste of the biriyani .....and you will be recognised as an excellent cook.