can anyone give me the best receipe to prepare chicken biryani?

Question

can anyone give me the best receipe to prepare chicken biryani?

Answer 1

here's a simple and non time consuming chicken biryani recipe :

Ingredients :

Basmati Rice 1 cup
Onions medium size 1 No cut lengthwise
Tomatoes Big 1 No cut lengthwise
Boneless chicken pieces (1 big cup)
Ginger-garlic paste 1 tbsp
Pudina(Fresh Mint) 1/2 of small Bunch
Coriander Leaves 1/2 of small Bunch
Yogurt 1/4 cup
salt & chilli powder Acc to taste.
corriander Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.

Method:
Cook Rice seperately & Cool.
Marinate the chicken with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30
minuts before serving. Garnish with a few pieces of raisins and fired cashewnuts (optional). Serve hot with plain yogurt.

Answer 2

"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

DIRECTIONS:
1.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.

2.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.

3.Wash rice well and drain in colander for at least 30 minutes.

4.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.

5.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 3

a very easy one
1st marinate 1/2 kg of chicken[washed and drained out properly] in 2cups curd
4 tbsp garlic paste
3tbsp ginger paste
2tsp green chilli paste
1tbsp corriander powder
1tsp red chilli powder
salt to taste
mix them properly and keep aside for at least 30 mins
you can also add potatoes peeled ,halved and pricked with a
fork with the chicken.
in the mean time wash 3 cups of basmati rice
drain it .
heat a kadai and add vanaspati 2tabsp
4tbsp of coarsely crushed cloves ,peppercorns,jaitri and cinamon
and 1tsp sahi jeera
when all these starts crackling add the rice and fry it for 5 mins
keep it aside
take a pot, put 5 cups of water and let it boil
add the fried rice
1tsp sugar
and salt to tast
then simmer it
in the mean time heat another kadai
put 5tbspof refined oil
add the marinated chicken into it
fry it continously,till the oil comes out of it
then add 1 cup of water and cover the lid
then look at the rice if it is done 75 % then take it out of the fire
take flat bottomed vessel, add 3tbsp of butter put some rice on it
put a layer of cooked chicken .a layer of washed and finely chopped mint leaves,a layer of fried onions and put some rice on .reapt this all the chicken and rice are used. sprinkle some saffron mixed with milk. put the vessel on top of a tava and seal the lid with atta dough heat the tava.after 30 mins put of the fire.
serve hot with kachamber[ dahi, onions, green chillies and mint leaves salt and black salt.]
happy eating.

Answer 4

Hi there,
Here's the Chicken Briyani Rice special.
Malaysian Recipe!
Ingredients:
750g chicken breast, discard skin, cut into 5 pieces
300g (2) tomatoes, diced
270g (3) onions, sliced
500ml (2 1/2 cups)water

Spices for Chicken (A)
30g (6 pips) garlic
20g (2cm)ginger
60g (4) red chilies
3g (1 tsp.) black pepper
8g (2 tsp.) chili powder
3g (1 tsp.) turmeric powder
3g (1 tsp.) salt
4g (1 Tbls.) coriander powder
75g (1/2 tub) low fat yogurt

Spice (massala salt) (B)
12g (2) cinnamon bark
3g (3)cardamoms
2g (5) cloves
4g (1 Tbls.) cummin seeds
4g (1 Tbls.) fennel seeds

Spices (C)
30g (1 stalk) coriander leaves
20g (1 stalk) mint leaves
40g (1 medium size) lime, extract juice

Ingredients for Rice:
270g (1 3/4 cups) Basmati Rice
650ml (3 1/4 cups) water
20g (2 Tbls.) vegetable oil
5ml (1 tsp.) yellow coloring leaves
30g (1 stalk) coriander leaves
20g (1 stalk) turmeric leaves

Spices for Rice (D)
40g shallots, chopped
10g (2 pips) tomato, chopped

Ingredients (E)
10g (1) nutmeg
12g (2) cinnamon bark
1g (3) cloves
1/2g (1/4 tsp.) cummin seeds
1/2g (1/4 tsp.) fennel seeds
2g (3) bay leaves
3g (1/2 tsp.) salt





Method to Prepare Chicken:
1. Coat chicken with spices (A). Marinate for at least 2 to 3 hours.

2. Add water and bring to a boil.

3. Add tomatoes and onions.

4. Stir in spices (B) and lower heat.

5. Stir in spices (C) when gravy thickens and chicken is cooked.

6. Cook over low heat for a few minutes before removing. Serve with nasi briyani.

Method to Prepare Rice:
1. Saute Spices (D) until fragrant.

2. Add ingredients (E) and stir fry for a few minutes.

3. Add rice and stir well.

4. Add water and cover the pot. Leave to cook.

5. Stir in yellow coloring, coriander leaves, and tumeric leaves into rice. Remove.

Note: For convenience, cook rice in an electric rice cooker. Cover the rice cooker with a piece of clean cloth to preserve the fragrance.

Serving Suggestion: Serving hot with sliced onion and pickled green chilies with yogurt.

Enjoy!

Answer 5

CHICKEN BIRYANI

2 c. long-grain white rice (prefer Basamti)
1/2 tsp. saffron powder
1 1/2 c. yellow onion, finely chopped
2 tsp. fresh ginger, finely chopped
1 tbsp. butter
1/4 c. golden raisins
1 c. plain yogurt
1/2 tsp. nutmeg
2 tbsp. cream or milk
4 cloves garlic
5 tbsp. slivered almonds
3/4 c. vegetable oil
1 1/2 lbs. skinned & boned chicken breasts & thighs
1 tsp. ground cinnamon
1 tsp. cloves
1 tsp. coriander
Dash of salt & white pepper

Cover rice in large bowl with cold water and let stand minimum of 3 hours or overnight. Mix milk or cream with saffron and let stand for 3 hours. In blender or food processor, combine onion, garlic, ginger, 3 tablespoons almonds and 3 tablespoons water and blend until smooth paste is formed. Reserve. Melt butter over medium heat and add remaining almonds. Cook until golden (about 4 minutes). Drain on paper towel and set aside. Heat 1/4 cup of the oil in large skillet over medium heat. Drop the raisins in the oil and remove as soon as they plump (just a few seconds). Drain on paper towel and reserve.
Add 2 more tablespoons of oil to the same skillet. Add chicken and brown on all sides. Reserve. Add remaining oil to skillet. Add the onion paste and cook until lightly browned, stirring constantly (5 minutes). If the mixture starts sticking to the pan, add a little water. Add yogurt to the pan slowly and whisk vigorously to blend. Add the chicken and accumulated juices with 1/2 cup water and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Preheat oven to 300 degrees. Add the spices, salt and pepper to the chicken and simmer another 5 minutes. Remove from heat and cut chicken into bite size pieces. In a large stockpot, boil 4 quarts of water. Drain the rice and add slowly to boiling water. Cook for 6 minutes and drain immediately. Spread 1/3 of the rice on the bottom of a casserole dish. Cover with half the chicken mixture; add another layer of rice. Spread rest of chicken and top with remaining rice. Drizzle the reserved cream or milk over the top. Cover tightly with foil and bake for 25 minutes. Before serving, sprinkle the fried raisins and almonds.

Serves 4-6.

Answer 6

Are you a cook baby.

Answer 7

here, try going to this website. it has recipes for everything.

Answer 8

i love that