Homemade biriani recipe?

Question

I'd like a recipe for chicken biriani, that you have used/tasted before please.

Answer 1

www.bbc.co.uk/foodhttp://www.bbc.co.uk/food/recipes/database/chickenbiriyani_70252.shtml

Answer 2

Ingredients & Directions

2 lg Onion; peeled

2 cl Garlic; crushed

2 Inch piece gingerroot; fresh

-peeled
2 tb Curry powder;

1 ts Turmeric;

4 tb Natural yogurt;

Salt to taste Fresh gournd pepper to taste
6 Green Cardamoms;

1 Cinnamon stick;

2 c Brown basmati rice; L-grain

-If basmati is not available -=OR=-
2 c Ordinary brown rice;

3 1/4 c Water

Lemon Wedges; to serve 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

This is not an easy dish to do at home, it involves fried off meat, pre soaked basmati adding spices, testing the pan as it gets hotter by touch. Do you know a real biriani is so hard I don't think anyone unless really dedicated could be bothered and you certainly don't get one in any curry house in England!!

Answer 4

Chicken Biryani


For a traditional Pakistani/Indian dish, simmer tender morsels of chicken in a creamy, spicy blend of onion, garlic, ginger, turmeric, cumin, tomatoes, yogurt, mint, cardamom and cinnamon. Finish by steaming with fragrant saffron rice and potatoes."


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
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.
enjoy

Answer 5

A veg is a plant or part of a herb used as food

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

HI I THINK U ARE ASIAN AND IF U LIVE IN MAIDENHEAD IN ENGLAND THAN U MUST KNOW WHERE COSTCUTTERS IS THEY GIVE U BARYANI MASALA AND AT THE BACK OF IT HAS A RECIPIE AND IF U DONT LIVE IN ENGLAND AND U DON'T KNOW WHERE THE COSTCUTTERS ARE THAN I WILL GET THE RECIPIE AND EMAIL IT TO YA SEE YA AND GOOD LUCK XXXX LUV YA