i want to know how to make chicken biryani?

Question

I want to know how to make chicken biryani ..so i want to know the recepie

Answer 1

1½ hours 15 min prep

Ingredients:-
-1 1/2 cups basmati rice, rinsed
-1/2 teaspoon salt
-5 whole cardamom pods
-2-3 whole cloves
-1 cinnamon stick
-3 tablespoons vegetable oil
-3 onions, sliced
-4 (6 ounce) chicken breasts, cubed
-1/4 teaspoon ground cloves
-5 cardamom pods, seeds removed and ground
-1/4 teaspoon ground chilies
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1/2 teaspoon fresh ground black pepper
-3 garlic cloves, finely chopped
-1 teaspoon finely chopped fresh ginger
-1 lemon, juice of
-4 tomatoes, sliced
-2 tablespoons chopped fresh cilantro
-2/3 cup plain yogurt
-1/2 teaspoon saffron threads, soaked in 2 Tablespoons hot milk
-2/3 cup water
-3 tablespoons toasted slivered almonds, for garnish
-fresh cilantro stems (to garnish)
-plain yogurt, to serve

Method:-

1) Preheat the oven to 375°F.
2) Bring a pan of water to a boil nd add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
3) Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
4) Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
5) Transfer the chicken mixture to a casserol and lay the sliced tomatoes on top.
6) Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
7) Drizzel the saffron and milk over the rice and pour on 2/3 cup water.
8) Cover tightly and bake in the oven for 1 hour.
9) Transfer to a warmed serving platter and remove the whole spices from the rice.
10) Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.

ENJOY!!

Answer 2

Chicken Biryani

Answer 3

Chicken Biryani
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 4

Ingredients:
Basmati rice2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd)1 cup
Thinly sliced onion3
Ginger paste1 tsp.
Garlic paste1/2 tsp.
Green chilli paste1 tsp.
Tomato puree1/2 cup
Red chilli powder2 tsp.
Turmeric Powder1 tsp.
Roasted cumin powder1 tsp.
Garam Masala Powder
2 tsp.
Green cardamom powder1/2 tsp.
Saffrona pinch
Coriander powder1 tsp.
Green coriander leaves2 tbsp.
Salt to taste
Vegetable oil7 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.
also use this site for different type of biryani http://route79.org/journal/?p=24

Answer 5

easiest way to make

* 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 6

Chicken Biryani
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.

Answer 7

Chicken Biryani

Ingredients

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

Method:


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.
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.
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.
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.
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.
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.
Uncover and serve with chopped onion, lemon wedges, thick curd. Enjoy.

Answer 8

Chicken Biryani

2 pounds chicken pieces (legs and breasts)
4 garlic cloves
1 (2-inch) piece fresh ginger, 1-inch wide
6 medium onions
10 cloves
20 black peppercorns
8 cardamom pods, seeded
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon poppy seeds
1/4 teaspoon ground mace
1 teaspoon salt, plus 3 teaspoons
3 tablespoons lemon juice
10 ounces (1 1/4 cups) yogurt
8 tablespoons vegetable oil
2 bay leaves
4 large whole black cardamom pods
2 teaspoons saffron threads, dry-roasted, method follows
2 tablespoons milk, warmed
1 3/4 cups long-grain rice

Optional garnishes:
2 tablespoons golden raisins
2 tablespoons blanched almonds
2 hard-cooked eggs

Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts.

To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well.

Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar.

Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing.

Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally.

Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside.

Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak.

Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again.

Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole.

Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour.

To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice.

Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot.

Answer 9

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

Method:


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.
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.
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.
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.
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.
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.
Uncover and serve with chopped onion, lemon wedges, thick curd. Enjoy.

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Answer 10

INGREDIENTS: 1 kg chicken, 1 kg rice, 300gms onion, 300gm tomato, 10 green chilies(if you need more spicy means add 5 more). clove, cinnamon, bay leaves, cardomom, fennel, 200ml curd, ginger garlic paste 100 gms, red chilli powder 2 spoons, salt, Mint leaves 1 bunch, 1 bunch coriander leaves and quarter bunch
METHOD: Take 1 big bowel, add the chicken, curd, half of ginger garlic paste, two spoons of chilli powder salt finely chopped half of mint curry and coriander leaves. mix it well & soak it for one hour. wash and soak the basmati rice for 15 minutes. keep the cooker in the stove and heat it. add 100ml of refined oil. heat the oil and add clove, cinnamon, bay leaves, cardomom, fennel and add green chilli. then add remaining ginger garlic paste cook for 2 minutes till the raw smell goes. then add onion sort well till it get light brown. then add tomato till it gets smashed. then add the soaked chicken. cook for 10 minutes. till the oil come out from the chicken. then add rice and remaining chopped leaves very slowly mix with chicken for 30 secs. and add hot water (for 1 cup rice add one and half cup of water). Add 3 table spoon of ghee and mix well. close the cooker and keep it in sim and allow for 2 whizle. and then open the cooker after the pressure released. try it and tell how it is. onion rita & boiled egg is best combination for side dish