I would like a recipe for Chicken Biryani?

Answer 1

Chicken Biryani

2 tablespoons warm milk
1/8 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
6 white or green cardamom pods
1 cinnamon stick, broken
1 bay leaf
1 teaspoon whole black peppercorns
2 cups basmati rice (3/4 pound)
3 cups water
Salt
2 medium onions, 1 finely chopped and 1 thinly sliced
1 large tomato, coarsely chopped
2 tablespoons Garlic Paste
2 tablespoons Ginger Paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup coarsely chopped cilantro leaves
Freshly ground pepper
1 tablespoon unsalted butter, melted
2 tablespoons coarsely chopped mint leaves
1 tablespoon finely julienned fresh ginger

Preheat the oven to 350°. In a small bowl, combine the warm milk with the saffron; let steep for at least 10 minutes.
Heat 1 tablespoon of the oil in a medium saucepan. Add the cardamom pods, cinnamon stick, bay leaf and black peppercorns and cook over moderate heat until sizzling, about 3 minutes. Add the rice and stir to coat with the oil, about 1 minute. Add the water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the water has been absorbed, about 12 minutes. Let stand, covered, for 5 minutes, then fluff the rice with a fork. Season with salt.
Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the chopped onion and cook over moderate heat until browned, about 5 minutes. Add the tomato and cook for 1 minute. Add the Garlic Paste, Ginger Paste, garam masala, cayenne, turmeric, cloves, mace, cardamom and cinnamon and cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, cover and cook over low heat, stirring occasionally, until the chicken is white throughout, about 12 minutes. Stir in the cilantro and season with salt and pepper.
Spread half of the rice in a medium enameled cast-iron casserole. Top with the chicken mixture, then cover with the remaining rice. Drizzle the saffron milk over the rice, followed by the melted butter. Cover and bake for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the sliced onion and cook over moderate heat, stirring once or twice, until browned, about 6 minutes. Using a slotted spoon, transfer the onion to paper towels to drain. Sprinkle the biryani with the mint, julienned ginger and fried onions and serve.

Answer 2

Doug's Chicken Biryani

Doug says: This is an Indian recipe and written the way I was taught. It is cooked solely within a pressure cooker. Also, it is a little hot. Backing down on the red chilies will cool it, or you can eliminate them (but I would still keep the green ones for flavor).

1/2 c. Canola oil (add more when needed)
4 tsp. black mustard seeds
2 tsp. Cumin seeds (whole cumin)
2 tsp. minced garlic
1 tsp. ginger paste
4 - 5 dried red chilies--crushed
1/3 - 1/2 c. Chana Dall (like little whitish-yellow split peas)

Let this mixture cook for 10 - 20 minutes at low heat (level 3 or 4)

Add 3 - 4 small onions, diced; sauté them. Then add:

4 T. Meat Masala
1 tsp. black pepper
1 T. Coriander seeds
1 4 oz. can diced green chilies (or thin fresh gr. chilies if you can find them, cut into thin coins)
1/2 tsp. clove powder (from Indian grocery)
1 tsp. Turmeric
1/2 tsp. Cinnamon
1/2 - 1 tsp. Indian chili powder (not hot)
1 - 1 1/2 tsp. salt
2 cans diced tomatoes (don't drain, add a spoonful of sugar to reduce tartness)
1 can chick peas (garbanzo beans)

Let this all cook for about 20 minutes--stirring ever now and then, add more oil if needed to prevent sticking. Then add 4 - 5 chicken breasts skinned, de-boned and cut into about 1/2 - 3/4 x 1 - 1/2 inch pieces. Stir and cook until chicken is white. Add:

1 to 1 1/2 c. Basmati or jasmine rice (regular is okay)
1 1/2 c. water

Seal in pressure cooker, and let cook at same temperature... wait about
15 minutes after it gets to pressure. This is the hardest part -- take off heat, let it cool down for 10 minutes. Take off the lid, stir and taste the rice to see if it is cooked. If it needs more cooking, then re-seal, and put on for 5 - 10 minute increments after it gets to pressure, then repeat as needed
(any longer, make sure you have enough water [I've crisped the bottom of my pressure cooker too many times]) You can add cauliflower, but I have yet to try it since cauliflower is like 2.69 each, currently...

Serve in bowls with fresh buttermilk to pour on top, just a little. The flavor is incredible, and the buttermilk seems to cut the heat of the chilies.

Answer 3

I found you another one here : http://www.recipedelights.com/recipes/nonvegdishes/chickenbiryani.htm

Answer 4

www.foodnetwork.com