simple chicken byriani recipes please??

Question

mmmmmmm
thanks

Answer 1

Try the following

Chicken Biryani
6 skinless chicken breasts, cut into large pieces
250g natural yogurt, preferably made from goats' milk
8 tbsp sunflower oil
3 large onions, 2 finely chopped and 1 finely sliced
4cm piece fresh root ginger, shredded
2 cloves garlic, finely chopped
2 large long green chillies, deseeded and finely sliced
1 tbsp coriander seeds, freshly ground
2 tsp cumin seeds, freshly ground
1 freshly ground black pepper
1 salt
500g basmati rice, washed and drained well
75g raisins
3g saffron, soaked in 300ml boiling water
280ml fresh chicken stock
50g slivered almonds, toasted

1. Coat the chicken pieces with the yogurt, mix well, cover and marinate for 3 hrs or overnight.
2. Heat 3 tbsp of the oil in a large, heavy-based pan and fry the finely chopped onions, ginger, garlic and half the sliced chillies until golden. Add the coriander and cumin seeds and season.

3. Stir in the rice and raisins, coat with the spice mixture and pour in the saffron water and chicken stock. Cover, lower the heat and steam for 12-15 minutes.

4. Remove chicken from the yogurt and discard the yogurt. Scatter salt over the chicken. Heat 3 tbsp of the remaining oil in a large frying pan and brown the chicken pieces for 2½ minutes on each side. Add to the rice and mix. Cook for 5 minutes, or until cooked through and piping hot.

5. In a separate frying pan heat the remaining oil and fry the sliced onion until golden and crisp. Stir in the almonds, then drain on kitchen paper. Serve on top of the biryani with the remaining sliced chillies.

or Chicken Biryani
8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin

For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper

Method :
Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve

Answer 2

Ingredients
Serves 4

2 Cups Basmati Rice
1Lb Chicken chopped to small pieces
4 cloves garlic crushed
2 inches root ginger grated
4 green chillies finely chopped
1 large onion finely chopped
Half teaspoon turmeric
1 cup fresh chopped coriander
1 Tablespoon Garam Masalla powder
Seeds from 8 Green Cardamom pods
Juice of 1 lemon

Method
Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice and cardamom seeds. Cook for 7 minutes then drain.
Meanwhile fry the onion until translucent then add the ginger, garlic, chillies, garam masalla and stir fry for a further 2 minutes mixing well. Add the Chicken and seal well on all sides, add a cup of water and simmer until the meat is tender. Now Add the rice, lemon juice and stir well. Lay the contents out into a baking dish and bake covered in the oven at 200 degrees for 20 minutes.
Serve with the coriander leaves poured over.

Answer 3

chicken biryani

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

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

Answer 4

buy a packet of readymade chicken biryani spice & follow the recipe from it

Answer 5

http://allrecipes.com/Recipe/Chicken-Biryani/Detail.aspx

Answer 6

buy a jar of sauce