Chicken Biryani
Chicken Biryani is one the most famous dish in India and around the globe. Biryani is a part of Mughal cuisine. It is brought to India by Muslim travelers.
Biryani is generally a complete meal in itself and it never fails to please even those not normally accustomed to Indian food. Chicken biryani could be served with plain yogurt as a main course.
The difference between biryani and pullao is that pulao cooked with the vegetables and spices while when cooking biryani rice and other ingredients cooked separately then put together in layers.
Traditionally, Biryani is layered in a heavy pot or clay pot and heated through until the rice at the bottom becomes crispy and the flavor of the spices and chicken penetrates into rice.There are numerous variations and regional specialties of the Chicken Biryani.
Chicken biryani is two step processes. Rice and chicken are cooked separate. After cooking they are put together and baked. It seems like a lengthy preparation, but the work is definitely worth it.
Biryani is generally a complete meal in itself and it never fails to please even those not normally accustomed to Indian food. Chicken biryani could be served with plain yogurt as a main course.
The difference between biryani and pullao is that pulao cooked with the vegetables and spices while when cooking biryani rice and other ingredients cooked separately then put together in layers.
Traditionally, Biryani is layered in a heavy pot or clay pot and heated through until the rice at the bottom becomes crispy and the flavor of the spices and chicken penetrates into rice.There are numerous variations and regional specialties of the Chicken Biryani.
Chicken biryani is two step processes. Rice and chicken are cooked separate. After cooking they are put together and baked. It seems like a lengthy preparation, but the work is definitely worth it.
Ingredients:
2 Pound boneless chicken breast or boneless chicken thighs
(I prefer boneless thighs)
3 Medium size onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes- pureed
1 Tablespoon fresh grated ginger
1 Medium green chili-chopped
3 Tablespoons plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder or to your taste
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
1 Bay leaf
1 Teaspoon salt or to your taste
4 to 5 Tablespoons of vegetable oil
Cooking measurement conversion
Measurement converter
2 Pound boneless chicken breast or boneless chicken thighs
(I prefer boneless thighs)
3 Medium size onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes- pureed
1 Tablespoon fresh grated ginger
1 Medium green chili-chopped
3 Tablespoons plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder or to your taste
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
1 Bay leaf
1 Teaspoon salt or to your taste
4 to 5 Tablespoons of vegetable oil
Cooking measurement conversion
Measurement converter
Onions, Tomatoes, Garlic, Ginger and Green chili
|
Chicken thighs
|
Ginger-grated
Coriander powder
|
Garlic-chopped
Red chili powder
|
Green chili-chopped
Turmeric powder
|
Garam masala
Cooking oil
|
Bay leaf
salt
|
Yogurt
|
Ingredients for Rice:
2 Cups rice
1 Medium onion –sliced
2 Tablespoons vegetable oil
1 Bay leaf (optional)
1 Teaspoon salt or to your taste
2½ Cups of water
2 Cups rice
1 Medium onion –sliced
2 Tablespoons vegetable oil
1 Bay leaf (optional)
1 Teaspoon salt or to your taste
2½ Cups of water
Rice
Onion-sliced
Oil
|
Bay leaf
Water
|
Salt
|
Ingredients for garnishing:
3 Medium onion- Thin sliced length wise
1 Medium ripe tomato – thin sliced in circles or half circles
½ Cup of chopped coriander leaves
¼ Cup warm milk
Few Strings of saffron
3 Medium onion- Thin sliced length wise
1 Medium ripe tomato – thin sliced in circles or half circles
½ Cup of chopped coriander leaves
¼ Cup warm milk
Few Strings of saffron
Onion- sliced
|
Tomatoes-sliced
|
Coriander leaves
|
Milk
|
Saffron strings
|
Direction for cooking the chicken:
1 Wash and clean the chicken take all the access fat out. Cut the chicken breast or
boneless thighs of chicken into small pieces.
1 Wash and clean the chicken take all the access fat out. Cut the chicken breast or
boneless thighs of chicken into small pieces.
Chicken thighs pices
2. Chop 2 onions and 4 cloves of garlic (equal to 1 Tablespoon of garlic) in the
Chopper or grind them in the blender in a coarse paste.
Chopper or grind them in the blender in a coarse paste.
In a chopper add chopped onion & garlic
|
Grind to coarse paste
|
3. On high heat add the oil in a nonstick frying pan or heavy bottom stainless
steel pan, add minced onions and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat
high so that all the onion water evaporates quickly.
steel pan, add minced onions and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat
high so that all the onion water evaporates quickly.
In a pan add oil, minced onions & garlic
|
Mix onion, Garlic with oil and fry
|
4. While onion mixture cooks chop tomatoes and add them into the same food
chopper or blender and puree.
chopper or blender and puree.
In a chopper add chopped tomatoes
|
Puree Tomatoes
|
5. Once all the water evaporated from the onions reduce the heat to medium
and cook for 8 to 10 minutes or until onions become light brown.
6.Add Coriander powder, Red chili powder, Turmeric powder and mix with fried
onions and fry for few seconds.
and cook for 8 to 10 minutes or until onions become light brown.
6.Add Coriander powder, Red chili powder, Turmeric powder and mix with fried
onions and fry for few seconds.
Onion become light brown
|
Add Coriander powder, Red chili powder & Turmeric powder in fried onions
|
7. Add Tomato puree and yogurt in the onion masala and mix every
thing together.
thing together.
Mix spices with fried onions and fry
|
Add tomato puree
|
Mix Tomato puree with fried onions & spices
|
Add yogurt
|
8. With the tomatoes and yogurt onion masala becomes watery, turn the heat to
high for 2 to 3 minutes, so that water evaporates quickly and then turn the
heat down.
9. Frequently keep stirring the onion masala, once all the water evaporated and
you see the oil in the pan that means onion masala is done.
high for 2 to 3 minutes, so that water evaporates quickly and then turn the
heat down.
9. Frequently keep stirring the onion masala, once all the water evaporated and
you see the oil in the pan that means onion masala is done.
Mix yogurt well
|
Onion masala is cooked
|
10. Add chicken pieces and bay leaf and with the spatula mix with onion masala.
Add chicken pieces & bay leaf in onion masala
|
Mix chicken with onion masala well
|
11. Add salt and mix. As chicken cooks it leaves water so don’t add any water,
but if you want you can add some water.
12. Cover the pan and let the chicken cook.
but if you want you can add some water.
12. Cover the pan and let the chicken cook.
Add salt and mix
|
Cover the pan and cook chicken
|
13. While cooking Periodically stir the chicken and keep turning upside down so
that all the onion masala coats the chicken well.
14. Cook for 15 minutes or longer until chicken become tender.
15. Once chicken is cooked Add grated ginger, chopped green chilies, garam
masala, and mix and cook for 2 to 3 minutes.
16. Leave little gravy in the chicken it will help rice to absorb some flavor from
chicken.
that all the onion masala coats the chicken well.
14. Cook for 15 minutes or longer until chicken become tender.
15. Once chicken is cooked Add grated ginger, chopped green chilies, garam
masala, and mix and cook for 2 to 3 minutes.
16. Leave little gravy in the chicken it will help rice to absorb some flavor from
chicken.
Add ginger, green chilies & garam masala & mix
|
Chicken is cooked
|
Cooked Chicken
|
Directions for making the Rice:
Rice can be cooked two ways, either cook them with onions or boil them in plain water. (Rice cooker could be used to cook rice) 1.To see how to cook rice with onion step by step follow the link below. Rice with caramelized brown onions If you prefer add cardamoms, cinnamon and bay leaf while cooking rice. Rice should be three fourth cooked because once layered, the biryani is cooked in oven for about 20 to 25 minutes on low heat which helps the rice to cook fully and for the flavors to meld. Hence, it is important that the rice is not fully cooked before layering. This will also prevent it from becoming sticky and mushy.
|
Directions for layering the Biryani:
1. In ¼ cup of warm milk add some saffron leaves and mix, keep it aside for later
use.
1. In ¼ cup of warm milk add some saffron leaves and mix, keep it aside for later
use.
Saffron-soaked milk
|
Baking dish
|
2. Grease 9" x 13"' baking dish.
Grease the baking dish
3 Fluff the rice with fork and gently with the cooking spoon scope them out from
the sauce pan and evenly layer half of the cooked rice in the greased baking
dish. Take the bay leaf, cardamoms and cinnamon out if they were added.
the sauce pan and evenly layer half of the cooked rice in the greased baking
dish. Take the bay leaf, cardamoms and cinnamon out if they were added.
Fluff the rice with fork
Layer the rice in the baking dish
4. Over the rice, layered cooked chicken and its gravy, spread it evenly, remove
the bay leaf from the chicken.
the bay leaf from the chicken.
Over rice layer the chicken
5. Over the layer of the chicken, spread sliced tomatoes slices.
Spread sliced tomatoes over layer of chicken
6. Over tomato slice spread sliced onions.
Spread sliced onions over tomatoes
7. Over tomatoes and onions sprinkle chopped coriander leaves.
Sprinkle chopped coriander leaves over tomatoes' & onion
8. Now add another layer of cooked rice over the chicken, tomatoes and onions.
Layer the rice on the top
9. On the top of cooked rice with the spoon sprinkle saffron milk all over rice.
Sprinkle saffron milk all over rice
10. Cover the baking dish tightly with aluminum foil nicely.
Cover the dish with aluminum foil
11. Preheat the oven at 400 degree and place the dish in the oven Once oven is
heated turn the heat dawn to 350 Degree. (if you do not have oven see below
in tips for stove top baking instructions.)
12. Cook Biryani about 20 to 25 minutes. Turn the oven off, take the dish out and
let it sit for 5 to 10 minutes.
Once layered, the biryani is cooked on low heat that helps the rice to cook
fully and for the flavors to meld. Hence, it is important that the rice is not fully
cooked before layering. This will also prevent it from becoming sticky and
mushy.
heated turn the heat dawn to 350 Degree. (if you do not have oven see below
in tips for stove top baking instructions.)
12. Cook Biryani about 20 to 25 minutes. Turn the oven off, take the dish out and
let it sit for 5 to 10 minutes.
Once layered, the biryani is cooked on low heat that helps the rice to cook
fully and for the flavors to meld. Hence, it is important that the rice is not fully
cooked before layering. This will also prevent it from becoming sticky and
mushy.
Place the baking dish in the oven
Chicken Biryani is cooked
13. When ready to eat take the cover off and garnish with previously fried onions
and serve. (see below how to fry onions)
14. Serve biryani with Green chutney or Mint chutney and yogurt.
and serve. (see below how to fry onions)
14. Serve biryani with Green chutney or Mint chutney and yogurt.
Chicken Biryani
Chicken Biryani
Direction to fry onion:
1. While biryani is cooking in oven heat 4 tablespoons oil in a pan, add length wise sliced 2 medium onions and sauté them for 10 minutes or until onions become dark brown and caramelized. Stir the onions continuously for uniform browning. Once they become dark brown take them out leaving the oil in the pan and keep them aside on paper towel for later use.
1. While biryani is cooking in oven heat 4 tablespoons oil in a pan, add length wise sliced 2 medium onions and sauté them for 10 minutes or until onions become dark brown and caramelized. Stir the onions continuously for uniform browning. Once they become dark brown take them out leaving the oil in the pan and keep them aside on paper towel for later use.
In a pan add oil & sliced onions
Keep sauteing onions
|
Sauté onions
Onions are fried
|
Tips:
1. If you do not have oven or do not want to bake biryani in the oven then grease a deep sauce pan and layer cooked rice and chicken, sprinkle some water, cover the sauce pan tightly with a lid and seal the lid by sticking it with some chapatti dough all around or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place the pan on stove top on low heat or ideally place this pan on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source. Cook for about 25 to 30 minutes or till rice is cooked but not mushy. Turn the stove off and leave it for 10 to 20 minute on until ready to serve.
2. If you wish garnish biryani with fried onions and fried cashew nuts.
3. If you like mint leaves in your biryani then instead of chopped coriander leaves
sprinkle chopped mint leaves.
4. I prefer to saffron strings when I am cooking rice that way all the rice get the
flavor of saffron.
1. If you do not have oven or do not want to bake biryani in the oven then grease a deep sauce pan and layer cooked rice and chicken, sprinkle some water, cover the sauce pan tightly with a lid and seal the lid by sticking it with some chapatti dough all around or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place the pan on stove top on low heat or ideally place this pan on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source. Cook for about 25 to 30 minutes or till rice is cooked but not mushy. Turn the stove off and leave it for 10 to 20 minute on until ready to serve.
2. If you wish garnish biryani with fried onions and fried cashew nuts.
3. If you like mint leaves in your biryani then instead of chopped coriander leaves
sprinkle chopped mint leaves.
4. I prefer to saffron strings when I am cooking rice that way all the rice get the
flavor of saffron.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Vegetables and paneer biryani Pudina ka raita
(Yogurt with mint Leaves)
Shrimp biryani
Kheera ka raita
Boiled white rice (yogurt with cucumber)
Rice with caramelized browned onions Muttar pulao (Rice with green peas)
Vegetables and paneer biryani Pudina ka raita
(Yogurt with mint Leaves)
Shrimp biryani
Kheera ka raita
Boiled white rice (yogurt with cucumber)
Rice with caramelized browned onions Muttar pulao (Rice with green peas)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
