iSapni

Search . Explore . Discover

Food Recipes: Chicken Biryani

 

Chicken Biryani
 

By iMedia Of iSapni

January 17, 2013
From Web Edition
 
 



This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

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

 

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.

 

 
 
 
 
 
banner

Untitled Document

  Latest Articles    
 12 Unbelievable Secrets The World Is Trying To Hide From You
We've received word from our handlers that we're prohibited from…
 Unbelievably Tasty Foods From Around The World You Have To Try
You may not have heard about of some of these foods, but you'll probably…
 10 Amazing Naturally Occurring Phenomena You Need To See To Believe
You may not have seen all of the year's most impressive milestones and…
 Top 10 Things Bosses Would Surely Like to Hear
If you have a boss, you're probably looking for ways to impre...

 

 

Recent Videos

358 views - 0 comments
471 views - 0 comments
474 views - 0 comments
350 views - 0 comments

 

 

"/>

 

 

 

 

Perera Getting Hat-trick Perara Gets Hattrick against Pakistan t..

Life In The Future Year 4000  People are thinking what will happen in year 4000 and wh....

 

Best Pakistan Anthem     listen this best pakistan anthem it was recorded in th....

Tue, May 28, 2013, Rajab ul murajjab 17, 1434 A.H. 
Last Updated on 28/5/2013
Founded By Saad Iqbal