Chicken Biryani

 Chicken Biryani Recipe

Biryani ( Briyani ) served in India on feast days and special family occasions.A classic Indian  dish made of chicken, basmati rice that is served during celebrations like wedding, anniversary,and festivals.

Chicken biryani is simply delicious food. A great one-pot rice dish that can still be served up a few days later, perfect for leftovers. Chicken Biryani ( Briyani ) is far most popular Indian rice recipe all around the globe.

Discover how to make Chicken Biryani using our easy to make Chicken Biryani easy recipes.

INGREDIENTS:

  • Basmati Rice -500 gm           CHICKEN BIRIYANI thali
  • Chicken-1/2 kg
  • Hard boiled eggs-3
  • Onions-¼ kg
  • Potatoes-¼ kg
  • Tomatoes-¼ kg
  • Shelled peas-1 cup
  • Raisins-50 gm
  • Nuts (cashew nuts, pistachios)-50 gm
  • Ghee-250 gm
  • Juice of 3 limes
  • Yogurt-3 tbls

FOR MASALA

chicken dum biryani Coriander seeds-1 tablespoon
Cumin seeds-½ teaspoon
Garam masala powder-½ teaspoon
Small bunch of coriander leaves
A few springs of mint leaves
Red chillies-3
Small piece of ginger
Garlic-3 cloves
Chillies-3 green

PREPARATION:

  1. Wash the rice and soak in water for 15 minutes.Cook separately by adding 1 1/2 cups of water for a cup of rice, along with some cardamon,cloves and cinnamon stick(2 each).
  2. Cook the rice until it breaks  while pressing in hands(3/4th). After cooked remove the rice and spread it out on a thali or a big pan.
  3. In the mean time prepare the gravy,slice onions,tomato. Slice eggs length-wise in half.Clean and cut chicken into small pieces.
  4. Wash, peel and quarter the potatoes. Grind the ingredients for masala to a smooth paste.
  5. Heat ghee in a fry pan and fry the onions until brown.Remove half and keep aside for garnish. Fry the nuts, cashews and keep aside. Add ground masala to remaining onions and fry well.
  6. Add chicken pieces, potatoes, green peas, salt to taste, yogurt, tomatoes and fry well. Add 2 cups of water and cook until all the water is absorbed,and it forms a thick gravy.

    chicken-briyani-prepration
    Chicken Biryani Preparation
  7. Put 2 tablespoons of ghee in an oven proof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions, boiled eggs and scatter with sultanas. Repeat layers and finish with a layer of rice. Sprinkle some ghee, RAISINS, FRIED CASHEWS on last layer of rice.
  8. Place in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes. Remove from fire and mix evenly. Now Easy Recipes chicken biryani is ready and  Serve hot with spiced onion yogurt salad.

Easy chicken biryani recipes

 I am Sending this FAMILY RECIPES of mine to the event hosted by Grumpy of Grumpys honey bunch.

And also to Anita of APS -Rice event.

Easy Recipes Tips

You can make the same Easy Recipe method using the above ingredients for Fish Biryani and Mutton Biryani.

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BUTTER CHICKEN

THIS DISH IS ONE OF THE BEST KNOWN IN ALL INDIAN CUISINE.ITS SUITS FOR MOST PALATES…

INGREDIENTS:

  • Chicken breasts -1 kg
  • Salt-to taste
  • Pepper powder-2 pinch
  • Chili powder-1/2 tsp
  • Garam masala-1/2 tsp
  • Any ready made tandoori
  • Masala powder-2 tsp
  • Thick yogurt-1 1/2 cup
  • Red food color-1 pinch

GRAVY:

  • Tomato-1 1/2 kg
  • Thin chopped ginger-2 tsp
  • Fenu greek leaves(mint)-2 tbsp
  • Green chilly-1 thin sliced
  • Butter -3 tbsp
  • full cream-2 tbsp

PREPARATION:

  1. Marinate the chicken for an hour.shallow fry until cooked to tender thoroughly.keep it aside.
  2. For the gravy,make puree of the tomatoes,by boiling or pressure cooked for3 minutes.Peel the skin and puree it in a blender.
  3. In a pan saute the ginger and chilly in butter for a minute.
  4. Now add the tomato puree and little more butter,fry till it dries off its liquid consistency.
  5. Add little water,fenugreek leaves,salt,garam masala,bring to boil and simmer for a minute.
  6. Now add the roasted or grilled or fried chicken(any of your choice since each of one gives a different flavor).Cook in low flame.At last give a final touch with whipped fresh cream.Serve it hot with naans, rotis, or any kind of breads.

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CHICKEN ROLLS

INGREDIENTS:

  • Chapatti or tortillas-2
  • Shredded boneless Chicken-200 gmCHICKEN ROLLS
  • Lettuce leaves  -4
  • Chopped coriander -3 tbls
  • Finely sliced onion-1
  • Sliced tomato-1
  • Cucumber-1
  • Tomato sauce-1tbls
  • Mayonnaise-1tbls

PREPARATION:

  1. First finely shred the chicken pieces.Pour oil in a pan add ginger garlic paste, add the chicken along with required salt,little turmeric powder,and chilly powder. Saute it .
  2. You can also add any curry powder you have ,or even any extra spices of your choice.After its cooked within its juices to a dry form remove from heat. Keep aside to cool.
  3. Take the tortillas(you can also use chappatis or simply roll the bread slices with a chappati roller. it will become a thin sheet like paper bread.)
  4. Arrange the chicken pieces,lettuce leaves,cucumber slices,finely sliced onion.A very small quantities of tomato all fresh.You can add the sauces,its of your own taste.Now roll this carefully and tightly.You can cut this into 4 pieces.This will be easy to eat.
  5. Easy to make for a take out anywhere. The kids love it .You can also use different fillings using vegetables,potatoes,even egg rolls.In a hot season we wont feel like being in the kitchen for a long time preparing the regular dishes.
  6. This is the easiest and ready to serve method with all the things in the refrigerator.You can use even ready made tortillas available in market allover.
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White Biriyani

INGREDIENTS:

  • Cinnamon – Cardamon – cloves : Each 4 pcs
  • Butter – 150 gm white-biryani
  • Sliced onion-1/2 cup
  • Yogurt-1 cup
  • Ginger garlic paste-3 tbls
  • Salt- To taste
  • Lemon juice-2 tbls
  • Pepper-1 teaspoon
  • Chicken-1 kg
  • Basmati rice-4cups
  • Water-5cups
  • Fennel powder-2tbls
  • Fresh cream-1cup
  • Rosewater-2tbls
  • Coriander leaves-a bunch

PREPARATION:

  1. Put Butter in a wide Tawa, add the garam masalas, then sliced onion, don’t make it brown as in normal biryani. Stir until it becomes skin color.Add Ginger Garlic paste, then yogurt, salt ,chicken ( Soaked before 1/2 an hour with lemon juice, white pepper and Salt )
  2. Fry for few minutes It will leave its Juice.
  3. After it is half cooked take out the chicken pieces out.Strain the whole things out.In that stock put 2 tbls fennel powder, 1 cup fresh cream , bring it to a boil, till it thickens. Add chicken pieces and make it a thick gravy boil water In a separate vessel add water, rose water, little lemon juice. Now add the soaked rice.Boil nicely until all the water is absorbed close the lid and set aside for 5 min.
  4. Take a separate Tawa. Put the chicken gravy a layer, rice a layer then gravy again a layer of rice and at last sprinkle finely chopped coriander leaves and keep it in very low flame tightly covered for 10 min.
  5. Mouth watering white Biryani is ready to serve.
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