Basic Biryani Recipes

CHICKEN BIRYANI

Steps:

• 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.
• 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.
• Wash rice well and drain in colander for at least 30 minutes.
• 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.
• 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.

BASIC BIRYANI

Steps:

• In a large bowl rinse the rice with cold water several times until the water runs clear and then drain well.
• In a large non-stick pan, melt butter at medium high heat and gently fry the onion and ginger together. Add the whole cumin seeds and fry til they just start to pop. Then add all the ground spices and cook for an additional few minutes.
• Add the damp rice, stir to thoroughly coat the rice grains with butter and spices and until any residual water has evaporated, then pour everything into a casserole dish with a lid. Add the whole herbs and spices to the casserole. Use a bit of the broth to rinse out the pan and pour the contents into the casserole dish. Add the rest of the broth.
• Bake covered at 350 deg F for 30-35 min or until the rice is tender. Fluff lightly with a fork and serve.
• Variation: Add 3/4-1 pound of cooked diced chicken, left-over fish chunks or other seafood to the top of the casserole dish in the last 10-15 min of cooking to warm through.
• Note: If you don't have any chicken broth, bring 2 cups of water to boiling with 1 chicken bouillon cube. Use vegetable stock if you want to keep this vegetarian. Use seafood broth if you're doing a fishy variation.
• Note: Remember how many cloves, cardamom pods, bay leaves and cinnamon sticks you used so you can fish them out before serving your dish as you don't want any unpleasant surprises.