SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI
If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
- Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
- Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
- Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
- Add in yogurt, cook stirring constantly for 2 minutes.
- Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
- Add in cooked rice; stir to combine.
- Season with more salt and black pepper to taste.
- Sprinkle with chopped cashews.
Nutrition Facts : Calories 610.5, Fat 27.2, SaturatedFat 6.6, Cholesterol 83, Sodium 780.7, Carbohydrate 60.6, Fiber 3.6, Sugar 19.9, Protein 34.5
CHICKEN BIRIYANI BEGGARS POUCHES
This is my attempt at an entry for the RSC6 contest! I think I have come up with something that is not only visually a knockout, but delicious as well. I hope you will give it a try!
Provided by MarieRynr
Categories Asian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Mix the cayenne powder, coriander powder and tumeric powder, set aside
- In a clean food processor grind the medium onion, garlic and ginger to a paste
- Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
- Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
- Do the same to the cashew nuts and raisins and set aside
- Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
- Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
- Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
- Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
- Remove from heat and let cool
- Cut the phyllo sheets in half, so you have 32 squares
- cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
- Place one sheet of phyllo on your work surface
- Brush with a little melted butter, especially the edges
- Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
- Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
- Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
- Sprinkle 1/8th of the cashews and raisins on top
- Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
- Pinch the gather together and hold for 5 seconds
- This will hold the package closed
- Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
- Refrigerate until ready to bake (this can be made in advance up to this point)
- When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
- Preheat oven to 375*F
- Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
- To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
- If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf
Nutrition Facts : Calories 559.2, Fat 45.6, SaturatedFat 27.4, Cholesterol 140.6, Sodium 305.5, Carbohydrate 29.3, Fiber 1.5, Sugar 5.2, Protein 10
EASY CHICKEN BIRYANI
This delicious Chicken Biryani recipe is easy to make and is ready for the table in less than 30 minutes. Wonderfully aromatic and flavorful, it's sure to be a hit at your dinner table!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour but preferably at least 4 hours.
- To parboil the rice: Thoroughly rinse the rice until the water draining from it is clear and no longer milky. Soak the rice in a bowl of water for 15-30 minutes. Fill a pot with salted water. Drain the rice and add it the pot. Bring it to a boil and cook for 4-6 minutes until the tips of the rice are clear. Pour the rice into a strainer and rinse with lukewarm water. Let the rice thoroughly drain while you continue with the next steps.
- Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
- Stir in the rice, cilantro and raisins. Pour the chicken broth over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.
Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Protein 17 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 747 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN BIRIYANI
When you raise the lid on a pot of good biriyani, the Indian equivalent of arroz con pollo or paella, the smell should beguile you: chicken, butter and spices should dominate, followed by the subtle aroma of basmati rice. You might even smell the salt.
Provided by Mark Bittman
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.
- Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.
- Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.
- Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.
Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 55 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 20 grams, Sodium 1635 milligrams, Sugar 5 grams, TransFat 1 gram
CHICKEN BIRYANI
A great one-pot rice dish that still tastes great a few days later - perfect for leftovers
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium
CHICKEN BIRYANI BAKE
Keep this biryani bake in the freezer for an easy midweek health kick
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 13
Steps:
- Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise.
- Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt.
- Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a ¹/³ of the spinach leaves, season, then top with a ¹/³ of the curry. Finish with a ¹/³ of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.
Nutrition Facts : Calories 463 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.31 milligram of sodium
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