Pathani Chicken 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.

ALMOST CORE CHICKEN BIRYANI

Steps:

• Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
• Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
• Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
• Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
• Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.

CHICKEN BIRYANI

Steps:

• Preheat the oven to 375°F.
• Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
• Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
• Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
• Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.
• Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
• Drizzle the saffron and milk over the rice and pour on 2/3 cup water.
• Cover tightly and bake in the oven for 1 hour.
• Transfer to a warmed serving platter and remove the whole spices from the rice.
• Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.

CHICKEN AND VEGETABLE BIRYANI

Steps:

• Marinate diced chicken in 1/2 cup yogurt, cumin, cinnamon, and pinch of salt for at least 2 hours.
• Preheat oven to 350°F Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.
• Meanwhile, heat oil in a large ovenproof pot over medium high heat. Add chicken, and sauté until almost cooked through. Add garlic, onion, ginger, half of the cashews, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add remaining yogurt and curry powder and cook until thickened, 2 to 3 minutes more. (Depending on consistency, you may need to add a couple extra spoonfuls of yogurt at this time.) Stir in vegetables, broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas. 

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.

CHICKEN BIRYANI

Steps:

• Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
• Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
• Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
• Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
• Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
• In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
• Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.

HYDERABADI CHICKEN BIRYANI

Steps:

• hyderabadi chicken biryani gravy.
• Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
• Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
• Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
• Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
• Now, add in the garam masala.
• After stirring a few mins, add in the marinated chicken.
• Now, add in the Shan Biryani Masala.
• Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
• Soak the basmati rice in cool water after flushing about 3-4 times.
• Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
• Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
• Continue with step 11 until the tray is full.
• Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
• Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
• Enjoy!

CHICKEN BIRYANI RICE

Steps:

• Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
• Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
• Mix gently. Garnish with green coriander leaves and serve hot.

CHICKEN BIRYANI

Steps:

• Soak the rice in warm water, then wash in cold until the water runs clear.
• Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes.
• Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
• Stir the rice into the pan with the raisins, then pour over the 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 minutes.
• Turn off the heat and leave for 10 minutes.
• Stir well, mixing through half the coriander.
• To serve, scatter over the rest of the coriander and the almonds.

CHICKEN BIRYANI

Steps:

• Soak the rice in warm water, then wash in cold until the water runs clear.
• Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.
• Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
• To serve scatter over the rest of the coriander and the almonds.

CHICKEN BIRYANI

Steps:

• Wash the rice in several changes of water, place rice in a large bowl, cover with water and soak for 30 minutes.
• While the rice is soaking, heat the oil in a large pot and fry the onions for 5 minutes.
• Add the garlic, chilli and ginger, fry for 2 minutes.
• Add the chicken and fry for 5 minutes Stirring every minute.
• Add the curry paste , salt, and garam masala to the chicken and cook for 5 minutes Gently stir in the tomato wedges and cook 3 minutes.
• Remove from the heat and set aside till later.
• Preheat oven to 190degrees Celsius
• Bring a large pot of water to the boil. Grain the rice and add it to the pot of water with the turmeric. Cook for 10 mins, or, till rice is almost tender.
• Drain the rice and toss in the bay leaves, cardamoms, cloves and saffron.
• In a shallow oven proof dish layer the rice and meat, finishing with a layer of rice on the top. Cover with foil and bake for 15 minutes.
• Serve with vegetable curry and chutney.