Chicken Biryani Recipe

Find great Chicken Biryani Recipe at 123EasyAsPie.com

Q: How Veg, non veg, egg , chicken ‘Biryani’ is prepared? Veg, non veg, egg , chicken any one ‘Biryani’ recipe pl?
Veg, non veg, egg , chicken any one ‘Biryani’ recipe please.

A: ngredients:Egg Briyani

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:

* Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
* Carefully prick the eggs with a fork and add to the pan.
* Stir in turmeric, chili powder and fry for about 5 minutes.
* Add pre-soaked rice and stir slowly and carefully for 2 minutes.
* Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
* Sprinkle garam masala powder over it.
* Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Chicken briyani

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

* Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
* Marinate the chicken with this mixture and keep aside for 3-4 hours.
* Heat oil in a pan. Fry the onions until golden brown.
* Add the marinated chicken and cook for 10 minutes.
* Add 4 cups of water to the rice. Mix saffron in milk and add to it.
* Add cardamom powder. Add the chicken pieces.
* Pressure cook the rice. Mix gently.
* Garnish with green coriander leaves and serve hot.

Veg briyani

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

* Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
* Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
* Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
* Add salt and red chilli powder and stir.
* Add fine chopped tomatoes and fry till they are properly cooked.
* Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
* Add all the fried vegetables.
* Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
* Take this vegetable biryani out in a rice serving dish.
* Garnish with dry fruits and green coriander leaves.
* Serve the vegetable (veg ) biryani hot with raita and pickle.

Q: Anyone have a good recipe for Chicken biryani?

A: 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
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
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
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.

Q: I would like a recipe for Chicken Biryani?

A: Chicken Biryani

2 tablespoons warm milk
1/8 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
6 white or green cardamom pods
1 cinnamon stick, broken
1 bay leaf
1 teaspoon whole black peppercorns
2 cups basmati rice (3/4 pound)
3 cups water
Salt
2 medium onions, 1 finely chopped and 1 thinly sliced
1 large tomato, coarsely chopped
2 tablespoons Garlic Paste
2 tablespoons Ginger Paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup coarsely chopped cilantro leaves
Freshly ground pepper
1 tablespoon unsalted butter, melted
2 tablespoons coarsely chopped mint leaves
1 tablespoon finely julienned fresh ginger

Preheat the oven to 350°. In a small bowl, combine the warm milk with the saffron; let steep for at least 10 minutes.
Heat 1 tablespoon of the oil in a medium saucepan. Add the cardamom pods, cinnamon stick, bay leaf and black peppercorns and cook over moderate heat until sizzling, about 3 minutes. Add the rice and stir to coat with the oil, about 1 minute. Add the water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the water has been absorbed, about 12 minutes. Let stand, covered, for 5 minutes, then fluff the rice with a fork. Season with salt.
Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the chopped onion and cook over moderate heat until browned, about 5 minutes. Add the tomato and cook for 1 minute. Add the Garlic Paste, Ginger Paste, garam masala, cayenne, turmeric, cloves, mace, cardamom and cinnamon and cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, cover and cook over low heat, stirring occasionally, until the chicken is white throughout, about 12 minutes. Stir in the cilantro and season with salt and pepper.
Spread half of the rice in a medium enameled cast-iron casserole. Top with the chicken mixture, then cover with the remaining rice. Drizzle the saffron milk over the rice, followed by the melted butter. Cover and bake for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the sliced onion and cook over moderate heat, stirring once or twice, until browned, about 6 minutes. Using a slotted spoon, transfer the onion to paper towels to drain. Sprinkle the biryani with the mint, julienned ginger and fried onions and serve.

Q: Does anybody know the recipe for Dum Pukht chicken biryani ?
Sanjeev kapoor had made it.

A: Chicken, cut into pieces 1/2 kg
Basmati rice, boiled 3 teacups
Onions, finely chopped 3 medium
Ginger / garlic paste 3 tsp
Tomatoes, pureed 6 medium
Green chillies, finely chopped 6
Mint and coriander leaves, 3 tbsp
finely chopped
Chilli powder 1 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Desi ghee or oil 4 tbsp
Salt to taste
Baghar
Butter / oil 4 tbsp
Coconut powder 2 tsp
Sesame seeds 1 1/2 tsp
Cumin seeds 1 tsp

Garnish

Onions rings, golden fried 3 medium
Green chillies, sliced and fried 4
Mint and coriander leaves, 2 tbsp, finely choped
Garam masala powder pinch
Oil / desi ghee 4 tbsp

In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 – 14 minutes.
Serve with raita.
Serves 10
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Q: Can anyone give me their recipe for a good chicken biryani dish please?
Thank you.

A: I think what you’re looking for is in this free ebook. It’s a compilation of 490 award winning recipes and a free easy download.

Q: Does anybody know recipe for andhra chicken biryani which is white in color?

A: Andhra Chicken Biryani

You need:
Chicken pieces 4 large
Biryani rice 2 measures
1 large onion sliced
1 small tomato chopped
1 tbs mint leaves
1 tbs coriander leaves
4 cloves
1 piece of cinnamon
1 bay leaf
1 large elaichi
2 tsp garlic-ginger paste
A couple of all the great south indian whole garam masalas ( i dont even know their names)
2 tbs of ghee
5-6 Cashew nuts (optional)
1 tbs of cooking oil
1 glass of buttermilk/curd
Salt to taste

Method:

- While you’re chopping and cleaning soak the Chicken pieces in the buttermilk with a pinch of garlic-ginger paste for marination. Curd or any form of it softens the chicken very well.

- Heat ghee and oil in a pressure cooker.

- Add all the whole garam masala, then add the cashew nuts, and roast on slow fire until they begin changing colour.

- Add the green chillies and the sliced onions and cook till pink in colour.

- Now add the ginger-garlic paste and roast it for 1 min.

- Add large pieces of tomato, chopped coriander and mint leaves at this point and stir in for 1 more minute. (sorry i missed this part earlier)

- Add some of the marinate mixed with a cup of water and the chicken to the pressure cooker.

- Do not add salt now. Pressure cook the chicken for 5 minutes.

- Cool the pressure cooker and open, to add the rice grains.

- Mix in 1 more cup of water. ( do know your rice well. some basmati rice cooks quickly with the least amount of water)Add salt to taste, shut the pressure cooker again and wait for 2 whistles.

- Cool the cooker and the Biryani is ready.

- Make some lovely raita with diced cucumber, onions, tomatoes, coriander leaves, nicely blended curd, salt, cumin powder, a pinch of red chilli powder and a 1/2 tsp of sugar. It really goes well with the Biryani

Happy Eating…

Q: Does anybody know the recipe for Dum Pukhat chicken biryani ?
Sanjeev kapoor had made it.

A: Here are some good recipes:

http://www.khanapakana.com/rice-recipes/dum-pukht-biryani.html

http://www.sanjeevkapoor.com/chicken_biryani_new.htm

Q: How can I prepare a Chicken Biryani with simple and easy recipe?

A: here it is..

Chicken Biryani

A lighter version of the traditional one
by Chef #331672

10 cardamom pods, preferably green, smashed open
1 cinnamon stick
2 inches piece fresh ginger, cut into 1/2-inch-thick pieces
1/2 teaspoon cumin seeds
1 teaspoon fennel seeds
3 quarts water
table salt
1 (3-4 lb) roasting chickens, bone-in, skinless cut into pieces
ground black pepper
3 tablespoons unsalted butter
4 cups onions, sliced thin
2 medium jalapeno chiles, one seeded and chopped fine, the other chopped fine with seeds
4 garlic cloves, minced
1 1/4 cups basmati rice
1/2 teaspoon saffron threads, lightly crumbled
1/4 cup dried currants or raisins
2 tablespoons cilantro leaves, fresh minced
2 tablespoons mint leaves, fresh minced

Wrap cardamom pods, cinnamon stick, ginger, and cumin and fennel seed in small piece of cheesecloth and secure with kitchen twine. In 3 ½- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 ½ teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).
Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken pieces skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin. Tent with foil to keep warm.
If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving ¾ cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken piece per person.

Q: Anybody has a good recipe for chicken biryani?
that kinda looks like this:

http://onokinegrindz.typepad.com/photos/uncategorized/cafemaharani4.jpg

The one that i tried was spicy..

A: Hello Isabelle, hope you like this recipe.
Ingredients
2 pounds chicken pieces (legs and breasts)
4 garlic cloves
1 (2-inch) piece fresh ginger, 1-inch wide
6 medium onions
10 cloves
20 black peppercorns
8 cardamom pods, seeded
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon poppy seeds
1/4 teaspoon ground mace
1 teaspoon salt, plus 3 teaspoons
3 tablespoons lemon juice
10 ounces (1 1/4 cups) yogurt
8 tablespoons vegetable oil
2 bay leaves
4 large whole black cardamom pods
2 teaspoons saffron threads, dry-roasted, method follows
2 tablespoons milk, warmed
1 3/4 cups long-grain rice
Optional garnishes:
2 tablespoons golden raisins
2 tablespoons blanched almonds
2 hard-cooked eggs
Directions
Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts.

To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well.

Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar.

Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing.

Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally.

Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside.

Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak.

Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again.

Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole.

Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour.

To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice.

Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot.

Q: does anyone have a good recipe for chicken biryani?
i want to make it for someone special

A: Chicken Biryani

INGREDIENTS (Nutrition)

* 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
* 2 medium tomatoes, peeled and chopped
* 2 tablespoons plain yogurt
* 2 tablespoons chopped fresh mint leaves
* 1/2 teaspoon ground cardamom
* 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

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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.

Q: i need recipe for Dum Chicken Biryani ?

A: Chicken biryani

FOR HYDERABADI dum ka chicken biryani the following ingredients are required: Chicken – 500 gms; rice – 500 gms; onions to taste; cinnamon – 02 gms; cardamom – 02 gms; cloves – 02 gms; curd – 200 gms; garlic – 02 gms; ginger – 02 gms; haldi – 02 gms; dhaniya powder; 04 – gms; red chilli powder – 04 gms; ghee – 200 gms; stock – 500 ml Method: Pick and soak the rice for about an hour. Cut chicken into the chicken curry cut and marinate it with curd, haldi, dhania and red chilli powders, ginger and garlic and jeera powder. Add the sliced onion and salt and mint to the marination. In boiling water add ghee, cinnamon, cardamom, cloves and jeera and boil the rice till 40 per cent cooked. Add rice to the meat. Pour a little fat and saffron water and cook the rice on dum for about 45 minutes. Serve hot garnished with fried onion and chopped coriander.

The best gravy to serve with biryani is mirchi ka salan. This salan is an excellent accompaniment to the biryani and enhances the taste of biryani.

Q: Want Easy Chicken Korma & Biryani Recipe Please?

A: I’m not an Indian, but I have made this dish several times and everyone loves it!!

Chicken Korma

1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoon chili powder
3 skinless, boneless chicken breast halves – diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes. Serves 4.
========

Q: Biryani Recipe (I think i spelled that wrong)/chicken?
hi,

looking for a biryani recipe that would basically have basmati rice, veggies, chicken.

does anyone have a nice recipe? i have most dry spices and seasonings as well as a curry mix and a masala mix.

looking for a recipe that will give the rice a nice color and not just looked like sprinkled specks stirred into the rice.

thanks so much!

A: chicken biryani

1 kg (2 lb) of boneless skinned chicken breast
2 medium onions
1 cup (250ml) plain yoghurt
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) garam masala
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 tablespoon (15ml) garlic paste
1 teaspoon (5ml) turmeric
4 tablespoons (60ml) ghee (or butter)
2 cups basmati rice
1 litre (2 pints) water
2 teaspoons (10ml) finely chopped fresh coriander

Cut the chicken into 8 pieces
Cut the onion into rings (not chopped up)
Mix the yoghurt, chilli powder, garam masala, half the ginger, half the garlic and half the turmeric powder into a paste in a bowl
Make some cuts in the chicken pieces and rub the paste that you just made over the pieces
Let the paste soak into the chicken for 30 minutes
Heat half of the ghee (or butter) in a frying pan over a medium heat (the ghee is hot enough when a drop of water splutters as soon as it is flicked into the melted ghee) and lightly brown the onion rings (will take about 8-10 minutes of stir-frying) – put the rings to the side
Heat the other half of ghee (or butter) in the frying pan over a medim heat and add the rest of the ginger, garlic and turmeric
Stir-fry for just 10 seconds and then add the chicken pieces and stir-fry for 2 minutes
Turn the heat down to low, cover the frying pan and cook for 10 minutes, stirring every 2-3 minutes
Add the basmati and water to the frying pan and bring to the boil
Reduce the heat to a gentle simmer, cover the pan again and cook for another 15-20 minutes until the chicken is cooked and the water has been absorbed, checking the pan regularly and stirring to prevent sticking to the pan
Put the biryani into a serving dish
Garnish with the onions rings and the coriander
Serve hot

Q: Does anyone have madhu jaffereys biryani recipe ?? Lamb or chicken have been looking a lot for that .?
Would greatly appreciate it , i think it is a hyderabadi where the meat and rice are cooked separately then layered Thank you!!

A: Found it i think

450ml long grain rice, measured in a glass measuring jug
5.75 litres water, plus 3 tbsp
3 tbsp Salt
1 tsp saffron strands
2 tbsp Milk, warm
3 Onions, peeled
4 cloves Garlic, peeled
2 cm cube Ginger, peeled and coarsely chopped
4 tbsp blanched, slivered almonds
13 tbsp vegetable oil
3 tbsp sultanas
750g Lamb shoulder, cut into 2.5cm cubes
250ml natural Yogurt
5-6 Cloves
0.5 tsp Black peppercorns
0.5 tsp cardamom seeds
1 tsp Cumin seeds
1 tsp Coriander seeds
2.5 cm cinnamon sticks
0.16 Nutmeg
25g unsalted Butter
0.25 tsp cayenne pepper
3 Eggs, hard-boiled, peeled and at room temperature

. Wash the rice in several changes of water. Drain it and put it in a large bowl. Add 2 litres water and 1 tbsp of the salt. Mix and soak for 3 hours.

2. Put the saffron threads in a small, heavy (preferably cast-iron) frying pan set over a medium heat. Toss the threads about until the turn a few shades darker. Put the warm milk in a small cup. Crumble the saffron into the warm milk and soak for 3 hours.

3. Cut 2 of the onions in half, lengthwise, and then cut the halves into fine half-rings. Set these aside. Chop the remaining onion very coarsely. Put this chopped onion, garlic, ginger, 2 tbsp of the almonds and 3 tbsp water into the container of an electric blender. Blend until you have a paste.

4. Put 6 tbsp of the oil in a 25cm, preferably non-stick, frying pan and set over a medium-high heat. When hot, put in the onion half-rings. Stir and fry them until they are brown and crisp. Remove them with a slotted spoon and spread them out on a plate lined with kitchen paper.

5. Put the sultanas into the same oil. Remove them as soon as they turn plump – which happens immediately. Put the sultanas on another plate lined with kitchen paper. Put the remaining 2 tbsp almonds into the oil. Stir and fry them until they are golden. Remove them with a slotted spoon and spread them out beside the sultanas. Set aside for use as the garnish.

6. Now put the meat cubes, a few at a time, into the same hot oil and brown them on all sides. As each batch gets done, put in a bowl.

7. Add the remaining 7 tbsp of the oil to the frying pan and turn the heat to medium. When hot, put in the onion-garlic-ginger-almond paste from the blender. Fry, stirring all the time, until the paste turns a medium-brown colour. If it sticks slightly to the bottom of the pan, sprinkle in a little water and keep stirring. Return the meat and any accumulated juices to the pan. Add the yogurt, 1 tbsp at a time, stirring well between each addition. Now put in 1.25 tsp of the salt and 150ml water. Mix and bring to a simmer. Cover, turn heat to low and simmer for 30 minutes.

8. While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, cinnamon and nutmeg into the container of a spice-grinder or a clean coffee grinder. Grind finely.

9. When the meat has cooked for 30 minutes, add all the spices from the spice-grinder as well as the cayenne and mix well. Cover again and continue to cook on low heat for 30 minutes. Remove cover, raise heat to medium and cook, stirring all the time, until you have about 200ml thick sauce left at the bottom of the pan. Turn off the heat and spoon off as much grease as possible. The meat should be pretty well cooked by now.

10. Spread out the meat and sauce in the bottom of a heavy casserole. Cover and keep warm.

11. Pre-heat the oven to 150C/gas 2.

12. Bring 3.6 litres water to a rolling boil in a large pan. Add 1.5 tbsp salt to it. Drain the rice and rinse it off under running water. Slowly, scatter the rice into the boiling water. Bring to a boil again and boil rapidly for exactly 6 minutes. Then drain the rice.

13. Work fast now. Put the rice on top of the meat, piling it up in the shape of a hill. Take a chopstick or the handle of a long spoon and make a 2.5cm wide hole going down like a well from the peak of the rice hill to its bottom. Dribble the saffron milk in streaks along the sides of the hill. Lay the pieces of butter on the sides of the hill and scatter 2 tbsp of the browned onions over it as well. Cover first with aluminium foil, sealing the edges well, and then with a lid. Bake in the oven for 1 hour. Remove from the oven. If left in a warm place, this rice will stay hot for 40 minutes.

14. Just before you get ready to serve, quarter the eggs, lengthwise. Mix the contents of the rice pan gently. Serve the biryani on a warmed platter, garnished with the eggs, remaining browned onions, sultanas and almonds.

Q: how to do hyderabadi chicken biryani? please send me the recipe of chicken biryani? please help me out?
please send me the details.

A: Chicken Biryani, Hyderabadi Style

INGREDIENTS

* 1/4 cup ghee (clarified butter)
* 20 whole cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile peppers
* 2 tablespoons ginger garlic paste
* 1 (3 pound) whole chicken, cut into pieces
* 1 1/2 cups plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves
* 3 cups uncooked jasmine or white rice
* 4 1/8 cups water
* 1 sprig cilantro leaves with stems

DIRECTIONS

1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Serves 8.
ENJOY!

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