The Easiest Chicken Biriyani Recipe
The Easiest Chicken Biriyani Recipe
Ingredients:
1 small onion
1-inch ginger
4 green chilies
6 cashews
8-9 golden raisins
4 large garlic cloves
½ cup plain yogurt
1 tsp salt
1 kg chicken
¼ cup cooking oil
1 ½ cup sliced onion
½ tsp red chili
1 ¼ tbsp biryani masala
1 tsp rose water
1 tsp kewra water
3 prunes
1 tsp ghee
½ cup hot milk
1 tbsp salt
3 cardamom
8-10 pepper
4 cloves
2 cinnamon sticks
2 bay leaves
2 cups-soaked basmati rice
Instructions:
1. Blend onion with ginger, green chilies, cashews, golden raisins, garlic cloves, plain yogurt and salt to taste
2. Marinate the chicken with blended mixture for 30 minutes
3. Fry sliced onion in pan with cooking oil on high heat until brown
4. Remove half of the fried onion from pan to use for garnish
5. Add marinated chicken pieces to pan
6. Add red chili and biryani masala
7. Saute for 5 minutes
8. Cook for 25 minutes on low heat with the lid on
9. Using a large pot with boiling water, add salt, cardamom, peppercorn, cloves, cinnamon sticks, bay leaves and basmati rice that has been soaked for 30 minutes
10. Cook for 5 minutes on high heat
11. Add rose water and kewra water to chicken
12. Stir chicken as gravy reduces
13. Add prunes, and cooked basmati rice
14. Add ghee, hot milk, fried onions, and food coloring
15. Cook biryani for 20 minutes on lowest heat with lid on
16. Mix and garnish with fried onions before serving
17. Ready to enjoy!
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Restaurant Style Biryani Recipe By Food Fusion (Eid Special)
This is a must have item on your Eid dinner & lunch Menu. #HappyCookingToYou #Rafhan. Choose Rafhan Corn oil to make your cooking healthier. #FoodFusion
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00:00 Restaurant Style Biryani
00:09 Prepare Chicken
01:01 Prepare Masala
02:30 Prepare Layering
03:29 Aray waah
Serves 6-7
Recipe in English:
Ingredients:
-Pani (Water) ½ Cup
-Haldee powder (Turmeric powder) ½ tsp
-Namak (Salt) ½ tbs or to taste
-Zeera (Cumin seeds) ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Pyaz (Onion) sliced 2 medium
-Chicken 700 gms
-Rafhan corn oil ½ Cup
-Hari elaichi (Green cardamom) 2-3
-Badi elaichi (Black cardamom) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 2-3
-Tez paat (Bay leaves) 2
-Dhania powder (Coriander powder) 1 & ½ tbs
-Lal mirch powder (Red chili powder) 2 tsp or to taste
-Garam masala powder ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Tamatar (Tomatoes) chopped 2 medium
-Dahi (Yogurt) whisked ½ Cup
-Hara dhania (Fresh coriander) chopped ½ Cup
-Podina (Mint leaves) chopped ½ Cup
-Hari mirch (Green chilies) 3-4
-Aloo bukhara (Dried plums) 8-9
-Pyaz (Onion) fried
-Chawal (Rice) basmati 700 gms (soaked & boiled until 3/4th done)
-Biryani masala 1 tbs
-Lemon slices
-Kewra water 2 tbs
-Zarda ka rang (Yellow food color) ½ tsp or as required
-Pyaz (Onion) fried
Directions:
-In wok,add water,turmeric powder,salt,cumin seeds,ginegr garlic paste and mix well.
-Add onion,chicken and mix well.
-Cover and cook on low flame for 5-6 minutes then cook on high flame for 2-3 minutes & set aside.
-In pot,add corn oil,green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,bay leaves and mix.
-Add coriander powder,red chili powder,garam masala powder,black pepper powder,mix well and cook for 2 minutes.
-Add tomatoes and mix well.
-Add yogurt and mix well.
-Now add cooked chicken mixture,mix well and cook for 4-5 minutes.
-Add fresh coriander,mint leaves,green chilies,mix well and cook on high flame until oil separates.
-Add dried plums and mix well.
-Take out half of the chicken mixture in a bowl and set aside.
-Add fried onion,boiled rice,remining chicken gravy,fried onion,biryani masala,lemon slices and remaining boiled rice.
-In kewra water,add yellow food color and mix well.
-Add dissolve food color,fried onion,cover and steam cook on low flame for 10-12 minutes.
Recipe in Urdu:
Directions:
-Karhai mein pani,haldee powder,namak,zeera aur adrak lehsan paste dal ker ache tarhan mix karein.
-Pyaz aur chicken dal dein aur ache tarhan mix ker lein.
-Dhak dein aur halki ancch per 5-6 minutes kliya paka lein phir tez ancch per 2-3 minutes kliya paka lein & side per rakh dein.
-Pot mein corn oil,hari elaichi,badi elaichi,sabut kali mirch,laung,darchini aur tez paat dal ker mix karein.
-Dhania powder,lal mirch powder,garam masala powder aur kali mirch powder dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
-Tamatar dal ker ache tarhan mix karein.
-Dahi shamil karein aur ache tarhan mix ker lein.
-Ab cooked chicken mixture dal ker ache tarhan mix karein aur 4-5 minutes kliya paka ein.
-Hara dhania,podina aur hari mirch dal ker ache tarhan mix karein aur tez ancch per oil alag hunay tak paka lein.
-Aloo bukhara dal ker ache tarhan mix karein.
-Ek bowl mein adha chicken mixture nikal lein & side per rakh dein.
-Fried pyaz,boiled chawal,baqi bache hoye chicken gravy,fried pyaz,biryani masala,lemon slices aur remaining boiled chawal dal dein.
-Kewra water mein zarda ka rang dal ker ache tarhan mix karein.
-Dissolve zarda ka rang aur fried pyaz dal dein aur dhak ker halki ancch per 10-12 minutes kliya steam cook ker lein.
SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS
Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | Chicken Biryani | Chicken Biryani Recipe | How To Make Chicken Biryani | Easy Chicken Biryani Recipe
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Biryani:
- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 700 gms (4 US cup measure)
For Cooking Chicken:
- Onions, sliced- 400 gms (around 5 medium sized onions)
- Ginger Garlic paste- 2 tbsp
- Tomatoes, sliced- 4 medium
- Green Chillies, slit- 6 numbers
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
- Whisked curd/plain yogurt- 1 cup
- Ready made Biryani Masala- 5 tbsp
For Cooking Rice:
- Shahjeera (caraway seeds) - 1/2 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Mint leaves - around 10- 15 leaves
Preparation :
- Clean & wash the chicken pieces. Drain the water or pat dry.
- Slice the onions and tomatoes. Slit 6 green chillies
- Chop 1 cup coriander leaves and 1 cup mint
- Whisk the yogurt and set aside
- Wash & soak the Basmati Rice for 30 mins.
Process :
To cook the Chicken:
- Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- Fry on high heat for around 12 mins till the onions are light brown.
- Add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it.
- Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
- Cook on low heat for 2 mins till oil separates.
- Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
- Dry up any excess water to get a thick gravy.
To cook the Rice:
- Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Once the water starts boiling, add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
- Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video.
- Next, spread the balance rice as the top layer.
- Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- Allow it to rest for around 20 mins.
- Once you open the lid, mix the chicken and rice evenly.
#chickenbiryani #simplechickenbiryani #easychickenbiryani #chickenbiryanirecipe #bachelorchickenbiryani #spiceeats #spiceeatsrecipes #spiceeatschicken
Arabian Style Chicken Biryani Recipe | How To Make Arabic Chicken Biryani | Chicken Biryani Recipe
Arabian Style Chicken Biryani Recipe | How To Make Arabic Chicken Biryani | Chicken Biryani Recipe | Easy Chicken Biryani Recipe | Arabic Chicken Biryani
Welcome to my channel, In this video I will showing you Arabian chicken biriyani recipe. I Hope you are enjoyed my video.
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Ingredients
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- 1kg chicken cut 12 pieces
- Ghee 1/3 cup around
- Fennel seeds 1 tsp
- Cardamom 4nos
- Cinnamon 2nos
- Bay leaves 2nos
- Onion sliced 2 medium
- Ginger and garlic paste 1 tbsp
- Tomato 2 medium
- Yogurt 1/2 cup
- Arabic masala 2 tsp
- Kashmiri chilli powder 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/2
- Salt to taste
- Chopped coriander leaves
- Chopped mint leaves
For Rice Boil
--------------------------
- Black cardamom 2nos
- Cardamom 5nos
- Cinnamon 2nos
- Star anise 1nos
- Cloves 6nos
- Lemon juice 1 tbsp
- Salt 2 tbsp
- Chopped coriander leaves
- Chopped mint leaves
- Basmati rice 2.5 cups (Soaked before 30 mins)
Dum Layer
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- Fried onion
- Chopped coriander leaves
- Chopped mint leaves
- Garam Masala pinch
- Saffron with rose water (soaked)
- Ghee 2 tbsp
Cover and cook 15-20 mins on low heat
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#chickenbiryani #biryani #arabicchickenbiryani #easychickenbiryani #biryanirecipe #chickenbiryanirecipe #simplychickenbiryani #chickenbiryaniarabic #bachelorchickenbiryani #biryanichicken #easychickenbiryanirecipe
#chickenmasalabiryani #dumbiryani #chefkayumkitchen
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Chicken Biryani | Best Rice Dish Ever (RAMADAN SPECIAL)
Chicken Biryani | Best Rice Dish Ever (RAMADAN SPECIAL)
If you want to make the Best Chicken Biryani then try this Chicken Biryani Recipe that will surprise you. This Chicken Biryani dish will make a great dinner for your family and friends.This Biryani is served with Sauce and Salad.
The Most Delicious Chicken Biryani that you will ever try!
Biryani is a mixed rice dish originating among the people of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat.
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EQUIPMENT FOR THIS RECIPE
Sella Basmati
Normal Basmati
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Servings: 9 - 10
►Ingredients for the Chicken Biryani
►For the Rice
1kg or 5 UK cups of sella basmati or normal basmati rice
►For the Biryani Spices
You could also use a store bought biryani spice instead
2 tbsp coriander seeds
1.5 tsp fennel seeds
2 tsp cumin seeds
2 tsp black cumin seeds
4 green cardamoms
2 black cardamoms
4 cloves
A small piece of mace and nutmeg
3 bay leaves
1 small cassia bark
1 tsp black peppercorns
Half star anise
3 Kashmiri red chilies
4 - 5 normal red chilies (add more for extra heat)
1 tsp citric acid
1 tsp turmeric
4 - 5 dried plums
Whole spices
Bay leaves
Few green cardamoms and 1 black cardamom
Few cloves
1 small cassia bark
►For the Chicken Marinade
2kg or 4.4lbs chicken legs (9 - 10)
1/2 cup yogurt
3 tbsp ginger garlic paste
2 tbsp plum paste
2 tbsp biryani spice
2 tsp black pepper
2 tsp salt
1 tsp red or orange food color
7 - 8 tbsp sunflower oil
►Main Prep
5 large cooking spoon full of sunflower oil
7 medium onions
Paste of
4 green chilies
Whole garlic bulb
40g ginger
Few lemon slices
1/2 cup coriander and mint
200g tomatoes
400g yogurt
3 tbsp salt
7 UK cups or 1650ml chicken stock
Some crispy onions
3 tbsp ghee
►For the Saffron Water
2 tbsp. kewra essence
1 tsp. saffron
1 tsp. food color
►For the Sauce
1 cup mint
1/2 cup coriander
2 green chilies
1 tbsp dried pomegranate seeds
1/2 tbsp mango powder
1 tsp sugar
1/2 cup water
1/2 cup or more yogurt
Salt to taste
ENJOY!!
Timestamps
00:00 Intro
00:47 Washing Soaking Rice
01:07 Biryani Spices
02:03 Chicken Marination
02:43 Main Biryani Ingredients
03:17 Cooking Chicken
03:47 Cooking Biryani
06:45 Sauce
07:22 Plate Up
09:07 Tasting
#chickenbiryani #biryani #halalchef
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Chicken Biryani - A step-by-step guide to the best rice dish ever
My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went.
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Ingredients
- 3 large red onions, sliced thin
- 200ml peanut oil for frying
- 1 kg chicken thighs, skin off
- 4 tbsp yogurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3 tsp ginger paste
- 1 tsp garlic paste
- Juice of 1 lemon
- 2 green chillies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 tsp cumin seeds
- 6 cloves
- Salt to taste
- 1 bunch mint
- 1 bunch coriander
- 1 kg aged basmati rice
Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy!