CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
Provided by Nazia
Categories World Cuisine Recipes Asian Indian
Yield 7
Number Of Ingredients 26
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.
Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g
KABOBLESS CHICKEN AND VEGETABLES
As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN AND VEGETABLE BIRYANI
My version of a classic Indian comfort food, based on a vegetarian Whole Foods recipe I found a while back. Flavorful, but not too hot, and also gluten free.
Provided by Taitertot
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 429.9, Fat 18.9, SaturatedFat 4.1, Cholesterol 49.2, Sodium 688.5, Carbohydrate 40.4, Fiber 3.8, Sugar 6.6, Protein 25.6
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
ONE-POT VEGETABLE BIRYANI
Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.
Provided by Zainab Shah
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
- Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
- Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
- Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
- Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.
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