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
PATHANI CHICKEN BIRYANI
This is one of the finest Indian/Pakistani delicacies. Not very difficult to cook and yet it tastes awesome.
Provided by farheen.ansari
Categories Meat
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 24
Steps:
- Marinate chicken for 4 hrs with ginger-garlic paste, yogurt, dhaniya powder, cumin powder and chilli powder, lemon juice and salt.
- Heat the ghee in a deep wok/kadhai/handi. Dalda ghee gives better aroma than oil, so it is more preferable.
- Throw in shah zeera, cardamoms, cloves, bay leaves, cinnamon stick.
- As the garam masalam begins to crackle, add sliced onions and fry till golden brown.
- Take out a big spoonful of the golden onions and keep it aside.
- Add the marinated chicken to the onions in the kadhai and fry for 5 minutes.
- Then add pureed tomatoes and fry till oil separates, stirring occasionally.
- Cook rice till it is only 3/4th cooked.
- Take a small part of the 3/4th cooked rice and mix it with the food colouring.
- In a large vessel, make layers of rice and the cooked chicken.
- Spread in the coloured rice, coriander-mint leaves and the separated brown onions.
- Sprinkle little water on the top rice layer and cover and cook on low flame, till the rice is fully done.
- You can put some burning coal over the lid of the vessel, so that the biryani is cooked from both the sides, top and bottom.
- Serve hot.
Nutrition Facts : Calories 2066, Fat 55.8, SaturatedFat 12.6, Cholesterol 129.3, Sodium 201.7, Carbohydrate 325.8, Fiber 25.5, Sugar 25.1, Protein 68.3
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
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