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http://www.youtube.com/watch?v=dxb4h7XegJw
Published on Jul 22, 2012
I created this video with the YouTube Video Editor (http://www.youtube.com/editor)
Ingredients
Pre heat oven brown 1 cup French fried onions.
Biriyani masala
Dry roast 2 sticks cinnamon ,8 green cardamom . 10 cloves. Shajeera ( sweet cumin)I tsp of mace, 2 star anise grind in to coarse powder.
Chicken
8-9 Pieces if chicken skin removed.
1 cup yogurt
3 tbsp of ginger and garlic paste
2 tsp of ground cayenne
2 tbsp of chopped cilantro and mint leaves
Salt to taste
All of freshly ground biriyani masala
Few scrapes of nutmeg.
Mix all of the ingredients well in heavy wide pot and set aside for 30 minutus.
Rice
4 cups of basmati rice washed soaked for 10 minutes and drain well.
2 tbsp butter and 1 tbsp of oil
5 cups of water.
Dry whole spices 2 black cardamom , 2 star anise, 2 cinnamon sticks ,2 bay leaves ,1 tsp of Shajeera and few scrapes of nutmeg.
Salt
Heat butter and oil on a sauce pot add whole spices fry them for a minute , add rice and fry until rice turn white. Add 5 cups water bring it to bois and reduce heat , simmer until all water absorbs
Assemble biriyani
Preheat oven 350
3 tbsp of milk with pinch of food coloring.
2 tbsp of rose water. Fried onions and mint and cilantro
Instructions
1. Layer half of partially cooked rice over marinated chicken, sprinkle half of onions, mint leaves and rose water.
2. Place rest of the rice on top of that sprinkle milk with food coloring, Onions mint and cilantro cover with foil and place in the bottom shelf of the oven.
3. Bake for 30-35 minutes. Half way thru cover with lid.
Mix chicken and rice from bottom to up.
Serve with gravy and raitha.
Prep time 30 minutes,
Cook time (rice) 15 minutes
Bake time 30-35 minutes
Ingredients
Pre heat oven brown 1 cup French fried onions.
Biriyani masala
Dry roast 2 sticks cinnamon ,8 green cardamom . 10 cloves. Shajeera ( sweet cumin)I tsp of mace, 2 star anise grind in to coarse powder.
Chicken
8-9 Pieces if chicken skin removed.
1 cup yogurt
3 tbsp of ginger and garlic paste
2 tsp of ground cayenne
2 tbsp of chopped cilantro and mint leaves
Salt to taste
All of freshly ground biriyani masala
Few scrapes of nutmeg.
Mix all of the ingredients well in heavy wide pot and set aside for 30 minutus.
Rice
4 cups of basmati rice washed soaked for 10 minutes and drain well.
2 tbsp butter and 1 tbsp of oil
5 cups of water.
Dry whole spices 2 black cardamom , 2 star anise, 2 cinnamon sticks ,2 bay leaves ,1 tsp of Shajeera and few scrapes of nutmeg.
Salt
Heat butter and oil on a sauce pot add whole spices fry them for a minute , add rice and fry until rice turn white. Add 5 cups water bring it to bois and reduce heat , simmer until all water absorbs
Assemble biriyani
Preheat oven 350
3 tbsp of milk with pinch of food coloring.
2 tbsp of rose water. Fried onions and mint and cilantro
Instructions
1. Layer half of partially cooked rice over marinated chicken, sprinkle half of onions, mint leaves and rose water.
2. Place rest of the rice on top of that sprinkle milk with food coloring, Onions mint and cilantro cover with foil and place in the bottom shelf of the oven.
3. Bake for 30-35 minutes. Half way thru cover with lid.
Mix chicken and rice from bottom to up.
Serve with gravy and raitha.
Prep time 30 minutes,
Cook time (rice) 15 minutes
Bake time 30-35 minutes
http://www.myrecipes.com/recipe/chicken-biryani-10000001867563/-10000001867563/
Chicken Biryani
Photo: Randy Mayor; Styling: Cindy Barr
A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat. Serve with a salad of thinly sliced cucumber and plum tomato wedges topped with a yogurt dressing. Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper.
Yield: 4 servings (serving size: 1 1/2 cups rice mixture, 1 tablespoon almonds, and 1 lime wedge)
Recipe from
Ingredients
- 2 teaspoons canola oil $
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces $
- 1 cup chopped onion (about 1 medium onion) $
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons garam masala
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 cups chopped plum tomato (about 2 tomatoes)
- 1 cup uncooked basmati rice
- 1/3 cup golden raisins $
- 1 (14-ounce) can fat-free, less-sodium chicken broth $
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 4 lime wedges $
Preparation
- 1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.
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