Chicken biryani-Chicken biryani recipe (Easy Chicken Biryani recipe at Home)

                   Chicken biryani recipe 

         (Easy Chicken Biryani recipe at Home)

 

 

Chicken Biryani

 

 Cooking Time

• 20 minutes of preparation

• Cooking Time: 75 minutes 

• Serves: 8

Chicken Biryani

There are SO many different chicken biryani recipes available, and I know you're probably getting bored of trying to find one that you can rely on. One of the meals that I receive the most requests for is biryani.

Chicken, parboiled rice, fried onions, and coriander are layered to create chicken biryani. The chicken biryani is prepared using the dum method, which requires cooking it completely on low heat once it has been piled in a single pot. The biryani is cooked to perfection throughout this phase by keeping the lid on the entire time to allow the steam to build up. 

Describe Chicken Biryani.

Layers of rice and meat seasoned with curry are used to make the intricate rice dish known as biryani.
Given the use of adornments and sumptuous finishes, it should not be surprising that biryani has Persian cuisine roots.

There are two basic ways to prepare chicken biryani:

•  kachi (raw) : this is produced by cooking parboiled rice with raw meat 
• Pakki (cooked), which is created by steaming parboiled rice with cooked meat.

The term "pakki" (or "cooked") refers to the most well-known variety of biryani in Pakistan. Other well-known kinds included Sindhi, Karachi-style, and Bombay biryani. 

These flavours are combined in a dish that is similar to what you could order at a typical dinner party or restaurant in Pakistan or India. 

What does this graph represent?

Serving Weight 360 g

• Calories609kcal
• Protein24.0g
• Fat15.3g
• Saturated fat2.5g
• Trans fat0.2g
• Cholesterol43.0mg
• Carbohydrate93.7g
• Sugars (Total)8.5g
• Fibre5.8g
• Sodium960.00mg
• Salt2.4g
• Iron2.6mg
• Vitamin A92.6RAE
• Vitamin C62.1mg
• Vitamin D0.2mcg
• Vitamin B120.4mcg
• Potassium1055.0mg 

 

 However, I'm going to provide you the recipe for chicken biryani made in the Pakistani way right now. This dish is really straightforward to prepare. And it's a recipe that I am pleased with after numerous tries to achieve the ideal spice balance in the dish. When I first started making chicken biryani at home, I bought ready-mixed spices from the store to make my own biryani masala.

But because they include a lot of hot chili powder, I found them to be extremely scorching. Therefore, if I used the spice blend as advised, the outcome was a tasty but extremely spicy biryani. And even though the dish would be less spicy if I were to reduce the number of spices, the flavor would still be off. 

 

Read More:  Fried rice recipe (how to make fried rice at home)

INGREDIENTS

• 250 g (1 cup) of 2% fat plain yogurt
• Cumin powder, 1/2 tsp.
• 12 teaspoon turmeric powder
• Black pepper, six 
• 1 teaspoon chili powder 
• 1/2 tsp. mace 
• Garam masala powder, 1 teaspoon 
• 1 teaspoon garlic paste 
• 1 teaspoon ginger paste 
• 2 green peppers, cut finely 
• 8 plums 
• 1/tsp saffron 
• two very huge onions 
• two big tomatoes 
• 3 teaspoons of salt 
• 8 medium-sized portions of one entire chicken 
• Sunflower oil, 85 ml 
• 6 medium potatoes, quartered after peeling 
• 6 cardamoms, green 
• 2 sticks of cinnamon 
• 1 teaspoon cumin seeds 
• 50 g (1 cup) finely chopped fresh coriander 
• 50 g (1 cup) of washed and chopped fresh mint
• 570 g (3 cups) basmati rice 
  

Chicken Biryani

Directions

1. Combine the yogurt, tomatoes, spice powders, garlic, ginger, green peppers, plums, half a teaspoon of saffron, and salt in a large bowl.
2.    Add the chicken pieces and mix thoroughly to ensure that all the chicken pieces are coated. For two hours, marinate undercover.
3. In a big saucepan, bring the water to a boil.  . Add the rice after draining it into the water.
4.    Allow the water to boil and cook for 5 minutes until the rice is par-cooked. Drain the rice into a strainer and allow it to cool.

5. In a frying pan, heat 2 tablespoons of the oil. For six minutes, fry the potatoes over medium-high heat. The potatoes have to be half-cooked and have a light golden color. Take out and place aside.

6. Add the remaining saffron to the warm milk. Stir, then put aside.

7. Heat all but 1 teaspoon of the oil in a large saucepan over high heat. And then toss in the onions.
Add half of the whole spices, minus cumin, after 4 minutes.

8. Cook to a golden brown color. To make sure they brown evenly and don't stick to the bottom, stir regularly. 

9. Combine the chicken pieces and the entire marinade, then whisk. Cook the chicken for 12 to 15 minutes over low to medium heat, or until it is almost done and is beginning to pull away from the bone. To keep the mixture from sticking, stir often. Make sure the chicken mixture doesn't become overly dry. You can add 1-2 tablespoons of water.

10. Turn down the heat. Add half of the coriander and mint to the chicken along with the potatoes.
Mix just enough not to smash the potatoes.

11. Place the chicken and potatoes on top of the drained rice. To the milk and saffron, add 1 tablespoon of heated water. Pour over the rice after stirring. 

12. Add the remaining whole garam masala and cumin seeds to the 1 teaspoon of oil that is still in the small frying pan. Pour the oil and spices on top of the rice after a brief period of frying. Add the remaining mint and coriander.

13. Cook the food for 20 to 25 minutes with the lid snugly on the pan. When the rice is finished cooking, it will puff up and start to taste like chicken and spices. Make sure the chicken is well cooked.

14. To serve, transfer the rice to a sizable serving plate and top it with the chicken.

15. Hard-boiled eggs can be optionally added to the biryani. 

 

Read More:  Chicken pulao - chicken pulao recipe

To Complete

After the chicken biryani has finished cooking, let it cool for five minutes before garnishing it with the remaining onions.
Salad and Raita (spiced yogurt) should be served hot.

Notes 

• When chicken is cooked, more water is released.
In order to ensure that the masala sauce's liquid quickly evaporates, you might need to cook it at a medium-high temperature.
However, be cautious and constantly check to ensure that it doesn't become overly dry.

• Before placing the pot lid on the pot to steam, line it with a tea towel.
It aids in absorbing the steam water to prevent drips or drops from falling onto the rice.

 

 Serving suggestions for biryani

• Since the chicken biryani can be eaten on its own, a straightforward cucumber or mint raita would do as a side dish.
• The crunch and texture of kachumber salad or freshly cut, crisp vegetables like carrots, onions, or cucumbers will be added. 
• Aloo Ki Tikki (Potato Cakes), Chapli Kabab, or Shami Kebab would go nicely with it if you were presenting it to guests. 
• A curry like this Easy Instant Pot Beef Curry (Stew) or Beef Kofta Curry would be great with naan if you want to make the spread complex.  

 

For More Recipes: VISIT

 

The best chicken Biryani

The ideal dish for a celebration and indulgence is chicken biryani.

The key to making this rice and chicken meal is to first cook the chicken in the biryani masala before adding the rice.
You don't really need anything else for this comfortingly tasty one-pot meal.

If you insist on having a side dish, you can serve it with salad and minted yogurt.

The distinction between pulao and biryani

Traditional rice meals from South Asian locations include biryani and pulao rice, both of which are flavorful.

Although they employ similar ingredients, they are manufactured differently. In a seasoned stock, pulao rice is cooked.
Red meat, such as beef, lamb, mutton, or goat's meat, can be used to prepare the stock.
To produce the stock, you can alternatively use chicken or even vegetables.

The spices used in pulao rice are entire spices. While some biryani recipes call for garam masala, others call for ground spices. Biryani is just like making a curry with rice. 

 

When to eat the meal and how to do so

This rice and chicken dish is typically eaten during festivals or celebrations like Eid, weddings, family get-togethers, etc.

However, nowadays, people can make biryani rice whenever they want.

For myself, I make chicken biryani usually every other week. since making this dish is actually very simple. It's similar to a one-pot meal.

This dish combines both carbohydrates and protein. Because any leftovers may be eaten the next day, it's the perfect menu for the middle of the week. Therefore, if you like, you merely need to make a veggie salad to accompany it.  

How to make this recipe successful

• Therefore, I favour using boneless chicken thighs when cooking with chicken. because they cook more quickly and taste better. However, you may always use ground chicken, bone-in chicken, or chicken breast (chicken keema).

• As for the potatoes, I advise going with waxy varieties like Charlotte, new, Jersey Royal, or baby potatoes. The cause of this is that they maintain their shape well, are not easily broken, and do not get mushy. 
•   You can always use fresh tomatoes for sauce. However, tomatoes in a can are also tasty.
  In fact, I use canned tomatoes a lot of the time. simply because keeping them at home is more practical and durable than keeping fresh ones. 
• Please select natural yogurt with no flavour.Use natural yogurt from Asian markets if at all possible. because its tart flavour makes the spices' flavour even more flavorful. 
• Any neutral cooking oil of your choice is acceptable. I typically use vegetable oil, rapeseed oil, or sunflower oil.  

 

 

 FAQs

Q.Why is biryani so delicious?

A. The meat itself and a variety of spices, such as ginger, garlic, nutmeg, cardamom, cinnamon, saffron, and rosewater, give the rice its powerful flavour.



Q.Is biryani a nutritious dish?

A. Because it contains rice, non-vegetarian biryani is a wonderful supply of carbohydrates and is also a good source of protein thanks to the chicken, mutton, fish, and egg.
Vegetable biryani is a nutritious way to include a lot of vegetables in one dish and is an excellent source of vitamins and minerals. 

Q.What causes the golden hue of biryani?

A.Saffron, which not only contributes colour but also flavour, gives authentic biryani its hue.



Q. Can I have biryani on a daily basis?

A. As long as you consume it in moderation, biryani is good.
Ordering frequently would be disastrous because fat and high cholesterol is unavoidable risks.
After eating the biryani, go for a 30-minute walk before drinking rose oolong tea.
This aids in the removal of fat.