CHICKEN BIRYANI

CHICKEN BIRYANI RECIPE |INDIAN FOOD|

FOOD DATA(CHICKEN BIRYANI)

Chicken Biryani origin from Mughal Empire(1526-1857).

At first this was a meal only for biryani kings. Rani Mumtazi then served this biryani meal to her government soldiers.In the course of the gala, it became the food that the world loved. More information about Chicken Biryani Click Me.

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Hey! hi and hello friends i am your friend chef pattu. This article i will share CHICKEN BIRYANI RECIPE,PRAWN BIRYANI RECIPE,VEG BIRYANI RECIPE,MUTTON BIRYANI RECIPE,and then MUSHROOM BIRYANI RECIPE.
And i will tell about CHICKEN BIRYANI benefits and recipe tips. First i will share Chicken Biryani recipe.
Ok let we start cooking…

INGREDIENTS OF CHICKEN BIRYANI

  • Chicken thighs
  • Chicken thighs= 3 pounds
  • Salt as per taste
  • Garlic=1 teaspoon(minced)
  • Ginger=1 teaspoon(minced)
  • White pepper=1 teaspoon
  • Cumin spice=1/2 teaspoon
  • Paprika, curry, chili , coriander(about 1/2 teaspoon each)
  • Yogurt=1/4 cup
CHICKEN BIRYANI
CHICKEN BIRYANI
  • Cooking oil=2-3 tablespoons
  • Garlic=1 tablespoon(minced)
  • Ginger=2 teaspoons(minced)
  • Onion chopped=1 medium(minced)
  • Bay leaf=1
  • Cumin spice=1 teaspoon
  • Cardamon pods=3-4 teaspoons
  • Curry spice=1 teaspoon
  • Cinnamon stick=1-2
  • Chili spice=1 teaspoon (optional)
  • Smoked paprika=1 teaspoon
  • White or black pepper=1/2- 1 teaspoon
  • Cashew=1/3-1/2 cup (optional)
  • Basmati rice=2 cups
  • Red bell pepper=1 (chopped)
  • Water=4 cups
  • Cilantro= 2 tablespoons(optional)

HOW TO MAKE CHICKEN BIRYANI:

First we take a big bowl and add Greek Yogurt in it together with chili powder, turmeric along with salt as per your taste in a very small bowl. And mixed well using a spoon and then, add the chicken thighs within the mixture and rub with this mixture.

Keep aside for about 25-30 minutes, so the Yogurt mixture is properly absorbed by the chicken.Also, soak saffron within the milk to make saffron milk and keep aside.

Second step we add the slit green chilies to the mixture together with ginger -garlic paste , frying the mixture once more for a second , and then add coriander powder and turn the flame to medium-low while stirring and cooking the masala, and Quickly add the marinated chicken and mixed for a minute and then the ingredients absorb the juices properly.

Turn the flame to medium once more and heat-through for about 6 minutes. And turn it over to low heat, and cover with a lid and let simmer for 5 minutes.

Make sure to keep stirring during the whole process, else the chicken may stick with the bottom , eventually ending up burnt. You’ll add little water, if you discover the consistency too thick.

Once done we turn off the flame and add half of the boiled rice within the pan and keep the rest aside until needed.Sprinkle milk soaked saffron together with garam masala , mint and coriander leaves.

And place the remaining rice over this layer and garnish with a similar mentioned four ingredients.

Last step cover the lid, and turn the flame to low medium and let the rice cook for regarding 6 minutes. Once the process done we place it off and let the biryani keep covered for regarding another 10 to 15 minutes. And finally serve Chicken Biryani eat and enjoy your family.

Tips:

This is the most important method that the rice can and should not beat for Chicken Biryani

NUTRITIONAL FACTS:

Calories-292; Fat-9.4 g; Cholesterol-48 mg;Sodium-419 mg; Potassium-462; Carbohydrates-31 g;Protein-20 g.

PRAWN BIRYANI RECIPE

PRAWN BIRYANI
PRAWN BIRYANI

INGREDIENTS FOR BIRYANI MASALA

  • Ajwain=1 tablespoon(carom seeds)
  • Fennel seeds=1 tablespoon(saunf)
  • Cardamom= 5(Elaichi)
  • Clove powder=5(laung)
  • Cinnamon stick=4(Dalchini)

FOR BIRYANI:

  • Basmati rice=2 cups
  • Prawns=1-1/2 cups(cleaned and deveined)
  • Onions=2 (finely sliced)
  • Sunflower oil,as required
  • Bay leaves=2 (tej patta)
  • Cinnamon stick=1 (Dalchini)
  • Cloves=4(laung)
  • Cardamom=3 (Elaichi)
  • Star anise=1
  • Red chili powder=1 tablespoon
  • Turmeric powder=1/4 tablespoon
  • Lemon=1/2
  • Curd=1/2 cup
  • Mint leaves=1 cup(chopped)
  • Salt as per taste

HOW TO MAKE PRAWNS BIRYANI RECIPE

Step 1:

To begin making the Prawns Biryani recipe, firstly dry roast the ingredients mentioned under Biryani Masala just like the fennel seeds, ajwain seeds, cardamom,cinnamon and cloves and grind them into a fine powder.

Add oil during a wok/Kadhai and saute the onions on medium heat until the onions are dark -brown and crisp.

Soak basmati rice in water for about half -hour.

In a bowl ,add clean and deveined prawns,turmeric powder,one tablespoon of biryani masala, red chilly powder, half lemon juice,1/2 teaspoon of salt,1/2 cup of chopped mint leaves,1/2 of the deep-fried onions and curd .

Combine everything well with the prawns and put aside for about an hour.

In a medium sized pan, add five cup of water ,one tablepoon of biryani masala ,cloves,cinnamon, bay leaves,1/4 cup of mint leaves, one table spoon of oil and remaining salt.

Boil water over high flame .

To the boiling water ,add the soaked rice and cook on high flame for concerning four to five minutes.

Do not over cook the rice. Over cooking rice might make them mushy and rice would possibly break.

Step 2:

Drain the water from the the rice instantly and put aside.

Meanwhile ,in another medium wide pan, spread the remaining half tablespoon of oil on the bottom of the pan spread the marinated prawns  because the bottom layer of the pan.

Add half the remaining cooked onions and spread them equally higher than the prawns. Sprinkle the mint leaves equally.

Layer the rice over the prawn masala and spread them qually.

Garnish with the leftover cooked onions. Dissolve a pinch of saffron in hot water and pour them on high of the layered rice.

Cover the pot with the lid and cook the layered rice on high flame for about ten minutes. Don’t open the lid while layered.

Reduce the flame and cook the biryani for regarding twenty minutes.

Turn off the heat and take away the lid after 15 minutes of resting time.

Combine the biryani well such the masala’s and rice is well combined.

Garnish with cilantro and it’s able to be served. Prepare this spicy prawn biryani and serve it with Tadka raita,Tomato onion cucumber raita  orthe other side dish of your choice for an ideal weekday lunch or dinner.

VEG BIRYANI RECIPE 

VEG BIRYANI
VEG BIRYANI

INGREDIENTS

  • Basmati rice=1 cup (soaked in water for 30 minutes)
  • Whole green cardamom=6(divided)
  • Cloves=4(divided)
  • Salt=1 teaspoon(divided)
  • Ghee=2 teaspoon(divided)
  • Red onion=2 medium  (thinly sliced,divided)
  • Broken cashews=2 tablespoons
  • Potato=1 small cubed
  • Cauliflower florets=1/2 cup (medium sized florets)
  • Carrot =1 medium(cut diagonally)
  • Green beans=5-6(cut diagonally)
  • milk=2 tablespoons(30ml)
  • Saffron strands(generous pinch)
  • Ginger =1 inch(crushed)
  • Large garlic cloves=4-5 (crushed)
  • Green chilies=2 (crushed)
  • Oil=1.5 tablespoons(22 ml)
  • Cumin seeds=1/2 teaspoon
  • Cinnamon stick=1 inch
  • Bay leaf=1
  • Whole black peppercorns=3
  • Plain yogurt=1/3 cup
  • Biryani masala=1.5 teaspoon(or)
  • Use garam masala=1 teaspoon
  • Kashmiri red chili powder=1/2 teaspoon
  • Water=1/4 cup
  • Cilantro=2 tablespoons(chopped)
  • Mint= 2 tablespoons(chopped)
  • Rose water or kewra water=1.5 teaspoon

INSTRUCTIONS

Step 1:

Cook the rice and then soak the rice in three cups(25 oz) water for 30 minutes. Once the rice has soaked , drain the water using a colander.

Heat a pot filled with water , add three green cardamom, a pair of cloves and 3/4 teaspoon salt to that. Let it come back to a boil. Add rice, stir with a spoon.

Let it cook uncovered (don’t lower the heat) until it’s nearly cooked (around 70-75% cooked however not totally cooked).

There ought to be a bite to that . This takes around six to seven minutes.

And then reuse the heat and drain rice in a bowl or colander. You’ll add a teaspoon of ghee to the rice and set aside.Caramelize onion& cashews and pan fry the veggies.

Heat 1.5 tablespoons ghee during a pan on medium heat. Once hot, add one sliced onion to that and Cook until they turn golden brown and caramelize.

This takes around eight to nine minutes. remove on a plate.

To a similar pan, currently add cashews and cook until golden brown, around one to two minutes.Remove on plate and put  aside.

To  same pan add potato, cook for two minutes until brown. Remove on a plate.

To a similar pan, currently add cauliflower , beans and carrots. Saute for two to three minutes until veggies appear brown.Remove on a plate.

This pan veggies is a further step and you’ll skip it and directly cook the veggies afterward. I prefer doing the additional step because it gives the veggies a pleasant texture.

Step 2:

Make the saffron -milk and cook the vegetables.

Heat two tablespoon milk during a pan. And once the heat add saffron strands then crush it before adding.

Let it sit for ten minutes for that stunning yellow color. And  then saffron milk is ready (set aside.)

Then garlic ,crush ginger and chili using a mortar and pestle. Set aside.

Heat 1.5 tablespoon oil during a pan/pot on medium heat . Add cumin seeds, cinnamon stick, bay leaf, peppercorns, remaining three cardamom and remaining two cloves.

Stir and let the spices sizzle for few seconds . And the sliced onions and also add 1/4 teaspoon salt.

Cook for three to four minutes until onions turn brown. Then add the crushed ginger-garlic and green chilies paste .

Cook for two minutes until the raw smell goes away.Remove pan from heat and whisk within the yogurt,whisking continuously until it’s all absorbed.

Put the pan back on heat. Add all the veggies and toss to mix.Add the biryani masala and kashmiri red chili powder.

Add 1/4 cup water. Let it cook for around six to seven minutes until veggies are almost cooked however not overcooked.almost be firm to bite.

You may also cover the pan, I typically cook uncovered . There should not be a lot of water left, it ought to be kind of thick mixture.

REMOVE FROM HEAT:

Layer the biryani

Now take  a large bottom pan. I initial grease the bottom of the pan with ghee.

Then add a half of the rice . high with half cooked onion, half of cooked cashews and half cilantro and mint. Add 1/2teaspoon of rose water.Currently place the veggies on high (all  of it).Then add another rice layer (remaining rice) on high of the veggies. Then  top it with remaining with cooked onion, cashews ,cilantro and mint.

Add the ready saffron milk and also the remaining one teaspoon rose water on high.

And finally drizzle one teaspoon ghee on high.Sprinkle some biryani masala.

I did a pair of layers of rice and one layer of veggies. If you pan in tiny you’ll do additional layers,however the end layer must always be of rice.

Cover the pan  tightly with aluminium foil. Then cover with a fitted lid.

Heat a flat pan on medium heat.Once hot, reduce the flame to lowest. Place your biryani pot on high of the pan and let it cook for twenty five to half-hour on lowest heat (dum).

Scoop out the biryani from the bottom of the pan in order that every serving has each the veggies and also the rice.

Serve vegetable biryani with a side dish.

MUTTON BIRYANI RECIPE

MUTTON BIRYANI
MUTTON BIRYANI

INGREDIENTS OF MUTTON BIRYANI 

FOR THE RICE

  • Basmati rice=500 gms blanched
  • Star anise=1
  • Bay leaves=2
  • Two Black cardamom
  • Black cumin seeds=2 teaspoons
  • Black peppercorn=6
  • Green cardamom=6
  • Cinnamon sticks=2
  • Cloves=6
  • Fennel=1 teaspoon
  • Jaiphal=1/4
  • Javitri=1
  • Salt=3 teaspoons

FOR MUTTON MARINATION

  • Mutton= 1 kg (cut in 2 inches pieces)
  • Garam masala=1 tablespoon
  • Garlic paste=1 tablespoon 
  • Ginger paste=1 tablespoon
  • Raw papaya paste=3 tablespoon 
  • Hung curd=4 tablespoons
  • Lemon=1 (juiced)
  • Coriander powder=1 tablespoon
  • Cumin powder=1 tablespoon
  • Red chili powder=1 tablespoon
  • Salt=1 tablespoon
  • Onions=4 sliced
  • Tomatoes=2 chopped
  • Milk=1/4 cup 
  • Ghee =1 tablespoon
  • Saffron strands=1/4 teaspoon
  • Oil= 1.5 tablespoons(22 ml)
  • Rose water=1 tablespoon
  • Kewra essence=1 teaspoon
  • Green chilies=4

HOW TO MAKE MUTTON BIRYANI 

MARINATING THE MUTTON:

To the mutton add the beaten curd,ginger-garlic paste, raw papaya paste, chilly powder, salt, lemon juice , garam masala.

Allow the mutton to marinate for three hours.

PREPARING COOKED ONIONS OR BARISTA:

Slice a pair of onions very thinly. Separate the slices.In a pan or kadai add oil fry the onion slices until nicely brown.

Take care to not burn them.Fry in tiny batches. Don’t place all the slices at a time, that may lead to lumpy messy onions.

Make sure all the onions slices cooking are dipped in oil, if required add additional oil. Keep stirring continuously however gently for an even brown color.

Take the cooked onions out with a slotted spoon or ladle.

Keep them on a paper -towel lined plate.This crispy brown cooked onion slices are called Barista.

COOKING THE MUTTON:

Heat ghee during a thick-bottomed pan.

Add remaining sliced onions and green chillies . Cook ,stirring continuously, until onions are light golden brown.

Add ginger paste and garlic paste  and blend well.

And then add marinated mutton and cook on high heat for eight minutes.

Add coriander powder ,cumin powder and red chili powder.Combine completely .

Stir in 3 cups of water , bring it to a boil, reduce heat and cook covered until mutton is almost cooked.

Add tomatoes,salt, garam masala powder and fresh coriander leaves.

Cook for 15 minutes on medium on medium heat, stirring often.The ghee would be separated from the spices and there shouldn’tbe any watery gravy to the meat.

PREPARING THE RICE:

Use only best quality long grain Basmati rice . Soak the rice for twenty minutes in water. Wash well until the water runs clear. Drain all the water.

In a little piece of fabric take cardamom, cinnamon, cloves, javitri,jaiphal,black peper,shahi jeera, star anise and tie a knot to make a bag(potli).  

Bring 750 ml water to boil, add rice, bay leaf,salt and potli, cover and cook until rice is completed 1/3rd.

Drain the water &remove the full masala potli.

PREPARING THE SAFFRON -MILK:

Take 1/4th cup hot milk during a cup and dissolve saffron strands with in the milk.

Cover and wait for twenty minutes. Add rose water and Kewra essence within the milk. Combine well and cover. Keep aside.

LAYERING THE BIRYANI:

Take a medium heavy bottom pan with tight fitting lid.

Add a pair of tbsp ghee to the pan.Melt the ghee on low heat.Turn and rotate the pan carefully that the ghee will coat the bottom and sides of the pan.Turn off the heat.

Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water ,add cooking onion slices and ghee.

 Again add a layer of rice  , then meat………go on like this until you’re done.High and bottom layer are of rice.

Cover with chopped mint leaves or coriander, cooked onion and slit green chillies and juice of half lemon.

Put the lid on. Seal the pan with flour dough or aluminium foil, then place the lid. Keep the heat to lowest.And cook the biryani during this ‘dum’ method for 40 minutes.

Make sure your pan is heavy-bottomed or the rice can burn.Otherwise you will place a flat tawa then keep the pan on it tawa.

After forty minutes turn off the heat and let the biryani stand for another ten minutes. Transfer to a serving bowl.

Serve with raita and salad.

MUSHROOM BIRYANI RECIPE

MUSHROOM BIRYANI
MUSHROOM BIRYANI

INGREDIENTS:

FOR MARINATING RICE

  • Basmati rice or Seeraga samba rice=500 gm
  • Ghee for marinating rice=1 teaspoon
  • For ground paste
  • Mint leaves=1/4 cup (chopped)
  • Coriander leaves=1/4 cup(chopped)
  • Green chilies=3 to 4 
  • Medium garlic cloves=3 to 4
  • Ginger=1/2 inch
  • water

FOR MARINATING MUSHROOMS

  • White button mushrooms=250 grams(quartered)
  • Fresh curd=3 tablespoon (yogurt)
  • Turmeric powder=1/4 or 1/3teaspoon
  • Red chili powder=1/2 teaspoon
  • Garam masala powder=1/2 teaspoon
  • Coriander powder= 1 teaspoon(ground coriander )

OTHER INGREDIENTS

  • Oil=2 to 2.5 tablespoon
  • Cinnamon=1 inch
  • Green cardamoms=2
  • Cloves=3 to 4
  • Black pepper=6 to 7
  • Medium tejpatta=1 (Indian bay leaf)
  • Single strands of mace=2
  • One small piece of stone flower(optional)
  • Marathi moggu=2 (optional)
  • Fennel seeds=1 teaspoon
  • Medium onions=2 (thinly sliced)
  • Medium tomato=1 chopped
  • Water or add as required=1 cup
  • Thick coconut milk=1 cup
  • Coriander leaves=2 to 3 (chopped)
  • Salt as per taste

INSTRUCTIONS:

PREPARING AND MARINATING RICE

First rinse rice very well in water.Then soak the rice in water for half -hour.

After half-hour,drain the rice and add one tsp ghee to it.

Coat the rice with ghee very well and allow to marinate for twenty to twenty five minutes. instead of marinating ,you’ll be able to additionally saute the rice in ghee gently.

PREPARING VEGGIES:

When you prep the ingredients and keep the rice for soaking . Initial rinse or wipe dry and so quarter the mushrooms.Take the mushrooms  during a bowl.

Slice thinly a pair of medium onions.Chop one medium to large tomato. additionally chop three to four green chilies,three  to four medium garlic cloves and 1/2 inch ginger. Additionally chop mint and coriander leaves.

PREPARING THE GROUND PASTE

In a little grinder or chutney grinder , take 1/4 cup chopped mint leaves,1/4 cup chopped coriander leaves and also the chopped green chilies,garlic and ginger.

And add 1/2 tablespoon of water and grind to smooth paste.

MARINATING MUSHROOMS:

Add the ground paste along side three tbsp curd to the chopped mushrooms.Add 1/4 to 1/3 tsp turmeric powder,1/2 tsp re chili powder ,1/2 tsp garam masala powder and 1 tsp coriander powder.

Gently combine all the ingredients with the mushrooms . Cover and keep aside to marinate for thirty to forty minutes.

Take all the full spices and keep aside.

MAKING MUSHROOM BIRYANI

Heat 2 to 2.5 tbsp oil during a thick bottomed pot or pan.Add the full spices and saute them until they’re fragrant.

Then add the sliced onions. Stir fine and saute them on a low to medium flame. Add a pinch of salt for tasty cooking of the onions.

Stir usually and saute until the onions become golden.

Then add tomatoes. Stir and saute the tomatoes for regarding a pair of minutes.

Add the marinated mushrooms. Stir fine and saute the mushrooms for six to seven minutes or until they shrink and you see oil specks on high.

In the bowl there’ll be some marinade left. Add one cup of water and blend the marinade with the water.

Add water as needed depending on quality of rice. you’ll be able to add from 1/2 to 1 cup water. Since I used organic basmati rice,I further add one cup of water.

Add this water to this mushrooms .Then add one cupthick coconut milk. Stir well.

Season with salt and stir. On a average flame bring the mix to a boil.Then add the ghee coated rice. Stir well.

COOKING MUSHROOM BIRYANI

Cover the pot or pan with lid. Check once or double when rice is cooking .

On sim or low flame cook the biryani until the rice grains are done.Intensity, it will take ten to twelve minutes.

Once the rice grains are cooked, cover and allow to stand for five minutes before serving mushroom biryani. Then gently fluff the rice with a fork.

Garnish with mint or coriander leaves and serve mushrooms biryani with a salad. 

I hope you like this please share your family and friends. 

Thank you!

MY FAVORITE FOOD RECIPES:

Apple pie, Masala dosa, Fluffy pancakes, Hot dog, Hamburger, Texas barbecue, Tacos, Mozzarella stick, Chicken fingers, and Fried chicken.

MORAL:

Don’t focus on how much you eat. Focus on what you eat.

Eat well ,Live well ,Be well!

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3 thoughts on “CHICKEN BIRYANI RECIPE |INDIAN FOOD|”

  1. Thanks for the sensible critique. Me & my neighbor were just preparing to do a little research on this. We got a grab a book from our area library but I think I learned more clear from this post. I am very glad to see such wonderful info being shared freely out there.

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