chicken biryani recipes...
Does anyone have any recipes they'd like to share?
I made a chicken biryani for the first time tonight, using onions, garlic, ginger, cardamom, cinnamon, clove, nutmeg, chilies, bay leaf, cayenne, cumin, ground coriander, saffron, chicken thighs, tomatoes, mushrooms and rice.
What spices do you like to use?
For a south african indian biryani try adding a layer of boiled black lentils on top of the meat masala yogurt mix in the pan. Also add some peeled hard boiled eggs and then cover with parboiled rice and bake. We've always preferred this version and make it often in our household.
For non traditional try salmon biryani.
1 C unflavored yoghurt
1 T Ginger paste
1 - 2 tsp garlic, minced
2 to 3 whole green chilis, minced
1.5 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 T garam masala
1 tsp ground cardamom
2 tsp ground red chili (NOT chile powder)
1 tsp salt
2 chicken breasts or 4 thighs, boned and skinned, cut in 2" chunks
Mix the yoghurt and spices together and marinate the chicken for at least 3 to 4 hours.
Heat 1/4c of water to a boil and pour over a pinch of saffron threads. Let soak 10 to 15 minutes.
2 c long-grain white rice, preferably basmati or jasmine
Bring 2 c of water to a rolling boil. Pour rice in, stirring constantly. Reduce heat to medium and cook for 10 minutes, then drain.
2 T oil
1/2 tsp cumin seed
1 large onion, sliced
Heat about 2 T of oil in a heavy sauce pan. Add 1/2 tsp of cumin seeds and fry til they just start to brown. Add the onions and brown them. Add the marinated chicken and cook over low-med heat for about 10 to 15 minutes. Add water as necessary to keep from sticking, and to make a light "gravy". Remove from heat and set aside.
4 C water or light chicken stock, brought to a boil
1/4c ghee or melted butter
the drained parboiled rice
Stir the ghee or melted butter into the drained, parboiled rice and stir until the rice is well coated.
Layer about 1/3rd of the rice into the bottom of a large casserole dish.
Drizzle about 1/3rd of the saffron/water over the rice. Add about half the chicken.
Put another layer of rice, drizzle about 1/3rd of saffron water. Then the other half of the chicken, then the rest of the rice. Drizzle with the rest of the saffron water.
pour the boiling water or stock into the casserole dish, carefully, around the sides of the casserole so you don't disturbe the layers or wash all the saffron and ghee down to the bottom. Cover and bake at about 350 F for about 25 to 30 minutes, until the water is all absorbed into the rice.
Sprinkle with carmelized onions, chopped cilantro, roast cashews, and/or raisins and serve.
Nigella Lawson has a recipe for a rice-stuffed pumpkin which I like the idea of. However hers uses cranberries and is a bit more Thanksgiving themed; I'm wondering if I could do something more like a biriyani in flavouring, and with meat. I can't decide if the flavours would work with pumpkin!
Leaving aside whther or not it would taste good, her recipe suggests par-cooking the rice and then baking in the pumpkin for 1.5 hours. Would that be far too long for this biryani, do you think? Maybe I could par-bake the pumpkin, and add the rice for the last half hour.
Yeah, I think that would way overcook the rice. I think it might work better if you baked the pumpkin most of the way and then added it to a rice pilaf as above, layering. Keep in mind it will be steam-cooked once you layer it into the rice and cover the casserole. I don't know how that might affect the flavor as opposed to purely baked pumpkin.