RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."
Provided by Julia Moskin
Categories dinner, grains and rice, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
- In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
- In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
- Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
- Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
- When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
- If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
- Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.
CHICKEN BIRIYANI BEGGARS POUCHES
This is my attempt at an entry for the RSC6 contest! I think I have come up with something that is not only visually a knockout, but delicious as well. I hope you will give it a try!
Provided by MarieRynr
Categories Asian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Mix the cayenne powder, coriander powder and tumeric powder, set aside
- In a clean food processor grind the medium onion, garlic and ginger to a paste
- Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
- Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
- Do the same to the cashew nuts and raisins and set aside
- Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
- Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
- Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
- Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
- Remove from heat and let cool
- Cut the phyllo sheets in half, so you have 32 squares
- cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
- Place one sheet of phyllo on your work surface
- Brush with a little melted butter, especially the edges
- Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
- Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
- Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
- Sprinkle 1/8th of the cashews and raisins on top
- Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
- Pinch the gather together and hold for 5 seconds
- This will hold the package closed
- Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
- Refrigerate until ready to bake (this can be made in advance up to this point)
- When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
- Preheat oven to 375*F
- Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
- To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
- If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf
Nutrition Facts : Calories 559.2, Fat 45.6, SaturatedFat 27.4, Cholesterol 140.6, Sodium 305.5, Carbohydrate 29.3, Fiber 1.5, Sugar 5.2, Protein 10
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
RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM
Steps:
- 1. Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside. 2. In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside. 3. In a rice cooker, heat oil in cooking bowl on "cook." When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally. 4. Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface. 5. Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker. 6. When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more. 7. If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain. 8. Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins. Yield: 4 to 6 servings. Note: Lacking a rice cooker, biriyani can also be made in a heavy round pot with at least a 3-quart capacity. After adding broth in Step 5, raise heat to bring mixture to a simmer, then immediately reduce heat to very low. For Step 6, turn heat off.
SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI
If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
- Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
- Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
- Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
- Add in yogurt, cook stirring constantly for 2 minutes.
- Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
- Add in cooked rice; stir to combine.
- Season with more salt and black pepper to taste.
- Sprinkle with chopped cashews.
Nutrition Facts : Calories 610.5, Fat 27.2, SaturatedFat 6.6, Cholesterol 83, Sodium 780.7, Carbohydrate 60.6, Fiber 3.6, Sugar 19.9, Protein 34.5
CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON
Steps:
- 1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside. 2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes. 3. Stir in the reserved rice and 1 1⁄4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.
SRI LANKAN CHICKEN BIRIYANI
Super nutty , fruity, chicken dish.I cooked this yesterday and it was super. This is a one pot dish so not too much washing up, (that's a bonus) I served this with naan bread, but a crusty bread would work well.
Provided by Brian Holley
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan and fry the onions till golden brown.
- melt the butter in the same pan.
- Add the peas, raisins and fry for 1 minute.
- Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.
- Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.
- Add the meat and black pepper, cook for 10 minutes.
- Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.
- Add 1 1/2 cups of water and cook till the meat is almost cooked.
- Remove 1/2 cup of the gravy and set aside.
- Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.
- Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.
Nutrition Facts : Calories 1054.6, Fat 47.1, SaturatedFat 14.2, Cholesterol 108, Sodium 424.3, Carbohydrate 123.5, Fiber 7.7, Sugar 25.7, Protein 37.5
CHICKEN BIRIYANI
Taken from the Reader's Digest Great Recipes for Good Health Cookbooki. This quick version of the Indian dish is a perfect way to use up leftover chicken or turkey can be substituted.
Provided by jonesies
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Cook the rice according to package directions, omitting the salt but adding 2 of the garlic cloves, the cinammon stick and the bay leaf. When rice is done, discard the garlic, cinnamon and bay leaf.
- Meanwhile, in a blender or food processor, make a paste of the onion, ginger, lemon juice, cumin, coriander, turmeric, cinnamon, cloves, cardamom, pepper and remaining garlic by blending for 10 to 15 seconds.
- Transfer the past to a large bowl and blend in the hyogurt. Add teh chicken, tossing to coat well.
- Place the rice in an ungreased shallow 1 1/2 quart casserole, spoon the chicken mixture on top, cover, and bake for 35 minutes. Toward the end of the baking period, steam the cabbage for 10 minutes over boiling water until it is tender but still crisp.
- Cluster the cabbage and apple in the center of the biriyani casserole. Serve immediately.
Nutrition Facts : Calories 198, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.7, Sodium 56.4, Carbohydrate 40.5, Fiber 2.6, Sugar 10.2, Protein 6.5
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