Best Chicken Biryani Bake Recipes

CHICKEN BIRYANI RECIPE

Chicken Biryani Recipe image

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).

Provided by Swasthi

Categories Main

Time 1h25m

Number Of Ingredients 27

Ingredients

½ kg chicken ((1.l lbs))
3 tablespoons plain yogurt ((curd or dahi))
1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))
½ teaspoon salt
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety))
½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes))
1 tablespoon Lemon juice ((optional))
1 bay leaf ((tej patta))
4 green cardamoms ((choti elaichi))
6 cloves ((lavang))
1 inch cinnamon ((dalchini))
1 star anise ((chakri phool ))
¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))
1 strand mace ((javitri))
2 cups basmati rice ((aged rice only))
2 tablespoon ghee (or Oil)
1 large onion (sliced thinly)
¼ to ½ cup mint leaves (chopped fine (about 15 leaves))
1 green chili ((slit or chopped))
¼ cup plain yogurt ((Indian curd))
¼ to ½ teaspoon red chili powder ((optional, for heat))
1 teaspoon garam masala ((or biryani masala))
3 cups water ((or coconut milk) (refer notes more if needed ))
¾ teaspoon salt ((to stir in water))
2 tablespoon fried onions ((optional))
1 pinch saffron ((optional)(soaked in 2 tbsps hot milk))

Steps:

To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
Mix up well and taste the marinade. Add more salt and spice if needed.
Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight.
Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
Heat ghee or oil in a pot or pressure cooker.
Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
Add chicken & saute until pale for 5 mins on a medium heat.
Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.
Mix everything well and layer chicken evenly at the bottom. (check video)
Spread drained rice in a layer over the chicken.
To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
Rest until the pressure settles. Fluff up the chicken biryani with a fork.
Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

Nutrition Facts : Calories 753 kcal, Carbohydrate 86 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 1062 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

DELICIOUS OVEN BAKED CHICKEN BIRYANI

Delicious Oven Baked Chicken Biryani image

Provided by Lorraine

Categories Main Course

Number Of Ingredients 37

Ingredients

700 gram chicken thighs and drumsticks
1/2 cup plain yogurt
1 tbsp ghee (melted)
1&1/2 tbsp ginger/garlic paste
1 tspn ground cumin
2 tspn ground coriander
1 tspn turmeric
1 tspn ground soomph/fennel
2 tspn garam masala
1/4 tspn ground cinnamon
1/4 tspn ground elachie/cardamom
1-2 tbsp masala
1 sprig curry leaf
2 tspn fresh thyme leaves
50 gram tomato paste
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
fried onion
salt
1&1/2 cup Basmati Rice
water
6 cardamom pods
5 cloves
3 bay leaf
2 4cm cinnamon sticks
2 star aniseed
1 black cardamom
2 tspn coarse salt
1/2 cup oil
1 large onion (thinly sliced)
2 potatoes (cut into small cubes)
salt
oil (for frying)
1/4 cup warm water
1/2 tspn saffron threads
1 cup water
2 tbsp butter ghee (melted)

Steps:

Add all of the ingredients, except the chicken, coriander and mint, in a large pot. Mix it all together
Add the chicken. Refrigerate overnight
Bring 2 litres of water to the boil
Add rice, salt and whole spices
Cook for 5 minutes. Drain and set aside
Heat oil in a large pan. Cook onion in 2 batches on medium heat until golden brown
Drain on a paper towel lined plate
Peel the potatoes and cut them into small cubes. Place in a microwavable plate or large bowl. Add 1/4 cup water and cook on high for 5 minutes
Season with salt
Fry in a little oil until slightly brown and crisp
Set aside
Mix the saffron threads in 1/4 cup of warm water and set aside
Preheat oven to 180 degrees celsius
Sprinkle half the crispy onion on top of marinated chicken
Add mint and coriander
Layer potatoes on top
Add the rice and pour a cup of water over the rice
Drizzle the saffron water over, then the melted ghee
Sprinkle the remaining crispy onion on top
Cover and bake in the oven for an hour or until chicken and rice is cooked