biryani

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

salt

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Tasty

Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

Recipe video above. Curried chicken cooked in a pot buried under a mount of fragrant, fluffy rice. Biryani is a celebration of all that we love about Indian food! Make this with other proteins or vegetables - see notes. There's a load of spices in this - and it's worth it! (Plus you'll find everything at every day supermarkets). Spiciness: moderate low.

Chicken Biryani

(1.5 lb) chicken thighs

(150 ml) yoghurt (, plain)

(125 ml) water

tbsp vegetable oil ((or other plain oil))

garlic (, minced)

tsp finely grated fresh ginger

turmeric

cinnamon

cayenne ((adjust spiciness to taste))

tsp cardamom

tsp garam marsala ((Note 2))

coriander

tbsp cumin

tbsp paprika (, sweet / ordinary (not smoked))

tbsp salt

bay leaves

star anise

green cardamon pods

(450 grams) uncooked basmati rice ((Note 3))

onions (yellow, brown) (, halved and finely sliced)

(250 ml) oil (,

saffron

tbsp warm water

coriander / cilantro (, chopped)

(60 grams) ghee

onions ((above))

coriander / cilantro

Yoghurt ((Note 7))

Mix Marinade in a large pot (about 26cm / 11" diameter). Add chicken and coat well. Marinade 20 minutes to overnight.

Bring 3 litres / 3 quarts water to the boil, add salt and spices.

Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.

Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

Par Boiled Rice:

Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.

Remove onto paper towel lined plate. Repeat with remaining onion.

Crispy Onions:

Place in a bowl, leave for 10 minutes+.

Saffron:

Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.

Remove lid. Cook for 5 minutes, turning chicken twice.

Remove from heat.

Turn chicken so skin side is down - it should cover most of the base of the pot.

Scatter over half the onion then half the coriander.

Top with all the rice. Gently pat down and flatten surface.

Drizzle saffron across rice surface in random pattern, then drizzle over ghee.

Place lid on. Return to stove over medium heat.

As soon as you see steam, turn down to low then cook for 25 minutes.

Remove from stove, rest with lid on for 10 minutes.

Biryani:

Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.

Turn out into bowl - or onto platter. Garnish with remaining onion and coriander with yoghurt on the side (see Note 7 for Minted Yoghurt)

To Serve:

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq. It is a dish that has acquired a niche for itself in South Asian cuisine.

saffron (soaked in 2 tbsps hot milk)

garam masala

green cardamoms

caraway seeds (shahi jeera)

strand mace

mint leaves

red chili powder (Optional)

chicken

basmati rice

plain yogurt ((curd

ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))

Lemon juice

green chili

ghee

onion

onions

yogurt

To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice &amp;amp; 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 &amp;amp;mix well. Cover and set aside for 1 hour to overnight.

Rinse basmati rice three times 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 &amp;amp; mace. Skip them if you do not have.

When the spices begin to sizzle, add onions &amp;amp; fry them evenly stirring often until uniformly light brown but not burnt.

Add chicken &amp;amp; saute until pale for 5 mins on a medium heat.

Cover &amp;amp; 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 &amp;amp; 1 teaspoon garam masala.

Mix everything well and layer chicken evenly at the bottom.

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.

Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions &amp;amp; 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 &amp;amp; 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).

A delicious fusion of Korean and Indian cuisine.

Kimchi Chicken Biryani

500 g chicken thighs, bone-in

tbsp plain yogurt, whisked

tbsp kimchi juice

soy sauce ((I use Kikkoman))

tsp cumin powder

tsp black pepper

tsp brown sugar ((add a little more if your kimchi is quite sour))

water, divided

tbsp canola oil ((or other neutral-flavored oil))

red onion, minced

medium bulbs of green onion, minced

garlic cloves, minced

juice

chicken from marinade ((set aside marinade))

carrots,

green peas, thawed

liquid from marinade

green onion, chopped

green onion

tbsp sesame seeds, hulled variety ((toasted))

tbsp toasted sesame oil ((optional but flavorful))

Combine all ingredients and set aside for at least 2 hours.

For Marinade

Wash the 1 1/4 cup of basmati rice three times and soak it in around 2 cups of water. Set aside for around 20 minutes.

Combine 4 cups of water and 1 tbsp of salt in a large pot and bring to a rolling boil. Tip: Use a saucepan or a pot with handles for easy draining of the water later on. I didn't the first time I made biryani and I had such a difficult time!

Drain the soaked rice and add it to the boiling water.

Boil the rice for 5 minutes, then take it off the stove and drain it with a colander.

For Rice

Heat 2 tbsp of vegetable oil in a flat, heavy-bottomed pot.

On medium flame, saute minced red onion and green onion bulbs until browned. (Higher heat would mean more oil but onions will brown quicker, lower heat would mean less oil but onions will brown slower. You decide!)

Add garlic, saute for 30 seconds.

Add well-squeezed, finely chopped kimchi and saute for 1 minute.

Turn the heat up to medium high and add chicken (make sure it isn't dripping with the marinade), fry for 3-4 minutes.

Add the liquid from the marinade and 1 cup of water to the pot. Bring to a simmer then turn the heat down to the lowest flame. Cover and cook for 10 minutes or until meat is tender.

Remove the lid and check to see how much gravy/sauce there is in the pot. There should be around 1 cup. If there is more, increase the heat to reduce the gravy. If there is less, add water.

Top with the basmati rice and cover the pot. Cook on low heat until rice is fully cooked, around 5-10 minutes.&nbsp;

Garnish with green onion, toasted sesame seeds and toasted sesame oil and feel the Korean and Indian flavors come together in your mouth! Oh, and you can serve yogurt or more kimchi on the side.

For Cooking

This recipe is based on an Emirati dish known as Mandi biryani, where the chook is roasted above the rice so the juices drip down into the rice, says Matt.

Golden chicken biryani

tsp turmeric

unsalted butter, softened

olive oil

cardamom pods, bruised

tsp black peppercorns

flat-leaf parsley, stems finely chopped, leaves picked

(500 grams) basmati rice

chicken stock

Nigella seeds, toasted flaked almonds and lime

cardamom pods, crushed, seeds reserved, pods discarded

tsp each ground turmeric, ground coriander, ground cumin and freshly ground black pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981821086001&=domain=del

5348771529001-5981821086001

Lamb biryani

1kg diced lamb

(2/3 cup) natural yoghurt

garlic cloves, crushed

tbsp finely grated fresh ginger

green chillies, halved, deseeded, thinly sliced

tsp garam masala

tsp chilli powder

(2 cups) Basmati rice, rinsed, drained

brown onions, halved, thinly sliced

x 7cm cinnamon stick

500 milliliters (2 cups) milk

(1/2 cup) natural yoghurt, extra, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

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