Best 4 Chicken Biriyani Spiced With Saigon Cinnamon Recipes
**Indulge in a Culinary Journey with Chicken Biryani Spiced with Saigon Cinnamon: A Symphony of Flavors**
Embark on a tantalizing culinary adventure with Chicken Biryani Spiced with Saigon Cinnamon, a delectable dish that harmonizes the vibrant flavors of aromatic Saigon cinnamon, succulent chicken, and fluffy basmati rice. This exquisite recipe promises an explosion of taste and aroma, transporting you to the bustling streets of Hyderabad, the birthplace of this beloved dish. Discover the art of layering marinated chicken, fragrant spices, and fluffy rice, creating a majestic centerpiece for your dining table. Elevate your culinary skills with this comprehensive guide, featuring step-by-step instructions, insightful tips, and a treasure trove of additional biryani recipes to satisfy your craving for variety.
**Additional Biryani Recipes to Explore:**
- **Hyderabadi Chicken Biryani:** Experience the classic Hyderabadi rendition of biryani, where succulent chicken pieces are marinated in yogurt, ginger-garlic paste, and aromatic spices, then layered with fragrant basmati rice and cooked to perfection.
- **Mutton Biryani:** Delight in the richness of mutton biryani, featuring tender mutton slow-cooked in a melange of spices and herbs, layered with fluffy rice, and topped with crispy onions and fresh coriander.
- **Vegetable Biryani:** Embark on a vegetarian culinary journey with vegetable biryani, a vibrant medley of fresh vegetables, fragrant spices, and fluffy rice, offering a delicious and nutritious twist to the classic dish.
- **Egg Biryani:** Discover the simplicity and convenience of egg biryani, a quick and easy recipe that combines hard-boiled eggs, aromatic spices, and fluffy rice, resulting in a satisfying and flavorful dish.
- **Prawn Biryani:** Dive into the depths of seafood indulgence with prawn biryani, where succulent prawns are marinated in a blend of spices, then layered with fragrant rice and cooked to perfection, creating a coastal delight.
CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Recipe from Saveur.
Provided by Pinay0618
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 855.3, Fat 51.2, SaturatedFat 11.1, Cholesterol 217.6, Sodium 2825.9, Carbohydrate 44.6, Fiber 4.6, Sugar 2.6, Protein 52.9
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.
CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
Provided by Nazia
Categories World Cuisine Recipes Asian Indian
Yield 7
Number Of Ingredients 26
Steps:
- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
- Wash rice well and drain in colander for at least 30 minutes.
- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
- In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g
AUTHENTIC SPICY CHICKEN BIRYANI
Since my husband is from southern India, I make Indian cuisine 5-6 days a week. Indian cooking is some of the healthiest in the world. Below I have shared the very best biryani recipe with all of you, one of the most coveted dishes in India. It is purely authentic and I did not "Americanize" any part of it. This is one of my husband's favorite dishes. For vegetarians, you can make this using tofu, but skip the pressure cooker step and boil the rice instead. Also, please note that the salt is very important in Indian cooking, as it brings out the flavor of the spices in the recipe. Do not try to use any less salt.
Provided by CityDoors
Categories Curries
Time 1h42m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
- Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
- Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
- Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
- Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
- Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
- Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
- Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
- When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your biryani. Use free-range chicken, organic vegetables, and fresh herbs and spices.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of yogurt, spices, and herbs will help to tenderize it and infuse it with flavor.
- Cook the rice separately: Cooking the rice separately from the chicken and vegetables will help to prevent it from becoming mushy.
- Layer the ingredients: When assembling the biryani, layer the ingredients in a specific order: chicken on the bottom, then rice, then vegetables, and finally yogurt and nuts.
- Seal the pot: Sealing the pot tightly with aluminum foil or a tight-fitting lid will help to create steam and cook the biryani evenly.
- Let the biryani rest: After cooking, let the biryani rest for at least 15 minutes before serving. This will allow the flavors to meld and the rice to absorb the juices.
Conclusion:
Chicken biryani is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its aromatic spices, tender chicken, and fluffy rice, biryani is a surefire crowd-pleaser. Using the tips above, you can make a perfect pot of biryani every time.
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