CHICKEN BIRYANI
Provided by Food Network
Categories main-dish
Time 2h32m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Remove and discard the skin from the chicken legs and breasts. Cut each leg into drumstick and thigh, and quarter the breasts.
- To prepare the marinade paste, peel and coarsely chop the garlic, ginger, and 3 onions. Place in a blender with the cloves, peppercorns, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, mace, 1 teaspoon salt, and the lemon juice. Blend to a smooth paste. Turn into a large bowl, add the yogurt, and mix well.
- Dry Roasting: Spices are often dry-roasted before use. It is best to do this over medium heat in a preheated small, heavy, cast-iron frying pan. No oil is used; the spices are just stirred around in the pan with a wooden spatula until they brown lightly. Roasted spices develop a heightened, nutty aroma. They can be stored for several months in an airtight jar.
- Peel the 3 remaining onions, halve lengthwise, and slice finely. Heat the oil in a large heavy-based frying pan over medium heat. When hot, add the bay leaves and cardamom pods. Fry for 10 to 15 seconds. Add the sliced onions and fry, stirring, for about 10 minutes or until brown and crisp, but not burned. Remove with a slotted spoon, squeezing out as much oil as possible. Reserve the oil, cardamoms, and bay leaves. Add 2/3 of the fried onions to the marinade paste and mix well. Drain the rest on paper towels and set aside for garnishing.
- Pierce the chicken pieces with a fork and add to the bowl of marinade paste; mix well. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, turning the chicken occasionally.
- Transfer the chicken and marinade to a large heavy-based cooking pot or pan. Bring slowly to a boil, cover, lower the heat and simmer for 15 minutes. Lift out the chicken pieces with a slotted spoon and place them in a 6-quart casserole dish; cover and set aside.
- Preheat the oven to 300 degrees. Crumble the saffron into the warm milk and set aside to soak.
- Boil the marinade paste, stirring, over a medium heat, until reduced to 9 to 10 tablespoons. Spoon the paste over the chicken. Cover again.
- Pour about 3 quarts water into a large cooking pot or flameproof casserole. Add 3 teaspoons of salt and bring to a boil. Add the rice, bring back to a boil, then simmer for precisely 5 minutes. Drain the rice in a colander, then place it on top of the chicken in the casserole.
- Pour the saffron-infused milk over the rice, streaking it with orange lines. Sprinkle the reserved cardamom, bay leaves, and oil over the rice (retaining 1 tablespoon oil, for frying the raisins, if using). Cover the casserole dish with foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protruding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake in the oven for 1 hour.
- To prepare the garnishes, if including raisins fry them briefly in the reserved oil. Lightly toast the almonds if you wish. Quarter the hard-cooked eggs lengthwise, or cut into slice.
- Spoon the rice and chicken onto a large warm platter. Sprinkle with the fried onions, raisins, almonds and hard-cooked eggs. Serve hot.
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Jack Goldie
[email protected]I'm not a big fan of biryani, but this recipe was actually really good! The chicken was tender and juicy, and the rice was flavorful. The spices were not overpowering, which I appreciated. Overall, I was pleasantly surprised by this dish.
Monto Paul
[email protected]This chicken biryani was amazing! The chicken was so tender and flavorful, and the rice was perfectly cooked. The spices were well-balanced and gave the dish a wonderful aroma. I will definitely be making this again.
Mbaziira Henry
[email protected]I've made this chicken biryani several times now and it's always a hit with my family and friends. The flavors are incredible and the chicken is always tender and juicy. I highly recommend this recipe to anyone looking for a delicious and authentic b
Prince Obi
[email protected]This is the best chicken biryani recipe I've ever tried! The instructions were easy to follow and the end result was a delicious and flavorful dish. The chicken was perfectly cooked and the rice was fluffy and aromatic. Highly recommend!
Sekinat Olatilewa
[email protected]I made this chicken biryani for my family and it was a huge success! Everyone loved it and couldn't stop raving about the flavors. The chicken was tender and juicy, and the rice was perfectly cooked. I will definitely be making this again soon.
Luana Haupt
[email protected]This chicken biryani is a must-try for any biryani lover! The flavors are amazing and the chicken is cooked to perfection. The rice is fluffy and aromatic, and the spices are perfectly balanced. Highly recommend!
Aryn Youngblood
[email protected]I'm not usually a fan of biryani, but this recipe changed my mind. The chicken was tender and juicy, and the rice was perfectly cooked. The spices were flavorful without being overpowering. I'll definitely be making this again.
Irene Danquah
[email protected]This recipe was a hit at my dinner party! The chicken biryani was incredibly delicious and everyone raved about it. The instructions were clear and easy to follow, and the dish came out perfect. Highly recommend!
Leonalyn GarzOn
[email protected]Just made this chicken biryani for dinner and it was fantastic! The chicken was perfectly cooked and the rice was fluffy and flavorful. The spices were well-balanced and gave the dish a wonderful aroma. Will definitely be making this again.
Anny zain
[email protected]I've tried many biryani recipes, but this one is by far the best! The step-by-step instructions were easy to follow, and the end result was a flavorful and aromatic dish that my whole family loved. Highly recommend!
Malang Ji
[email protected]This chicken biryani recipe was an absolute delight! The flavors were incredibly rich and complex, with the perfect balance of spices. The chicken was tender and juicy, and the rice was fluffy and aromatic. I highly recommend this recipe to anyone lo