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Chicken Biryani

Chicken Biryani

This chicken biryani recipe is a very old recipe passed down from my mom. It’s the type of dish that normally is made on special occasions in India with chicken or beef, because it does take a while to prepare. But, I have to confess that it’s rich in flavor. The best part about it is that the proteins, the grains, the proteins and the vegetables are together in one dish. All you need is a salad on the side and you are set. This is the perfect dish to have at a buffet table.

Skill level: Intermediate

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Chicken Biryani slideshow:

Chicken breasts washed and pat dried.

Cut the chicken into small cubes.

Prepare the onions (not shown), garlic cloves, and seasonings.

Cook the onions till translucent, add the garlic, the chicken and the grated ginger root.

Cook on high heat for about 10 - 15 minutes. — Cook on high heat for about 10 – 15 minutes.

In another saucepan, prepare your tomato sauce.

Add the frozen peas to the tomato sauce.

Add the seasonings to the chicken.

Stir together for a couple of minutes.

Add the tomato sauce mixture to the chicken.

Cover and cook altogether for about 10 minutes.

This is what it will look like after 10 minutes of cooking.

Fill a 5 quart saucepan halfway up with water. Bring to a boil.

Add the rice to the boiling water and bring to another boil.

Cook for no longer than 5 minutes on medium heat. Drain in a colander.

In a 7 quart saucepan add the vegetable oil. Add a layer of rice enough to coat the bottom of the pan.

Add a layer of the chicken mixture over the rice. Repeat layering step two more times.

Finish layering with a coat of rice.

Add the water slowly so the rice doesn't get displaced, and cook on medium low till the water is absorbed. — Add the water slowly so the rice doesn’t get displaced, and cook on medium low till the water is absorbed.

Chicken Biryani, fit for any occasion.

Posted

July 20, 2015

in

Intermediate, Poultry, Recipes

by

velvet_Edition

Tags:

Biryani recipe with rice and chickekn, Chicken Biryani, Indian

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