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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Velvet Edition: “Trademark” Recipe
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- 5 chicken breasts, washed and pat dried, Cut into cubes
- 3 small onions chopped
- 3 cups Jasmine rice
- 3 cups water
- 2 cups frozen peas
- 1/2 cup vegetable oil
- 2 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper
- ½ teaspoon all spice
- 1 teaspoon cumin
- 2 teaspoon curry
- 1 teaspoon turmeric
- ½ teaspoon Masala
- 1 tablespoon bouillon
- 12 garlic cloves crushed
- 2 tablespoons grated ginger root
- 1 can (14.5 oz) diced tomatoes (see note #1 below)
- 1/4 cup butter
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste (optional)
- 1 tablespoon chicken bouillon
- In a small bowl mix all the seasonings together and set aside.
- Fill a 5 quart saucepan halfway with water.
- Bring the water to a boil and add the Jasmine rice.
- Bring the water to another boil and continue to boil the rice on medium high heat for about 5 minutes.
- Drain in a colander and set aside to cool. No need to rinse the rice.
- In a non-stick 5 quart casserole, heat 1/4 cup of the vegetable oil.
- Add the chopped onions and fry for a couple of minutes on medium high heat till they turn translucent.
- Add the crushed garlic and and grated ginger to the onions.
- Mix together and cook for a minute or two.
- Add the chicken and raise the heat to high. Cook for about 10 – 15 minutes until light gold brown in color. (see note #2 below)
- In another 4 or 5 quart saucepan, add the chopped canned tomatoes and the butter.
- Cook on medium high heat till the butter melts.
- Add the tomato paste, pepper paste and chicken bouillon.
- Stir for a minute or two together.
- Add the frozen peas to the tomato mixture.
- Cook on medium heat for about 10 minutes, then turn heat off.
- Add the tomato and vegetable mixture to the chicken.
- Cover and cook for about 10 minutes on medium heat.
- In a 7 quart saucepan coat the bottom with the remaining 1/4 cup of vegetable oil.
- Add enough Jasmine rice to coat the bottom of the pan. (see note #3 below)
- Spread a couple of tablespoons of the chicken mixture over the rice.
- Continue to layer two more times.
- The final layer should be the rice.
- Add water slowly to the saucepan.
- Simmer until the water is all absorbed.
- 1. Chop the canned tomatoes into smaller pieces. You may use 3 or 4 fresh grated tomatoes instead of the canned ones.
- 2. It’s best to have the heat set to high, because if you have it on low, the chicken will get soggy. Make sure you don’t brown or overcook the chicken.
- 3. You can also divide the rice into two parts. Spread a layer on the bottom, add all the chicken and cover with the remaining rice at the top.
- You can cook the Biryani in a casserole and bake it covered with foil at 350 degrees till all the water has been absorbed.
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