Chicken Rice Biriani Recipe With Step By Step Photos
Indian cuisine is perhaps one of the most non-trivial and amazing in the world. Delicate and at the same time spicy spices, unexpected combinations of products and guaranteed unforgettable taste make it possible to fall in love with the national dishes of this country from the very first spoon. And if you are still unfamiliar with the wonderful world of Indian cooking, we suggest that you urgently correct such an omission by preparing the Biriani pilaf according to the ancient national recipe of this eastern country. A fragrant, light and at the same time hearty dish will be a great solution for both everyday dinner and a festive feast because even the most fastidious gourmets and discerning little ones will not refuse to try delicious rice with chicken fillet and delicate spices.
Recreating the classic taste of this Indian dish in your own kitchen is quite difficult – it requires unique spices, spices and special dishes used by oriental hostesses for stewing rice. Small clay pots, in which ideally it is necessary to cook the Biriani pilaf, are distinguished by a thick bottom, a tight lid and sloping walls, due to which all condensate evaporating during cooking returns to rice, giving it special juiciness and delicate texture. That is why the national dish does not require a large amount of water – not a single drop during the heat treatment leaves a tightly closed pot.
Nevertheless, having at hand a classic ceramic pot, a cauldron or even a thick-walled pot, you can try to recreate step by step the delicious taste of Biriani, as close as possible to the national one. This will require the following set of products:
- Oriental basmati rice – 1 cup without a slide,
- chicken fillet (better to take the thigh pulp) – 400-450 grams,
- nonfat natural yogurt without any flavorings – 80 ml,
- 1 onion,
- 2 tablespoons of softened butter,
- grated on a fine grater ginger root – half a teaspoon,
- half a teaspoon of turmeric, spirits, ground hot pepper (the number of spices can be changed depending on taste preferences),
- salt, freshly squeezed lemon juice, cilantro – to taste,
- 2 carnation sticks,
- 3-4 leaves of mint (can be dry),
- 2 cloves of garlic.
In addition, for the Biriani you will need the national Indian seasoning Garam Masala, which, however, you can cook yourself, having on hand the following set of spices and spices:
- half a tablespoon of cumin, black pepper (not ground), dried ginger, cardamom,
- 2 tablespoons of coriander,
- 2 carnation sticks,
- a pinch of cinnamon,
- 2-3 bay leaves.
Having prepared all the necessary ingredients, you can proceed to the phased preparation of the Biriani pilaf, and a detailed recipe with photos and recommendations will help not to get lost in this rather complicated process.
Garam Masala does it yourself
To prepare an oriental mixture of spices and seeds, you need to thoroughly calcine each ingredient, with the exception of ginger, in a dry frying pan, after clearing the cardamom from the chaff. Then, while the spices are still not completely cooled, it is necessary to grind them in a mortar until a homogeneous mass, trying not to crush, namely, knead hot seeds. If the mortar is not at hand, you can grind the baking spices in a blender and a coffee grinder – this slightly changes the final consistency and richness of flavor, but not so critical that it affects the final taste of the dish.
- Peel the chicken fillet or thigh pulp from the skin, films and fatty blotches, and then cut it into large pieces.
- Onions cut into thin rings, peel the garlic and pass through the press.
- Sprinkle each chicken piece of chili, grated ginger, chopped dried mint, cilantro and about half of the resulting garam masala, put onion rings and garlic on top, and then pour with natural yogurt so that the dressing evenly covers the fillets.
- Sprinkle turmeric on top of the pickled meat and pour the lemon juice on the juice – this will give the flesh a deeper flavor and speed up the pickling process.
- Leave the fillet pieces in a spicy yogurt marinade for about 30-40 minutes. During this time, the chicken flesh is soaked with a delicate yogurt flavor and tart aroma of a spicy cocktail.
In principle, in classical rice cooking, there is nothing difficult – everyone, who has cooked crumbly rice porridge is familiar with the process. To do this, bring 2 glasses of water to a boil, salt and basmati sleep, reduce the heat to the minimum mark and cook until the liquid boils out by half (about 5-7 minutes). And in order to give the croup a rich aroma, you should put carnation, bay leaves, cumin, and pepper in a gauze napkin, fasten the edges to form a bag, and also place it in the pan during cooking. On the one hand, this will allow filling each grain with a deep and rich spicy taste, and on the other hand, it will greatly facilitate the subsequent extraction of inedible spices from the pilaf.
The final stage
- When the chicken has been marinated, fry it in butter until golden brown.
- Separately, lightly fry the onion rings so that they become transparent and not so crispy.
- Put chicken on top of the rice, then onion rings, top with the remaining garam masala and cover with water to about half of the total volume.
- Cover the saucepan tightly with a lid, set on low heat and simmer for about half an hour until fully cooked.
Serve plain Biriani should be hot, sprinkled with chopped greens. You can accompany the appetizer with a bowl of natural yogurt and fresh vegetables – this will make the taste of the dish even softer and softer.
Quickly Biriani Pilaf
If time does not allow to observe all the traditions of the national Indian recipe, you can prepare a light version of the dish, interpreted for modern cuisine. This will require:
- tablespoon of softened butter,
- 300 grams of basmati,
- 1 onion,
- 3 cardamom stuff,
- 1 tablespoon of turmeric,
- 1 bay leaf,
- 1 chicken breast or 2 fillets,
- curry – 2-3 tablespoons (depending on how spicy the dishes you like),
- a handful of raisins
- fresh chicken broth on the bone.
In addition, to decorate the finished dish, you can cook coriander, almond flakes, chopped greens or sesame seeds – who likes what.
Step by step Indian recipe
- Soak the rice grains in warm water for about 15–20 minutes, then rinse under running water.
- Mix rice with raisins, add warm chicken broth to it, cover with a lid and stew in a thick-walled pot or cauldron for about 10-15 minutes.
- Peel the onion, cut it into slices and divide it into separate rings.
- Peel chicken fillet and cut into thin slices.
- Melt the butter in a pan and fry the onion rings in it to a golden-transparent state.
- Add curry, turmeric, bay leaf, and other spices to the onions put the chicken fillet on top and simmer over low heat until the spices have a persistent aroma.
- Fry the chicken slices on the other side, then cover and remove from heat.
- Put the chicken and onions to the rice, gently mix, cover and stew for another 5-7 minutes to fill the cereal with a spicy chicken flavor.
Sprinkle the Biriani pilaf with almond flakes or chopped greens and serve hot.
Considering the most popular recipes of pilar Biriani, one cannot but mention the vegetable variation of this dish, which is in high demand in Pakistani and North Indian cuisine. An appetizer is prepared from a different combination of vegetables and rice – it all depends on the imagination and individual preferences of the chef. However, the essential ingredients of such a pilaf are potatoes, garam masala and, of course, basmati rice.
Let’s try to recreate the harmonious taste of the vegetarian Biriani pilaf, using one of the proven Indian recipes. To make snacks you will need:
- 400 grams of basmati,
- vegetables – carrots, broccoli, cauliflower, bell peppers, potatoes – with a total weight of 600 grams,
- 150 grams of hard cheese
- half a standard can of canned peas and corn,
- about 5 cm of a ginger root of medium thickness,
- one and a half teaspoons of Zira, mustard and turmeric seeds,
- half a teaspoon of coriander,
- 1 little thing
- 7 black peppercorns,
- 1 stick of cinnamon,
- 4 tablespoons soft butter,
- salt to taste
First, you need to prepare the rice base of the dish – it is the whole secret of the surprisingly fragrant and rich taste of the Biriani pilaf. To do this, melt some of the butter in the cauldron, add cumin, mustard and calcine until a pronounced flavor appears. After that, add basmati grains and continue to fry over low heat until the rice is saturated with butter and spices and becomes golden.
As soon as the rice cereal reaches the desired condition, add salt to it to taste, turmeric, stir, pour in the required amount of water so that it covers rice about 1-2 cm above the level, reduce the heat to the minimum, cover and simmer full readiness (about 25-30 minutes). As soon as the base of the pilaf is ready, turn off the stove and leave the rice to cool down without removing the lid – so it will turn out more saturated and fragrant.
While the rice is cooling, prepare a vegetable supplement. Peel all the vegetables, rinse and dice thoroughly. Melt the remaining butter, add peas, cumin, coriander, mustard, cinnamon, grated ginger root and fry for 2-3 minutes. Then add cheese, grated on a coarse grater, cubes of vegetables, with the exception of potatoes and carrots (they must be boiled separately), and leave to stew under a closed lid for 10-12 minutes. After this time, add boiled potato and carrot cubes, canned peas, corn, and chopped cilantro to the vegetables, stir and simmer for another 5-7 minutes.
After cooking, you can combine the rice with vegetables and stew for 3-5 minutes under the lid closed so that the Biriani pilaf is soaked, and you can form a layer cake, simply alternating the vegetables with rice or additionally spreading them with unsweetened yogurt – as you like. In any case, the dish will turn out incredibly delicious and fabulously delicious!