Quick Fix Chicken Biryani

quick fix chicken biryani

It is very simple & easy to prepare delicious chicken biryani by making layers of cooked flavourful chicken and rice and garnish with dry fruits.

Ingredients

Boiled basmati rice                    1 bowl

Boneless chicken                      250 gms

Fried onions                              few

Ginger garlic paste                    2 tsp

Sliced onions                            2 nos.

Tomato puree                           ½ cup

Kashmiri red chilli paste            1 tsp

Curd                                        2 tsp

Cumin powder                          1 tsp

Coriander powder                      2 tsp

Red chilli powder                      1 tsp

Turmeric                                  1 tsp

Ghee                                       4 tsp

Chopped coriander                    few springs

Chopped mint leaves                 few

Garam masala                          1 tsp

Fried cashew nuts                     few

Raisins                                     few

Salt                                          to taste

Method

Heat ghee in a pan, add onions, ginger-garlic paste and sauté.

saute onion with ginge-rgarlic paste

Then add turmeric powder, cumin powder, coriander powder, red chilli paste and mix well.

add dry spices and red chilli paste

Now add boneless chicken and stir well.

add chicken

Then add red chilli powder and mix well.

add chilli powder

Add tomato puree and mix well.

add tomato puree

Add some water and mix well then cover and cook for 7 – 8 minutes.

Open cover and add beaten curd, salt and stir well.

add curd and salt

Add garam masala powder and mix well.

add garam masala to chicken 

Now grease a big bowl with some ghee.

First add raisins, fried onion, fried cashew nuts, 2 pieces of cooked chicken, chopped coriander and mint to the base of the bowl.

make the base

Then make a layer of boiled rice and spread.

layer of rice on base

Then add half of cooked chicken on the rice layer and spread.

layer of chicken on rice

Make another two layers like this.

layers for biryani

Now heat it in the oven for 5 minutes.

Then cover with serving plate and flip the bowl on plate.

flip the biryali bowl on plate

Now remove the bowl and serve hot.

ready quick fix chicken biryani

Vegetable biryani

vegetable biryani

It is a tasty and delicious biryani with vegetables.

Ingredients

Basmati rice,soaked	1 1/2 cups
Onions,diced	2 medium
Carrots,1/2 inch pieces	2 medium
French beans,1/2 inch pieces	15
Cauliflower	10-12 florets
Green peas,shelled	1 cup
Salt	to taste
Green cardamoms	8
Black cardamom	1
Cloves	15
Cinnamon	1 1/2 inch stick
Bay leaf	1
Caraway seeds (shahi jeera)	1/2 teaspoon
Ginger-garlic paste	1 1/2 tablespoons
Turmeric powder	1 teaspoon
Red chilli powder	1 tablespoon
Coriander powder	1 tablespoon
Yogurt	1/2 cup
Rose water	1/2 teaspoon
Saffron (kesar)	a few strands
Fresh tomato puree	1 cup
Garam masala powder	1 teaspoon
Fresh coriander leaves,chopped	2 tablespoons
Fresh mint leaves,chopped	2 tablespoons

Method

first boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch cinnamon stick until three-fourth done. Then drain excess water and set aside.

Now heat a non-stick pan, add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Then add onions, carrot, French beans, cauliflower florets and green peas.

Sprinkle salt, mix well, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir, cover and cook for two minutes. Open cover, add turmeric powder, red chilli powder and coriander powder and cook.

Whisk yogurt with rose water and saffron, add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well, simmer for two minutes.

Take a microwave safe deep bowl. Arrange a layer of rice at the bottom. Then over that arrange half the cooked vegetables followed by another layer of rice. Now sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Then again arrange the remaining vegetables followed by the remaining rice.

now sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on High mode. Let it stand for 5 minutes.

Keema bhara murg biryani

keema bhara murg biryani

Biryani with cooked chicken breast stuffed with chicken keema mixture.

Ingredients

Chicken breast filet                     2

Chicken keema                          200 gm

Cashew nut                               10 gm

Peanut                                      10 gm

Yogurt                                      100 gm

Red chilli powder                       1 tsp

Turmeric powder                        1 tsp

Green chilli chopped                   4 tsp

Coriander chopped                     2 tsp

Mint leaves chopped                  2 tsp

Garam masala   powder             ½ tsp

Whole garam masala                 2 each

Ginger garlic paste                     2 tsp

Onion chopped                          2 medium

Cumin seed                               1 tsp

Ghee                                        100 gm

Basmati rice                              200 gm

Saffron soaked in milk                2 tsp

Tamarind pulp                            2 tsp

Method

First half boil the rice with salt and whole garam masala (bind in a cloth). After keep the garam masala separately.

Heat oil in pan, add half onion, fry till brown and keep aside.

In the same oil add chicken keema and salt stir then add 1 tsp ginger garlic paste then stir-cook, add green chilli chopped, broken cashew nut, peanut and cook for 2 minutes and keep aside.

Now take chicken breast and place the keema mixture on them and roll.

stuffed chicken filet

Then heat 2 tsp oil in pan and fry chicken roll from all sides till light brown.

fry chicken roll

In the mean time heat oil in another pan add cumin and whole garam masala (boiled with rice) and saute.

Add onion and sauté then add ginger garlic paste and stir.

In a bowl add yogurt, turmeric powder, chilli powder, garam masala powder and add to pan. Cook till oil separate.

masala gravy

Now add fried chicken roll, Cook for 5-8 minutes

Then add coriander chopped and tamarind pulp and cook for 2 minutes.

Take a hundi put chicken curry.

put chicken in hundi

Make rice layer on chicken.

Top it with fried onion, mint, saffron milk and chilli.

top with fried onion, saffron milk, chilli, 

Cover the hundi with sealed cover with dough.

Place on hot tawa and cook for 10 minutes on low flame.

covered hundi on hot tawa

Biryani is ready to serve. 

Kathal biryani/Jackfruit biryani

kathal biryani

It is a tasty biryani with jackfruit in gravy and basmati rice.

Ingredients

Jackfruit                                   500 gm

Rice powder                              25 gm

Yellow Chilli powder                  1 tsp

Rice                                         1 ½ cup of

Green cardamoms                     4

 Black cardamoms                    2

Cloves                                      2

Cinnamon stick                         Two 1 inch

Sea salt                                    to taste

Oil                                            to deep fry

Onions sliced                            4 medium

Caraway seeds                          ½ tsp

Ginger paste                             1 tsp

Garlic paste                              1 tsp

Turmeric powder                        1 tsp

Cumin powder                           1 tsp

Coriander powder                      2 tsp

Red chili powder                       1 tsp

Tomatoes deseeded

   and chopped                         1 cup

Yogurt 1                                   ½ cups

Coriander leaves chopped          ½ cup

Saffron                                     5 - 6 strands

Milk                                          2 tbsp

Garam  masala powder              2 tsp

Mint leaves                               ½ cup

kewra water                              1 tsp

Method

First apply oil to the knife and hand then peel and cut into cubes.

Then mix with rice flour, yellow chilli powder and salt.

jack fruit before fry

Heat sufficient oil in a pan, and deep fry the jackfruit, drain and keep aside.

In the same oil sauté onion till golden brown and crisp and keep it aside

Wash and soak the rice, half boil the rice with sea-salt and half of the whole garam masala( cloves, cardamoms, cinnamon) drain the half boiled rice and keep aside.

Jackfruit curry

In another pan heat, 2 tsp of oil and add cumin seeds (shahi jeera) and the remaining crushed whole garam masala and stir.

Add the remaining sliced onion and sauté, add tomato chopped and stir until soft.

Now add ginger paste, garlic paste and continue to sauté.

Add turmeric powder, cumin powder, coriander powder, red chili powder, chopped tomato and continue to sauté for 2 to 3 minutes.

Now add the fried jackfruit cubes and mix well.

Add yogurt, sea salt and cook for 3-4 minutes, add chopped coriander leaves and mix well.

jack fruit curry

Soak the saffron in warm milk and keep aside.

Arranging the biryani

Now heat up a thick tawa.

Take a handi and pour half of jackfruit curry.

pour the curry into hundi

Now over this curry spread a layer of rice. In addition sprinkle saffron milk, garam masala powder ,mint leaves (broken by hand), kewra water.

first layer of rice

Repeat these in the next layer form.

Top it with sliced fried onion, saffron milk, mint leaves and little kewara water.

top with saffron milk mint and fried onion

Now seal the hundi cover with dough and cover the hundi and place on hot tawa and cook for 10 minutes on low flame.

Serve hot with a raita of your choice

Chicken Biryani With Brown Rice

chicken biryani with brown rice

Chicken biryani made with brown rice tastes just as good, try it.

Ingredients

Chicken,1 1/2 inch pieces        1 kg  with bone                 Brown rice soaked in water       2 cup for 3-4 hours         Cinnamon                                2 one inch sticks Cloves                                     6 pieces Green cardamom                     4 pieces Turmeric powder                      1/3 teaspoon Ginger chopped                       1 inch Garlic cloves                            6 Onion chopped                        1 medium Green chutney                         3 tablespoons Yogurt                                    1 small cup Garam masala powder             1/2 teaspoon for sprinkle Saffron                                    7-8 Milk                                        1/2 cup Fried onions(barista)                1 cup Pure ghee                               2 tablespoons Rose water                              few drops Kewra water                            3 drops Wheat flour (atta)                     dough Salt                                        to taste

Method
Boil water in a deep non-stick pan, add rice, cinnamon, cloves, green cardamoms, salt and cook. Soak saffron in milk.

Heat 2 table spoons oil in another non stick pan, put chicken, turmeric powder, salt and sauté. Grind onion, ginger, garlic and add to the chicken and mix. Put lid on pan and cook for 5 minutes.

Add green chutney and salt and mix well. Add yogurt and mix well, add garam masala powder and mix again. Add fried onions to chicken and mix well and cook till slightly dry.

When the rice is almost done strain it into a bowl. Add pure ghee to rice and mix. Now take a pan put ½rice then spread cooked chicken over the rice then again spread remaining rice over chicken layer. Now sprinkle saffron milk, rose water, kewra water. Put lid on the pan and seal with dough. Cook in low heat for 10 minutes. You can even keep the pan over a hot tawa and cook.

Serve hot.