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{{#seo:
|title=Chicken biriani, Indian recipe
|titlemode=replace
|keywords=#onions #ghee #chickenbiriani #coriander #rice #yogurt #chicken #almonds #ginger #raisins #sultanas #Biryani #biriani #beriani
|hashtagrev=032020
|description=Biryani, biriani, or beriani is a range of primarily South Asian rice-based foods made with spices, rice (usually basmati) and meat/vegetables
}}

{{Template:AdvancePreparation}}

'''Biryani''', '''biriani''', or '''beriani''' is a range of primarily South Asian [[Rice|rice]]-based foods made with [[Spices|spices]], rice (usually [[Basmati|basmati]]) and [[Meat|meat]] or [[Vegetables|vegetables]]. It was spread throughout the Middle East and South Asia (and Southeast Asia to an extent) by Muslim travellers and merchants, and is popular in Pakistan, India, Bangladesh, Iraq, Iran, Afghanistan and Sri Lanka.

The name is derived from the Persian word beryā(n) which means "[[Fried|fried]]" or "[[Roasted|roasted]]".

This recipe comes from a hand-typed sheet, covered in curry stains, that has been with me since my first Indian cookery course. It's a bit of an involved recipe but well worth the effort. It is best to [[Marinate|marinate]] the [[Meat|meat]] overnight so prepare this the day before.

{{recipesummary
|TotalCalories = 1451
|PortionCalories = 241
|DatePublished=3rd December 2012
|Author=Chef
|Servings = Serves 6
|Difficulty = 3
|TotalTime = 13 hours
|PrepTime = 12 hours 20 minutes
|CookTime = 40 minutes
|Image = [[Image:Chicken biriani recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Better than any restaurant version''

5/5 

This is the real-deal. And you know it's going to taste so good.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 1 whole chicken, skinned and [[Jointing a chicken|jointed]]
| You can of course use ready prepared chicken meat instead.
| 125 ml [[Yogurt|yogurt]]
| 2 cups [[Basmati rice|basmati rice]], rinsed in cold running water then drained well
| 2.5 cm (1") peeled [[Ginger|ginger]]
| 4 Cloves of [[Garlic|garlic]]
| 1 teaspoon [[Chili powder|chili powder]]
| 1 teaspoon [[Paprika powder|paprika powder]]
| 2 teaspoons [[Cumin seeds|cumin seeds]]
| ½ teaspoon [[Garam masala|garam masala]]
| 1 teaspoon [[Turmeric powder|turmeric powder]]
| ½ cup [[Coriander leaves|coriander leaves]] and stalks, chopped
| 2 large [[Tomatoes|tomatoes]] or ½ small tin of tomatoes, chopped
| Big pinch of [[Saffron strands|saffron strands]]
| 2 large [[Onions|onions]], peeled and chopped
| 3 tablespoons [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 20 g sliced [[Almonds|almonds]]
| 20 g [[Sultanas|sultanas]] or [[Raisins|raisins]]
| [[Sea Salt|sea salt]] to taste
|'''Leave whole and remove before serving or pick out while eating:'''
| 2.5 cm [[Cinnamon stick|cinnamon stick]]
| 6 whole [[Clove|clove]]s
| 6 whole [[Cardamom pods|cardamom pods]] ([[Brown|brown]] or white)
| 2 [[Bay leaves|bay leaves]]
}}

===[[Mise en place]]===
* In a [[Food processor|food processor]], grind the [[Ginger|ginger]] and [[Garlic|garlic]] to a paste. Grind the whole [[Spices|spices]] in a [[Coffee grinder|coffee grinder]] or [[Mortar and pestle|mortar and pestle]]. Mix well into the [[Yogurt|yogurt]] and use to [[Marinate|marinate]] the [[Chicken|chicken]], preferably overnight.
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4)

<gallery widths=250px heights=250px perrow=5>
Image:Biriani ready for the oven.jpg|Ready for the oven
Image:Biriani reducing.jpg|Most of the liquid cooked off
Image:Biriani marinade.jpg|The chicken pieces marinading - I wish the smell of this could be captured in a photograph!
Image:Biriani recipe.jpg|The original (curry stained) recipe
</gallery>
===Method===

{{RecipeMethod
| [[Fry]] the [[Onions|onions]] in half of the [[Oil|oil]], until golden, then remove half of the onions with a slotted spoon and reserve.
| [[Brown]] the remainder of the [[Onions|onions]], stir in the [[Meat|meat]] and [[Stir-fry|stir-fry]] for 5 minutes. Add the chopped [[Tomatoes|tomatoes]] and cook on a low heat until the [[Meat|meat]] is cooked and tender. Add more liquid if needed, but by the time the meat is cooked, most of the liquid should have cooked off.
| Add half of the chopped [[Coriander|coriander]] or [[Parsley|parsley]], season with [[Salt|salt]] and set aside.
| In a large pan of [[Boiling|boiling]] water, cook the washed [[Rice|rice]] for 10 minutes only. Drain and reserve. The final cooking will be done in the [[Oven|oven]].
| Grease the base of a large [[Oven|oven]]-proof [[Casserole|casserole]] with a little [[Ghee|ghee]].
| Using the cooked [[Rice|rice]], [[Chicken|chicken]], [[Coriander|coriander]], cooked [[Onions|onions]], [[Saffron|saffron]] and dabs of [[Ghee|ghee]], fill the [[Casserole|casserole]] in layers.
| Top with [[Raisins|raisins]] or [[Sultanas|sultanas]] and sliced [[Almonds|almonds]], add a few dabs of [[Ghee|ghee]] and cover with [[Tin-foil|tin-foil]]
| Cook for 17 minutes
}}
===Serving suggestions===
Serve with a [[Chana daal|lentil curry]] or [[Salad|salad]] of your choice.
===Chef's notes===
Use [[Parsley|parsley]] if you cannot get [[Coriander|coriander]]
==See also==
* [[Lamb biriani]]
* {{See also - Jointing a chicken}}
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Indian recipes]]
[[Category:Mauritian recipes]]
[[Category:Poultry recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Rice recipes]]
[[Category:Spicy recipes]]
[[Category:Fruit recipes]]
[[Category:Boiled or simmered]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/onions|#onions]] [[Special:Search/ghee|#ghee]] [[Special:Search/chickenbiriani|#chickenbiriani]] [[Special:Search/coriander|#coriander]] [[Special:Search/rice|#rice]] [[Special:Search/yogurt|#yogurt]] [[Special:Search/chicken|#chicken]] [[Special:Search/almonds|#almonds]] [[Special:Search/ginger|#ginger]] [[Special:Search/raisins|#raisins]] [[Special:Search/sultanas|#sultanas]] [[Special:Search/Biryani|#Biryani]] [[Special:Search/biriani|#biriani]] [[Special:Search/beriani|#beriani]]
</code>

Chicken biriani - Revision history

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