Chicken biriani: Difference between revisions

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|title=Chicken biriani, Indian recipe
|title=Chicken biriani, Indian recipe  
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|keywords=Chicken biriani recipe Indian recipes from The cook's Wiki
|keywords=#onions #ghee #chickenbiriani #coriander #rice #yogurt #chicken #almonds #ginger #raisins #sultanas #Biryani #biriani #beriani
|description=Biryani, biriani, or beriani is a range of primarily South Asian rice-based foods made with spices, rice (usually basmati) and meat/vegetables.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/8/8c/Chicken_biriani_recipe.jpg
|description=Biryani, biriani, or beriani is a range of primarily South Asian rice-based foods made with spices, rice (usually basmati) and meat/vegetables
|og:type=recipe
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<div class="right_imgs" style="float: right; width: 320px;">
 
'''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
{{recipesummary
|Servings = Serves 6
|TotalCalories = 1451
|PortionCalories = 241
|DatePublished=3rd December 2012
|Author=Chef
|Servings = Serves 6
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 13 hours
  |TotalTime = 13 hours
  |PrepTime = 12 hours 20 minutes
  |PrepTime = 12 hours 20 minutes
  |CookTime = 40 minutes
  |CookTime = 40 minutes
  |Image = [[Image:Chicken biriani recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Chicken biriani recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
{{Template:AdvancePreparationIcon}}
</table>
[[Image:Biriani ready for the oven.jpg|thumb|300px|right|Ready for the oven]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Biriani reducing.jpg|thumb|300px|right|Most of the liquid cooked off]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Biriani marinade.jpg|thumb|300px|right|The chicken pieces marinading - I wish the smell of this could be captured in a photograph!]]
 
[[Image:Biriani recipe.jpg|thumb|200px|right|The original (curry stained) recipe]]
<span class="review">
</div>
<span class="reviewHeader">
'''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]]/[[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.
====Best recipe review====
</span>
''<span class="reviewTitle">Better than any restaurant version</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">This is the real-deal.  And you know it's going to taste so good.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


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.


{{RecipeIngredients
{{RecipeIngredients
| 1 whole chicken, skinned and [[Jointing a chicken|jointed]] - chop the breasts, separate the wings and legs and cut lots of slashes in the leg joints so the marinade can penetrate.  I like to leave the bones in as I feel it gives more flavour - it's up to you.
| 1 whole chicken, skinned and [[Jointing a chicken|jointed]]
|* You can of course use ready prepared chicken meat instead.
| You can of course use ready prepared chicken meat instead.
| 1 small carton of [[Yogurt|yogurt]]
| 125 ml [[Yogurt|yogurt]]
| 2 cups [[Basmati rice|basmati rice]], rinsed in cold running water then drained well
| 2 cups [[Basmati rice|basmati rice]], rinsed in cold running water then drained well
|  2.5 cm (1") peeled [[Ginger|ginger]]
|  2.5 cm (1") peeled [[Ginger|ginger]]
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| 2 large [[Onions|onions]], peeled and chopped
| 2 large [[Onions|onions]], peeled and chopped
| 3 tablespoons [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 3 tablespoons [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| Handful of sliced [[Almonds|almonds]]
| 20 g sliced [[Almonds|almonds]]
| Handful of [[Sultanas|sultanas]] or [[Raisins|raisins]]
| 20 g [[Sultanas|sultanas]] or [[Raisins|raisins]]
| [[Sea Salt|sea salt]] to taste
| [[Sea Salt|sea salt]] to taste
}}
|'''Leave whole and remove before serving or pick out while eating:'''
'''Leave whole and remove before serving or pick out while eating:'''
| 2.5 cm [[Cinnamon stick|cinnamon stick]]
{{RecipeIngredientsNB
| 6 whole [[Clove|clove]]s
* 2.5 cm [[Cinnamon stick|cinnamon stick]]
| 6 whole [[Cardamom pods|cardamom pods]] ([[Brown|brown]] or white)
* 6 whole [[Clove|clove]]s
| 2 [[Bay leaves|bay leaves]]
* 6 whole [[Cardamom pods|cardamom pods]] ([[Brown|brown]] or white)
* 2 [[Bay leaves|bay leaves]]
 
}}
}}


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* 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.
* 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)
* 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===
===Method===


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}}
}}
===Serving suggestions===
===Serving suggestions===
Serve with a [[Lentil|lentil]] curry or [[Salad|salad]] of your choice
Serve with a [[Chana daal|lentil curry]] or [[Salad|salad]] of your choice.
===Chef's notes===
===Chef's notes===
Use [[Parsley|parsley]] if you cannot get [[Coriander|coriander]]
Use [[Parsley|parsley]] if you cannot get [[Coriander|coriander]]
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* [[Lamb biriani]]
* [[Lamb biriani]]
* {{See also - Jointing a chicken}}
* {{See also - Jointing a chicken}}
{{Template:PeelingGinger}}
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{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
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[[Category:Fruit recipes]]
[[Category:Fruit recipes]]
[[Category:Boiled or simmered]][[Category:Baked or roasted]]
[[Category:Boiled or simmered]][[Category:Baked or roasted]]
<!-- footer hashtags --><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><!-- /footer hashtags -->

Latest revision as of 15:43, 6 May 2025

This recipe requires preparation in advance!

Biryani, biriani, or beriani is a range of primarily South Asian rice-based foods made with spices, rice (usually basmati) and meat or 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" or "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 the meat overnight so prepare this the day before.


Chicken biriani
Electus
Servings:Serves 6
Calories per serving:241
Ready in:13 hours
Prep. time:12 hours 20 minutes
Cook time:40 minutes
Difficulty:Difficult
Recipe author:Chef
First published:3rd December 2012

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.

Paul R Smith


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Ready for the oven

    Ready for the oven

  • Most of the liquid cooked off

    Most of the liquid cooked off

  • The chicken pieces marinading - I wish the smell of this could be captured in a photograph!

    The chicken pieces marinading - I wish the smell of this could be captured in a photograph!

  • The original (curry stained) recipe

    The original (curry stained) recipe

Method

  1. Fry the onions in half of the oil, until golden, then remove half of the onions with a slotted spoon and reserve.
  2. Brown the remainder of the onions, stir in the meat and stir-fry for 5 minutes. Add the chopped tomatoes and cook on a low heat until the 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.
  3. Add half of the chopped coriander or parsley, season with salt and set aside.
  4. In a large pan of boiling water, cook the washed rice for 10 minutes only. Drain and reserve. The final cooking will be done in the oven.
  5. Grease the base of a large oven-proof casserole with a little ghee.
  6. Using the cooked rice, chicken, coriander, cooked onions, saffron and dabs of ghee, fill the casserole in layers.
  7. Top with raisins or sultanas and sliced almonds, add a few dabs of ghee and cover with tin-foil
  8. Cook for 17 minutes

Serving suggestions

Serve with a lentil curry or salad of your choice.

Chef's notes

Use parsley if you cannot get coriander

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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#onions #ghee #chickenbiriani #coriander #rice #yogurt #chicken #almonds #ginger #raisins #sultanas #Biryani #biriani #beriani

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