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Chicken And Rice Biryani

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  Cardamom/0.5 teaspoon powdered cardamom 3 (Seeds Pulverized)
  Chicken pieces 4 Pound
  Onion 1 , chopped
  Plain yogurt 1 Cup (16 tbs)
  Ginger 1 Teaspoon
  Garlic 2 Clove (10 gm), pressed
  Lemon juice 3 Tablespoon
  Mace 1⁄2 Teaspoon
  Ground cumin 1 Tablespoon
  White poppy seeds 1 Teaspoon (Khus Khus)
  Salt 1⁄2 Tablespoon
  Cardamom 6
  Dried limes 3 (Pulverized)
  Milk 1⁄4 Cup (4 tbs)
  Saffron threads 1 Teaspoon
  Long grain rice 4 Cup (64 tbs)
  Salt 1 Tablespoon
  Carrot 1 , peeled and quartered
  Whole cloves 3
  Bay leaves 6
  Peppercorns 12
  Allspice 10
  Cinnamon 2 Inch
  Onions 8 Large, chopped
  Corn oil 1 Cup (16 tbs)
  Canned tomato paste 6 Ounce
  Chicken bouillon cubes 2 Cup (32 tbs) (Canned Or Made With Bouillon Cubes)
  Ground cloves 1⁄2 Teaspoon
  Poppy seeds 2 Teaspoon (Khus Khus)
  Curry powder 2 Teaspoon
  Cardamom 2 (Seeds Pulverized)
  Turmeric 1 Teaspoon
  Lime juice 1 Tablespoon
  Ground beef/Lamb 4 1⁄2 Pound
  Eggs 2
  Fine bread crumbs 1 Cup (16 tbs)
  Allspice 2 Teaspoon
  Cloves 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Hot red pepper 1⁄4 Teaspoon
  Slivered almonds 12 Ounce
  Oil 2 Tablespoon
  Long grain rice 7 Cup (112 tbs)
  Long grain rice 4 Cup (64 tbs) (Which Has Been Soaking In The Salted Water)
  Curry powder 1 Teaspoon

Bring to boil over high heat, reduce heat, cover and cook the chicken about 20 to 30 minutes, or until the meat is tender.
Measure 7 cups of the broth.
Set aside.
Skin, bone and cut the chicken into one-half-inch cubes.
Cover, keep warm, set aside.
Discard vegetables and spices.
Saute the onions in the heated oil about 15 minutes until translucent.
Drain the oil.
To the onions in the saucepan, add.
Bring to boil over high heat.
Reduce heat to low and simmer, covered, for 10 minutes.
Set asice.
Roll the meat into bite-size balls.
Brown well on all sides in corn oil.
Add to the onion sauce.
Saute the almonds and raisins in heated oil until the almonds are a golden brown.
Drain on paper toweling, set aside In a saucepan, combine ingredients and bring to a boil over high heat.
Reduce heat to low and cook, covered, about 20 minutes, or until the rice is tender and fluffy.
To assemble:
Sprinkle the almonds and raisins over the bottom of a large, 24-cup capacity, round, buttered bowl.
Layer as follows: 1/3 of the rice, 1/2 of the meatballs and sauce, another 1/3 of the rice, 1/2 of the chicken, and then the remaining meatballs, chicken, top with the rest of the rice.
Place a piece of waxed paper over the top and press firmly down to hold the rice together when unmolding.
Remove the waxed paper.
Place a flat, round serving platter over the top and invert carefully.
This is large and heavy, so be careful.
Accompany with a garnish of: Fried potatoes Sliced hard-cooked eggs, about 8 to 10 Green peas, 1 package frozen, cooked according to directions Carrots, 1 package frozen, cooked according to directions Small boiled onions, 1 package frozen, cooked according to directions.
Arrange garnish around molded biryani.
Delicious served with cheese turnovers and a platter of taboulli salad.
Note: To facilitate preparation, the meatballs and sauce can be prepared in advance, as well as the chicken and garnish.
Also the meatballs and sauce alone make a delicious buffet dish.
It is preferable to use Indian rice, called Basmati rice, for all Indian dishes.
You can find it in the Indian gourmet stores.

Recipe Summary

Main Dish
Rice, Chicken

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Chicken And Rice Biryani Recipe