CHICKEN AND ROSEWATER BIRYANI RECIPE – BBC FOOD
Provided by: Rick Stein
Prep time: 2 hours
Cook time: 2 hours
Yield: Serves 6-8
|250ml/9fl oz natural yogurt|
|6 garlic cloves, finely crushed|
|6cm/2½in (30g/1oz) piece ginger, finely grated|
|3 green chillies, finely chopped, with seeds|
|1 tsp Kashmiri chilli powder|
|1 tsp ground coriander|
|½ tsp ground turmeric|
|500g/1lb 2oz skinless, boneless chicken thighs, cut in half|
|300ml/10fl oz vegetable oil|
|3 medium onions, thinly sliced|
|10 whole cloves|
|6cm/2½in piece cinnamon stick|
|5 green cardamom pods, bruised with a rolling pin|
|2 Indian bay leaves|
|1 tsp cumin seeds|
|2 medium tomatoes, chopped|
|1 tsp salt|
|600g/1lb 5oz basmati rice, soaked in cold water for an hour|
|1 tsp salt per 1 litre/1¾ pint of cooking water|
|100g/3½fl oz ghee|
|pinch saffron soaked in 4 tbsp warm milk for 15 minutes|
|2 tsp rosewater|
|20g/½oz cashew nuts and 20g/½oz shelled pistachios, dry-roasted in a hot pan until golden-brown|
|raita, to serve|
- In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour.
- For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.)
- Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice.
- For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle.
- Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions.
- Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan.
- Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes.
- Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita.
SAFFRON ROSE BIRYANI – INSTANT POT OR STOVETOP | NATURALLY NIDHI
Provided by: Nidhi Bothra
Categories: Dinner,Lunch,Main Course
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
|1 cup basmati rice|
|2 tbsp ghee|
|1/4 cup peas|
|1/2 cup paneer (, cubed)|
|3 tbsp carrots (, finely chopped)|
|1 tbsp beetroot (, grated)|
|10-12 mint leaves|
|2 tbsp cilantro (, chopped)|
|1/2 tsp saffron (, soaked in 1 tbsp rose water)|
|1 1/2 tsp biryani masala|
|1/2 tsp crushed black pepper|
|salt ( to taste)|
|2 – 3 green cardamoms (, pods)|
|1 bay leaves|
|1/4 tsp cardamom powder|
|1 tbsp lemon juice|
|1 small cinnamon sticks|
|1 black cardamom|
|1/2 tsp cumin seeds|
|1 cup water|
- Instant Pot:
Calories 280 kcal, CarbohydrateContent 44 g, ProteinContent 8 g, FatContent 8 g, SaturatedFatContent 4 g, CholesterolContent 19 mg, SodiumContent 15 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving
CHICKEN BIRYANI WITH ALMONDS, SAFFRON AND ROSEWATER RECIPE | GOOD …
Provided by: goodfood.com.au
Total time: 1 hours 30 minutes
Yield: SERVES 4
|700g chicken thigh fillets, cut in half|
|1 tbsp rosewater|
|1 pinch saffron threads|
|1 cinnamon stick|
|5 green cardamom pods|
|2 tsp cumin seeds|
|2 fresh bay leaves|
|200ml vegetable oil|
|3 red onions, finely sliced in rings|
|3 tomatoes, diced|
|500g basmati rice, soaked in cold water for 30 minutes and drained|
|30g butter, melted|
|1/2 cup blanched almonds, toasted (or use pistachios)|
|300g natural yoghurt|
|6 garlic cloves, finely grated|
|10cm ginger, peeled and finely grated|
|8cm fresh turmeric, peeled and finely grated (or 2 tsp ground turmeric)|
|2 long green chillies, finely chopped|
|2 tsp salt flakes|
|1 tsp curry powder|
|1 tbsp ground coriander seeds|
|350g natural yoghurt|
|3 handfuls mint leaves, finely chopped|
|2 handfuls coriander leaves, finely chopped|
|1 tsp castor sugar|
|1/2 tsp salt flakes|
|juice of 1/2 lime|
1. Combine the marinade ingredients in a large bowl. Add the chicken and toss to thoroughly coat. Set aside at room temperature for one hour* or refrigerate for longer.
2. Gently warm the milk, rosewater and saffron in a small saucepan and set aside.
3. Add the cloves, cinnamon, cardamom, cumin and bay leaves to a small bowl – this is to ensure that you add the spices to the hot pan all at once, minimising the chance of burning them.
4. Heat the oil in a large frying pan over medium heat and fry the onions until golden, about 10 minutes. Lift the onions out of the oil and set aside.
5. Tip most of the oil out of the pan, leaving about three tablespoons behind. Add the spices and fry for one minute. Add the chicken with the residual marinade and cook for five minutes, stirring frequently. Add the tomato and cook for about 20 minutes until the sauce is clinging to the chicken with a little extra still in the pan. Set aside and keep warm.
6. Boil the rice in salted water for five minutes – it should be a little bit soft but still quite firm. Drain, stir with a fork to separate the grains but don’t rinse or refresh.
7. Line the base of a large saucepan (one that will present well on the dining table, and preferably one with a lid) with a third of the rice and a splash of melted butter. Top with half the chicken and sauce. Layer on another third of the rice, half the onions and half the saffron milk. Finish with the remaining chicken, followed by the remaining rice, butter, saffron milk and two tablespoons of boiling water, reserving the remaining onions to finish the biryani.
8. Place the pan over high heat and, watching very carefully. Once you see the first puff of steam move the pan to a small gas jet on low heat. Cover tightly and cook for 30 minutes.
9. While the biryani cooks, make the raita by combining all the ingredients in a bowl.
10. After 30 minutes, remove the lid from the pan and cook for 10 more minutes.
11. Scatter the almonds and remaining onions over the cooked biryani and serve with the raita on the side.
1. Don’t be tempted to use chicken breast for this, as the meat will dry out.
*2. Marinate the chicken overnight for a deeper, more intense flavour.