Delicious Chicken Biryani and Chicken Pulao Recipes

·       Chicken Biryani:

 

Chicken Biryani 

Chicken Biryani is a delicious and fragrant rice dish from South Asia's rich culinary heritage. A symphony of flavors and textures is created by layering tender marinated chicken with fragrant, spicy basmati rice. This regal meal, infused with a combination of biryani masala and saffron and served with golden fried onions, is cooked to perfection, allowing the flavors to combine perfectly. Chicken Biryani guarantees a pleasant experience, engaging the senses with each bite, when served with a cold raita or a fresh side salad.

 

Chicken Biryani Recipe

 

Ingredients:

 

• 2 cups basmati rice

• 500g cut-up chicken

• 1 cup yogurt

• 2 big thinly sliced onions

• 2 chopped tomatoes

• 2 tablespoons ginger-garlic paste

• 1/4 cup chopped fresh coriander leaves

• 1/4 cup chopped fresh mint leaves

• 4 teaspoons biryani masala (store-bought or homemade)

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/4 cup fried onions (optional, for decoration)

• 1 tablespoon ghee or vegetable oil

• 1 cup milk

• A handful of saffron strands steeped in warm milk (for saffron milk)

• Salt to taste

• Water

 

Instructions:

 

1. Rinse the basmati rice in cool water until it is clear. Soak the rice for 30 minutes in water, then drain and set aside.

2. Marinate the chicken in yogurt, half of the chopped mint and coriander leaves, half of the biryani masala, ginger-garlic paste, turmeric powder, red chili powder, and salt for 30 minutes. Allow at least 1 hour for it to marinade.

3. Melt the ghee or vegetable oil in a big heavy-bottomed skillet or a biryani pot over medium heat. Fry the chopped onions until they are golden brown. Half of the fried onions should be put aside for garnish.

4. Cook until the marinated chicken is partly cooked (approximately 5-7 minutes) with the remaining fried onions in the saucepan. Stir every now and again.

5. Stir in the diced tomatoes, mint, and coriander leaves. Cook for 5 minutes longer, or until the tomatoes are mushy and the chicken is tender.

6. Bring water to a boil in a separate big saucepan and add salt. Cook the soaked and drained rice until it is 70% done (but still has a bite to it). Drain and put aside the rice.

7. In the biryani pot, layer the half-cooked rice over the chicken mixture. Over the rice, sprinkle the remaining biryani masala.

8. Spoon the saffron milk over the rice and chicken. Pour the milk equally over the rice as well.

9. Cover the saucepan with a tight-fitting cover and simmer for 20-25 minutes, or until the rice is thoroughly cooked and the flavors have mingled.

10. When finished, fluff the biryani using a fork. Serve hot with raita or a side salad and garnished with the saved fried onions.

 

·       Chicken Pulao:

 

Chicken Pulao

Chicken Pilaf, also known as Chicken Pilao, is a hearty rice meal that emanates warmth and simplicity. A delectable combination of flavors is created by gradually simmering succulent chicken chunks with fragrant spices and delicate basmati rice. This one-pot marvel is a celebration of rustic tastes, thanks to the earthy flavors of cumin, garam masala, and fresh herbs like coriander and mint. Chicken Pilaf is a flexible and treasured meal that is ideal for sharing with loved ones on any occasion, thanks to its substantial and nutritious appeal.

 

Chicken Pulao Recipe

 

Ingredients:

 

• 2 cups basmati rice

• 500g chopped chicken

• 1 big coarsely chopped onion

• 2 chopped tomatoes

• 2 teaspoons ginger-garlic paste

• 1/4 cup plain yogurt

• 1/4 cup fresh coriander leaves

• 1/4 cup fresh mint leaves

• 2 teaspoons garam masala

• 1/2 teaspoon cumin seeds

• 4 cups chicken broth or water

• 2 tablespoons ghee or vegetable oil

 

Instructions:

 

1. Rinse the basmati rice in cool water until it is clear. Soak the rice for 30 minutes in water, then drain and set aside.

2. Melt the ghee or vegetable oil in a big pot or deep pan over medium heat. Allow the cumin seeds to sputter.

3. Add the chopped onions and cook until transparent.

4. Cook for a minute after adding the ginger-garlic paste, until the raw scent dissipates.

5. Cook until the chicken pieces are browned on both sides of the pot.

7. Combine the diced tomatoes, yogurt, half of the coriander leaves, half of the mint leaves, garam masala, and salt in a mixing bowl. Allow to boil for 5 minutes after thoroughly mixing.

8. Pour in the soaked and drained rice and gently swirl it into the chicken mixture until equally covered.

9. Bring the chicken broth or water to a boil over the rice and chicken.

10. Turn down the heat to low, cover the pot with a tight-fitting lid, and simmer the pulao for 15-20 minutes, or until the rice is fully cooked and the chicken is tender.

11. When finished, fluff the pilaf using a fork. Serve with the remaining coriander and mint leaves as garnish.

12. Serve the Chicken Pilaf immediately with a raita or a side salad.

 

Enjoy your delicious Chicken Biryani and Chicken Pulao!