Biriyani Recipe
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Biriyani

By: NICOL ZAHRA  
"One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish."

Rating: This weblink has been rated 9 times with an average star rating of 4.2 Read Reviews (7)

Rate/Review | 577 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 1/2 tablespoons olive oil
  • 3 tablespoons plain yogurt
  • 2 tablespoons distilled white vinegar
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon ginger paste
  • 2 small green chile peppers
  • 2 medium tomatoes, chopped
  • 2 tablespoons garam masala
  • 1 tablespoon dried mint
  • salt and pepper to taste
  • 5 sprigs cilantro
  • 1 (3 pound) whole chicken, skin removed and cut into pieces
  • 2 quarts water
  • 4 cups uncooked basmati rice
  • 1 bay leaf
  • 4 pods green cardamom
  • 1 pod black cardamom
  • 1 cinnamon stick
  • salt to taste
  • 1/4 teaspoon powdered yellow food coloring

Directions

  1. Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
  2. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
  3. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
  4. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.

Footnotes

FOOTNOTE

  • Powdered yellow food coloring, frequently used in Indian dishes and generally turmeric-based, may be found at Indian food stores or food specialty shops.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 400 | Total Fat: 11.1g | Cholesterol: 31mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2006 by TUNISIANSWIFE 
quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by Caroline C 
I played around with the spices til it was to our taste. The other changes I made were to use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2005 by su 
This recipe is great! Turned out great! Biryani, is an art...you just need to practice once or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by linda 
Next time I'll use a little less oil, but this was fantastic! No leftovers tonight! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2005 by JMSMITH1 
Far too much rice and, although the flavour is nice it needs more. The next time I will make... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2005 by SUSAN CHITTUM 
Lots of ingredients with not enough flavor. Portion size was huge... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by jennilynnjean 
Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I... MORE

 
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