Chicken biryani ,Chicken and vegetable biryani ,Chicken biryani ,Lamb and lentil biryani with caramelised onion ,Biryani ,Chicken biryani, check this for the best chicken biryani:
- 1 1/2 tablespoon canola oil
- 500g Lilydale Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces
- 1 red onion, thinly sliced
- 1 tablespoon finely grated ginger
- 1 garlic clove, crushed
- 2 tablespoon korma curry paste
- 1 teaspoon ground cinnamon, plus extra, to serve, if desired
- 1 1/2 cups basmati rice, rinsed
- 2 cups Massel chicken style liquid stock
- 2 ripe truss tomatoes, roughly chopped
- 200g green beans, cut into 3 cm lengths
- 2/3 cup Greek yoghurt
- 1 Lebanese cucumber, diced
- Flaked almonds, toasted, coriander sprigs, lemon wedges, to serve
- Step 1Heat 1 tablespoon oil in a large saucepan or non-stick frying pan over medium high heat. Cook chicken for 5 minutes, turning, or until browned. Transfer to a plate.
- Step 2Heat remaining oil in the same pan and cook onion, ginger and garlic for 2 to 3 minutes, or until onion has softened. Add korma paste and cinnamon and cook for 1 minute. Add rice and stir to coat.
- Step 3Add stock and 1 cup water and bring to the boil. Return the chicken to the pan and reduce heat to low. Cover and cook for 12 to 15 minutes or until chicken is cooked through and rice is tender. Add tomatoes and beans for the last 5 minutes of cooking time.
- Step 4Meanwhile combine yoghurt and cucumber in a small bowl. Season.
- Step 5Sprinkle chicken with almonds, coriander and extra cinnamon, if desired. Serve with yoghurt and lemon wedges.
- 750g chicken thigh fillets, trimmed, cut into 3cm pieces
- 1/2 cup Tikka Masala curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 large brown onions, thinly sliced
- 1 cup Basmati rice
- 1 1/2 cups Massel chicken style liquid stock
- 1 cup thick Greek-style yoghurt
- 1/3 cup mint leaves
- 8 small pappadums, cooked, to serve
- Step 1Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits.
- Step 2Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat until sizzling. Add onions. Cook for 15 minutes or until caramelised. Transfer chicken to an 8-cup capacity ovenproof casserole dish. Spoon onions over chicken.
- Step 3Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Place stock into a microwave-safe jug. Microwave on HIGH (100%) power for 2 minutes or until hot. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour 45 minutes or until rice is tender. Season with salt and pepper.
- Step 4Place yoghurt into a bowl. Finely chop 2 tablespoons of mint leaves. Stir through yoghurt. Spoon biryani into bowls. Top with yoghurt mixture and remaining mint leaves. Serve with pappadums.
- 260g (1 cup) Vaalia Low Fat Natural Probiotic Yoghurt
- 1/4 cup korma curry paste
- 600g chicken thigh fillets, quartered, fat trimmed
- 2 teaspoons light olive oil
- 1 brown onion, halved, thinly sliced
- 1 tablespoon finely chopped fresh ginger
- 2 garlic cloves, thinly sliced
- 2 truss tomatoes, coarsely chopped
- 1 cinnamon stick, halved
- 2 bay leaves
- 300g (1 1/2 cups) basmati rice
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 1/3 cup chopped fresh coriander leaves
- Fried shallots, to serve
- Vaalia Low Fat Natural Probiotic Yoghurt, extra, to serve
- Coriander sprigs, to serve
- Step 1Combine yoghurt and curry paste in a glass bowl. Add chicken and stir to coat. Cover and place in the fridge overnight to marinate.
- Step 2Heat a large saucepan over high heat. Add the oil and onion and cook, stirring often, for 5 minutes or until golden. Add the ginger and garlic and cook for 2 minutes or until aromatic. Add the tomato, cinnamon and bay leaves. Simmer for 2 minutes or until pulpy.
- Step 3Stir the chicken and rice into the pan. Add the stock. Bring to a simmer, stirring. Cover and cook for 25 minutes or until liquid is absorbed. Stir through chopped coriander. Serve sprinkled with fried shallots and topped with extra yoghurt and coriander sprigs.
Chicken and vegetable biryani
- 2 tablespoons oil
- 1 large red onion, halved and thinly sliced
- 3 cloves garlic, crushed
- 4cm piece fresh ginger, peeled and grated
- 2 teaspoons ground cumin
- 1 teaspoon ground fennel
- 1/2 teaspoon ground chilli
- 5 chicken thigh fillets (about 550g), cut into 3cm pieces
- 1 cup Basmati rice
- 250g cauliflower, trimmed into florettes
- 150g European flat beans, cut into 5cm lengths
- 1 cup Massel chicken style liquid stock
- 1/4 cup toasted flaked almonds
- 1/4 cup continental parsley leaves
- Step 1Heat the oil in a large heavy based saucepan, saute the onion over a moderate heat for 5 minutes or until soft. Add the garlic, ginger, cumin, fennel and chilli and cook for another minute. Add the chicken and stir over the heat for 5 mins.
- Step 2Stir through the basmati rice, cauliflower, beans and chicken stock. Cover and reduce the heat to medium low. Simmer uncovered for 8-10 mins or until the rice has absorbed the liquid. Do not lift the lid, set aside for 15 mins to finish steaming. Serve sprinkled with the flaked almonds and parsley leaves.
- 300g (1 1/2 cups) white long-grain rice
- 40ml (2 tablespoons) olive oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 4 chicken breasts, cut into 2cm dice
- 1/2 teaspoon ground chilli
- 1 teaspoon ground cumin
- 2 cinnamon sticks
- 1/2 teaspoon Masterfoods Turmeric Ground
- 1 teaspoon ground coriander
- 6 fresh curry leaves (optional)*
- 150ml thick plain yoghurt
- 1 teaspoon white sugar
- 3 tablespoons sultanas
- 3 tablespoons slivered almonds, toasted
- 1/3 cup roughly chopped coriander leaves
- Step 1Cook the rice in salted water for 8 minutes, then drain and set aside.
- Step 2Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 minutes or until softened. Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.
- Step 3Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes. Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.
Lamb and lentil biryani with caramelised onion
- 3 brown onions
- 1/4 cup vegetable oil
- 50g butter
- 1/2 teaspoon sea salt
- 3 teaspoons brown sugar
- 200g lamb mince
- 3 garlic cloves, crushed
- 4cm piece fresh ginger, finely grated
- 1 long red chilli, sliced, plus extra, to serve
- 2 teaspoons garam masala
- 1/4 teaspoon ground turmeric
- 1 1/2 cups basmati rice
- 2 1/2 cups Massel chicken style liquid stock
- 400g can brown lentils, drained, rinsed
- Fresh coriander sprigs, to serve
- Plain Greek-style yoghurt, to serve
- Naan bread, to serve
- Step 1Halve and thinly slice 2 onions. Heat 1 tablespoon oil and half the butter in a large, deep frying pan over medium heat. Add sliced onion and salt. Cook, stirring occasionally, for 15 to 20 minutes or until golden. Add sugar. Increase heat to medium-high. Cook, stirring, for 5 minutes or until onion is caramelised. Transfer to a bowl. Cover to keep warm.
- Step 2Finely chop remaining onion. Heat remaining oil and butter in pan over medium heat. Add chopped onion. Cook, stirring occasionally, for 10 minutes or until light golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add garlic, ginger, chilli and spices. Cook for 1 minute or until fragrant.
- Step 3Add rice. Stir to coat in spice mixture. Add stock and lentils. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender. Season with salt and pepper. Top biryani with caramelised onion, coriander and extra chilli. Serve with yoghurt and naan.