Shahi Chicken Biryani
2013-03-10- Cuisine: Indian
- Course: Main Course, Rice
- Skill Level: Easy
- Servings : 6
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Delicacy of mughlai flavor with Indian spices. This Biryani has alternate layers of rice and chicken and should be served with the layers intact and not mixing it.
Ingredients:
6 cups Rice (basmati)
1 kg Chicken
3 tbsps. Vegetable Oil
3 tbsps. Clarified Butter
5 nos. Onion(red, thin sliced)
3 nos. Potato(peeled and cut)
30 gms. Ginger(paste)
30 gms. Garlic(paste)
5 nos. Green Chilies(paste)
10 gms. Coriander leaves(paste)
2 tsps. All spice powder
4 tbsps. Yoghurt
4 tbsps. Tomato(Puree/paste)
3 tbsps. Red Chili Powder
2 tsps. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsps. Milk
2-3 drops color (orange recommended)
Method:
- Marinate the chicken with garlic, ginger, coriander, green chillie,tomatoes paste, red chilli powder,turmeric powder,dry garam masala powder,salt and yoghurt and keep it aside for half an hour.
- Cook rice seperately (do not cook fully. keep it semi-cooked), add salt, sprinkle it with color and keep aside.
- Heat milk, put pinch of kesar and keep aside.
- Heat 2 tbsp of oil in pan.Deep fry half the quantity of onions and all the potatoes till onion is golden brown.
- Remove both from the pan and keep aside.
- Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. cook for 10 minutes.
- Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar.
- Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
- Garnish with coriander leaves and rest of the fried onions.
- Tightly cover the utensil and cook for another 10 minutes.
- Serve hot with salad,lemon and papad.
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posted by Duke on March 15, 2013
I’ve been to a few Indian restaurants now, but never really am sure what to get. I’ll try anything and am not vegitarian but will eats those dishes also.
Thank you all so much for the suggestions! I can’t wait to try them.
posted by NC Baller on March 18, 2013
Anything like pilau, briyani, kebabs, samosa’s and other indian sweets.
Thank you in advance to everyone. ; )
posted by PIE BOY on March 18, 2013
My friend invited me over to a special event for her church, where afterwords they’d be serving Indian food. I’ve been known to getting sour stomachs a lot lately, and I don’t handle spicy things very well… but I’m going to eat the food because her parents are the people that would run out to the store and get you a different kind of food if you don’t eat everything on your plate…
Is there a possibility that I could get sick?
posted by Joe M on March 18, 2013
1. Spicy peanut, coconut milk and chili (satay sauce)
2. lemon, garlic and coriander leaves
3 Lime, hot chili and garlic
4. finely grated citrus peel, fresh lemon balm leaves
5. olive oil, tomato puree, basil and black pepper
6. Chinese barbecue (Hoi-sin) sauce
7. coconut cream and lime leaf
8. tandoori style yoghurt with mixed spices
9. fresh thyme, parsley and lemon
10. fresh ginger and spring onion
Steaks i’m leaving pretty much plain, just brushed with herby oil
loads of different sausages, including pork with leeks and apple, pork& chili,
say if i put 5 pieces of chicken on each skewer, how many could you eat after erecting a shed and some decking, there’s loads of ice cold lager, white wine and juice to drink…
If you can make it up the A38 to Brum you’ll be welcome! And I’ve already made all the marinades, the chicken has been steeping in them overnight – should be tasty all char grilled!!! Flat breads and salad too
posted by Adam on March 19, 2013
indian food is my weakness, but i’m trying to not ruin my diet..
any ideas on some healthier meal choices?
ps. im going out for lunch.
thanks!
posted by Jose B on March 21, 2013
I enjoy cooking all sorts of food but find that when following recipes from indian cooking books ( a wide variety) the end product seems to lack the intense flavour i associate with a curry.
Ive tried using fresh + dried herbs, increased the amount of spices i add but find that i can only achieve full flavour by using shop bought pastes. any advice or good recipes?
thanks for the advice. banana?!! never heard of that but i’ll give it a go!
the problem i have is that even when following recipes it tastes like its missing something.
posted by Stevalicious on March 21, 2013
1 ashok and ashok near madan halwai sada bazaar
2 chawla chicken geeta colony east delhi
3 chawla chicken of ludhiana at dayanand vihar anand vihar
4 wazwaan at edm mall for mutton ribs
5 kaka da dhaba for chicken curry
6 anand chicken vaishali for mutton curry
7 matka peer for biryani and quorma
8 paramjeet machi wala adjoining natraj cinema moti nagar
9 soni jindal complex sahibabad
10 patiala shahi soup of sardar ji near shiv puri jheel east delhi
11 karims jama masjid east of kailash nizamudin and preet vihar
posted by Jeff on March 21, 2013
I’m going to an Indian Weddig tomorrow and I am SO excited because I love Indian food, bollywood, etc etc. Haha! However the invitation says its a VEGETARIAN meal. So, all of you Indian food experts, what kinds of vegetarian Indian dishes can I expect to be served at this wedding? I have no experience with vegetarian indian food. Just the typical stuff like Chicken Tandoori, Tika masala, etc etc.
I want to look at some recipes/pictures to get myself hungry and in the mood!
(I am looking for specific names of vegetarian dishes that are typically served at indian weddings)
posted by henryshensbcglobalnet on March 22, 2013
I like spicy food, so that will not matter.
posted by D3ZZY on March 22, 2013
i’m going to tandoori palace for dinner tonight.. does anyone have any suggestions about a healthy filling meal that isn’t laden with calories and fat?
I know to stay away from the creamy sauces, but not sure which thing to order.
Right now i’m thinking a chicken vindaloo (spelling?), but i also like vegetarian curries, just not sure which ones are healthy.
Anyone who knows about indian cuisine – please help!
thanks
posted by PolishPokeyPimp on March 23, 2013
please think of valued taste when paying for it……….
posted by isk8at818 on March 24, 2013
INGREDIENTS
Spaghetti
Beef minced
Mushroom
Tomato puree
Coriander leaves
Lea & Perrins Worcestershire sause
Butter
Garlic
Onion
Tomatoes
Pepper
Salt
Suger
Soy sause
Basil leaves(minced)
>For the butter, which one i should use for the best taste? the Salted or non-salted?
I have tried to cook the spaghetti before the same ingredients stated above and here is the question.
>Im thinking to add milk or cream, should I? if yes, which type of milk or cream?
posted by Michael on March 24, 2013
I’m going out for a work meal at a Indian restaurant, but don’t want anything hot or with nuts. Don’t really know much about indian cuisine, so any help would be fab! Can you recommend anything?
posted by mmminja on March 24, 2013
Tell me the name and what it is.
I went to this indian restaurant, it was so good. The food was mild though, not spicy.
So just anything not that spicy . Like give me names of Indian beverages or specialties, anything:)
posted by Kaylla on March 25, 2013
I have had a go my self, but never seems to come out quite right. I get the sauce consistency ok, sometimes a bit to runny, the hotness is usally just right, but the flavour isn’t that great. I usually start of adding vegetable oil, then frying some onions until golden, then adding some crushed garlic, small green pepper, ginger and frying that, then adding abit of corienda, cumin, turmeric and some chilly powder putting it in a bowl adding bit of water and adding it to the rest of the ingredients in the frying pan then next adding some chicken and sealing it, then adding tomatoes that I’ve pureed, letting it cook for a bit occasionally adding water, then adding bit of garam masala, some corienda leaves and then seasoning and serving, but it never tastes right. I’m pretty sure I’m doing it wrong. I was wondering if anyone had any good Indian or Pakistani curry recipe, something I can use with any meat or vegetable just a curry sauce or past recipe.
Thx
posted by shahrukh on March 25, 2013
i used wheat flour,all purpose flour,salt, chilly powder, cumin seeds, coriander leaves, butter, vegetable fat, sodium bi carbonate, peanuts to make spicy peanut cookie. but i don’t know what happened wrong, the cookies did not rise even a little bit. please tell me what went wrong.
posted by Splash Log Level 2 Again on March 25, 2013
I have an allergy to coriander. I love Mexican and Indian cuisines, but most of the recipes use coriander. Is there something which can be used as a subsitute giving similar flavour results?
posted by vanvark83 on March 25, 2013
I am growing one of the in the greenhouse but I can’t tell which one it is.
I am having fish cakes tonight…can I put coriander or parsley in my fish cakes?
I am also growing chives.
Which ones can I put in my fish cakes and how do I know if I am growing parsely or coriander?
posted by Matthew S on March 25, 2013
I have a tiny turtle (1 inch dia). He (or is it she?) does not eat anything. I was given ‘turtle food” (tiny green sticks) which i drop in its bowl – but they remain uneaten. I tried feeding chopped coriander leaves but its of no use. Any tips please??
I i forget to change the water for around 3 days, i notice mosquito larve (which i believe should be consumed by the turtle). Whats the prob?
posted by The Inc on March 25, 2013
i have planted coriander, mint leaves, mandarins and basil…
coriander started to die as soon as i shifted it to a larger pot.. in a smaller pot it was fresh and green the local gardening professional told me to spray some fertilizers every two months, what should i do?
posted by timq3dimensionscom on March 25, 2013
i have no coriander in my spice rack, which the recipe calls for. however, i do have dried cilantro. will that work?
posted by sakyue1993 on March 25, 2013
I made carrot and coriander soup i mad double to freeze half it says add coriander leaves after liquidising and stir in.
so if i want to freeze half do i leave out the fresh coriander for the half i’m freezing?
Sorry i made double not mad double
posted by PillowMan1234 on March 25, 2013
I have>
1. Carrots
2. Bell Peppers
3. Onions
4. Bread
5. Beans
6. Soya Beans
7. Rice
8. Eggplant
9. Bananas
10. Tomatoes
11. Garlic
12. Ginger
13. Coriander Leaves
14. Oil, Salt, Lemon
Also 15. Potatoes
and 16. Eggs
posted by JackReynolds on March 25, 2013
I basically need to pulverize/grind mint leaves, coriander leaves, an apple and various spices + lemon juice, etc. I have to get it to the consistency of a thick paste. Our food processor(s) seem only capable of getting to “very small chunks” – looks like mowed grass. Any suggestions as to what sort of device I need to buy? Thanks.
posted by Xbox Gamer on March 25, 2013
I am running low on supplies (food supplies!) I have potatoes, onions, some cocktail sausages, eggs, garlic, ginger, flour, rice, butter…and some coriander leaves. any suggestion..i want to make potato gratin but have no cream, and can i make do with cheddar cheese slices for topping?
posted by Cliffy N on March 25, 2013
I am trying to make the spicy almonds that the Spice Market in NYC serves at the bar.( They are absolutely amazing) I ve gone as far as contacting nut distributors to no avail. Anyone out there know whats in them? I know it contains Chinese 5 spice powder, but something is missing…
posted by Sriram R on March 25, 2013
I found this recipe for a “Poached Fish in Spicy Tomato Sauce,” and i need ground cilantro but i can find any at my local food store and the recipe calls for “Harissa,” wich is made of
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Heres 2 links for more inf on my question;
http://www.asianonlinerecipe.com/recipes/poached-fish.php
http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm
I would really apreciate it if some one could help me with this.
posted by Seth on March 25, 2013
Curry Powder is based largely on four spices: coriander, cumin, fenugreek and turmeric, with the possibility of many other ingredients being included. Although most westerners are not familiar with Ajwain Seed ( similar to Celery Seed ) and Kalonji ( also known as Black Seed ), I want to incorporate these heal giving seeds in a curry powder mix to use while Im driving on the road through cold Newfoundland, to put in my vegetable soups along the way ! I also want to use cinnamon, cloves, ginger, black pepper, mustard seeds, hing and cayenne.
posted by Jerosh Nagulachandran on March 25, 2013
Can we use coriander in place of parsley?
posted by Ray D on March 25, 2013
and what?
1. Sliced beef tomatoes and mozzarella cheese on a wholemeal roll
2. Chinese style Lemon chicken in a wrap
3. pastrami on rye with german mustard
4. Hickory smoked chicken and corn relish on a white roll
5. Cottage cheese with pineapple and salad on brown bread
6. Roast pork with apple and cinnamon relish
7. Lamb cooked with lemon, mint and garlic in a wrap
8. Chicken with lime, coriander leaves and chili sauce in a tortilla
9. a slice of chicken, ham and mushroom pie
10. a mug of thick vegetable soup with grated cheese and a crusty roll
Everything is homemade (including the pastrami)
I’m in a rock band and we’re on stage tonight (use tons of energy) and won’t get to eat until midnight at least
posted by Ryan Dunn on March 25, 2013
Or is it referring to ground coriander leaves?
posted by DuckieM10 on March 25, 2013
-The shell is dark murky green with a central line running thru’ the top of the shell. The left & right side of the shell have equal geometric pentagon type shapes
-It has a central radial line – the starting of the line has 2-3 reddish / orange dashes.
- It has a sort of a pointy hump on the central top of the shell
-it has reddish orange spot right behind each eye
-its bottom belly is whitish yellowish-green.
-I think its about a year or less old & not more than 2 inches long just now.
Can yu identify this species for me?
How big will it grow? How many years will it live?
I already know a bit about its care.. but what should i give it to eat? I only give it coriander leaves & it doens’t seem to eat it sometimes. Please help!
posted by slipknot0129 on March 25, 2013
few of friends told that green coriander leaves contains eggs of parasite which causes death. is it true? please help
posted by Lia-lu-li on March 25, 2013
Hi, i want to find out the exact liquid used in vials or bottles of floating gold leaf. The type sold as novelties in gold rush towns. I have been told that it’s a mixture of glycerine and alcohol. If this is correct i would really like to know the mixture ratio used. Thanks
posted by Clayton Cottrell on March 26, 2013
I am making a curry from a recipe and it say 1 tsp coriander powder but iv just realised i got dried coriander leaf. can i use this instead and how should i change quantity?
posted by lets roll on March 26, 2013
i used whole wheat flour,all purpose flour,salt,chilly powder,peanuts,sodium bi carbonate,cumin seeds and coriander leaves to make my spicy peanut cookie. but the cookies did not raise even a little bit. can someone tell me why? i baked in a gas oven like i bake my other cookies. i dont know what the problem is. can someone help me rectify this?
posted by sakyue1993 on March 26, 2013
-1 onion, diced
-1 carrot, diced
-1 cup brussel sprouts, sliced in half
-1 cup baby bok choy, chopped
-1 cup cherry tomatoes, chopped
-1 cup parsley, chopped
-5 celery stalks, leaves included, chopped
-1 courgette, diced
-2 cups purified water
-3 cloves of garlic, minced
-1/2 inch ginger, minced
-1 tbsp miso paste
put all the ingredients in a large pot and bring to a boil, then simmer for 35 minutes or until vegetables are tender.
posted by Kobe on March 26, 2013
I wanted to plant these and wanted to know if raccoons, rabbits, and squirrels eat away cilantro/coriander, and fenugreek and mint leaves? Or they do not eat them and give me peace?
posted by Seth on March 26, 2013
A Two layered sandwich which contains
1 large carrat
1 tomato
Some coriander leaves
2cabage leaves
Little bit onion slices
with whole wheet bread.
And
1 cup of sprouted mung beans.
Anyone knows it contains how many calories?
posted by Gundown64 on March 26, 2013
My coriander is about 2 weeks old, a little over 2″ high and still have the original seed attached on top of the plant. I’ve tried to nic the seed off, but it doesn’t seem to bulge. Is this normal? Is this preventing the plant to grow?
Thanks!
posted by Samuro on March 26, 2013
how to make vegetable biriyani? iam having all the items necessary except mint leaves. what the alternative item that i can add instead of that?
posted by Derek on March 26, 2013
the coriander plants in sandy loam soil are the most coloured, then potting mix. organic garden soil are all healthy green.
they have been like this for about 2 weeks and are receiving plenty of water.
posted by Victoria T on March 26, 2013
For this receipe I’m doing I need to mix honey, pineapple juice and cinnamon powder but all I have is cinnamon sticks. Is there anything I can do?
posted by Praveen on March 26, 2013
All I have right now is eggs, bread, a big box of beef ramen, cheese, a little bit of milk, basic condiments (butter, mayo, mustard, bbq sauce) and some spices (garlic powder, chili powder, oregano, sugar, cinnamon, vanilla extract.. etc). I’ve been eating plain eggs or plain ramen for days and I want to get creative with it, but I’m at a loss of how to do that. Any ideas?
I’m on a budget, so this is all I have right now.
And by on a budget, I mean I have no money and this is literally all I could afford.
posted by Hannah on March 26, 2013
I’ve looked up pre-made pastes, and their sodium content is just way too high. I’m new to making curry anything and I don’t know how much spice powder to substitute instead of paste. Any ideas? Thanks! ^_^
posted by Motordom on March 28, 2013
I need Coriander Chutney for a recipe but I could only find Coriander spice at the store. Can I use just the Coriander? I have no idea what Coriander Chutney even looks like. Thanks for the help.
posted by skychi99 on March 28, 2013
I am growing coriander in a wooden planter, just wondered if there was a way of making it last a bit longer, before it goes to seed.