Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Check out the video!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani-2/

 

Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • Drain out all the water from the rice and add fresh water and drain it out again till the water is clear.
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani/

 

Check out the video!

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

View my step-by-step video

 

You’re going to love this recipe for Mutton Biriyani … this is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last. You can also make this recipe with Lamb. Mutton is just basically sheep that can no longer be called Lamb since it crossed two years. In my humble opinion, Mutton has a move developed flavor and lacks that gaminess that you get from Lamb. If you’re bothered by the gamey smell of Lamb or Mutton, a good trick is to soak it in milk overnight. It’s not really necessary though, when you cook your meat as long as I do all you’re left with it the delicious aroma of the spices in the meat.

 

I also use long grain Basmati rice, this is crucial to making a good Biriyani. I like to soak my rice for at least 30 minutes as this frees all the excess starch and can be rinsed away. Saffron is also a popular ingredient in a Biriyani preparation. These come from Spain and are harvested each year from the Crocus flower. I soak some in warm milk and allow the flavor and color to infuse. Although very few people add potatoes to their Biriyani, I am one of them … the combination of potato, meat and rice is strangely exciting and it’s how my Mom prepared it. Mom’s know best.

 

This recipe calls for a LOT of onions that will be fried. Half of these will be used in the gravy and half of these will be used as a garnish. And the true flavor comes from an incredible blend of spices in the Biriyani Masala that I make in small batches and like to use fresh.

On a side note: A few weeks after I taped this Biriyani, I had a visit from a family friend who is an amazing Hyderabadi homecook. She taught me how to make Hyderabadi Biriyani and I recorded the entire thing on FB live. You can check that out here.

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

Ingredients

  • 2 cups sliced red Onions
  • ¼ cup green chilles slices
  • Salt
  • Handful of nuts – Almonds and Cashews
  • 2 lbs 8 oz bone in Mutton cut in small 1 inch pieces
  • 4 tsps each of ginger and garlic paste
  • 4 tbsps of Biriyani Masala
  • ½ cup yogurt.
  • Oil for frying
  • 1 -2 Potatoes, sliced
  • 4 cups chopped Tomatoes
  • 2 tbsps of ghee
  • Whole spices - cardamoms green and black, cloves, cinnamon, & star anise

Instructions

  1. Soak the saffron in ¼ cup of warm milk
  2. Heat some oil and start frying the onions
  3. Add ¼ cup green chilles slices
  4. Remove golden brown, take half out and leave aside, also remove the chillies
  5. Keep browning the rest and they should be getting really dark but not burnt
  6. Add some salt to help caramelize the onions
  7. Add a handful of almonds & cashew nuts and take them out of the pan and leave aside.
  8. Marinate 2 lbs 8 z – over 1 kg of mutton with the juice of a lime, 2 tsps each of ginger and garlic paste, 2 tbsps of Biriyani Masala, Salt and ½ cup yogurt
  9. In some hot oil, saute all my meat till you get a bit of color
  10. Add 2 tsps each Ginger and Garlic paste and 2 tbsps of Biriyani masala
  11. Add the onions and chilies back in
  12. Mix everything well together, add 4 cups of chopped Tomatoes and salt to taste, mix again and let this cook for 30 - 45 mins.
  13. In the last 2-3 minutes add the half done potatoes to the gravy and leave it aside
  14. In a pot heat 2 tbsps of ghee or clarified butter and throw in some whole spices like cardamoms green and black, cloves, cinnamon, & star anise.
  15. They will start sizzling, add water to the pot together with salt to taste and bring to the boil.
  16. Add the Basmati rice in after it’s been washed and drained and cook for 15 minutes.
  17. As soon as you see the water bubble to the top, turn the heat down to low as you only want to cook this rice till it’s half cooked
  18. Drain this rice well
  19. In an oven proof pot or dish, layer in half of the meat and gravy
  20. Follow this with a ½ the rice and drizzle in some of that saffron milk
  21. Add another layer of the meat with the potatoes and the final layer of rice
  22. Drizzle in the rest of the saffron milk .
  23. Cover with the fried onions and nuts we reserved earlier
  24. Use a pinch of orange food colouring to the top layer of the Biriyani
  25. Add some halved boiled eggs
  26. Cover with tin foil and cook in a preheated 350 degree oven for 30 – 45 mins
  27. Once done, dig in to all those layers and serve
  28. Add some fresh coriander and mint leaves and serve this with a side of raita.
https://kravingsfoodadventures.com/mutton-biriyani-recipe-lamb-biriyani-easy-meat-recipe/

Boneless Chicken Biriyani

Watch my step-by-step video

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Biriyani is a legendary recipe from India, Pakistan and the neighboring countries. Half cooked Basmati rice is cooked with the steam from a Chicken or meat gravy and the results are delicious.

Although there are many ways and techniques to make a Biriyani today I’m going to show you my potluck version – Boneless Chicken Biriyani. Biriyani is typically made by cooking a Chicken or Meat base gravy and layering it with half cooked rice. It is then steamed and cooked.

There are so many different types of Biriyani Hyderabadi Kacchi Biriyani, Lucknowi & Bangalore Biriyani in the south and Sindhi, Pakistani, Lahori and Delhi Biriyani in the North. Each place has a unique recipe to call their own. I myself make several types of Biriyani but I invented this type of Biriyani that is perfect to take to a potluck, picnic or to serve a larger crowd. Most Biriyani starts with bone in Chicken or Meat. The bone really contributes to the gravy and makes a rich tasting Biriyani. I am using boneless chunks of chicken in this recipe for two reasons, 1. It cooks really fast and 2. The pieces of chicken are consistent in the biriyani and you don’t have to fight for the best pieces.

The first thing I’m going to do is marinate my chicken and soak my rice. I’m going to use 2 lbs of Chicken Thigh. Chicken thigh is more succulent and will compensate for the fact that I’m not using bone in meat. I’m going to marinate this with 1 tsp each of ginger and garlic paste, Masala, Salt and 2 tbsps of yogurt2 tsps of Biriyani . You can find Biriyani Masala at most Indian stores. I like to make my own Biriyani Masala, I find that the taste is consistent and I know that the spice blend is fresh and gluten free. I will leave a link for my Biriyani Masala blend at the end of this video and in the description. I prefer to leave my Chicken overnight in the fridge, but if you don’t have enough time, marinate it for at least one hour. I’m using 3 cups of the finest Basmati I could find. These grains are long and proud and I’m going to do my best to not break them by soaking, washing and rinsing the grain very carefully. Soak the rice at least for one hour.

I’m also going to slice and fry some potatoes, boil and slice some eggs in half and add a pinch of saffron to a cup of warm milk. Saffron is used in Indian cooking but actually comes from Spain. This is very expensive as stamens from the crocus flower have to be harvested by hand and they always have a small crop. I’m also going to slice my onions, chillies and dice some fresh and ripe tomatoes.

Please note that I will always use a cooking pot I cook the gravy in to assemble the biriyani so make sure that this is oven proof. Add about 1/2 cup oil to the pot and start to sauté the onions – I’ve got about 4 cups here and I’m going to take half out when they’re golden brown and keep them aside. I’m going to brown the other half a bit more as these will top the Biriyani later. I like to throw in some nuts as well – Cashew nuts and almonds but be weary of nut alleges if you’re taking this to a potluck or gathering where you’re not sure about dietary restrictions. Once the onions are a dark brown, take them out and keep them aside. Return the lighter onions back into the pot, add 2 tbsps sliced green chillies and the marinated chicken. Let the chicken caramelize just a little bit by allowing it to sit it the heat without stirring too often. Once the chicken has some colour, mix and add two more tsps of biriyani masala, 1 tsp each ginger and garlic paste followed by 2 cups of finely diced tomatoes. Add salt to taste cover and cook. Cook this stirring at intervals till the tomatoes are mushy and squish them down with the back of your spoon. Add one tsp of Chilli powder, this is optional if you don’t want this too spicy. You can also add 1 – 2 tbsps of Ghee. Add the cooked sliced potatoes. You want your chicken to have a nice thick and well balanced gravy.

It’s now time to cook the rice, add 2 – 3 tbsps of Ghee or clarified butter into another cooking pot and throw in some whole spices, Bay leaves, Cinnamon, Star anise, Cardamoms, and some cloves. Once they are bubbling in the ghee add water. Usually the measure is 2 cups of water for every cup of rice. I like to add more water and drain it out later, this way the grains have enough liquid to move around in. Add salt to taste. Cook the rice for X minutes till the rice is half cooked it should be firm but you should not taste a raw grain if you bite it. Drain this rice well.

Tip: It’s murphy’s law that you pot of rice will boil over the minute to take your eyes off it, so watch this like a hawk.

Take half the chicken gravy in another bowl and keep aside. Spread out the gravy, add a bit more than half the rice, add the saffron infused milk, add the other half of the gravy followed by the remainder of the rice. I like to top with the reserved fried onions and nuts, halved boiled eggs and I will add some powdered colour to the top. I usually use a nice bight yellow but some people like to use Orange and red colour as well. These colours are natural powder based colors available in Indian grocery stores. Cover with foil this is important to keep the steam in and close with a heavy lid. Cook in a 350 degree oven for 45 mins. In the olden days and even today, some people prefer to used a flour dough as a seal and cook this over a low coal fire.

I like to toss my grains together with a fork to mix to avoid breaking the grains and fold in fresh coriander and mint leaves before serving. This Biriyani may not be 100% traditional but it’s 100% delicious and will be the hit of any gathering.

This episode is dedicated to my Mom Mary Coutinho who passed away a few weeks ago after succumbing to her illness. She inspired and taught me to make this recipe and many others. I pray that she is humming away in God’s kitchen doing what she loves to do. Miss you mommy.

Boneless Chicken Biriyani

Ingredients

  • 2 lbs boneless Chicken thigh cut into bite size pieces
  • 1 tsp each Ginger & Garlic paste
  • 2 tbsps Yogurt
  • 2 tsps Biriyani Masala https://www.youtube.com/watch?v=D4ItBOu6Qq4
  • Salt
  • 1/2 cup Oil
  • 4 cups sliced red Onions
  • 1/4 cup nuts
  • 2 tbsps green chillies slices
  • 1 tsp each Ginger and Garlic paste
  • 2 cups diced tomatoes
  • 2 tsps Biriyani Masala https://www.youtube.com/watch?v=D4ItBOu6Qq4
  • 1 tsp red Chilli powder(Optional)
  • 1 sliced potato fried
  • 6 - 8 boiled eggs sliced in half
  • 1/2 cup warm milk
  • Pinch saffron
  • 3 cups Basmati rice soaked for 1/2 hr washed and drained
  • Whole spices - Bay leaves, Cinnamon, Cardamom, Star anise, cloves
  • Ghee - 4-76 tbsps
  • Powder food color(yellow)
  • Coriander and Mint leaves

Instructions

  1. Marinate the Chicken in ginger and garlic paste, yogurt, Biriyani masala and salt for at least a 1/2 hr
  2. In a large oven proof pot(this can be used to assemble the Biriyani later), heat 1/2 cup Oil and saute the Onions
  3. When the Onions are golden brown, remove half and keep aside
  4. Add the nuts to the other half and let it get a bit more brown, take this out and keep aside as well
  5. Add the first half of the onions back into the pot and add the green chillies followed by the Chicken
  6. Sear the Chicken all the way through and add 2 tsps of Biriyani Masala
  7. Add the Tomatoes and some salt to taste, cover and cook till tomatoes are mushy
  8. Add 1 tsp Chilly powder(optional) and 1 tbsp Ghee
  9. Add the potatoes, cook a bit more and keep aside
  10. Remove half the gravy and keep it aside
  11. In a seperate pot, add 2 tbsps of Ghee and saute the whole spices
  12. Add water, a bit more than 6 cups of water
  13. Add salt to taste
  14. Add the Basmati and cook till half done, about 10 mins, drain and keep aside
  15. In warm milk, soak the saffron strands
  16. In the pot with 1/2 the gravy at the bottom, add half the cooked rice, followed by half the Saffron milk
  17. Add the other half of the gravy followed by the rest of the rice and the last half of the Saffron Milk
  18. Add the reserved fried Onions with nuts
  19. Arrange the boiled eggs on top and fill in the spaces with some food color
  20. Tightly seal the pot with foil and a heavy lid and cook in a 350 degree oven for about 1/2 hr
  21. To serve, remove the eggs, mix the rice with a fork to avoid breaking the grains and fold in some fresh Coriander and Mint leaves
https://kravingsfoodadventures.com/boneless-chicken-biriyani/

 

Bangalore Biriyani

View my step by step video

BangaloreBiriyani_H

Throughout my 18 years of married life, I’ve heard people rave about Bangalore Biriyani. During this period, I’ve learned how to cook, mastered the art and even competed in culinary competitions. I can make a pretty mean Biriyani myself, it took years of perfecting and tastes pretty good but is different from a Bangalore style Biriyani.

This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. I think if you didn’t serve Bangalore Biriyani at a typical Muslim wedding, your guests would be pretty darned upset.

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Every time we visit Bangalore, I’ve had the chance to eat this Biriyani, but it was only till my trip in 2015 did I decide to corner my sister-in-law in her kitchen and document the entire process armed with a video camera. The ingredients are almost identical to the ones I use in my Biriyani, but the process varies. I noticed that my sister-in-law used a heavier hand with most of the ingredients oil, ghee & spices and the end result is fairly different from my usual Biriyani but oh so delicious! Follow the ingredient list below, but also play the video to watch the entire process.

This Biriyani was prepared in a large batch to feed a huge group of family and friends but feel free to try this out in a smaller batch. There are two ways to cook the Biriyani in it’s final stage – on the stove top or in the oven. Personally, I will always choose the oven for it’s even heat but if you are going to attempt cooking it on the stove top, be sure to protect the base of your dish with another pan or tava, to reduce the impact of the direct heat as the rice at the bottom of the vessel could burn.
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Bangalore Biriyani

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 20

Bangalore style Biriyani - This recipe is almost always made with the most tender mutton that is cooked together with ginger, garlic, chillies, fried onions, spices and yogurt, layered with long grain Basmati and is prepared in large pots for special occasions and weddings. Read more at http://ifood.tv/indian/1011262-bangalore-biriyani#J4XoGeEbCPTmMx6O.99

Ingredients

  • Marinate the meat
  • 3 kgs or 6.5 lbs Mutton or Lamb shoulder cut in pieces
  • Turmeric
  • Red Chilli powder
  • Gravy
  • 3 cups Oil
  • 3 Cinnamon sticks
  • 10-12 Cardamoms and cloves
  • 8 cups sliced red Onions
  • 8 tsps Ginger & Garlic paste
  • 6-9 tsps red Chilli powder
  • 3-4 tsps Turmeric
  • 5 tsps Garam Masala
  • 6 cups sliced Tomatoes
  • 18 green Chillies slit horizontally
  • 1/2 + 1/4 cup chopped Coriander leaves
  • 1/4 cup Lemon juice
  • 3 - 4 tbsp salt or to taste
  • 3 cups stirred Yogurt
  • 1 1/2 cup Ghee
  • 3 - 4 sliced fried Potatoes (half cooked)
  • 1/2 + 1/4 cup chopped Mint
  • Fried onions
  • Yellow food colouring
  • Rice
  • 19 cups Basmati rice soaked for 1 hr in water
  • Whole spices
  • 3 green Chillies
  • Marinate the meat for a few hours or overnight

Instructions

  1. In a large cooking pot add the oil and when heated add all the whole spices followed by the onions and cook till golden brown
  2. Add the ginger and garlic paste, the chilli powder, turmeric and garam masala and mix
  3. Add the tomatoes, cover and cook till the tomatoes are mushy for about 10 mins
  4. Add the green slit chillies and 1/2 cup coriander and follow that with the meat
  5. Add the lemon juice and salt and combine
  6. Follow this with the stirred yogurt and ghee
  7. Cover and cook for 15 mins before adding the half cooked potatoes
  8. Add mint, cover and cook for about 30 mins till the meat is tender
  9. In another pot add double the amount of water as the rice and bring to the boil together with salt, some whole spices and 3 green chillies
  10. Add the rice and cook till half done
  11. Drain and keep aside to drain
  12. In another large vessel, add a layer of rice, make a well in the center and add some meat in the well as well as a layer on top of the rice
  13. Add another layer of rice with another layer of the meat and gravy
  14. Also add more chopped coriander, mint and fried onions in between and on top of the final layer
  15. Also add some yellow food coloring at the top
  16. Seal the vessel with some foil, you can also use a wet cloth or dough to make the vessel airtight
  17. Use a pan or kadai under your vessel so the heat is not directly touching your vessel and cook for about 40 mins. You can also use the oven
  18. Mix the grains and meat together with a large fork and serve
https://kravingsfoodadventures.com/bangalore-biriyani/