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Chicken Biryani

Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani, you’ll find whole cuts of succulent chicken bursting with flavor from the potent array of spices, herbs, and aromatics it’s marinated in.

Visit: طريقة عمل البرياني

Whether you’re talking Arroz con Pollo, Hainanese Chicken Rice, or Oyako Donburi, chicken and rice is a classic pairing that has permeated culinary culture around the world. It makes sense that earlier in human history, this staple seed would be combined with a domesticated source of protein. Still, the fact that this combination has endured as a popular favorite today, speaks to its unassailable deliciousness.

For my version, I’ve simplified the preparation a bit by marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chili peppers, cilantro, and garlic. When fried, the spices and aromatics on the exterior of the chicken caramelize into an insanely flavorful crust. I like to cook the onions separately, as it allows you to fully caramelize them into a sweet umami-packed layer that contrasts the spicy, savory chicken. For the rice, a quick par-boil with cardamom, bay leaves, and cumin infuses some flavor, while ensuring the rice is tender enough steam after the Biryani is assembled.

WHY THIS RECIPE WORKS By parboiling the rice, the Biryani can be steamed instead of boiled. This renders the chicken tender and juicy. Marinating the chicken and then browning it ensures it is seasoned to the core while creating new layers of flavor thanks to Maillard browning. Properly caramelizing the onions adds loads of umami, and it also lends a subtle sweetness that’s the perfect contrast to the savory and spicy chicken. OTHER INDIAN RECIPES Butter Chicken Masoor Dal (Red Lentils) Chicken Jalfrezi Gobi 65 (Cauliflower 65) What is Chicken Biryani?

Although widely associated with Indian cuisine, Chicken Biryani is a dish that has spread across a wide swath of South Asia, reaching as far west as Iraq and as far east as Indonesia. The vast geographical area Biryani calls home has resulted in a wide variety of preparations and ingredients; however, it is typically prepared by layering seasoned chicken with rice and aromatics and steaming them together.

What does Biryani mean?

The name Biryani is thought to be derived from the Persian word birinj (برنج‎) which means “rice”.

What do you eat with Chicken Biryani?

I like to serve my Chicken Biryani with cooling raita made with yogurt, mint, cilantro, and a pinch of salt, but this is also good with a variety of different chutneys. I know it’s a lot of carbs, but I also love serving biryani with a basket of fresh pillowy naan, my friend Bee over at Rasa Malaysia has a fantastic Fail-Proof Naan recipe that I’m a fan of.

What’s the difference between Biryani and Pulao

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Pulao (a.k.a. Pilaf), is also a rice dish that can be found in similar regions of the world as Biryani. While there’s some debate as to the difference between Biryani and Pulao, the latter tends to have less meat and veggies relative to the rice, which means it’s usually served as a side rather than an entree. The second big difference is that Biryani is generally layered and steamed, which creates a wonderful variation in flavor, texture, and color when mixed together.

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Chicken Kabsa

Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation—it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce.

Read More : طريقة عمل الكبسة

For the Lemon Yogurt Sauce

1 1/2 cups plain whole-milk yogurt or labneh

Zest and juice of 1 lemon

2 tablespoons chopped fresh curly parsley

Pinch of cayenne pepper

Kosher salt

For the Chicken

6 bone-in, skin-on chicken thighs, plus 6 chicken drumsticks

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 cloves garlic, smashed and chopped

2 teaspoons minced fresh ginger

1/2 cup grated carrot (about 1 medium carrot)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

2 tomatoes, chopped

2 tablespoons tomato paste

3 strips orange zest, plus juice of 1 orange

3 cups homemade or store-bought low-sodium chicken stock

5 cardamom pods, crushed

4 whole cloves

2 cinnamon sticks

2 bay leaves

1 1/2 cups basmati rice, washed until water is clear then soaked in water to cover for 45 minutes

2 cups safflower oil

1/2 cup whole blanched almonds

1/2 cup golden raisins

1/2 cup curly parsley sprigs, for garnish

• •

Make the lemon yogurt sauce: In a medium bowl, stir to combine yogurt, lemon zest and juice, parsley, and cayenne. Season with salt; set aside.

Make the chicken: Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large high-sided saute pan or Dutch oven over medium-high. Working in batches, cook chicken, turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.

Read More: طريقة عمل البرياني

Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to a simmer.

Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes.

Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 degrees and transfer chicken to oven until cooked through, 18 to 20 minutes.

To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine.

Heat safflower oil in a small heavy-bottomed pot until a deep-fry thermometer reads 325 degrees. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to pot and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.

To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley, and serve with lemon yogurt sauce.

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How to make basbousa stuffed with cream

Ingredients of syrup A cup of sugar Half a cup of water, juice of a lemon, a tablespoon oforangejuice, a tablespoon

Basbousah filling ingredients: 2 cups of milk, 4 tablespoons of sugar, 4 tablespoons of starch

Basbousah ingredients, a cup of oil, a cup of fine semolina, 3 eggs, cream box 170 g (al-Marai), half a cup of sugar, a teaspoon of leaven , a teaspoon of vanilla

How to prepare the syrup In a bowl we add water with sugar

Read More: البسبوسة

And when sugar dissolves in water, we add juice thereto

Leave the mixture for one minute, then add blossom water thereto , and immediately close up the warmth and it's ready

An important note for the way the basbousa is formed , the syrup should be dense and therefore the texture, such as: (condensed milk or cream caramel)

How to prepare the filling In a bowl, add milk, sugar, and starch, and stir them employing a manual slag until the sugar and starch are dissolved within the milk

Put the pot on the warmth with constant stirring in order that the starch doesn't burn

We keep stirring until we get a firm feel and therefore the filling is prepared .

How to make Basbousa full of cream In a bowl, we add oil with sugar, eggs, cream, vanilla and leaven

We multiply all the ingredients along side manual invisibility

Then we add semolina and blend them together

In a buttered Pyrex pan, add half the quantity of the mixture and put it within the oven preheated from below only

When the primary layer of basbousah is completed , take it out of the oven and add the previously prepared layer of cream

After wiping the whole cream on the plate

Add the remainder of the basbousa mixture over the cream, stirring the plate by hand until the mixture takes the whole dish

Then we insert it within the oven again at 180 degrees from the highest only until the face becomes red

When the face becomes red, we remove it from the oven and add the diameter to the face, then cut it and therefore the basbousa is prepared .

Easy, fast and cheap desserts with pictures

Read More: طريقة عمل الكبسة

Basbousa, full of cream Stuffed basbousa

How to make basbousa with pistachios

Basbousah ingredients 2 cups of medium semolina, a cup of milk (yogurt), a cup of sugar, a cup of water, a package of powder, an envelope of 100 grams, of animal ghee, a cup of pistachios

Diameter amounts: 2 cups of sugar, a cup of water, a tablespoon of animal ghee, a tablespoon of juice

How to prepare basbousa with pistachios In a glass bowl, put a cup of yogurt with water and sugar and stir well until the whole sugar has dissolved within the mixture

In another glass bowl, put two cups of semolina with leaven and stir together

We add the primary mixture to the second mixture then stir with a hand mixer

Keep stirring until all the lumps are faraway from the semolina

In an oven tray swept with animal ghee, add the mixture thereto

We let the tray rest at temperature for a minimum of 6 hours

After the harisa rests for a full night or 6 hours, we prepare the pistachios

In a bowl we boil the pistachios for five minutes

We filter the pistachios from the water by Shenwar and put them on the surface of the mushroom

Apply a touch pressure with the palm of the hand until the pistachios stick with the puree

Put the mush into the oven for half-hour , preheated from rock bottom only

We remove the puree after half an hour then cut it

Return the puree to the oven with the operation from the highest for less than quarter-hour

Meanwhile, we are making the towing.

How to prepare the syrup We put the water and sugar on a medium heat

When sugar dissolves in water, add juice and leave it for a moment

We put out the warmth under the syrup with the addition of a spoonful of animal ghee.

After quarter-hour , we remove the mush from the oven

It is hot, and that we gradually add the recent syrup until the puree absorbs the whole diameter

We await an hour then able to serve.

10 easy, fast and cheap sweets