Chicken biryani recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken biryani Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken biryani.

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

 Iraqi Biryani Recipe - Chicken and Vegetables Rice Recipe - Machboos

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Iraqi Biryani Recipe - How to Make Iraqi Biryani

Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips : Serve with green salad and laban drink.

iraqi maklouba - tashreeb dajaj recipe - Kabsa Recipe

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Sfiha Recipe - How to Make Sfiha

Learn how to make the best Middle Eastern Sfiha (meat pies with dough). Easy and delicious recipe to make sfiha appetizer/side dish.

Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.

Ingredients
Dough (see Pastry Dough Recipe)
1/2 kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
A dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yogurt
1 tbls sesame paste (Tahini)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

Preparation

1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.

See also Manakish Recipe

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Tashreeb Dajaj Recipe

Learn how to prepare this Iraqi recipe of Tashreeb Dajaj main dish.

Ingredients

• 3 tablespoons vegetable oil
• 1½ kg whole chicken, cut into pieces
• 3 tablespoons tomato paste
• 3 medium tomatoes or 450 g, peeled and pureed
• 4 cloves garlic, peeled
• 3 dried limes
• 2 cubes MAGGI® Chicken Bouillon
• 3½ cups water or 875 ml
• 8 baby onions, peeled
• 1 medium potato or 300 g, cut into large cubes
• 1 cup canned chickpeas or 160 g
• 2 loaves iranian bread, cut into medium pieces

Preparation

• Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.
• Add tomato pureed, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.
• Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.
• Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.

Cooking tips : Use skinned chicken to reduce fat content.

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