How To Make Beginner Chicken Biryani - Easy Biryani - Glen And Friends Cooking
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- Опубликовано: 4 ноя 2022
- How To Make Beginner Chicken Biryani - Easy Biryani - Glen And Friends Cooking
Biryani is a really tasty layered rice dish, that to some may seem overly complicated, but this easy beginner chicken biryani recipe is quick and easy.
Biryani Ingredients:
For the chicken:
250 mL (1 cup) yogourt
2 mL (½ tsp) turmeric
5-10 mL (1-2 tsp) chilli powder (cayenne)
15 mL (1 Tbsp) Garam Masala
Salt to taste
10 mL (2 tsp) ginger paste
1 mL (2 tsp) garlic paste
3-4 chopped tomatoes
600g chicken
45 mL (3 Tbsp) ghee
2 green cardamom
2 cloves
6 peppercorns
1 bay leaf
4 onions, sliced
2-3 hot green chilis
2 potatoes, cubed
For the rice
375 mL (1½ cups) basmati rice, washed and soaked
2L water
Salt to taste
30 mL (2 Tbsp) ghee
2 green cardamom
1 black cardamom
1 inch cinnamon
8 black pepper corns
4 cloves
1 tsp cumin
1 bay leaf
Cilantro for garnish
Mint for garnish
Method
Mix together; yogurt, turmeric, chilli powder, Garam Masala, ginger paste, garlic paste, salt, and tomatoes.
Add the chicken and mix to coat, then allow to marinate 30 minutes.
In a large pan, heat the ghee, then toast the cardamom, cloves, peppercorns, and bay leaf.
Then add the onions, and chillies, and fry until the onions are a deep golden brown.
Add the potatoes, and marinated chicken into the pan and mix well.
Cover it with a lid and cook on medium until the chicken is done.
For the rice:
In another pan heat ghee and fry the green and black cardamom, pepper corns, cloves, cumin, cinnamon, and bay leaf.
Add the water and salt to the pot and bring to a boil.
Add the rice to the boiling water and let it cook on high boil for 3-5 minutes.
When it's 90% cooked drain the rice.
Place the rice over the chicken, cover the pot and cook on low for 15-20 minutes.
Garnish with cilantro and mint.
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This is our traditional chicken biryani in Pakistan 🇵🇰❤️♥️ also so much amazing 😍🤩 presentation wonder 🤔 full that you Canadian like this
more indian food glen, love your take on it
I see that the Biryani purists have already responded but I thank you for adapting the recipes and techniques into dishes that even I can cook. Thanks!
Food snobs are a hoot, aren't they? It's hilarious how serious and angry they get if a cook colors outside the lines.
@@virginiaf.5764 Well, it's a traditional Indian dish. People are protective of it. Don't Italians complain about people putting pineapple on pizza?
As an Indian it’s not about being a snob or being purist. It’s about preserving our culture and food. We’ve already lost a lot through British colonialism
That rice goes against everything I know about cooking rice. And it looks fine!
I started cooking Jasmine rice like this (basically like pasta) and it’s less stressful than where you try to get perfectly cooked rice with just the right amount of water. Now I will do it with Basmati too.
I’m am very glad that Glen was feeling nostalgic. I need to make this.
Use that yummy flavored rice water for stock add veggies! Don’t waste anything 🙈🤣🤣 fab delicious recipe!
I always love Glen's little happy dance when he likes what he's made.
I’m really intrigued by the method of soaking the rice for an hour! Going to give this recipe a try soon; we love Indian cuisine, and while we have a fantastic restaurant locally, I do like to try some of our favorites at home!
The soaking is how it cooks faster, but also "opens up" the grain to more readily take in the flavors in the meat and vegetables.
My wife is Japanese, we also wash then soak for 30-60min. Much fluffier outcome! Also to add we do brown rice and pressure cook it. Cheers!
This channel is awesome . You guys are great . Very educational and fun to watch !
If you have access to Penzey's spice they have black cardamom
If you can't find black/brown cardamom, or honestly want to make your life a lot easier get Shan Biryani masala. A lot of indians use it (including my parents) and it has it already mixed in the spice mix.
Thanks, this is helpful.
Thank you!
Thank you so much, I checked this out, and that's what I'll do!
Thanks!!
That's a great looking recipe! I've just added most of the ingredients to my next online shop. Also, very jealous you got to spend so long travelling in India - can we look forward to more recipes please?
Make some small amount of rice in separate batch with saffron and watered milk. And, add at last. Elevates the dish.
The one in video is more of a north(Lucknow) and north eastern(Kolkata) fusion style Indian biryani recipe.
If you add chick pea then it become Peshawar style pulav, I guess. I am not sure though. Or Arabic chick pea meat pulao.
Early club rejoice!
I'm actually "slevvering" (mouth watering) to coin a Scottish phrase, that looked amazing, not sure about the cauliflower but looked like it tasted & smelt amazing
Ha my wife says that all the time! She's from Glasgow/Paisley/Barrhead! 😂
You guys were so cute and young!🥰 I'm going to make this....but....those hot spices (chilies) I'll omit....my family doesn't do spicy. Thanks for another super video!!
I love your channel. Soooo good for the mind and soul. Thanks Glen, sending love from Scotland!
This looks fabulously delicious!
Love the dynamic between y'all.
That looks Fantastic!
Glen, you rock!😎👍👍 Awesome video, thank you.,🙏🙏 I'm totally surprised!! My friend Avisha always fried the rice with spiced and then added the water. Great new technique! Much obliged!
Yum that looks so delicious
Always educational. Thank you 💕
Good morning to you too!!! Be safe-Be well Have a great weekend.
WHOA, GLEN! Biryani is a fairly complex dish... well done!!
Looks so good!!
Thank you for another very helpful video!
Had this at a restaurant last night! I will definitely be making this soon! I absolutely love it! Thank you for posting!😊
I live in a city with the highest concentration of Indians outside of India anywhere in the world ... we make it every week and call it breyani .... it always contains black lentils and turmeric in the rice ... the lentils give it an amazing flavor .....
Authentic biryani is meat of any kind preferably beef or chicken and rice.all rest of versions of it
I am glad I watched this one! This recipe method is new to me, and I will try to find a version of my own! Looks awesome!
Great recipie thank you!
Love black cardamom!
great show as always thank you again.
Oh gosh, I am so hungry now just watching this. Thank you for this, I'm going to try it.
I have to try this dish soon!!! Looks SO good!!!
Yum! One more reason to love chicken.
Making it as we speak, thanks Glen!
Just as you said Glen, quick and easy so will be giving it a go. Looks like a very flexible recipe just what we need in these times. thank you
Looks fantastic 🤩🤩
This is a winner, thanks to both of you.
Very nice and easy way to teach that complicated dish xx
I now feel comfortable trying Indian food.thankyou
First time I had it (and also heard of it) my Bangladeshi coworker brought me it. I prefer it without potatoes, but I will use cauliflower when I cook it. Thanks for sharing.
Glen and Jules, I've never wanted smell-o-vision more!!!! I absolutely love Indian cuisine and this looks manageable and absolutely delicious! Thank you for sharing with us ❤️
That was soo good tq sir i will try it god bless u
love it
You really made this do-able, thanks!
Good Morning‼️
Beginner Biryani looks delicious.
A good number of years ago one of my older neighbors taught me that method of cooking rice. She called it her pasta method.
Superrr 😊
You guys are such a cute couple!! Thanks for making this recipe seem less imposing !
The one thing I'd note for people trying to source it: Indian black cardamom is not the same thing as Chinese black cardamom (aka caoguo/tsaoko).
Glen, thank you for sharing the basmati rice soaking trick! I have never been a fan of basmati's texture, and always felt like it was too dry. Turns out we shouldn't presume to use the same methods we would on short or medium green rice. Of course!
Anecdotally, it seems like this single trick hydrated the rice to the perfect level and finally made it taste right. This is a huge home run, and I really owe you big for this.
I actually have and use Black Cardamom! It's used in our South Chinese and SouthEast Asian cuisine. Sometimes you find it in an Asian grocer labelled as "Amomum Costatum" instead of Black Cardamom.
i like star anise in the rice, it gives it a subtle vanilla flavor.
Glen, from a past video I gathered that you enjoy hard rock music. Have you heard of the Indian band called Bloodywood? They mix traditional Indian folk instrumental music with metal, and it is AMAZING. I highly recommend the songs Aaj and Jee Veery
Love your show and every thing looks really good. Have tried some of your recipe's and some are now family favs. The problem and its mainly only me (IBS, reaction to cows milk and its products). It's not just you but other cooks. So some things I just watch and envy.
I 💕 ur simple easy chicken biryani, it's not hard,if u could have put little saffron soak in little milk + yellow food color to make more attractive but flavour,I am Shahla from Chicago,USA, looks 😋
Thank you, Glen, for using the correct onion.
I'm lucky that we have a lot of Indian grocers where I live (Silicon Valley), so getting all the unusual ingredients is easy (methi, anyone?). I like that your recipe is relatively simple and can be done while you're doing other things.
Another dish I love is Butter Chicken (hint, hint).
Yes, soaking rice is a good idea. I would use that rice/spice water with the chicken thigh bones to make stock (maybe a stock to soak future rice!). Biriyani IS tricky/ time consuming, so this is a great alternative.
this is some galaxy brain move! I had a friend who used the water from boiling potatoes to make stock/soup, so I can see that working with rice too.
It would be interesting to see you do Iraqi biriyani one day.
as a child of Indian parents, thank you for taking out the black cardamom lol
Good morning Glen! 😊
Glen, would you kindly include a link to that deep pan? It looks great, and I want one. Thanks.
What pans are those? They look ideal, I want them !
Seeing those trip photos, you guys aged well.
I think I’d like to try making this all in one pan and just let the rice cook with everything else and absorb the flavor
A Pakistani lady I've cooked with always says the secret is lots of fat (ghee/oil) and frying the onion till they are a deep mahogany in the fat, before you add the spices. I've looked on in horror, thinking she's going to burn the onions. But she doesn't and it's always perfect.
There are also Middle Eastern and Thai versions of this dish. Hope you'll show us how to do those, too.
Hey i was watching a video of you guys a long time and you guys were making something that had to stay for a couple months or even a year but i cant remember what it was i was waiting for that video a long time and never rembered what it was
Worcestershire sauce?
This just gave me a great idea. I make chicken shawarma and rice separately. Now I want to use this method to combine them into one pot. Stay tuned!
Do a Durban Curry vid next! @glen
I absolutely love Indian food. Unfortunately, my love of spicy food has ended due to a problem with ulcers. I still crave the flavor of the peppers, but can’t handle the after effects. It looks wonderful, though.
BLACK CARDAMOM CHANGED MY WORLD.
Glen, in your travels did you ever encounter the use of long pepper? I have used it in place of black pepper many times. It has a smoky earthiness like how you described the black cardamom, and a burn that is a bit milder than black pepper, but slow and longer lasting like white pepper. Might be a fun spice for you to play with if you haven’t already.
The recipe looks fantastic!
I’ve got to know what pan you used. It looks ideal for the cooking I do. It’s a Calphalon but I’m struggling to find that specific pan. I hope it’s still made.
Any help is appreciated!
It's a Calphalon 5-ply; unfortunately they are no longer making this set.
@@GlenAndFriendsCooking Thanks. Unfortunate but not surprising.
@@alansmithee9015 But you should do a search on ebay. You'd be surprised at the selection of products no longer on the market. Almost my entire cookware is Cuisinart, or vintage and well-made in America ... purchased for a song at my local Goodwill.
Will be trying this one tomorrow 👍🙏
where do you go in Ajax that you love!! Inquiring minds....
I appreciate your take on biryani and loved the way you made it.
However i'd like to mention that biryani is a meat dish originally .Be it beef mutton or the now popular chicken version.but cauliflower could be added and so can be anything but that wont be biryani.
Second the ratio of rice and meat should be 1:1 as 1 kg of rice and meat each
Thirdly you would not want to have raw onion and tomatoes in your gravy it is supposed to be smooth and once yoghurt is being used you sort of cut down on tomatoes a bit.
Desi ghee is an expensive item so adding it to water would be a waste
Rest this was a great effort at biryani.
well done
Seems like good stuff...and uses chicken thighs! (My wife keeps on about all chicken breast meat!)
I've made biryani the "real" way - this looks more manageable. I have pan-envy, Glen. They're not All-clad. What are they, please?
I can recommend true Indian/Ceylon cinnamon instead of the cheap chassia cinnamon. Completely different taste 😀
true story ...
I've had luck finding black cardamom at Chinese grocery stores. It's not an option for all, but ought to be worth a trip for anyone in/near a major city in Canada or the US.
Glen making some assumptions on what is in the typical spice cabinet! Black v. Green cardamon. Haha!
I hope your weekend is going well.
Umm, yeah. Although I love Indian food (Biryani is one of my favorite) half of those spices I don't have and would cost a small fortune to buy. Love that you showed how to do this. If an opportunity ever arises where I can purchase only enough spices for 2-3 dishes I'll have to give this a try. 😆
If you have a bulk food store in your area, they're great for picking up small amounts of spices, etc.
Lynn look around for an Asian or an Indian market. They have a vast array of spices and it is all super affordable. It makes me crazy that a tiny bottle of McCormick's spice can cost like $10.00 yet you can get a giant bag of star anise or cardamom in an Indian market for like $3.00
As Joanne said, I get my spices from the bulk store and use the remaining cardamon very often in a cup of tea. Just one pod with a 'regular' tea bag, makes a delightful cuppa!
Talking about Stock made me want to share what I do for veggie stock: All the bits and pieces you would normaly throw away (when you peel your veggies, take out the stems from your tomatoes, parsley and other stuff, your onions peels, basicaly any veggie) put them in a bag in my freezer. When full, take it out of the freezer, sear the contents and top with water. Makes a very good stock for dirt cheap!
Hey Glen! what are your thoughts on "hing" or Asafoetida? I find some Indian ladies swear by it and others hate it. What's the deal??? Cheers from Sudbury.
It's supposed to prevent the "gas" you get when you eat beans and lentils, and given that most Indians eat some type of Dahl everyday, it makes sense. It is very pungent, so you only need a tiny amount, or the flavour would be overpowering.
@@davidcramb5793 AHHH.... ok, thanks! I thought it was strictly about flavor. Interesting...
I'm allergic to tomatoes. Would it make a big difference if I left out them out?
So Indian food is one of my all time favorites and my heritage is Norwegian/American, go figure. This one was actually making my mouth water. I moved to a rather rural spot 7 years ago that's an absolute Indian food desert, lol...Very different from my native NYC. I will be making this in a double batch. I hope it freezes well so I can portion up my Chicken Biryani fix whenever I please! Thanks again Glen for all your work! It's much appreciated, my friend!
Would fish stand up to this method instead of meat?
Have you ever made you own ghee? It's pretty easy.
I’d be grateful if you could include how many servings the recipe makes
Should have sprinkled some coriander and mint on top of the rice before putting the cover on for the final cook.
how about salmon
assuming typo? 1 mL should be 10?
10 mL (2 tsp) ginger paste
1 mL (2 tsp) garlic paste
Should rice be treated more like pasta when cooking, so you strain out extra water? My rice always gets sticky and mushy.
One method is one cup/volumn rice for one cup/volumn water, just bring to boil and immediately simmer for a few minutes until the grain just yields to the tooth, cooked through all the way. The water should be fully absorbed by then too. The pre-soak methods works with this also, using the same ratio volumns, but watch the water doesn't boil away too soon. Also use good quality long grain basmarti rice - short grain rice is designed to go sticky and mushy for puddings etc.
The reason this works is that you rinsed all the loose starch off, then cooked the rice until it reached the 90% mark, drained (removing more starch), and steamed to finish. The Persians I know do this with every pot of rice they eat. I think it makes a superior pot of rice. Using Basmati or long-grain rice also helps. And for the love of God, add some salt to your boiling water.
Most rice varieties do well with 1:1 ratio of water to rice. The trick is boil > cover + reduce heat to simmer > check if dry > let steam + stand for a while; there should be no acrid burnt smell. Never open the pot or you lose the steam pressure, and no straining needed. Another foolproof way of cooking rice is to steam it using porous cloths. Pre-soaking + par-boiling basmati rice here is a technique to cut the cooking time because it's being twice-cooked (i.e. par-boiled > layered in the Biryani process to finish). Hope it helps.
I always thought Indian food looked awful and would really upset my tummy. Turns out, it is amazing and one of the few cuisines that has never made me ill (IBS with allergies) and now I love it. Crazy easy to make at home. I love that the techniques make other cuisines better, too. You can get minced garlic and ginger in tubes from Aldi, also no shame in buying a curry spice or garam masala if you just wanna experiment. I highly recommend Food with Chetna on youtube if you are interested in simple, easy Indian cooking instructions. She was in Great British Bake off. Can't wait to make biryani this winter!
I’m going to check out Food with Chetna - thanks!
Love Chetna. She makes her cuisine very accessible.
love chetna!
Her cookbooks are wonderful and are frequently on sale in Kindle. I'd recommend them highly.
I have similar GI issues and I found my gut improved while travelling in India. Go figure!
That was the biggest bay leaf I've ever seen.