Cheater's Hyderabadi chicken biryani - Revision history

Sarah at 16:37, 2 June 2025

2025-06-02T16:37:25Z

← Older revision		Revision as of 16:37, 2 June 2025
Line 27:		Line 27:
	Prepare [[biryani masala]] according to recipe.		Prepare [[biryani masala]] according to recipe.

	Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a ~~gallon size Ziploc~~ bag to make it easy to move the chicken pieces around occasionally.		Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a large zipper bag to make it easy to move the chicken pieces around occasionally.

	While the chicken is marinating, you can make the [[Dahi chutney\|dahi chutney]] for later. Begin preparing the [[Jeera rice\|jeera rice]] according to recipe about 90 minutes before mealtime.		While the chicken is marinating, you can make the [[Dahi chutney\|dahi chutney]] for later. Begin preparing the [[Jeera rice\|jeera rice]] according to recipe about 90 minutes before mealtime.

Sarah at 02:18, 14 February 2020

2020-02-14T02:18:47Z

← Older revision		Revision as of 02:18, 14 February 2020
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	[[Category:Base:Poultry]]		[[Category:Base:Poultry]]
	[[Category:Prep:Stovetop]]		[[Category:Prep:Stovetop]]
	[[Category:Dietary:Gluten_free~~\|Gluten-free~~]]		[[Category:Dietary:Gluten_free]]
	If you have a rice cooker and no personal integrity, I think this is good enough that you can pass it off as restaurant chicken biryani. Works fine for rice cooked on the stovetop as well, just not as lazy that way.		If you have a rice cooker and no personal integrity, I think this is good enough that you can pass it off as restaurant chicken biryani. Works fine for rice cooked on the stovetop as well, just not as lazy that way.

Sarah at 20:36, 13 February 2020

2020-02-13T20:36:29Z

← Older revision		Revision as of 20:36, 13 February 2020
Line 3:		Line 3:
	[[Category:Base:Poultry]]		[[Category:Base:Poultry]]
	[[Category:Prep:Stovetop]]		[[Category:Prep:Stovetop]]
			[[Category:Dietary:Gluten_free\|Gluten-free]]
	If you have a rice cooker and no personal integrity, I think this is good enough that you can pass it off as restaurant chicken biryani. Works fine for rice cooked on the stovetop as well, just not as lazy that way.		If you have a rice cooker and no personal integrity, I think this is good enough that you can pass it off as restaurant chicken biryani. Works fine for rice cooked on the stovetop as well, just not as lazy that way.

Sarah at 03:21, 8 October 2019

2019-10-08T03:21:11Z

← Older revision		Revision as of 03:21, 8 October 2019
Line 28:		Line 28:
	Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a gallon size Ziploc bag to make it easy to move the chicken pieces around occasionally.		Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a gallon size Ziploc bag to make it easy to move the chicken pieces around occasionally.

	While the chicken is marinating, you can make the [[Dahi chutney:dahi chutney]] for later. Begin preparing the [[Jeera rice\|jeera rice]] according to recipe about 90 minutes before mealtime.		While the chicken is marinating, you can make the [[Dahi chutney\|dahi chutney]] for later. Begin preparing the [[Jeera rice\|jeera rice]] according to recipe about 90 minutes before mealtime.

	About 20 minutes before the rice is done, slice the onion and fry it in the mixture of ghee and soybean oil, in a large frying pan over medium-high heat, until the strands are dark golden brown and caramelized. Remove the fried onion to a separate container but keep the oil in the pan. Pour the marinated chicken into the hot pan. Fry the chicken at medium-high heat for 3-4 minutes, turn the chicken pieces over, then cook at medium-low heat, covered, until done (6-10 minutes).		About 20 minutes before the rice is done, slice the onion and fry it in the mixture of ghee and soybean oil, in a large frying pan over medium-high heat, until the strands are dark golden brown and caramelized. Remove the fried onion to a separate container but keep the oil in the pan. Pour the marinated chicken into the hot pan. Fry the chicken at medium-high heat for 3-4 minutes, turn the chicken pieces over, then cook at medium-low heat, covered, until done (6-10 minutes).

	When the rice is done, fold the cooked chicken and fried onions into the cooked rice. Top with [[Dahi chutney\|dahi chutney]] to serve.		When the rice is done, fold the cooked chicken and fried onions into the cooked rice. Top with [[Dahi chutney\|dahi chutney]] to serve.

Sarah at 03:20, 8 October 2019

2019-10-08T03:20:49Z

← Older revision		Revision as of 03:20, 8 October 2019
Line 24:		Line 24:

	==Directions==		==Directions==
	Prepare biryani masala according to recipe.		Prepare [[biryani masala]] according to recipe.

	Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a gallon size Ziploc bag to make it easy to move the chicken pieces around occasionally.		Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a gallon size Ziploc bag to make it easy to move the chicken pieces around occasionally.

	While the chicken is marinating, you can make the dahi chutney for later. Begin preparing the jeera rice according to recipe about 90 minutes before mealtime.		While the chicken is marinating, you can make the [[Dahi chutney:dahi chutney]] for later. Begin preparing the [[Jeera rice\|jeera rice]] according to recipe about 90 minutes before mealtime.

	About 20 minutes before the rice is done, slice the onion and fry it in the mixture of ghee and soybean oil, in a large frying pan over medium-high heat, until the strands are dark golden brown and caramelized. Remove the fried onion to a separate container but keep the oil in the pan. Pour the marinated chicken into the hot pan. Fry the chicken at medium-high heat for 3-4 minutes, turn the chicken pieces over, then cook at medium-low heat, covered, until done (6-10 minutes).		About 20 minutes before the rice is done, slice the onion and fry it in the mixture of ghee and soybean oil, in a large frying pan over medium-high heat, until the strands are dark golden brown and caramelized. Remove the fried onion to a separate container but keep the oil in the pan. Pour the marinated chicken into the hot pan. Fry the chicken at medium-high heat for 3-4 minutes, turn the chicken pieces over, then cook at medium-low heat, covered, until done (6-10 minutes).

	When the rice is done, fold the cooked chicken and fried onions into the cooked rice. Top with dahi chutney to serve.		When the rice is done, fold the cooked chicken and fried onions into the cooked rice. Top with [[Dahi chutney\|dahi chutney]] to serve.

	~~==Biryani masala==~~
	~~{{:Biryani masala}}~~
	~~==Jeera rice==~~
	~~{{:Jeera rice}}~~
	~~==Dahi chutney==~~
	~~{{:Dahi chutney}}~~

Sarah at 03:19, 8 October 2019

2019-10-08T03:19:08Z

← Older revision		Revision as of 03:19, 8 October 2019
Line 35:		Line 35:

	==Biryani masala==		==Biryani masala==
	{{Biryani masala}}		{{:Biryani masala}}
	==Jeera rice==		==Jeera rice==
	{{Jeera rice}}		{{:Jeera rice}}
	==Dahi chutney==		==Dahi chutney==
	{{Dahi chutney}}		{{:Dahi chutney}}

Sarah: Created page with "Category:Course:Entree Category:Cuisine:Indian Category:Base:Poultry Category:Prep:Stovetop If you have a rice cooker and no personal integrity, I think this i..."

2019-10-08T03:18:13Z

Created page with "Category:Course:Entree Category:Cuisine:Indian Category:Base:Poultry Category:Prep:Stovetop If you have a rice cooker and no personal integrity, I think this i..."

New page

[[Category:Course:Entree]]
[[Category:Cuisine:Indian]]
[[Category:Base:Poultry]]
[[Category:Prep:Stovetop]]
If you have a rice cooker and no personal integrity, I think this is good enough that you can pass it off as restaurant chicken biryani. Works fine for rice cooked on the stovetop as well, just not as lazy that way.

==Ingredients==
* 1 1/2 lb boneless skinless chicken thighs, or 2 lb bone-in chicken thighs cut into small pieces
* 1/2 c plain yogurt
* 1 1/2 tbsp ginger-garlic paste
* 2 fresh jalapeño chiles
* 2 tbsp chopped mint leaves
* 4 tbsp chopped cilantro (coriander) leaves
* 1 1/2 tbsp lime juice
* 1 tsp kosher salt

* 1 medium yellow onion, thinly sliced
* 2 tbsp ghee
* 2 tbsp canola oil

* [[Biryani masala]]
* [[Jeera rice]]
* [[Dahi chutney]] (optional, for serving)

==Directions==
Prepare biryani masala according to recipe.

Chop the raw chicken into 1-1/2 inch chunks. If you’re using bone-in chicken, you can leave pieces on the bone or not according to your preference. Mix the yogurt, ginger-garlic paste, jalapenos, mint, cilantro, lime juice, salt and biryani masala to form a marinade. Combine the chicken chunks with the marinade and mix well. Marinate in a sealed container or plastic bag for 4 to 24 hours. I like to use a gallon size Ziploc bag to make it easy to move the chicken pieces around occasionally.

While the chicken is marinating, you can make the dahi chutney for later. Begin preparing the jeera rice according to recipe about 90 minutes before mealtime.

About 20 minutes before the rice is done, slice the onion and fry it in the mixture of ghee and soybean oil, in a large frying pan over medium-high heat, until the strands are dark golden brown and caramelized. Remove the fried onion to a separate container but keep the oil in the pan. Pour the marinated chicken into the hot pan. Fry the chicken at medium-high heat for 3-4 minutes, turn the chicken pieces over, then cook at medium-low heat, covered, until done (6-10 minutes).

When the rice is done, fold the cooked chicken and fried onions into the cooked rice. Top with dahi chutney to serve.

==Biryani masala==
{{Biryani masala}}
==Jeera rice==
{{Jeera rice}}
==Dahi chutney==
{{Dahi chutney}}