Tag Archives: chicken biryani recipe

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

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Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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Andhra Style Chicken Biryani

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In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.

Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…

Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/

Chicken Briyani - Andhra Style

Chicken Briyani – Andhra Style

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
  • Curd / Yogurt – ½ cup (2 ½ tbsp)
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – 2 nos (2”inch stick)
  • Bay leaf – 3 nos
  • Star Anise – 4 nos
  • Coriander leaves – two fistful;
  • Mint leaves – two fistful
  • Ginger-garlic paste – 3 tbsp
  • Green chilies – 5 nos
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee/Clarified butter – 2 tbsp.

Preparation:

  • Clean and chop the chicken to large pieces. Keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Wash and finely chop the mint and coriander leaves, keep it aside.
  • Slit the green chilies into two equal halves and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
  • Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
  • Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
  • Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
  • Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
  • Clean the rice, drain the water and keep it aside.
  • Pour in a cup of water and cook until the chicken is half-cooked.
  • Add in the rice along with 4 ½ cups of water, allow it to boil.
  • Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and serve hot.

Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.

Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.