Dutch Oven Turkey
Category: CHICKEN RECIPES
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I am not an expert in Indian cuisine, I believe I am far from the expert, but this year I began to experiment and test the recipe for my own pleasure without sharing on my blog.
I think, I only needed to practice. So, I came to the conclusion that my family really enjoys some of the dishes that I’ve made for them, like this chicken Biryani. Many people have their own Biryani; Indonesia, to the Middle East,Â but I will stick to the one that I have practiced.
Indian cuisine is a culinary art and a bit intimidating to me. I am simply saying that because for a person that literally
didn’t grow up with it. All those fragrant spices, and aromas of Indian cuisine combined in one dish, it could really be even intimidating to adjust a taste buds.
To be quite honest with you all, I was a bit scared to post this recipe. I did not want to offend anyone by perhaps missing a step or an important ingredient. I’ve practiced and made it the way my family loves it the most, without going maybe too far from the traditional way of making it.
On the other hand, you can read what I said on my Instagram about cooking food that you are not familiar with, or if it seems too complicated for you. My advice is to experiment and have fun. If you don’t have fun, then there is no pleasurable cooking for you.
Also, out of the respect, I apologize in advance if I didn’t make it the way you make chicken Biryani or the way your mama makes it. With that being said, this one was extremely delicious. As much as it sounds complexed or complicated, it was actually rather enjoy cooking.
Maybe because I really love cooking, that even complicated dish is not as hard for me. I did not include boiled eggs this time, but it is great to add if you wish to do so.
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Easy Chicken Biryani
- 1 lb 454g Basmati Rice
- 1 tbsp. Clarified butter GheeÂ + 1 teaspoon Oil
- 2 dried Indian Bay leaves if you could find
- 2 whole cinnamon sticks
- 3 cardamom pods
- 1 clove
- 1 onion chopped
- 3 Garlic cloves crushed
- 2 tbsp. Ginger crushed and minced
- 1/2 -1 jalapeno sliced or any green chili that you prefer.
- 1 tsp.Cumin seeds powder
- 1 pound boneless skinless chicken breast or chicken tights, slice in the bite-size pieces.
- 1 tsp. Chili powder
- 1 tsp. Turmeric powder + 1/8 tsp. More of the rice
- 1 tablespoon tomato paste
- 2-3 tablespoons Yogurt
- Salt to taste
- About 1 cup of water
- 1/4 cup cilantro chopped (reserve some for garnish)
- 1/2 tsp. garam masala
- 1 tablespoon per serving of Fried Onions
Wash the rice about 2 times, then fill the pot and soak the rice for about 20 minutes.
- In the large pot add clarifiedÂ butter and heat it until it is melted, then add oil.
- Add cardamom, bay leaf, clove, and cinnamon stick. Stir and let it fry for 10-20 seconds, and until it becomes fragrant.
- Stir in chopped onion, and fry until light golden brown. Stir in garlic, ginger and seeded jalapeno/green chiliÂ (if you want extra spicy, leave seeds). Stir in chicken cubed piecesÂ and fry about 3-4 minutes.
- Stir in chili powder, 1 teaspoon crushed or powder cumin, 1 teaspoon turmeric and cook several minutes, just to combine and coat it nicely.
- Stir in tomato paste, and cook about 5 minutes. Mix yogurt with 1/4 cup of water to start; stir the sauce very well. Now add salt to taste, a generous pinch or two, and add chopped cilantro, reserve some for the garnish. Â Add WATER as needed. It took me about 1 cup from start to finish. Just keep adding a splash or so, when you see it’s too low and it could potentially burn.
- Cover the pot and turn the heat to low temperature. Cook until the chicken sauce is thickened about 20 minutes. Stir a few times just to make sure it’s not sticking.
- Meanwhile, cook rice. Drain the rice from the water where it was sitting, then refill the pot again with about 3 inches of water above the rice, add about 1 teaspoon of salt, add bay leaf, 1 cinnamon stick, 1/8 tsp.Â TurmericÂ powder for the yellow rice option (it is optional, you can leave the rice white as it will soak the sauce color too),
- Bring the water to a boil, and cook the rice until it is half cooked, about 7 minutes on medium-low temperature.
- When the Chicken is done completely, Spoon out at least 1/2 of the grease in the separate bowl; set aside.
- SprinkleÂ 1/2 teaspoon garam masala on top of the chicken.
- Drain rice, and add it on top of the chicken sauce in the pot, covering it completely. Equally, pour the reserved greased on top of the rice. This will flavor the rice on top and give that nice moist flavor. Not too dry! Do not disturb it by mixing and combining at this point. Turn the heat on low temperature and cook/steam for 8-10 minutes, or until the rice is completely fluffy and done.
- When serving, plate the Chicken Biryani in the plate, platter or individual bowls by using a large spoon and going out all the way to the chicken or bottom of the pot. Before serving, add chopped cilantro, and about 1 tablespoon of fried onion for extra flavor and crunch. You can include some nuts instead. Read notes!
- Serve immediately!
I think mushrooms could really compliment this dish very well. If you do not like cilantro, you can use flat leaf parsley. Also, you may use toasted, sliced almonds or any nuts that you prefer. It is for extra crunch. You can use coconut oil. Instead of water, you can add chicken stock. The addition ofÂ TurmericÂ powder to make my rice yellow was a wonderful compliment. Turmeric is Power food, and I recommend it. We enjoyed it very much, plus it gives a wonderful warm taste. I used Tomato paste because it gave me an amazing flavor, but you can use 1 cup of cored and diced fresh tomatoes. It is up to you. Especially when tomatoes are not in season, I think tomato paste or even canned stewed and peeled tomatoes would work very well. Usually, I use my grinder for the spices. So, most of my spices are roughly in the powder form. I keep them in the little jars, like cumin or coriander. I think it is just amazing even though it’s probably not the most traditional way of making it, but it makes one wonderful meal regardless. For theÂ vegetarian version, I would definitely recommend quick boiled (3 minutes) cauliflower and mix in 1 cup of sliced mushrooms instead of the meat/poultry. I made that one before and it was delicious.
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Easy-Peasy dinner… Don’t you agree with me?!
Once in a while my meals, dinners, in particular, seem to look like this, one pot! Well, if I am being honest, it’s more often than you think. It’s only less demanding and just combines everything into one dish. My kids love it, and I am a very happy mama.
By the way, Happy Mother’s day! Like we need one day a year to celebrate it… We are moms 365 days, rain or shine, sick or healthy, we get up and start all over again.
I am blessed to be a mom of three amazing kids. No matter how hard parenthood sometimes is, we have a purpose in life, and that is to take care of them; comfort them, love them, and cherish every moment… Life is too short, and I trust that we ought to grasp and appreciate each minute and every phase and stage that the children go through.
I miss those days when they were babies, and sometimes I’d look through their old “baby” pictures and joyfully cry, but then I am looking at them now, and think: “God, I raise them wonderfully?! I am so fortunate, so blessed… ” – When I say “I” (AHEM) I mean “WE”.
Anyhow, dinner idea today. I hope you like it and try it. As I said, it’s easy-peasy… I make my own cheese sauce most of the time, but yeah! I need those shortcuts, especially on a busy day when I am feeling like I need to crawl into my bed… So, don’t judge. I think it tastes amazing!!!
OTHER PASTA RECIPES THAT YOU MIGHT LIKE:
- Spaghetti aglio e olio
- Spinach Fettuccine with Mushrooms and Cherry Tomatoes
- Linguine with Sauteed Calamari
- Chicken Fettuccine Alfredo
- Quick and Easy Spaghetti with Beef Sauce
Pasta, Cheese with Chicken and Peas
- 1 pack Fusilli /1 lbs. = 453g any pasta would work: rigatoni, rotini, macaroni, etc.
- 1/2 tbsp. Olive Oil
- 1 Whole Chicken Breast 2 pieces/10.6 oz in one
- 1 cup Frozen Peas
- Sea Salt and Ground Black Pepper to taste
- 1 jar Cheese Ragu/16oz = 453g Double Cheddar Pasta Sauce
- 1/2 teaspoon dry Parsley
- Cook pasta according to pasta box. Season water with a generous amount of salt, let it boil and drop the pasta in. It's cooked when it is tender. Try not to overcook, so follow the pasta box instructions.
- In the skillet (10"skillet), add Olive Oil, and heat it.
- Wash and slice chicken crosswise, then into strips (or into bite size). Season the chicken with a pinch or two of sea salt, and ground black pepper. Drop seasoned chicken carefully into hot oil.
- Turn the heat down to medium-low and allow the chicken to cook for a couple of minutes on each side, or until the chicken is no longer pink.
- Drop in drained cooked pasta, stir well, then add frozen slightly defrosted peas.
- Pour the cheese sauce in, then turn the heat to simmer, cover the skillet and let it cook under the lid for 2-3 minutes.
- Lastly, add dry parsley to garnish and serve.
You may use canned peas. Frozen peas, cook fast, and if you leave one cup on the countertop for 10 minutes they will get slightly defrosted and ready for the skillet. You can make your own cheese sauce, also you can add more shredded cheddar on top to melt before serving. You can add kale, spinach, carrots, etc. If you wish.
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I was going through the Spanish cookbook and stumbled across Spanish Chicken, which was cooked slightly different than this one. I love adding my own twists on original recipes. Well, traditional recipes without losing the taste or the sense where that particular dish coming from.
With that being said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper, and the addition of thyme. The recipe that I was looking at said to cook chicken with the rice.
Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.
I could truly live on side dishes. I attempt to make every day something else, yet most asked dinners are those, particularly pasta or something with chicken.
Well, I included notes directly under the ingredients so you could understand that I like adding spices individually. In some cases, we cook for 2 or 3 people. So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.
Spanish Chicken over Saffron Rice
- 6 Chicken thighs Also this depends on how many people
- Zest and juice of 1 lemon
- 1/2 teaspoon Salt for each piece, to taste
- 1/4 teaspoon Ground Black pepper for each piece
- 1/2 teaspoon Onion powder
- 1 teaspoon Spanish Paprika spicy smoked paprika
- 1 teaspoon Sweet Paprika
- Pinch Crushed Chili Flakes
- Pinch Dry Parsley
- 1/4-1/2 Chopped Onion
- Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible
- 2 tbsp Olive oil
YELLOW “SAFFRON” RICE
- 1½ tablespoon Olive oil
- ½ cup onions chopped
- 2 cups Rice
- 3½ cups Chicken Broth low sodium (vegetable or beef would work fine, too)
- 1 Knorr Chicken Bouillon cube
- 2 pinches Saffron threads soaked in 3 tablespoons of hot water for 15 minutes
- Salt to taste only if needed
- Wash the chicken and place in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
- Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is the skin. The skin gives you a wonderful flavor and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, mix everything one more time.
Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it is n the fridge.
- Preheat the oven to 400F/200C.
- Arrange the chicken in the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because the hot air circulating around the chicken, however, without the rack is fine too.
- Bake it for about 45 minutes or until the chicken is golden and reaches the internal temperature of 165F/75C.
Turn the chicken on the other side after 15 minutes of baking/roasting.
If you want an extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.
- After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.
How to Make Yellow Rice
- Wash the rice a couple of times and drain it.
- In a pot, heat olive oil. When the oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn. The heat should be on medium high. Stir in rice and stir-fry for 2 minutes, keep mixing.
- Pour in the broth, Chicken Bouillon cube, saffron with the soaking water and a pinch of salt (you can always add more later if needed). Turn your heat to high and bring to a boil.
- When it starts boiling, cover and turn the temperature to low heat, to simmer.
- Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.
If you do not wish to make it from scratch, you can always get bagged yellow rice. It is called Arroz Amarillo
Add a pinch of turmeric for extra yellow color. Get a good quality of Saffron threads, it is so worth it and a little goes a long way.
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