Best 7 Chicken Biriyani Spiced With Saigon Cinnamon Recipes

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Chicken biryani is a classic Indian dish that is bursting with flavor and aroma. The combination of fragrant spices, tender chicken, and fluffy rice makes it a popular choice for special occasions and everyday meals alike. In this article, we will explore the best recipe for cooking chicken biryani spiced with Saigon cinnamon, a unique and flavorful ingredient that adds a touch of warmth and sweetness to the dish. We will provide step-by-step instructions, a list of ingredients, and tips for making the perfect chicken biryani infused with the aromatic Saigon cinnamon.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON



CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON image

Categories     Chicken     Bake     Quick & Easy

Yield 4 people

Number Of Ingredients 15

1 cup basmati rice
3 tbsp. canola oil
2 tsp. whole coriander
3 chiles de arbol, crumbled by hand
1 1/2 tbsp. kosher salt
2 1/2 tsp. ground Saigon cinnamon
6 garlic cloves, finely chopped
4 skinless, bone-in chicken thighs
4 skinless, bone-in chicken legs
1 large yellow onion, chopped
1 2" piece ginger, roughly chopped
1 jalapeno, stemmed, seeded and finely chopped
1⁄4 cup toasted sliced almonds, for garnish
Fried shallots, for garnish
Cilantro leaves, for garnish

Steps:

  • 1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside. 2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes. 3. Stir in the reserved rice and 1 1⁄4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.

BIRYANI WITH YOGURT MARINATED CHICKEN



Biryani with Yogurt Marinated Chicken image

This is, as called by my mom, my signature biryani recipe. It's healthy and has half of the calories of a normal take-away so that's a bonus!

Provided by Hazel Grace

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 12

Number Of Ingredients 18

1 (8 ounce) container whole milk yogurt
6 cloves garlic, crushed
2 teaspoons finely grated ginger root
1 ½ teaspoons garam masala
½ teaspoon ground turmeric
salt to taste
2 pounds skinless, boneless chicken breast halves
6 cups basmati rice
1 pinch saffron
7 ¾ cups water, divided
¼ cup olive oil, divided
3 onions, sliced, separated into rings
3 tomatoes, sliced
6 whole cloves
5 cardamom pods
3 cinnamon sticks
1 tablespoon cumin seeds
2 tablespoons prepared masala curry sauce

Steps:

  • Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
  • Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
  • Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
  • Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
  • Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
  • Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
  • Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 83.3 g, Cholesterol 45.5 mg, Fat 8.5 g, Fiber 2.8 g, Protein 24.8 g, SaturatedFat 2 g, Sodium 79.5 mg, Sugar 4.5 g

CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON



Chicken Biriyani Spiced With Saigon Cinnamon image

Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Recipe from Saveur.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup basmati rice
3 tablespoons canola oil
2 teaspoons whole coriander seeds
3 chiles de arbol, crumbled by hand
1 1/2 tablespoons kosher salt
2 1/2 teaspoons ground saigon cinnamon
6 garlic cloves, finely chopped
4 skinless bone-in chicken thighs
4 skinless bone-in chicken legs
1 large yellow onion, chopped
2 inches piece ginger, roughly chopped
1 jalapeno, stemmed, seeded and finely chopped
1/4 cup toasted sliced almonds, for garnish
fried shallots, for garnish
cilantro leaf, for garnish

Steps:

  • Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside.
  • Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes.
  • Stir in the reserved rice and 1 1/4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.

Nutrition Facts : Calories 855.3, Fat 51.2, SaturatedFat 11.1, Cholesterol 217.6, Sodium 2825.9, Carbohydrate 44.6, Fiber 4.6, Sugar 2.6, Protein 52.9

RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM



Rice Cooker Chicken Biriyani with Saffron Cream image

Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."

Provided by Julia Moskin

Categories     dinner, grains and rice, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

1 pound boneless, skinless chicken thighs
1 cup plain yogurt, preferably whole milk
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon mild chile powder
1/2 teaspoon cumin powder
1 onion cut into chunks
1 2-inch chunk fresh ginger, peeled
3 garlic cloves, peeled
1 fresh green chile pepper such as jalapeño or Serrano, stemmed
3 tablespoons canola oil or ghee (clarified butter)
1 1/2 cups basmati rice, rinsed
6 cloves
6 cardamom pods
1 cinnamon stick
3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
1 teaspoon salt
Pinch saffron threads mixed with 2 tablespoons heavy cream
3 tablespoons chopped cilantro, more for garnish
3 tablespoons chopped mint
1 lime
Oil for frying
1 onion, thinly sliced
Big handful cashews
Big handful raisins

Steps:

  • Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
  • In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
  • In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
  • Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
  • Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
  • When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
  • If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
  • Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.

SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI



Spicy Indian-Style Skillet Chicken Biriyani image

If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 cups cooked basmati rice
1 1/2 lbs boneless skinless chicken breasts (cut into about 3/4-inch pieces)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium onions, chopped
3 tablespoons fresh minced garlic (to taste)
2 -4 teaspoons dried chili pepper flakes (or to taste) or 1/4 teaspoon cayenne pepper
3 teaspoons curry powder (or use more if desired)
1 teaspoon minced fresh ginger
1/2 teaspoon cardamom
2 small jalapeno peppers, seeded and chopped or 2 serrano chilies, seeded and finely chopped
1 cup full-fat plain yogurt
1 cup raisins
1 1/2 cups chopped cashews (or to taste)

Steps:

  • Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
  • Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
  • Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
  • Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
  • Add in yogurt, cook stirring constantly for 2 minutes.
  • Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
  • Add in cooked rice; stir to combine.
  • Season with more salt and black pepper to taste.
  • Sprinkle with chopped cashews.

Nutrition Facts : Calories 610.5, Fat 27.2, SaturatedFat 6.6, Cholesterol 83, Sodium 780.7, Carbohydrate 60.6, Fiber 3.6, Sugar 19.9, Protein 34.5

CHICKEN BIRIYANI



Chicken Biriyani image

When you raise the lid on a pot of good biriyani, the Indian equivalent of arroz con pollo or paella, the smell should beguile you: chicken, butter and spices should dominate, followed by the subtle aroma of basmati rice. You might even smell the salt.

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 3-inch cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 3- to 4-pound chicken, cut up and trimmed of excess fat; skin removed if desired
1/4 cup slivered blanched almonds, optional

Steps:

  • Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.
  • Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.
  • Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.
  • Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.

Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 55 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 20 grams, Sodium 1635 milligrams, Sugar 5 grams, TransFat 1 gram

CHICKEN BIRYANI



Chicken Biryani image

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Provided by Nazia

Categories     World Cuisine Recipes     Asian     Indian

Yield 7

Number Of Ingredients 26

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
½ teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt

Steps:

  • In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
  • When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
  • Wash rice well and drain in colander for at least 30 minutes.
  • In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
  • In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g

Tips:

  • Use the right rice: Basmati rice is the traditional choice for chicken biryani, as its long, slender grains cook up light and fluffy.
  • Soak the rice: Soaking the rice for at least 30 minutes before cooking helps it absorb more flavor and cook evenly.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute heat evenly and prevent the rice from burning.
  • Start with a flavorful base: The base of the biryani is typically made with a mixture of onions, garlic, ginger, and spices. Be sure to sauté these ingredients until they are fragrant and golden brown.
  • Use good-quality chicken: Chicken is the star of the show in chicken biryani, so be sure to use the best quality chicken you can find.
  • Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs will help it stay moist and flavorful during cooking.
  • Layer the ingredients: The traditional way to make chicken biryani is to layer the rice, chicken, and vegetables in a pot. This allows the flavors to meld together and create a delicious dish.
  • Cook the biryani over low heat: Chicken biryani should be cooked over low heat for at least 30 minutes. This will help the rice cook evenly and prevent the dish from burning.
  • Garnish with fresh herbs: Before serving, garnish the chicken biryani with fresh herbs such as cilantro, mint, or parsley.

Conclusion:

Chicken biryani is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can make a chicken biryani that is sure to impress your guests.

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