Does anyone know the easiest recipe for biriyani? Chicken/lamb?

Easiest answers will be selected as best. No, I'm not looking for the word ';take out';Does anyone know the easiest recipe for biriyani? Chicken/lamb?
Its rather tricky what you're asking for, but here's my suggestion. Briyani rice is very easy to make, and so far, all the 铆nstant' mixes has never been satisfactory. here's how you make briyani rice and trust me this is really nice:





1 medium sized onion(sliced thinly), 3 cloves, 3 cardommom pods, 1 cinammon stick, 2 star anise, 3 tbspn ghee (clarified butter).





Heat ghee as you would oil, then simply fry everything till fragrant (abt 5min). Meanwhile, wash basmati rice, and drain out water. Use a rice cooker!





*The trick to get perfectly cooked briyani rice is to measure in cups how much washed rice you have. And then use equivalent number of cups of water. (eg 2 cups rice = 2 cups water)*





Then pour everything which you fried into the rice cooker, add required amnt of water, 2 tbspn rose water, 1 tspn salt. some saffron strands if you have any, otherwise simply drip some yellow or orange food colouring.





Curry:


From any Asian shop or supermarket, buy a packet of Brahim ready made recipe for chiocken curry. Its got authentic asian flavours, yet super easy to handle.





Simmer contents of one packet, add chicken, 1.5 cups water, when chicken cooked, add half cup of coconut cream. cook for another 5min. Viola!! Total prep time: 35min.





I strongly suggest you spend the extra bit of effort into making the rice, because anyone can make curry, but not everyone can make good briyani rice.Does anyone know the easiest recipe for biriyani? Chicken/lamb?
Sri Lankan Chicken Biriyani:





45 min 10 min prep


4 servings





2 cups long grain rice, washed and drained


1 lb chickens, cut into bite sized pieces


2 tablespoons oil


1 large onion, sliced


3 tablespoons butter


8 ounces frozen peas


4 ounces raisins


4 ounces cashew nuts, chopped


1/2 teaspoon turmeric powder


1 teaspoon chili powder


1 teaspoon curry powder


6 garlic cloves, peeled and crushed


1 inch cube fresh ginger, grated


10 curry leaves


1/2 teaspoon ground black pepper


2 medium tomatoes, diced


2 inches cinnamon sticks


4 ounces cashew nuts, chopped


3 green cardamoms, split open


3 cloves


salt





1. Heat the oil in a large pan and fry the onions till golden brown.


2. melt the butter in the same pan.


3. Add the peas, raisins and fry for 1 minute.


4. Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.


5. Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.


6. Add the meat and black pepper, cook for 10 minutes.


7. Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.


8. Add 1 1/2 cups of water and cook till the meat is almost cooked.


9. Remove 1/2 cup of the gravy and set aside.


10. Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.


11. Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.
Everest or Shan pulao biryani masala that is sold in packets. They taste good and i make it all the time. Needless to say i save tons of time by not making it from scratch.
Separately steam rice and then cook chicken with curry. Mix them together and biryani is ready.
My mom makes the best biryani!!!!!!!!!!!!!!!!!! Heres how:


it may sound long, but trust me, its not!


INGREDIENTS


4 tablespoons olive oil


4 small potatoes, peeled and halved (optional)


2 large onions, finely chopped


Get the bombay briyani shaan masala which has everything you need to make a quick biryani or


1 tablespoon ginger garlic paste


1/2 teaspoon chili powder


1/2 teaspoon ground black pepper


1/2 teaspoon ground turmeric


1 teaspoon ground cumin


1 teaspoon salt


2 medium tomatoes, peeled and chopped


2 tablespoons plain yogurt


1/2 teaspoon ground cardamom


3 pounds boneless, skinless chicken pieces cut into chunks





2 1/2 tablespoons vegetable oil


1 large onion, diced


1 pinch powdered saffron


5 pods cardamom


3 whole cloves


1 (1 inch) piece cinnamon stick


1/2 teaspoon ground ginger


1 pound basmati rice


4 cups chicken stock


1 1/2 teaspoons salt


DIRECTIONS


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.