Biryani is ordinarily made with lamb or mutton (mutton is the
meat from an aged lamb), but lots of folks like to make biryani out of
chicken due to the fact that 1) chicken is more affordable than lamb
(generally about $2-$4 / lb for chicken vs $7-$9 / pound for leg of
lamb), 2) chicken biryani cooks faster, and 3) biryani made with chicken
is generally lighter than lamb or mutton biryani.
There are quite
a few significant differences however between a chicken biryani recipe
and a lamb biryani recipe. They are noted below:
#1 - Time Required for Preparation. Chicken (and white meat in particular) can be easily overcooked and thus the time allotted for cooking in a chicken biryani recipe must be more precise than the time allotted in a lamb or mutton biryani recipe. Lamb meat used in a biryani should be cooked slowly for more than 1 hour in spiced masala oil, combined with rice, and then put into the oven for an additional hour. This style of prolonged slow cooking allows the lamb to become incredibly tender. Chicken, on the contrary, must not be cooked for such an extended period. Chicken should be simmered for 30 minutes or less on extremely low heat in the spiced masala liquid and then combined with basmati rice and baked for forty-five to sixty minutes.
#2 - Using the Lamb & Chicken Bones. In a lamb biryani, a boneless leg of lamb should be used for the meat. The lamb should be sliced into 1-2 inch cubes and then the bones can be cooked before the meat is added to flavor the masala. In a biryani made with chicken, the entire chicken can be used, but in a lot of cases people will try to use bone-in pieces of chicken (boneless breast meat, specifically, can very easily dry up when it's cooked for too long). It's best to leave the bones in for all legs, thighs, wings, or breasts.
#3 - Cutting the Meat. As mentioned, the leg of lamb must be cubed into 1-2 inch pieces before being added to the masala and spices. Chicken, on the contrary, should be left in bigger pieces (e.g., the thighs should be halved, legs do not need to be cut) so that it remains moist.
#4 - The purpose of Turmeric. Covering the chopped lamb meat and bones in turmeric is essential to removing the gamey smell and taste from the lamb. Chicken, on the other hand, is not very gamey and turmeric powder is just used for its color.
Article Source:
http://EzineArticles.com/expert/Ganga_Patel/743636
#1 - Time Required for Preparation. Chicken (and white meat in particular) can be easily overcooked and thus the time allotted for cooking in a chicken biryani recipe must be more precise than the time allotted in a lamb or mutton biryani recipe. Lamb meat used in a biryani should be cooked slowly for more than 1 hour in spiced masala oil, combined with rice, and then put into the oven for an additional hour. This style of prolonged slow cooking allows the lamb to become incredibly tender. Chicken, on the contrary, must not be cooked for such an extended period. Chicken should be simmered for 30 minutes or less on extremely low heat in the spiced masala liquid and then combined with basmati rice and baked for forty-five to sixty minutes.
#2 - Using the Lamb & Chicken Bones. In a lamb biryani, a boneless leg of lamb should be used for the meat. The lamb should be sliced into 1-2 inch cubes and then the bones can be cooked before the meat is added to flavor the masala. In a biryani made with chicken, the entire chicken can be used, but in a lot of cases people will try to use bone-in pieces of chicken (boneless breast meat, specifically, can very easily dry up when it's cooked for too long). It's best to leave the bones in for all legs, thighs, wings, or breasts.
#3 - Cutting the Meat. As mentioned, the leg of lamb must be cubed into 1-2 inch pieces before being added to the masala and spices. Chicken, on the contrary, should be left in bigger pieces (e.g., the thighs should be halved, legs do not need to be cut) so that it remains moist.
#4 - The purpose of Turmeric. Covering the chopped lamb meat and bones in turmeric is essential to removing the gamey smell and taste from the lamb. Chicken, on the other hand, is not very gamey and turmeric powder is just used for its color.
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