| This is one of the most famous Indian /
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| | 1 tbsp salt
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| Pakistani dish that I have had the
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| | 50g fresh coriander leaves (finely
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| pleasure to eat when I was on a vacation
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| | chopped)
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| in India.It is traditionally reserved for
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| | 50g fresh mint leaves (finely chopped)
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| special occasions such as parties,
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| | 5 green chilies cut lengthwiseOk, before
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| weddings, holidays such as the
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| | doing anything else...Take some flour
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| Ramadan.The preparation is quite lengthy
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| | (around 1/2 kg) and mix it with 1 - 2
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| but the outcome is simply amazing.The
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| | cups of water. We are preparing a dough.
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| secret of making an awesome chicken
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| | Once done, keep it aside. We'll be using
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| biryani is all in the spices...I
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| | it later (see step 8).Now follow the 10
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| personally recommend using Basmati rice.
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| | simple steps: (1) Marinate chicken in
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| It's thin and a fine grain rice which can
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| | saffron, chili powder, turmeric,
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| be used for a variety of purposes.Use
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| | ginger-garlic paste and crushed
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| Ghee instead of butter.It's a very
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| | onions.(2) Add dry spices to yogurt and
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| important ingredient if you want your
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| | mix with chicken. Marinate for 1 hour.(3)
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| biryani to have a more authentic taste.So
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| | Add fried onions, fried potatoes,
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| please, no substitution here! :-)Also be
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| | coriander, mint leaves, green chilies to
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| sure that you have all the following
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| | the marinated chicken. Smear again.(4)
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| ingredients in place in order to simplify
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| | Gradually add oil, ghee and 2 cups of
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| the cooking process.Ingredients:1-1/2 kg
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| | water to the marinated chicken. Keep
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| chicken disjointed
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| | aside for 30 minutes.(5) Boil 1500 ml
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| 1kg soaked basmati rice
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| | (1.5 L) of water with whole cumin,
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| 2 cinnamon (powder)
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| | cardamom, cinnamon, cloves, salt and
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| 6 cloves - whole
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| | soaked rice. Boil until half done.(6)
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| 1/2 tsp cloves powder
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| | Strain and place a layer of rice on
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| 5 cardamoms
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| | chicken. Sprinkle with fried onions, a
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| 1/2 tsp cardamom powder
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| | little ghee and saffron diluted in 1/2
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| 1 tbsp whole cumin
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| | cup of hot water.(7) Top with remaining
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| 1/2 tsp cumin powder
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| | rice. Sprinkle again with fried onions, 1
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| 1/2 tsp turmeric powder
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| | tsp ghee and 1 tsp saffron.(8) Seal the
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| 1/2 tsp red chili powder
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| | pot lid with the dough.(9) Cook on high
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| 1/2 tsp nutmeg powder
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| | heat for 10 minutes, then reduce heat (or
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| 2g oriental saffron
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| | reduce heat when sizzling occurs). Simmer
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| 1 cup yogurt
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| | for 1 hour.(10) Serve with spiced yogurt,
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| 2 tbsp ginger garlic paste
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| | thinly slice carrots and cucumber
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| 50g crushed onion
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| | salad.Yield 8 servings.Tips: Use a heavy
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| 500g fried onion
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| | utensil when cooking the biryani. The
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| 500g fried potatoes (marinated in a
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| | dough can be replaced with a heavy lid
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| pinch of yellow food coloring before
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| | for sealing. For crispy fried onions
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| frying)
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| | simply fry them in oil.Hurry! Dinner is
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| 1 cup oil
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| | ready...Bon Appetit! :-)Copyright 2006.
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| 1/4 cup ghee
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|
