2. Vegetable Oil
3. Basmati Rice
4. Ground Coriander
5. Red Chilli Powder
7. Crushed Red Chilli Flakes
8. Ground Cumin
9. Black Pepper
11. Black Cardamom
12. Green Cardamom
13. Cinnamon Stick
14. Red Onions
15. Whole Cut Chicken
16. Plain Yoghurt
18. Green Chillies
19. Fresh Lemon
20. Yellow Food Colouring Powder
21. Fresh Coriander
25. Ginger and Garlic Paste
Bismillah, let’s begin!
First, to make the biryani, take four potatoes which have been peeled and cut into chunks.
Cook them in salted water until they are just tender.
Drain them and allow to dry out for about ten minutes.
Heat a good splash of vegetable oil in a pan. Shallow fry the potatoes for a few minutes on all sides until they are ..
.. golden brown and crispy.
Drain the potatoes on paper towels, and set aside until needed.
Next, prepare the rice. Take 21 ounces (600 grams or 3 cups) of Basmati rice.
Parboil the rice by bringing it to the boil. Then, turn the heat to medium for 5 minutes and then drain the rice. Set aside until needed.
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
3 Black Cardamoms
5 Green Cardamoms
1 inch Cinnamon Stick
Place them all into a spice grinder ..
.. and grind to form a powder. Set aside.
Next, take three red onions. Peel and thinly slice them.
Heat 1/2 cup of vegetable oil in a large saucepan. Add the sliced onions.
Fry until ..
.. golden brown.
Remove half the onions from the pan
And, drain on paper towels. Set aside.
To the remaining onion, add 1 and 1/2 teaspoon ginger and garlic paste.
Stir fry for a few minutes.
Add one whole chicken, cut into pieces.
Stir fry on a high heat until golden brown.
Next, add the spice powder from earlier.
Mix well and allow to cook for two minutes.
Then, add 1/2 cup plain yoghurt. Mix it in.
Bring it to the boil. Cover and simmer on low for 10 minutes.
Whilst the chicken is simmering, prepare the following:
2 tomatoes, thinly sliced
Handful of green chillies
1 lemon, thinly sliced
And, take 1/2 teaspoon of yellow food colouring.
Mix with a splash of water, and set aside.
Dry the chicken out on a high heat, gently stirring all the while to avoid it sticking to the bottom of the pan.
Add in the fried potatoes from earlier.
Gently stir them in.
So, we will start with 1/2 cup of water (this will help the rice from not sticking to the bottom or burning) and a little layer of the cooked chicken.
Sprinkle in some of the fried onions.
A few splashes of the food colouring.
And, sprinkle on some fresh chopped green coriander.
Keep layering all the ingredients in the same order until everything finishes.
Now, cover with a lid and place on the highest heat for 5 minutes. Then, turn the heat to the lowest and cook for 10 minutes.
Once the biryani has steamed, allow it to sit for about 10 minutes and then gently give it a toss.
While the biryani rests, make the raita. Into a bowl, place 5 green chillies, roughly chopped.
Add 5 peeled garlic cloves. You could add less if you don’t like that much garlic.
Add two tablespoons of plain yoghurt.
Along with a splash of milk.
Blend with a hand blender until smooth. You could also do this in a blender, and then pour into a bowl.
Add the remaining plain yoghurt from the container. I used one carton but you could add more depending on how thick you want the raita.
Add 1 chopped tomato and 1/2 chopped cucumber.
1/2 teaspoon salt
1 teaspoon ground cumin
Mix well and taste for seasoning.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com