All for Joomla All for Webmasters
Meal

Fail-proof Biryani

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Chicken Marinade:

  • 1 Tbsp (15 mL) Coriander seeds
  • 2 tsp (10 mL) Cumin seeds
  • 10 Cardamom pods
  • 1 tsp (5 mL) Black peppercorns
  • ½ tsp (2.5 mL) Cloves
  • 4 Bay leaves
  • 2 inches (50 g) Fresh ginger
  • 4 Garlic cloves
  • ½ cup (80 g) Fresh cilantro (chopped)
  • ¼ cup (40 g) Fresh mint
  • 2 Chili peppers
  • 1 tsp (5 mL) Chicken bouillon powder
  • 1 tsp (5 mL) Turmeric powder
  • ½ cup (118 mL) Canola oil – Or vegetable oil

Other Ingredients:

  • 2 cups (414 g) Basmati rice
  • 6 cups (1.5 litres) Water – For soaking the rice
  • 1 Large Onion
  • Canola oil – 2 inches deep for frying the onions
  • 2 Tbsp (30 mL) Canola oil – For the stew
  • 1 Large Tomato (peeled & diced)
  • 1 Large Potato (peeled & diced)
  • ½ cup (118 mL) Yogurt – Plain
  • 1 tsp (5 mL) Chicken bouillon powder
  • 1 Tbsp (15 mL) Lemon juice
  • 12 cups (3 litres) Water – For boiling the rice
  • 3 Tbsp (45 mL) Salt
  • 2 Bay leaves
  • 1 tsp (5 mL) Cumin seeds
  • 2 Tbsp (30 mL) Canola oil – Or vegetable oil (for the rice)
  • 2 Tbsp (30 mL) Fresh cilantro (chopped) – Between the layers of the biryani
  • 2 Tbsp (30 mL) Fresh mint (chopped) – Between the layers of the biryani
  • 1 tsp (5 mL) Saffron
  • ⅓ cup (79 mL) Water (hot) – For soaking the saffron
  • 3 Tbsp (45 mL) Ghee – Or browned butter
  • ¼ cup Almonds (toasted) – Optional
  • ½ tsp (2.5 mL) Rose water – Or Kewra water (optional)

  • Grind the spices very well.
  • In a food processor, place the ginger, garlic, cilantro, mint and the chili peppers. Blend well.
  • Marinate the chicken with the herb mix, spices, turmeric, chicken bouillon powder and oil. Cover and refrigerate for at least 2 hours or preferably overnight.
  • Soak the rice for one hour.
  • Slice the onions and fry in batches over medium heat until golden brown.
  • Shake off the marinade from the chicken. Place in a roasting pan and broil at 400°F/204°C for 15 minutes. The chicken will be half-cooked.
  • In a saucepan set over medium heat, add 2 tablespoons of oil and the remainder of the marinade. Fry for 1 minute, stirring well. Add the tomatoes, potatoes and stir. Add the yogurt and chicken bouillon powder and stir well. Cover and cook over low heat for 30 minutes or until the potatoes become fork tender.
  • Soak the saffron in 1/3 cup hot water.
  • Using high heat bring 12 cups (3 litres) of water to a boil, then add 2 bay leaves, 3 tablespoons salt, 1 teaspoon cumin seeds, and 2 tablespoons oil. Drain the soaked rice and add to the boiling water. Cook the rice for 6 minutes. Use a slotted spoon to transfer the hot, very moist rice to the baking dish.

Source: xawaash.com

 

Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Most Popular

To Top