Chicken Biriyani
Ingredients
1. Basmati rice – 3 cups
2. Chicken thighs -8 pieces bone in.
3. Onion – 3 medium sized (thinly sliced)
4. Tomatoes – 2 (pureed)
5. Garlic – 8 cloves
6. Ginger root – 1″ piece
7. Green chilli – 8
8. Yogurt – 1 cup
9. Chilli powder – 1 tsp
10. Turmeric powder – tsp
11. Coriander powder – tsp
12. Cardamom – 5 pods
13. Cloves – 8
14. Cinnamon – 1 small stick
15. Ghee (clarified butter) – 5 table spoons
16. Cashew, Raisins and thinly sliced onions to garnish.
Method
Wash and soak the rice for 20-30 minutes.
Powder ingredients 11, 12 and 13 together and divide into two parts.
Clean the chicken. Remove the skin and fat. Make 2 cuts across the meat.
Puree yogurt, 4 garlic cloves, of the ginger, 4 green chillies, tsp chilli powder and a pinch of turmeric. Marinate the chicken with this mixture for one hour.
Drain the rice. Fry the rice in 2 tbs ghee (clarified butter) in a pan for 5 minutes stirring frequently. Add 5 cups of water to the pan. When it starts boiling add 5 strings of saffron, one part of the powdered ingredients 11, 12 and 13, and salt. Cook till the rice is completely cooked.
Fry the chicken in 2 tbs ghee (clarified butter) in a frying pan for 3 minute each side on medium high heat. Remove the chicken from the pan and add 1 tbs ghee to the pan and add the sliced onion, rest of the garlic, ginger and green chilli and stir frequently. Add pureed tomatoes when the onions become golden brown. Cook for 3 to 4 minutes stirring occasionally. Add the rest of chilli powder, turmeric powder and coriander powder. Cook for 2 minutes. Add the chicken pieces, the leftover marinade and cilantro to the pan. Turn up the heat to high. When it starts to boil lower the flame and cook till the chicken is thoroughly cooked (there will be little or no gravy left).
In a baking dish layer half of the rice, then layer the chicken and layer the rest of the rice.
Bake in a 300 F oven for an hour.
Garnish with fried cashews, raisins and onions.
Salad
Ingredients
Cucumber-1
Tomato-1
Red onion-1
Yogurt
Green chilli
Method
Cut all the vegetables into inch cubes. Add yogurt. Add salt and mix well .Salad for biriyani is ready.
