Friday, May 23, 2008

What is the Recipe of Malabary chicken biriyani

Basmati Rice - 1 kg.
Chicken pieces - 1 kg.
Ghee - 300 gms.
Onions - 500 gms.
Garlic - 100 gms.
Green Chillies - 50 gms.
Ginger - 50 gms.
Cinnamon - 3 pcs.

Cardamom - 6 nos.
Cloves - 4 nos.
Aniseed - 1 tsp.
Caraway - 1 tsp.
Chilli Powder - 1 ½ tsp
Coriander powder - 1 tsp.
Turmeric powder - ½ tsp.
Tomato - 100 gms.
Coriander leaves - 30 gms.
Mint leaves - 30 gms.
Cashews - 50 gms.
Kismis - 50 gms
Salt - to taste.

Grind to a paste the ginger, green chilies and garlic

• Peel and slice the onions very thin, also the tomatoes
• Powder the cinnamon, cardamom, cloves, aniseed and caraway
• Combine the chilly, coriander and turmeric powders with the salt and apply onto the cleaned chicken pieces. Keep to marinate
• In a heavy, moderately deep, vessel, heat half the ghee
• Fry and remove the cashews and kismis / raisins
• Sauté the onions in the hot ghee, when they start turning slightly brown, toss in the chopped tomato, the fresh ground paste, and half the spice powder mix
• Stir the whole mixture well and add the marinated chicken pieces.
• Cover and cook. Take care not to overcook
• Bring salted water to the boil in a large vessel
• Pour the washed rice into the boiling water and cook till three fourth done. The rice should also not be overcooked. Drain
• Into an oven proof dish, spoon in a quarter of the boiled rice
• Place one third of the chicken pieces and pour a little of the gravy
• Sprinkle a little spice powder and few shreds of coriander and mint leaves. Also a few cashews and kismis/ raisins
• Repeat for the remaining two portions
• Dibble the remaining half portion of the ghee over the last layer of rice
• Cover the dish with a tight lid or with aluminum foil and bake fifteen to
twenty minutes
• Serve hot. Kept overnight in the refrigerator, the flavors will mellow and the taste will improve. Reheat in the oven if you do so

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