by pauljoseph
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pauljoseph's Notes:
Expand2 pounds Basmati Rice Ask a question about this ingredient
2 pounds Chicken pieces Ask a question about this ingredient
1/2 cup Ghee (clarified butter) Ask a question about this ingredient
1/2 pound Onions Ask a question about this ingredient
1/4 Garlic Ask a question about this ingredient
3 pieces Green CHILI Ask a question about this ingredient
1'' piece Ginger Ask a question about this ingredient
3 pieces Cinnamon Ask a question about this ingredient
5 pieces Cardamom Ask a question about this ingredient
5 pieces Cloves Ask a question about this ingredient
1 teaspoon Aniseed Ask a question about this ingredient
1 teaspoon Caraway Ask a question about this ingredient
1 teaspoon Chili Powder Ask a question about this ingredient
1 teaspoon Coriander powder Ask a question about this ingredient
1/4 teaspoon Turmeric powder Ask a question about this ingredient
1 cup Tomato Ask a question about this ingredient
1/2 cup Coriander leaves Ask a question about this ingredient
1/2 cup Mint leaves Ask a question about this ingredient
1/4 cup Cashews Ask a question about this ingredient
1/4 cup Kismis (seedless yellow raisins) Ask a question about this ingredient
1.5 teaspoons Salt Ask a question about this ingredient
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
Ask a question about this stepCombine the chili, coriander and turmeric powders with the salt and apply onto the cleaned chicken pieces. Keep to marinate
Ask a question about this stepIn a heavy, moderately deep, vessel, heat half the ghee andfry and remove the cashews and risen
Ask a question about this stepSauté the onions in the hot ghee, when it 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
Ask a question about this stepBring 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.
Ask a question about this stepDrain Into an oven proof dish, spoon in a quarter of the boiled rice
Ask a question about this stepPlace one third of the chicken pieces and pour a little of the gravy • Sprinkle a little spice powder (Cinnamon, cardamom, cloves, aniseed and caraway )and few shreds of coriander and mint leaves. Also a few cashews and Raisins (Kismis)
Ask a question about this stepRepeat for the remaining two portions • sprinkle the remaining half portion of the ghee over the last layer of rice
Ask a question about this stepCover the dish with a tight lid or with aluminum foil and bake fifteen to twenty minutes At 180 degree centigrade
Ask a question about this stepServe hot or keep overnight in the refrigerator,( before you keep in the fridge make sure that the biryani is not hot it should be room temperature then cover with tight lid or with aluminum foil) the flavors will mellow and the taste will improve. If you do so preheat the oven at 180 degree centigrade and bake for 20 minute
Ask a question about this stepGarnish the biryani with coriander leaf and slices of hard-boiled egg.
Ask a question about this stepServe with Tamarind Chutney and Onion Tomato raita .
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
