From tungesh_2004@yahoo.co.in Mon Mar 29 10:39:26 2004 Date: 28 Mar 2004 11:40:49 GMT From: Tungesh Newsgroups: uk.food+drink.indian Subject: Hyderabadi chicken Biryani Hyderabadi Chicken Biryani Ingredients 400g Basmati rice 1kg chicken 100g sliced onions deep fried until crispy and golden 100g finely chopped onions 50g natural yoghurt (full fat) 5g ginger paste 5g garlic paste 5g black pepper corns A handful of mint leaves A few strands of saffron 30ml milk 4 green cardamoms 1 black cardamon 50mm piece of cinnamon 6 cloves Half-teaspoon black cumin seeds 100g dairy ghee 1 lime Salt as required and to taste 2 large tomatoes, skinned and chopped 5g garam masala 5g chilli powder Method: Cut the chicken into eight portions, skin, wash and dry on kitchen paper. Mix together the yogurt, garam masala, one third of the chopped onions, half- teaspoon ginger & garlic paste, crushed peppercorns, lime juice and half- teaspoon of salt. Add to this the chicken, mix well and marinate for one and a half hours. Rinse the rice until the water runs clear then soak rice for half an hour. Boil a litre of water in a pan. Add a clove, a cardamom and half the cinnamon to the boiling water. Add the soaked rice and allow it to roll for a few minutes. When the rice is half cooked add a tablespoon of oil and salt. Gently stir then drain and put to one-side. In a heavy-bottomed pan, preferably one with a narrow neck, heat half the ghee. Add the black cumin and the cardamoms, cinnamon and cloves, stir gently on medium flame for one minute. Add the remaining chopped onions, stir and fry, then add the remaining ginger and garlic pastes. Then add the chopped tomatoes and the red chilli powder, saute till it is slightly cooked. Add the marinated chicken drained of the marinade (retain marinade). Stir and fry for one minute. Then put in the marinade and cook until the cooking liquid is fluid and does not adhere to the sides of the pan. Taste and adjust the seasoning. Remove half the curry from the pan and put to one side. Spread half the rice over the curry remaining in the pan, garnish with half of the chopped mint leaves and half of the deep fried onion slices. Replace the remaining curry on top of the rice and cover with the remaining rice. Garnish with remaining mint leaves and deep-fried onion slices. Pour butter ghee around the edges of the layered biryani so that seeps inside. Cover the container with kitchen foil and then a tight fitting lid so that the steam cannot escape (traditionally this is done with dough). Cook over a low heat for 10-15 minutes. Alternatively the container can be put in an oven and baked for 10-15 minutes on medium temperature setting. Remover the cover just before serving up. Each serving of the Biryani must have both the layers of rice and curry. Serve with raitha and chutneys. -- Ce message a ete poste via la plateforme Web club-Internet.fr This message has been posted by the Web platform club-Internet.fr http://forums.club-internet.fr/