From steven@grace74.freeserve.co.uk Mon Feb 7 10:33:55 2005 Date: Sun, 06 Feb 2005 14:15:07 GMT From: Steven grace Newsgroups: uk.food+drink.indian Subject: Chicken Biryani Chicken Biryani From the Tesco website 500g basmati rice 1kg chicken, cubed, use breast meat and leg portions 4 tsp Garam masala powder ˝ cup milk 4 tbsp whole garam masala 50g butter 1 large onion, sliced 1 large onion, sliced and fried until crisp 4 tbsp crushed garlic 2 tbsp rose water 4 tbsp chopped ginger 5 tbsp ghee, clarified butter or vegetable oil 3 tsp red chilli powder Salt 1 tbsp coriander powder a pinch of saffron 2 tsp turmeric powder 2 cup yoghurt 4 bay leaves 1 cup chopped fresh tomatoes, skin and seeds removed Method Mix salt, ˝ of the red chilli powder, ˝ of the chopped ginger, ˝ of the crushed garlic, 1 tsp garam masala powder, ˝ of the turmeric powder and Yoghurt. Marinate chicken pieces in this spice mixture for an hour. Wash the rice well and soak in water for about 30 minutes. Boil water, add ˝ of the whole garam masala , bay leaf and salt and boil rice until its nearly done -i.e. a little al dente. Drain rice and keep aside. Heat the ghee/oil in a thick bottomed pan. Add remaining whole garam masala and let it crackle and pop. Add the raw sliced onions and sauté until light golden brown. Then add remaining chopped ginger, crushed garlic, coriander powder, turmeric powder, red chilli powder, 1 tsp garam masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender. Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice in a large ovenproof dish and sprinkle on the saffron, remaining garam masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron, rose water and spices. Cover and seal with aluminum foil. Cook in a preheated oven, for 10-15 minutes. Alternatively cook on a low flame for 10 to 15 minutes.