From elaine@cae-coed.zetnet.co.uk Mon Mar 24 14:06:04 2003 Date: Sat, 22 Mar 2003 16:00:18 GMT From: Elaine Jones Newsgroups: uk.food+drink.indian Subject: Re: Biryani? Quoting from message <3e7b94aa$0$20473$edfadb0f@dread11.news.tele.dk> posted on 21 Mar 2003 by Hans Chr. Vang I would like to add: > thank you so much =) > > hans > > "Elaine Jones" wrote in message > news:195ed6d64b.E@cae-coed.zetnet.co.uk... > > I'll have a look for a recipe which has each of the spices listed. Chicken Biryani (from Mridula Baljekar's CURRY fire and spice) 10 whole green cardamom pods 275g basmati rice soaked and drained (probably 15 -30 mins soak) 2.5ml salt 2 or 3 whole cloves 5cm piece of cinnamon stick 45ml vegetable oil 3 onions - sliced 4 chicken breast fillets skinned and cubed 1.5ml ground cloves (they're very hard so you may need to buy ready ground) 1.5ml hot chilli powder 5ml ground cumin 5ml ground coriander seed 2.5ml ground black pepper 3 garlic cloves, finely chopped 5ml fresh ginger, finely chopped juice of one lemon 4 tomatoes, sliced 30ml chopped fresh coriandder leaves 150ml natural (plain) yoghurt (full fat is best) 4 or 5 saffron threads soaked in 10ml warm milk 150ml water toasted flaked almonds and fresh coriander sprigs to garnish plus additional plain yoghurt 1. Preheat oven to 190 degrees C 2. remove the seeds from half the cardamoms and grind finely 3. Boil the rice, salt, whole cardamoms, cloves and cinnamon stick for 2 minutes then drain and keep hot in a covered pan 4. Heat the oil in a large pan and fry onions for 8 minutes until softened and browned 5. Add the chicken and ground spices, mix well then add the garlic, ginger and lemon juice, stir fry for 5 minutes 6. Put the fried mixture into a casserole and arrange the sliced tomatoes over the top. 7. Sprinkle on the chopped coriander and spread the yoghurt evenly over the top 8. Cover the lot with the drained rice and whole spices 9. Drizzle the saffron milk over the rice and pour the measured water over (some recipes say to make holes in the rice layer with the handle of a wooden spoon and pour the saffron milk into the holes) 10. Cover with a well fitting lid and bake for one hour > > Do you have a good spice shop near your home? If not, one or two of > > the shops listed on the links page of the ufdi website do sell to Europe. These two do post to Europe Baldwins On-Line http://www.baldwins.co.uk The Spice Shop http://www.thespiceshop.co.uk > > I am sure I've seen a website of a spice shop in Sweden - I'll have a look > > around. I have not found it yet I'm afraid. -- ...ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at ...Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html ..StrongArm.. Under construction, FAQ, recipes, tips, booklist, links ...RISC PC... Questions and suggestions please, email or to the newsgroup