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ejozi.co.za
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Biriyani is very tasty, comforting, unctuous and appetising dinner that although appears complex is once mastered actually is very easy to make. While the chicken marinates and the aromatic rice cooks I tidy, clean and toss out accumulated junk so I call these days my Superwoman days......
It is really invigorating to accomplish both on the same day.
Biriyani is worth the effort and can also be made with goat or lamb if you prefer.
I got talking to a cab driver once on my way back from the markets and I said I was about to make Biriyani. He yelled out, screeched to a halt and pulled over. Then leant in the back of the cab to know how I was going to do it. I've picked up that not many people now bother to cook this great dish in its authentic style but make a quick version. He quizzed me and was amazed that I was cooking it properly so after inviting himself to dinner we went on - No he didn't come to dinner Ha ha ha
So,
Chicken Biriyani is simply made of three parts
An aromatic cooked rice
Marinated chicken pieces
And a spicy, onion green chilli gravy
These are layered into a heavy pot and sealed then baked. Traditionally the seal would be made of thick plain dough or pastry shell. I use a large heavy based casserole dish and one day I hope to get a heavy cast iron pot with a lid - it would be perfect. There is a fantastic one at work by Iittalia - perhaps one day.
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supermama.me
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- 12 -14 small size chicken legs or thigh fillets
- Chicken on the bone is preferrable.
- Approx 2 cups Tilda rice (Tilda is a brand of basmati rice)
- Use any superior grade basmati
- 2-4 onions
- salt and pepper
- 2 tps mustard seeds
- 2 tps cumin powder
- 4-6 green chillies
- 2 tps coriander powder
- oil for frying – 2 tbs( spices) more for chicken
- 2 small tubs plain yoghurt
- 4 fresh garlic cloves
- fresh coriander roots
- Tin of crushed tomatoes or fresh crushed tomatoes
- curry leaves
- handful of cashews or peeled almonds
- handful of raisins
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recipes.ebest.in
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- 3 tps garlic paste
- 3 tps ginger paste
- 4 tps coriander powder
- 1 tps garam masala
- 1 tps tumeric
- juice of 1 lemon
- salt
Aromatic rice
- 3 cinnamon sticks
- 10 cardamon pods
- salt
- 4 cups of Tilda basmati rice
- 2 cloves
- pinch of saffron or fresh threads of saffron
In a large metal bowl combine the garlic and ginger paste with coriander , garam masala and tumeric powders Add lemon juice and chicken legs marinate for at least 2 hours
Meanwhile cook the rice in water with cinnamon sticks, saffron, cardamon and cloves Just bring to rolling boil for 5 minutes then leave with a tight lid on until all water has evaporated Do not take the lid off. Leave aside.
In a small pan add oil cook the mustard seeds until completely popped add the cumin and coriander cook for 2 minutes , set aside.Next prepare the gravy by slowly browning the sliced onions in a heavy skillet
Add the green chillis and fresh coriander root and ½ bunch of coriander leaves , fresh garlic that have been whizzed up together to a paste
Mix with the onions then add the cooked spices and mix together
Add tomatoes and yoghurt .
I don't measure these much so you have to get the feel for how you like it to taste 1 tub of yoghurt and 1 tin of tomatoes makes a good consistency of gravy.
Take the chicken out of the marinade Sear the chicken legs in oil to brown Do not cook through.
Use a large heavy pot or casserole dish suitable for the oven with a lid
Pour in the gravy arrange the chicken on top then some chopped coriander then fill with the cooked rice Add cashews or almonds and raisins to the top and curry leaves( all optional)
Seal with a lid or foil or the traditional way with pastry dough and cook for 1-1/1/2 hours or until very aromatic and the chicken comes away from the bone easily.
Serve with raitta, pappadums and pickle or on its own.....delicious
