Source(google.com.pk)
Indian/Arab Style Chicken Biryani Rice
Ingredients
1 tablespoon Keith’s All Purpose Seasoning (www.KeithLorren.com)
5 lbs maple leaf duck cut into stew size pieces (or chicken)
5 cloves
6 cardamon pods
2 cinnamon sticks
2 teaspoons salt
½ cup fried shallots
¼ cup olive oil
1 stick butter
2 cups plain yogurt
2 teaspoons turmeric
1 tablespoon cumin seeds
1 lime juiced
1 tablespoon whole black peppercorns
6 garlic cloves
2 inch piece of ginger finely minced
1 green chili chopped
1 bunch mint chopped
1 bunch cilantro chopped
1 onion chopped
½ cup golden raisins
½ cup cashews
2 teaspoons coriander powder
2 teaspoons cumin powder
1 star anise
½ teaspoon dried fennel seeds
2 teaspoons chili powder
2 teaspoons saffron soaked in ¼ cup of water
1 chicken bouillon
1 bunch scallions
2 bay leaves
3 cups basmati rice soaked for 30 minutes to 1 hour and rinsed several times
Instructions
Wash, Trim, and Cut the chicken into stew sized pieces
In a skillet saute butter until slightly toasted
Add cashews and saute until toasted. Remove nuts from butter. Add oil and spices. Toast lightly until fragrant
Add chicken, onions, chili pepper to skillet and toss to evenly coat meat with spices and oil. Add ½ of the cilantro, scallions and mint
Add yogurt. Allow to simmer for 10-15 minutes.
While chicken is simmering, begin cooking rice in boiling salted water until 50% cooked, about 10 minutes. Drain rice.
Adjust the flavor of the chicken with salt if desired. Preheat oven to 350 degrees.
In a dutch oven, place ½ of the chicken on the bottom of the pan. Add ½ of the rice. Sprinkle ½ of the remaining mint/cilantro, fried shallots, scallions, raisins, cashews. Drizzle with saffron water
Place the final layer of chicken on top. Add the final rice layer. Sprinkle remaining mint/cilantro, fried shallots, scallions, raisins, cashews. Drizzle saffron water over the top.
Cover top of pot tightly with foil. press lid firmly in place. Bake for 25-30 minutes or until rice is fluffy and fully cooked.
Serve with avocado and tomato salad drizzled with olive oil, salt/ pepper, and cucumber raita
Raita Ingredients:
2 cucumbers – peeled, seeded and thinly sliced
2 cups Greek yogurt
1 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
kosher salt/freshly cracked black pepper to taste
Directions: Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
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How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
How To Make Chicken Biryani Biryani Recipe Images Rice Pics Chicken Recipe In Urdu Masala Pot Pictures Photos
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