Recipe for Chicken Briyani Royale

Ingredients

1 3/16 each chicken or chicken pieces
5 tablespoon ghee or oil
2 tablespoon blanched almonds
2 tablespoon sultanas
4 small potatoes, peeled & halved
2 large onions, finely chopped
5 each cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 half tsp chilli powder
1 half tsp ground black pepper
1 half tsp ground turmeric
1 teaspoon ground cummin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoon yoghurt
2 tablespoon chopped mint leaves
1 half tsp ground cardamom
5 each piece of cinnamon stick
----BRIYANI RICE----
1 ============
500 each basmati (long grain) rice
2 each & a half tbl ghee
1 large onion
1 a good pinch of powdered saffron
5 carton pods
3 each whole cloves
2 1/2 each piece of cinnamon stick
1 half tsp powdered aromatic ginger
2 teaspoon rose water (essence)
1 each & half tsp salt
4 cup strong chicken stock
1 a) chicken savoury

Instructions

Cut chicken into serving pieces. Heat half the ghee in a small frying pan, fry almonds until golden; drain. Fry sultanas for a few seconds and set aside. Fry peeled and halved potatoes until brown, drain and reserve. Pour any ghee left in the pan into a large saucepan, add remaining ghee and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cummin, salt & tomato. Fry, stirring constantly for 5 mins. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat stirring occassionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan). When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover & cook over very low heat until chicken is tender, approx. 35-45 minutes. There should be very little thick gravy left when chicken is cooked. If necessary, cook uncovered for a few minutes to reduce gravy. B) Briyani Rice Wash rice well and drain in colander for at least 30 minutes. Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, aromatic ginger and rice. Fry stirring, until rice is coated with the ghee. Add rose water and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to very low for 20 minutes. DO NOT lift lid or stir while cooking (Impt!). Spoon briyani onto a warm serving dish. Garnish with almond & sultanas and serve immediately. GARNISH CUCUMBER RAITA 2 Large cucumbers 2 tsp salt 1 small clove garlic Qtr tsp finely grated fresh ginger 1 cup yoghurt lemon juice to taste Peel & slice cucumbers very thinly. Put in a bowl, sprinkle with salt and chilli, leave for 1 hour in fridge. Pour off the liquid, pressing as much as possible. Mix garlic and ginger into yoghurt, then stir in the cucumbers and combine thoroughly. Taste and add more salt if necessary. Add lemon juice to taste. Serve chilled.





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