Tuesday, December 23, 2008

Hyderabadi Chicken Biryani

Most of my Arabic Recipes - if they didn't come from my Mother-In-Law or a cookbook -
come from Arabic Bites by Zainab & meedo

1-2 Tablespoons olive oil.
2 whole chickens, each cut to 4 (you can use meat or Fish or shrimp).
Salt and Fresh ground black pepper
Ground turmeric.

1-2 Tablespoons olive oil.
4 large onions, cut into slices.
2 green chilies.
2-3 cloves garlic, crushed.
1 Tablespoon fresh ginger peeled and finely grated.
1/4 teaspoon ground turmeric.
1/4 teaspoon red hot pepper.
1/2 teaspoon Biryani Masala.
1 1/2 teaspoons salt.
Whole Spices:
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.
1 Bay leaves.
360 g low fat yogurt.
1/2 cup parsley, chopped.
1/2 cup mint, chopped.

3 cups basmati rice.
Water for boiling the rice +1 Tablespoon salt +1 Tablespoon Oil.
1/2 teaspoon cumin seeds.
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.
1 Bay leaves.
1 Tablespoon butter.

* soak:
2 Tablespoons Boiled rose water.
Pinch of saffron .
Juice of 3-4 lime.

1) Heat oil in pan, add chicken, season with fresh ground black pepper, salt & turmeric cook until browned all over, then remove to plate.

2) Heat oil in same pan; add onions & green chilies, cook until browned, than add garlic+ ginger and stir.
3) Add turmeric, red hot pepper, Biryani Masala ,salt & whole spices stir until fragrant .

4) Add yogurt then the chicken let it cook on low heat for 20 minutes per side.
5) Add parsley & mint just before remove from heat.
6) To cook rice: in a deep pan bring to boil water with 1 tablespoon salt, cinnamon stick, cardamom pods, cumin seeds, whole cloves, bay leaves &1 tablespoon oil, add basmati rice, and cook for 6-8 minuets. Remove from heat and Rinse the rice from any excess water; put it back to the same pan.
7) In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water + arrange butter pieces all over the rice.
8) Cover the pan, turn heat to very low and steam for 20 minutes. Do not lift lid.

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