| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
The, Spice, Trail |
4 |
servings |
INGREDIENTS
| 700 |
g |
Chicken leg joints or thighs |
| 1 1/2 |
tb |
White poppy seeds |
| 1 |
tb |
Coriander seeds |
| 1 |
|
Mace blade |
| 2 |
|
Bay leaves; torn into small |
|
|
; pieces |
| 1/2 |
ts |
Black peppercorns |
| 1 |
ts |
Green cardamom seeds |
| 1 |
|
5 cm cinnamon stick; broken up |
| 4 |
|
Cloves |
| 50 |
g |
Ghee or unsalted butter |
| 1 |
lg |
Onion; finely sliced |
| 1 |
tb |
Fresh ginger puree |
| 1 |
tb |
Garlic puree |
| 1 1/2 |
ts |
Salt or to taste |
| 1 |
|
Pinches saffron strands; pounded |
| 25 |
ml |
Hot milk |
| 450 |
g |
Basmati rice; washed and drained |
| 1 1/2 |
ts |
Salt |
| 2 |
|
5 cm pieces cinnamon sticks |
| 2 |
|
Bay leaves; crumpled |
| 4 |
|
Cloves |
| 4 |
|
Green cardamom pods; bruised |
|
|
Fried onions; (well browned) |
INSTRUCTIONS
RICE
GARNISH
Skin the chicken and cut each chicken joint into two (ie separate leg
from thigh). Cut large thighs into two.
Grind the next 8 ingredients (starting with poppy seeds and finishing
with cloves) in a coffee grinder until fine.
In a heavy saucepan, melt the butter over a medium heat and fry the
onions, ginger and garlic until the onions are soft and translucent,
but not brown. Add the ground ingredients and continue to cook for 2
minutes.
Add the chicken and salt. Stir and cook for 2 minutes. Switch off the
stove and keep the chicken covered.
Soak the saffron strands in the hot milk and set aside. Preheat the
oven to 180C/350F/gas 4.
Bring a large pan of water to boiling point and add the rice and the
remaining ingredients. Bring back to the boil and let it boil
steadily for 2 minutes. Drain the rice without discarding the whole
spices, then pile it on top of the chicken. Dot the surface of the
rice with the saffron and milk.
Make a sticky dough with plain flour and water to seal the pan. Seal
the entire edge of the saucepan lid with the dough and place it on the
saucepan, pressing it down firmly. Alternatively, soak a piece of
greaseproof paper and squeeze out the water. Place it on top of the
rice and cover the saucepan with a piece of foil. Place the lid
(without the dough) on top and cook in the centre of the oven for 1
hour.
Transfer the biryani to a serving dish and serve garnished with fried
onions.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the human face of God”