Ingredients:
1 3/16 kg Chicken pieces
5 T Ghee
2 T Blanched almonds
2 T Sultanas
4 sm Potatoes, peeled & halved
2 lg Onions, finely chopped
5 Cloves garlic, finely
Chopped
1 T Finely chopped fresh ginger
1/2 ts Chilli powder
1/2 ts Ground black pepper
1/2 ts Ground turmeric
1 ts Ground cumin
1 ts Salt
2 md Tomatoes, peeled & chopped
2 T Yoghurt
2 T Chopped mint leaves
1/2 ts Ground cardamom
2 Inch cinnamon stick
--------------------------------BIRYANI
RICE--------------------------------
500 g Basmati rice
2 1/2 T Ghee
1 lg Onion, finely chopped
A good pinch powdered
Saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1 Inch cinnamon stick
1/2 ts Ginger powder
2 T Rose water or rose essence
1 1/2 ts Salt
4 c Strong chicken stock
Serves 6
Method:
Chicken Savoury: Heat half the ghee in a small
frying pan, fry almonds until golden, drain. Fry
sultanas a few seconds and set aside. Fry peeled and
halved potatoes until brown, drain and reserve. Pour
any ghee left in pan into a large saucepan, add
remaining ghee and fry onion, garlic and ginger
until onion is soft and golden. Add chilli,pepper,
turmeric, cumin, salt and tomato. Fry, stirring
constantly for 5 minutes. Add yoghurt, mint,
cardamom and cinnamon stick. Cover and cook over low
heat, stirring occasionally 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 and cook over very low heat until
chicken is tender, approx. 35-45 minutes. There
should be only a little very thick gravy left when
chicken is cooked. If necessary cook uncovered for a
few minutes to reduce gravy.
Biryani Rice: Wash rice well and drain in a colander
for at least 30 minutes. Heat ghee and fry onion
until golden. Add saffron, cardamom, cloves,
cinnamon stick, ginger powder and rice. Fry
stirring, until rice is coated with the ghee. Add
rose water or essence 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 a very
low and steam for 20 minutes. DO NOT lift lid or
stir while cooking. Spoon briyani onto a warm
serving dish. Garnish with the almonds and sultanas
and serve immediately.