Thursday, March 1, 2007
Chicken Biryiani Recipe
Ingredients ----------1 (3-pound) chicken, quartered 2-1/2 cups chicken stock 1 green serrano (medium-hot) chili, seeded and chopped 3 inches fresh ginger, peeled and sliced 2 cinnamon sticks, crushed 1/2 teaspoon sea-salt flakes 2 onions 6 tablespoons ghee (clarified butter) 1-1/4 cups basmati rice 20 green cardamom pods 6 whole cloves 1/4 cup blanched almonds 1/4 cup shelled pistachios, blanched and skinned 1/2 cup dried mango pieces, raisins or sultanas 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 4 garlic cloves, chopped 1 teaspoon saffron powder or 2 pinches saffron threads, crushed Fresh cilantro leaves, chopped Instructions Place chicken, stock, chili, ginger, cinnamon and salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until fairly tender. Remove chicken to a plate and set aside. Pour cooking liquid into a measuring cup and add water if necessary to make 2-1/2 cups. Quarter onions, then separate into petal-like layers. Add ghee to saucepan and heat until melted. Add onion and fry until golden. Remove with a slotted spoon and set aside on a small plate. Add rice, cardamom pods and cloves to pan; stir-fry 2 minutes or until rice is browned slightly. Return chicken to pan; add almonds, pistachios, mango, coriander, cumin and garlic. Sprinkle saffron into mixture and cook 2 minutes. Return stock and onions to pan, bring to a boil, reduce to a simmer, cover, and cook, undisturbed, 12 to 15 minutes. Rice should be tender and the liquid completely absorbed. Sprinkle cilantro on top. Note: Though it is usual to remove the skin when cooking chicken in the Indian way, if you leave it on, the flavor will be richer and even more delicious. Yield: 4 servings |
