Biryani With Murgh Chicken Food

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

BIRYANI WITH MURGH (CHICKEN)

Steps:

• Trim the fat from the chicken and cut into 1 inch pieces. Boneless, skinless breasts also work very well. In a shallow bowl or large zip lock bag combine the chicken, yoghurt, half the ginger-garlic paste and 1 teaspoon salt. Marinate for several hours at least. (Note: I do this step first thing in the morning to allow it to marinate all day).
• Rinse and soak the rice for an hour. Drain and keep aside.
• Heat the ghee or olive oil in an electric skillet or large heavy bottomed frying pan that has a tight fitting lid. When the oil is hot but not quite smoking add the cumin seeds and allow to sizzle for 30 seconds. Add the chopped onion and saute for 5 minutes then lower the heat to medium and cook for 10-15 minutes more, stirring every couple of minutes until they are golden brown. Don't hurry or skip this step!
• When the onions are golden brown add the remaining ginger & garlic and saute for 3 minutes or so. Add the cinnamon, cloves, bay leaves, cardamom, raisins & cashews and cook for a minute.
• Add the cayenne powder & garam masala and stir for a few seconds. Add the pureed tomato & jalapeno and saute on high heat while stirring continuously for about 5 minutes until nearly all the liquid has evaporated and you are left with a thick paste (called masala).
• Add the chicken and marinade and fry on high heat for a few minutes. Lower the heat and saute about 10 minutes or until the chicken is about half cooked. (Note: if using chicken breasts only cook a few minutes).
• Add the rice and stir gently to coat well. Add the lemon juice, water and salt and bring to a boil. Cover tightly and cook at 350F in an electric skillet for 10 minutes until the rice is cooked and nearly all the liquid has evaporated. Stir gently once halfway through. If using the stove, cook in a shallow frying pan with a tight fitting lid on med-low heat. May add one or two tablespoons additional water if needed at the end.
• Reduce heat to warm and allow to finish cooking about 5 more minutes. Fluff gently.
• Garnish by sprinkling 1/2 tsp of garam masala and the chopped coriander (Cilantro) leaves.
• Serve with yoghurt or yoghurt raita.

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

Steps:

• Cut chicken into 1 inch pieces and place in a bowl.
• Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
• Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
• Add onions and sauté until lightly browned.
• Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
• Add tomatoes, salt, yogurt and continue to sauté for two minutes.
• Add rice, marinated chicken pieces and cilantro and mix well.
• Add chicken stock (or vegetable stock) and bring it to a boil.
• Cover, reduce heat and let it cook till both the chicken and rice are done.
• Serve hot.

CHICKEN BIRYANI

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.