Cranberry Chicken Biryani 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.

CRANBERRY CHICKEN BIRYANI

Steps:

• Cut chicken into bite-size pieces.
• In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
• Add chicken pieces; toss to combine.
• Cover and marinate in the refrigerator for at least 2 hours.
• In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
• Using tongs, remove onions from Dutch oven; set aside.
• Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
• Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate.
• In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
• Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
• Drain chicken, discarding marinade.
• Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
• Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute.
• Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
• Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven.
• Mix gently.
• Combine cayenne pepper and milk.
• Pour milk mixture over chicken-rice mixture.
• Cover and let stand for 5 minutes.
• Remove lid and mix well.
• To serve, divide chicken mixture among serving bowls.
• Top with mint, cilantro, and reserved cashews; serve immediately.

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.