Cooking in India

Ingredients:

1. Chicken - 1 lb cut into medium sized pieces
2. Onions - 2 big (sliced)
3. Tomatoes - 2 big (sliced)
4. Green Chillies - 3 - cut slanted
5. Ginger garlic paste - 2 to 3 tsp
6. Turmeric powder - 1/2 tsp
7. Chilli powder - 2 to 2 1/2 tsp
8. Coriander powder - 1/2 tsp
9. Cumin seed powder - 1/2 tsp (optional)
10. Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf i.e. Aniseed/Fennel seeds (if not available, substitute with 1 tsp garam masala)
11. Salt (to taste)
12. Oil - 5 tbsp (with a little butter or ghee)
13. Food coloring/Saffron - a pinch
14. Basmatic rice - 3 cups
15. Mint leaves (pudina) -1/4 cup

For Garnishing:

1. Coriander leaves (Cilantro) - a little
2. Fresh mint (sautéd in ghee) - a little
3. Raisins - 5 (optional)
4. Cashews - 8 (optional)

How to make Chicken Biryani:

1. In a large pan, heat oil and add the garam masala items and onions.
2. Saute the onions for a while.
3. Add the mint leaves, ginger garlic paste and saute for a few minutes.
4. Add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt.
5. Fry this mixture for a while (may add a little water).
6. Add the chicken pieces and saute for 10-15 min.
7. Pour some water, close with a lid and allow the chicken to cook.
   [This should be in a sort of a gravy consistency (the oil would have come out on top).]
8. Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (ensure not to overcook the rice).
9. Soak the pinch of saffron in a little water.
10. Roast cashews and raisins separately and keep aside.
11. In a large dish, put in a layer of rice.
12. Sprinkle a little saffron water.
13. Add some chicken masala to this and mix.
14. Again add another layer of rice, saffron water, and chicken masala.
15. Continue this until all of the rice and masala is exhausted.
    [Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)].
16. Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.

 
(2 votes, average: 5 out of 5)
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