BIRYANI
wash chicken legs (1/2 kg) and remove the skin. make deep gashes/slits so that the marinade is absorbed well .
make marinade of yogurt + ginger garlic paste + salt + red chilli powder + garam masala + (lemon juice / vinegar) The marinade should be very sharp tasting .
Our rice will be v lightly flavoured hence the meat has to provide all the taste in the biryani .
That’s why the flavours should be sharp enough .
Cover and refrigerate overnight .
Or at least 6 hours at room temp .
then wash (1/kg) basmati rice and soak for 10 minutes. 1 /2 inch cinnamon 2 bay leaves + 2 green cardamamoms + 5 - 6 pepper corns + 2 -3 black cardamom + 4 cloves .
Collect all these whole spices and either use a tea infuser or a coffee filter to make a kind of bouquet garni .
Add it to the rice along with two slit green chillies and salt to taste but only enough for the rice .
The chicken marinade has its own salt .
One can skip peppercorns but don't skip green chillies
Finely slice one whole onion .
Take a heavy bottom large pan .
It should ideally be flattish and deep .
The large surface area ensures less oil and even cooking .
take about 3 tablespoons of ghee
First fry the onions to a deep brown colour with a pinch of salt to quicken the process on Med to high flame .
Remove them
If you are in a hurry and confident the chicken and the rice can be cooked at the same time
But Ofcourse in separate pots .
In the same oil cover and cook chicken until tender.
The juices should turn clear and the meat should separate from the bones
In another deep pot boil the rice with triple the quantity of water and the spices and salt adequate for the rice .
The rice should not be covered and for 5 mins after the first boil .
When you press a grain of the rice to the counter or between your fingers there should be a hard uncooked center in the grain .
Al dented and a little more firm .
Drain the rice .
ASSEMBLING
layer rice over chicken.
then the crispy onions .
In a cup of warm water add 3 tspoons of ghee and and if u wish orange food colour
Pour this water ghee combination in four or five spots on the rice .
This will cook the rice and also colour it .
The idea is that some rice will be coloured and some will be white .a marbled kind of effect .
Cover it with a very tight fitting lid or else first cover it with foil and then cover with a lid .
Cook on v v slow heat till the rice gets cooked and soft .
It should be done over 40 mins .
If the pot in which the biryani is being made is not heavy enough use a pan below it so that the heat reaches v gently .and the bottom layer does not get scorched .
It may crisp up a bit at the bottombut that’s fine .
Serve with RAITA
Ie
Yoghurt diluted with little milk and mixed with finely chopped onions and tomatoes and cilantro
Seasoned with salt a pinch of sugar .
bon apetit.
wash chicken legs (1/2 kg) and remove the skin. make deep gashes/slits so that the marinade is absorbed well .
make marinade of yogurt + ginger garlic paste + salt + red chilli powder + garam masala + (lemon juice / vinegar) The marinade should be very sharp tasting .
Our rice will be v lightly flavoured hence the meat has to provide all the taste in the biryani .
That’s why the flavours should be sharp enough .
Cover and refrigerate overnight .
Or at least 6 hours at room temp .
then wash (1/kg) basmati rice and soak for 10 minutes. 1 /2 inch cinnamon 2 bay leaves + 2 green cardamamoms + 5 - 6 pepper corns + 2 -3 black cardamom + 4 cloves .
Collect all these whole spices and either use a tea infuser or a coffee filter to make a kind of bouquet garni .
Add it to the rice along with two slit green chillies and salt to taste but only enough for the rice .
The chicken marinade has its own salt .
One can skip peppercorns but don't skip green chillies
Finely slice one whole onion .
Take a heavy bottom large pan .
It should ideally be flattish and deep .
The large surface area ensures less oil and even cooking .
take about 3 tablespoons of ghee
First fry the onions to a deep brown colour with a pinch of salt to quicken the process on Med to high flame .
Remove them
If you are in a hurry and confident the chicken and the rice can be cooked at the same time
But Ofcourse in separate pots .
In the same oil cover and cook chicken until tender.
The juices should turn clear and the meat should separate from the bones
In another deep pot boil the rice with triple the quantity of water and the spices and salt adequate for the rice .
The rice should not be covered and for 5 mins after the first boil .
When you press a grain of the rice to the counter or between your fingers there should be a hard uncooked center in the grain .
Al dented and a little more firm .
Drain the rice .
ASSEMBLING
layer rice over chicken.
then the crispy onions .
In a cup of warm water add 3 tspoons of ghee and and if u wish orange food colour
Pour this water ghee combination in four or five spots on the rice .
This will cook the rice and also colour it .
The idea is that some rice will be coloured and some will be white .a marbled kind of effect .
Cover it with a very tight fitting lid or else first cover it with foil and then cover with a lid .
Cook on v v slow heat till the rice gets cooked and soft .
It should be done over 40 mins .
If the pot in which the biryani is being made is not heavy enough use a pan below it so that the heat reaches v gently .and the bottom layer does not get scorched .
It may crisp up a bit at the bottombut that’s fine .
Serve with RAITA
Ie
Yoghurt diluted with little milk and mixed with finely chopped onions and tomatoes and cilantro
Seasoned with salt a pinch of sugar .
bon apetit.
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