Chicken Biryani

Chicken Biryani

Chicken Biryani

Ingredients

• 200g basmati rice
• 1tsp salt
• 2tbsp vegetable oil
• 2 medium onions, (chopped)
• 4 garlic cloves, (finely chopped)
• 2tsp fresh root ginger, (grated)
• 2 chicken breasts, (thinly sliced into strips) 
• 1tsp chilli powder 
• 1tsp ground cumin 
• 2tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• Pinch of freshly grated nutmeg
• 1/2 cup plain yogurt
• 2tsp caster sugar
• 4 or 5 handfuls raisins 

Method

1. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.
2. Drain the rice and place in a pan with enough cold water to come about 2cm above the top of the rice. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed.
3. Heat the oil in a frying pan, add the onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.
4. Add the chicken and stir fry for four minutes. Add the spices and stir for one minute, then stir in the yogurt and simmer for 1-2 minutes.
5. Add the sugar, raisins and part-cooked rice.
6. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam). Place over a very low heat and cook for ten minutes.
7. Remove from the heat and leave to rest for five minutes.
8. Serve large spoonfuls garnished with the reserved onion mixture. 

Saffron And Nut Pulao

Saffron and Nut Pulao 

Saffron and Nut Pulao

Ingredients

• 250g basmati rice
• 1/2 tsp saffron strands
• 25g unsalted butter
• 1tbsp sunflower oil
• 4 small onions, (finely sliced)
• 2.5cm piece cinnamon stick
• 8 green cardamon pods
• 8 cloves
• 6 dried bay leaves
• 1tbsp almonds, (blanched, peeled and slivered)
• 1tbsp unsalted pistachios, (blanched, peeled and slivered)
• 1tbsp unsalted cashews, (halved)
• Salt, (to taste)
• 1 liter water

Method

1. Wash the rice in several changes of water to remove the excess starch until the water runs clear. Cover with fresh water and set aside to soak. This produces fluffier, softer rice and ensures that each grain remains separate.
2. Crush the saffron lightly in a pestle and mortar and set aside.
3. Heat the butter and oil in a large lidded pan and fry the onions over a high heat until dark brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
4. Lower the heat and fry the spices and nuts in the remaining fat for a few minutes until they begin to change colour. Drain the rice and add to the pan along with the salt and saffron.
5. Cook, stirring constantly for a few minutes. Pour in the water and bring to the boil, then reduce the heat, cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender.
6. Allow to cool slightly.
7. To serve, fluff up the grains of rice with a fork and sprinkle over the onions.
8. Remove the whole spices before eating. 

Mutton Biryani

Mutton Biryani

Mutton Biryani

Ingredients

• 1/2 kg Mutton (cleaned and cut into pieces)
• 2 cups Basmati Rice
• Few flakes garlic
• 3 tsp Coriander Powder
• Dried coconut
• 1 inch stick Cinnamon
• 3 Green Chilies
• 1 tsp Chilli Powder
• 1 cup Onion (chopped)
• 1 inch piece Ginger
• 1 tsp Poppy Seeds
• 3 Peppercorns Cloves
• 3 Cardamoms Cloves
• 1 cup Curd
• 1/2 cup Onion
• 2 Bay leaf]
• 8 tbsp Fat
• Salt so that you can taste

Method

1. Marinate the various meats with curd consumed in a pan.
2. Roast cardamom, cinnamon, peppercorns cloves. Create a great powder.
3. Grind ginger, reddish colored chillies, green chillies, 50 percent this onions, garlic along with dried kernel on the coconut.
4. Now heating fat in a very skillet. Increase chopped vegetables and ground spices.
5. Fry right up until yellow onion convert golden brownish.
6. Now include meat in addition to fry perfectly. Increase poppy starting powder.
7. Add salt and also outstanding curd. Prepare food until finally steak becomes tender.
8. Add powder salt into it and remove through the relationship.
9. Fry leftover vegetables around fat in a different skillet.
10. Add cloves in addition to bay leaf.
11. Fry with regard to few a matter of minutes and include rice.
12. Fry for someone else few a matter of minutes.
13. Put salt so that you can taste and then make the number of waters twice.
14. Remove with the relationship while rice will get cooked and no humidity remains.
15. Arrange a component of cooked rice inside a skillet as well as mix saffron water over it.
16. Place the actual beef over it along with include using rice stratum again.
17. Garnish using melted let’s eat some onions in addition to loco.

Sindhi Biryani

Sindhi Biryani

Sindhi Biryani

Ingredients

• Rice 5-6 cups.
• Chicken/beef or lamb pieces, can be boneless or with bone or both.
• 5 onions
• 3 bunches of garlic
• 3 inch ginger piece
• 5-6 tomatoes
• bunch of coriander
• bunch of fresh mint
• whole garam masala
• 4-5 green chillies
• chicken stock cubes 4
• dried plums
• coriander seeds
• fennel seeds
• 8 whole dried red chillies.
• Laziza or shaan biryani masala packet

Method

1. Wash then soak rice in water for 1 hour. 
2. In large pot, put meat, stock, 2 bunches of garlic, red chillies, coriander and fennel seeds, whole garam masala, onion chopped chunky, cover with water by a couple of inches. add salt about 1 1/2 tspoon. cook until meat is 95%cooked.
3. Remove meat from pot and siv out ingredients, keep the remaining sauce or yakhni and set aside. in blender put green chillies, garlic and ginger, blend.
4. Chop tomatoes, slice 1 medium/large onion finely.
5. In a large pot, add ghee or oil and heat, add sliced onions, fry until golden, add chopped coriander leaves and mint leaves about 1/2 cup each, and stir add the blended garlic/chillie mixture and continue to fry, add meat and bhoon or fry for 5 mins, add chopped tomatoes and 1 packet biryani masala, add drained rice and pour the yakhni sauce over the rice, cover by 2 cm, place on high flame until boil is achieved, then put on lowest flame and keep covered for about 20 mins, check to see if rice is soft and seperated but don’t check too often because the rice cooks in the steam.
6. If more yakhni is needed, gently sprinkle a few drops on top and continue to cook on low flame. when ready serve with salad, raita, chutney and maybe shammi kebabs.