CHICKEN BIRYANI Indian non vegetarian

                                                                  CHICKEN BIRYANI

                        

                                                                CHICKEN BIRYANI

A friend in Charleston gave me this recipe a long time ago, in the 1980s I think.  It is from Hyderabad which is home to some of the best non vegetarian cuisine in India.  A biryani is an aromatic dish of rice and chicken or lamb, rich with ghee and spices.  It is usually accompanied with a raita or an onion and tomato salad.  Biryanis need some time to make, so pick an unhurried day, brew a cup of masala chai and enjoy the process.

INGREDIENTS

Protein

1 1/2 lbs chicken, cut into pieces

1 cup yogurt

6 Tbsp ghee

2 medium onions finely chopped

1 tsp grated ginger

1 tsp crushed garlic

2 Tbsp finely diced green chili pepper

3 Tbsp grated unsweetened coconut

2 Tbsp ground coriander seeds

1/2 tsp cayenne powder

1 tsp salt

1/4 cup water

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp crushed black pepper corns

1 tsp lemon juice

a few mint leaves

Rice

3 Tbsp ghee

1 small onion, thinly sliced

2 cloves

2 whole cardamoms

1 inch piece of cinnamon

1 1/2 cups of long grain rice, washed and soaked in water for 10 minutes.  And then drained and set aside.

1 tsp salt

3 cups water

1 Tbsp warm milk

a pinch of saffron threads

INSTRUCTIONS

Protein

Combine the chicken with 1/2 cup of yogurt and set aside.

Heat the ghee and fry the onions until golden.

Add the ginger, garlic, all three types of peppers, coconut, powdered coriander, cloves, cinnamon and cardamom, add salt and fry for 2 minutes.

Add the chicken pieces and brown them.

Add the remaining half cup of yogurt and 1/4 cup water.

Simmer until the chicken is cooked and not much gravy remains.

Check the flavors, salt, heat and spicieness.  Add a squeeze of lemon and a few mint leaves.

Rice

Heat the ghee in a pan and light brown the onions.

Add the whole spices and fry for a minute.

Now add the rice and fry for a minute.

Meanwhile bring the water to a boil.

Add salt and fried rice.

Cover and steam til the rice is done, about 7-9 minutes.

Biryani assembly

Heat oven to 200 degrees.

Butter a casserole.

In the casserole alternate layers of chicken and rice, ending with a layer of rice.

Sprinkle the top with a tablespoon of warm milk in which saffron threads have been soaked. This is going to be a golden liquid.

Cover tightly and place in the oven for 15 minutes.

Serve with hard boiled eggs.

Bon Appetit dear ones!