Monday, March 12, 2012

middle eastern rice and chicken biryani

2 ½ cups Basmati Rice soaked covered for 30 minutes
1 chicken cut into 4 pieces
½ cup refined oil
2 Onions, medium sized sliced into rings
½ cup yogurt
1 ½ cups Tomato Juice
½ tsp Cinnamon powder
½ tsp Black pepper powder
½ tsp Green cardamom powder
2 Green chillies chopped
½ tsp turmeric powder

Heat the oil in a wok; add onion rings fry until golden. Remove & cool them. Crush & mix with yogurt.
To this yogurt add the tomato juice, cinnamon powder, black pepper, green cardamom powders & salt.
In the same oil fry the chicken pieces until brown all over. Add to this the yogurt mixture & salt.
Reduce heat & cook until chicken is tender.
In another deep pan bring 6 cups of water to a boil & then add the drained rice & salt. Boil until rice is al dente. Remove & drain.
Place half the rice in a pan. Add turmeric powder & mix well. Spread the chicken pieces with the gravy onto the rice & then layer the rest of the rice. Pour 1 tbls of oil onto the rice & then cover & cook on very low heat for ½ hour.

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