Moghul briyani

6 Servings

Ingredients

QuantityIngredient
1 3/16kilogramsChicken pieces
5tablespoonsGhee
2tablespoonsBlanched almonds
2tablespoonsSultanas
4smallsPotatoes, peeled & halved
2largesOnions, finely chopped
5Cloves garlic, finely
Chopped
1tablespoonFinely chopped fresh ginger
½teaspoonChilli powder
½teaspoonGround black pepper
½teaspoonGround turmeric
1teaspoonGround cumin
1teaspoonSalt
2mediumsTomatoes, peeled & chopped
2tablespoonsYoghurt
2tablespoonsChopped mint leaves
½teaspoonGround cardamom
2Inch cinnamon stick
500gramsBasmati rice
tablespoonGhee
1largeOnion, finely chopped
A good pinch powdered
Saffron or saffron strands
5Cardamom pods
3Whole cloves
1Inch cinnamon stick
½teaspoonGinger powder
2tablespoonsRose water or rose essence
teaspoonSalt
4cupsStrong chicken stock

Directions

CHICKEN SAVOURY

BRIYANI RICE

Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled and halved potatoes until brown, drain and reserve. Pour any ghee left in pan into a large saucepan, add remaining ghee and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.) When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover and cook over very low heat until chicken is tender, approx. 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered for a few minutes to reduce gravy.

Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add daffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.

Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately. TNT: Imran C.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Nov 15, 1997