Chicken biriani
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Chicken biriani
  Chicken    Diabetic    Poultry    Rice    Curry  
Last updated 6/12/2012 12:49:14 AM. Recipe ID 10545. Report a problem with this recipe.
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      Title: Chicken biriani
 Categories: Diabetic, Poultry, Main dish, Rice, Curry
      Yield: 4 Nice folks
 
      2 lg Onion; peeled
      2 cl Garlic; crushed
      2    Inch piece gingerroot; fresh
           -peeled
      2 tb Curry powder;
      1 ts Turmeric;
      4 tb Natural yogurt;
           Salt to taste
           Fresh gournd pepper to taste
      6    Green Cardamoms;
      1    Cinnamon stick;
      2 c  Brown basmati rice; L-grain
           -If basmati is not available
           -=OR=-
      2 c  Ordinary brown rice;
  3 1/4 c  Water
           Lemon Wedges; to serve
           Fresh coriander; to serve
 
  Thinly slice 1 onion and set it aside.  Cut the other onion into
  chunks, then puree it to a paste with the garlic, gingerroot, curry
  powder, turmeric and yogurt. If you do not have a blender or food
  processor, then grate the onion and gingerroot and mix with the other
  ingrededients. Add plenty of seasoning, then spoon this mixture over
  the chicken thighs, spreading it evenly over them and turning to coat
  all sides. Cover and chill for 1-24 hours, the longer the better.
  Heat the oil in a large heavy-bottomed saucepan or flameproof
  casserole. Add the sliced onion, bay leaves and cardamoms, then cook,
  stirring often, until browned-about 20 minutes.  Use a slotted spoon
  to remove half the onion from the pan and reserve for garnih. Push
  the rest of the onion to one side. Add chicken portions, reserving
  the juices from marinating and brown them all over. Add the rice to
  the pan, sprinkling it down between the chicken. Tuck the cinnamon
  stick in between the chicken, then scrape all the marinating juice
  into the pan.  Pour in 3 3/4 cups of water. Bring to a boil, then
  reduce the heat and cover pan tightly. Leave to gently for 30-35
  minutes, until the rice has absorbed the water and the chicken is
  tender. The biriani should be moist. Transfer the birmani to a
  serving dish, or serve it from the cooking pan, sprinkling the
  reserved onion over and addin flavor. Add lemon wedges for
  garnish-their juice should be squeezed over before the birani is
  eaten.
  
  No Food Exchanges were listed.
  




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Recipe ID 10545 (Apr 03, 2005)

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