Chicken Biryani

Chicken biryani, it's what you have, Indian, Sri Lankan, or Local Arab, when you are having a bunch of folks over.
I've made it only once myself, but I've tried my fair share. I think the key is to make sure you have enough of the sauce so that the rice is not dry, but also to be careful about oil so it isn't greasy either. Here's something akin to the process, step by step... It should serve about 4, although it's a lot of work no matter how many people, so go for a big dinner party.

Take a chicken, cut it up.
Wash it well in warm water and a bit of salt.
Dredge your chicken lightly in flour, some turmeric, black pepper, a bit of curry powder or what have you, and fry just until its crispy on the outside, in oil or ghee. Chicken does not have to be fully cooked at this point, because it will get cooked again. Set chicken pieces aside.

In a different pan cook together, 1/4 cup vegetable oil. 5 small onions, 5 green chilis, 5 red chilis, 2 tomatoes, 4 or 5 cloves of garlic. Now here is where it gets tricky and personal. Everyone seems to have different ideas about what spices go into the biryani. I'd go with ginger, cumin, cardamom and cloves. But some people also use cinnamon, caraway seeds, and bay leaves too. When you have a nice thick spicy onion mixture, add the chicken and cover on low heat until it is cooked through. Finish with a generous amount of fresh coriander and serve over basmati rice. More authentic Biryani calls for par-cooking the rice and letting it finish in the sauce mixture, but I cant taste the difference, perhaps because it is quite spicy.

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