Chicken Bhyriani
Ingredients
4 tablespoons vegetable oil2 When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3 Wash rice well and drain in colander for at least 30 minutes.
4 In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5 In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Raita
Ingredients -250g yogurt |
Nothing easier than preparing this excellent Raita. Pour milk into yogurt and stir with spoon to make thick creamy paste. Now add all other ingredients and yummy Raita is ready. Serve with grilled meats or why not to try simply with oven hot Nan. |
KITCHERI
Moong Dal Rice
Ingredients
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Chicken Pulao |
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Ingredients
- 5 cloves -1 tsp black pepper - 1 cinnamon stick 1" - coriander seeds 1 tsp. - large cardamom 4-5 - Caraway seeds 1 tsp. - salt 2 tsp. - small onion cut into pieces - water 4 cups. - ginger 2 inch cut into pieces - Pakistani basmati rice 450gm - Masala - 1/2 cup ghee or cooking oil - 1 large onion skinned and finely choppped. - 1 inch piece fresh ginger, peeled and finely chopped. - garlic clove, skinned and chopped |
This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available. |