Chicken And Rice Biryani Recipe
Ingredients
Marinate the following for two to three hours in large pot.
4 pounds chicken pieces
1 onion, chopped
1 cup plain yogurt
1 teaspoon ginger
2 cloves garlic, pressed
3 tablespoons lemon juice
3 cardamon pods (seeds pulverized) or 1/2 teaspoon powdered cardamon
1/2 teaspoon mace
1 tablespoon each ground coriander and ground cumin
1 teaspoon kaskas (white poppy seeds)
1/2 tablespoon salt
Combine in water to cover:
6 crushed cardamon pods
3 dried limes, pulverized
Combine:
1/4 cup milk
1 teaspoon saffron threads
Boil for five minutes.
Strain.
Set aside.
Combine in water to cover:
4 cups long-grain rice
1 tablespoon salt
Cover chicken and seasonings with water, to which you have added:
1 carrot, peeled and quartered
3 whole cloves
6 bay leaves
12 peppercorns
10 whole allspice
1 two-inch cinnamon stick
The Sauce:
8 large onions, chopped
1 cup corn oil
1 can (6 ounces) tomato paste
2 cups chicken broth (canned or made with bouillon cubes)
2 cloves garlic, pressed
1/2 teaspoon each ground cloves, black pepper, ginger
1 tablespoon salt
2 teaspoons kaskas (white poppy seeds)
2 teaspoons each curry powder, ground coriander
2 cardamon pods (seeds pulverized)
1 teaspoon turmeric
Juice from the soaked limes
The Meatballs:
Combine the following:
4 1/2 pounds ground beef or lamb
2 eggs
1 cup fine bread crumbs
2 teaspoons each allspice, ground cumin, salt, grated lemon rind
1/2 teaspoon cloves
1 teaspoon each cinnamon, black pepper
1/4 teaspoon hot red pepper
Garnish:
12 ounces each slivered almonds and golden raisins
2 tablespoons oil
The rice:
7 cups reserved chicken broth
4 cups long-grain rice (which has been soaking in the salted water).
Saffron-milk (which has been soaking)
1 teaspoon curry powder
Directions
Bring to boil over high heat, reduce heat, cover and cook the chicken about 20 to 30 minutes, or until the meat is tender.
Measure 7 cups of the broth.
Set aside.
Skin, bone and cut the chicken into one-half-inch cubes.
Cover, keep warm, set aside.
Discard vegetables and spices.
Saute the onions in the heated oil about 15 minutes until translucent.
Drain the oil.
To the onions in the saucepan, add.
Bring to boil over high heat.
Reduce heat to low and simmer, covered, for 10 minutes.
Set asice.
Roll the meat into bite-size balls.
Brown well on all sides in corn oil.
Add to the onion sauce.
Saute the almonds and raisins in heated oil until the almonds are a golden brown.
Drain on paper toweling, set aside In a saucepan, combine ingredients and bring to a boil over high heat.
Reduce heat to low and cook, covered, about 20 minutes, or until the rice is tender and fluffy.
To assemble:
Sprinkle the almonds and raisins over the bottom of a large, 24-cup capacity, round, buttered bowl.
Layer as follows: 1/3 of the rice, 1/2 of the meatballs and sauce, another 1/3 of the rice, 1/2 of the chicken, and then the remaining meatballs, chicken, top with the rest of the rice.
Place a piece of waxed paper over the top and press firmly down to hold the rice together when unmolding.
Remove the waxed paper.
Place a flat, round serving platter over the top and invert carefully.
This is large and heavy, so be careful.
Accompany with a garnish of: Fried potatoes Sliced hard-cooked eggs, about 8 to 10 Green peas, 1 package frozen, cooked according to directions Carrots, 1 package frozen, cooked according to directions Small boiled onions, 1 package frozen, cooked according to directions.
Arrange garnish around molded biryani.
Delicious served with cheese turnovers and a platter of taboulli salad.
Note: To facilitate preparation, the meatballs and sauce can be prepared in advance, as well as the chicken and garnish.
Also the meatballs and sauce alone make a delicious buffet dish.
It is preferable to use Indian rice, called Basmati rice, for all Indian dishes.
You can find it in the Indian gourmet stores.
Measure 7 cups of the broth.
Set aside.
Skin, bone and cut the chicken into one-half-inch cubes.
Cover, keep warm, set aside.
Discard vegetables and spices.
Saute the onions in the heated oil about 15 minutes until translucent.
Drain the oil.
To the onions in the saucepan, add.
Bring to boil over high heat.
Reduce heat to low and simmer, covered, for 10 minutes.
Set asice.
Roll the meat into bite-size balls.
Brown well on all sides in corn oil.
Add to the onion sauce.
Saute the almonds and raisins in heated oil until the almonds are a golden brown.
Drain on paper toweling, set aside In a saucepan, combine ingredients and bring to a boil over high heat.
Reduce heat to low and cook, covered, about 20 minutes, or until the rice is tender and fluffy.
To assemble:
Sprinkle the almonds and raisins over the bottom of a large, 24-cup capacity, round, buttered bowl.
Layer as follows: 1/3 of the rice, 1/2 of the meatballs and sauce, another 1/3 of the rice, 1/2 of the chicken, and then the remaining meatballs, chicken, top with the rest of the rice.
Place a piece of waxed paper over the top and press firmly down to hold the rice together when unmolding.
Remove the waxed paper.
Place a flat, round serving platter over the top and invert carefully.
This is large and heavy, so be careful.
Accompany with a garnish of: Fried potatoes Sliced hard-cooked eggs, about 8 to 10 Green peas, 1 package frozen, cooked according to directions Carrots, 1 package frozen, cooked according to directions Small boiled onions, 1 package frozen, cooked according to directions.
Arrange garnish around molded biryani.
Delicious served with cheese turnovers and a platter of taboulli salad.
Note: To facilitate preparation, the meatballs and sauce can be prepared in advance, as well as the chicken and garnish.
Also the meatballs and sauce alone make a delicious buffet dish.
It is preferable to use Indian rice, called Basmati rice, for all Indian dishes.
You can find it in the Indian gourmet stores.
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