Recipe for a chicken biryani, you will need half a kilo of chicken, one medium onion finely chopped. One medium to large tomato chopped and then put into the microwave for one minute. One cup of yogurt, one heaps tablespoon of ginger garlic paste. A quarter of a teaspoon of tunic powder, half a teaspoon of red chili powder, one heap teaspoon of coriander powder, salt to taste, a few pieces of garden masala as they are sorted. For example cinnamon, rudiment pods and cirah, you’ll also need one heaps teaspoon of gala masala. You can have it buy it pre packaged and a tip of a teaspoon of yellow color powder, a few parts of saffron, two cups of smarty rice soaked for half an hour and some oil. You will also need half a cup of milk.
For the chicken biryani you will need one small tomato chopped, a few mint leaves, two pieces of green chili, a handful of already browned onion like fire onions. Cut into four wedges, you will also need a few drops of kirwa essence for the biryani, however this is optional. In the warm milk we add a tip of yellow coloring and we’ll mix it all together. In the milk we’ll add some saffron and half a cup full of it and then mix it all together. Now add the garden masala to the oil and we’ll fry for half a minute and then add some water. Add salt to taste, once the water starts boiling we add the rice and we put the rice as quickly as we can as all of the water has been drained up and so we put it in.
The water has started boiling now and we’ll take the rice out when its half cooked. The rice is now cooked but not a 100% cooked, so now we’ll take it out and we’ll now put the rice through sift and take all the water out. We will begin with adding some oil to the wok and now we’ll add the onion and fry them a bit. We can add a bit of onion as its starting to grind up now and we’ll add the other spices, the red chili, the coriander powder and the salt and the then stir it around and now we’ll add the ginger and garlic paste. And now we’ll add the chicken and mix it in. We’ll now mix the tomato with the yogurt; while the chicken is frying we’ll add a tablespoon of the yogurt and tomato mix.
Now we’ll add it all and cover it up for at least 15 to 20 minutes to allow the chicken to cook from the inside. After 15 minutes you can open up and see that the curry is getting drier, the water is almost evaporated and the mixture is simmering, so at this moment we’ll put in the garden masala powder. Now that the chicken is made, we will assemble the biryani.
Usually we’ll assemble and cook the biryani in a slow fire in a pot but today we will cook it in a microwave. We’ll add half of the rice at the bottom and put the chicken in the middle and rest of the rice on top. After the first layer of rice we will just sprinkle some of the coloring all around and then layer it with the tomatoes with the onion. I’m just using a bit at a time with some mint leaf and some lemons. Now we’ll add the chicken on top of the first layer of rice and now for the rest of the rice on top of the chicken, add the food coloring mixture and then the tomatoes, green chili, the mint leaves the lemon wedges and then the fried onion on top of that. And now we will fix them and cover the bowl up and just paste the cream filled with the knife.
Put the biryani in the microwave with a cover on top and cook for five minutes. Now we’ll take out the biryani, we’ll stir it up a bit and then keep it in the microwave for another three minutes. Cover it up again, after you three minutes of microwaving at the end you can leave your biryani for ten to 15 minutes covered or until you want to serve it. Now take the biryani out of the microwave, open it up and then serve on a dish. The biryani is now ready to be served. You can serve it with green chutney and you put it right there and salad.
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