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CHICKEN BIRYANI Chicken: 5 onions, sliced in long slices 1/2 c. hot oil 3 lb. frying chicken 3 Tbsp. curry powder 3 Tbsp. turmeric 3 Tbsp. cinnamon powder 1 Tbsp. ginger powder 1 tsp. ground cardamon 2 Tbsp. salt 1 Tbsp. curry paste Fry onions in 1/2 cup hot oil until brown. Cut chicken into pieces and rub the combination of spices into chicken. Add chicken mixture to fried onion and fry until lightly browned. Keep turning so chicken does not stick. Cover with lid and cook 10 minutes more. Add 1 1/2 cups raisins and toss. Rice: 2 qt. water 8 cardamon seed 8 whole cloves 2 cinnamon sticks 4 chicken bouillon cubes 4 Tbsp. salt 1 1/2 c. rice (Basmati is best) Boil water, then add all ingredients but the rice. Then add rice. When rice is half-boiled (10 to 12 minutes), strain it. Return the empty rice pot to stove and add just enough oil to barely cover bottom of pot. Add 1/3 of drained rice to pot and level it, then distribute chicken mixture evenly over rice and cover with remaining rice. Add enough turmeric to 1 cup of hot water to color it and pour over rice. Cover pot with terry towel and lid and steam for 30 minutes; the first 5 minutes over high heat and the remaining 25 over medium-low heat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |