Can anyone tell me a recipe for a Kurdish called ';Briani';. It was made up of chicken, rice, raisins, and peanu

BIRYANI is an INDIAN dish but I found a recipe for a ';Kurdish'; version: but it looks very Indian





Kurdish Biryani





1 cup Basmati Rice (preferably Indian Dehradun type)


1 potato


1 onion


1 tomato


1 Tbsp green peas


1 Tbsp finely chopped green chilies


1/2'; ginger, finely chopped


1 tsp fresh lime juice


1 Tbsp finely chopped coriander leaves


1 Tbsp Canola oil or any vegetable oil


2.5 cup water





Spices:





3/4 tsp red chili powder


1 tsp coriander powder


1/2 tsp garam masala


1/4 tsp turmeric powder


salt to taste





Preparation:





Select good quality basmati rice, preferably Dehradun. After washing with water soak the rice in water for half an hour.





Peel the potato, onion and the tomato. Cut potato and onion into thin circular pieces. Cut the tomato into 8-10 pieces.





Drain all the water from the rice. Discard the water.





Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add all the spices. Stir for 2 minutes. Add water and let it boil. Add potato pieces. Put the rice in the boiling water and let it cook for 10-15 minutes. The rice will be semicooked in this time.





Add tomato, onion, and peas, lime juice and slowly stir. Cover the skillet and let it cook for 5 minutes. By this time all the water will evaporate. Sprinkle coriander leaves.





Serve hot. Good with papad, yogurt, vegetable curry, etc.Can anyone tell me a recipe for a Kurdish called ';Briani';. It was made up of chicken, rice, raisins, and peanu
it is pakistani and indian rice dish with no raisins but u can add if u want.





Ingredients


Amount Ingredient Preparation


1/2 cup vegetable oil


3 medium onions chopped fine


2 cloves cloves garlic, chopped


1 ounce ginger fresh, chopped


3/4 pound chicken boneless


2 each cardamom pods brown


4 Whole cloves


14 Whole black peppercorns


2 teaspoons coriander dried


1 teaspoon cumin seeds


2 teaspoons poppy seeds white


2 teaspoons lemon juice fresh


1/2 teaspoon garam masala


1/4 teaspoon cayenne pepper


1/2 teaspoon salt


2 teaspoons tomato paste


2 each bay leaves


3/4 cup yogurt, plain


1 x saffron rice


1 x biryani


1 x tomato slices


1 x green bell pepper rings


1 x coriander fresh





Directions


Heat oil in large, heavy frying pan and saute onions and garlic


until lightly browned.





Add ginger, fry another minute or two, then transfer mixture to a


large bowl.





Add chicken.





Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.





Blend with lemon juice, garam marsala, cayenne, salt, tomato


paste, by leaves and yogurt.





Stir mixture into vegetable and chicken mixture, cover and


refrigerate for several hours.





Using a large, heavy frying pan, cook mixture, covered, over


low heat for 10 - 15 minutes, stirring often.Can anyone tell me a recipe for a Kurdish called ';Briani';. It was made up of chicken, rice, raisins, and peanu
That could by biryani. North Indian/Pakistan/possibly Afghanistan. Cook the chicken separately, boil rice in the usual way, and just before all the liquid has boiled off add raisins and nuts (peanuts?) probably pistachio or walnuts. For authenticity, sweat down onions, garlic, add cummin, a little chopped, fresh chili, season, then add the rice and water/stock. Season with salt and freshly ground black pepper. Shred the chicken into finger sized pieces and add to the rice, warm through before serving. This isn't a true Khyber Pass recipe but it works for me, and my Kurdish family like it, even if it's foreign to them. Garnish with torn coriander. (Beware, my Kurdish step-son hates coriander - substitute flat-leafed parsley)
its biryani. ring your local indian. if he doesn't know ring the take away.
must be biryani. search for hyderabadi biryani, you'll get good results
its an indian dish spelt Biryani and traditionally served with a vegetable curry.





http://www.route79.com/food/lamb-biryani鈥?/a>
Pot noodle!!
Excuse me- i eat this almost once a week. Its an indian food you nitwit.





And it has no raisins.








Ask a question that you know exists
Nasi Briani





2 shallots -- minced


2 cloves garlic -- minced


1/4 cup water


1 teaspoon minced ginger


6 cloves


1 inch cinnamon bark


4 cups chicken or vegetable broth


2 ounces ghee


8 cardamoms -- lightly crushed


1 teaspoon yellow food coloring


1/4 teaspoon rose essence


21 ounces basmati rice





Wash rice under running water until water is clear.





Heat wok then add ghee. Fry ginger, garlic, and shallots until lightly browned then add cinnamon bark, cardamoms, and cloves. Add rice to the wok, saute rice until it's dry. Transfer rice to a rice cooker and add chicken broth. Cook until it's almost done (the last 5-7 minutes of cooking). Mix yellow food coloring, rose essence, and water. Open the rice cooker lid then sprinkle the coloring mixture over irce. Continue cooking until rice is cooked, stir rice to mix the color evenly. Keep hot inside the rice cooker until it's ready to be served.
Kabeli Pulao is Afghani rice. Not as spicey as Indian Biryani but still very good.





1 lb (2 陆 cups) long grain rice, preferably basmati





6 tablespoons of vegetable oil





2 medium onions, chopped





1 陆 - 2 lbs lamb on the bone or 1 chicken, jointed





salt %26amp; pepper





2 large carrots





4 oz black seedless raisins





2 tsp char masala or cumin





录 tap saffron





Directions:





Rinse the rice several times in cold water until it remains clear. Add fresh water and leave the rice to soak for at least half an hour.





Heat 4 tablespoons of the vegetable oil in a large pan and add the chopped onions. Stir and fry them until brown. Remove from the oil and add the lamb. Brown well on all sides in the oil. Add about 1 cup of water, and salt and pepper. Bring to a boil, then turn down the heat, cover and simmer until the meat is tender. When cooked, remove the meat and put it in a warm place. Grind the onions to a pulp, add them to the meat broth and stir well.





While the meat is cooking, wash and peel the carrots and cut into pieces the size of a matchstick. Heat the remaining 2 tablespoons of oil in a small pan and add the carrots. Cook the carrots gently until they are lightly browned and tender. If they are tough it may be necessary to add a little water and simmer until tender. All the water should evaporate. Remove the carrots from the oil, add the raisins, and cook these gently until they begin to swell up. Remove the oil and set aside the carrots. Save any remaining oil for the rice.





Bring 5 cups of water to a boil and add about 1 teaspoon of salt. Drain the rice and add to the boiling water. Parbroil for 2 to 3 minutes before draining the rice in a large sieve. Put the rice in a large casserole and sprinkle with char masala and saffron. Take the meat juices and measure out approximately 戮 cup. Pour the juices over the rice and stir very gently once. Then place the cooked meat on one side of the casserole and the carrots and raisins on the other. Add any oil left over from cooking the carrots. Cover with a tightly fitted lid and place in a preheated oven at 300 degrees F for about 45 minutes or leave it in a tightly covered pan on top of the stove over a very low heat for the same length of time.





To serve, remove the carrots and raisins and set to one side. Remove the meat and set to one side. Take about a quarter of the rice and put it in a large dish. Top with the meat , then cover with the remaining rice,. Garnish the top of the rice with the carrots and raisins.
It sounds like a Kurdish version of the Indian classic Biriyani. Biriyani is a wonderful rice dish that has regional variations all over the Indian subcontinent. I have had biriyani with raisins and almonds so it doesn't seem to far of stretch to imagine it with raisins and peanuts.


You just need a good thick chicken (or lamb or veg) curry, not forgetting the raisins and peanuts, fry up some potatoes, parboil some rice and layer it up.


So, you'd have a layer of rice in a heavy bottomed pan that has been generously doused with ghee or butter, dollop some curry, add a few potatoes, sprinkle some fresh coriander and back to the beginning with the rice. You should have about three layers. Top it off with some diluted yoghurt and water that you need to sprinkle, rather than pour, and some fried onions. Stick it in the oven for an hour or two at a medium temperature.


There you have it.