Recipe for ';Chicken Buriyani'; please.?

I'm Just learning to cook.Recipe for ';Chicken Buriyani'; please.?
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Chicken Biryani





This is a classic Indian Mogul celebratory rice dish.





INGREDIENTS:








6 skinless chicken breasts, cut into large pieces


250g natural yogurt, preferably made from goats' milk


8 tbsp sunflower oil


3 large onions, 2 finely chopped and 1 finely sliced


4cm piece fresh root ginger, shredded


2 cloves garlic, finely chopped


2 large long green chillies, deseeded and finely sliced


1 tbsp coriander seeds, freshly ground


2 tsp cumin seeds, freshly ground


1 freshly ground black pepper


1 salt


500g basmati rice, washed and drained well


75g raisins


3g saffron, soaked in 300ml boiling water


280ml fresh chicken stock


50g slivered almonds, toasted


























PREPARATION:





1. Coat the chicken pieces with the yogurt, mix well, cover and marinate for 3 hrs or overnight.


2. Heat 3 tbsp of the oil in a large, heavy-based pan and fry the finely chopped onions, ginger, garlic and half the sliced chillies until golden. Add the coriander and cumin seeds and season.





3. Stir in the rice and raisins, coat with the spice mixture and pour in the saffron water and chicken stock. Cover, lower the heat and steam for 12-15 minutes.





4. Remove chicken from the yogurt and discard the yogurt. Scatter salt over the chicken. Heat 3 tbsp of the remaining oil in a large frying pan and brown the chicken pieces for 2陆 minutes on each side. Add to the rice and mix. Cook for 5 minutes, or until cooked through and piping hot.





5. In a separate frying pan heat the remaining oil and fry the sliced onion until golden and crisp. Stir in the almonds, then drain on kitchen paper. Serve on top of the biryani with the remaining sliced chillies.Recipe for ';Chicken Buriyani'; please.?
try ebay for recipe
Authentic Chicken Buriyani





This is an Indian recipe and written the way I was taught. It is cooked solely within a pressure cooker. Also, it is a little hot. Backing down on the red chilies will cool it, or you can eliminate them (but I would still keep the green ones for flavor).





1/2 c. Canola oil (add more when needed)


4 tsp. black mustard seeds


2 tsp. Cumin seeds (whole cumin)


2 tsp. minced garlic


1 tsp. ginger paste


4 - 5 dried red chilies--crushed


1/3 - 1/2 c. Chana Dall (like little whitish-yellow split peas)





Let this mixture cook for 10 - 20 minutes at low heat (level 3 or 4)





Add 3 - 4 small onions, diced; saut茅 them. Then add:





4 T. Meat Masala


1 tsp. black pepper


1 T. Coriander seeds


1 4 oz. can diced green chilies (or thin fresh gr. chilies if you can find them, cut into thin coins)


1/2 tsp. clove powder (from Indian grocery)


1 tsp. Turmeric


1/2 tsp. Cinnamon


1/2 - 1 tsp. Indian chili powder (not hot)


1 - 1 1/2 tsp. salt


2 cans diced tomatoes (don't drain, add a spoonful of sugar to reduce tartness)


1 can chick peas (garbanzo beans)





Let this all cook for about 20 minutes--stirring ever now and then, add more oil if needed to prevent sticking. Then add 4 - 5 chicken breasts skinned, de-boned and cut into about 1/2 - 3/4 x 1 - 1/2 inch pieces. Stir and cook until chicken is white. Add:





1 to 1 1/2 c. Basmati or jasmine rice (regular is okay)


1 1/2 c. water





Seal in pressure cooker, and let cook at same temperature... wait about


15 minutes after it gets to pressure. This is the hardest part -- take off heat, let it cool down for 10 minutes. Take off the lid, stir and taste the rice to see if it is cooked. If it needs more cooking, then re-seal, and put on for 5 - 10 minute increments after it gets to pressure, then repeat as needed


(any longer, make sure you have enough water [I've crisped the bottom of my pressure cooker too many times]) You can add cauliflower, but I have yet to try it since cauliflower is like 2.69 each, currently...





Serve in bowls with fresh buttermilk to pour on top, just a little. The flavor is incredible, and the buttermilk seems to cut the heat of the chilies.
http://www.recipeland.com/recipe/22452/
CHICKEN BIRYANI





1/2 c Vegetable oil


3 ea Medium onions, chopped fine


2 ea Cloves of Garlic, chopped


1 oz Fresh ginger, chopped


3/4 lb Boneless chicken


2 ea Brown Cardamon pods


4 ea Whole Cloves


14 ea Whole Black Peppercorns


2 ts Dried Coriander


1 ts Cumin seeds


2 ts White poppy seeds


2 ts Fresh lemon juice


1/2 ts Garam Marsala


1/4 ts Cayenne Pepper


1/2 ts Salt


2 ts Tomato Paste


2 ea Bay Leaves


3/4 c Plain yogurt


1 ea Saffron rice recipe


1 ea Green pepper rings


1 ea Fresh coriander





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 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, bay 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.