Ingredients
A.
1 thumb-sized piece ginger
3 cloves garlic
4 green chillies
B.
1 handful mint leaves
2 stalks coriander with roots, rinsed
2 tomatoes, cut in eights
2 tablespoons tomato puree
Seasoning:
2 teaspoons salt
2 teaspoons msg
1 teaspoon sugar
1.6 kg (3.5 lb) chicken quartered
225 g (8 oz.) ghee or 112 g (4 oz.) butter with 112 ml (4 fl. oz.) oil
1 teaspoon dry chilli powder mixed to a paste with water
1 level teaspoon garam masala (see recipe)
170 ml (6 fl. oz.) evaporated milk mixed with 1 tablespoon lemon juice and 112 (4 fl. oz.) water
285 g (10 oz.) shallots, thinly sliced.
METHOD
· Marinate chicken pieces with 1 level tablespoon salt and 1 teaspoon msg for 1 hour.
· Heat a large saucepan with half of the ghee.
· Fry the shallots till golden brown.
· Set aside.
. Fry A till fragrant.
· Add chilli paste and garam masala, then add in B, seasoning and 1/2 of the milk mixture.
· Stir-fry till oil bubbles through.
. Put in chicken pieces, fried shallots, remaining milk and oil.
· Cook over high heat for 10 minutes.
· Reduce heat to low and cook gently till chicken is tender.
. Drain chicken, keeping oil to cook the briani rice.
To Cook Rice:
C.
1 teaspoon chopped ginger
1 tablespoon chopped garlic
4 shallots, thinly sliced
D.
5 cm (2 in) cinnamon bark
8 cardamoms, lightly bashed
6 cloves
600 g (21 oz.) Basmati (long grain) rice, washed and drained
55 g (2 oz.) ghee
Seasoning:
1 teaspoon msg or 1 chicken cube
1.5 teaspoons salt
1.1 litres (40 fl. oz.) boiling water
Colouring for Rice:
· Mix 1 teaspoon yello food coluring with 0.25 teaspoon Rose essence and 4 tablespoons water.
· Heat wok with 55 g (2 oz.) ghee to fry C till lightly browned, add in D and stir-fry for 1/2 minute.
· Add in the remaining oil and the rice.
· Stir in pan till oil is absorbed into rice.
· Pour in the boiling water and the seasoning.
· Cook rice in an electric rice-cooker till dry and fluffy.
· Do not stir while cooking.
· Remove lid and sprinkle the yellow colouring mixture over rice.
· Continue to cook for another 10 minutes.
· Remove from heat.
· Loosen rice, mixing colours evenly.
· Serve hot with chicken
A.
1 thumb-sized piece ginger
3 cloves garlic
4 green chillies
B.
1 handful mint leaves
2 stalks coriander with roots, rinsed
2 tomatoes, cut in eights
2 tablespoons tomato puree
Seasoning:
2 teaspoons salt
2 teaspoons msg
1 teaspoon sugar
1.6 kg (3.5 lb) chicken quartered
225 g (8 oz.) ghee or 112 g (4 oz.) butter with 112 ml (4 fl. oz.) oil
1 teaspoon dry chilli powder mixed to a paste with water
1 level teaspoon garam masala (see recipe)
170 ml (6 fl. oz.) evaporated milk mixed with 1 tablespoon lemon juice and 112 (4 fl. oz.) water
285 g (10 oz.) shallots, thinly sliced.
METHOD
· Marinate chicken pieces with 1 level tablespoon salt and 1 teaspoon msg for 1 hour.
· Heat a large saucepan with half of the ghee.
· Fry the shallots till golden brown.
· Set aside.
. Fry A till fragrant.
· Add chilli paste and garam masala, then add in B, seasoning and 1/2 of the milk mixture.
· Stir-fry till oil bubbles through.
. Put in chicken pieces, fried shallots, remaining milk and oil.
· Cook over high heat for 10 minutes.
· Reduce heat to low and cook gently till chicken is tender.
. Drain chicken, keeping oil to cook the briani rice.
To Cook Rice:
C.
1 teaspoon chopped ginger
1 tablespoon chopped garlic
4 shallots, thinly sliced
D.
5 cm (2 in) cinnamon bark
8 cardamoms, lightly bashed
6 cloves
600 g (21 oz.) Basmati (long grain) rice, washed and drained
55 g (2 oz.) ghee
Seasoning:
1 teaspoon msg or 1 chicken cube
1.5 teaspoons salt
1.1 litres (40 fl. oz.) boiling water
Colouring for Rice:
· Mix 1 teaspoon yello food coluring with 0.25 teaspoon Rose essence and 4 tablespoons water.
· Heat wok with 55 g (2 oz.) ghee to fry C till lightly browned, add in D and stir-fry for 1/2 minute.
· Add in the remaining oil and the rice.
· Stir in pan till oil is absorbed into rice.
· Pour in the boiling water and the seasoning.
· Cook rice in an electric rice-cooker till dry and fluffy.
· Do not stir while cooking.
· Remove lid and sprinkle the yellow colouring mixture over rice.
· Continue to cook for another 10 minutes.
· Remove from heat.
· Loosen rice, mixing colours evenly.
· Serve hot with chicken
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