How to make Biriyani?!
ThanksWww@FoodAQ@Com
Answers:
Ingredients
# 1 1/2 cups basmati rice, rinsed
# 1/2 teaspoon salt
# 5 whole cardamom pod
# 2-3 whole clove
# 1 cinnamon stick
# 3 tablespoons vegetable oil
# 3 onion, sliced
# 4 (6 ounce) chicken breasts, cubed
# 1/4 teaspoon ground cloves
# 5 cardamom pod, seeds removed and ground
# 1/4 teaspoon ground chile
# 1 teaspoon ground cumin
# 1 teaspoon ground coriander
# 1/2 teaspoon fresh ground black pepper
# 3 garlic clove, finely chopped
# 1 teaspoon finely chopped fresh ginger
# 1 lemon, juice of
# 4 tomato, sliced
# 2 tablespoons chopped fresh cilantro
# 2/3 cup plain yogurt
# 1/2 teaspoon saffron threads, soaked in 2 Tablespoons hot milk
# 2/3 cup water
# 3 tablespoons toasted slivered almond, for garnish
# fresh cilantro stem (to garnish)
# plain yogurt, to serve
Directions
1!.Preheat the oven to 375°F!.
2!.bring a pan of water to a boil nd add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice!.
3!.Heat the oil in a pan and fry the onions for about 8 minutes, until browned!.
4!.Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes!.
5!.Transfer the chicken mixture to a casserol and lay the sliced tomatoes on top!.
6!.Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice!.
7!.Drizzel the saffron and milk over the rice and pour on 2/3 cup water!.
8!.Cover tightly and bake in the oven for 1 hour!.
9!.Transfer to a warmed serving platter and remove the whole spices from the rice!.
10!.Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt!.Www@FoodAQ@Com
# 1 1/2 cups basmati rice, rinsed
# 1/2 teaspoon salt
# 5 whole cardamom pod
# 2-3 whole clove
# 1 cinnamon stick
# 3 tablespoons vegetable oil
# 3 onion, sliced
# 4 (6 ounce) chicken breasts, cubed
# 1/4 teaspoon ground cloves
# 5 cardamom pod, seeds removed and ground
# 1/4 teaspoon ground chile
# 1 teaspoon ground cumin
# 1 teaspoon ground coriander
# 1/2 teaspoon fresh ground black pepper
# 3 garlic clove, finely chopped
# 1 teaspoon finely chopped fresh ginger
# 1 lemon, juice of
# 4 tomato, sliced
# 2 tablespoons chopped fresh cilantro
# 2/3 cup plain yogurt
# 1/2 teaspoon saffron threads, soaked in 2 Tablespoons hot milk
# 2/3 cup water
# 3 tablespoons toasted slivered almond, for garnish
# fresh cilantro stem (to garnish)
# plain yogurt, to serve
Directions
1!.Preheat the oven to 375°F!.
2!.bring a pan of water to a boil nd add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice!.
3!.Heat the oil in a pan and fry the onions for about 8 minutes, until browned!.
4!.Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes!.
5!.Transfer the chicken mixture to a casserol and lay the sliced tomatoes on top!.
6!.Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice!.
7!.Drizzel the saffron and milk over the rice and pour on 2/3 cup water!.
8!.Cover tightly and bake in the oven for 1 hour!.
9!.Transfer to a warmed serving platter and remove the whole spices from the rice!.
10!.Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt!.Www@FoodAQ@Com
vegetable biriyani
2 tbsp vegetable oil
1 small cauliflower , broken into small florets
2 large sweet potatoes , peeled and cubed
1 large onion , sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli , seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seeds (black or white)
500g basmati rice
140g trimmed green beans , halved
2 lemons , juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadoms and raita, to serve
Preheat the oven to 220C/gas 7/fan 200C!. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through!. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil!. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown!.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds!.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture!. Lower the oven to 190C/gas 5/fan 190C!. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed!. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts!. Serve with a pile of poppadums and a bowl of raita!.
Making your own raita
You can buy tubs of ready-made raita, the cooling yogurt-based condiment served with Indian food, from supermarkets!. Or, to make your own, simply mix half a finely chopped cucumber and half a small finely chopped red onion with 200g/8oz natural yogurt, then stir in 1 tbsp chopped mint, a little salt and a squeeze of lemon juice to tasteWww@FoodAQ@Com
2 tbsp vegetable oil
1 small cauliflower , broken into small florets
2 large sweet potatoes , peeled and cubed
1 large onion , sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli , seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seeds (black or white)
500g basmati rice
140g trimmed green beans , halved
2 lemons , juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadoms and raita, to serve
Preheat the oven to 220C/gas 7/fan 200C!. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through!. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil!. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown!.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds!.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture!. Lower the oven to 190C/gas 5/fan 190C!. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed!. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts!. Serve with a pile of poppadums and a bowl of raita!.
Making your own raita
You can buy tubs of ready-made raita, the cooling yogurt-based condiment served with Indian food, from supermarkets!. Or, to make your own, simply mix half a finely chopped cucumber and half a small finely chopped red onion with 200g/8oz natural yogurt, then stir in 1 tbsp chopped mint, a little salt and a squeeze of lemon juice to tasteWww@FoodAQ@Com
Ingredients
3 cups cooked basmati rice
1 1/2 lbs boneless skinless chicken breast (cut into about 3/4-inch pieces)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium onion, chopped
3 tablespoons fresh minced garlic (to taste)
2-4 teaspoons dried chili pepper flake (or to taste) or 1/4 teaspoon cayenne pepper
3 teaspoons curry powder (or use more if desired)
1 teaspoon minced fresh ginger
1/2 teaspoon cardamom
2 small jalapeno pepper, seeded and chopped or 2 serrano chili, seeded and finely chopped
1 cup full-fat plain yogurt
1 cup raisins
1 1/2 cups chopped cashew (or to taste)
Directions
1) Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper)!.
2) Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm!.
3) Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed)!.
4) Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes!.
5) Add in yogurt, cook stirring constantly for 2 minutes!.
6) Add in chicken and raisins; cook for about 3-4 minutes or until heated through!.
7) Add in cooked rice; stir to combine!.
8) Season with more salt and black pepper to taste!.
9) Sprinkle with chopped cashews!.Www@FoodAQ@Com
3 cups cooked basmati rice
1 1/2 lbs boneless skinless chicken breast (cut into about 3/4-inch pieces)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium onion, chopped
3 tablespoons fresh minced garlic (to taste)
2-4 teaspoons dried chili pepper flake (or to taste) or 1/4 teaspoon cayenne pepper
3 teaspoons curry powder (or use more if desired)
1 teaspoon minced fresh ginger
1/2 teaspoon cardamom
2 small jalapeno pepper, seeded and chopped or 2 serrano chili, seeded and finely chopped
1 cup full-fat plain yogurt
1 cup raisins
1 1/2 cups chopped cashew (or to taste)
Directions
1) Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper)!.
2) Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm!.
3) Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed)!.
4) Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes!.
5) Add in yogurt, cook stirring constantly for 2 minutes!.
6) Add in chicken and raisins; cook for about 3-4 minutes or until heated through!.
7) Add in cooked rice; stir to combine!.
8) Season with more salt and black pepper to taste!.
9) Sprinkle with chopped cashews!.Www@FoodAQ@Com