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Chicken Buriyani Posted by (weeraman@att.net">Sandi S. Weeraman on September 03, 19101 at 21:45:50 |
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1 1/2 lbs. chicken thigh filets, cut into cubes In a large pan, heat the oil and add the karapincha when hot. Next, add the onion, tomato and garlic/ginger. Fry for a little while until the onion is opaque. Next, add the chicken pieces and mix well. Add about 1 half of the packet of buriyani mix. Stir well and let it simmer, covered, for a while until chicken is no longer pink. The mixture will have a bit of liquid to it by now. Do not add water. After about 10 minutes, add the yogurt and stir in well. Cover and let simmer until chicken is cooked well. There is no need to add salt or chili powder as the spices are all in the buriyani mix packet. For the rice: Cooked Basmati Rice I usually make the Basmati rice in the rice cooker. After the rice is cooked, take a baking dish or long pan and layer the rice on the bottom, leaving enough rice to make another layer. In a small frying pan, melt either ghee or half vegetable oil and half butter. Add a sprig of karapincha, a little turmeric, some black peppercorns (you can add a few cardamom, cloves, cinnamon stick if you wish to - just not too many), a handful of finely sliced red onions and green peas. Temper the mixture for a while until the onions are slightly browned. Add the cashews (as desired) and about the same quantity of raisins. Temper the mixture until the cashews are slightly browned. Remove pan from fire and mix the tempered ingredients gently into the rice. Next, add the chicken pieces to the rice and mix gently. Continue layering the ingredients, adding the eggs burried under the rice. Serve with Onion Salad and Chole (garbanzo beans tempered with tomatoes, an indian dish) and a good Mango chutney (MD Brand). |