Sunday, November 29, 2009
My Biryani Disaster?
Last Friday was Eid, A day celebrated by muslisms and so Wishing everyone a happy eid to those who celebrate it. To others hope everyone is enjoying a nice week end :)
Since It was eid we had a small lunch with freinds, maldivian family who live here in kelantan. Decided to make biryani after seeing one in this blog, But by the time I had come up with my own biryani mix it was a mixture of different biryani recipes I checked out.
Rice : 2 1/2 cups rice , basmathi
2 bay leaves
1 stick cinamon
Cooked rice with the whole spices till they had a slight bite then drained then water and spread it out in a colander to cool off fluff it a little.
120g cup plain yogurt
4 cloves garlic
1" piece ginger
1 tsp chilli powder
1 tsp cumin powder
1/2 tsp coriander powder
salt and pepper
Chicken leg pieces , about 1 kg
1 onion, sliced
1 tbsp tomato paste/ puree
1 large carrot roughly chopped
2 large potatoes cut into cubes
GRind everything to a paste. And mix into the yogurt . Rub into the chicken and left it to marinate over night.
Fry the potatoes till golden , drain and set aside
Heat a little oil, add onion and saute till translucent, then add tomatoe paste and cook for a minute. Then add the chicken along with the marinade along with a little water and cook stirring occasionally till cooked through. Add the carrots and the fried potatoes at the very last minute. Taste and adjust seasoning and cook till the liquid is almost dried up.
Garnishes: 1 large onion sliced and fried till golden in ghee
50 g cashewnuts fried in ghee till golden
1 big bunch mint and pasley chopped although i would prefer mint and coriander .
Take a large baking tray , layer with rice , then chicken then rice. Dot with butter or ghee , sprinkle the garnish ingrediants and then layer with rice, chicken and rice again , then garnishings. Put a parchement paper on top then cover tightly with foil then place in oven , preheated to 180 degrees for about 30 minutes .
Disaster?!?!?! My baking tray was a little big for my tiny toaster oven so I heated it on the stove top, unfortunately I left it a tad too long and ended up getting the rice burnt at the bottom and it had a bit of a burnt smell!!!
Highly recommended. The first time I made biryani was in pakistan, and I used safron dissolved in milk and sprikled it on top of the rice along with the garnishing and there is such a big difference in taste when you add saffron .
Serve with a simple cucumber raita and had pavlova for desert.