Chicken Biryani Is What I Enjoy, Do You? Here Is How To Do It

Chicken Biryani, is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan.

It has a lengthy preparation, but the work is definitely worth it.

For biryani, always use long grain rice.

Basmati rice with its thin, fine grains is the ideal variety to use.

Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

Directions

- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes.

Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden.

Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.

Add yogurt, mint, cardamom and cinnamon stick.

Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.

It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture.

Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.

There should only be a little very thick gravy left when chicken is finished cooking.

If necessary cook uncovered for a few minutes to reduce the gravy.

- Wash rice well and drain in colander for at least 30 minutes.

- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden.

Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.

Stir continuously until the rice is coated with the spices.

- In a medium-size pot, heat the chicken stock and salt.

When the mixture is hot pour it over the rice and stir well.

Add the chicken mixture and the potatoes; gently mix them into the rice.

Bring to boil.

Cover the saucepan tightly, turn heat to very low and steam for 20 minutes.

Do not lift lid or stir while cooking.

Spoon biryani onto a warm serving dish.

Indonesian Chicken & Mushroom Noodles Recipe

Indonesia is one of the most diverse cultures in the world. Number of ethnic communities abode in thousands of islands in the archipelago. This diversity has brought along many regional cuisines which show a big influence from India, Malaysia, China and as far as Europe. Some of the dishes from Indonesia include Satay, Beef Rendang, Nasi Goreng, Papeda, Babi Panggang, Mei Goreng etc. The ingredients used in Indonesian cuisine include rice & noodles along with various meats, fish, soy based products, coconut, peanuts, spices such as black pepper, lemon grass, turmeric, pandan, galangal, cinnamon etc. All kinds of vegetables are used to make broths served along with meals.

For today’s recipe I made Indonesian style noodles with Chicken & Mushroom. The chicken and mushroom is cooked separately and topped over the noodles for serving. The cooking utilizes soy sauce, fish sauce and oyster sauce. The noodles can also be served with some vegetable or chicken broth. You would enjoy this Indonesian taste which can be made quickly in your own kitchen. Just use this Indonesian Chicken & Mushroom Noodles Recipe.
Ingredients (serves 4)

Oil – 2 tbsp
Garlic – 1 tsp (chopped)
Onion – 1/2 cup (chopped)
Chicken – 2 breasts (cut in bite sized pieces)
Salt to taste
Black pepper powder – 1/2 tsp
Mushroom – 200 gms
Soy sauce – 1 tsp
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Noodles – 200 gms
Sesame oil – 2 tsp
Spring onions for garnishing

Indonesian Chicken & Mushroom Noodles Recipe

Heat oil in a pan.
Add onion and garlic and fry till onions are translucent.
Add chicken, salt and black pepper powder and fry for about 3 minutes.
Add mushroom and fry for another minute.
Add soy sauce, oyster sauce, fish sauce and cook for 3 to 4 minutes.
Keep aside.
Heat about 1 lt. water in a pan, when it comes to a boil, add noodles and cook till done.
Drain the water, add sesame oil in the noodles and mix well.
Take noodles in a serving bowl, top it with chicken & mushroom preparation.
Garnish with spring onions.

Note: You can also add some fresh chicken broth in the noodles while serving.