Chicken Biriyani     

DescriptionThis is an authentic recipe, not one from a book. I got it from a woman I used to baby sit for who was from Tanzania by way of India. She used to make it just for me (lucky me!!)
Curry TypeBiriyani
DifficultyEasy to moderate
SourceStrawberry Girl
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
6 chicken legs, skinned and cut up (keep the bones) or
2 lbs beef, boiled for 1 hour
1/2 cup plain yogurt
2 tsp ginger
2 tsp garlic
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric

3-4 tbsp oil
1 can tomato paste
1 large tomato, chopped
3 green onions, chopped
1/2 medium green pepper, chopped
2 tbsp lemon juice

2 1/2 cups basmati rice, washed
7 cups water
2 tbsp salt

2 tbsp oil
3 cloves
1 cinnamon stick
4 peppercorns
1 tsp jeera seeds
InstructionsA) Mix these together and cook, covered, in a medium pot until the chicken is done.

B) Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired.

C) Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot.

D) In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat.

Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F.

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