July 18, 2011

Biryani Rice with Marinated Chicken.

Gosh, have not updated this blog in ages. To make up for this long absence, am about to give you a whole menu - Biryani Rice, Marinated Chicken and a surprise easy to prepare dessert.

But before doing so, you are to read my Welcome Note if you are new to my blog. Am afraid you have no choice here. You MUST read it first.

When Cooking, I like things simple, easy, quick, tasty and original.

You will probably find many Biryani and marinated chicken recipes. This one is mine.

For the Chicken - you may also use Turkey. For expediency I use filet of either. 4 medium sizes pieces for two is ample.

- marinate the chicken or turkey filet for a minimum of 1 hour (longer is preferable)in following mix :

* 2-3 tablespoons of yogurt
* a pinch of sweet paprika
* a pinch of curcuma
* a pinch of pepper
* 1 clove of crushed garlic
* teaspoon of olive oil
* 1/2 teaspoon of grated fresh ginger (you can also use ginger powder if you're too lazy)
* salt to taste
* a squeeze of fresh lemon juice
* 1/2 tsp of honey (optional)

Mix the whole thing well, and keep refrigerated.

Now for the rice

Biryani for 2.

- 1 cup Basmati rice or long grain (paraboiled is FORBIDDEN)
- 2 eggs - Hard boiled
- 1 medium size potato
- 1 medium size carrot
- 1 cup of frozen peas
- 1 medium size onion
- 1 cube chicken stock (since am serving with marinated chicken)
- 2 tsp Biryani spices (can be found in any Indian/Pakistani shop)
- 4 whole cardamons
- a pinch of curcuma
- a pinch of ground cinnamon
- 2 bay leaves
- 1 teaspoon of rosewater (optional but preferable)
- 1 tbs of cooking oil - I use sunflower

Wash rice thoroughly and leave to soak in cold water
finely chop onion
peel potato and cut in small cubes
peel carrot and cut in small cubes
rinse frozen peas and leave on side

In a largish pot (rice needs to BREATHE), heat cooking oil, and fry onions until tender, add carrots first, and stir fry a little more, then add potatoes. Medium fire, add pinch of cinnamon and curcuma, fry a little more, then add 1/2 cup of BOILING WATER plus bay leaves and your chicken stock cube.

Leave it to HALF COOK, then add your frozen peas (you can always add a little more water if needed) plus 2 teaspoons of Biryani spices, let it cook just a FEW minutes, you want the vegetables to be impregnated with the spices, add another 1/2 cup of BOILING WATER then add strained rice. Let it boil ONCE and then turn on a LOW heat,until all the water is absorbed and rice cooked (not mushy). If you are to add water, always make sure it is BOILING WATER. Once the rice is cooked, put your hard boiled eggs in the Biryani mix and sprinkle the rosewater on top and turn heat off - just leave it there for a few minutes so the eggs can take in the spices as well.

Meanwhile, while your rice is cooking, you have preheated your oven - just lay your chicken or turkey filet with that lovely aromatic sauce in a non stick tray, cover with aluminium foil and let it cook, once cooked you can uncover and let the filet take a golden hue. Thin pieces of filet usually needs no more than 7 mn max in oven.

To serve : You can either serve the filet next to the Biryani rice or place it on top.
Of course, you can always have the filet by itself and the Biryani rice by itself. It's up to your fancy.

I like to serve it with a side bowl of yogurt with dried mint.

As for the dessert - very refreshing after all those lovely spices.

for 2 :

- 2 medium size mangoes, peeled and cut in cubes
- about 10 fresh mint leaves
- a squeeze of LIME juice

Place mango cubes in bowl, add mint, add lime juice - keep refrigerated.

Serve either by itself or with a scoop of Lime sorbet.

Bon Appétit