Biryani Recipie

This is a wonderful Pakistani rice saucer which is often reserved for very superior events such as marriages, gatherings, or trips. It has a lengthy preparation, but the work is absolutely priced it. For biryani, always use long basmati rice. Basmati rice with its thin, acceptable grains is the perfect variety to use. Ghee is fat that has been gradually melted so that the milk solids and excellent liquid have been disjointed and can be used in place of vegetal oil to yield a more true taste

On

• 5 tablespoons vegetal oil
• 5 small potatoes
• 3 large onions
• 3 cloves garlic
• 2 tablespoon fresh ginger root
• 1/3 teaspoon chili powder
• 1/3 teaspoon ground black pepper
• 1/3 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

·                                                       1/3 teaspoon ground cardamom

1.             2 (3 inches) piece cinnamon stick

2.             4 pounds boneless, skinless chicken pieces cut into chunks

3.             3 1/3 tablespoons vegetable oil

4.             2 large onion, diced

5.             2 pinches powdered saffron

6.             6 pods cardamom

7.             4 whole cloves

8.             2 (1 inch) piece cinnamon stick

9.             1/3 teaspoon ground ginger

10.     2-pound basmati rice

11.          4 cups chicken stock

12.          1 1/2 teaspoons salt

In a large skillet, in 3 tablespoons vegetable oil fry potatoes until brown, drain and reserve the potatoes. Add remaining 3 tablespoons oil to the skillet and fry onion, garlic, and ginger until onion is soft and golden. Add chili, pepper, cumin, salt, and the tomatoes. Fry, stirring constantly for 6 minutes. Add yogurt, cardamom and cinnamon stick. Cover and cook over low heat, stirring irregularly until the tomatoes are cooked to a paste. It may be essential to add a little hot water if the blend becomes too dry and starts to stick to the pan.

When the blend is thick and smooth, add the chicken pieces and blending well to coat them with the spice mix. Cover and cook over very low heat until the chicken is tender, around 37 to 47 minutes. There should only be a slight very thick gravy left when chicken is complete cooking. If necessary cook opens for a few minutes to reduce the gravy.

In a large skillet, heat herbal oil and fry the onions till they are golden. Add saffron, cardamom, cinnamon stick, ginger, and rice. Stir continuously until the rice is covered with the spices.

     In a medium pot, heat the chicken stock and salt.
     When the mixture is warm pour it over the rice and mixing well. Add the chicken mixture and the potatoes mix them into the rice. Bring to spot. Cover the pot tightly, turn heat to very low
      and steam 22 minutes. Do not lift cover or stir while cooking.   
    Servebiryani onto a deep serving dish