Chicken Biryani (Part 2 and with a Recipe!)

For the past few years, i have cooked a lot of things. A lot more than I can remember. Of course, most of the time, I actually forget that I have made it before until I search my own blog and find that I have done it before and in a completely different way.  I have provided many links already to the mix that I ended up using that I won’t be linking anything anymore. Instead, I will be writing what I actually did 🙂

I first gathered my spices. I toasted each one of the dried ones and roasted them on the pan then place it on my mortar and pestle. Side note here, I really prefer the mashing and grinding of manual labor. I feel that the food tastes better this way. 🙂 It turned out to be a pasty mix, and adding salt allowed more refining of the paste. Set this aside.

I sauteed some onion in oil until brown then added the tomatoes. I then added the chicken, the paste made earlier, along with the green chilis. Allow this to fry up a bit and get toasty for a few minutes. I let it cook for about 20 minutes, then I added the cream (I didn’t have any yogurt on hand). I let this continue to cook for another 30 minutes.

I didn’t have any arborio rice so I decided to just use cooked rice. I scooped some cooked rice and added the butter to it. Half of the rice, I laid out on a ovenproof dish. I topped this with some of the chicken (I actually didn’t do it to all of the chicken and rice) and then covered it with more rice. Bake in the oven to heat through (since it was cooked already!) for about 20 minutes. Then fluff up and serve.

Going back to the mortar and pestle bit. I could have easily used a blender, or a food processor. But I rarely do. I don’t get satisfaction out of buzzing ingredients (unless maybe it was 10 cups of pureed onion I was after. But I like the simplicity of a mortar and pestle. Grinding your stress away. Feeling the texture of the food. All of that weird crap 🙂 But it gives me some satisfaction.

Pound in a mortar:
1 teaspoon of black peppercorns
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
8 black cardamom pods
3 thumbs of fresh turmeric (I’d go for about 1.5 of powdered turmeric)
2 knobs of ginger
3 cloves of garlic, smashed and peeled
1 tablespoon of rock salt

Other ingredients:
1 onion, sliced
3 tomatoes, diced
2 green chilis, halved1 kilo chicken cut into medium serving pieces, about 16 to 20 pieces
1.5 cups yogurt/cream
2 to 4 tablespoons of butter
4 cups cooked rice

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