Sunday, February 19, 2012

Biryani Rice With Chicken and Cucumber Raita

This is a Biryani rice made simple and yet has the wonderful taste and aroma from all the spices.  The whole family love it and it's an easy recipe for beginners out there.  I didn't cook the curry chicken from scratch.  I marinated the chicken overnight with my favourite curry paste bought from the Asian shop and roasted it.  I served the biryani chicken with cucumber raita and stir fried broccoli/carrot.

for the rice:
3 tbsp ghee (I used butter)
2 sticks cinnamon
5 green cardamons
2 star anise
1 bay leaf
500g (2 1/4 cups) basmati rice, washed and drained
100ml (1/2 cup) yogurt
1 1/4 tsp salt
1 litre (4 cups) water or chicken stock
some yellow food colouring
some cashew nuts for garnish (fried or roasted)
some raisins for garnish

for the chicken:
1kg chicken (I used 4 whole legs) skinned
1 package of curry spice paste (as shown)
1 tbsp cooking oil

Serves 4

To prepare:
1.  Marinate the chicken with the spice paste and the cooking oil in a plastic bag for 4 hours or overnight.  Roast it in the oven at 200 degree C for about 20 minutes or until the juice runs clear.
2.  To prepare the rice, heat the ghee over medium heat and fry the cinnamon, cloves, cardamoms, star anise and bay leaf until aromatic.  Add rice and mix well until every grain is coated with ghee.  Remove from heat.
3.  Cook rice toghether with the rest of the ingredients in a rice cooker or a pot.
4.  When the rice is done, remove whole spices and fluff up rice.  Garnish with cashew nuts and raisin.



                                                             Cucumber Raita

1 cucumber, peeled, finely chopped
1 cup plain yogurt
1 tsp ground cumin
1/2 tsp finely grated ginger
salt and pepper to taste
paprika powder to garnish

To prepare:
1.  Fry the cumin in a dry pan for a minute until fragrant. 
2.  Mix the yogurt, cucumber, ground cumin, ginger together.  season with salt and pepper.
3.  Garnish with some paprika powder.  Serve chilled.

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