tag:blogger.com,1999:blog-25847459033805880412009-11-07T10:41:12.263-08:00Madoorihttp://www.blogger.com/profile/05813431489599798905noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2584745903380588041.post-74921006902652365692009-11-07T10:36:00.000-08:002009-11-07T10:40:04.364-08:00<strong>Cooking</strong> <strong><em><br /></em></strong> <br />Ingredients:<br /><ol><li>2 lbs Chicken cut into medium</li><li>1/4 tsp Turmeric powder</li><li>½ tsp Salt</li><li>3 tsp Ginger garlic paste</li><li>3 tbsp Yogurt</li><li>2 Onions julienned</li><li>1 tbsp Oil</li><li>2 tsp Red chilli powder</li><li>½ tsp Red chilli flakes</li><li>2 tsp Coriander powder</li><li>½ tsp Garam masala powder</li><li>8 Green chillies</li><li>1 bunch Mint leaves</li><li>1 bunch Coriander leaves</li><li>½ tsp Saffron (or Red food color)</li><li>1 Lemon</li><li>3 cups Basmati rice</li><li>½ tsp Cardamom</li><li>3 Bay leaves</li><li>1 Cinnamon stick medium</li><li>5 Cloves</li><li>3 Boiled eggs</li><li>1 cup Flour</li><li>½ cup Toasted almonds</li><li>½ cup Chives or green onions</li></ol><strong><em>Preparation:</em></strong><br /><br />Step 1:<br /><ol><li>Wash chicken and add turmeric, salt as needed, ginger garlic paste and yogurt.</li><li>Leave it to set for 1 hr.</li></ol>Step 2:<br /><ol><li>Heat oil in a frying pan and fry the onions till they are brown completely (not burnt).</li><li>Set onions and oil aside to cool.</li></ol>Step 3: <br /><ol><li>To the marinated chicken add the red chilli powder, coriander powder, garam masala, green chillies, mint leaves, coriander leaves and oil left over from step 2.</li><li>Leave it to rest at least for 2 to 3hrs (If left longer the taste of the biryani is better)</li></ol>Step 4:<br /><ol><li>Mix saffron in lemon juice (or you can substitute with yogurt if no lemon).</li><li>Set aside. </li></ol>Step 5:<br /><ol><li>Boil 6 cups of water in a pot. Add rice, salt, cardamom, bay leaves, cinnamon stick and cloves. </li><li>Once the rice is half cooked strain the water and set the rice aside.</li></ol>Step 6:<br /><ol><li>Sauté the marinated chicken for 5 – 7 minutes.</li><li>Transfer the chicken to the slow cooker at the bottom.</li><li>Layer a third of the fried onions on top of the chicken.</li><li>Add half the rice on top of the onions.</li><li>Layer the next third of the onions.</li><li>Add remaining half of the rice.</li><li>Layer the remaining third of the onions.</li><li>Alternate the onions with the food colored lemon juice.</li><li>Seal the cover with flour dough to cook under dum (pressure).</li><li>Set the timer to 4 hours.</li><li>Turn the rice intermittently every hour.</li><li>After 4 hours serve hot with boiled eggs cut vertically in half</li></ol><strong>Presentation</strong><br /><br /><strong><em>In each plate</em></strong><br /><ol><li>Take one serving of the biryani and place in the center of the plate.</li><li>Top the plate with one or two meat pieces.</li><li>Sprinkle store brought (or home fried) onions.</li><li>Sprinkle coriander and green onions or chives.</li><li>To add special touch, sprinkle toasted almonds on the top.</li></ol><strong><em>In serving bowl</em></strong><br /><ol><li>Transfer the entire biryani onto the bowl.</li><li>Top the&nbsp;biryani with&nbsp;few meat pieces well placed.</li><li>Sprinkle store brought (or home fried) onions.</li><li>Sprinkle coriander and green onions or chives.</li><li>To add special touch, sprinkle toasted almonds on the top.</li></ol><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2584745903380588041-7492100690265236569?l=ironchefofyourkitchen.blogspot.com'/></div>Madoorihttp://www.blogger.com/profile/05813431489599798905noreply@blogger.com