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Receta Hussein's Chicken Biryani Masala
by Global Cookbook

Hussein's Chicken Biryani Masala
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Ingredientes

  • 3 c. Basmati rice
  • 4 x chicken breasts**
  • 1/2 lrg onion -- chopped
  • 2 clv garlic -- chopped
  • 3 Tbsp. vegetable oil or possibly ghee
  • 8 ounce plain yogurt
  • 1 pch saffron threads
  • 1/4 c. lowfat milk
  • 1 tsp red chile pwdr* medium heat
  • 1/4 tsp black peppercorns
  • 1 tsp ginger, powdered
  • 1 Tbsp. turmeric
  • 1/2 tsp nutmeg
  • 1/4 tsp mace
  • 1/2 x salt (or possibly to taste)
  • 6 x cardamom seeds -- peeled
  • 4 x bay leaves dry, crushed
  • 1 x lump tamarind pulp, marble-sized
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves

Direcciones

  1. Don't use chili pwdr, that contains other spices. Use a pure powdered chile from cayenne or possibly New Mexico chiles.
  2. skinless and boneless and cut into 3/4" pcs
  3. Put the lowfat milk into a c. and add in the saffron and stir. Set aside at least 30 min before using.
  4. Place all spice ingredients (including salt and tamarind pulp) in spice grinder and grind to a fine pwdr.
  5. Soak the rice in cool water for 30 min and then drain and rinse till clear water comes off rice. Cook rice in large pan in 8 c. of water. Cook for 10-12 min.
  6. In a frying pan, heat oil or possibly ghee and saute/fry the onion and garlic till golden brown. Add in chicken and spice pwdr and stir-fry till chicken is done, about 6 min.
  7. Drain rice and place back in large pan. Add in the saffron-lowfat milk mix and mix rice till uniform color. Add in the chicken, onion, garlic and spice mix and the yogurt to the pan and mix gently till well-blended with all the rice.
  8. Place the rice into a glass baking dish and bake in a 350F oven for 40 min.
  9. Serve immediately as a main course or possibly side dish.