Chicken Biryani 3

This recipe is a traditional Indo-Pak dish served at special occasions. It can be made with either chicken, beef or lamb. Although time consuming it is rich in flavor and appeals to the sight and smell. Good served with yogurt salad.

FROM THE KITCHEN OF SR. HUMA MURAD

Ingredients:

      4-5 lb chicken cut in small pieces or
      3 LBs beef cut into 1-2 inch cubes
      2 medium onions sliced thin
      6 garlic cloves crushed
      3" piece ginger ground
      1/2 cup yogurt
      1 15 oz can chopped tomatoes
      10 green whole cardamom
      6 black whole cardamom
      2 Tablespoon black cumin seeds
      10 cloves
      2 Tablespoon black pepper
      2-4 bay leaf
      2 2" inch cinnamon stick
      2 teaspoon coriander powder
      3 teaspoon salt
      1/2 teaspoon pepper
      1 teaspoon ground nutmeg
      1 teaspoon ground mace
      1/2 cup cilantro chopped
      2 green chilies chopped
      juice of 1 lemon
      1/2 cup oil
      1 Tablespoon saffron, dissolved in cup hot milk
      5 cups basmati rice

Method:
Heat oil in a big pot and add onions. Cook on medium-low heat until golden brown. Remove onions to plate and add chicken to pot, stirring until brown on all sides. Meanwhile, in blender add yogurt 1/2 of cooked onion, and garlic/ginger. Blend and add to the browned chicken. Also add tomatoes, 5 green cardamom, 3 black cardamom, 5 cloves 1 Tablespoon black pepper, 1 Tablespoon black cumin, 2 bay leaf, and 1 stick cinnamon. Add coriander powder and 1 Teaspoon of salt and pepper. Cook for 1/2 hour on medium heat. Stir frequently. When water is dried up and chicken is tender add nutmeg and mace. Boil rice in 8 cups of water with 2 Teaspoon salt and the rest of the spices remaining. Cook approximately 10 minutes, drain the water leaving the whole spices with the rice. In a big oven resistant pot put 1/2 chicken on bottom and then 1/2 of rice. Add 1/2 of the lemon juice, 1/2 of the onion remaining, cilantro and the chilies. Repeat layering. Pour 1/4 cup oil on top along with the saffron/milk mixture. Place in pre-heated oven(350 degrees) with lid on for 1 hour. Serves 10.

   4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
   5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.