Biryani Recipe

How to make a Biryani chicken way North India?

Here we present a biryani (or biriyani) from northern India prepared by marinating the chicken in yogurt and preparing a masala sauce with whole spices.

The recipe seems impressive but just be organized to make a delicious dish that will impress your guests who will ask for more.

Ingredients, for Marinade

•    Six chicken legs

•    250 g Greek yogurt

•    1 C. Coffee

•    2 c. Spice soup in Biryani for marinade

•    One clove garlic, finely chopped

•    1 cm chopped ginger

Ingredients for Rice

•    200g Basmati rice

•    250 ml of water

Masala Sauce

•    4 c. Tablespoons of ghee or oil

•    Three medium sliced onions

•    1 cm chopped ginger

•    Two chopped garlic cloves

•    1 C. Salt 2 finely chopped tomatoes

•    2 c. tablespoons of spices Biryani Masala sauce

Ingredients for Milk

•    One pinch of saffron or turmeric if desired.

•    Five tablespoons milk

•    Mix and book

Method to make the Biryani of Northern India

Preparing the Marinade

•     and marinate chicken for at least 30 minutes.

•    Preheat oven to 180 ° C

•    Preparing the rice

o    Wash the rice until the water is cleaned, place it in a saucepan, add water, Bring to a squat and cook until the water is absorbed. The rice must be pre-cooked.

o    Transfer the rice into a big bowl and let it cool down.

Preparation of Masala sauce

•    Heat the ghee, add the slices of onion and cook over medium heat for 10 minutes until they are well caramelized.

•    Remove half of the cooked onions and set aside.

•    Add ginger, garlic, spices to Brian for masala sauce in the skillet and sauté for a few minutes.

•    Cut the tomato with a cut and add it to the pan, mix over low heat and cook to make a thick masala sauce.

•    Add the marinated chicken to the pan and cook for 15-20 minutes.

•    Remove from heat and reserve.

Making the Biryani

•    Butter a gratin dish (preferably with a lid)

•    Place a third of the rice in the bottom of the dish and sprinkle with a little saffron milk, coriander, one teaspoon of ghee and some onions.

•    Then half the chicken. Repeat the operation two times. (The other half of the chicken should be put in the 2nd third)

•    Place the lid on the casserole and place in the oven at 180 ° C and cook for 30-40 minutes.

Serve with a dhal of lentils for example.

Biryani - Bryan - Biryani of sheep

BIRYANI WITH SHEEP

   The rice preparation called Biryani knows many variations, not only in its ingredients but also in its cooking methods. It is precisely in the particularity of this one that lies the originality ... and the special flavor of this recipe. This cooking, steaming, is not traditionally used, as I know, in Reunion. It is, however, an Indian tradition some two hundred years old, forgotten for some time, but restored to the taste of the day.

   Let us recall that the biryani is, on the island, a typical dish of the Indo-Muslim community originating from the Gujarat. The representatives of this community - but all others, I hope - will appreciate the discovery of this version of a recipe so well known. Steaming under a crust of dough (also known as dum puki ht) preserves all the peculiarities and subtleties of each ingredient while allowing a healthy and light cooking. Qualities that are well worth the effort to give themselves a little trouble.

PREPARATION

1.    Preparation of the mutton

  The meal first crushes the ginger and garlic together, extract the juice and make a paste. Cut the onions into thin strips, coarsely mince the mint and the coriander leaves. Grind the mace (or grate the nutmeg) and dissolve the saffron in a few drops of water.

  In a frying pan where the ghee has been heated, lightly fry the onion slices. Add the pieces of sheep and the paste of ginger and garlic. Mix for one minute.

Add two cloves, two cardamom pods, half the cinnamon stick, salt. Sauté the pieces of meat, then add the chili and the yogurt. If necessary, Water to properly cook the meat.

  Remove the meat from the sauce as soon as it is cooked and stir in mace (or nutmeg), lemon juice and chopped mint and coriander leaves. Mix until smooth. Return the sheep and add the cumin.

2.    Rice Preparation

  Wash and rinse the rice. Bake in water with a little salt, cloves, cardamom pods and remaining cinnamon. Stop half-cooking, drain and set aside.

3.    Preparing the dough

  Prepare this simple dough with flour, cardamom powder, and water.

4.    Cooking

  In a baking dish, place the mutton in sauce and then the half - cooked rice sprinkled with the saffron. Tightly seal the container with a crust of paste brushed with egg yolk. Finally, place in an oven preheated to 350 ° for about twenty minutes. The crust must be well browned.