Biryani
Ingredients
200g/7¼oz basmati rice
1 tsp salt
2 tbsp vegetable oil
8 shallots, chopped
2 medium onions, chopped
4 garlic cloves, finely chopped
2 tsp fresh root ginger, grated
6 chicken breast fillets or 2 chicken breasts, thinly sliced into strips (chicken breast fillets are the small, tender fillets on the underside of the chicken breast, available in some supermarkets)
1 tsp chilli powder
1 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground turmeric
generous pinch freshly grated nutmeg
¾ cup plain yoghurt
2 tsp caster sugar
4 or 5 handfuls raisins
Method
Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.
Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.
Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until ‘holes’ begin to appear on the top of the rice and all the water has been absorbed.
Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.
Add the chicken and stir fry for four minutes.
Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).
Place over a very low heat and cook for ten minutes.
Remove from the heat and leave to rest for five minutes.
Serve large spoonfuls garnished with the reserved shallot and onion mixture.
Korma
Ingredients of Chicken Korma
1/2 kg chicken
1 cup oil
2-3 tsp ghee
8 -10 cardamoms
6-7 cloves
2 Tbsp garlic
1 Tbsp coriander powder
1 Tbsp chili
Salt to taste or 1 Tbsp
1 tsp ginger paste
1 cup yogurt
2 onions, sliced and fried (puree this with the yogurt)
1 tsp garam masala
A few strands of saffron, mixed in 3 tsp of water
How to Make Chicken Korma
Heat the vegetable oil into the pan, then put a dollop of ghee.
Put cardamom, cloves, garlic and fry the mix properly.
Then add the chicken and let it cook for about 2-3 minutes.
Keep stirring it.
Once it becomes brown, add coriander and chili powder.
Add salt to taste.
Add ginger paste, mixture of fried onions and yoghurt, let it cook for a minute.
Then put garam masala and saffron for flavor.
If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken.
Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.
Keep stirring occasionally.
Serve hot.
Chicken Pulao
Ingredients for Chicken Pulao Recipe
Chicken 1 1/2 cups
Rice 600 grams
Yogurt 1/2 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Salt to taste
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Clove 6-8
Cinnamon 2 inch piece
Green cardamom 6-8
Bay leaf 2
Onion sliced 2 medium
Tomato chopped 3 medium
Red chilli powder 1 teaspoon
Chicken stock 3 cups
Method
Step 1
Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
Step 2
Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
Step 3
Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
Step 4
Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
Step 5
Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains. Serve with raita and kachumber.
White Karahi
Ingredients
Chicken : 1 kg
Ginger Paste : 1 tablespoon
Garlic Paste : 1 tablespoon
Green Chilies : 5-6
Butter : 50 grams
Cream : 2 tablespoons
Fresh Coriander : 2 tablespoons, finely chopped
Fresh Coriander : To garnish
Yogurt : 1 1/4 cup
Ginger : 2 tablespoons, finely sliced
Oil or Ghee : As required
National White Karahi Masala : 1 packet (50 grams)
Method
Heat oil and gently fry the ginger and garlic pastes.
Add the chicken and fry until the chicken turns a rich, golden brown.
Whip together the yogurt and National White Karahi Masala, pour over the chicken and simmer covered until the meat is tender.
Top up with water as needed. Stir in the sliced ginger, chopped coriander and green chilies and cook for a further 5 minutes.
Turn off the heat, garnish with coriander leaves and if desired, a spoonful of butter or cream
Cooking 