Thursday, December 8, 2011

Kylling Biryani-Khao Mok Gai

Jeg har planlagt å lage ei lille bok eller en brosjyre om populære mat i Thailand som bruker mye krydder. Jeg hadde tenkt meg følgende retter:-

ซุปหางวัว---Oksehale suppe
ข้าวหมกไก่---Khao Mok Gai, Kylling Biryani
ไข่พะโล้---Khai Pa lo, Fem krydder sorte egg
ก๋วยเตี๋ยวเวียดนาม---Vietnamnudler

(Jeg har lagt ut informasjon om kinesisk fem krydder pulver i forrige posten, fordi jeg synes at det er interessant og har lyst til at mange får vite om den.)

Jeg har sett mange videoer og lest oppskrifter for å lage Khao Mok Gai, Kylling Biryani, både thai og indiske versjoner. Det er jo mer eller mindre samme typer krydder de bruker, men litt forskjellige måter å lage den på. Her er noen av dem:
Oppskrifter:
http://workdeena.blogspot.com/2009/07/blog-post_29.html
http://www.ucancookthai.com/print-thai/th-recipes/th-one-plate/content-th-spicy-chicken-in-rice.htm
http://www.oknation.net/blog/lovenaturecooking/2009/09/22/entry-2
http://tamarindandthyme.wordpress.com/2010/01/31/khao-mok-gai-a-thai-biryani/
http://www.ucancookthai.com/language-english/thai-recipes/one-plate/content-spicy-chicken-in-rice.htm
http://www.vietworldkitchen.com/blog/2010/08/thai-chicken-biryani-recipe-khao-mok-gai.html
http://www.vahrehvah.com/Chicken+Biryani+%28B%29:1807
http://shebasrecipes.com./recipedetail.php?id=ak901D37IOfcOK

Videoer:
http://www.youtube.com/watch?v=h8t99JAE5rw
http://www.youtube.com/watch?v=OO9B77cNaPo
http://www.youtube.com/watch?v=QjvQ7T01tLo
http://www.youtube.com/watch?v=PHoFQKcUK78

En god side som samler bilder av Khao Mok Gai, Thai Biryani.
http://www.thaiwebkit.com/kowmokkaisiam.com/

Jeg har også lest historien om Biryani fra wikipedia for å forstå opprinnelse av maten. Til slutt leste jeg om Biryani på «just eat» Jeg synes at de har skrevet utrolig bra informasjon om Biryani. Jeg klarer ikke å bare bokmerke denne siden, jeg må fortelle om den. Noen som er interessert i å vite om Biryani og oppskrifter, her er all den beste informasjonen som jeg finner fra nettsiden.

Håper du tar deg tid til å lese.

Biryani recipe
Recipe Submitted by Aloo patel
Biryani is one of the most popular dishes in the world. Know all about it and learn to cook various types of finger licking Biryani.

All about Biryani

Biryani is one of the biggest Persian hit dish which has taken enormous routes to reach the hearts and stomachs of Indians. Biryani is now a big part of Indian cuisine because of its yummy taste and its unique and rich cultural heritage.

The name Biryani comes from the Persian word ’Berya’ which means ’fried’ or ’Roasted’ and In Farsi, Birian means ’Fried before Cooking’.

Many people from ages have been fascinated by the taste and brilliance of Biryani’s preparation and various theories on Biryani’s inception have been derived till date.

What really is Biryani?

Biryani is a one-dish rice-based meal that consists of layering cooked rice and meat in a casserole, before baking it in the oven. Popular in India and the Middle East, Biryani is usually made with chicken, seafood or mutton, it can also be made as a vegetarian casserole.

Biryani is normally made with basmati rice and flavored with cloves, cinnamon, cardamom, bay leaf, coriander, mint, ginger, garlic and onions. Traditionally, orange saffron milk was sprinkled on the top of the dish before baking, so that the rice grains had a variated white and yellow orange color and a subtle saffron flavor.

Biryani is often served with a yoghurt-based condiment such as raita or a tomato, onion and cilantro relish. It is good for crowds and a favorite at Indian wedding receptions, Indian family dinners and Muslim dinner tables.

It takes a long time to make Chicken Biryani hence it is usually made on special occasions but rest assured it is worth the effort you would put in to make it.

History of Biryani

How ’Biryani ’ came to India

Biryani originated in Persia and might have taken couple of different routes to arrive in India.

As you know the word Biryani is derived from the Farsi word ’Birian’. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and Arabia. It could have come from Persia via Afghanistan to North India or it could have been brought by the Arab traders via Arabian Sea to Calicut. The history of Biryani is better known during the 19th century.

The Lucknow (Awadhi) Biryani is the footprint the Moghuls left on the eastern part of India. From Lucknow the Biryani moved to Calcutta when in 1856, Nawab Wajid Ali Shah was deposed by the British.
His team of cooks moved with him and so did the Biryani. In Kolkata the Biryani entered poorer homes, which could not afford meat everyday, so the meat was replaced by potatoes.

It is believed that Aurangzeb invaded the South and installed the Nizam-ul-mulk who later became the Nizam of Hyderabad.
That explains the movement of the Biryani down south. From the Nizam’s kitchen originated the Hyderabadi Biryani and the complimentary sides Mirchi ka Salan, Dhanshak and Baghare Baingan.

These moves gave rise to Hyderabadi Biryani and Arcot Biryani. The Biryani spread to Mysore by Tipu Sultan. Needless to say it was a royal dish for Nawabs and Nizams. They hired vegetarian Hindus as bookkeepers leading to the development of Tahiri Biryani (Veg Palau ).

Besides the historical facts, there are many fuzzy legends.

One legend has it that Timor, the lame brought it down from Kazakhstan via Afghanistan to Northern India. According to another legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a ’complete meal’ to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani.

Almost every community today has its own version of the Biryani. In the northwest is the Memoni Biryani (people who inhabited the area between Sindh Gujarat and Pakistan) is an extremely spicy Biryani, while the Sindhi Mutton Biryani is distinctly different. Then there are Turkish Pilaf, Iranian Biryani, Quaboli Biryani, Malaysian Biryani, Indonesian Biryani, Idiyappam Biryani from Sri Lanka, Kashmiri Yakhni Biryani and countless other form of Biryanis.

Types of Chicken Biryani
The Awadhi Biryani was brought down by the Muslims of Mughal Empire. Originated in the North, Awadhi Chicken Biryani also knows as Virani Chicken Biryani or Pukka Chicken Biryani which has flavors of south where the rice and meat are cooked separately and then layered.
The Kolkata Chicken Biryani or previously knows as Calcutta Chicken Biryani was an evolution from Lucknowi style Chicken Biryani when the last nawab of Awadh, Wajid Ali Shah exiled in 1856 to Kolkata suburbs of Metiabruz. This was the time when meat was replaced with potatpes in Chicken Biryani as the poorer homes in the city that could not afford meat, at least on a regular basis. Now the use of potatoes has become a distinct feature of the Calcutta Chicken Biryani as an additional ingredient along with the meat.
In Myanmar, Chicken Biryani known by Burmese is by the name Danbauk. A very popular royal dish for the riches. Popular ingredients used are cashew nuts, yoghurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese Chicken Biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes special rice grown domestically rather than basmati.
Chicken Hyderabadi Biryani is a delight in all parts of India and forms an integral part of Indian cuisine. The Nizam’s kitchen boasted of 49 types of Biryani, which included Biryani made from fish, quail, shrimp, deer and hare. The Hyderabadi Chicken Biryani is called as the ’Kaccha’ Chicken Biryani as both the marinated meat and the rice are cooked together.
Iranian Biryani: In Iran, Chicken Biryani is made with baked Chicken that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The biryanis are generally served, with powdered cinnamon, in local bread, usually ’Nan-e Taftoon’ but also sometimes ’Nan-e Sangak’.
The dish is generally known with a general name of ’Dam Pukht’. The compound in Persian means ’steam-cooked’. This name is still in common use in Iran besides Biryani;. In Southeast Asian countries such as Burma/ Myanmar this older, general Persian term is in common use as ’Danbauk’
Kacchi Biryani This Chicken delight is a special preparation of dish cooked with both Chicken as well as mutton which later became more popular. The dish is cooked with the chicken and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and Chicken are mixed before serving. Potatoes are also added but not very often and desired. A boiled egg and mixed salad often accompanies the dish.
Memoni Biryani was called because of its invention by the Memon group and is very similar to Sindhi Biryani. As most Biryani. Memoni Biryani is made with chicken, yoghurt, fried onions, and potatoes, and less tomatoes compared to Sindhi Biryani. Memoni Biryani also uses less food coloring compared to other form of Biryani, allowing the rich colors of the various meats, rice, and vegetables to blend without too much of the orange coloring. A special treat by Memoni’s.
Sindhi Biryani:The Sindhi version of Chicken Biryani is very popular in Pakistani cuisine. In Pakistan Biryani enjoys substantial popularity, particularly in the cities of Karachi and Hyderabad, where the chicken version is popular. The Pakistani chicken Biryani is very similar to Bombay Biryani, but combines elements of Sindhi Biryani and includes potatoes. The dish offers the usual local vegetables as well as a sour yoghurt to cool off the stomach from the spices.
Sri Lankan Biryani is usually served with chicken or mutton. In many cases, Sri Lankan Chicken Biryani is much spicier than our traditional Chicken Biryani. Side dishes accompanied with the Sri Lankan Chicken Biryani are very popular and includes Malay Pickle, cashew curry and ground mint sambol.
In mere recent a popular form of Biryani uses String Hoppers as a substitute for rice. It is often served with scrambled eggs or vegetables.
Tahari Biryani also called Sabzi Biryani is the vegetarian version of the Chicken Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tahari refers to Biryani prepared by adding the meat to the rice, where as the opposite of traditional Biryani where the rice is added to the meat.
Thai Chicken Biryani: In Thailand, Thai Muslims have popularized a local variety of the dish, known as Heena, which is popular throughout the country Along with Thai Massaman curry and satay which is one of the most famous Muslim Thai dishes.

Which rice is best for Biryani and popular biryani recipes recipe
Recipe Submitted by Aloo patel
Know about the different types of biryani and become a Biryani specialist!

What rice makes a good Biryani?

If seen historically, in North India, Long Grain Brown rice was used, while short grain Zeera Samba rice was used in South India. Puffed rice was used in Bangladesh. Long grain rice has following advantages:
Long grain rice has low Amyl pectin starch, which makes it less sticky.Parboiling makes the starch gelatinized making it further less susceptible to being sticky. The brownness of the rice is due to the bran on the rice. The bran gives the ’chewy’ and ’nutty’ texture to the grain. The most common rice used today, is white Basmati rice.

What makes a good Biryani?

The Aroma. You might have heard and also might have experienced it, what smells good, tastes even better.
Should be savory, but not spicy indeed.
The ultimate Chicken Briyani test. Drop a handful of Chicken Biryani on a hard floor. No two grains of rice should be stuck to each other. If it doesn’t, hurray you are a good Chicken Briyani Cook.
Recipes of different Chicken Biryani

Awadhi Chicken Biryani (Lucknowi ) Style

Ingredients
1 kg chicken breast cut into small equal pieces
Basmati rice or parboiled long grain rice
Saffron
Cheese Cloth: 1
Cotton string: 6 to 18
Ginger chopped: 2 inch/li>
Cardamom 6-8
Black Peppercorn: 10
Cinnamon stick 3
Whole Cloves: 8
Fennel seeds half teaspoon
2 Bay leaf
Quarter teaspoon nutmeg powder
Salt to taste
Sweet milk
Yellow cardamom
Saffron Strands
3 Tablespoon of ghee
Lukewarm water
Chopped onions
Garlic cloves
Coriander, cumin seeds, degi mirch
Red food color
Curd
Quarter spoon lime juice
Almonds, cashew, mint leaves to garnish
Flour and water to seal the lid of the container

Method
To make the aroma broth fold the cheese cloth two times and make a surface about 6 inch by 6 inch.
Put spices in the center and make a pack by using string.
Put chicken stock and spices in a pot and bring it to boil, keep it on low heat for around 20 minutes.
To make the sweet aroma milk add Cardamom pods to milk.
Heat the milk a bit and add crushed saffron.
Let it cool for about 10 minutes and then add essence if desired and cover with lid.
For the rice preparation: Wash and rinse Rice. Presoak in water for a minimum of 30 minutes.
Drain the water and heat Ghee in a pan.
Stir in rice. Cook till it just starts to change color.
Sprinkle crushed saffron. Add 4 cups of warm aroma broth and brring it to a boil.
Simmer covered for about 14 minutes. Turn off heat and let it wait for 10 minutes, the moisture will be absorbed.
Chicken marinate put all ingredients except the chicken in a food processor. Process to make a smooth paste.
Coat the chicken with the paste and cover and let it marinate for at least 4 hours. Overnight marinating in a refrigerator is preferred.
Sauteing heat Ghee in a pan. Add onions and saute till onions are clear.
Pull out the marinated chicken and saute till the chicken becomes dry.
Add 2 Tablespoons of marinate and half cup of savory warm broth.
Cook covered about till almost all the moisture is gone.
To prepare the Condiment layer saute onions in Ghee till they are brown and caramelized.
Stir fry Almonds and Cashews so they start to turn brown.
For layering choose a deep pot with a tight fitting lid, to assemble the Biryani. The top and bottom layers are always Rice. Lay a layer of rice and add a bit of savory broth and sweet milk in circular motion then add a layer of chicken, add a ’garnish layer’. Now start over with the layer of rice. If it is the top layer of the rice, add the savory warm broth and sweet milk as before and the garnish layer.
Baking: Seal the pot with the lid by the kneading dough. Preheat the oven to 220 degrees, put the pot in the oven and after 10 minutes turn down the oven to a temperature of 135 degrees. Maintain the pot at the temperature for around 90 minutes. Break the seal and remove the lid to serve.

Calicut Chicken Biryani Recipe

Calicut Chicken Biryani is beautiful and the air is delicious with the aroma of the famous Calicut Chicken. The Biryani of Calicut are quite famous all over Kerala and even outside. The rice is cooked slow with minimum spices over flavored meat to get the unique flavor. It is also called Mopilla Biryani and is heavily influenced by Arabic cuisines.

Ingredients
Rice 4 cups
Chicken 1 kg
3 Onions- fried
Roasted nuts and raisins
Grind a mixture of cinnamon bark, big elaichi, big leaves, coriander seeds and fennel (1 tsp each)
Ginger, garlic and green chillies
Coriander leaves and mint leaves
Poppy seeds soaked for few minutes

Method
Rice
Wash and drain rice.
Heat ghee 2 tsp.
Add whole masalas (peppercorns, bay leaves, cloves etc).
Add drained rice to it and saute for a minute.
Add double qty of water and salt as required. Cook till done.

Chicken gravy
Marinate chicken pieces with three quarter tsp chilly powder, 1 cup curd, salt and quarter tsp turmeric powder.
In a kadhai, heat oil and add all the paste made previously. Sauté for 3 to 5 min.
Add the marinated chicken pieces to it.
Add 2.5 tsp of Biryani masala and mix it.
Add 1 cup of water and cook till done.
In an ovenproof tray make layers of chicken gravy and rice. Garnish with fried onions and roasted nuts. Bake for 15 minutes at minimum temperature.

Dan-Bauk Chicken Biryani

In Myanmar Biryani is known as DanBauk. Popular ingredients are cashew nuts, yoghurt, raisins and peas, chicken, cloves, cinnamon, saffron and bayleaf. In Burmese Biryani, the chicken is cooked with the rice. Biryani is also eaten with a salad of sliced onions and cucumber. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilizes special rice grown domestically rather than basmati.

Ingredients

Chicken
2 tsp. salt
1/8 tsp. ground turmeric (yellow powder)
1 whole chicken, 1.5 kg., cut into 8 pieces
1/4 cup corn or peanut oil

Rice
8 cardamom pods
1/4 tsp. ground turmeric (yellow powder)
2 tsp. paprika or chilli powder
1 Tbls. Garam masala
1 tsp. ground cumin seed
1 cinnamon stick, 3 inches long
1 tsp. salt
4 cups rice, washed
5 cups homemade chicken broth
1 cup crispy fried onions
2 cups plain yoghurt
1 cup green peas
1/2 cup dark raisins
1 tsp. whole saffron, soaked in 2 Tbls. warm water (for yellow color)

Salad
1 cup thin-sliced onions, rinsed with cold water, drained
1/2 cup fresh mint leaves (pusi-nan)
3 hot small green chillies (green pepper)
3 Tbls. fresh lime juice
1/2 tsp. salt

Method
Biryani
Mix salt and tumeric together, rub into chicken and let stand for 15 minutes.
Heat the oil in a skillet and brown the chicken on both sides over moderate heat for 5 minutes. Remove chicken and set aside.
Heat the same oil in a large pan and add to it the cardamom, turmeric, paprika, garam masala, cumin seed, cinnamon, and salt. Stir-fry for 1 minute, add the rice and stir-fry over moderate heat for 2 minutes more.
Add the chicken broth, bring to a boil and cover the pan. Reduce the heat to low ad simmer for 7 minutes to half-cook the rice.
Add the chicken, crispy onions, yoghurt, green peas, raisins, and saffron. Mix everything together, cover the pan, and cook slowly over low heat for 30-40 minutes. Do not stir the mixture during this time but shake the pan back and forth several times so that the sauce will not stick to the pan.
Dan bauk can also be baked in the oven. When all the ingredients are mixed together, cover the pan and bake at 180 degrees in the oven for 40 minutes.

Salad
For the salad, mix all the ingredients together just before serving.

More Biryani recipes recipe
Recipe Submitted by Aloo patel
Hyderabadi, Srilankan and many more variants of the Biryani

Hyderabadi Biryani

Hyderabadi Biryani is one of the most popular forms of Biryani which has its origins in the Nizam’s State of Hyderabad, India. Hyderabadi Biryani is very popular for its balance of spice and exquisite taste.

Ingredients:
1 kg chicken preferably in 16 pieces and a couple of drumsticks
1 kg Basmati rice
1 cup finely chopped onions
2 tsp ginger and garlic paste
3 tsp chilli powder
0.5 tsp turmeric
100 g cashew nuts
4 or 5 bay leaves
4 or 5 cloves
2 cm long cinnamon sticks
6 to 10 green chillies ground to paste
3 or 4 cardamom pods
1 or 2 tsp cumin
2 cups mint leaves
1 cup coriander leaves
2 tsp coriander powder
0.5 tsp garam masala powder
1 cup coconut milk
1 lemon
1.5 tsp salt (according to taste)
1 cup ghee (clarified butter)
0.5 cup yoghurt
1 cup oil
2 tsp dried coconut powder
few strands of saffron
2 cups finely sliced onions

Method
Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yoghurt, and half-lemon’s juice. Apply this paste onto the meat flesh and marinate it for atleast an hour.
Heat about 100ml of oil. Fry cumin seeds, cloves, cinnamon, cardamom, bay leaves, 1 spoon coriander powder and then add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30min. Add garam masala and coconut powder and turn off flame when it’s about three fourth cooked. Gravy should not be much and chicken pieces should look roasted.
While the chicken is still cooking, prepare the Biryani rice. Cook 3 cups of basmati rice in a cooker so that its only half cooked. Add 1-2 teaspoons of salt to it. Take a few semi cooked grains of rice and color them with diluted saffron for garnishing.
You will need a utensil of about 12 inch base. Place about half of semi cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice. One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
Heat oil and deep fry half the sliced onions till they are golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Close the vessel and make it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should not be at the vessel’s centre, but on one side of it. Wait for 2-3 minutes and turn the vessel to heat other next part on its circumference. Keep rotating the vessel every 2-3 min for about 20 min. Every time the vessel is turned one should carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

Iranian Chicken Biryani (Dum)

In Iran, this dish is made in Isfahan with baked mutton and lung that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The burgers are generally served, with powdered cinnamon, in a local bread, usually ’Nan-E-Taftoon’ but also sometimes ’Nan-E-Sangak’.In its more original form, the dish is known with the general name of ’Dam Pukht/ Dan-Pukhtak’. The compound in Persian means ’steam-cooked’- a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran besides ’Biryani’. In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as ’’DanPauk’.

Ingredients
Mutton (leg and champ) 1000gm
Basmati rice 600gm
Shahi jeera 2gm
Clove 4gm
Cinnamon 2gm
Green cardamom 6gm
Bay leaf 2gm
Brown onion slices 150gm
Ginger and garlic paste 100gm
Salt to taste
Curd 100gm
Ghee 100gm
Yellow chilli powder 20gm
Lemon slices
Ginger 10gm
Green chilli 20gm
Mint leaves 15gm
Saffron 1gm
Kewra water 2gm
Sweet attar 2gm
Rose water 2gm
Cream 300gm

Method
Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
Cover the pan and let the meat cook until all moisture has evaporated.
Add the curd, yellow chilli powder. Simmer till the fat surfaces from the curd.
Add stock and simmer till the meat is tender.
Wash and soak rice for 30 minutes.
Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
Add the salt and only par boil rice and remove.
Remove meat and strain the gravy.
Place the meat and gravy in a pot and add the ginger, green chillies slit and mint leaves.
Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
Garnish with golden brown onions and serve hot with Burrani Raita

Kachchi Biryani

It is a special preparation of the dish and is again cooked with either chicken or mutton, with the latter being the more popular variety. The dish is cooked with the meat and sauce being at the bottom of the cooking pot with a thick layer of rice on top, the rice and meat are mixed before serving. Potatoes are sometimes also added to the dish which is cooked with the meat. A boiled egg and mixed salad often accompanies the dish.

Ingredients
1 kg Chicken preferably leg pieces
600 grams Basmati rice
4 medium sized onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

Method
Wash and soak the rice for 30-40 minutes.
Heat oil in a pan and fry the sliced onions till it turns golden brown. Keep it aside.
Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.
Soak the saffron in warm milk and grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.
In a bowl, mix together well beaten curd, red chilli powder, salt, ginger garlic paste, green chilli paste, mint, coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before mixing).
Rub the chicken legs with this paste and marinate it for few hours.
Boil at least 5 ltrs of water with a little salt.
When the water starts boiling add the soaked rice.
Transfer the marinated chicken into a deep bottomed pan which has a tight lid.
Once the rice starts to boil, drain the water and layer the rice over the marinated chicken in the pan.
Sprinkle the saffron-milk mixture over the rice and chicken and add the ghee.
Cover the pan with the lid and cook at high temperatures till it starts to steam.
Then cook on medium flame till the chicken is tender and all the moisture is absorbed.
Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger.

Memoni Biryani

Memoni Biryani was developed by the Memon ethnic group and is very similar to Sindhi Biryani. It has variations though, as do most Biryani, though the Batwa Memon community most commonly makes Biryani in this form. Memoni Biryani is made with chicken, yoghurt, fried onions, and potatoes, and fewer tomatoes compared to Sindhi Biryani. Memoni Biryani also uses less food coloring compared to other form of Biryani, allowing the rich colors of the various meats, rice, and vegetables to blend without too much of the orange coloring.

Ingredients
400 gm Basmati Rice
600 gm Mutton/chicken
200 gm Potatoes, quartered and 1/2 cooked by frying
150 gm Onions, sliced fine and fried golden brown
200 gm Tomatoes sliced
15 gm Red chillies Powder
4 cloves Cardamom
1 inch piece Cinnamon
2 table spoon Ginger/Garlic Paste
25 ml Youghurt (dahi) beaten
5 gm Garam Masala Powder
Pinch of Saffron heated in a spoon over flame
1/4 cup Coriander Leaves, chopped
Salt to taste
50 ml refined oil
125 ml Milk
10 ml ghee
1 flower Mace
1 gm black Cumin
15 No Cashew Fry golden brown
1/2 No Fresh Grated Coconut
1 table spoon. Raw papaya paste

Method
First fry the potatoes followed by the onions , use the pot for it. Wash the rice 3 to 4 times and soak for 45 minutes in sufficient water.
Marinate the mutton in dahi, ginger and garlic paste, and 1/2 Garam Masala Pwd and the papaya paste for 45 minutes.
In a large pan bring water to boil (sufficient to par boil the rice), add salt to it (enough keeping in mind the quantity of rice and water) approx 3tbl, and then add the drained soaked rice and 1/2 cook it.
Simultaneously in the pot (thick bottom pan) keeping the flame on medium to high (monitor it so that its is hot but does not cause it to burn the food) add in the remaining oil. Add the whole spices and let them splutter.
Add the marinated mutton and sear the meat. Now add the tomatoes, 1/2 the onions and the red chillies pwd. Stir for approx 15 minutes and then add 1/2 the coconut.
Now add the paste and cook for another 15 to 20 minutes or till the meat is 3/4 cooked. Remove the meat and gravy leaving 2/3 in the pot.
The whole process should be done simultaneously so that the meat and the rice cook at the same time.
Dissolve the saffron in a Tbls. of the drained rice water mix with warm milk.
Layer 1/2 the rice on top of the meat in the pot, sprinkle 1/2 the chopped coriander leaves, 1/2 the remaining coconut, 1/2 the cashew nut, 1/2 the remaining Garam Masala powder and 1/2 the saffron extract.
Now the remaining meat and gravy is layered on top of the rice (care to be taken that the rice is not compressed during the whole action), followed by the remaining rice and the remaining ingredients.
Now drizzle the Desi Ghee over the rice and around the edges and seal the lid of the pot with some dough/soaked cotton cloth.
Place it on high flame for approx 1 to 2 minutes till there is a buildup of steam and then place it on a Tava on medium heat for around 25 to 30 minutes.
Alternately you can put it in a preheated oven at 275 Celcius for 15 to 25 minutes once the steam has developed in the pot.

Sindhi Biryani

The Sindhi variant of Biryani is more spicy and is very popular in Punjab particularly in the cities of Fatehgarh Sahib and Amritsar, where the chicken version is popular. The Sindhi Chicken Biryani is very similar to Bombay Biryani, but combines elements of Sindhi cuisine and includes potatoes.

Ingredients
1 kg mutton/chicken
1 kg basmati rice (soaked in water for atleast 1/2 an hour)
.5kg potato (cut into large chunks)
.5 kg tomato (chopped)
250 gm yoghurt
1 teaspoon red chilli powder
4 teaspoons salt
3 medium onions
2 teaspoons garlic paste
2 teaspoons ginger
8 green cardamoms
4 black cardamom pods
10 cloves
10 pieces black pepper
1 teaspoon cumin seed
1 cinnamon stick
2 bay leaves
250 gm oil
6 green chillies
2 tablespoons coriander leaves
2 tablespoons mint leaves
2 pinches yellow food coloring
10-15 prunes
3 teaspoons salt
3 bay leaves
3 cinnamon sticks
2 black cardamom pods

Method
Slice the onion and fry it till it changes color to light brown. Take out 1/4 of it and keep aside.
Add Garlic, Ginger, tomatoes, prunes, salt, chilli powder, cloves, cardamoms, Black Pepper, Cumin Seeds, and cinnamon to the remaining fried onions.
Fry this until the tomatoes are tender and the water dries.
Add meat, yoghurt and water and cook on medium heat till the meat becomes tender and the water has evaporated.
Boil the potatoes till they are half cooked.
Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
Layer the curry with the rice in a pot. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
Gently mix it before serving.
Serve with Raita and salad.

Sri Lankan Chicken Biryani

Sri Lankan Chicken Biryani is much spicier than most Indian varieties. Popular side dishes include Acchar, Malay Pickle, cashew curry and Ground Mint Sambol.

Ingredients
1 lb chickens, cut into bite sized pieces.
10 curry leaves.
1/2 tsp ground black pepper.
3 green cardamoms split open.
2 c long grain rice, washed & drained.
2 medium tomatoes, sliced.
2 inches cinnamon sticks.
1 inch cube fresh ginger, grated.
1 tsp chilli powder.
3 tbsps butter.
4 oz raisins.
3 cloves.
4 oz cashew nuts, sliced.
1 tsp curry powder.
6 garlic cloves peeled & crushed.
Salt add to taste.
1/2 tsp turmeric powder.
2 tbsps oil.
1 large onion, sliced.
8 oz frozen peas.
4 oz cashew nuts, sliced

Method
Heat the oil in a large pan & fry the onions till it becomes golden brown.
Melt the butter in the same pan.
Add peas, raisins & fry for 1 min.
Remove the onion, peas & raisins, leaving the butter and oil in the pan.
Turn to low flame & cook the chilli powder, curry powder, curry leaves, garlic & ginger for 3-4 minutes.
Add the meat & black pepper and cook for 10 minutes.
Add the tomatoes, cloves, cinnamon, turmeric & salt and cook for 2 minutes.
Add some water & cook till the meat is almost cooked.
Remove half of the gravy & set aside.
Add the rice to the pan with just enough water to cook the rice, stir and cover the pot.
Cook on low heat for about 20 minutes till rice is cooked.
Serve biryani garnished with the onions, nuts, peas & raisins.

Thai chicken Biryani

In Thailand, a local variety of the dish, known as Khao Mok, is popular throughout the country. Chicken and Lamb are the most common form but there is also a version in which Sheep meat is used, it is eaten almost exclusively by the Muslim population. Along with Thai Massaman curry and satay it is one of the most famous Muslim Thai dishes. Biryani is also another name for Heena.

Ingredients
120 gm Coriander, leaves and stalks
mint leaves
15 large basil leaves
1 large onion, peeled and cut into large pieces and 1 onion sliced
5 cloves Garlic
2 cm piece Ginger, peeled
2-4 green chillies, or to taste
1 tbsp ground Coriander
1 tbsp white poppy seeds
1 Black cardamom
8 small Cloves
3 cm cinnamon stick
3 tbsp vegetable oil
750g chicken, skinned and jointed
1/2 tbsp lemon juice
some butter, for greasing
Coriander, chopped
1 tbsp Ghee, or vegetable oil
cinnamon sticks
1 Bay leaves
5 Black peppercorns
300g Basmati rice, soaked for 30 minutes and drained

Method
For the masala: blend all the masala ingredients to a fine paste in a blender or food processor.
For the chicken: heat the vegetable oil in a large non-stick pan. Add the chicken and sear on all sides over high heat for about 2 minutes. Stir in the masala paste, 200ml water, and salt to taste.
Bring the above mixture to boil, then cover and simmer gently over low heat until the chicken is tender, ( around 30 minutes).
Squeeze some lemon juice to taste and make sure the curry is well seasoned with salt and pepper. Make sure the curry is not very watery, if it is, then boil over high heat for a couple of minutes to reduce the volume of liquid.
For the rice: heat the ghee or oil in another pan. Add the whole spices and onion and fry over a medium heat until it becomes brown. Add the drained rice and cook for 1-2 minutes, stirring often.
Pour in 500ml of water and season with salt, tasting the water to make sure it is salty enough. Bring the water to boil and then reduce the heat to a simmer, cover and cook for 7-8 minutes. The grain should be tender and cooked, but not soft.
Remove the rice from the heat and leave to stand with the lid for 3-4 minutes
To finish the chicken: grease a large lidded baking dish with butter. Place half the rice and top with chicken, fresh herbs and another layer of the remaining rice.
Spread more butter evenly over the surface of the rice, cover well with aluminum foil and the lid so that the steam stays in the dish. Place in the oven (preheated to 200 degrees) and heat through for 15 minutes. Serve hot."

Info. kilde: «just eat»
Image kilde: http://www.thaiwebkit.com/kowmokkaisiam.com/

1 comment:

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