Sunday, April 19, 2009
Bahan Untuk Lauk Briani Ayam
1 1/2 ekor ayam dipotong dan dibersihkan.
Bahan untuk di mesin
3 biji bawang merah
3 ulas bawang putih
1/2 inci halia
Bahan untuk di tumis
Rempah briani 1-2 packet
bunga lawang, bunga cengkih, kayu manis dan buah pelaga
2 biji bawang merah di mayang
5 sudu besar minyak sapi
3 sudu besar minyak masak
4 biji tomato masak dimesin halus
1/2 tin tomato puree
4sudu besar madu
2 sudu besar gula putih
1 sudu besar gula merah
1/2 tin susu cair
4 biji lada hijau dipatah2kan
10 biji badam dimesin halus
1 pokok daun bawang, daun ketumbar, daun sadri
secekak daun pudina dibuang batangnya
segenggam gajus digoreng }
segenggam kismis digoreng sebentar - boleh dikurangkan jika tidak suka
garam mengikut rasa
Gorengkan ayam bersama garam dan kunyit. Jangan terlalu masak.
Panaskan minyak sapi bersama minyak masak. Tumiskan rempah tumisan bersama bawang merah yang dihiriskan.
Masukkan bahan2 yang dimesin tadi.
Apabila telah naik bau, masukkan rempah berani.
Apabila rempah telah garing, masukkan tomato blend, tomato puree, badam,
lada hijau, madu, gula dan susu. Apabila telah naik minyak, masukkan ayam.
Masakkan atas api kecil sehingga naik minyak lagi.
Masukkan pula daun2 tadi bersama kismis dan gajus.
Hyderabad Chicken Biryani
1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste
Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.
Make a paste with ginger, garlic and keep it aside.
Soak the saffron strands in 1 tbsp warm milk and keep it aside.
Take a pan and heat with ghee.
Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
Sauté for few mins.
Then add onins and ginger garlic paste.
Saute till the raw smell disappears.
Then add marinated chicken pieces and garam masala.
Mix well and fry well till the curd is absorbed.
Add enough water and cook till the chicken pieces are tender.
Now divide the cooked rice into two portions.
Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
Place half of the semi cooked rice in the heavy bottomed vessel.
Then spread half of the chicken gravy.
Sprinkle some coriander and mint leaves.
Again spread by a layer of remaining rice.
One more layer of remaining chicken gravy.
Again sprinkle remaining coriander and mint leaves.
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.
Hyderabad biryani is ready.
Cooking the rice:
Soak the rice in water for 30min or so prior to cooking. Drain off the water.
Add ghee( a must for authentic taste), cloves, cardamon and cinnamon. Add the rice. Stir well. Add water and salt. ( For 3 cups of rice, I used 5 3/4 water). Cook covered. When all water is evaporated, shut off the flame and keep covered for a few more minutes. In the meanwhile avoid stirring. You can fluff with a fork after it has finished cooking
Layering the rice and chicken
Frying herbs to decorate the top
Also fry onions, raisins and cashews.
Bake for 15- 20 minutes.
Serve warm with raita, achar, and pappadam.
P.S. After posting this recipes, immediately wanted to try it unfortunately just had finished most of the ingredients, so well 'die die' I must try to cook this. I just cooked the Biryani chicken as my dish and followed with simple biryani rice (without other ingredients except, cinamon,cardamons,cloves,salt ,pandan leaves, lime and ghee- fortunately it tasted quite okay.he..he..sounds so desperate ya...actually it was quite late and I'm lazy to go to the supermart,just made do with whatever I have,hi..hi..(I know not very good ehh..next time around will seriously follow the recipe,he..he..)but as for the chicken gravy, I used some of my left over uncooked spicy chicken ingredients and add on with the usual ginger, onions and garlics, garam masala, biryani paste, lime, evaporated milk,grinded almonds, tomato, sugar and salt to taste.hmmm....the result...waited patiently for my family returning home, surprisingly they liked it, my lovely daughter said, it tasted like...a bit like chicken rendang and abit spicy chicken..but..something is different..I said ya..the different ingredients is biryani paste and garam masala...he..he..( honestly, this is my first time trying to cook this biryani chicken dish, have been wanting to try , but not too sure what will it taste like. Anyhow, I'm glad I tried, promised myself will try the actual recipe)