Biryani rice recipe

 
                            BIRYANI RICE RECIPE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Rice                             Chicken
                 Indian                           Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Rice Basmati
                         - or long-grain rice
    1 1/2   c            Less 2 tbsp water
    1       t            Oil
                         Salt to taste
      1/2   lb           Chicken
                         - cut into small pieces
    3       tb           Oil
    1       lg           Onion chopped
      1/2   ts           Ginger paste
      1/2   ts           Garlic paste
    1       t            Ground cumin
    1       t            Ground coriander
      1/2   ts           Turmeric powder
    1                    Bay leaf
    2                    Cloves
    2                    Cardamoms
            pn           Cinnamon
    1       sm           Tomato quartered
    1       sm           Potato
                         - peeled and quartered
    3       tb           Plain yogurt
      1/4   ts           Saffron
 
   Wash rice and put in a small saucepan with all above
   ingredients. Bring it to a boil on high heat, then
   cover and simmer gently until all the water is
   absorbed. The grains should be tender but firm. Set
   aside uncovered. Heat oil in a large saucepan (medium
   heat), add onions and fry till golden around the
   edges, add garlic and ginger. All at once add all the
   spices and fry one minute longer. Add all other
   ingredients except saffron. Add salt to taste. Cover
   and cook on low heat till chicken is tender, stirring
   occasionally (about 1/2 hour). There should be very
   little liquid remaining in the pan. (During cooking a
   little water may be added if necessary to avoid
   sticking). Add half the prepared rice, spreading it
   evenly over the mixture, drizzle one tbsp of oil over
   it and add the saffron mixed into two tsp of milk.
   Cover with remaining rice, cover and cook on very low
   heat for ten minutes. Serve accompanied with whipped,
   lightly sweetened yogurt. The chicken could be
   substituted with 1/2 pound of mixed vegetables.
  
 
 
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