Chicken Biryani

Prep time 15minutes                 Chilling time over night                      Serve 8-10

                                                   Cooking time 2 Hours

Chicken Biryani. Greetings to all fellow home chefs here on the East Coast of Africa and around this beautiful Delicious Chicken Biryani.is on the menu today as I would like to spoil all for all those South Africans who have immigrated to countries all over the world.

world we live in. pat South Africans by showing them how to make a

This recipe can also be used to make a Mutton, Lamb, Beef and Fish Biryani. Spices differ a bit and ingredients but method is basically the same,. 

Chicken Biryani .Biryani (pronounced bir,ja,ni) Spicy rice is a South Asian mixed rice dish of the Indian sub continent. It is popular throughout the Indian subcontinent. It is made with a variety of spices ,rice, meat(chicken, mutton, beef, fish, and mixed vegetables)egg is also added.

Dates back to 16 th century.

Ingredients for Chicken Biryani

Ingredients.

• 4 chicken thighs 4 drumsticks skinned and tights cut in half.
• 4m ml (3tpsp)masala biryani mix. Sold at most super markets
• 10ml(2 tsp) masala mix.
• 250ml(1 cup brown lintels)2chrushed garlic cloves.
• 1 green Chillie chopped pips removed(optional).
• 2 smallish potato peeled and cubed.
  
• 250ml(1 cup )hot water. 
  
• 500ml(2cups) basmati rice.
• 250(1cup)brown lintels.
  
• 200ml double cream yoghurt.
• 2 large onions sliced.
• 4 hard boiled eggs sliced thickly,
  
• 1 tomato cubed.
• ¼ cup fresh mint and Dhania(coriander)chopped finely.
• Salt and Pepper.
• 1 lemon sliced
  

Still with me ?Great lets move on .

Method

 Now that we have every thing it's that time again waaaaiiittt for it

                                "It's time to start A Cooking"

• Place your chicken together with the yoghurt and Masala pices in a bowl and combine well.
• Cover with cling wrap and refrigerate overnight.
• In a separate bowls place your rice and lintels ,cover with hot water ,soak overnight.
• drain rice and lintels and season with salt and pepper.
• Pre heat your oven to 180c(350f)
• In a large oven casserole dish put the onions ,tomato, garlic chicken and cubed potatoes
• Follow this by a layer of rice a layer of Lintels and then the chicken
• Repeat ,ending with a layer of rice.
• Randomly place the top with the butter.
• Cover with foil and bake in the oven for1½hrs.
  
• Remove from oven, place sliced boiled egg randomly on top.
• Garnish with the fresh the finely chopped  Dhania, mint and lemon slices.
  
  Great ,well done you have just completed a tasty Traditional meal dating back to the 16 century.
  

Plating

Okey Dokey Quests have arrived time now to serve.

• Using oven gloves remove the Biryani from oven.
• Tomato Cucumber mixed salad.
  
• Garnish with Dhania.
• Serve with a dollop of plain Yoghurt and sambals.
• See below recipe for Yoghurt Cucumber salad.
  

Yoghurt Cucumber Salad

Ingredients:

• 1Ripe Tomato.
• 1med onion finely chopped.
• 85g Cucumber finely chopped.
• Large handful fresh chopped Dhania/Coriander.
• 1tsp toasted and ground.
• 450g Plain Yogurt whisked until smooth.
  
  Method:
• Stir tomato, onion, cucumber, Coriander, Cumin seed, Plain Yogurt and large pinch of sugar.
• Season to taste, add more sugar if very sour.
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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