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Special selection biryani recipe  (30.06.16)

Jun 30, 2016

 

COURTESY MIRIAM VALLY

1 chicken disjointed 8 pieces
Masala ingredients:
2 Level dessert spoons rough salt (as required)
1 ½ level dessert spoons red ginger garlic masala
½ dessert spoon extra garlic
1 ½ dessert spoons pure red chillies grounded (as requires)
1 level teaspoon arid(tumeric)
2 heap dessert spoons fine Dana (preferably white not roasted)
1 heap dessert spoon whole jeeroo
1 lemon( juicy lemon)
½ cup of oil and ghee mixes
½ packet of saffron boiled in a little water
1 large cup of a sour milk
A few blobs of butter
3 dessert spoons tomato puree or one large tomato liquidised

Method:
Mix all the ingredients together . Allow the mixture to blend well for a few hours. Mixture can be made overnight.
Biryani ingredients:
1 ½ cups of boiled masoor
3 to 4 potato’s sliced in half and fried
Eggs (optional)
1 ½ cup of peas
2 medium size cups of basmati rice
Rapid Boiling between 8 and 9 minutes with salt and strain.
½ cup of crushed fried onion

Method:
Leave 1 dessert spoon of masala mixture in a dish use the rest to marinate the chicken
To set the biryani:
Use a pot of approximately 65 to 70 cm in circumference
Steps for setting biryani:
1) Add 1/4 cup of oil
2) Spread a handful of masoor over the oil
3) add marinated chicken over the masoor
4) spread rest of the masoor and peas around the chicken mixture
5) arrange potato’s
6) to a level cup of boiled rice add the dessert spoon of masala left aside
7) mix masala with rice
8) arrange masala rice over the potato’s
9) add rest of the rice over the masala rice
10) add blobs of butter over the rice and sprinkle a little saffron water

AN OPTIONAL RECIPE FOR BIRYANI..

Ingredients are all the same.
Add the following to the masala mixture . prepare this mixture separately..
2 cups of yoghurt instead of sourmilk
½ cup nestle cream
2 dessertspoons sourcream
1/4 cup crushed almonds with skin
!/4 cup pecan nuts crushed
1/cup cashew nuts crushed
2 dessert spoon coconut flakes
1 dessert spoon tal/ seseme
seeds
extra saffron water
1/2 cup ghee and oil mix
Few curry leaves whole green chillies
Method
In a large bowl add youghart, cream sourcream and saffron water Whip the mixture thoroughly .Add all the nuts , seseme seeds and coconut
Method
Heat ghee . Add curry leaves and green chillies . When mixture begin to sizzle add to yougart mixture Add the mixture to the biryani masala mixture . and follow biryani receipe

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