Chicken Biryani

Welcome to Home Cooking Haven.com where we are about to embark on a culinary adventure through the aromatic world of chicken biryani Brace yourself for a tantalizing fusion of spices as we combine the tantalizing kick of garlic, the wholesome goodness of lentils, the fiery heat of chili, the fragrant perfection of basmati rice, the creamy richness of yoghurt, the delightful surprise of boiled eggs, and the refreshing touch of fresh mint and dhania (coriander). 

This recipe is a tribute to the art of Indian cooking, where each ingredient harmoniously blends to create a symphony of flavors that will transport you straight to the bustling streets of Hyderabad.

Whether you are a seasoned Biryani enthusiast or a curious newcomer, this chicken biryani will take your taste buds on an unforgettable journey.

So... don the apron, ignite your passion for spices, and get ready to savor every delectable spoonful of this culinary masterpiece.

Ingredients for Chicken Biryani

Ingredients 4 chicken thighs cut in half,  4 drumsticks skinned. 3 tsp masala biryani mix.  2 tsp masala mix. 1 cup brown lintels. 2 crushed garlic cloves. 1 green Chillie chopped, and pips removed (optional). 2 smallish potatoes peeled and cubed. 1 cup hot water.  2 cups basmati rice. 1cup brown lentils. 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.

Method Place your chicken together with the yoghurt and Masala mixes in a bowl and combine well. Cover with cling wrap and refrigerate overnight. In a separate bowls place your rice and lentils, cover with hot water, and soak overnight. NEXT DAY Drain rice and lintels and season with salt and pepper. Pre heat your oven to 180°C (350°F). 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 Lentils and then the chicken. Repeat, ending with a layer of rice. Randomly place the butter on top. Cover with foil and bake in the oven for1½ hrs. Remove from oven, place sliced boiled egg randomly on top. Garnish with the fresh finely chopped Dhania, mint and lemon slices.

Well done you have just completed a tasty traditional meal dating back to the 16th century.

Plating

Okey Dokey..... guests have arrived time to serve.

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

Yoghurt Cucumber Salad

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

Oven Temp's

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 and on top.

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

Caramelize: 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, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food 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 making pastry.

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

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 flavor 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  is 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, eggbeater 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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