30 Recipes Suitable for Framing; Chicken Biryani

Holding my commitment:  {one recipe a month from 30 Recipes Suitable for Framing}

Next up: Chicken Biryani, a creamy yoghourt sauce, filled with aromatic spices like cloves, cardamom, cinnamon, cumin, ginger, garlic and coriander. I’m into these spices after reading Rebecca Katz’s Cancer-Fighting Kitchen Cookbook. So many of these spices are used for treatment and recovery.  If you’re eating for health these spices will do you good!

Cloves contain a wonderful oil, eugenol, that seems to shield against digestive cancers, offering anti-inflamatory benefits by attacking toxicities from environmental pollutants; cinnamon is soothing for the stomach, lessens inflammation and helps keep blood sugar levels balanced; ginger helps nausea and has antibacterial properties; garlic packs a major antimicrobial and antibacterial punch to keep carcinogens from affecting healthy colon cells; coriander’s antibacterial and antimicrobial properties have been known to take out salmonella under a microscope!

Okay back to Chicken Biryani, the recipe calls for long grain white rice and given the spices involved, I thought Basmati was the natural choice.

Basmati_rice_non_GMO

The artwork is early 70s retro fabulous and includes a beautifully intertwined bunch of daisies that appear subtly over cream color parchment paper.

Chicken Biryani_30 Recipes Suitable for Framing_Waters_Goines

30 Recipes Suitable for Framing; Chicken Biryani

By Alice Waters and David Goines

INGREDIENTS

3 cups long grain basmati rice

2 1/2 pounds chicken

1/2 pint plain yoghourt

1 lemon

3 garlic cloves

Ground Spices:

1 teaspoon coriander powder

1/2 teaspoon clove powder

1 teaspoon cumin powder

1/2 teaspoon black pepper

1 teaspoon cayenne pepper powder

1/2 teaspoon cardamom powder

1/2 teaspoon cinnamon

1 one inch fresh ginger, diced

3 large onions, diced

1 cup butter or ghee

Spices for Rice Seasoning:

5 bay leaves

6 green cardamom

10 cloves

4 small cinnamon sticks

10 peppercorns

8 teaspoons fine grain sea salt

DIRECTIONS

Wash and soak three cups of white long grain rice, while the rice is soaking, cut about 2 1/2 pounds of chicken into pieces and put them into a bowl with 1/2 pint yoghourt, the juice of one lemon, three cloves of garlic finely chopped, diced ginger and some salt to taste. Add the following amounts of ground spices: 1 teaspoon coriander powder, 1/2 teaspoon ground cloves, 1 teaspoon cumin powder, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper powder, 1/2 teaspoon cardamom powder, and 1/2 teaspoon cinnamon.

Now chop up four large onions and fry them up with one cup of butter until they are crisp and golden brown (ghee may be substituted for butter).

While the onions fry, fill a large pot with water with nine cups of water, 5 bay leaves, 6 green cardamom pods, 10 cloves, 4 small cinnamon sticks, 10 peppercorns, 8 teaspoons of salt and bring to a boil.

Add the drained rice to the boiling water, after 6 minutes remove the rice, drain it and spread on a flat dish to cool.

When the onions are brown mix 1/3 of them into chicken mixture. Spread the chicken out in a large pan/baking dish, cover with rice, pour over it the butter used for frying the onions and sprinkle 1/2 teaspoon of saffron dissolved in two tablespoons of milk over the top.

Place into the oven preheated to 375 degrees for 30 minutes.

Reduce heat to 300 and cook for 30 to 60 minutes longer. Depending on the readiness of the rice.

To serve, remove platter and sprinkle remaining fried onions on top.

 

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