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Moghul Briyani Recipe

Category: Other
Rating: 4.13
Servings: 6


Ingredients

----CHICKEN SAVOURY----
1 3/16 kg chicken pieces
5 tablespoon ghee
2 tablespoon blanched almonds
2 tablespoon sultanas
4 small potatoes, peeled & halved
2 large onions, finely chopped
5 cloves garlic, finely
1 chopped
1 tablespoon finely chopped fresh ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled & chopped
2 tablespoon yoghurt
2 tablespoon chopped mint leaves
1/2 teaspoon ground cardamom
2 inch cinnamon stick
----BRIYANI RICE----
500 gm basmati rice
2 1/2 tablespoon ghee
1 large onion, finely chopped
1 a good pinch powdered
1 saffron or saffron strands
5 cardamom pods
3 whole cloves
1 inch cinnamon stick
1/2 teaspoon ginger powder
2 tablespoon rose water or rose essence
1 1/2 teaspoon salt
4 cup strong chicken stock



Directions: How to Cook Moghul Briyani

Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled and halved potatoes until brown, drain and reserve. Pour any ghee left in pan into a large saucepan, add remaining ghee and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.) When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover and cook over very low heat until chicken is tender, approx. 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered for a few minutes to reduce gravy.

Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add daffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking. Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.

TNT: Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" on Nov 15, 1997


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 Recent comments on this recipe:

Ateeque A writes:

I did understood what is 3/16.

Posted on 01 Nov 2008, 05:57 ET


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