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New Recipes

1 Thaw lamb steaks; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water; Drain; Trim off the fat; Cut into stripes; Marinate in seasoning (1) for 45 minutes 2 Pee.


Hyderabad Chicken Biryani

Ingredients :

1kg chicken, 5T , 10-cm-long cinnamon stick, 3 green , 4 onions, 2 ripe tomatoes, 500g Basmati rice, 100ml yoghurt, 2T raisins, 2T roasted cashew nuts, 30g mint leaves.

SEASONINGS:
(1) 1t fennel seeds, 1t white pepper corns, 1t cumin seeds, 1/2t cardamom seeds.
(2) 4T ginger paste, 4T garlic paste, 100ml yoghurt, 1.5t salt.
(3) 5 cloves, 5 cardamoms, 2 bay leaves.
(4) 1t turmeric powder, 1t chili powder, 1.5T coriander powder, 1/2t nutmeg powder.
(5) 5 cardamoms, 5 cloves, 1 star anise, 1 bay leaf.
(6) 1t turmeric powder, 1.25t salt, 1T rose water, 1L chicken stock.

Preparation :

1. Rinse and chop tomatoes.
2. Peel, rinse and slice onions.
3. Rinse, seed and cut green chili peppers lengthwise.
4. Break cinnamon sticks into 4 sections.
5. Thaw chicken; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skin; Cut into pieces.
6. Heat a dry wok over a high heat; Stir-fry seasoning (1) over a low heat till fragrant; Turn off the heat; Remove and cool; Grind to powder.
7. Rinse 500g Basmati rice; Drain.
8. Arrange the chicken pieces into a big mixing bowl; Rub the powder from the step 6 on the chicken pieces; Add seasoning (2); Mix well; Rub over the chicken; Marinate in the fridge for at least 4 hours.
9. Heat a skillet over a high heat; Add 2T ghee and heat over a medium heat; Add seasoning (3) and half of the cinnamon sticks; Stir-fry over a medium heat till fragrant; Add the green chili peppers and onion slices; Stir-fry over a low heat till the onions are soft and golden brown; Add seasoning (4) and the tomatoes; Stir-fry over a low heat till the oil separates and the tomatoes are pulpy; Add the chicken together with the marinade; Stir well; Cook over a low heat till almost done; Turn off the heat.
10. Heat a heavy-based saucepan over a high heat; Add 3T ghee and heat over a medium heat; Add seasoning (5) and the remaining cinnamon sticks; Stir-fry over a medium heat till fragrant; Add the Basmati rice; Stir-fry till every grain is coated with ghee; Turn off the heat.
11. Add seasoning (6) to a pot; Mix well; Bring to the boil over a low heat; Turn off the heat.
12. Arrange the cooked chicken from the step 9 into a rice cooker; Add 100ml yoghurt, the rice mixture from the step 10 and the sauce from the step 11; Turn on the rice cooker.
13. Rinse mint leaves; Chop most.
14. Heat a skillet over a high heat; Turn to a low heat; Stir-fry 2T raisins over a low heat till puffed up; Remove; Add 2T cashew nuts; Stir-fry over a high heat till heat; Turn off the heat.
15. When the rice is ready, discard the cinnamon and star anise; Fluff up the rice mixture; Arrange on a serving plate with the cashew nuts from the step 14; Sprinkle the raisins from the step 14 over the plate; Garnish with the mint leaves; Ready to serve.