New Recipes

1 Granulate sugar 2 Rinse and drain grapes.

Murgh Biryani

Ingredients :

1000g long grain rice, 1000g chicken breasts, 2 onions, 50g ketchup, 29g ginger, 29g garlic, 50ml lemon juice, 100ml cooking oil, 10g chili powder, 4 eggs, 2 stalks of coriander, 50g mint leaves, 1 green chili pepper, 2 tomatoes.

(1) 3T lemon juice, 2t salt, some ground black pepper.
(2) 1.5L chicken stock, 20g garam masala, some salt.
(3) 20g garam masala powder, some salt.

Preparation :

1. Thaw chicken breasts; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skin; Cut into small pieces; Marinate in seasoning (1) for 45 minutes.
2. Rinse 1000g long grain rice; Soak in water for 30 minutes; Remove and drain.
3. Rinse eggs; Place eggs in a heavy-bottomed saucepan and cover them with cold water; Bring to the boil over a high heat (uncovered); Turn off the heat; Immediately cover with a lid tightly; Set aside for 17 minutes; Remove the boiled eggs from the water; Transfer the eggs to a bowl of cold water for 15 minutes; Shell; Cut into halves.
4. Peel, rinse and chop onions finely.
5. Peel, rinse and mince ginger.
6. Peel, rinse and mince garlic.
7. Rinse and cut a green chili pepper into halves lengthwise.
8. Rinse and chop coriander finely.
9. Rinse mint leaves.
10. Add seasoning (2), 50ml oil and the long grain rice; Bring to the boil over a high heat; Cook over a high heat for 20 minutes; Turn off the heat.
11. Heat a skillet over a high heat; Add 50ml oil and heat over a high heat; Pan-fry the chicken breast till the color changed; Remove; Add the onions; Stir-fry over a medium heat till slightly brown; Add the ginger and the garlic; Stir-fry over a low heat till fragrant; Add seasoning (3); Stir-fry over a low heat briefly; Return the chicken to the skillet; Add 50g ketchup and the green chili pepper; Cook over a low heat till the meat has become soft; Gradually add 50ml lemon juice; Stir well; Gradually add the long grain rice from the step 10; Stir-fry over a medium heat briefly; Add the coriander; Stir-fry briefly; Cover with a lid; Cook over a low heat for 8 minutes; Turn off the heat;
Arrange on a serving plate.
12. Rinse and cut tomatoes into 8 wedges; Arrange on the side of the serving plate together with the hard boiled eggs from the step 3; Garnish with the mint leaves.