Indian rice recipie?

Question

hey this may be a bit vague but in ramadan there was a rice they served at mosque, it was a little spicey and had chicken in it. Im a new muslim so dont know much about cooking :( does anyone know how to make it? also if anyone can give me other recipies to help me learn to cook please email me [e-mail]

Answer 1

CHICKEN BIRYANI

Ingredients:

Chicken 1 1/2 kg (wash and cut into 12 pieces)

Long grain rice 1 kg (soaked and parboiled with black cumin and green chilies and salt to taste)

Red chili powder 1 1/2 tsp

Coriander powder 3 tbsp

Yogurt 1 cup

Onion 1 large size, sliced

Black cumin seeds 1 tbsp

Black pepper corns 6 whole

Salt to taste

Yellow food color 1/2 tsp soaked in 3 tbsp milk water

Banaspati Ghee or Cooking Oil  1 1/2 cup

DIRECTIONS:

Heat banaspati in a large pan and fry the onions till brown. Put chicken in it along with all the other spices and cook. When half done, add yogurt and stir for a few minutes; add 2 cups of water. Cook uncovered till the banaspati begins to separate. Now spread a layer of boiled rice in a large pan. Evenly spread the cooked chicken on this. Top it with the remaining rice. Sprinkle food color on it. Cover and cook on a heavy griddle (tava) for 30-40 minutes. It is now ready to serve.

Answer 2

Chicken Biryani

If you go to this website it shows you all the ingredients and how to cook by pictures.

http://www.route79.com/food/chicken-biri...

Or this as a video;

http://www.youtube.com/watch?v=QjvQ7T01t...

Or the other way:

INGREDIENTS:

6 skinless chicken b*****s, cut into large pieces

250g natural yogurt, preferably made from goats' milk

8 tbsp sunflower oil

3 large onions, 2 finely chopped and 1 finely sliced

4cm piece fresh root ginger, shredded

2 cloves garlic, finely chopped

2 large long green chillies, deseeded and finely sliced

1 tbsp coriander seeds, freshly ground

2 tsp cumin seeds, freshly ground

1 freshly ground black pepper

1 salt

500g basmati rice, washed and drained well

75g raisins

3g saffron, soaked in 300ml boiling water

280ml fresh chicken stock

50g slivered almonds, toasted

PREPARATION:



1. Coat the chicken pieces with the yogurt, mix well, cover and marinate for 3 hrs or overnight.

2. Heat 3 tbsp of the oil in a large, heavy-based pan and fry the finely chopped onions, ginger, garlic and half the sliced chillies until golden. Add the coriander and cumin seeds and season.

3. Stir in the rice and raisins, coat with the spice mixture and pour in the saffron water and chicken stock. Cover, lower the heat and steam for 12-15 minutes.

4. Remove chicken from the yogurt and discard the yogurt. Scatter salt over the chicken. Heat 3 tbsp of the remaining oil in a large frying pan and brown the chicken pieces for 2½ minutes on each side. Add to the rice and mix. Cook for 5 minutes, or until cooked through and piping hot.

5. In a separate frying pan heat the remaining oil and fry the sliced onion until golden and crisp. Stir in the almonds, then drain on kitchen paper. Serve on top of the biryani with the remaining sliced chillies.  



PREP/COOK

INFORMATION:

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4



Source: Tesco

Answer 3

Here is another simple recipe for Chicken Biryani....and if I can make it, anyone can:

http://www.showmethecurry.com/2008/02/04...

Enjoy!

Answer 4

another way of making chicken biryani

Ingredients



Boneless chicken, 1 inch pieces 600 grams

Basmati rice, boiled 1½ cups

Oil 3 tablespoons + to deep fry

Cinnamon 1-inch stick

Bay leaves 2

Cloves 5-6

Cumin seeds     1 teaspoon

Green cardamoms 3-4

Onions, sliced 2 medium

Green chillies, slit 3

Turmeric powder ¼ teaspoon

Tomatoes, chopped 2 medium

Salt to taste

Ginger-garlic paste 1½ tablespoons

Red chilli powder ½ teaspoon

Thick yogurt 1 cup

Onions, sliced and fried brown 3 medium

Garam masala powderc ½ teaspoon

Ginger, cut into thin strips 1 inch piece

Fresh mint leaves, torn a few sprigs

Fresh coriander leaves, torn a few sprigs

Milk ½ cup

Rose water a few drops

Eggs, boiled and sliced 4



METHOD





1.Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

2.Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix

3.Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions.

4.Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.

5.Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes.

6.Garnish with the egg slices and serve hot.