Wednesday, 4 December 2013

Chicken Sindhi Biryani with Garlic Salad Raita

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is a two in one recipe for a Chicken Sindhi Biryani and a Garlic Salad Raita. Don't worry, it actually sounds more complicated than it is. But, this biryani is absolutely delicious and paired with this simple raita, it makes a wonderful meal!



A Simple List of Ingredients:

1. Potatoes

2. Vegetable Oil
3. Basmati Rice
4. Ground Coriander
5. Red Chilli Powder
6. Salt
7. Crushed Red Chilli Flakes
8. Ground Cumin
9. Black Pepper
10. Cloves
11. Black Cardamom
12. Green Cardamom
13. Cinnamon Stick
14. Red Onions
15. Whole Cut Chicken
16. Plain Yoghurt
17. Tomatoes
18. Green Chillies
19. Fresh Lemon
20. Yellow Food Colouring Powder
21. Fresh Coriander
22. Garlic
23. Milk
24. Cucumber
25. Ginger and Garlic Paste


Bismillah, let's begin!



First, to make the biryani, take four potatoes which have been peeled and cut into chunks.




Cook them in salted water until they are just tender.




Drain them and allow to dry out for about ten minutes.




Heat a good splash of vegetable oil in a pan. Shallow fry the potatoes for a few minutes on all sides until they are ..



.. golden brown and crispy.




Drain the potatoes on paper towels, and set aside until needed.




Next, prepare the rice. Take 21 ounces (600 grams or 3 cups) of Basmati rice.




Parboil the rice by bringing it to the boil. Then, turn the heat to medium for 5 minutes and then drain the rice. Set aside until needed.




Next, take:
2 teaspoons Ground Coriander
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
4 Cloves
3 Black Cardamoms
5 Green Cardamoms
1 inch Cinnamon Stick




Place them all into a spice grinder ..




.. and grind to form a powder. Set aside.




Next, take three red onions. Peel and thinly slice them.




Heat 1/2 cup of vegetable oil in a large saucepan. Add the sliced onions.




Fry until ..



.. golden brown.




Remove half the onions from the pan.




And, drain on paper towels. Set aside.




To the remaining onion, add 1 and 1/2 teaspoon ginger and garlic paste.



Stir fry for a few minutes.




Add one whole chicken, cut into pieces.




Stir fry on a high heat until golden brown.




Next, add the spice powder from earlier.




Mix well and allow to cook for two minutes.




Then, add 1/2 cup plain yoghurt. Mix it in.




Now, add one cup of water.




Bring it to the boil. Cover and simmer on low for 10 minutes.




Whilst the chicken is simmering, prepare the following:
2 tomatoes, thinly sliced
Handful of green chillies
1 lemon, thinly sliced




And, take 1/2 teaspoon of yellow food colouring.




Mix with a splash of water, and set aside.



Uncover the chicken.




Dry the chicken out on a high heat, gently stirring all the while to avoid it sticking to the bottom of the pan.




Add in the fried potatoes from earlier.




Gently stir them in.




Now, to assemble the biryani, take a large deep saucepan. I actually took all the chicken out of the pan, and used it to layer my biryani.
So, we will start with 1/2 cup of water (this will help the rice from not sticking to the bottom or burning) and a little layer of the cooked chicken.



A few sliced tomatoes




A layer of rice



A few green chillies




A few sliced lemons




Sprinkle in some of the fried onions.




A few splashes of the food colouring. 




And, sprinkle on some fresh chopped green coriander.



Keep layering all the ingredients in the same order until everything finishes.
Now, cover with a lid and place on the highest heat for 5 minutes. Then, turn the heat to the lowest and cook for 10 minutes.



Once the biryani has steamed, allow it to sit for about 10 minutes and then gently give it a toss. 




While the biryani rests, make the raita. Into a bowl, place 5 green chillies, roughly chopped



Add 5 peeled garlic cloves. You could add less if you don't like that much garlic.



Add two tablespoons of plain yoghurt.




Along with a splash of milk.




Blend with a hand blender until smooth. You could also do this in a blender, and then pour into a bowl.



Add the remaining plain yoghurt from the container. I used one carton but you could add more depending on how thick you want the raita.



Mix well.



Add 1 chopped tomato and 1/2 chopped cucumber.



Also, add:
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon ground cumin




Mix well and taste for seasoning.



Serve the biryani with the raita for a delicious meal!

Wasalaam!


Chicken Sindhi Biryani with Garlic Salad Raita
Adapted from Cook with Faiza
Ingredients

For the Biryani

·     4 Potatoes, peeled and cut into chunks
·     Vegetable Oil, for frying
·     21 ounces (600 grams or 3 cups) of Basmati Rice
·     2 teaspoon Ground Coriander
·     1 teaspoon Red Chilli Powder
·     1 teaspoon Salt
·     1 teaspoon Crushed Red Chilli Flakes
·     1 teaspoon Ground Cumin
·     ½ teaspoon Black Pepper
·     4 Cloves
·     3 Black Cardamom
·     5 Green Cardamoms
·     1 inch Cinnamon Stick
·     3 Red Onions, peeled and finely sliced
·     1 Whole Chicken, cut into pieces
·     ½ cup Plain Yoghurt
·     1 and ½ teaspoon Ginger and Garlic Paste
·     2 Tomatoes, thinly sliced
·     Handful of Green Chillies
·     Handful of Fresh Coriander, chopped
·     1 Lemon, thinly sliced
·     ½ teaspoon Yellow Food Colouring Powder mixed with a little water

For the Raita

·     1 carton Plain Yoghurt
·     Splash of Milk
·     5 Green Chillies, roughly chopped
·     5 Garlic Cloves, peeled
·     ½ teaspoon Salt
·     ½ teaspoon Black Pepper
·     1 teaspoon Ground Cumin
·     ½ Cucumber, chopped
·     1 Tomato, chopped

Method

1.  First, to make the biryani, boil the potatoes in salted water until just tender. Drain them well and shallow fry them in hot vegetable oil until golden brown and crispy. Drain on a paper towel, and set aside.

2.  Parboil the rice by bringing it to the boil. Place on medium heat for 5 minutes and then drain and set aside.

3.  Place all the spices and salt into a spice mill and grind to a powder.

4.  Heat ½ cup of vegetable oil in a large saucepan. Add the sliced onions and fry until golden brown. Remove half the onions from the pan, and set aside.

5.  To the remaining onions, add the ginger and garlic paste. Stir fry for a few minutes.

6.  Then, add the chicken pieces. Stir fry on a high heat until the chicken is golden brown.

7.  Next, add the spice powder. Mix well and then add the yoghurt, and stir.

8.  Add 1 cup of water, bring to the boil and then simmer on a medium heat covered for 10 minutes.

9.  Uncover the chicken, and dry it out for a few minutes on a high heat, gently stirring all the while. Add in the fried potatoes, and mix well.

10.  Now, to assemble the biryani, take a large deep saucepan, and place ½ cup of water into it. Then, put a layer of the chicken curry.

11.  Next, a layer of the sliced tomatoes, the parboiled rice, fresh coriander, green chillies, lemon slices, leftover fried onions and the food colouring.

12.  Repeat the layers again and again until everything finishes.

13.  Cover with a lid, and cook on the highest heat for 5 minutes. Then, turn the heat to the lowest and cook for 10 minutes.

14.  Once the biryani is ready, allow it to sit for 10-15 minutes, and then serve it.

15.  In this time, make the raita. Place the chillies, garlic and milk into a bowl, and blend with a hand blender. You could also use a normal blender.

16.  Add the yoghurt to the bowl and mix well. Then, add the salt, black pepper, ground cumin, tomatoes and cucumber and mix well. Taste for seasoning.



17.  Serve the biryani with the raita!

14 comments

  1. i love the way this biriyani looks!!! me being from a really biriyani crazy family... i'm sure this will be appreciated! bookmarked!

    ReplyDelete
  2. Assalamualaikum dear sister,
    Thanks for sharing this. I had never try cooking biriyani before Insha Allah like to try this recipe. My daughter who just love biriyani, curry prata would surely like it. Thanks again.

    ReplyDelete
    Replies
    1. Assalamu alaikum! It's absolutely no problem! Hope you enjoy it inshallah :)

      Delete
  3. Assalamu alaikum, would you be able to tell me the weight of the chicken, and the size of the carton of yogurt please. Jazak' allah khair

    ReplyDelete
    Replies
    1. Salaam, sorry for the late reply. The yoghurt carton is 450 grams and the chicken weighs approx 1 kilo. Hope that helps!

      Delete
  4. Salaam sister thanks for all the hard work you put into this blog :)

    ReplyDelete
    Replies
    1. Wasalaam! It's no problem! I'm enjoying sharing all these different recipes and learning loads along the way! Take care :)

      Delete
  5. Aoa sis you know the part where you said one and half tsp of ginger and garlic paste...can i put fresh instead of the paste? If yes then how much ginger and garlic would that be?

    ReplyDelete
    Replies
    1. Wasalaam! Yes, you can use fresh - put in 2 inches ginger, crushed and 8 garlic cloves, crushed. :)

      Delete
  6. slm how can I tell the rice is par boiled. never used this method before .JazakAllah

    ReplyDelete
    Replies
    1. Bring a pan of water to the boil - add the rice - bring to the boil again - drain the rice, cool slightly and use in the biryani. The rice will not be fully cooked - that's what we want.

      Delete
  7. I tried it but something went wrong....please click the link for the picture and advice me
    https://www.facebook.com/groups/chefatlarge/permalink/894437503978226/

    ReplyDelete
    Replies
    1. please let me know in the comments - links don't work here!

      Delete

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