polling of cooking compittion

by **Anjani pari** on Wed May 06, 2009 1:21 am

salam

compittion khatam now vote dien apni favrote dish ko

last date hey vote karne ki 12/5/09

from RANA ANAS

Chicken Biryani

This
is a delicious Pakistani/Indian rice dish which is often reserved for
very special occasions such as weddings, parties, or holidays such as
Ramadan. It has a lengthy preparation, but the work is definitely worth
it. For biryani, always use long grain rice. Basmati rice with its
thin, fine grains is the ideal variety to use. Ghee is butter that has
been slowly melted so that the milk solids and golden liquid have been
separated and can be used in place of vegetable oil to yield a more
authentic taste."

INGREDIENTS (Nutrition)

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

DIRECTIONS

In
a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes
until brown, drain and reserve the potatoes. Add remaining 2
tablespoons oil to the skillet and fry onion, garlic and ginger until
onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and
the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint,
cardamom and cinnamon stick. Cover and cook over low heat, stirring
occasionally until the tomatoes are cooked to a pulp. It may be
necessary to add a little hot water if the mixture becomes too dry and
starts to stick to the pan.
When
the mixture is thick and smooth, add the chicken pieces and stir well
to coat them with the spice mixture. Cover and cook over very low heat
until the chicken is tender, approximately 35 to 45 minutes. There
should only be a little very thick gravy left when chicken is finished
cooking. If necessary cook uncovered for a few minutes to reduce the
gravy.
Wash rice well and drain in colander for at least 30 minutes.
In
a large skillet, heat vegetable oil (or ghee) and fry the onions until
they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger
and rice. Stir continuously until the rice is coated with the spices.
In
a medium-size pot, heat the chicken stock and salt. When the mixture is
hot pour it over the rice and stir well. Add the chicken mixture and
the potatoes; gently mix them into the rice. Bring to boil. Cover the
saucepan tightly, turn heat to very low and steam for 20 minutes. Do
not lift lid or stir while cooking. Spoon biryani onto a warm serving
dish

post from Anjani pari

Ingredients[/b]


For the meat
2 1/2	pounds	lamb	or chicken
1	teaspoon	coriander	ground
1/2	teaspoon	cloves	ground
1	teaspoon	cumin	powder
1/4	teaspoon	black pepper
1	teaspoon	chili powder	cayenne
1/2	teaspoon	cinnamon	ground
1/2	teaspoon	cardamom seeds	powder
1/2	pint	yogurt
1	each	lemon juice
3	cloves	garlic
1	x	salt
1	inch	ginger	or 1 teaspoon ground ginger
4	large	onions
8	ounces	canola oil

For the rice
1 1/2	pounds	rice
5	each	bay leaves
6	each	cardamom seeds	green
10	whole	cloves
4	each	cinnamon sticks	small
10	each	black peppercorns
4	teaspoons	salt
1/2	teaspoon	saffron	strands
2	teaspoons	milk

[b]Directions[/b]

Wash meat and cut into 1-inch cubes.
Place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt.
If fresh ginger is used, chop finely and add to meat.
Slice the onions finely and fry them in the oil until crisp and golden brown.
Remove onions and put two-thirds into the meat mixture.
Soak the rice for one hour before cooking.
Fill large pan 3/4 full with water.
Put rice spices and salt into the water and bring to a boil.
Add the rice and remove from heat after six minutes.
Drain thoroughly without rinsing and spread onto a large flat dish to cool.
Mix saffron in hot milk.
In a large pan, put in the meat and yogurt mixture and cover with
the rice; pour in the spiced oil from the onions and the saffron/milk
mixture.
Bring to a boil, then put in the oven for 1 hour or more.
After 30 minutes, reduce heat.
Stir before serving and sprinkle remaining fried onions top