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Thursday, 21 February 2013

ARABIC CHICKEN BIRIYANI BAKED IN OVEN

ARABIC CHICKEN BIRIYANI BAKED IN OVEN

INGREDIENTS

WHOLE CHICKEN - 1; CUT INTO 6 PIECES

SALT- 1 TABLESPOON

CURRY POWDER- 1 TABLESPOON- explained below

GROUND BLACK PEPPER- 1/4 TABLESPOON
GROUND TURMERIC - 1/2 TABLESPOON

CARDAMOM PODS- 4
CLOVES- 4
PEPPER- 6
BAY LEAF- 1
CINNAMON STICK - 1

ONION- 1; FINELY CHOPPED
TOMATO - 1 ; CHOPPED

GARLIC- 2 CLOVES, CRUSHED
 GINGER- 2 TABLESPOONS; GRATED

GREEN PEAS- 1/2 ;COOKED
CARROT- 1 ; SLICED
POTATO- 1; CHOPPED

TOMATO PASTE- 1 TABLESPOON

YOGURT- 1/4 CUP
WATER- 1/4 CUP

CORIANDER/ PARSELY LEAVES- 1/4 CUP ; FINELY CHOPPED

BASMATI RICE - 3 CUPS

SAFFRON - A PINCH ; SOAKED IN 1/4 CUP ROSE WATER

 OLIVE OIL

CURRY POWDER

CORIANDER SEEDS- 2 TABLESPOONS
CUMIN SEEDS- 2 TABLESPOONS
GROUND TURMERIC - 2 TABLESPOONS
CHILLI POWDER- 1 TABLESPOON
GROUND GINGER - 1 TABLESPOON
GROUND CARDAMOM - 1/2 TABLESPOON

BLEND ALL TO A FINE POWDER
 
PREPARATION

SAUTE ONION WITH OLIVE OIL

ADD GINGER. GARLIC AND WHOLE SPICES
FRY FOR 5 MINUTES  

ADD CHICKEN, AND GROUND SPICES
COOK TILL CHICKEN IS BROWN IN COLOUR

ADD CHOPPED TOMATO , TOMATO PASTE, YOGURT AND WATER 
COOK FOR 30 MINUTES IN LOW FLAME

MEANWHILE INA SMALL PAN SHALLOW FRY POTATO AND CARROT
ADD THIS TO COOKED CHICKEN MIXTURE

COOK FOR 5 MINUTES

NOW ADD GREEN PEAS
COOK TILL ALL VEGETABLES ARE TENDER

PREPARING RICE

IN A VESSEL , BOIL WATER WITH 1 TABLESPOON SALT AND 1 TABLESPOON OIL
ADD RICE
BOIL FOR 8 MINUTES

DRAIN WATER

IN A DEEP PAN, COVER THE BOTTOM WITH HALF THE COOKED RICE AND HALF OF SAFFRON AND ROSE WATER MIXTURE OVER THE RICE

ARRANGE CHICKEN MASALA ON TOP OF RICE
COVER IT WITH REST OF RICE

POUR ROSE WATER ALL OVER THE RICE

SPRINKLE CHOPPED LEAVES

COVER WITH ALUMINIUM FOIL PAPER

 PREHEAT OVEN TO 180 DEGREE CELSIUS OR 350 F

BAKE FOR 20 - 25 MINUTES