Page 34 - 201415_TOH_Cookbook

CHICKEN BIRYANI
SINGH FAMILY, MIRZAPUR, UTTAR PRADESH, INDIA
INGREDIENTS
Serves 6
Chicken:
1 chicken, cut into pieces
2 tablespoons ginger-garlic paste (or 3 garlic cloves, crushed, and 2 teaspoons finely grated ginger)
2 tablespoons garam masala 1 teaspoon ground coriander 1/2 teaspoon cayenne 2 teaspoons salt Pinch of biryani masala (optional)
Rice: 1 3/4 cups basmati rice 1/4 cup ghee or melted, salted butter 3 to 4 cardamom pods 1/3 cup cashews 1 bay leaf 1/2 teaspoon black peppercorns 1 teaspoon cumin seeds 1 1/2 cups water
Garnish: 1/4 cup vegetable oil 1 onion, sliced thinly
“This is the family’s favorite recipe.”
Mamta Singh
PREPARATION
1. To marinate the chicken: In a bowl, rub the pieces with the ginger-garlic paste, garam masala, coriander, cayenne, salt and masala. Cover and refrigerate for 2 hours.
2. To make the rice: In a bowl, cover the rice with water. Using your hands, swish the rice to rinse off the excess starch. Drain well using a fine-mesh sieve. Repeat the wash- ing and draining step until the water runs clear, 3 to 4 times.
3. In a heavy pot over medium-high heat, warm the ghee. Add the car- damom, cashews, bay leaf, pepper- corns and cumin seeds and cook, stirring, for 1 minute. Stir in the rice and cook for 2 to 3 minutes, stirring frequently. Pour in the water and bring to a boil. Lower the heat, cover and cook until the water has evaporated, 5 to 6 minutes. The rice will be cooked about 60 percent of the way and should still be firm in the center.
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