Chicken Biryani by Suresh Nair

INGREDIENTS
(Serves 4)


1 ½ tsp salt
red chilli powder according to taste
turmeric powder according to taste
1 chicken
2 onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chopped coriander
6 cardamoms
6 cloves
½ tsp cinnamon powder
350 ml yoghurt
500 gm half cooked rice
3 tbsp oil

METHOD



Grind all ingredients except chicken and rice. Marinate the chicken in the mixture for 2-3 hrs.

Heat oil in a pan. Add the marinated chicken and cook until tender.

Take a heavy pan and arrange the chicken and rice in layers. Squeeze a lemon on the top layer and scatter browned onions.

Seal the pan with atta and cook over a very slow flame for 40-50 minutes.

Serve hot.


Regards with love

Suresh Nair
Mumbai
98700 36905

Use 1 or 2 Tablespoons for an authentic madras curry.
2 1/2  tablespoons coriander seeds, dry-roasted and ground 
1  tablespoon cumin seeds, dry roasted and ground 
1  teaspoon brown mustard seeds 
1/2  teaspoon cracked black peppercorns 
1  teaspoon chili powder 
1  teaspoon ground turmeric 
2  cloves crushed garlic 
2  teaspoons grated fresh ginger 
3-4  tablespoons white vinegar

Method

Put all ingredients except vinegar into small bowl and mix together well.
Add the vinegar and mix to a smooth paste.
Keep for up to one month in an airtight container in fridge

Sweet Regards

Suresh Nair
Mumbai
98700 36905

Suresh, I love making and eating Indian food (well the British version anyway) so it's a real treat to have some genuine recipes.

My flavour shaker is going to loose it's virginity tomorrow with your Madras paste. Could you give us the rest of the recipe to finish the curry, is it tomato or yoghurt based ?

Thanks

Thanks Pete, I thought I had lost something there, I wondered what happened to the chicken?

Hey Suresh, right ingredients, wrong method?

Urska,I'd make butter chicken!

I'll let Suresh do the honours of posting you a recipe...sweet stuff coming from you Suresh,keep it flowing!