Oven-baked Chicken Biryani

A simple and quick to prepare Indian rice dish which does not involve any pounding or blending of rempahs.  In this recipe, there are no instant rempahs used except the minced garlic & ginger paste which you can buy from any Indian or Asian shop.  No ghee was added as I find that it makes the rice dry.  Instead, only normal cooking oil is used which resulted in the rice having a moist texture.  The next time I prepare the chicken gravy, I will serve it with baguette or roti as the taste is awesome!

Ingredients (serves 4 to 6):
1 kg (4 pcs) chicken legs (boneless & skinless)
2 large onions, to be peeled & thinly sliced into rings
1/2 cup cooking oil
3 tsp minced garlic & ginger paste
1 tbsp chilli powder
1 tbsp turmeric powder
2 tsp (level) salt or according to taste
150 g yoghurt

Dry Spices:
2 pcs star anise (bunga lawang)
4 pcs cloves (bunga cengkih)
3 bay leaves (daun salam)
1 pce (thick) cinnamon stick (kayu manis)
6 pcs cardamon (buah pelaga)
1 pc black cardamon (buah pelaga hitam) - optional
12 pcs black peppercorn
1 tbsp cumin seeds (jintan)
Note:  If you hate your spices loose, put them in a teabag and secure with a kitchen garn.

3 tomatoes, to be washed, dried & cut into huge chunks
a small handful of fresh mint leaves, to be plucked
a small handful of fresh coriander leaves, to be plucked

3 cups Basmati rice, to be washed, pre-soaked (15 mins) & drained
1 bay leaf
1 cinnamon stick
1 star anise
2 pcs green cardamon
2 tsp salt
orange food colouring

Garnishing:
chopped mint leaves
chopped coriander leaves
fried onion rings
cashew nuts
fried papadums

Method:
Wash and dry chicken legs.  Cut each leg into four portions.

In a wok or pot, heat cooking oil over medium heat.  Add sliced onions and shallow-fry until golden brown.  Remove half of fried onion rings for garnishing.

Add minced garlic & ginger paste and stir-fry until fragrant.  This will take about 2 minutes.  Then, add chicken pieces and stir-fry until the colour changes.  Add dry spices, chilli powder and turmeric powder.  Mix well and then add yoghurt.  Mix well and cook over medium heat for about 15 minutes or until oil appears on the surface. Check seasoning.  Preheat your fan oven to a temperature of 160° C.

In a large pot, add enough water, cinnamon stick, bay leaf, green cardamon and salt. Bring to a boil. Add pre-soaked Basmati rice and cook until about 3/4 cooked - cooking time will be about 5 minutes. Do not overcook.  Pour rice into a sieve and drain completely.

In a large baking tray, add chicken & its gravy and spread evenly.  Add chopped tomatoes, mint and coriander leaves.  Spread evenly.

Add cooked rice on top and spread evenly.  By using the handle of a spoon, make indents in the rice in order that steam can escape during baking.  Sprinkle a few drops of orange food colouring and seal tray with aluminium foil tightly.  Bake in preheated oven for about 30 minutes.

Once done, remove from oven and by using a large spoon, mix rice gently.

Before serving, garnish with chopped mint & coriander leaves, fried onion rings and cashew nuts. Serve with fried papadums.

Bon Appetit!

Dhal Rice (Nasi Dhal)

One of the many rice dishes which was served in our home during my childhood days.  The dhal (lentils) gives a certain taste and aroma to the rice.  Any kind of gravy will complement this dish very well.

Ingredients (serves 4):
600 g basmati rice, to be rinsed clean and drained in a sieve
110 g dhal or lentils (I used Toor dhal), to be soaked in water for at least 2 hours
3 tbsp ghee
600 ml water
120 ml evaporated milk
2 pandan leaves, to be tied in a knot
salt to taste
yellow colouring (optional).

Stir-fry Ingredients:
1 medium-sized onion, to be peeled and finely sliced
1 pce cinnamon stick (about 5 cm long)
2 pcs cardamon
4 pcs cloves

Pounded Ingredients:
1 cm fresh ginger, to be sliced
5 pips garlic, to be sliced

Method:
Rinse clean dhal and drained in a sieve.  In a bowl, mix rice and dhal together.

In a pot, heat ghee over medium heat.  Add the stir-fry ingredients and stir-fry until fragrant. Then, add water, evaporated milk, pandan leaves and salt to taste.  Bring to a light boil.  Lastly, add in rice and dhal.  Stir thoroughly and put the lid on.  If you are using a rice cooker, transfer to pot and cook rice until done.  Or cook until all liquid has evaporated.  Reduce heat to low, stir and put the lid on.  Cook until rice is cooked.

Lastly, add a few drops of yellow colouring.

Just before serving, lightly stir rice together.  Serve Dhal Rice sprinkled with fried shallots with Lamb Cilantro or any kind of curry or korma gravy.

Bon Appetit!

Beef Biryani

We had guests over for lunch today and I prepared Beef Biryani complete with all its works as a surprise for the bride and bridegroom-to-be!  Fried Pappadums were also served on the side.  The recipe is the same as the Mutton Biryani recipe but this time, I used beef instead of mutton.

Beef Biryani Gravy

Ingredients (serves 4 to 6 persons):
1 kg beef, to be cut into 10 big pieces
6 - 8 medium-size onions, to be peeled and finely sliced 
4 stalks of green chillies, to be halved (optional:  deseeded)
5 big red tomatoes, to be cut into cubes
2 tbsp tomato puree
50 g joghurt
50 g cashew nuts, to be grounded (or left whole:  optional)
50 g coriander leaves, to be plucked
50 g mint leaves, to be plucked
salt to taste
cooking oil
3 tbsp ghee

Biryani Spices:
1 tbsp coriander seeds
1 tsp cumin
1 tsp aniseed
1/4 nutmeg

Note:  All the above spices to be fried in a pan without oil until fragrant.  Cool completely and grind finely.

Pounded Ingredients:
6 cloves of garlic
3 cm fresh ginger

Method:
Marinate meat with pounded ingredients and biryani spices.  Leave aside for about 10 minutes.

Heat cooking oil and ghee in a pot.  Add in onion slices and stir-fry until the colour changes to light yellow.  Add in marinated meat and cook for about 5 minutes.  Then, add in tomato puree and yoghurt. Stir well and cook further for about 5 minutes.  Add in green chillies, chopped tomatoes, cashew nuts, coriander leaves and mint leaves. Cook over low heat until meat is tender.  Note: Mutton will take at least one hour to cook whereas beef will take a bit longer.  Remove meat once tender from pot and simmer gravy until it thickens.  Once thickened, return meat to pot and cook for about 10 minutes.

Nasi Briyani (Briyani Rice)

Ingredients (serves 4 to 6):
1/2 kg basmati rice, to be washed and drained
1/2 cup evaporated milk to be mixed with 2 tbsp rose water and a little safran
1/4 cup yoghurt
1/4 cup ghee
2 medium-size onions, to be peeled and finely sliced
30 g coriander leaves, to be plucked
30 g mint leaves, to be plucked
salt to taste
a few drops of liquid yellow colouring
50 g cashew nuts
50 g raisins
fried shallots for garnishing

Pounded Ingredients:
3 cloves of garlic
3 cm fresh ginger

Spices:
3 cm cinnamon stick
3 cloves
3 cardamom

Method:
Measure water according to weight of rice and set aside.

Heat ghee and add sliced onions.  Stir-fry until fragrant and then, add in the spices. Stir well and add in pounded ingredients.  Cook until fragrant.  Add in water, evaporated milk, yoghurt and salt to taste.  Let it boil gently.  Then, add in rice.  Cook until all liquid have evaporated. Stir rice well. Then, add some Biryani Gravy on one corner of rice.  Do not stir!  Sprinkle yellow colouring.  Do not stir.  Add coriander leaves, mint leaves, cashew nuts and raisins.  Cover pot and cook over very low heat for about 45 minutes to one hour or until rice is cooked.

Once rice is ready, stir gently and serve sprinkled with fried shallots.


Paceri Nenas

Ingredients:
1 sweet pineapple, to be skinned and cut into "diamond" pieces
1/2 tsp turmeric powder
1 big onion, to be finely sliced
3 stalks red chillies, to be sliced finely
4 tbsp sugar
2 tbsp tomato ketchup
1 tbsp white vinegar
salt to taste
cooking oil

Pounded Ingredients:
1 big onion, to be sliced
2 cloves of garlic, to be sliced
1 cm fresh ginger, to be sliced
2 pcs candlenuts, to be soaked in warm water

Spices:
3 cloves
2 cardamom
3 cm cinnamon stick

Method:
Boil water in a pot and add turmeric powder and a little salt.  Add in pineapple pieces and let it boil gently.  Remove pineapple pieces to a colander.

Heat oil in a pot and add in pounded ingredients and spices.  Stir-fry until the colour changes.  Then, add in tomato ketchup, sugar, vinegar and salt to taste.  Finally, add in pineapple, sliced onions and chillies.  Stir well and cook for 5 minutes.  Once done, remove from heat.

Acar Timun (Cucumber Pickle)

Ingredients:
1 large cucumber or 2 small cucumbers, to be deseeded and cut into lengths
1 medium-size carrot, to be peeled and cut into fine sticks
2 stalks green chillies, to be halved and deseeded (optional)
2 stalks red chillies, to be halved and deseeded (optional)
10 red shallots, to be peeled and leave whole
5 cloves of garlic, to be peeled and leave whole
1/4 cup white vinegar
4 tbsp sugar
salt to taste
1 tsp black mustard seeds

Pounded Ingredients:
6 stalks red chillies, to be sliced
4 red shallots, to be sliced
3 cloves garlic, to be sliced
1 cm fresh ginger, to be sliced
4 pcs candlenuts, to be soaked in warm water
1 cm fresh turmeric
1 tbsp dried prawns, to be soaked in warm water

Method:
In a bowl, add halved green & red chillies, shallots, garlic, cucumber pieces, carrot sticks and 1 tsp salt.  Mix well and leave aside for 30 minutes.  Then, wash and drain.

Heat oil in a pot and add pounded ingredients.  Stir-fry until fragrant.  Then, add in sugar & salt to taste and vinegar.  Cook until gravy thickens.  Add in the rest of the ingredients and remove from heat.

Serve Beef Biryani as shown above!

Bon Appetit!

Mutton Biryani served with Acar Timun and Paceri Nenas

The last time, I prepared Chicken Biryani using the mixed spices from "Shan".  Today, I prepared Mutton Biryani complete with all the works from scratch.  The preparation of the ingredients is a bit tedious and time consuming but the results will make you forget all that.  Following recipes serve 4 to 6 persons.

Mutton Biryani Gravy

Ingredients (serves 4 to 6):
1 kg mutton, to be cut into 10 big pieces
6 - 8 medium-size onions, to be peeled and finely sliced
4 stalks of green chillies, to be halved (optional:  deseeded)
5 big red tomatoes, to be cut into cubes
2 tbsp tomato puree
50 g joghurt
50 g cashew nuts, to be grounded (or left whole:  optional)
50 g coriander leaves, to be plucked
50 g mint leaves, to be plucked
salt to taste
cooking oil
3 tbsp ghee

Biryani Spices:
1 tbsp coriander seeds
1 tsp cumin
1 tsp aniseed
1/4 nutmeg

Note:  All the above spices to be fried in a pan without oil until fragrant.  Cool completely and grind finely.

Pounded Ingredients:
6 cloves of garlic
3 cm fresh ginger

Method:
Marinate meat with pounded ingredients and biryani spices.  Leave aside for about 10 minutes.

Heat cooking oil and ghee in a pot.  Add in onion slices and stir-fry until the colour changes to light yellow.  Add in marinated meat and cook for about 5 minutes.  Then, add in tomato puree and yoghurt. Stir well and cook further for about 5 minutes.  Add in green chillies, chopped tomatoes, cashew nuts, coriander leaves and mint leaves. Cook over low heat until meat is tender.  Note: Mutton will take at least one hour to cook whereas beef will take a bit longer.  Remove meat once tender from pot and simmer gravy until it thickens.  Once thickened, return meat to pot and cook for about 10 minutes.

Nasi Briyani (Briyani Rice)

Ingredients (serves 4 to 6):
1/2 kg basmati rice, to be washed and drained
1/2 cup evaporated milk to be mixed with 2 tbsp rose water and a little safran
1/4 cup yoghurt
1/4 cup ghee
2 medium-size onions, to be peeled and finely sliced
30 g coriander leaves, to be plucked
30 g mint leaves, to be plucked
salt to taste
a few drops of liquid yellow colouring
50 g cashew nuts
50 g raisins
fried shallots for garnishing

Pounded Ingredients:
3 cloves of garlic
3 cm fresh ginger

Spices:
3 cm cinnamon stick
3 cloves
3 cardamom

Method:
Measure water according to weight of rice and set aside.

Heat ghee and add sliced onions.  Stir-fry until fragrant and then, add in the spices. Stir well and add in pounded ingredients.  Cook until fragrant.  Add in water, evaporated milk, yoghurt and salt to taste. Let it boil gently.  Then, add in rice.  Cook until all liquid have evaporated.  Stir rice well. Then, add some Biryani Gravy on one corner of rice.  Do not stir!  Sprinkle yellow colouring.  Do not stir.  Add coriander leaves, mint leaves, cashew nuts and raisins.  Cover pot and cook over very low heat for about 45 minutes to one hour or until rice is cooked.

Once rice is ready, stir gently and serve sprinkled with fried shallots.


Paceri Nenas

Ingredients:
1 sweet pineapple, to be skinned and cut into "diamond" pieces
1/2 tsp turmeric powder
1 big onion, to be finely sliced
3 stalks red chillies, to be sliced finely
4 tbsp sugar
2 tbsp tomato ketchup
1 tbsp white vinegar
salt to taste
cooking oil

Pounded Ingredients:
1 big onion, to be sliced
2 cloves of garlic, to be sliced
1 cm fresh ginger, to be sliced
2 pcs candlenuts, to be soaked in warm water

Spices:
3 cloves
2 cardamom
3 cm cinnamon stick

Method:
Boil water in a pot and add turmeric powder and a little salt.  Add in pineapple pieces and let it boil gently.  Remove pineapple pieces to a colander.

Heat oil in a pot and add in pounded ingredients and spices.  Stir-fry until the colour changes.  Then, add in tomato ketchup, sugar, vinegar and salt to taste.  Finally, add in pineapple, sliced onions and chillies.  Stir well and cook for 5 minutes.  Once done, remove from heat.

Acar Timun (Cucumber Pickle)

Ingredients:
1 large cucumber or 2 small cucumbers, to be deseeded and cut into lengths
1 medium-size carrot, to be peeled and cut into fine sticks
2 stalks green chillies, to be halved and deseeded (optional)
2 stalks red chillies, to be halved and deseeded (optional)
10 red shallots, to be peeled and leave whole
5 cloves of garlic, to be peeled and leave whole
1/4 cup white vinegar
4 tbsp sugar
salt to taste
1 tsp black mustard seeds

Pounded Ingredients:
6 stalks red chillies, to be sliced
4 red shallots, to be sliced
3 cloves garlic, to be sliced
1 cm fresh ginger, to be sliced
4 pcs candlenuts, to be soaked in warm water
1 cm fresh turmeric
1 tbsp dried prawns, to be soaked in warm water

Method:
In a bowl, add halved green & red chillies, shallots, garlic, cucumber pieces, carrot sticks and 1 tsp salt.  Mix well and leave aside for 30 minutes.  Then, wash and drain.

Heat oil in a pot and add pounded ingredients.  Stir-fry until fragrant.  Then, add in sugar & salt to taste and vinegar.  Cook until gravy thickens.  Add in the rest of the ingredients and remove from heat.

Serve Mutton Biryani as shown above!

Bon Appetit!

Chicken Biryani

One of our favourite family dishes is the Chicken Biryani.  This indian rice dish is normally served during special occasions i.e. at a wedding.  This dish is known for its layers of basmati rice and meat with gravy.  But in this recipe (serves 4-6 persons), I am preparing the chicken and rice separately.  I was taught by an indian chef who used "Shan" Bombay Biryani Masala spices which are readily available in any asian shops.  So, if you want to avoid the tedious preparation involved for such dishes, this recipe is a fool-proof and tastes equally good!

Biryani Rice
Ingredients (serves 4 to 6):
4 cups of Basmati rice, to be washed, soaked in water for about 2 hours and drained
boiling water to cook the rice
salt

4 tbsp ghee
1 medium-size onion, to be sliced finely
2 petals of star anise
1 cinnamon stick
1 tbsp garlic paste or 5 cloves of fresh garlic, to be blended
1 cm fresh ginger, to be sliced and blended
2 tsp of "Shan" Bombay Biryani Masala spices

4 tbsp carnation milk to be mixed with 2 tsp rose water
orange colour

1 big onion, to be cut into fine rings and fried until golden brown
coriander leaves, to be roughly chopped
mint leaves, to be roughly chopped
raisins
cashew nuts

Method:
Bring a big pot of water to boil and then, add some salt.  Add in soaked rice and cook until the rice is half cooked.  Remove from heat and thoroughly drain the water through a fine sieve.

Add ghee to a big pot.  Once hot, stir-fry the sliced onion, star anise, cinnamon stick, garlic & fresh ginger paste and "Shan" spices until fragrant.  Then, add rice and stir thoroughly.  Cover and cook over low heat for about 10 minutes.

Then, spread carnation milk/rose water mixture over top of rice.  Sprinkle drops of orange colour over top of rice.  Do not stir.  Cover and cook over low heat for another 10 minutes.

Once done, sprinkle coriander & mint leaves, raisins and cashew nuts.  Stir well before serving!

Chicken Biryani
Ingredients (serves 4 to 6):
750 g chicken, to be cut into pieces
5 medium size onions (about 300 g), to be finely sliced into rings
4 medium-size tomatoes (about 300 g), to be chopped
3 tbsp chopped ginger
1 tbsp garlic paste or blended fresh ginger
200 g plain yoghurt
ghee or oil
1 packet "Shan" Bombay Biryani Masala

Method:
Fry onions in hot ghee or oil until golden.  Add chopped tomatoes and fry until the oil separates.

Add chicken, garlic, ginger, yoghurt and Shan Bombay Biryani Masala.  Stir-fry for about 15 minutes. Add 1 cup of water (a little at a time) and cook over low heat until chicken is tender.

Increase heat and stir-fry until oil separates from the gravy.  Serve with Biryani rice, Acar Timun (cucumber pickle) and Paceri Nenas (pineapple pickle).

Paceri Nenas
Ingredients:
500 g fresh pineapple (or canned), to be cut into 1 cm cubes
1 tsp fresh tamarind, to be mixed with 4 tbsp water

Blended Ingredients:
12 stalks dried chillies, to be cut into pieces and soaked in hot water
2 cloves garlic, to be sliced
1 cm ginger, to be sliced

Stir-fry Ingredients:
1 stalk curry leaves
1/2 tsp biji sawi (mustard seeds)
1 medium-size onion, to be sliced finely
1 tbsp sugar
1 tsp salt

2 tbsp oil

Method:
Add blended ingredients and tamarind water (without seeds) to pineaple and mix well.

Heat oil in a pot and add the stir-fry ingredients.  Fry until fragrant.  Then, add the pineapple cubes. Cook further over low heat until the gravy is slightly thickened.

Acar Timun (Cucumber Pickle)
Ingredients:
1 long cucumber, to be quartered, seeded and sliced into 4 cm pieces
1/2 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp salt

4 tbsp white vinegar
2 tbsp sugar

Method:
Add vinegar and sugar into a small pot and bring to boil.  Leave it aside to cool.

Add chilli, coriander, turmeric powders and salt to sliced cucumber.  Mix well.  Then, pour vinegar/sugar mixture over cucumbers.  Leave overnight.  Store in a bottle for later use.

Bon Appetit!