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hinasif76

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About me: Hi to all, take care, Hina

Member since:19.02.2005

Reviews:51

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Special CHICKEN BIRYANI ( Eastern Cuisine)

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18.07.2005

Advantages:
Taste of east and tasty as well

Disadvantages:
Rich in calorie, Spicy

Recommendable Yes:

15 Ciao members have rated this review on average: very helpful See ratings
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  1. anonymili
very helpful by (96%):
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  2. BIG_NANNA
  3. denella
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Here I am again with another recipe, this is one of my favourite.
Well I guess some of you must be familiar with this Dish called 'Biryani'. It is quite common here in Manchester especially on the Curry mile. When I first came here I decided to taste it as this dish is quite common in my home and family but unfortunately I was not at all happy with the taste. So any of you who have tasted BIRYANI in any Asian or eastern restaurant, please try this one too because genuinely that which is sold out here does not posses the correct taste of Biryani but of course that is my personal opinion.
For those who are unfamiliar with this dish I must add that this is basically a rich dish of rice with meat Korma.

Ingredients of Rice
Rice ------------------- 4 to 5 cups (Soaked)
Whole cloves --------------- 2 to 3
Whole Black pepper ------------- 3 to 4
Cinnamon ---------------------- 1 small stick
Bay leaves --------------------- 2
Salt ----------------------------- 2 Tbsp

Method for Rice
Bring to boil 8 to 9 glasses of water in a big pan with salt, cloves, black pepper, cinnamon and bay leaves. Now add already soaked rice and let it cook till rice are half done. Now sieve the rice and discard the broth.

Ingredients for Korma
Chicken ----------------------- 1.5 kg
Onion --------------------------- 2 to 3 (chopped)
Tomatoes ------------------------ 3 to 4 (chopped)
Yogurt --------------------- 1 cup (Optional)
Ginger paste ----------------- 1 Tbsp
Garlic paste -------------------2 Tbsp
Salt -------------------------- to taste
Red chilli powder --------------- 1 tsp
Turmeric powder ----------------1/2 tsp
Cumin powder --------------------1 tsp
Garam masala ------------------ 1 tsp
Coriander powder ----------------- 1 tsp
Green Chillies -------------------- 4 to 5 (chopped)
Fresh Coriander leaves ----------------- few
Oil ---------------------------- 3 to 4 Tbsp

Method for Korma
Heat oil and fry onion till golden. Now add Chicken and fry with ginger/ garlic paste. Now add salt, red chilli powder and turmeric powder and fry well.
Add tomatoes, cumin powder and coriander powder and cook on medium heat for a while till tomatoes are tender. Now add yogurt, cook for a while and leave to simmer on low heat till chicken is tender. Lastly add green chillies, coriander leaves and sprinkle garam masala. Korma for the Biryani is ready.

Method for Biryani
In a big pan place one layer of half done rice then a layer of chicken korma, again a layer of rice, then korma finishing it off with the layer of rice. Sprinkle a pinch of yellow food colouring (optional). Cover the lid and place this pot on a very low heat for 15 to 20 minutes. When ready mix the Rice and Korma gently and serve it in a serving dish with Riata.

For RIATA
Yogurt ---------- 1 cup
Salt ------------ pinch
Pepper --------- pinch
Cumin powder ----------- ½ tsp
Beat yogurt with all the above seasonings and serve with Special Chicken Biryani.

My hubby thinks I make the best Biryani, do try and tell me what you think.

Enjoy………….
Take care and thank you for reading.
Hina.

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Comments about this review »

MAFARRIMOND 02.10.2007 17:37

Mmm sounds very tasty. Maureen x x

armychick 19.08.2005 17:02

Yummy!! tummy's growling! naomi x

micheledog 08.08.2005 21:24

yum, little sis, ive copied this ready to cook one of these days, although im not a good cook, i love any thing spicy, speak to you soon sis <<<8>>> huggs X x X michele x xx

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This review of Recipes for Main Courses has been rated:

"exceptional" by (4%):

  1. anonymili

"very helpful" by (96%):

  1. MAFARRIMOND
  2. BIG_NANNA
  3. denella

and 19 other members

The overall rating of a review is different from a simple average of all individual ratings.