Recipe: Indian Chicken Briyani FoodTravelLive x Chicken Scrawlings
The privilege of having friends who are amazing cooks – is better than being married to a chef because chef hardly does the cooking at home! As Julia Child once said “People who love to eat (and cook) are always the best people.” Most of my tribe who loves to eat, also love to cook and do a kickass job out of it.
Check out Food Travel Live’s blog for some rich and delicious recipes.
I’m always afraid to cook Indian food as my knowledge of spices is really limited. With Portuguese colonial blood running through her vein, Food Travel Live has cultural and historical anecdotes on dishes and spices that have made their way to India and elsewhere in Asia across the trade routes.
I’ll leave you with the list of ingredients, head over here to check out how to cook it. We had our briyani with a lovely green pea chutney – recipe here and Raita (yogurt and finely grated courgettes inside) – recipe to come.
Ingredients for Chicken Briyani
800 Grams Chicken on bone, cut into medium sized pieces
1 ½ Cups Long grained Basmati Rice, soaked
½ cup Yogurt
1 Tbsp Lemon juice
2 Tbsp Ginger – Garlic paste
1 Tsp Turmeric powder
1 Tsp Red chilli powder
2 Tsps Garam masala powder
½ Tsp Green cardamom powder
4-5 large Onions sliced and deep fried till golden (Birista)
2 large Tomato, cut in round slices
½ Tsp Caraway seeds (shahi jeera)
10 Green cardamoms
5 Black cardamoms
2 one inch piece Cinnamon sticks
2-3 Bay leaves
2 Inch piece Ginger julienne
2 green chillies, slit
½ Cup Fresh coriander leaves, chopped
½ Cup Fresh mint leaves, torn
2 Tbsp Dried rose petals
7-8 dried Prunes, pitted and roughly chopped
1 Tsp Kewra water
1 Tsp Rose water
1 Tbsp or as desired Clarified Butter/ Ghee
Salt to taste
Dough made of flour and water, to seal
For aperatif, we had these fried fritter snacks – prawns, potatoes, chick pea flour and a bit of rice flour. Stay tuned for this recipe.
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