Chicken Biryani
Serves: 6 to 8
6 1/2 Tbsp Oil
4 Potatoes, peeled and chopped
2 Onions, finely chopped
2 Cloves Garlic, minced
1 Tbsp Ginger Root, minced
1/2 Tsp Chili Powder
1/2 Tsp Black Pepper
1/2 Tsp Tumeric
1 Tsp Cumin
2 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Tomatoes, chopped
2 Tbsp Yogurt, plain
2 Tbsp Fresh Mint Leaves, chopped
1/2 Tsp Cardamom, ground
2 Pieces Cinnamon Stick
2-3 Lb Chicken Breast, skinless & chopped into chunks
1 Pinch Saffron
- My FAV: Spicely Organic Saffron
*Can be hard to find in stores
5 Cardamom Pods
3 Whole Cloves
1/2 Tsp Ground Ginger
1 Lb Basmati Rice
4 Cups Chicken Stock
In a large pan, use 2 tbsp of the oil and fry the potatoes until they are slightly browned. Drain and remove the potatoes from the pan to set aside. Add remaining oil to the pan and brown the onion, garlic and ginger until the onion is soft. Add the chili, pepper, cumin, tumeric, salt (1 tsp) and tomatoes. Stir for 5 minutes. Add in the yogurt, mint, cardamon (ground) and cinnamon stick (1). Cover and cook over low heat until the tomatoes are cooked down slightly (5-10 minutes). If mixture becomes too dry add some water.
Then add the chicken pieces and mix well. Cover and cook on low heat until chicken is tender (40-45 minutes). Meanwhile, wash the rice and drain for 30+ minutes. In a large bowl, mix the rice with saffron, cardamom pods, cloves, cinnamon stick (1), and ginger (ground).
In a large pot, heat the chicken stock with the remaining salt (1 Tsp). When it is hot, pour in the rice mixture, as well as the potatoes and chicken mixture. Mix well. Bring to a boil, then cover and reduce to low heat for 20-25 minutes. Serve warm! Enjoy!
Raita
Serves: 5
1 Cup Yogurt, plain
1 Cup Cucumber, seeded and chopped small
1/2 Cup Fresh Cilantro, chopped
2 Tsp Green Onions, chopped
1/4 Tsp Coriander, ground
1/4 Tsp Cumin, ground
Mix all ingredients and refrigerate. Serve chilled.
Gulab Jamun (Dessert)
Yields 16-20
Dough Mixture:
1 Cup Dry Milk Powder
3 Tbsp All Purpose Flour
2 Tbsp Butter, melted
1/2 Tsp Baking Powder
1/2 Cup Warm Milk
1 Pinch Cardamom, ground
Optional:
1 Tbsp Almonds, chopped
1 Tbsp Raisins, chopped
1 Tbsp Pistachio, chopped
Syrup:
1 1/4 Cup Sugar
1 Cup Water
1 Tsp Rose Water - food grade
- My FAV: Heritage Products Rosewater, Rose Petals, 8-Ounces (Pack of 3)
*I use this rose water for cooking and skin care - it is food grade
1 Pinch Cardamom, ground
Oil, for Frying
**A Note before starting: If you don't have ground cardamom (like me) you can ground it with a mortar and pestle:
Mix the dough ingredients together. First the dry ingredients and then add in the liquid (butter & milk). Mix well, cover, and let rest for 20 minutes.
In a medium size pan, stir the sugar, water, rose water and cardamom together. Bring to a boil for 1 minute and then set aside.
Once dough has rested. Knead and make into 16-20 small balls. Fill a large pot with oil for frying. Make sure there is AT LEAST 1 1/2 - 2 inches of oil in the pot. Heat the oil over medium heat for 5 minutes before cooking the balls. Only cook a few at a time. Place the balls in the oil and cook. Once they float to the top, cook for a few more minutes or until they are golden brown. Remove and place them on a paper towel on a plate to allow them to drain and cool slightly.
Reheat the pan with the syrup over medium heat. Place the balls in the syrup and cook for 5 minutes. Make sure to rotate them. Then remove and drain. Serve warm or cool. Yummy!!
