Tuesday, March 16, 2010

Arabic Chicken Biriyani Recipe: By Badhige


1 whole chicken cut to 4-6.
1 teaspoon salt.
1 teaspoon curry powder.
1/4 teaspoon ground black pepper.
1/2 teaspoon ground turmeric.
4 whole cardamom pods.
6 whole cloves.
6 black peppercorns.
1 bay leave.
1 cinnamon stick.
1 large onion, finely chopped.
2 cloves garlic, crushed.
2 teaspoons grated fresh ginger.
1 large carrot sliced.
1 large potato, chopped.
1 tablespoon tomato paste.
1/4 cup yogurt.
1/4 cup water.
1 small tomato chopped.
1/2 frozen peas.
1/4 cup fresh parsley or coriander, finely chopped.
3 cups basmati rice.
Pinch of saffron soaked in 1/4 cup rose water.


1)Sauté onion, with olive oil add garlic, ginger, whole spices, stir, cook 5 minutes.

2)Add chicken, salt, ground spices, stir, cook, until chicken brown, add chopped tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.

3)In small pan shallow fray potato and carrot.

4)After 30 minutes add potato and carrot to the chicken mixture cooked for 5 minutes then add peas, cooked until all the vegetables are tender.

5)Make basmati rice:in a deep pan bring to boil water with 1 tablespoon salt, and 1 tablespoon oil, add basmati rice, and boil it for 8 minuets. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.

6)In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water all over the rice, sprinkle fresh parsley on top, cover with parchment paper and aluminum paper, bake in preheated oven 350 F for 20 to 25 minutes.

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