Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------SERVES: 6------------------------------

----------------------CHICKEN SAVOURY---------------------------
=============== Half tsp chilli powder
1 3/16 ea Chicken or Chicken pieces Half tsp ground black pepper
5 T Ghee or oil Half tsp ground turmeric
2 T Blanched almonds 1 t Ground cummin
2 T Sultanas 1 t Salt
4 sm Potatoes, peeled halved 2 md Tomatoes, peeled and chopped
2 lg Onions, finely chopped 2 T Yoghurt
5 ea Cloves garlic, finely 2 T Chopped mint leaves
-chopped Half tsp ground cardamom
1 T Fresh ginger, finely chopped 5 ea Piece of cinnamon stick

------------------------BRIYANI RICE-----------------------------
============ 2 1/2 ea Piece of cinnamon stick
500 ea Basmati (Long Grain) rice Half tsp powdered aromatic
2 ea a half Tbl ghee -ginger
1 lg Onion 2 t Rose water (essence)
A good pinch of powdered 1 ea half tsp salt
-saffron 4 c Strong chicken stock
5 ct Pods A) Chicken Savoury
3 ea Whole cloves

Cut chicken into serving pieces. Heat half the ghee in a small frying
pan, fry almonds until golden; drain. Fry sultanas for a few seconds
and set aside. Fry peeled and halved potatoes until brown, drain and
reserve. Pour any ghee left in the pan into a large saucepan, add
remaining ghee and fry onion, garlic and ginger until onion is soft
and golden. Add chilli, pepper, turmeric, cummin, salt tomato. Fry,
stirring constantly for 5 mins. Add yoghurt, mint, cardamom and
cinnamon stick. Cover and cook over low heat stirring occassionally
until tomato is cooked to a pulp. (It may be necessary to add a
little hot water if mixture becomes too dry and starts to stick to
the pan). When mixture is thick and smooth, add chicken pieces and
stir well to coat them with spice mixture. Cover cook over very low
heat until chicken is tender, approx. 35-45 minutes. There should be
very little thick gravy left when chicken is cooked. If necessary,
cook uncovered for a few minutes to reduce gravy. B) Briyani Rice
Wash rice well and drain in colander for at least 30 minutes. Heat
ghee and fry onion until golden. Add saffron, cardamom, cloves,
cinnamon stick, aromatic ginger and rice. Fry stirring, until rice is
coated with the ghee. Add rose water and salt to hot stock, pour over
rice mixture and stir well. Add chicken savoury and potatoes and
gently mix into rice. Bring to boil. Cover saucepan tightly, turn
heat to very low for 20 minutes. DO NOT lift lid or stir while
cooking (Impt!). Spoon briyani onto a warm serving dish. Garnish with
almond sultanas and serve immediately. GARNISH CUCUMBER RAITA 2
Large cucumbers 2 tsp salt 1 small clove garlic Qtr tsp finely grated
fresh ginger 1 cup yoghurt lemon juice to taste Peel slice
cucumbers very thinly. Put in a bowl, sprinkle with salt and chilli,
leave for 1 hour in fridge. Pour off the liquid, pressing as much as
possible. Mix garlic and ginger into yoghurt, then stir in the
cucumbers and combine thoroughly. Taste and add more salt if
necessary. Add lemon juice to taste. Serve chilled. Source: ASIAN
FOODS-Charmaine Solomon Compiled by Imran C. (GC-OZ)

Submitted By IMRAN CHAUDHARY On 02-27-95

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