Recipe - Moghul Briyani

CHICKEN SAVOURY
1 3/16 kg Chicken pieces
5 tablespoon Ghee
2 tablespoon Blanched almonds
2 tablespoon Sultanas
4 small Potatoes, peeled & halved
2 lg Onions, finely chopped
5 Cloves garlic, finely
Chopped
1 tablespoon Finely chopped fresh ginger
One half teaspoon Chilli powder
One half teaspoon Ground black pepper
One half teaspoon Ground turmeric
1 teaspoon Ground cumin
1 teaspoon Salt
2 md Tomatoes, peeled & chopped
2 tablespoon Yoghurt
2 tablespoon Chopped mint leaves
One half teaspoon Ground cardamom
2 Inch cinnamon stick

BRIYANI RICE
500 g Basmati rice
2 One half tablespoon Ghee
1 lg Onion, finely chopped
A good pinch powdered
Saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1 Inch cinnamon stick
One half teaspoon Ginger powder
2 tablespoon Rose water or rose essence
1 One half teaspoon Salt
4 cup Strong chicken stock

Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds
until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled
and halved potatoes until brown, drain and reserve. Pour any ghee left in
pan into a large saucepan, add remaining ghee and fry onion, garlic and
ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin,
salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint,
cardamom and cinnamon stick. Cover and cook over low heat, stirring
occasionally 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 and cook over very low heat until
chicken is tender, approx. 3545 minutes. There should be only a little
very thick gravy left when chicken is cooked. If necessary cook uncovered
for a few minutes to reduce gravy.

Briyani Rice: Wash rice well and drain in a colander for at least 30
minutes. Heat ghee and fry onion until golden. Add daffron, cardamom,
cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is
coated with the ghee. Add rose water or essence 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 a
very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.
Spoon briyani onto a warm serving dish. Garnish with the almonds and
sultanas and serve immediately.

TNT: Imran C.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
imranc@bit.net.au on Nov 15, 1997