Subj : Woolworth's Top 10 - 03
To   : All
From : Dave Drum
Date : Tue Apr 02 2024 16:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Biryani Cooked Over Fire
Categories: Poultry, Vegetables, Dairy, Herbs, Chilies
     Yield: 6 servings

   1/2 c  Grated carrot
   1/2 c  Fried onions
 1 1/2 c  Double-thick plain yoghurt
     3 ts Coarse salt
     3 ts Cumin seeds; toasted
   1/4 ts Fresh turmeric; grated
     5 ts (heaped) red masala
     2 ts Paprika
     4    Sticks cinnamon
   1/4 c  Lemon juice
     2    Star anise
     6    Green cardamom pods
     3    Whole long green chilies
     3 ts White vinegar
     2 kg (4.5 lb) chicken
     5 md Potatoes; peeled; halved
   600 g  (21 oz) basmati rice
   1/2 c  Preboiled masoor (brown
          - lentil dhal)
       pn Saffron
     3 ts Ghee
     2 c  Plain double-thick yoghurt
    30 g  (1 oz) fresh coriander
       pn Salt
     1    Long green chile
   1/4 ts Cumin
          Fried onion; to garnish

MMMMM----------------------------DHAI---------------------------------
     2 c  Double think yoghurt
          Salt
    15 g  (1/2 o) fresh coriander
     1    Green chile
     1 ts Cumin

 Blend the carrots, fried onions and yoghurt until
 smooth. Mix with the salt and spices.

 Divide the chicken into 8 pieces. Mix the spice mixture
 with the chicken and potatoes and marinate for 12-24
 hours.

 Parboil the rice.

 Generously oil a heavy-based cast-iron pot with your
 hand to prevent the chicken from sticking. Sprinkle ¼
 cup of the masoor, then layer the marinated chicken and
 potatoes to cover the bottom of the pot. Reserve the
 excess marinade.

 Add three-quarters of the rice and the remaining 1/4 cup
 boiled masoor to the excess marinade and mix well,
 coating all the rice. Layer this over the chicken in the
 pot.

 Place the remaining rice on top of the masala rice so
 that you only see white rice. Sprinkle a large handful
 of fried onion over the rice.

 Mix the saffron with 1/2 cup boiling water. Pour over
 the contents of the pot in a circular motion. Add the
 ghee in the same manner.

 Cover the pot with its lid and seal with foil. If you’re
 cooking over a fire, use a flour-and-water solution to
 make a dough and seal the edges of the pot.

 Cook over a high heat for 15 minutes, then reduce the
 heat to medium-low and cook for 45 minutes.

 Make the dhai by blending the ingredients together until
 smooth.

 Remove the biryani from the heat and serve with the
 dhai.

 COOK’S NOTE: Biryani is also served with fried poppadoms
 and kachumber salad (fresh chopped tomatoes, cucumbers,
 onions, lemon juice and sometimes chilies).

 Published in Woolworth's Taste Magazine

 Recipe By: Mohammed Adam

 Makes: 6 servings

 RECIPE FROM: https://taste.co.za

 Uncle Dirty Dave's Archives

MMMMM

... Some people drink from the fountain of knowledge; others just gargle.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)