Biriani - Delhi, India

Recipe Ingredients

1 tablespoon	15ml	Saffron
4 teaspoons	20ml	Warm milk
2		Hot green chili peppers - as serranos seeded and stemmed
2		Hot red chili peppers - as serranos seeded and stemmed
2		Onion - chopped (large)
1		Ginger root - peeled
8		Garlic - peeled
1/4 teaspoon	1.3ml	Ground cloves
8		Peppercorns
1/2 teaspoon	2.5ml	Cardamom seeds - 1 16oz box
1		Cinnamon stick - crushed
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
1/4 teaspoon	1.3ml	Poppy seeds
1/4 teaspoon	1.3ml	Ground mace
1/2 cup	8g / 0.3oz	Cilantro or mint leaves
1/4 cup	59ml	Fresh lemon juice
2 cups	474ml	Plain yogurt
3 lbs	1362g / 48oz	Boneless chicken - cut into 1" cubes
		Salt to taste
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Ghee
1		Onion - finely chopped
8		Tomatoes - chopped (large)
2 cups	320g / 11oz	Uncooked basmati or other long-grain rice
1/3 cup	53g / 1.9oz	Raisins - raw cashews, and almonds
6		Hard-boiled eggs - halved

Recipe Instructions

Soak saffron in warm milk for 5 minutes and puree in blender. Add chiles, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put paste into large bowl, add yogurt and mix well.

Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator. In skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion and fry for about8 minutes. Reserve for garnish. In same skillet, cook chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered. Remove chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook, covered over low heat for 15 minutes.

Return chicken and add raisins, cashews and almonds; mix well. Simmer, covered for 5 minutes. Place chicken, eggs and rice in large serving dish in such a way that yellow of the eggs, the saffron-colored rice, the nuts and the chicken make a colorful display. Add reserved onion as garnish.

Source:
A World of Curries - Dewitt and Pais

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