May 2020 13 www.bahrainthismonth.com ramadan feature CHICKEN BIRYANI Ingredients 3 tbsp curry powder 2 tsp ginger, finely grated 2 tsp garlic, crushed and finely chopped 1 tsp garam masala 250ml yoghurt 1kg chicken pieces 100ml oil 2 white onions, finely diced 4 cloves garlic, crushed and finely chopped 4 tsp ginger, finely grated 3 tsp paprika powder 1 tbsp coriander powder 2 tsp turmeric powder 500g yoghurt 3 tbsp fresh mint, chopped 2 tomatoes, chopped For the rice 500g basmati rice 4 cardamom pods 4 tsp garam masala 1 cinnamon stick 2 bay leaves pinch salt pinch black pepper 150ml melted ghee 3 tbsp rose water Method Preheat oven to 180 degrees Celsius. In a large bowl, mix together the curry powder, ginger, garlic, garam masala, salt and yoghurt. Add the chicken pieces to the marinade and coat them completely. Cover and refrigerate for an hour. Heat the oil in a large frypan and cook the onions and garlic until it is light golden brown. Add the ginger, paprika, coriander, turmeric, yoghurt, mint and tomatoes. Cook for five minutes. Add the marinated chicken, reduce the heat and cook covered until chicken is tender - about 20 minutes. Boil sufficient water with the cardamom pods, garam masala, bay leaves, cinnamon stick, salt, pepper and rice. Cook until the rice is soft; drain and keep it aside. In a large casserole dish, starting with rice on the base, place alternate layers of rice and chicken with a sprinkling of melted ghee in between the layers and more ghee on top. Carefully end it with the rice layer topped with rose water. Cover and seal it with a lid. Cook in the pre-heated oven for 20 to 25 minutes. Remove the lid and serve immediately. Makes 4-6 servings Prep time: 2 hours MAIN COURSE
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