3/4 cup rice basmati or long-grain rice
1 1/2 cup less 2 tbsp water
1 tsp oil
1 salt to taste
1/2 lb chicken cut into small pieces
3 tbsp oil
1 large onion chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1 bay leaf
2 cloves
2 cardamoms
1 pinch cinnamon
1 small tomato quartered
1 small potato peeled and quartered
3 tbsp plain yogurt
1/4 tsp saffron
Directions
Wash rice and put in a small saucepan with all above ingredients.
Bring it to a boil on high heat, then cover and simmer gently until
all the water is absorbed. The grains should be tender but firm. Set
aside uncovered. Heat oil in a large saucepan (medium heat), add
onions and fry till golden around the edges, add garlic and ginger.
All at once add all the spices and fry one minute longer. Add all
other ingredients except saffron. Add salt to taste. Cover and cook
on low heat till chicken is tender, stirring occasionally (about 1/2
hour). There should be very little liquid remaining in the pan.
(During cooking a little water may be added if necessary to avoid
sticking). Add half the prepared rice, spreading it evenly over the
mixture, drizzle one tbsp of oil over it and add the saffron mixed
into two tsp of milk. Cover with remaining rice, cover and cook on
very low heat for ten minutes. Serve accompanied with whipped,
lightly sweetened yogurt. The chicken could be substituted with 1/2
pound of mixed vegetables.
Servings: 8 servings
Biryani Rice Recipe Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Historians have proved the existance of recipes back into the distant past, certainly as far back into history as ancient Egypt, and maybe even further. However, generally, these ancient cookbooks were just simple hieroglyphic recipes for food preparation.
During Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans made use of many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. During the succeeding few hundred years, the powerful families of Wesstern Europe competed to serve the most exotic meals, and as a consequence, chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes common in their social group. By the arrival of the 1900s, recipe publications were highly popular mostly due to more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Biryani Rice Recipe recipe.
