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
We are able to read the history of meal recipes far back into distant history, at least as far into history as early Egypt, and possibly even further. However, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans made use of many herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy land, such as parsley, basil and rosemary. These new herbs and spices prompted a surge in recipe publications, the majority of which are now in private cookery archives. During the next few centuries, the powerful and wealthy competed to offer the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes common in their social group. By the advent of the 20th century, cookbooks are in great demand, mostly as a result of better eduction, more free time and having more money to spend. The revolution that is television gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Biryani Rice Recipe recipe.
