2 large onion, peeled
2 cl garlic, crushed
2 inch piece gingerroot, fresh peeled
2 tbsp curry powder
1 tsp turmeric
4 tbsp natural yogurt
1 salt to taste
1 fresh gournd pepper to taste
6 green cardamoms
1 cinnamon stick
2 cup brown basmati rice, l-grain if basmati is not
2 cup ordinary brown rice
3 1/4 cup water
1 lemon wedges, to serve
1 fresh coriander, to serve
Directions
Thinly slice 1 onion and set it aside. Cut the other onion into
chunks, then puree it to a paste with the garlic, gingerroot, curry
powder, turmeric and yogurt. If you do not have a blender or food
processor, then grate the onion and gingerroot and mix with the other
ingrededients. Add plenty of seasoning, then spoon this mixture over
the chicken thighs, spreading it evenly over them and turning to coat
all sides. Cover and chill for 1-24 hours, the longer the better.
Heat the oil in a large heavy-bottomed saucepan or flameproof
casserole. Add the sliced onion, bay leaves and cardamoms, then cook,
stirring often, until browned-about 20 minutes. Use a slotted spoon
to remove half the onion from the pan and reserve for garnih. Push
the rest of the onion to one side. Add chicken portions, reserving
the juices from marinating and brown them all over. Add the rice to
the pan, sprinkling it down between the chicken. Tuck the cinnamon
stick in between the chicken, then scrape all the marinating juice
into the pan. Pour in 3 3/4 cups of water. Bring to a boil, then
reduce the heat and cover pan tightly. Leave to gently for 30-35
minutes, until the rice has absorbed the water and the chicken is
tender. The biriani should be moist. Transfer the birmani to a
serving dish, or serve it from the cooking pan, sprinkling the
reserved onion over and addin flavor. Add lemon wedges for
garnish-their juice should be squeezed over before the birani is
eaten.
No Food Exchanges were listed.
Source: The Diabetic Cookbook by Bridget Jones
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 nice folks
Chicken Biriani Recipe brought to you by Recipe Ideas
Categories: Chicken; Diabetic; Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into the distant past, at least as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some ancient tablets in Sumerian which show 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 drinkers feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and desserts, something we still use today. Aspicius informs us how the chefs of Roman times used many herbs, including some familiar names such as thyme, fennel and asafoetida. During the following few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this the best cooks and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down popular recipes of the day. By the advent of the 1900s, recipe books are in great demand, as a result of higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Chicken Biriani recipe.
