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
Food historians have proved the existence of recipes back into the far past, in truth as far back into history as early Egypt, and maybe further still. In practice though, generally, these ancient cook books were just simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are some ancient tablets in the Sumerian language 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 making anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which appeared in the 14th Century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that is served today, but instead accounts of the types of meals enjoyed by the rich and powerful of the time. Over the next few centuries, the rich families of Wesstern Europe tried to serve the most exotic meals, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing popular recipes of the day. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Biriani recipe.
