1/2 cup vegetable oil
3 medium onions, chopped fine
2 cloves of garlic, chopped
1 oz fresh ginger, chopped
3/4 lb boneless chicken
2 brown cardamon pods
4 whole cloves
14 whole black peppercorns
2 tsp dried coriander
1 tsp cumin seeds
2 tsp white poppy seeds
2 tsp fresh lemon juice
1/2 tsp garam marsala
1/4 tsp cayenne pepper
1/2 tsp salt
2 tsp tomato paste
2 bay leaves
3/4 cup plain yogurt
1 saffron rice recipe
1 biryani recipe
1 tomato slices
1 green pepper rings
1 fresh coriander
Directions
Heat oil in large, heavy frying pan and saute onions and garlic until
lightly browned. Add ginger, fry another minute or two, then transfer
mixture to a large bowl. Add chicken. Grind together the cardamom,
cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend
with lemon juice, garam marsala, cayenne, salt, tomato paste, by
leaves and yogurt. Stir mixture into vegetable and chicken mixture,
cover and refrigerate for several hours. Using a large, heavy frying
pan, cook mixture, covered, over low heat for 10 - 15 minutes,
stirring often. From The Gazette 91/01/30.
Servings: 6 servings
Chicken Biryani Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be found back into the far past, certainly as far as early Egypt, and possibly even further. Interesting though that maybe, generally, these old records were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main course and dessert, something we still use today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many different spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. As our culinary historical trip moves to more modern times we have a couple of cookery books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the indian food that is familiar to us all today, but instead recipes for the types of meals on the menues of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices such as coriander, parsley, and basil. These new spices and herbs was responsible for an increase in publications on food, many of which are kept safe in private libraries. When we get to the 1900s, cooking publications are highly popular mostly as a result of increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Chicken Biryani recipe.
