Ingredients
1 tbsp oil
2/3 cup rice, long grain,
1 (basmati best)
4 cloves
1 cinnamon stick, 2
1 tbsp turmeric, ground
1/2 tbsp pepper, black, ground
1 1/4 cup chicken broth
1 bay leaf
1 tsp cumin, ground
2 chicken thigh,
1 cooked & boned
1/3 cup golden raisins
2 egg, hard boiled
2 tomato, slices
1 fried onion flakes
FRIED ONION FLAKES
1 tbsp oil
1/2 cup onion flakes, dried
Directions
Heat the oil in a 1 1/2 quart saucepan over medium
high heat until hot. Add the rice and stir until it
begins to brown, now add the cloves, cinnamon,
turmeric, and pepper and stir for a minute or so. Pour
in the broth, add the salam or bay leaf, and cumin.
Bring to a rapid boil then cover and reduce the heat
to a very low simmer. Simmer for about 40 minutes.
stir in the chicken and raisins, cover again and let
sit, off the stove, for a few minutes before serving.
Garnish with egg and tomato slices and the onion
flakes. Fried Onion Flakes: Heat oil in a heavy frying
pan over medium high heat. Add dried onion flakes and
stir until brown and crisp. Stores well in an airtight
container.
Servings: 2 servings
Kohnen's Biryani Supremo Recipe brought to you by Recipe Ideas
Categories: Fruit; Grain; Poultry; Rice; Soup
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into antiquity, at least as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early cookbooks were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts are a few clay tablets in ancient Sumerian describing 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 `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs used many spices and herbs, including a few you will know for example bay, fennel and asafoetida. Later, we find two interesting cookery books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are not about the indian curry that is served today, but rather recipes for the types of food on the menus of the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for an increase in books on cookery, the majority of which still exist in private collections. By the time we get to the 1900s, cookbooks are increasing in popularity as a result of better eduction, people having increased leisure time and disposable income. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Kohnen's Biryani Supremo recipe.
