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 possible to trace the history of `recipes` far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
Later, we find a couple of interesting cookery books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is served today, but rather accounts of the types of meals eaten by the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an explosion in books on cooking, the majority of which are now in private libraries. The arrival of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Kohnen's Biryani Supremo recipe.
