Chicken Mughlai Biryani

A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company. It combines ingredients typical to the Mughlai style of cooking.



Ingredients:

1 1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, ground
1/2 cup yogurt
1/4 kg tomatoes
10 green whole cardamom
4 black whole cardamom
2 tbsp black cumin seeds
10 cloves
2 tbsp black pepper
2-4 bay leaves
2 cinnamon stick
2 tsp coriander powder
3 tsp salt
1/2 tsp white pepper
1 tsp ground nutmeg
1 tsp ground mace
2 green chilies chopped
1 tbsp lemon juice
1/2 cup oil
1 tbsp of saffron, dissolved in a cup of hot milk
5 cups rice

Method:

* Heat oil in a pan and add onions. Cook on medium-low heat until golden brown
* Remove onions and add chicken to the pan, stirring until brown. Meanwhile, in a blender, add yogurt and half of the cooked onion and garlic/ginger. Blend and add to chicken
* Also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon
* Add coriander powder, salt and white pepper
* Cook for half an hour on medium heat
* Stir frequently
* When the water has dried up and the chicken is done, add nutmeg and mace

* Boil rice in eight cups of water with salt and the remaining spices
* Cook approximately for 10 minutes
* Drain the water leaving the whole spices with the rice
* In a pan, make alternate layers of rice and chicken
* Add half of the lemon juice, remaining onions and the chilies
* Pour 1/4-cup oil on the top along with the saffron/milk mixture
* Place in pre-heated oven (350 degrees) for one hour

Also See How to make simple Chicken Biriyani

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Chicken Korma

Korma is a traditional dish in South Asian cuisine and is prepared either by using beef or chicken. Korma is cooked for mostly special occasions. Here chicken korma recipe is shared in which the addition of almond and coconut enhances its taste. Due to this addition, this dish becomes very light. It is also called shahi korma or badami korma.


1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

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Chicken Karahi

Chicken Karahi is a spicy blend of spices and chicken from the Indian subcontinent. Here's how to make it! Serves 4-6 .

Ingredients

• 2 pounds of boneless chicken cut into medium size cubes (can use chicken with bones, but cut into very small pieces, about 3 inches in length)
• Salt to taste
• 4 green chilies, coarsely chopped (any kind, preferably the thin long ones)
• 10 whole black peppercorns
• 1/4 cup water
• 2 to 3 tablespoons olive oil or any vegetable oil
• 2 pounds of fresh red tomatoes, coarsely chopped
• Red chili powder to taste
• 2-inch piece of fresh ginger julienned
• Chopped cilantro for garnish

Directions

Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water.

While the above is being done, in a separate "karahi", which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes.

Before serving sprinkle on chopped cilantro and serve in the Karahi, with hot pita bread or any available bread from the market.

The dish is best eaten fresh off the stove with "Dal" as an accompaniment.

Recipe courtesy of Aliyah Imam

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