Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


March 2019

Chicken Thigh Recipes

Pumpkin Cake Recipes

Pumpkin Cake Three Rivers

Pumpkin Cake Three Rivers Recipe
Cake Mi ture 1 Bo yellow cake mi reserve 3/4 cup 1 Stick butter 1 Egg lightly beaten Pumpkin ...

read more

Chicken Biriani Recipe

Chicken Biriani recipe and other chicken thigh recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Biriani recipe  PDF

2 lg Onion peeled
2 cl Garlic crushed
2 Inch piece gingerroot fresh
peeled 2 tb Curry powder
1 ts Turmeric
4 tb Natural yogurt
Salt to taste Fresh gournd pepper to taste 6 Green Cardamoms
1 Cinnamon stick
2 c Brown basmati rice L grain
If basmati is not available OR 2 c Ordinary brown rice
3 1/4 c Water
Lemon Wedges to serve Fresh coriander to serve 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 mi with the other ingrededients. Add plenty of seasoning, then spoon this mi ture 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 E changes were listed. Source: The Diabetic Cookbook by Bridget Jones Brought to you and yours via Nancy O'Brion and her Meal Master

Chicken Biriani recipe and other chicken thigh recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
540 people have voted
Last Reviewed on 2019-03-24

Sunday, Mar 24 2019 Download & Print Chicken Biriani recipe  PDF   Chicken Thigh recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Garlic Scallop Saute

New Cooking Recipes

Avocado Orange Salad with Walnuts
Avocado Orange Salad with Walnuts Recipe

1/4 c Walnuts, chopped 1 sm Sweet orange, sectioned 1/2 md Firm ripe avocado, diced 1/2 c Turnip, diced Red leaf lettuce, torn, as needed DRESSING 1 1/2 tb Walnut oil OR Peanut oil 1/2 tb Lemon juice OR Lime juice, to taste 1/2 ts Mint 1/2 ts Honey Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat and amp let cool. Combine salad ingredients in a serving bowl and amp toss with the walnuts. In...

Cooking Magazines: Easy Salad Recipes » March 2019   Easy Salad recipes RSS   Thumsb up

Dish Of The Day

Double Delicious Halloween Bars

Double Delicious Halloween Bars Recipe
1/2 Cup margarine or butter 1 1/2 Cups graham cracker crumbs 1 (14 Oz.) Can sweetened condensed milk ...
read more

Category: » Halloween Recipes

View more dishes