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December 2018

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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
442 people have voted
Last Reviewed on 2018-12-16

Sunday, Dec 16 2018 Download & Print Chicken Biriani recipe  PDF   Chicken Thigh recipes RSS   New

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