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February 2019

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Chicken Biriani Recipe

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

Rating: 3.5 Rating 3.5
755 people have voted
Last Reviewed on 2019-02-22

Friday, Feb 22 2019 Download & Print Chicken Biriani recipe  PDF   Rice recipes RSS   New

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1 pastry shell (9 inch) 1 cup cooked diced chicken 1 package frozen or fresh asparagus spears cooked and drained 1 cup shredded Swiss cheese 3 eggs 1 cup light cream Salt and pepper to taste Bake pastry shell at 400 degrees for 5 minutes. Place chicken over bottom of sh ell and arrange asparagus spears over chicken. Sprinkle cheese evenly over aspa ragus. Combine eggs, cream, salt and pepper blend until light and frothy. Pour gently over all. Bake at 375 degrees for about 45 minutes, or until set and kn ife inserted near center comes out clean. Serves 4 6. ...

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