Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

July 2019

Rice Recipes

Herbs and Spices Recipes

All Purpose Seasoning

All Purpose Seasoning Recipe
2 tb Minced dehydrated onion 2 tb Seasame seeds 2 tb Parsley flakes 2 ts Oregano 2 ts Garli...

read more

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
742 people have voted
Last Reviewed on 2019-07-23



Tuesday, Jul 23 2019 Download & Print Chicken Biriani recipe  PDF   Rice recipes RSS   New

2019 Best Cooking Recipes

New Recipes

North Indian Stuffed Eggplant

New Cooking Recipes

Tostadas De Pollo Y Frijoles
Tostadas De Pollo Y Frijoles Recipe


2 Tortillas 2 c Cooked, mashed black beans (or refried beans) 2 c Chicken, shredded 1 Tomato, wedged 1 c String beans, cook and amp cool 1 Head lettuce, shredded 1 Green bell pepper, sliced 2 Green onions, diced 1 cn Plain green olives, chopped 1 c Cheddar cheese, grated 2 tb Hot sauce Lay a tortilla on each plate spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese and mound on top of chicken. Sprinkle hot sauce on top. ...

Cooking Magazines: Vegetable Recipes » July 2019   Vegetable recipes RSS   Thumsb up

Dish Of The Day

Pumpkin Biscuits

Pumpkin Biscuits Recipe
1/2 c Hot milk 2 T Butter 3 T Sugar 1/2 c Pureed pumpkin or winter squash 1 t Salt 3 1/4 c...
read more

Category: » Thanksgiving Recipes

View more dishes

>