Id is around the corner and for those dreaming of what ‘new’ to serve friends and family, here is an Arabian take to the evergreen biriyani?
Chicken Majboos
Ingredients
Basmati rice: 3 cups (long grain)
Chicken: 10 big pieces (with skin is better)
Onion: 3 (thinly sliced)
Green chilli: 10 (sliced)
Ginger: 2 pieces (chopped)
Garlic: 6 pods (chopped)
Tomato: 2 (whole)
Cardamom: 6
Cinnamon: 3
Cloves: 6
Bay leaf: 1
Pepper: 1 and half tbsp
Carrot: 1 (sliced)
Green peas: a handful (cooked)
Dried lemon: 2
Tomato puree: 3 tbsp
Turmeric powder: 1 tsp
Chicken cube: 1
Refined oil: 5 tbsp
Hot water: 3 cups
Salt: as required
Nuts
Raisins
Method
Wash and soak the rice for 15 minutes and drain. Heat oil in a cooking vessel and add the whole spices and fry for a minute over low heat. Add onion and sauté until golden brown.
Stir in green chilli, ginger, garlic, carrot, green peas and tomato puree. Now add the chicken pieces and sauté it for five minutes.
Add the whole tomato, dried lemon, turmeric powder, chicken cube, salt and three cups of water.
Cover and cook until the chicken is done on medium heat.
Switch off the flame and remove the tomato and chicken pieces from the gravy.
Now measure the gravy and add boiling water to it. (Gravy+boiling water should be 6 cups)
Add rice and mix well. Cook till the rice is done. Grill the chicken pieces or shallow fry them.
While serving, arrange the grilled chicken pieces on top of the rice along with the cooked tomato and garnish with fried nuts and raisins.
Dakkous
Ingredients
Onion: 1small
Tomato: 2 small
Soya sauce: 1 tbsp
Fish sauce:1 tsp
Tomato ketchup: 3 tbsp
Vegetable oil: 1 tbsp
Method
Peel and chop the tomatoes. Heat oil and sauté onion and tomato until it becomes translucent.
Add the ingredients from 3 to 6.
Stir it well for 5 minutes over a low flame and serve with the Chicken Majboos.
