Chicken biryani recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken biryani Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken biryani.

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

 Iraqi Biryani Recipe - Chicken and Vegetables Rice Recipe - Machboos

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Kabsa Recipe - Best Kabsa Recipe

Kabsa or Kabseh main dish is mostly served in Saudi Arabia and other Arab states of the Arabian gulf. Enjoy one of the best Kabsa Recipes with chicken and learn how to make it.

Serves: 4-6
Difficulty: Medium
Prep and Cook time: 1 hour

Ingredients
2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tsp ground cardamom
1 tsp ground corriander
10 cloves
1/2 tsp nutmeg
1/2 tsp 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth
2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Preparation
In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.

In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

More kabsa recipes
Saudi Kabsa Recipe
Kabsa

Source: dedemed

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Lamb Machboos and Dakkous

No dish is more symbolic of Kuwaiti hospitality than Lamb Machboos, which is traditionally prepared by Bedouins with a freshly slaughtered sheep to feast a visitor. Today, mutton retains its popularity and is widely available in supermarkets and butcher shops.

Contrary to Western methods of cooking meat, this dish is prepared by first simmering the meat in water, then browning it in oil and spices. The stock is used to prepare the rice, and a flavorful garnish ( heshew ) and tomato sauce ( dakkous ) are served over the top before eating. Chicken machboos can be prepared in essentially the same manner, but of course cooking time is reduced.

Basic Dish

Ingredients:

• 1 leg of lamb or 1k. boneless lamb
• 1 whole cinnamon stick
• 2 whole cloves
• 4 cardamom pods
• 1 onion, cut in quarters
• Salt
• 1 teaspoon ground cardamom
• 1/4 cup oil
• 3 cups Basmati rice

Preparation:

• Pinch of saffron threads soaked in 1/4 cup warm water
• Wash a leg of lamb or large lamb pieces thoroughly and place in a pot. Cover with water and spices, and simmer one hour or more till the meat is tender. Add salt after half an hour. When meat is tender, remove the meat, and strain and reserve the stock.
• While the meat is cooking, rinse the rice, leave to soak in cold water for 15 minutes, then drain well. Also prepare the heshew and dakkous .
• In a separate pan, heat 1/4 cup oil. Sprinkle meat with a teaspoon of ground cardamom, brown it in the oil and remove. To the remaining oil add the drained rice and 4 cups of stock. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat. Cover well and warm on lowest heat for 15 minutes. Spoon rice onto a shallow dish, top with heshew and meat. Serve with dakkous . Serves 4-6.

Garnish ( Heshew )

Ingredients:

• 1/3 cup sultanas, soaked in water
• 1/3 cup pine nuts
• 1 large onion, chopped
• 1 teaspoon each ground cumin, cardamom and black lime powder

Preparation:

• Brown onions in a non stick pan without oil, stirring continuously. Add pine nuts and brown, then add drained sultanas and spices. Set aside.

Sauce ( Dakkous )

Ingredients:

• 1/4 cup oil
• 1 small onion, chopped
• 3 cloves garlic, chopped fine
• 1 T. white vinegar
• 4 medium tomatoes, pureed, or 1 can tomato sauce
• 2 T. tomato paste
• 1/2 cup water
• Salt to taste

Preparation:

• Fry onions and garlic till golden. Add remaining ingredients, stir and simmer 5 minutes.

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