Good bryani are hard to come by nowadays. There used to be a few good eating places that serves a good hearty bryani but the taste is often watered down when business thrives.
It's high time we try to whip up a good meal. Handy tips from true blue Indian friends and a good cookbook that is out of print come in useful.
Preparation : Dice 4 pieces of chicken fillet and marinate with a dash of pepper.
Use equivalent amount of basmati rice with water using a measuring cup. 2 cups serve 4 persons.
Spices (whole) : 3 green cardamon seeds, 3 cloves, 2 short cinnamon quills
Spices (ground) : cumin, coriander seed, black pepper, chilli powder
* Tip : dry fry spices on a moderately hot pan till the first aroma drifts through the air - whole spices first, then powered (separately).
Fresh herbs : 2 onions sliced finely, 2 garlic cloves chopped, 1 knob of ginger grated finely, coriander,
Vegetables : tomatoes (sliced thinly)
Liquid : Yoghurt, Saffron threads soaked in warm milk, Lemon juice (from 1/2 a fruit), vegetable oil
1. Boil rice and whole spices with salt (start with 1 tsp and add gradually according to taste) and water. Keep warm.
2. Stir fry onions in heated oil in a heavy frying pan or kwali till golden taking care as they turn brown easily.
3. Increase heat a little. Add chicken pieces, garlic, ginger and ground spices. Mix well. Do not overcook.
4. Mix chicken meat and tomatoes with the boiled rice (discard the whole spices).
5. Bake in preheated oven at 150 C for 5 - 7 minutes. Drizzle all the liquids (lemon juice, saffron milk, yoghurt)
6. Garnish with coriander leaves.
7. Add raisin and almond flakes or cashew nut topping.
8. Serve with pappadam.
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