This is my own modification of the traditional Anglo Indian Biryani recipe, that works especially well with leftover roast chicken. I've actually tried it with guinea fowl, after making the pot roast recipe below, and it came out great.
These amount are based on a 4lb chicken that has already fed 2 people.
This recipe will easily feed 4 more from the same chicken.
The basic premise here, is to first, make a broth with the bones and whole spices.
Then make the Green Masala, and fry the leftover cooked chicken in that.
Then fry the rice, in the chicken / green masala.
Then add the broth, and cook till ready.
Ingredients:
Broth:
1 onion roughly chopped
4 cloves garlic roughly chopped
1 piece of thumb sized ginger roughly chopped
1 stick of celery roughly chopped
1 carrot roughly chopped
2 sticks of cassia bark (cinammon)
6 cloves
5 green cardomon pods
10 black peppercorns
2 pints of water
Green Masala / Rice:
10 curry leaves
1 onion finely chopped
4 cloves of garlic finely chopped
1 piece of thumb sized ginger finely chopped or grated
1 small bunch fresh green coriander (about the amount you get for 79p in a supermarket) - finely chopped.
1 tablespoon dried mint
2-4 green chillies
1 tsp tumeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp mustard powder
1/4 black pepper
1 tablespoon cider vinegar
leftover chicken
380g rice
2 tablespoons natural yoghurt
1-2 tsp salt (to taste)
1/2 lime (optional)
2 large pots....1 for the broth, one oven proof pot for the biryani.
Method:
1. First remove all the leftover chicken from the bones, and break the bones down into small single pieces.
2. Place all the broth ingredients into a large pot and bring to the boil. Turn down to a simmer and cover the pot.
3. Next, heat 1tbls of sunflower or vegetable oil in the oven proof pot or casserole. Add the curry leaves and fry for about 1 min until they are slightly browned at the edges.
4. Add the onions, garlic and ginger and fry on medium heat until soft.
5. Add the green coriander, mint and green chillies, and continue to fry on a medium heat for about 3-4 minutes.
6. Add the tumeric, ground coriander, cumin, mustard powder and black pepper. Fry for about 1-2 mins, then add the vinegar.
7. When the vinegar has evaporated, add the chicken and fry for 2-3 mins until well coated.
8. Add the rice and fry for another 2-3 mins and stir in the yoghurt. Take the pan off the heat. Pre heat the oven to 180 degrees C.
9. When the broth has had about 45 mins, remove from the heat and pass through a colander to remove the bones / veg etc from the liquid.
10. Pour the liquid into the rice pot, enough so that it covers the rice with about 1/2 inch to spare. If there's not enough liquid, add some hot water. Add the salt, and bring to a simmer.
11. Cover the pot and place in the oven. After 15 mins check to see if all the water has been absorbed. If not place back until this is the case. When all the water has been absorbed, turn off the heat and leave in the oven for a further 15-30 mins. This gives a chance for the rice to absorb all the steam and improves the flavour even more.
12. Before serving, squeeze the lime into the biryani and mix. This goes especially well with Mushroom Dhal (see next recipe)..
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, 25 September 2008
Pot Roast Guinea Fowl (or Chicken) with Chickpeas - Mike Gorman
This recipe works equally as well with a good free range chicken.
Ingredients:
1 Guinea Fowl (about 4lbs or 1.8kg)
1 onion (chopped)
4 shallots (chopped)
1 stick of celery (chopped)
6 cloves garlic (chopped)
2 carrots (chopped)
1 tin of chick peas
1 tsp smoked paprika
3 anchovy fillets (chopped)
2 bay leaves
250 ml white wine
250 ml water (boiling)
olive oil
a small knob of butter
You will need a large pot or casserole with a tight fitting lid, and a large frying pan.
Method:
1. In the large pot, fry the anchovy fillets in olive oil and the butter, for about 30 secs - 1 min, until they've more or less disintigrated into a paste.
2. Add the onion, shallots and garlic, and fry them until softened.
3. Add the celery and carrots, and fry for 5 mins on medium (careful not to burn)
4. Add the smoked paprika, and stir into the mixture for about 1 min.
5. Add the wine, bring to the boil and then add the boiling water and bay leaves, and bring down to a gentle simmer. Add the chickpeas and cover the pan.
6. Pour about 1tbls of olive oil into the large frying pan, and heat up. Brown the guinea fowl on all sides. It will spit and splatter quite a lot, but you can turn it by using a cloth to protect your hands, and manipulating it by the legs and wings.
7. When browned, carefully place the bird into the casserole or pot, sitting in the broth. Cover with a double layer of foil, shiny side down, and place the lid firmly on top of this.
8. Cook in a 200 degree oven for 1 hour, then remove the lid for 15 mins, to crisp up the skin.
9. Remove the bird to a warmed plate, and let rest for 10 mins. Meanwhile, place the Casserole on the stove, and bring the broth to a simmer. Mashing a few chick peas and carrots with a fork at this stage will help thicken it a litte.
10. Serve with boiled rice or mashed potatoes.
Ingredients:
1 Guinea Fowl (about 4lbs or 1.8kg)
1 onion (chopped)
4 shallots (chopped)
1 stick of celery (chopped)
6 cloves garlic (chopped)
2 carrots (chopped)
1 tin of chick peas
1 tsp smoked paprika
3 anchovy fillets (chopped)
2 bay leaves
250 ml white wine
250 ml water (boiling)
olive oil
a small knob of butter
You will need a large pot or casserole with a tight fitting lid, and a large frying pan.
Method:
1. In the large pot, fry the anchovy fillets in olive oil and the butter, for about 30 secs - 1 min, until they've more or less disintigrated into a paste.
2. Add the onion, shallots and garlic, and fry them until softened.
3. Add the celery and carrots, and fry for 5 mins on medium (careful not to burn)
4. Add the smoked paprika, and stir into the mixture for about 1 min.
5. Add the wine, bring to the boil and then add the boiling water and bay leaves, and bring down to a gentle simmer. Add the chickpeas and cover the pan.
6. Pour about 1tbls of olive oil into the large frying pan, and heat up. Brown the guinea fowl on all sides. It will spit and splatter quite a lot, but you can turn it by using a cloth to protect your hands, and manipulating it by the legs and wings.
7. When browned, carefully place the bird into the casserole or pot, sitting in the broth. Cover with a double layer of foil, shiny side down, and place the lid firmly on top of this.
8. Cook in a 200 degree oven for 1 hour, then remove the lid for 15 mins, to crisp up the skin.
9. Remove the bird to a warmed plate, and let rest for 10 mins. Meanwhile, place the Casserole on the stove, and bring the broth to a simmer. Mashing a few chick peas and carrots with a fork at this stage will help thicken it a litte.
10. Serve with boiled rice or mashed potatoes.
Saturday, 20 September 2008
Penne with Chicken, Rocket and Pine nuts - Steve Brown
Serves 4.
Ingredients:
2 large chicken breasts
250g penne
1 tbsp. olive oil
2 shallots, finely chopped
2 garlic cloves, peeled and crushed
50g pine nuts, lightly toasted
125g rocket
1 tbsp. wholegrain mustard
200ml extra-thick double cream
150ml dry white wine
Salt and freshly ground pepper
Parmesan. freshly pared, to serve
Method:
1. Chop the chicken into 2cm cubes and brown in the oil. Remove from the pan.
2. Fry the shallots, garlic and pine nuts for about 3 minutes.
3. Add the white wine and boil rapidly until reduced by half.
4. Stir in the cream, mustard, salt and pepper
5. Cook the pasta and drain well.
6. Toss the pasta, chicken and rocket in the sauce and serve with the freshly pared parmesan.
The dish goes well with a tomato and basil salad.
Ingredients:
2 large chicken breasts
250g penne
1 tbsp. olive oil
2 shallots, finely chopped
2 garlic cloves, peeled and crushed
50g pine nuts, lightly toasted
125g rocket
1 tbsp. wholegrain mustard
200ml extra-thick double cream
150ml dry white wine
Salt and freshly ground pepper
Parmesan. freshly pared, to serve
Method:
1. Chop the chicken into 2cm cubes and brown in the oil. Remove from the pan.
2. Fry the shallots, garlic and pine nuts for about 3 minutes.
3. Add the white wine and boil rapidly until reduced by half.
4. Stir in the cream, mustard, salt and pepper
5. Cook the pasta and drain well.
6. Toss the pasta, chicken and rocket in the sauce and serve with the freshly pared parmesan.
The dish goes well with a tomato and basil salad.
Chicken in White Wine and Boursin Sauce - Emma Blake
Ingredients:
Two fresh skinned chicken breasts.
Packet of pancetta strips, or smoked streaky bacon.
1 packet of herb Boursin cheese (Philadelphia doesn't work because it doesn't melt so well).
White wine.
Method:
Open out the chicken breasts, and with a sharp knife, carefully slice along one side to make a "pocket" rather like a pitta. Go with the "grain" of the chicken flesh.
Next, stuff the pocket with Boursin, as much as possible (use fingers!), then seal by wrapping pancetta/bacon strips around the chicken diagonally. Make sure the strips are not too tight or too close together, the Boursin needs to be able to ooze out!!
Grease a baking dish with butter, and pour in just over half a glass of white wine.
Set your oven to gas mark 5 (190 C).
Place chicken breasts in the dish, and cover with tin foil.
Place in the middle of the preheated oven and cook for ten minutes.
Remove the tin foil.
Replace in the oven and cook for a further 20 - 25 minutes.
The Boursin will have oozed out and mingled with the wine to create a sauce, which you then pour over the chicken and serve.
Dish up with asparagus, mushrooms, and either sautéed or rosti potatoes.
Two fresh skinned chicken breasts.
Packet of pancetta strips, or smoked streaky bacon.
1 packet of herb Boursin cheese (Philadelphia doesn't work because it doesn't melt so well).
White wine.
Method:
Open out the chicken breasts, and with a sharp knife, carefully slice along one side to make a "pocket" rather like a pitta. Go with the "grain" of the chicken flesh.
Next, stuff the pocket with Boursin, as much as possible (use fingers!), then seal by wrapping pancetta/bacon strips around the chicken diagonally. Make sure the strips are not too tight or too close together, the Boursin needs to be able to ooze out!!
Grease a baking dish with butter, and pour in just over half a glass of white wine.
Set your oven to gas mark 5 (190 C).
Place chicken breasts in the dish, and cover with tin foil.
Place in the middle of the preheated oven and cook for ten minutes.
Remove the tin foil.
Replace in the oven and cook for a further 20 - 25 minutes.
The Boursin will have oozed out and mingled with the wine to create a sauce, which you then pour over the chicken and serve.
Dish up with asparagus, mushrooms, and either sautéed or rosti potatoes.
Chicken Biryani (My Mother's recipe) - Mike Gorman
Ingredients:
For The Broth:
2 lbs chicken on the bone
2 pints water
2 or 3 bay leaves
1 onion
1/4-1/2 tsp haldi (tumeric)
1 inch piece of ginger
2 cloves garlic
3-4 cinnamon sticks
1/4-1/2 tsp ground black pepper
4-6 cloves
1tsp salt
1 stock cube (optional)
For The Rice:
1 1/2 lbs rice
6 tblsps oil
natural yoghurt
2-3 onions
1 1/2 ozs garlic
1 1/2 ozs ginger
3-6 green chillies
1 tspn dried mint
1/2 bunch fresh green coriander
1 oz coconut
1/4 tsp haldi
1/4 tsp cinnamon powder
1/4 tsp pepper
8 cloves
2 black cardamons
Method:
Make the broth by boiling water with broth ingredients for 30-40 mins.
Make the "Green Masala" by frying the chopped onions, ginger, garlic, haldi, cinnamon, pepper, cloves, cardamons, coriander, chillies and mint together in the oil. Remove the meat from the broth and fry in the "Green Masala".
Add the rice (which should have been soaked in cold water for half an hour previously) and fry in the "Green Masala" with the meat.
Add enouph broth to 1/2 cook the rice.
Add rest of broth and place in 180 degrees C oven, to dry off and finish cooking.
10 mins before rice is fully dried off, stir in 2-4 tablespoons of natural yoghurt.
Squeeze 1/2 lemon in before serving (optional).
Can be served with dhal, or on its own, or even with another curry.
For The Broth:
2 lbs chicken on the bone
2 pints water
2 or 3 bay leaves
1 onion
1/4-1/2 tsp haldi (tumeric)
1 inch piece of ginger
2 cloves garlic
3-4 cinnamon sticks
1/4-1/2 tsp ground black pepper
4-6 cloves
1tsp salt
1 stock cube (optional)
For The Rice:
1 1/2 lbs rice
6 tblsps oil
natural yoghurt
2-3 onions
1 1/2 ozs garlic
1 1/2 ozs ginger
3-6 green chillies
1 tspn dried mint
1/2 bunch fresh green coriander
1 oz coconut
1/4 tsp haldi
1/4 tsp cinnamon powder
1/4 tsp pepper
8 cloves
2 black cardamons
Method:
Make the broth by boiling water with broth ingredients for 30-40 mins.
Make the "Green Masala" by frying the chopped onions, ginger, garlic, haldi, cinnamon, pepper, cloves, cardamons, coriander, chillies and mint together in the oil. Remove the meat from the broth and fry in the "Green Masala".
Add the rice (which should have been soaked in cold water for half an hour previously) and fry in the "Green Masala" with the meat.
Add enouph broth to 1/2 cook the rice.
Add rest of broth and place in 180 degrees C oven, to dry off and finish cooking.
10 mins before rice is fully dried off, stir in 2-4 tablespoons of natural yoghurt.
Squeeze 1/2 lemon in before serving (optional).
Can be served with dhal, or on its own, or even with another curry.
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