Tag: saffron

Chicken Biryani with Green Masala and Saffron

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Biryani is a rice casserole dish which is very popular in India.

There are many ways of making this dish and you can use different meats like goat, lamb, chicken or even seafood.

The one I am going to share the recipe of is my favorite and I learned it from my mother.

IMG_5416It starts with a marinade of yogurt, saffron that has been steeped in warm milk. ginger, garlic, a freshly made paste of cilantro, mint and green chilies, cumin powder and coriander powder.

Marinate the chicken over night preferably or at least for 4 hours.

When ready to cook, add a little vegetable oil to a deep pot and add the chicken.  Light the flame at the lowest possible point.

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Next take basmati rice and cook them in another pot – the ratio will be different here – one cup of rice to one cup of water as opposed to two which you would normally use to cook rice.  You are parcooking the rice and will finish the cooking with the chicken.

Also, fry some onions until golden brown.

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Once the water from the rice is absorbed into the rice, layer over the chicken.  The rice will still be raw and then sprinkle some of the cooked onions over.

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Next I like to heat a diffuser and put the pot with the rice and chicken over it so that the rice cooks slowly and the heat is evenly distributed.

Also, I cover the pot with foil and then the lid to ensure a tight seal.

You can also do this in a 350 degree oven for about 20 minutes or until the chicken and rice is cooked.

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In about 20 minutes, turn the heat off and let the rice stand for about 10 minutes.

Next, gently stir the rice and chicken making sure not to break the rice or the chicken.

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Spoon on to a platter, garnish with the rest of the fried onions and some cilantro leaves.

Serve hot with raita which is yogurt spiced with some salt and cumin powder.

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My portion – biryani with raita and a salad.  Also, I served it with cauliflower with fresh ginger.

This is an amazing dish for a week day or for entertaining.

I really hope that you try it and write me about what you thought.

Until I cook again!

goatgoagoat, mutton or chicken.

Seafood and Chicken Paella

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  • Summer is upon us and most of you who are lucky enough to have a grill are probably making all your meals on it.  Well, I’m jealous and I don’t have a grill and so I focus on lots of seafood.

    I love one dish meals.  They require very little attention.  Once you set it up – you can walk away and dinner prepares itself.

    This one is simple, beautiful and delicious of course

    6 Chicken thighs, bone in

    2 tbs. oil

    ½ tsp. steeped in warm broth

    2 cups rice of your choice (short or long grain – basmati, arborio, etc.)

    4 cups broth (chicken, shrimp or even water will do)

    a variety of seafood (about 2 lbs)

    shrimp, scallops, mussels, fish, clams, etc

    1 cup frozen peas

    2 lemons cut into wedges

    salt and pepper

    You will need a large flat skillet for this – if you don’t have one, you might make do with a Dutch over.

    Season the chicken  with salt and pepper, and sear on both sides in the pan till nice and golden brown.  Remove chicken and set aside.

    Add the rice to the pan and coat with the oil, mixing gently.  Add the stock, salt to taste and the saffron.  Add the chicken back to pan with the rice.  Cook about 20 minutes.  Just as the rice is almost done, layer the top with the seafood and cook another 5 to 7 minutes or till the seafood is just cooked.

    Serve hot with wedges of lemon and a garnish of chopped parsely.

    Until I cook again!