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Nasi Biryani (Spicy rice & chicken)
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    Nasi Biryani (Spicy rice & chicken)
  • 1 clove garlic, crushed
  • 1 3 inch piece ginger, peeled and finely chopped
  • 2 small to medium chiles, finely chopped
  • 1/4 cup cashews
  • 1/4 cup blanched almonds
  • 2 tablespoons ghee (or clarified butter)
  • 8 boneless chicken thighs
  • 8 scallions (green onions) chopped
  • 1 tablespoon ground almonds
  • 5 cloves
  • 1 cinnamon stick
  • 1 cup plain yogurt
    Coconut rice:
  • 1 1/2 cups long grain rice
  • 1 cup coconut cream
  • 1 cup water.
  • Blend or process garlic, ginger, chiles, cashews and blanched almonds until finely chopped.

    Heat ghee in pan, add chicken and scallions, cook 3 minutes, add ginger mixture, ground almonds, cloves and cinnamon. Cover and cook 10 minutes, stirring occasionally.

    Add yogurt, cook, uncovered 10 minutes ortill chicken is tender. Removed cinnamon stick and cloves. Stir in coconut rice

    Coconut rice:
    Rinse rice in strainer under cold water till water is clear. Combine rice, coconut cream and water in heavy pan, cover tightly and simmer gently for 15 minutes. Remove from heat, let stand, covered, on a damp towel 10 minutes. Do not remove lid during cooking and steaming. Fluff rice with fork.

    Variation: Remove chicken from pan before adding rice. Set aside. Stir rice into mixture. Beat 2 eggs - add 1 tablespoon water, pinch of corn starch. Beat till frothy. with wok still on medium heat, drizzle egg into rice & sauce mixture, tossing-stirring constantly till egg is cooked. Serve on plate, top with chicken pieces.

    From: A.Paysinger
    Posted By: A.Paysinger, Via: Chile Head Mailing List
    Post Date:Fri, 06 Nov 1998

    *BACK TO CHICKEN*







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