the half & half recipe
serves 3, to convert to 4 just make more rice
Marinade Chicken (up to u, at least 3 hrs)
1) 500g breast cubed in large bowl
2) add yogurt 3 tbsp, turmeric 1 tsp, chilli powder 0.5 tsp, garam masala 1 tsp, salt 0.5 tsp, white pepper 0.25 tsp
3) add garlic: ginger, 1 tsp: 1 tbsp, either individually or from paste
Rice
1) soak 300g basmati in water for 30 mins
2) bring pan of water to boil
3) decant water off rice
4) add rice to boiling water, cook for 6 mins (test while cooking - needs to be almost cooked but still hard)
5) drain
Fry Chicken
1) gather whole spice in bowl
cinnamon - 1 off stick broken in half
cumin seed - 3 finger & thumb pinch
bay leaf - 3 off
black pepper - 8 off
star anis - 1 off
cardamom - 6 off
2) fine chop 2 off medium onion
3) heat 5 tbsp oil in wok till hot
4) add whole spice until aroma given off (15 secs max)
5) add onion and fry till starting to brown
6) add 2 off toms cubed and cook 2 to 3 mins
7) add chicken marinade and fry to dry out slightly "bhuna" consistency
8 ) add fresh coriander
Assemble Dish
1) add pinch saffron to 6 tbsp warm milk or use turmeric
2) in clean pot spread out half the chicken mixture and cover with half the rice
3) repeat layering with rest of chicken and rice
4) optional - mix into the rice some chopped blanched almond
5) pour over the milk
6) use damp tea towel to seal lid onto pot
7) cook on hob (low) or in oven (180C) until warmed through ~ typ 40 mins
8 ) optional - mix into the rice some coconut flour and cucumber just before serving
Banana Fritter
1) make thick batter (slow dropping consistency)
2) typ 150g plain flour, 0.25 tsp salt, 75-100ml water adding gradually
3) peel & slice banana's lengthways
4) coat with batter and shallow fry in hot oil
try a little turmeric
Serve with plain curry sauce
ps i've remembered that my KD2 book has a real good section on biryani which i need to take stock of.
Topic: Our Gordon's Indian Trip ( 7,468 )
