Chicken Biriyani Beggars Pouches Recipes

CHICKEN BIRYANI

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

CHICKEN BIRIYANI BEGGARS POUCHES

Steps:

• Mix the cayenne powder, coriander powder and tumeric powder, set aside
• In a clean food processor grind the medium onion, garlic and ginger to a paste
• Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
• Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
• Do the same to the cashew nuts and raisins and set aside
• Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
• Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
• Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
• Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
• Remove from heat and let cool
• Cut the phyllo sheets in half, so you have 32 squares
• cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
• Place one sheet of phyllo on your work surface
• Brush with a little melted butter, especially the edges
• Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
• Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
• Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
• Sprinkle 1/8th of the cashews and raisins on top
• Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
• Pinch the gather together and hold for 5 seconds
• This will hold the package closed
• Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
• Refrigerate until ready to bake (this can be made in advance up to this point)
• When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
• Preheat oven to 375*F
• Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
• To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
• If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf

CHICKEN BIRIYANI

Steps:

• Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.
• Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.
• Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.
• Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.