Chicken Biryani With Cucumber Raita Recipes

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CHICKEN BIRYANI WITH CUCUMBER RAITA

Steps:

• To make the Raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. Pour the mixture into a bowl, and add yogurt. Stir together until smooth, and then refrigerate.
• We want to create brown butter. Melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. Set aside.
• In a large non-stick skilled, add 2/3 of the brown butter over medium heat. Add the potatoes and cook until browned, then remove and set aside.
• Add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
• Add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. Cook for 5-10 minutes stirring frequently.
• Reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. Cook covered until ingredients are very soft and tomatoes mixed inches Stir occasionally, allow 30-45 minutes for this step. Add a small amount of water if the mixture is sticking to your skillet.
• Wash rice and set aside to drain in a colander until needed.
• Add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
• In a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. Add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) Mix until the rice is well coated.
• Heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
• Add the chicken mixture and potatoes to the rice, and carefully mix together.
• Heat to a boil, and then cover, turning heat to very low. Allow 20 minutes to cook rice.Serve immediately with Raita (Naan is also a good addition to the meal).

MRS. AYYER'S VEGETABLE BIRYANI WITH TEMPERED ONION-CUCUMBER RAITA

Steps:

• Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat. Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use. Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside. Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.

BUTTERNUT BIRYANI WITH CUCUMBER RAITA

Steps:

• Pour 425ml boiling water over the dried mushrooms and set aside.
• Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.
• Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.

CHICKEN TIKKA WITH CUCUMBER RAITA

Steps:

• Soak six 12-inch bamboo skewers in warm water for 30 minutes. Thread the chicken onto the skewers and set in a shallow glass baking dish.
• On a cutting board, use the side of a large knife to mash the garlic, ginger and salt to a paste. In a bowl, whisk the paste with the yogurt, mustard oil, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne and black pepper. Pour the marinade over the chicken; turn to coat. Cover and refrigerate for 3 to 4 hours, turning occasionally.
• Raita: On a cutting board, use the side of a large knife to mash the garlic with a large pinch of salt to a paste. In a medium bowl, mix the garlic paste with the yogurt, sour cream, cucumber, tomato, mint and toasted cumin. Season with salt and pepper and put in refrigerator.
• Light a grill. Lightly oil the grate. Grill the chicken over a medium-hot fire for about 4 minutes per side, or until it is cooked through and golden. Serve with the lemon wedges, red onion, cilantro and Cucumber Raita.