Wednesday, 16 September 2009
BBRAeNEWS No.232 - BBRA's Cookery Delights.
BBRA's Cookery Delights.
(For the Botanical Housewives who loves cooking).
Murg Ambari Biryani
(Biryani with boneless chicken and a hint of sandalwood )
Serves : 4
Time required : 45 minutes
400 g boneless chicken , cubed
125 g ghee
5 g garam masala powder
60 g ginger - garlic paste
150 g curd
3 g white pepper powder
Salt to taste
10 g ginger , julienned
8 green chillies , slit lengthwise
15 g browned onions
400 g basmati rice, washed and soaked for 20 minutes
1 g cardamom - mace powder
70 ml cream
5 g mint leaves , chopped
Atta dough for sealing the lid
2 eggs , hard - boiled , shelled and sliced
1 teaspoon saffron ( dilute with 2 teaspoon warm milk )
For the banquet garni :
5 g sandalwood powder
5 g mace8 cardamom
5 g kebab chini powder
5 cm cinnamon
Heat ghee in a pan and season with the whole garam masala , add ginger - garlic paste and sauté
for three minutes.
Add chicken and saute for three minutes .
Add curd , pepper powder , salt , ginger juliennes , green chillies and brown onions. Fry well and cook chicken until chicken is cooked.Bring plenty of water to boil a boil with the banquet of garni and salt. Add rice and cook till three- fourth done.
Remove banquet garni and drain out the water .
Put the pan with the chicken on low heat. Sprinkle cardamom - mace powder , cream and mint
leaves over. Arrange egg slices over it.
Cover with a layer of rice . Sprinkle saffron milk.
Cover the rice with a moist cloth or butter paper and seal the lid with atta dough.
Put the sealed pan on dum in a pre - heated oven or on a hot plate with live charcoal on top for 10 to 15 minutes.
Serve hot with raita.
Nutritional value of each serving - 896.1 kcal
Proteins : 42.7 g
Fat : 45.0 g
Carbohydrates : 89.1 g