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Pickled Chicken with Biryani Rice


Ingredients for Making Pickled Chicken with Biryani Rice

Ingredients for Chicken:

  1. Broiler chicken 1.5 kilograms
  2. Vegetable oil 75 grams
  3. Distilled pure water 100 milliliters

Ingredients for Marinade:

  1. Ground ginger dry 1 tablespoon
  2. Ground dry garlic 1 tablespoon
  3. Ground cinnamon 1 tablespoon
  4. Ground cloves 1 teaspoon
  5. Dry chili pepper, 1 teaspoon
  6. Dry fennel, 2 teaspoons
  7. Cardamom dry ground 1 teaspoon
  8. Garam Masala (Indian seasoning) 1 teaspoon
  9. Salt half a teaspoon
  10. Dry ground coriander 2 teaspoons
  11. Dry curry powder 1 teaspoon
  12. Concentrated lemon juice 2 tablespoons
  13. Distilled pure water 50 grams
  14. Ginger Root - 100 grams to taste
  15. 6 cloves garlic
  16. Green bell pepper sweet 3 pieces

Ingredients for Biryani:

  1. Vegetable oil (plus oil in which the chicken will be fried) 2 tablespoons
  2. Red onion 2 pieces
  3. Brown large tomatoes 3 pieces
  4. Garlic 3 prongs
  5. Celery Root 50 grams
  6. Plain sour yogurt 3 tablespoons
  7. Distilled pure water 100 grams
  8. Mint leaves 6 pieces
  9. Salt to taste to taste

Ingredients for Rice Cooking:

  1. Basmati Rice 2 cups
  2. Garam Masala 1 teaspoon
  3. Ground turmeric 1 teaspoon
  4. Caraway seeds 1 teaspoon
  5. Laurel leaf 2 pieces
  6. Butter 150 grams
  7. Salt to taste to taste
  8. Distilled pure water 2 cups

Garnish:

  1. Red onion 2 pieces
  2. Saffron fresh leaves 2 pieces
  3. Butter 150 grams
  4. Mint leaves 20 pieces
  5. Cashew Nuts 50 grams
  6. Raisins 50 grams
  • Main Ingredients Chicken, Rice
  • Serving 1 serving
  • World CuisineAsian, Oriental

Inventory:

Kitchen paper towels, Tablespoon, Teaspoon, Deep bowl - 2 pieces, Blender, Sieve, Cauldron, Stove, Uyutnitsa, Wooden spatula, Metal spatula - 2 pieces, Plastic wrap, Knife, Cutting board, Frying pan

Cooking pickled chicken with biryani rice:

Step 1: prepare and pickle the chicken.

Clean the broiler chicken carcass from the insides, remove the skin from it. Rinse under running water and dampen with kitchen paper towels. Over the entire surface of the carcass, apply light cuts with a knife. Sprinkle chicken 50 grams concentrated lemon juice and lay the carcass in a deep bowl. Now prepare the marinade based on the proportions that are written above in the ingredients. Mix dry and ground ginger, garlic, cinnamon, cloves, chili pepper, fennel, cardamom, garam masala, salt, coriander, curry in a bowl with a tablespoon and mix the spices with a tablespoon. Then dilute them with 50 grams of pure distilled water and 2 tablespoons of lemon juice. Stir the spices and water to a porridge-like consistency. Take the right amount garlic, ginger root and sweet green bell pepper. Peel the garlic with a knife, peel the ginger root from the skin, and rinse the bell pepper under running water, cut the stem, remove the seeds and veins. Grind the last three ingredients in a blender to a mushy state and combine with spices. Helping yourself with a tablespoon, mix them until smooth. The marinade is ready, it should be thick and pasty. Take the chicken in your hand and rub the prepared marinade into its meat with your other hand, so that it lies in a layer throughout the carcass. Remember to marinate the chicken inside! After laying the bird in a deep bowl, cover it with plastic wrap and refrigerate 3 to 4 hours. If you wish, you can marinate the chicken for longer, for example night or day, such a chicken is even tastier.

Step 2: prepare the rice.

To get started, sort and place the basmati rice in a deep bowl. Then rinse it under running water and soak in it for 15 minutes so that the rice becomes softer and cooks faster. Discard the soaked rice on a sieve and let the water drain. Then take a small cauldron, pour the right amount of water into it according to the recipe and pour the right amount of spices such as turmeric, garam masala, caraway seeds and laurel leaves. Stir the ingredients so that the spices mix well with water. Put the cauldron on the stove turned on to a strong level, after the water boils, put the butter and salt in the cauldron to taste. Give salt and margarine, dissolve in boiling water, and pour the prepared rice, helping yourself with a tablespoon. Screw the stove to the lowest level and let the basmati cook. Do not mix rice during cooking, it may stick together! Basmati rice about from 20 to 35 minutes. Check the rice is ready and if it is not ready, and there is no water in the cauldron, pour a little and bring the rice to full readiness. I advise you to cook it until the moment the grains become soft and crumbly, it is not worth digesting the rice. Set the cauldron with the finished rice aside. It's time to cook the chicken.

Step 3: fry the chicken.

To get started, remove the bird from the refrigerator and remove the film. On a stove included, put the ducklings on a strong level, pour the right amount of vegetable oil into it and heat it to about 75 degreesso that it hissed. Gently lower the chicken into the ducklings and fry on all sides until golden brown first breast, then one side, back and second side. Fry each side for about 10 minutes until golden., periodically turning the carcass over with two kitchen shovels so that it does not burn and does not stick to the bottom of the ducklings. After the chicken is fried from all sides, set the ducklings to one side, carefully pull out the fried chicken with the help of spatulas and put in a bowl in which it is marinated. It’s not scary if the marinade is left in the bowl, the chicken is not ready yet and will reach the full readiness in gravy along with the remaining marinade.

Step 4: cook the biryani and boil the chicken.

To cook biryani, use the same chicken bowl in which the chicken was cooked. Take 4 heads of red onion, peel them from the peel, rinse under running water, wipe with kitchen paper towels from excess moisture, put on a cutting board and chop the onion with a knife using a knife. Approximate straw thickness up to 7 millimeters, length from 2 to 7 centimeters. Divide the onion into 2 equal parts, one of which set aside on a separate plate and set aside, it will come in handy later. Rinse the required amount of tomato under running water, cut into a medium cube and transfer to a deep plate. The approximate diameter of the cubes is 1 per 1 centimeter. Peel the garlic and celery root from the skin and finely chop with a knife on the cutting board. Add 2 tablespoons of vegetable oil to chicken fat, place the duckweed on the stove, which is included in the middle level, and throw in it 1 part of chopped onion. Sauté it until golden brown 2 - 3 minutes. Then add chopped tomatoes, garlic and celery to the onion. Intensively mixing the ingredients with a wooden spatula, fry them for 1 - 2 minutes pour in 100 grams of pure distilled water, add 2 tablespoons of sour yogurt and salt to taste. Boil the ingredients for 2-3 minutes and then put the fried chicken in the ducklings. Pour the marinade left in the bowl into the ducklings to all the ingredients and add 6 leaves of pre-washed mint. Screw the stove to the lowest level and simmer the chicken under a closed lid for 30 minutes, periodically at intervals of 5 - 7 minutes gently turn the bird from side to side with kitchen iron shovels so that it is completely stewed in the marinade and its meat becomes tender and crumbly. Chicken stewed in sauce approximately 30 minutes, if there is too much liquid in the duckweed, remove the lid from it and extinguish the chicken without it until the gravy thickens, it should be a little. Gravy should be boiled and thick. While the chicken is being stewed, prepare all the other ingredients.

Step 5: combine all the ingredients with the chicken.

On a stove that is turned on, put the pan on a strong level and heat to 70 degrees then put in it 50 grams of butter and fry on it until golden brown, pre-sliced 2 onions. Put the fried onion with a spatula on a plate. Do not remove the pan from the stove, put it back in it 50 grams of butter, fry in it the desired amount of raisins according to the recipe for 3 to 4 minutes and put it with a spatula on a plate. Melt the third and last part of the butter and fry the peeled cashew nuts in it for 5 to 7 minutes. Put the roasted nuts with a spatula on a plate. Mint and saffron leaves, rinse under running water, pat dry with kitchen paper towels, lay on a cutting board and chop with a knife into arbitrary pieces. Then take the chicken fowl, put rice around the bird, put fried onions, fried raisins, cashew nuts on top and sprinkle with chopped saffron and mint leaves. Cover the duckweed with a lid and let the ingredients warm up on a stove that is turned on a small level for 7 to 10 minutes. Marinated chicken with biryani rice is ready.

Step 6: serve pickled chicken with rice and biryani.

Marinated chicken with biryani rice served hot in a lingonberry. It does not require a side dish, as it is rice itself, stewed vegetables, fried onions, raisins and nuts. If you wish, you can transfer the chicken to a large dish sprinkled with rice and garnish with any fresh vegetables, such as tomatoes, cucumbers, sweet bell peppers, radishes, green onions, mint leaves and many other vegetables and herbs. The preparation of this dish is quite complicated, but its taste is worth it! Hope you enjoyed the marinated chicken with biryani rice. Enjoy your meal!

Recipe Tips:

- - At will, you can cook biryani with any other type of meat, it can be lamb, veal, ducklings, pork. Marinate the meat, fry and simmer until soft, cook rice and then follow the above recipe.

- - Instead of concentrated lemon juice, you can use ordinary lemon juice, just squeeze it from citrus into any container. You will need approximately 2 lemons to prepare this dish.

- - In order for the rice during cooking to be crumbly and soft, the proportion of water and rice grains should be 1: 1. That is, if you take 2 glasses of basmati rice, it is better to cook it in 2 glasses of water.

- - The Indian spice garam masala is difficult, but it is possible to replace it by mixing some spices. For 140 grams of the finished product: 10 grams each: ground black and white peppers, cloves, balabar leaves, nutmeg leaves, black and white caraway seeds, cinnamon, black, brown and green cardamom pods, nutmeg, star anise and coriander seeds. But at best, you can buy this seasoning in supermarkets or online stores.

- - Dry ground garlic can be replaced with 2 - 3 prongs of fresh garlic, previously chopped through garlic press.

- - For this dish you can use any kind of onion, Crimean red, ordinary red, leek, white onion.