Although a dish of Indian origin, biryani is also considered a
traditional UAE mecil. It was originally brought to the country in
the early part of this century by Indian traders and has since
become popular in every household. It is a particular favourite
for parties, weddings, eids, condolence meetings after a death
and on special prayer days when many people visit.
While spices vary ciccording to the individual, it is always
served with sliced onion, rcldishes, watercress, green lemon herb,
sliced limes and fresh or stored dates, and eaten in the Gulf home
with the right hand.
4 cups Pari rice
6-8 hard boiled eggs, peeled
1 fresh chicken quartered
3/4 cup samen
3 large onions sliced
1/2 cup raw unsalted cashew nuts
1/2 cup pine seeds
1/2 cup sultanas
1 teaspoon bezar
1 teaspoon turmeric
15 black peppercorns
5 curry leaves
3-4 pieces cinnamon bark
2 chopped fresh tomatoes
2 small onions
1 teaspoon bezar
1-2 pieces fresh ginger
1 teaspoon salt
8 cloves garlic
1 bunch fresh coriander
3 green chillies
1 cup fresh plain yoghurt
Grind the paste together to mcike a smooth mixture, now cidd the
yoghurt and mix well. Pour over the chicken and leave for 15 to
20 minutes. Fry the onion in samen, add spices and nuts then the
sultanas, brown well and set to one side.
Boil the drained, soaked rice in salted water with the cinnamon
bark, curr leaves, pepper corns and cloves and when nearly
cooked, drain in a large colander. In a large pot, pour 6 tablespoons
oil and warm. Remove from hecit and leave aside. In a frying
pan, place 1/2 cup somen and melt quickly until it is very hot.
Transfer the chicken portions, to the hot oil and seal on both
sides. Add chopped tomatoes, poach gently and turn chicken
over again. Remove from oil and put on a side plate.
Meanwhile, in the heavy pot, put a portion of rice over the
warm oil, then spread with a portion of chicken and gravy, then
the rice and repeat the layers until all is finished.
Cover with a damp cloth and a tight lid. Steam on very low
heat for 20 to 25 minutes. Serve on a large platter garnished with
onion and nut mixture and boiled. sliced eggs.