Fahad Inc. Dishes

    Biryani de-jaj~ Chicken Biryani

    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
    8 cloves
    15 black peppercorns
    5 curry leaves
    3-4 pieces cinnamon bark
    2 chopped fresh tomatoes

    PASTE:
    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.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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