Hi,

Christy hat sich zum Wochenende ein chicken birianee gewünscht. Birianees sind indische Gerichte, die mehr so zu Festlichkeiten serviert werden, weil sie eben so aufwendig zu machen sind.

Auch sind sie sehr gehaltvoll…aber sehr lecker.

Ich habe mit einige YT-Videos angesehen und mal so ein mix von verschiedenen Rezepten erstellt. Einige sind nur auf Hindi, da kann man nur ahnen, was da so gemacht wird.

Hier ist eins ohne Worte, was meiner Version sehr nahe kommt:

https://www.youtube.com/watch?v=c0c1C5OZxp4

Prinzipiell wird das Chicken einen Tag vorher in alle möglichen Gewürze eingelegt, am nächsten Tag dann mit Reis bedeckt in einem völlig abgedeckten Topf gegart…

Die einen legen es nur 1 Stunde ein, meine Erfahrungen sind aber anders, es ist einfach intensiver, wenn man es über Nacht einlegt.

Der Topf wird dann mit einer Rolle aus Teig völlig zugemacht, damit ja nichts von dem Aroma verschwindet!

Es ist toll, wenn man den Deckel aufmacht, der Duft ist unbeschreiblich…

Also wer Pfingsten noch nicht weiß, was er kochen soll…hier ist Martin’s Chicken Birianee

Chicken Birianee (4 people)

The day before:

Prepare:

Ginger and garlic paste (about 8 cloves of garlic, same amount of ginger, blend with a little water)

2 large Tomatoes, blend

4 white onions finally sliced and fried in some oil until brown (keep half for next day)

Prepare ghee about 5 tbsp

 

1 ½ Chicken, skinned and chopped up (with bones), cuts in the meat

4 small cups of Joghurt

A good handfull of mintleaves (finally chopped), keep same amout for next day

A good handfull of coriander (finally chopped) ), keep same amout for next day

 

3 fresh green chillies halved (or more..)

Juice of one lemon

Spices:

• 1 ½  tsp Garam Masala
• 1 tsp turmeric
• 1 tsp Cummin powder
• 2 tsp coriander powder
• ½ tsp chili powder
• 8 green cardamons (open and remove seeds)
• 8 cloves
• 1 long piece of cinnamom
• 1 tsp salt

 

Mix everything, cover and put in the fridge overnight.

Next day

Prepare add-ons

About 6 prunes chopped (optional)

½ cup raisins

1 cup cashew nuts

6 small potatoes cut up in cubes

Oil for frying

 

Fry cashews until golden, set aside on kitchen paper

Fry potatoes until golden set  aside on kitchen paper

Remove some of the oil

Fry chicken

Put the chicken in the same pot, fry for about 30 Minutes or until nearly done, stir

Prepare rice and chicken

Dissolve safron in a litte warm water

3 cups of basmati rice, soak 15 min in water

Prepare dough-rolls for sealing (some flour and water)

Boil 3 liters of water with

• 3 tbsp oil
• 3 bayleaves
• 2 black cardamoms (or 5 green)
• 1 piece cinnamon
• 5 cloves
• 2 star anise
• 1 tbsp cummin seeds
• 2 tbsp salt

Boil the rice for 5-6 min then seave through

Put the  the prunes and raisins on the chicken

Put potatoes on the chicken

Sprinkle some mint leaves

Sprinkle some coriander leaves

Sprinkle some fried onions

Cover the chicken with the rice

Sprinkle mint leaves and coriander

Sprinkle cashew nuts

Sprinkle rest of the fried onions

Sprinkle 4 tbsp of ghee

Sprinkle Small cup water with a few safron

Sprinkle a little of rose water and Kevlar water (optional)

Seal pot with dough

Simmer pot on medium heat for 40 min

Salad

1 big white onion chopped

2 big read tomatoes seeded

1 large cucumber seeded

Pinch of salt

Pinch of sugar

A little lemon juice

Mix all in a bowl

Timetable:

Day before:

Preparation takes about 1 hour

Next day (assuming dinner is at 19:00)

16:00 – 16:30  Organize pots and bowls, lay table, cool water, wine and beer, open red wine, prepare spice mixture

16:30 – 17:00 fry chicken in pot, when finished, cover and heat off

16:45 – 17:10 fry cashews and potatoes

17:20 set rice water to boil with spices

17:30 prepare dough  (flour with water, make rolls)

17:45 – 17:51 boil rice, then seave through

18:00 prepare chicken then cover chicken

18:20 seal pot and simmer

18:30 prepare salad

18:40 Chicken heat off

19:00 open pot and serve

 

Shoppinglist:

Check your spices:

• 1 ½  tsp Garam Masala
• 1 tsp turmeric
• 1 tsp Cummin powder
• 2 tsp coriander powder
• ½ tsp chili powder
• 8 green cardamons (open and remove seeds)
• 13 cloves
• 2 long piece of cinnamom
• 3 tsp salt
• 3 bay leaves
• 2 black cardamoms (or 5 green)
• 2 star anise
• 1 tbsp cummin seeds
• Safron
• Rose water (optional)
• Kevlar water (optional)

 

Ginger (good peace)

Garlic (1 head)

Mint leaves good bunch

Coriander leaves good bunch

4 green chillies (more or less…)

6 white onions

4 large tomatoes

Cucumber

4 small cups of joghurt

1 ½ chicken

2 lemmons

butter (for ghee)

prunes small bag

raisins small bag

cashew nuts small bag

6 small potatoes

Basmati rice (3 cups)

Salt

sugar