Biryani de pui (Chicken biryani)

Scroll down for English recipe

Am mai facut biryani o data, pe la inceputurile blogului, cand nu stiam atatea cate stiu acum :D. Se vede ca am acumulat experienta :)) pentru ca de data asta a iesit mult mai bun.

Biryani e un fel de mancare din India, care dureaza destul de mult (cam 2 ore), dar rezultatul e extraordinar si merita efortul. Diferenta intre biryani si o alta mancare cu orez si carne este ca toate ingredientele (carnea, orezul, garnitura) se prepara pe jumate separat, ca apoi sa se puna straturi strauri intr-o forma. Mancarea se definitiveaza in cuptor, unde se coace in sucul propriu cam o ora. Pentru ca ingredientele sunt multe, cel mai usor este sa le pregatesti pe toate dupa lista si sa le ai la indemana.



Ingrediente (pentru 6 portii):

• 900 g piept de pui, taiat in bucati nu foarte mici
• 120 g iaurt
• 120 g unt
• 450 g orez basmati
• 3 cepe , feliate subtire
• 6 catei de usturoi, rasi fin
• 6 cm radacina de ghimbir, rasa fin
• 1/2 lingurita Garam Masala
• 1 lamaie, sucul
• 1/2 lingurita praf de chili
• 1 lingura turmeric
• 2 cm scortisoara
• 4-6 teci de cardamom verde (in magazinele arabesti se numeste hel)
• 1/2 lingurita seminte de chimion
• 30 ml lapte
• 1/4 lingurita sofran
• sare dupa gust

Pentru garnitura:

• 2 linguri unt
• 100 g migdale, taiate in jumatate pe lungime
• 50 g stafide
• 1 ceapa mare, feliata fin
• 1/2 lingurita Garam Masala

Cum se face:

• Intr-un castron mare amesteca carnea cu iaurtul, garam masala, turmeric, usturoi, ghimbir, chili si o lingurita de sare. Acopera castronul si lasa-l la marinat in frigider pentru 6-8 oare (eu l-am lasat peste noapte)
• Dupa acest timp, prajeste ceapa in 60 g de unt pana devine maronie. Scoate-o din unt si adaug-o in carne. Amesteca bine
• Umple o jumatate dintr-o oala mare (cam de 6 l) cu apa si adauga scortisoara, cardamomul, chimionul si o lingurita de sare. Cand apa da in fiert, adauga orezul spalat si scurs. Lasa la foc mic pana cand apa da din nou in fiert. Orezul trebuie sa fie fiert doar pe jumatate. Scurge orezul de apa in care a fiert si clateste-l putin cu apa rece (ca sa-l opresti din fiert). Scoate cardamomul si scortisoara. 
•  Pregateste garnitura: incalzeste untul intr-o tigaie si pune in el garam masala. Prajeste-o cam 20 secunde, amestecand. Adauga ceapa si migdalele. Prajeste-le pana se auresc, amestecand mereu. In final pune si stafidele, pe care le amesteci de cateva ori si s-au prajit, Ai grija ca stafidele se ard foarte repede.

• Unge bine cu unt o forma termorezistenta (sau o cratita) si pune in ea carnea marinata, impreuna cu toata marinada.

• Deasupra pune orezul scurs bine de apa

• Peste orez stoarce lamaia

•  Incalzeste laptele si pune in el sofranul. Cu o lingurita preseaza sofranul, ca sa iasa toata culoarea din el. Pune laptele cu sofran peste orez.

• Imprastie uniform garnitura deasupra orezului

• Acopera forma etans cu folie de aluminiu. Deasupra pune si un capac, ca sa nu iasa abur deloc.

• Pune forma in cuptorul incins la 200 C. Coace 10 minute, apoi redu temperatura la 170 C. Coacce 1,5- 2 ore. In final nu trebuie sa mai fie nici un pic de lichid in orez. 

•  Cand servesti, pune in farfurie din toate: orez, carne si garnitura de fructe.

English version

Ingredients: (serves 6)

•         900 g (2lbs) chicken breast  (cleaned and cut into medium size pieces)
•        120 g (4ozs) yogurt
•       120 g (4ozs) butter (or ghee)
•       450 g (1lb) basmati rice (washed)
•        200 g (4ozs) onions (sliced finely) this means 3 onions
•       6 garlic cloves, finely grated
•       6 cm ginger, finely grated 
•         1 lemon
•        ½ tsp chili powder
•       1 tbsp turmeric
•       2 cm cinnamon stick
•        4-6 green cardamom pods
•       ½  tsp cumin seeds
•       30ml (1oz) milk
•        1/4 tsp saffron 
•        ½ tsp Garam Masala
•        Salt to taste

Garnish:

• ·         2 tsp butter
• ·         100 g almond, halved lengthwise
• ·         50 g raisins
• ·         1 large onion, sliced finely
• ·         ½ tsp Garam Masala

How to:

• In a large bowl mix the meat, yoghurt, ginger, garlic, ½ tsp garam masala, chili powder, turmeric, 1 tsp salt,  Marinate for at least 4-6 hours in the fridge (or overnight). 
• Fry the onions in 60 g of butter until golden brown and crisp. Drain away any excess butter and add this to the marinated meat mixture. 
• In a large pan half fill with water and add 1 tsp salt, and the cardamom pods, the cinnamon stick and the cumin seeds. Bring this to the boil, add the washed rice and cook under medium heat until the water boils again. Once the water has boiled drain the rice in a colander and rinse with a little cold water, to stop cooking the rice. Remove the cardamom pods and cinnamon.
• Prepare the garnish: Heat a skillet and add the butter. When it is melted add the Garam Masala and fry it for 30 seconds. Add the onion rings and almonds and let them fry until golden. Add the raisins and let them fry a bit (attention: raisins become brown very easy). 
• Grease a saucepan generously with butter and transfer the meat mixture with all the marinade. Level the surface and spread the rice evenly over the meat. 
• Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice.  Dot with remaining butter. Spread the garnish, with all the grease over the rice. 
• Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes at 200 C and then lower the heat to 170 C and cook for another 1 and a half to 2 hours. Before removing the pan from the oven ensure that there is no moisture left in the meat.