In perfect harmony with the perspective of the Cocktail beneficial in favor of Mother and Child, which operates in India, I thought propose some recipes of Indian and at the same time, to inaugurate an ethnic section in my blog.
I love Indian food! E 'juicy, hot, spicy, and tickles me in all those strings and exotic curiosity that makes me want to try anything ... maybe it's now time to mention that, in Bali, tasted the fruit, the Durian or Jackfruit , which, believe me, it smells like sewer! We were on the way to a tour and having a bus to ourselves, our guide warned, Coco, that I wanted to try everything that the Balinese as good. Well, nailed in the middle of the lonely road that we were walking to the sound of incomprehensible words that turned Coco driver. A side of the road there was a kiosk that here would not exceed the most elementary rules of hygiene but boasted on the table at the side of the road, three magnificent specimens of Durian. I had never seen this fruit, which were sung the praises me and that was called "fruit flavor of paradise" ... was to be mine! The smell was terrible, but I tasted it and it was indescribably good! Sweet, with a brand new, pleasant texture of fat, gelatinous and hard ... The only drawback was that, during the jolts of the road, the fruit, as they say, "came up" and tried what is meant by the 'expression have a sewer in place mouth! What a laugh!
Back to us, the dish I am presenting, the Biryani is a dish that can be done with any type meat or even vegetables. It consists of two layers: one with meat, chicken in our case, that has been marinated with herbs, spices and yoghurt, the second of Basmati rice. The only difficulty of course is nell'azzeccare the two times of cooking rice, but do not be afraid, step by step with the cook! Buy a good basmati rice, is the only one with the aroma of sandalwood and special cooking times, it can be with this recipe. Some of the spices I use are not commonly used in our kitchen, however, I have found them all without problems within an ethnic market.
We see the ingredients for 4 people
A chicken breast
A tall glass filled with basmati rice.
cumin and cardamom seeds
powder and chili pepper pods
in poor
laurel leaves
mint leaves
Ginger Garlic powder dry
black peppercorns
A a pound of pot natural yogurt
Extra virgin
cinnamon sticks whole cloves
dehydrated onion
Saffron
Preparation:
Cut the meat chicken chunks and put in at least two hours to marinate in the refrigerator with yogurt and spices, all of them, say roughly a teaspoon full for each spice.
Cook the rice for one third of his time cooking in salt, if you want you can add some cumin seeds. Then, remove from heat, the rice still has to be crisp. Bake when the marinade is ready, so that you do not cook the Basmati waiting! Then, carefully, so dial the pan: put the meat on the bottom with all the cream that has marinated and add a little water. Above, a contact, place the basmati rice. Place a towel between the pan and its lid. This system helps you maintain valuable moisture needed for cooking fluffy rice. Cook thirty-five minutes over low heat.
When you open the pot, the first thing you will be struck by the fragrant aroma given off by the rice that is similar to sandalwood. The first curiosity will control the cooking of rice and grade, to allow the spices to be released in all their glory. I challenge you to find a more provocative flavor!
Serve by placing some on each plate a little morsels of chicken and rice. If you do not ask for an encore, it means that your guests do not know anything, and you rejoice more of their ignorance also eating their share!
Good appetite!
Francesca
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