Shindi biryani

Ingredients:
1kg goat meat, boneless and cut into large cubes
500g basmati rice
100g natural yoghurt
3 medium tomatoes, cut into thin wedges
Vegetable oil
3 medium potatoes, boiled until tender and cut in half
3 medium onions, thinly sliced
3 tbsp fresh ginger, minced
1 tbsp garlic, minced
10 cloves
5-6 green cardamom pods plus 8 to cook rice
4-5 cinnamon quills
1 tablespoon dried red chilli powder
½ tbsp turmeric
½ tbsp paprika
5 bay leaves
1 tbsp coriander powder
2 heaped tsp cumin powder
2 tsp cumin seeds
8 to 10 dried plums
1 tbsp salt
8 -10 black peppercorns, ground
2-3 black cardamom pods
3 long green chillies, whole, plus 1 finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
1 tbsp saffron, soaked briefly in milk
25g each of sultanas, slivered almonds, walnuts and cashew nuts
Fried onion rings, to garnish

Method :

Fry onions in a little vegetable oil until golden brown and translucent.
Add goat and stir for a few minutes.
Add ginger and garlic.
Add yoghurt and all dried spices except saffron, mixing well to combine.
Add 1 cup water, green chillies and salt.
Cover and simmer for 45 minutes.
Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
Add saffron to one half of the rice and stir through to distribute saffron evenly.
Combine tomatoes, mint, coriander, and sliced green chilli.
Add 1/3 of the tomato mixture to the goat mixture.
Cover and cook for a further 5 to 10 minutes.
On a large serving platter, spoon out ½ the plain rice and top with the goat curry.
Spoon over ½ the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings.
Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.
Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.

Roast chicken

Ingredients
1 medium sized free range chicken
Half a head garlic
Half lemon
5 garlic clove
100G (7 tablespoons) butter
to taste salt and pepper
Half onion
100G (7 tablespoons, or enough to lightly coat chicken.) dried basil
1 tablespoon olive oil


1.Cut the garlic and lemon into half. Mince the 5 cloves of garlic and cut the onion into cubes.
2.Stuff the chicken with the lemon half.
3.Stuff the chicken with the half head of garlic.
4.Continue to stuff the onion cubes into the chicken.
5.Seal the chicken with the tooth pick.
6.Rub the whole chicken with butter evenly.
7.Continue to rub the whole chicken with minced garlic.
8.Sprinkle the chicken with olive oil and rub evenly.
9.Sprinkle a generous amount of salt.
10.Sprinkle with ground pepper.
11.Lastly, sprinkle the whole chicken with dried basil.
Preheat the oven and bake the chicken in 180 degrees Celsius / 355 degrees Fahrenheit for 1.5 hours.
The chicken should reach an internal temperature of 165 °F. Once it has fully cooked,
remove the chicken and allow it to rest for 15-20 minutes before serving.

 

Italian chicken

Ingredients:

Prep: ~30 mins.
Cook: ~30 mins.
Serves: 4
Filed Under
Dinner > Chicken
Italian
SpringIngredients
1/4 cup champagne
5 tbsp lemon juice
2 cloves minced garlic
5 tbsp heavy cream
1/4 cup butter, chilled
1 lb spaghetti
4 skinless, boneless chicken breasts
2 tbsp extra virgin olive oil
2 tbsp butter
1/4 cup Italian bread crumbs
4 oz bacon
6 oz mushrooms
Method:

1.Add the lemon juice and champagne to a saucepan over medium heat and bring up to a gentle boil. Once the liquid has reduced by 1/3 lower the heat to a simmer and slowly stir in the cream. Once the cream has thickened, gradually add in the chilled butter and stir until it has become fully incorporated. Season the lemon butter sauce with salt and pepper. Remove the sauce from the heat and keep warm.

2.Next, bring a large pot of lightly salted water to a boil. Add the pasta and cook per the directions on the package. Drain the pasta and then set aside.

Coat the chicken breasts with the breadcrumbs and grill until fully cooked. This is a healthier version, as the original called for the breasts to be fried in hot oil.

2Step 3

3.In a skillet, add the olive oil and cook the bacon, garlic, and mushrooms until the bacon is fully cooked, and the mushrooms are soft.

Next, cut up the chicken breasts into strips and then add them to the skillet with the cooked bacon, mushrooms, and garlic.

4.Pour half of the lemon butter sauce into the chicken mixture and stir. Be sure to taste and add seasonings if needed. Feel free to add in more of the lemon butter sauce as desired.

Continental chicken

continental chicken
 4 person servings

Ingredients :
4 skinless, boneless chicken breast halves
4 ounces fresh mushrooms, sliced
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups water
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 pinch ground black pepper
1 1/2 cups instant rice

Method :
1.In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water,
 parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
2.Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

Chicken vindalo

Ingredients
Spices:
- Whole red chillies. Note: I am not telling you how many chillies to use. This is up to you, but the dish is best when very spicy,
 so we are using about 10-12 Kashmiri chillies
- 8 cloves
- 1 tsp cumin seeds
- 3 inches of cinnamon stick
- 6 green cardamom pods
- 1 tsp black peppercorns
- 4 tsp white poppy seeds
Other:
- 3 inches of ginger, chopped. Note: I cheated because we were out of ginger, and I am eternally sorry.
- 6 plump garlic cloves, more if you have small cloves
- 1 tbsp tamarind puree
- 2-3 tomatoes Note: Tomatoes are optional, and not an authentic Goan ingredient in this dish. Try it both ways
- a bunch of coriander. Note: This is optional and I suggest making the dish with and without to see what you like best.
- 3 large onions
- 1 lb chicken breast or pork tenderloin
- Jaggery (Jaggery is the traditional unrefined sugar used in India)
- cider vinegar
- salt and pepper

1.In a clean coffee grinder, grind the chillies and the rest of the spices (except the poppy seeds) to powder.
 Transfer the ground spices to a suitable receptacle. Then (and only then) grind the poppy seeds.
 The poppy seeds will release oil when processed and that would otherwise gob up your spice mixture.
 In the picture below you can see the ground chillies, ground spices and the ground poppy seeds (top left).
2.Ok, now we need to puree the garlic and ginger with some cider vinegar. Roughly chop the garlic and ginger
 and blend with about 2 tablespoons of cider vinegar until you have a smooth paste like the one below.
3.Mix the all the spices together with the garlic and vinegar puree and the tamarind.
4.Ok, chop your onions and fry in a couple of tablespoons of sunflower oil (or ghee if you are going for a full-on cardiac)
 until past translucent and starting to go brown, say 10-15 minutes or so. Then add the spice paste you have made and another tablespoon of oil.
 Fry this mixture for at least another 5 minutes. It is important to fry dried spices for a while to maximize the flavor released from them
 and to aid with digestion later.
5.Now chop you tomatoes and finely chop the coriander (if you are using it). Don't be shy of the coriander stalks.
This dish will cook for a while longer, and the coriander will break down somewhat to add a nice flavor to the sauce.
 So fry this for another 5 minutes until the tomatoes are breaking down a bit.
6.Add the chicken to the dish and saute the mixture for another 5 minutes or so. Then add 1/4 pint of water and bring to the boil.
 Now season the dish with a little salt and add about 3 teaspoons of jaggery (sugar). Stir this in and leave simmering on the hob for as long as you like.
 Just make sure the chicken is done. I find that 30 mins-45 mins gives the best flavor for me. Taste the sauce after about 20 minutes and adjust for salt,
jaggery and maybe a wee bit more cider vinegar if you like your vindaloo a bit more piquant.
7.Finish the cooking cycle and serve with boiled rice and as much soured cream (or yogurt) as you need to quench the fires. As ever,
 you must drink copious amounts of wine with this dish (or beer if you made it really hot). I recommend an un-oaked Chardonnay.
The combination of oil and vinegar in this dish makes it a good one for making a lot of and keeping in the fridge for a few days
(if your body can stand the repeated harsh treatment). That is to say that oil and vinegar act as a preservative.
 The flavors will really pierce the meat after being left overnight in the fridge, and it does actually taste even better the next day.
 Just don't go to work after having it for breakfast!