Serves 6
Ingredients: Rice 2 cups long grain rice 3 cups of water 1 tablespoon salt 3 tablespoons vegetable oil 1 teaspoon biryani spice Meatballs 1 pound ground meat ½ teaspoon black pepper 1 teaspoon salt Other 2 ½ cups cooked chicken 4 Med-large potatoes peeled and cubed 3 Med-Large onions sliced 12 oz package frozen peas 1 ½ teaspoons biryani spice 7 Tablespoons vegetable oil ½ teaspoon salt Directions For the chicken – you can boil a whole chicken with some salt for about 45 minutes or until done. Once the chicken cools off a bit, pull off the meat and place it in a bowl. If you are short on time you can buy a premade rotisserie chicken and pull of the meat. We boiled a medium size chicken and we got about 2 ½ cups of chicken after we pulled off the meat. Mix ½ teaspoon of biryani spice with the chicken pieces. Rinse the rice a few times to remove excess starch. Soak in warm water for about 20 minutes. While the rice is soaking start the following: Note: You can use the same pan or multiple pans for the following steps depending on how much time you have or how many dishes you want to wash. We were using 2 pans at once. Mix the ground meat with the salt and pepper and form into small meatballs. Heat one tablespoon of oil and sauté the meatballs until they are brown. Set aside. Heat 4 tablespoons of oil. Add ½ teaspoon of the biryani spice and ¼ teaspoon of salt to the potatoes and mix. Fry the potatoes until they are crisp and golden on the outside. Set aside. Heat one tablespoon of oil. Add ½ teaspoon of the biryani spice to the onions and mix. Sauté the onions until they are golden and caramelized. Set aside. Heat 1 tablespoon of oil. Sauté the frozen peas until the shell is soft and they have browned a little. Set aside. For the rice -heat 3 tablespoons of oil in a pot. Add rice and stir for the a few minutes. Add the water, salt, and biryani spices. Let the rice boil for a few minutes. Then put the burner on medium-low and cover. Cook for about 10 minutes. Fluff the rice with a fork then cover again and cook for 5 more minutes on medium-low. In a large bowl, pour ½ of your rice and ½ of the potatoes, onions, meatballs, and peas. Mix with 2 spatulas gently. Then add the other half of your rice, potatoes, onions, meatballs, and peas and mix gently with 2 spatulas again.
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Ingredients:
1 entire chicken about 3 pounds 4 large potatoes or approx 1.5 pounds peeled and cut into cubes (I like to use red potatoes) 1 medium to large size onion chopped 2 garlic cloves minced 1 (6oz) can of tomato paste 2 tablespoon lemon juice 2 teaspoons curry powder (more if you like spicy) 3 teaspoons salt 2 tablespoons vegetable oil water Clean chicken, discarding the neck and any internal organs that may come with the chicken. Cut out rib cage and discard. Cut remaining chicken into 6 to 8 pieces. You can remove some of the skin. Place chicken in a pot and add enough water to cover chicken. Add 1 teaspoon of salt. Cover the pot and bring to a boil. Skim the surface of boiling water at least once during cooking to remove anything that floats up during boiling. Boil until cooked (about 30 -40 minutes). Remove chicken from pot and reserve broth. In a medium to large pot, heat 2 tablespoons oil, add onion and saute until onion is translucent and becomes slightly golden brown. Add garlic and and sauté with onions for about a minute. Add potatoes and curry to the pan and saute for about 3 minutes while mixing. Add tomato paste to the pot and stir until it softens. Add lemon juice, 2 teaspoons salt, and 5 cups of reserved chicken broth (if you don't have enough broth, add water to get to the 5 cups). Mix thoroughly and bring to a boil. Add the cooked chicken. Bring to a boil, then cover the pot and cook on medium-low heat until the potato is tender and the sauce has thickened. Add additional salt and curry to taste. Serve with rice. |