Thursday, May 11, 2006

Spicy Buryani (Chicken and Rice)

After eating some leftovers yesterday (I didn't have more than a few bites the night before), I've concluded that this isn't really super-spicy. It's spicy but not painful, so try it!

-8 medium pieces chicken
-2 cups basmati rice
-4 cups water
-1 cup plain yogurt
-1 tsp. red chilli (I used cayenne powder)
-1 tsp. tumeric powder
-1 tsp. garam marsala (a hot spice blend you can purchase or that you can make if you want)
-1 tablespoon each of garlic and ginger pastes (I made my own; just smush ginger root and garlic cloves in a food processor or in a hand-held garlic press; add a bit of water if needed)
-2 tablespoons butter
-2 medium onions

Make cuts in chicken pieces. Combine yogurt, chilli powder (or cayenne), garam marsala, half of the ginger/garlic pastes, half of the tumeric, and salt to taste. Rub onto chicken pieces and marinate in refrigerator for at least one hour.

Brown onion rings in butter and set aside.

Heat butter in a heavy-bottomed pan. Add remaining ginger/garlic pastes and tumeric powder and saute for a bit. Add chicken, rice, water, and salt, to taste. Bring to a boil. Cover, reduce heat, and simmer until water has evaporated and chicken is cooked, about 15 minutes. Garnish with brown onions and serve with naan.

No comments: