12. Once done let it sit on counter for at least 20 minutes before serving. When serving mix the rice and chicken well (while being careful not to break the chicken and potato pieces). 13. Garnish with mint leaves and serve with (pickled fruit or vegetables) and “achar” “raita” (yogurt mixed with salt, cumin powder, grated cucumber and chopped green chillies). Name: Chicken Biryani Type: M Ethnicity: Source: Pakistani Farhan Durrani Quantities Units Ingredients 4 Tbsp vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 Tbsp minced fresh ginger root 1/2 tsp chili powder 1/2 tsp ground black pepper 1/2 tsp ground turmeric 1 tsp ground cumin 1 tsp salt 2 medium tomatoes, peeled and chopped 2 Tbsp plain yogurt 2 Tbsp chopped fresh mint leaves 1/2 tsp ground cardamom 1 2 inch cinnamon stick 3 Llb boneless, skinless chicken pieces cut into chunks 1/2 Tbsp vegetable oil 1 onion 1 pinch powdered saffron 5 pods cardamom 3 cloves garlic 1 inch cinnamon stick 1/2 tsp ground ginger 1 llb basmati rice 4 cups chicken stock 1 1/2 tsp salt Directions: 1. In a large pan, drop 2 tablespoons of vegetable oil and fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes into the pan. Fry, stirring constantly for 5 minutes. Add yogurt, mint,
12. Once done let it sit on counter for at least 20 minutes before serving. When serving mix the rice and chicken well (while being careful not to break the chicken and potato pieces). 13. Garnish with mint leaves and serve with “achar” (pickled fruit or vegetables) and “raita” (yogurt mixed with salt, cumin powder, grated cucumber and chopped green chillies). Name: Chicken Biryani Type: M Ethnicity: Pakistani Source: Farhan Durrani Quantities 4 4 2 2 1 1/2 1/2 1/2 1 1 2 2 2 1/2 1 3 1/2 1 1 5 3 1 1/2 1 4 1 1/2 Units Tbsp small large cloves Tbsp tsp tsp tsp tsp tsp medium Tbsp Tbsp tsp 2 inch Llb Tbsp pinch pods cloves inch tsp llb cups tsp Ingredients vegetable oil potatoes, peeled and halved onions, finely chopped garlic, minced minced fresh ginger root chili powder ground black pepper ground turmeric ground cumin salt tomatoes, peeled and chopped plain yogurt chopped fresh mint leaves ground cardamom cinnamon stick boneless, skinless chicken pieces cut into chunks vegetable oil onion powdered saffron cardamom garlic cinnamon stick ground ginger basmati rice chicken stock salt Directions: 1. In a large pan, drop 2 tablespoons of vegetable oil and fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes into the pan. Fry, stirring constantly for 5 minutes. Add yogurt, mint,