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chicken briyani
This is the very traditional Malay dish often seen served in the hawker centres of Singapore and Malaysia. Mutton can be substituted for the chicken in this recipe. This is best served alongside or atop nasi briyani (saffron rice).
Makes 6-8 servings
2 lbs. Chicken, boneless
5 Tbs Ghee
2 Tbs Blanched almonds
2 Tbs Sultanas (or chopped raisins)
4 sm Potatoes, peeled & halved
2 lg Onions, finely chopped
5 cloves Garlic, finely chopped
1 Tbs Finely chopped fresh ginger
1/2 tsp Chilli powder
1/2 tsp Ground black pepper
1/2 tsp Ground turmeric
1 tsp Ground cumin
1 tsp Salt
2 md Tomatoes, peeled & chopped
2 Tbs Yoghurt
2 Tbs Chopped mint leaves
1/2 tsp Ground cardamom
2-in. cinnamon stick
4 Cups Cooked Nasi briyani
Heat half the ghee in a small frying pan. Pan fry almonds until golden; drain, remove and set aside. Pan fry sultanas (or chopped raisins) a few seconds; drain, remove and set aside. Pan fry potatoes until brown; drain, remove and set aside.
In a large saucepan, pour any ghee left from small pan; to that, add the remaining ghee. Sauté onion, garlic and ginger together until onion is soft and golden. Add chilli powder, black pepper, turmeric, cumin, salt and chopped tomato. Stir the mixture constantly for 5 minutes. Then, add yoghurt, mint, cardamom and cinnamon stick.
Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (Add a little hot water if mixture becomes too dry and starts to stick to the pan.) When mixture is thick and smooth, add chicken pieces; then, fried potatoes. Stir well to coat with the tomato spice mixture.
Cover and simmer on low heat until chicken is tender, approx. 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered for a few minutes to reduce gravy.
Serve with nasi briyani (saffron rice). Garnish with toasted almonds and sultanas (or raisins).
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