(no subject)
Made this the other day. Friggen' amazing.
Title: Chicken Biriyani - 3.1 (06.07.24)
Source: SAIT Culinary Perspectives
Category:
Practical > Hot Foods > Stews, Curries and Slow-cooker
Yield: 1 portion
Ingredients:
leg of chicken, cut in 4
clarified butter (ghee)
onion, julienne
garlic clove, minced
curry powder
chicken stock
black pepper
coconut milk
1
50
100
1
10
500
5
45
g
g
mL
mL
mL
mL
Procedure:
1.
Coat chicken in curry, then sear until browned on all sides1; remove from saucepan.
2.
Lightly carmelize onions in butter, then add browned chicken. Add garlic, pepper and stock.
3.
Braise until chicken is fully cooked1. Finish sauce with coconut milk.2 See Tandoori Murgh.
4.
Serve with steamed wild rice, long-grain brown, or both. Top with garnish of choice.
[06.07.25 - LJ Post: For garnish, I like seared onions and fresh-roasted nuts of any kind; tomato and egg also make a good pair. A squeeze of lime is also a must for any curry at my table! ^^]
1
Over the course of cooking, curry powder must be browned thoroughly to eliminate raw glutentaste; hence braising. Curry also acts as a thickening agent.
2
Outcome should be tender chicken with curry flavour and a light yellow sauce of coating consistency.
History:
06.07.16 [0] Source.
06.07.18
[1-] Streamline Ingredients/Procedure . . .
06.07.19
[2]
Removed reduction sauce entirely (accessibility).
06.07.23
[3-] Rewrite flavour theory blurb . . .
06.07.20
[-1]
Spliced tandoori variation into separate entry Tandoori Murgh and referenced.
06.07.22
[-3]
Moved reworked blurb to Theory > International Flavour Principles > Indian Cuisine > Southern India > The Masala > Accompaniment.
06.07.24 [4-] Cross-check Tadoori Murgh . . .
06.07.25 [3.1] Mod for LJ.