Chicken biryani recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken biryani Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken biryani.

Biryani, biriani, or beriani (Nastaliq script: ??????) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) (?????) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

 Iraqi Biryani Recipe - Chicken and Vegetables Rice Recipe - Machboos

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Iraqi Biryani Recipe - How to Make Iraqi Biryani

Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
� cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
� teaspoon ground black pepper
Pinch of saffron filaments
� cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
� cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI� Chicken Bouillon
1� teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200�C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and saut� onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI� Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips : Serve with green salad and laban drink.

iraqi maklouba - tashreeb dajaj recipe - Kabsa Recipe

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Sfiha Recipe - How to Make Sfiha

Learn how to make the best Middle Eastern Sfiha (meat pies with dough). Easy and delicious recipe to make sfiha appetizer/side dish.

Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.

Ingredients
Dough (see Pastry Dough Recipe)
1/2 kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
A dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yogurt
1 tbls sesame paste (Tahini)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

Preparation

1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180� C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.

See also Manakish Recipe

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Tashreeb Dajaj Recipe

Learn how to prepare this Iraqi recipe of Tashreeb Dajaj main dish.

Ingredients

• 3 tablespoons vegetable oil
• 1� kg whole chicken, cut into pieces
• 3 tablespoons tomato paste
• 3 medium tomatoes or 450 g, peeled and pureed
• 4 cloves garlic, peeled
• 3 dried limes
• 2 cubes MAGGI� Chicken Bouillon
• 3� cups water or 875 ml
• 8 baby onions, peeled
• 1 medium potato or 300 g, cut into large cubes
• 1 cup canned chickpeas or 160 g
• 2 loaves iranian bread, cut into medium pieces

Preparation

• Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.
• Add tomato pureed, garlic cloves, dried lime, MAGGI� Chicken Bouillon cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.
• Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.
• Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.

Cooking tips : Use skinned chicken to reduce fat content.

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Iraqi Maklouba

Iraqis love rich food. Maklouba is one of the favorite recipes in Iraq and it's one of the most delicious recipes in Iraqi cuisine. This recipe is made in weekends and occasions. Maklouba can also found in Bilad al-Sham countries especially Palestine.


Ingredients

• 1 kilo baby veal meat, clean and cut into circle shapes
• 3/4 kilo eggplant, cut into circle shapes
• 2 medium onion, cut into circle shapes
• 1/2 kilo potato, cut into circle shapes
• 1/2 kilo tomato, cut into circle shapes
• 4 cups of rice
• 3 tablespoon of tomato paste
• Salt, cinnamon,nutmeg, black pepper (to taste)
• Olive oil, for frying

Preparation

• Heat olive oil in a saucepan over medium-high heat and saut� eggplant, onion and potatoes separately and set aside.
• Heat olive oil in a deep pot over medium-high heat and saut� baby veal meat and cook until golden brown. Add water to the pot and cook again until all water is drained and the meat is cooked well then take the meat out and set aside.
• In large bowl combine tomato paste and rice mixing them together very well.
• Prepare the same cooking pot and place fresh tomato as first layer into the pot then add onion as second layer after that add the veal meat
• Add eggplant over the meat then add potato as final layer. Add the rice over the layers and carefully overflow with water until the water cover the rice with about 3cm height.
• Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked.
• Open the cover and use larg spoon to press down the rice to stick more stronger together.
• Prepare flat serving plate and quickly flip the pot over the plate then hammer the pot with hand from different places and gently lift it up.
• Serve and enjoy

Stuffed Grape Leaves

Stuffed Grape Leaves (Warak enab mehshi) in Arabic "??? ??? ????" is a middle eastern dish that can be served as a side dish or a main dish. At restaurants it is usually served as a side dish (Mezzi), but when cooked at home it is mostly considered as a main dish. Warak enab is famous in Lebanon, ?Syria, Jordan, Palestine, Egypt, and Iraq which is called Dolma. Here is a step by step recipe on how to make warak enab. Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese.

Ingredients:

• 1 Ib. fresh tender vine leaves
• 2 cups ground or chopped meat, preferably lamb
• Several meat bones
• 1 1/2 cups rice
• 2 whole garlic cloves
• 8 garlic cloves crushed with salt
• 1/2 cup lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cinnamon
• 2 cups cold water
• 2 medium sized tomatoes, sliced
• 1 medium sized tomato, chopped (optional)
• 1 tsp. dried mint
  

Preparation:

1. Soften and blanch vine leaves by dipping a few at a time in boiling, salted water. Set aside.
2. Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water.
   
3. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
4. Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic.
   
5. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor.
   
6. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls.
   
7. Arrange on platter.
8. Serve hot with bowl of the sauce.
   

Remark: Cook without pressure if you prefer. Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand.
Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.

Dolma

Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Egypt, Albania, Algeria, Azerbaijan, Armenia, Jordan, Syria, Lebanon, Palestine, the Balkans, Greece, Iraq, Iran, Northern Sudan, Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt. Read More...

Ingredients:

• 3 cups uncooked white rice
• 1 teaspoon minced fresh parsley
• 1 pound ground beef
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon curry powder (optional)
• 1 (16 ounce) jar grape leaves, drained and rinsed
• 2 tablespoons vegetable oil
• 1 potato, sliced into rounds
• 1 cup canned tomato sauce
• 2 cups water, or as needed
  

Preparation:

• In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
• Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
• Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
• Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.