> > Wait, but aren't you supposed to begin by sharing your 3-year favorite > recipe before requesting others to follow up with their own? >
Given that I want to move on from this recipe I was in two minds to share, but since you insist ... Some of the quantities of the ingredients used are left up to individual taste. My friend Eric who lives in Cox Town and my source for this recipe recites this recipe from memory. So its safe to assume over time he has modified it from his source. So for the lack of any certified lineage lets call this Chicken Biryani - Cox Town . Ingredients · 1 kg chicken · 4 tbsp Ginger garlic paste · 1 cup Curd · 7 onions · 7 kashmiri chilies · Handful of cashew nuts · Whole spices (cloves, cinnamon, bay leaf, cardamom) · Green chilies · 1 bunch Coriander Leaves · 1 bunch mint leaves · Lemon juice · Ghee Preparation 1. Marinate chicken with curd and ginger garlic paste – At least 3 to 4 hours 2. Slice onions and fry till brown 3. Powder Kashmiri chilies and cashew nuts The chicken 4. Heat ghee in a pan, add the kashmiri chilly and cashew nut powder and fry till oil separates, 5. Add 1/4th of the fried onions and mix well. 6. Add the marinated chicken and cook till the meat is tender The Rice 7. Heat ghee in a vessel, add chopped chilies, whole spices and fry for a couple of minutes. 8. Add the rice and par-boil it. The Dum 9. Finely chop coriander and mint leaves and keep aside. 10. In a heavy bottom vessel, put some ghee, then put a layer of rice, followed by a layer of chicken, sprinkle some coriander leaves, mint leaves , lemon juice and fried onions. 11. Repeat layers starting with ghee till the vessel is full. 12. Cover the dish and place it on a tava on very low flame and dum cook till done ( 25-30 mins) . My next biryani project will be to try out an "authentic royal" biryani from the book Cooking Delights Of The Maharajas by Digvijaya Singh, the Maharaja of Sailana. http://www.virsanghvi.com/vir-world-ArticleDetail.aspx?ID=598 i'll provide an update when that is consumed. Cheers Julian
