Recipes
CHICKEN BIRYANI – Chef Sharaz Mohammed
Courtesy Chef Sharaz Mohammed of Fine Foods Catering on Cup of Joe Caribbean
Ingredients
2 cups steamed basmati rice
½ cup mixed dried fruits
½ cup diced red/yellow bell peppers
½ cup sweet green peas
1½ boneless chicken thighs cubes (to be boiled in 2 cups of water with 1 tsp turmeric, 1 tsp paprika , 2 cardamoms, bay leaves) Use water for stock after.
¼ cup tomato puree
2 tsp ginger & garlic chopped fine
½ onion chopped fine
2 tsp Garam Masala:
2 tsp Dhania powder
1 tsp paprika
¼ tsp turmeric powder
1 tsp chopped cilantro (if available)
3 tsp unsalted butter
Salt to taste.
Directions
- In a skillet over medium heat add butter and cook onion until golden brown. Toss in ginger/garlic/mix fruits/peppers/peas/chicken/puree.
- Season with the spices, add the stock and allow to cook for 5 minutes.
- Add rice and stir well together: add cilantro, then toss and mix.
- Can be served with Chutneys, Salads or Raita (yogurt base condiment or dip)
