Cowboy Caleb the liberal arts, grown-up stuff & random mischief

A Recipe For Beriyani

Kc currently abides in Manchester after moving there from Paris by way of Singapore. He is in a career transition period and spends a lot of time at home experimenting with his pots and pans cooking up crystal meth briyani. The thing about Kc is that when he makes up his mind to do something, he does it really well.

Recipe for Kc’s Beriyani (Saffron Rice)

The whole cooking time will take about 30 mins.
Its better to do this dish for the dinner as you can keep it for the
following day.

Part 1.

2 chicken wings
2 drumsticks
enough for you

1 maggie chicken stock cube

Put 2 cups (coffee mugs) of boiling water a deep cooking pot with cover.

put the 4 pieces of chicken and boil it at medium heat.

1 cup of rice (basmati tilda rice) washed and soak it in cold water

Part 2

Put all these on a cup (flavouring cup)
1/2 teaspoon (remember its a teaspoon) of mustard seeds
1/2 teaspoon of onion seeds
3 cm of cinnamon stick
1 cardamom seed
2 cloves
3 curry leaves

The above ingridents are for flavouring the butter/ghee (I prefer butter).

1 sliced green chilly
1 finely sliced onion (a very large one or 2 small reds)

You a frying pan and put 2 tablespoon of butter over slow heat to melt
the butter.

Once the butter is turned into oil, raise the heat to high

Put the spices in the flavouring on the on butter.
Remember to close the pan as the mustard seeds pops.

Then after 1/2 min put the chopped chilly and onions on the pan and
slow down the heat to
medium.

At this time the chicken is ready and put the chicken stock cube in.

Third part
1 teaspoon of garam masala.
1/2 teaspoon of grounded cumin
1/2 teaspoon of grounded turmeric
1/2 teaspoon of chilly powder (depends on your taste for hot)

When the onions turn golden brown put the spices in the third part and stir them

You are ready.

Take out the 4 pieces of chicken from the boil and remove 1/4 cup of water.

Put the mix on the frying pan on the boil and stir them and increase the heat.

If you have yogurt (then you can put 1 table spoon)

Drain the rice and put on the boil when it is really boiling.

Reduce the heat to low (2 on a scale of 1 - 10)

5 mins later put the 4 pieces of chicken and mix it with the rice.

Close the pot and the chicken rice (light briyani) is ready in 15 mins.

After it is cooked you can chop 4 pieces of mint leaves and a mixtue
of nuts on it and
eat it with a light wine.

You love this.

Hey, purposely did not organise my ingredients because I think you
have to take an effort to imagine it
and you will list out yourself on a paper.

If you put an effort, it will turn well and you will not forget the procedure.

Happy cooking. For information this is very light briyani and falls
between briyani and chicken rice

Did you forget the saffron?

I never know this briyani requires some yogurt!

ff > that’s a good question. I think the saffron is inside the rice????

moxie > yeah yogurt is a big feature is authentic indian cooking

I think you supposed to soak the saffron in water and then use the water to cook the rice, no?

“saffron inside the rice” indeed! *rolls eyeballs*

Hmm.. start with some (pseudo)ephedrine, some iodine and some phosphorus…

On the other hand, I reckon the Beriyani recipe is a whole lot safer.

Hey, I didn’t know my method will be under such a ……. like a examination board

lol