Tuesday, January 8, 2013

Chicken Buriyani Masala


  • 3 cup Basmati rice 
  • 4 x chicken breasts** 
  • 1/2 lrg onion 
  • minced 
  • 2 clv garlic 
  • minced 
  • 3 tbl vegetable oil or ghee 
  • 8 oz plain yogurt 
  • 1 pch saffron threads 
  • 1/4 cup milk 


  • 1 tsp red chile powder* medium heat 
  • 1/4 tsp black peppercorns 
  • 1 tsp ginger, powdered 
  • 1 tbl turmeric 
  • 1/2 tsp nutmeg 
  • 1/4 tsp mace 
  • 1/2 x salt (or to taste) 
  • 6 x cardamom seeds peeled 
  • 4 x bay leaves dried, crushed 
  • 1 x lump tamarind pulp, marble-sized 
  • 1/2 tsp cinnamon 
  • 1/2 tsp cloves 


* Do not use chili powder, which contains other spices. Use a pure powdered chile from cayenne or New Mexico chiles. 
** skinless and boneless and cut into 3/4" pieces 

Put the milk into a cup and add the saffron and stir. Set aside at least 30 minutes before using. 
Place all spice ingredients (including salt and tamarind pulp) in spice grinder and grind to a fine powder. 
Soak the rice in cold water for 30 minutes and then drain and rinse until clear water comes off rice. Cook rice in large pan in 8 cups of water. Cook for 10-12 minutes. 
In a frying pan, heat oil or ghee and saute the onion and garlic until golden. Add chicken and spice powder and stir-fry until chicken is done, about 6 minutes. 
Drain rice and place back in large pan. Add the saffron-milk mixture and mix rice until uniform color. Add the chicken, onion, garlic and spice mixture and the yogurt to the pan and mix gently until well-blended with all the rice. 
Place the rice into a glass baking dish and bake in a 350F oven for 40 minutes. 
Serve immediately as a main course or side dish.


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