This
dish is served with apple mango chutney and curried bananas. In India, spices
are blended for each dish.
Chicken
2 tablespoons canola oil
1 chicken, cut into
pieces
2 cups chopped yellow
onion
2 teaspoons salt
4 dried red chiles (chile
de árbol)
2 garlic cloves,
crushed in a garlic press
2 teaspoons minced
fresh ginger
1 cup water
1 cup whole milk
4 sticks cinnamon,
halved
2 dried bay leaves
2 ½ teaspoons ground
coriander seeds
2 ½ teaspoons ground
cumin seeds
1 teaspoon ground
cardamom
1 teaspoon ground
black pepper
1 teaspoon ground
nutmeg
¼ teaspoon ground
allspice
¼ teaspoon mustard
powder
¼ teaspoon sweet
paprika
¼ teaspoon ground
fenugreek
2 tablespoons mild
curry powder
Rice
1 cup reserved juice
3 cups water
2 cups uncooked
basmati rice
2 tablespoons butter
1 tablespoon fresh
lemon juice
Toppings
Flaked coconut and raisins
Apple Mango Chutney
Curried Bananas
1.
Preheat the oven to 350°.
In a 5-quart sauté pan, heat oil over
medium heat.
Brown chicken and place in a 4-quart casserole.
2. Fry onions. Grind salt and
chiles and add to the onions with
the garlic,
ginger, water, milk, cinnamon and bay leaves,
coriander, cumin,
cardamom, pepper, nutmeg, allspice,
mustard, paprika,
fenugreek and curry powder. Pour over
chicken; cover and
bake for 1 ½ hours.
3. Remove from the oven and place
the chicken on a platter.
Reserve 1 cup
juice, put in rice cooker. Add 3 cups water,
rice, butter and
lemon juice. Cover and turn cooker on.
4. In the meantime, remove meat
from bones using two forks.
Place chicken
meat in small bowl and keep warm.
5. To complete bryani, stir the
chicken into cooked rice. Serve
topped with
bananas, coconut, then raisins and chutney.
Hint:
Return bones, skin and remaining juices to casserole.
Make stock for
Mulligatawny Soup by adding 4
cups water; bake
covered in preheated 350°
oven 2 hours.
Strain and
refrigerate, discard all the bones and skin.
Makes 4 servings