Taj Mahal Restaurant shares with Knife & Knives readers the recipe for their signature dish: Chicken Biryani and Juicy Chicken Kebab. Knife & Knives is an American brand selling knives worldwide. We have everything from cooking to hunting knives. If you are also looking for a good knife for your kitchen, then click once on our given link Japanese Damascus Chef knifes set.
Biryani Recipe
Ingredients
- Basmati rice – 1 cup.
- Chicken thigh fillet – 300 g
- Onion – 1 pc.
- Canned tomatoes – 200 g.
- Melted butter – 1 tbsp.
- Seasoning Biryani Masala – 2 tsp.
- Natural yogurt – 3-4 tablespoons.
- Garlic – 1 clove.
- Ginger – 100 g.
- Cilantro – 10 g.
- Lemon juice – 1 tsp.
- Salt – to taste.
- Dried chili pepper – 1 pc.
- Carnation – 1 bud.
- Zira – 0.5 tsp.
Cooking
Step no. 1
Prepare the chicken marinade. Peel and mince the ginger and garlic, transfer to a tall bowl and add the chopped coriander, biryani masala, yogurt, and lemon juice. Mix everything well. Dip the chicken breasts in the sauce. Refrigerate for four to eight hours, covered with plastic wrap.
Step no. 2
Rinse the rice under running water. Soak for 30 minutes. The rice should be drained and dried.
Step no. 3
Cut the onion into half rings and fry in a pan with high edges in melted butter with cumin, cloves, and hot chilies. Then fry the marinated fillet and add tomatoes. salt Cook on low flame for 15-20 minutes.
Step no. 4
Pour water over the rice. Boil for 5-7 minutes. Put the rice in a strainer.
Step no. 5
Add the rice to the wok with the chicken, smooth, and do not stir. Cover with a lid and cook on low flame for 10-12 minutes. Then turn off the heat and stir. If the rice is dry, you can add a little water to sweat more. If the rice is moist, continue to cook uncovered for five minutes.
Various Variations
Biryani or biryani (Hindi) is the second dish of rice, usually basmati, and spices with meat, fish, eggs, or vegetables. Spices and chutneys needed to make biryani can include butter, cumin, cloves, cardamom, cinnamon, bay leaf, coriander, saffron, mint, ginger, onion, and garlic.
In various variations, this dish is common throughout South Asia, as well as in Arab countries and South Asian communities in the West. Apparently, it has Iranian roots and came to the Indian subcontinent through Iranian traders and travelers.
Juicy chicken kebab Recipe
INGREDIENTS
- Chicken fillet- 200 g.
- Chicken thigh fillet-500 g.
- beef fat-150 g.
- Onion-150 g
- Salt-taste.
- Ground black pepper taste.
Cooking
Step no. 1
Freeze 1 chicken fillet (breast and thigh) ahead. Then transfer it from the freezer to the refrigerator shelf and wait for it to thaw. Discard the spilled liquid. Cut thick pieces of connective tissue from the back, for example, between the thigh and lower leg.
Step no. 2
2 Cut the fillets into small pieces, arrange them in a single layer on a cutting board, season with salt and pepper, and mix.
Step no. 3
3 Cut the fat and onion randomly into small pieces.
Step no. 4
4 Pass the chicken, fat, and onion through a meat grinder with a large grate. Also, depending on the type of kebab you like, more textured or softer, leave the minced meat as is, or separate it in half and run it through the meat grinder again.
Step no. 5
5 Knead the minced meat, lifting it with the palm of your hand from the edges to the middle, 2-3 minutes. Check if the minced meat has become elastic: to do this, lift it by the edges and pull it up by the handle, the minced meat should stretch slightly and not immediately fall back into the container. A little mixing is better than over-mixing here – if the minced meat is heated, the fat will start to melt, and the juicy kebab will not work. Refrigerate the minced meat for 3-4 hours.
Step no. 6
6 Skewers with wet hands: Each skewer will have about 100g of minced meat. First, roll a ball of minced meat, place it on a skewer, then, taking the skewer in the palm of your hand, distribute the minced meat, evenly spaced from each other with deep grooves with your fingers. make
Step no. 7
7 Finally, secure both ends of the skewer by sticking the sliced meat firmly onto the skewer.
Step no. 8
8 Grill the skewers over the charred coals of the grill as follows: Let the ground meat brown and white on one side, then flip the skewer and let it brown on the other side. Continue frying, turning three or four times, 5 to 6 minutes, until golden brown.
Step no. 9
9 Serve immediately with pita bread, olives, green onions, and homemade adjika. When ready to serve, cover the kebabs with a sheet of pita bread to keep them cool.