Tuesday, January 03, 2006

budget briyani and butter chicken

i started this blog with an indian recipe, so it's quite apt that i start the first recipe post of the year with another indian recipe.

Budget briyani

1 cup rice (plain white or basmati preferred)
1 and 3/4 cup water
1 half onion, chopped
2 shallots, chopped
2 tomatoes, chopped
1 tsp tumeric
1 tsp coriander powder
1 cinnamon stick
1 star anise
4 cloves
Black pepper to taste
2 tbsp butter

1. In a rice pot or rice cooker, soak the rice in the water.
2. Heat butter in pan, fry onions and shallots until fragrant. Add tomatoes and rest of the spices.
3. Pour the mixture into the rice pot, mix well before cooking rice.

Butter chicken

Cooked chicken pieces (leftover chicken will be ideal, if not roast raw chicken in oven for 25 minutes)
3/4 stick of butter
1/2 cup tomato paste
Half an onion, sliced
1 tsp coriander powder
1 tsp tumeric
1 tsp crushed black pepper
2 chillis, sliced

1. With a little butter, fry onions until fragrant.
2. Add tomato paste and fry a little to cook it. Add rest of the butter and spices and mix well.
3. Add chilli slices into the mix. If you're worried about spicyness, don't worry! It's not spicy at all, even with the seeds in. But they add a richer flavour into the sauce.
4. Finally, add the cooked chicken. Coat evenly with sauce and cook another five minutes.


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