THE AUTHENTIC INDIAN CHICKEN CURRY ANT GOAT BIRYANI

Author :Chef Ssentongo Geoffrey

RECIPE FOR INDIAN Chicken CURRY :

Ingredients:

• 500 grams chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 green chillies, slit lengthwise
• 1 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 4 tablespoons oil
• Fresh coriander leaves for garnish

For Marinade:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 1 tablespoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste

Instructions:

1. In a bowl, mix all the ingredients for the marinade. Add the chicken pieces and let it marinate for at least 30 minutes.
2. Heat oil in a pan and add the chopped onions. Sauté until golden brown.
3. Add ginger-garlic paste and green chillies. Cook for a minute, stirring continuously.
4. Add the pureed tomatoes and cook until the oil separates from the mixture.
5. Add the red chilli powder, coriander powder, turmeric powder, and salt. Mix well.
6. Add the marinated chicken along with the marinade. Mix everything together.
7. Cover the pan and cook on low heat for about 25-30 minutes or until the chicken is cooked through.
8. Remove the lid and sprinkle garam masala powder. Cook for an additional 5 minutes.
9. Garnish with fresh coriander leaves.
10. Serve hot with steamed rice or naan bread.

RECIPE FOR GOAT BIRYANI :

Ingredients:

• 500 grams goat meat, cut into pieces
• 2 cups basmati rice, soaked for 30 minutes
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup yogurt
• 2 tablespoons ginger-garlic paste
• 2 green chillies, slit lengthwise
• 1 tablespoon red chilli powder
• 1 tablespoon biryani masala powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 4 tablespoons ghee or oil
• Few strands of saffron soaked in milk
• Fresh mint and coriander leaves for garnish

For Whole Spices:

• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 teaspoon cumin seeds

Instructions:

1. Heat ghee or oil in a large pan or pressure cooker. Add the whole spices and sauté until fragrant.
2. Add the sliced onions and cook until golden brown. Remove half of the onions and keep them aside for garnish.
3. To the remaining onions, add ginger-garlic paste and green chillies. Sauté for a minute.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Add the goat meat and cook until it changes color. Add yogurt, red chilli powder, turmeric powder, biryani masala powder, and salt. Mix well.
6. Cover the pan and cook on low heat until the meat is tender. You can also pressure cook for around 20 minutes.
7. In a separate pot, boil water and add soaked rice. Cook until the rice is 70% done. Drain the rice and keep aside.
8. Layer the partially cooked rice on top of the meat in the pan. Drizzle saffron milk on top.
9. Cover the pan and cook on low heat for 10-15 minutes until the rice is fully cooked and flavors have melded together.
10. Garnish with fried onions, fresh mint, and coriander leaves.
11. Serve hot with raita or plain yogurt.

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