Hayati’s Biryani#2

Hayati seems enjoying making his own version of biryani dish. And here’s another product of hayati.

Ingredients used:

• 3 cups basmati rice (cooked as per pack direction)
• 6 pieces chicken legs, rub with coarse salt & wash thoroughly
• 3 hard-boiled eggs
• 1 big potato, sliced into medium size
• 1 medium carrots, finely diced
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• 1/8 cup roasted cashew nuts
• 1 1/2 teaspoons Arabic mix masala
• Cooking oil (we always use canola oil)
• 1 cup water
• Salt & pepper to taste

Preparation

• In a pan, cook the chicken in a little oil in a medium heat till it gets little brownish. This is hayati’s way of getting rid the fats from the chicken. Once cooked, set aside in a plate.
• In the same pan, remove some of the oil sauté the onion until it becomes translucent then drop in chopped tomatoes and cook till it gets soft. Add the sliced potatoes and carrots, cook for about 5 minutes set in a low fire (to avoid burning).
• Add masala and put back the chicken. Add a cup of water, cover and simmer until chicken gets cooked.
• Lastly, season with pepper & salt as required, add the roasted cashew nuts, cover & cook for another 5 minutes still in low fire.
• Get another pot, brush the bottom with little oil and put half of the cooked rice. Cover the top with half of the cooked chicken, then put the remaining rice. On the topmost layer, spread the remaining chicken mixture and the two hard boiled eggs. Retain the other egg for garnishing. Cook this in a low heat for 5-10 minutes just to blend the flavors.
• Plate & garnish with sliced eggs.

Shish Tawook in Rice

Hayati thought of using the shish tawook (marinated chicken) in this dish instead of the usual grilling method. I and Hayati have no idea on the name of this dish so we’ll call it Hayati’s biryani #1.

Ingredients:

• 3 cups of Basmati rice (cooked as per package instruction)
• 1/2 kg ready to cook shish tawook (marinated chicken)
• 1 can garbanzo beans, drained
• 1 carrot, cut into small cubes
• 1 medium onion, chopped
• Some cashew nuts, roasted
• Some raisins
• 3 teaspoons tomato paste
• 2 teaspoons Arabic mix masala
• 1 cup of water
• Some canola oil
• Salt to taste

Cooking direction:

• In a pan, sauté the onion till translucent. Add the chicken and cook for about 5 minutes, in low fire.
• Add the masala, tomato paste and carrots. Add a cup of water and simmer till the chicken is tender. If necessary, add more water just till the chicken is done.
• Add the garbanzo beans, cashew nuts and raisins. Season with salt cover and cook for another 5 minutes.
• In another pot, arrange the rice & the cooked chicken dish in alternating way. Rice on first layer, second layer the cooked chicken. Again a layer of rice then topmost layer is the chicken.  Cook in low heat for about 5 minutes.
• Serve with yoghurt.