Moroccan Biryani With Cranberry & Pista Pilaf Created & Developed By ©ookingwithѢΐѢΐ

INGREDIENTS

INGREDIENTS

Chicken pieces,
2 teaspoons vegetable oil, plus more
for frying
2 large onion, thinly sliced
Sliced potatoes
Boiled eggs (optional)
2 teaspoons cumin seeds
2 cinnamon sticks
1 Elachi (cardomom) pod
4 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and
finely
julienned (¼ cup)
2 cups plain yogurt
½ teaspoon cayenne pepper
2 Tablespoon Harrisa Paste
1 teaspoon Turmeric Powder
1 Tablespoon Garam Masala
2 cup water
1 cup lentils (boiled)
1 packet dried prunes
Salt to taste
½ cup unsalted butter / ghee (Clarified butter), melted
2 chiles, seeded and minced

RICE:
2 cups basmati rice
1 teaspoon saffron threads
½ cup milk
Salt to taste

GARNISH
1 cups dried cranberries
½ cup chopped pistachios, for garnish
½ cup finely chopped mint
¼ cup finely chopped cilantro

METHOD

Directions

In a large bowl, cover the cranberries
with warm
water and let stand for 1 hour; drain.
In a
medium bowl, cover the rice with water
and let
soak for 30 minutes, drain.
Meanwhile, in a medium saucepan, heat
some
vegetable oil. Add the onion slices and
fry,
stirring occasionally, until browned
and crisp,
about 7 minutes. Drain on paper towels.
Fry Potato’s (you could use egg yellow
colouring
to colour potato or you could opt and
leave it
white)
In a large saucepan, toast the saffron
over
moderately high heat, 30 seconds.
Transfer the
saffron to a small bowl and let cool.
Crumble the
threads and add the milk.
In the same large saucepan, heat the 2
tablespoons of oil. Add the cumin seeds
and cook
over moderately high heat until
fragrant. Add the
garlic and ginger and cook over
moderately high
heat until the garlic is golden. Add
the yogurt,
cayenne pepper, Harrisa paste,
turmeric, garam
masala, salt and the 2 cup of water and
simmer
over low heat, stirring occasionally,
Add chicken
pieces and cook until cooked through.
Preheat the oven to 180 degrees.
In another large saucepan of boiling,
salted
water, cook the rice until al dente.
Drain and
return to the saucepan. Stir in half of
the
saffron milk, cover, and set aside. Add
the
remaining saffron milk to the chicken
pot.
Begin to layer your biryani
Begin with chicken mix, place fried
potato,
prune, boiled eggs between the mixture.
Top with lentils and fried onions.
Make a vagaar using ½ cup ghee (Clarified butter), and the
chillies,
pour lavishly over.
Layer rice over.
Cover with foil
Bake the biryani for about 20 minutes,
until
heated through. Uncover and garnish
with the
chopped, cranberry, pistachios, mint
and
cilantro, and serve immediately

INFO & TIPS

Best served with Apple and Pine infused
spice
Riata created by ©ookingwithѢΐѢΐ

Ingredients:
250 ð bulgarian yoghurt,
2 Tbsp green masala
Salt,
1 tsp ground cumin
Finely cubed green granny smith apple
Finely cubed pineapple
Combine all together, mix well , best
served cold.

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