Clay Pot Rice

INGREDIENTS

1. Long grained rice                                                              1 cup
2. Boneless chicken (cut into 1/2 inch cubes)                 600 gms
3. Sausage (sliced)                                                                1
4. Chicken stock                                                                     2 + 1/2 cups
5. Salt                                                                                       to taste   
6. Dried black mushrooms (soaked and quartered)        5
7. Ginger (sliced)                                                                    1 inch
8. Spring onion (sliced)                                                         1

Marinade

1. Olive oil                                                                                1 + 1/2 tbsps
2. Oyster sauce                                                                       2 tbsps
3. Soy sauce                                                                            2 tsps
4. Rice wine                                                                             2 tsps
5. Sesame oil                                                                          1/2 tsp
6. Black soy sauce                                                                 3/4 tsp
7. Sugar                                                                                   1 tsp
8. White pepper powder                                                        1/2 tsp

Method of preparation

1. Place the rice with the stock and salt in a clay pot, cover and cook over low heat for about 20 minutes. 
2. Combine the marinade ingredients in a bowl, add the chicken and mix. 
3. Place the marinated chicken, sausage slices, mushrooms and ginger on top of the cooked rice. Cover and cook for another 10 minutes. 
4. Sprinkle the spring onions and serve hot.

Chicken Biryani

INGREDIENTS

Portions: 4-6

1. Chicken (without skin)                    1 kg
2. Basmati rice                                      2 + 1/2 cups
3. Bay leaves                                         2 nos
4. Green cardamoms                           10 nos
5. Cloves                                                10 nos
6. Salt                                                      to taste
7. Unsalted white butter                      3/4 cup
8. Black cardamoms                            2 nos
9. Cinnamon sticks                              4 × 1 inch
10. Mace blades (javitri)                        1 tsp
11. Black cumin seeds                           1 + 1/2 tsp
12. Medium sized onion (sliced)          1 no
13. Chopped ginger                                2 + 2/3 tsp
14. Chopped garlic                                 2 + 2/3 tsp
15. Red chilli powder                             1 tbsp
16. Yogurt                                                1 + 1/4cups
17. Lime juice                                          2 tsp
18. Aromatic spice mix                          1 + 1/2 tsp
19. Stiff dough made with 1 + 1/2cups refined flour and half cup water

Saffron- flavoured yogurt:

1. Saffron strands                                  15 nos
2. Milk                                                      1/2 cup
3. Cream                                                  1 + 1/4 cup
4. Yogurt (whisked)                               1 + 1/4 cup
5. Chopped mint leaves                        2 tsp
6. Chopped coriander leaves               2 tsp 

Garnish:

Slivered, fried almonds                               2 tbsp

Aromatic spice mix:

Makes: 500g

1. Mace (javitri)                                      250 gms
2. Green cardamoms                            250 gms

• Combine both ingredients and grind to make a fine powder. 
• Sift and store in an airtight container. 

Method of preparation

1. Clean chicken and cut into 8 pieces. Wash thoroughly and set aside to drain. 
2. Wash rice and soak in water for at least 30 minutes. 
3. Prepare saffron-flavoured yogurt by soaking saffron in milk and cream for about 10 minutes. Mix in yogurt and mint and coriander leaves and set aside. 
4. Bring 4 litres of water to boil in a large pan with 1 bay leaf,  2 green cardamoms and 2 cloves. Drain rice and add to pan with 1 tsp salt. Boil for about 10 minutes till the rice is half-cooked. Drain rice with whole spices and keep hot.
5. Melt butter in a pan over moderate heat. Add remaining whole spices and sauté for 30 seconds. Add onion and sauté till golden brown. Mix in ginger, garlic and chilli powder and stir for about 15 seconds. 
6. Add chicken and salt to taste and cook for 5 minutes. Stir in plain yogurt and 3/4 cup water. Bring to boil stirring continuously.  Lower heat and simmer for about 10 minutes till the chicken is almost cooked.
7. Stir in lime juice, taste and adjust seasonings and remove from heat. 
8. Spread half the chicken in a lightly greased oven-proof dish. Sprinkle half the saffron flavoured yogurt on top. Spread half the par boiled rice over this. Repeat the layering once. Sprinkle the aromatic spice mix over the last layer. 
9. Place a damp cloth over the rice and cover the dish with a lid. Seal with dough and place in oven preheated to 150 degrees Celsius for 10-12 minutes. 
10. Serve hot garnished with fried almonds.