Biriyani

Hello EDU 375 classmates and my professor. Remember the Fiji Indian dish I brought to class, that rice was called Biriyani. One of my family favorite dishes, I am passing it from my kitchen to yours. This recipe has 3 steps. Enjoy. Yum Yum Yum!

Biriyani
4-5 chicken breast cut up
2 cups parboiled rice
4 cups of water
½-stick butter
1 onion cut up
2-teaspoon Fennel
1-teaspoon red pepper
¼-teaspoon cloves
½-teaspoon cinnamon
1-teaspoon cardamom
11/2-tablespoon coriander powder
1-teaspoon Turmeric
1 tablespoon Garlic
1 tablespoon fresh Ginger
Salt for taste
6 hard boiled eggs shelled and fried in olive oil (optional)

Method: Fry onions in butter add garlic, ginger and rest of the ingredients except rice and chicken. Stir for 2 minutes in a medium heat add chicken and fry for 5 minutes, stirring often. Add rice with 4 cups of water mix well. Cover and bring it to boil. Then simmer until the rice is cooked. It should take you about 20 to 25 minutes.

White sauce which goes on top of Biriyani
¼ cup sour cream
½ cup milk it all depends on how thick you want your sauce to be
Pinch of Turmeric
Salt for taste
¼ cup tomatoes
¼ cup green pepper
1 tablespoon onion

Method: Pour ¼ cup of sour cream in a bowl and mix with ½ cup of milk with a pinch of turmeric. Add salt and cut up onions and tomatoes and green peppers. Mix well and serve on Biriyani.

Garnish
1 onion sliced length wise
¼ stick of butter
2 tablespoon cashew nuts or any other kinds of nuts
3 tablespoon raisins
¼ cup fresh coconut
2 tablespoon fresh curry leaves or fresh coriander leaves

Method: Fry onions in butter until brown. Add cashews, raisins, coconuts and fresh curry leaves and fry until light brown. Transfer all the rice into a platter put the eggs on the sides of your platter. Sprinkle the garnish on top of Biriyani and serve hot.