Mithun’s Dish

Recipe (Chicken Biryani)

Ingredients

• 4 tablespoons vegetable oil, divided
• 4 small potatoes, peeled and halved)
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 2 medium tomatoes, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon ground black pepper
• ½ teaspoon ground turmeric
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• ½ teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 1 pound basmati rice
• 2 ½ tablespoons vegetable oil
• 1 large onion, diced
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• ½ teaspoon ground ginger
• 1 pinch powdered saffron
• 4 cups chicken stock
• 1 ½ teaspoons salt

Source: AllRecipes

Instructions

1. Heat up a large pot of water. While waiting for the water to boil, add sesame paste, sesame oil and 1 tablespoon of water to a bowl. Stir to thin the paste until it reaches a smooth and runny consistency.
2. Put minced garlic into another small bowl. Once the water starts to boil, spoon out 2 tablespoon of hot water and pour over the garlic. Set aside.
3. Rinse the noodles under running water for a few seconds then drain. Divide them into 2 serving bowls (see note 4).
4. For EACH bowl, add 1 tablespoon of light soy sauce, ½ teaspoon of dark soy sauce, 1 pinch of salt, 1 pinch of ground white pepper and a dash of chili oil if using. .
5. Add marinated chicken. Cook until almost done.
6. Divide the thinned sesame paste and garlic water and add to the 2 bowls of noodles.
7. In a pot, layer rice and chicken mixture. Top with fried onions, mint, and cilantro.
8. Garnish with pickled long beans, preserved radish and scallions. Stir the noodles to evenly distribute the dressing. Serve immediately.