Monday, December 29, 2014

Five Chickens and an Eggplant

If the extent of Indian cuisine you have experienced starts and ends with chicken tikka masala and naan, trust me when I say you're missing out. No shade against chicken tikka and naan, and I actually really enjoy ordering these items when I eat Indian out as they're not dishes my mom prepares (they originate in the North and we're from the South). But, my favorite Indian dishes, hands down, are chicken biriyani and fried eggplant. A little bit because as I've mentioned before we only eat these on holidays and birthdays and a lot because they are delicious!

These recipes are authentic as they get. Next time you're ready for some spice, some ethnic cooking, or maybe just a break from Indian take out, be sure to give these a try. Enjoy!

Chicken Biriyani
Chicken: 4 thighs, cut in pieces
Rice: 1.5 cups
Water: 2.75 cups
Onion: 1 large, sliced
Garlic: 4 or 5 cloves, minced
Ginger: 1 one-inch piece, minced
Green chilies: 5, chopped
Cinnamon: 1 one-inch piece, broken into small pieces
Cloves: 5
Cardamom: 3
Coriander powder: .75 teaspoon
Chilli powder: .5 teaspoon
Turmeric powder: .25 teaspoon
Mint leaves: .25 cup, chopped
Coriander leaves: .5 cup, chopped
Tomato: 1 small
Oil: 2 tablespoons
Butter: 1 tablespoon
Salt: to taste

1. Grind ginger, garlic, tomato, cloves, and cardamom
2. Chop mint leaves, coriander leaves, and green chilies
3. Slice onion thinly
4. Heat oil and butter
5. Add cinnamon pieces
6. Add sliced onion and saute
7. Add ground ginger, garlic and green chilies and saute
8. Add chopped ingredients and saute for a couple of minutes
9. Now add turmeric, coriander, and chilli powder and stir for 2-3 minutes
10. Add salt
11. Add cut chicken and cook until about 75% cooked
12. Add rice and mix well with the chicken mixture
13. Add water and bring to a boil
14. Turn the heat to low and cook covered for 10 minutes
15. Now stir the mix and transfer contents to a baking tray
16. Continue to cook in a 350° oven for another 10 minutes or until the water is absorbed

Fried Eggplant
Baby eggplants: 8
Oil: enough to fry
Sesame seeds: .5 cup, ground
Turmeric powder: a pinch
Chilli powder: .75 teaspoon
Mustard seeds: .125 teaspoon
Whole black pepper: 4
Tamarind water
Salt: to taste

1. Heat oil
2. Stir eggplant and fry in oil and set aside
3. Heat a tablespoon of oil
4. Add mustard seeds, black pepper, the ground sesame seed paste, turmeric powder, chili powder, salt, and tamarind water and cook for 2 minutes
5. Add eggplant and a little water and cook for a couple of minutes

 Recipe source: my mom

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