Chef’s Corner
Chicken Biryani
Yields 6 servings
Directions
1
Mix together in large bowl yogurt, tomato
puree, garlic, ginger, cardamom, coriander,
cumin, garammasala, chili powder
and turmeric
2
Cut chicken into 1-1 ½ inch cubes
3
Add chicken to yogurt and spice mixture
and mix well
4
Cover chicken and marinade under
refrigeration 2 to 4 hours
5
Cook the basmati rice per package
directions, add the saffron
6
Heat oil in a large frying pan and fry onions
until golden brown, set aside to drain
7
Add the marinated chicken to the frying
pan and cook until done, approximately
10-12
minutes
8
Season chicken with salt and pepper,
if necessary, and to taste
9
Garnish with fried onions, cilantro, mint
and cashews
8
chicken breasts, 6 ounces each,
boneless and skinless
1
cup plain yogurt
½
cup tomato puree
1
teaspoon garlic paste
1
teaspoon ginger paste
½
teaspoon cardamom powder
1
teaspoon coriander powder
1
teaspoon cumin powder
2
teaspoons garammasala
2
teaspoons red chili powder
1
teaspoon turmeric powder
3
large white onions, sliced thin
7
tablespoons vegetable oil
2
cups basmati rice
1
pinch saffron
2
tablespoons fresh cilantro, finely chopped
1
tablespoon fresh mint, finely chopped
Chopped cashews, optional
Salt, Pepper, to taste
Corporate Chef Gerry Gulli
is
responsible for United’s menu design
and development. In this role, he
combines his love of food with his
interest in aviation. He has been widely
recognized for his creativity in designing
menus with broad international and
regional appeal. In his free time, Chef
Gerry enjoys trying new recipes with
family and friends.
Chef’s Tip
If available in your area, fresh or jarred torshi
(
spicy pickled vegetables) is an excellent and
traditional side dish with this recipe.
CHEERS!
Courtesy of Doug Frost, Master Sommelier and Master of Wine
Pannier AOP Brut Tradition NV, Champagne |
Amedium-bodied style of Champagne, Pannier has
citrus, vanilla and green apple as well as biscuit aromas that are almost like fresh brioche. The
earthiness of this Champagne would pair well with the spiciness of the biryani.
