| 41 CHICKEN BIRIYANI CREAMY CHICKEN PASTA Country of origin Bangladesh Country of origin Fusion (Italy and Pakistan) Servings 2 Servings 4-5 Recipe by Ahmed Raiyan Ishty Recipe by Recipe by student Cooking time 40 minutes (30 minutes to marinate) Cooking time 40 minutes 40 | THE UCB COOKBOOK For the marinade: Chicken 150g (1-2 medium pieces, boned or boneless) Plain yogurt 2 tbsp Ginger paste ½ tsp Garlic paste ½ tsp Red chili powder ¼ tsp Turmeric powder, a pinch Coriander powder ¼ tsp Garam masala powder ¼ tsp Salt, to taste (about ¼ tsp) Lemon juice 1 tsp Green chili 1 (slit) Fried onions (beresta) 2 tbsp Vegetable oil 1 tsp For the rice: Basmati rice 100g (about ½ cup, soaked for 30 mins) Bay leaf, small 1 Green cardamom 1 Clove 1 Small cinnamon stick 1 Salt, to taste (½ tsp approx) Pasta, one bag Mushroom pasta sauce from Lidl Mixed vegetables White onion 2 Garlic granules 7g Chicken breast 300g Tomato puree 25g Double cream 150ml Vegetable oil, to fry Smoked paprika 5g Cheese, to taste Cayenne pepper, to taste Mushrooms (optional) Salt and pepper, to taste Ingredients Ingredients 1. Chop your chicken into approximately 2x2 cm cubes. Marinate with salt, pepper, cayenne pepper, smoked paprika and garlic granules. 2. Chop onions and sauté with a bit of oil, add mixed vegetables and allow to cook. If you want to add mushrooms, chop them and add at this stage. Season with salt and pepper. 3. Put water on to boil (with a tsp of oil and ½ tsp salt). Cook your pasta as per instructions on the pack. 4. In another pan, cook your chicken breast for about 7 mins until it’s fully cooked and let it rest for a min. 5. In a big pan, combine your vegetable mix with chicken, add tomato puree, fry on medium low heat for 5 mins while stirring. 6. Add your double cream, mix and let it simmer for another 5-10 mins, check and adjust seasoning, if needed. Add cheese and mix it in (if you want to). Serve with your pasta. Cooking instructions 1. Marinate the chicken with the ingredients for at least 30 mins. 2. Cook the rice until 70–80% done, then drain. 3. Cook the chicken in a small pot or pan with a little oil until mostly done. 4. Layer the biryani: first chicken, then rice, then toppings (fried onions, ghee, etc). Cover tightly and place on very low heat (or on a tawa) for 20 mins (dum cooking). 5. Let it rest for 5–10 mins before serving. Cooking instructions
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