Ingredients
A.
1 thumb-sized piece ginger
3 cloves garlic
4 green chillies
B.
1 handful mint leaves
2 stalks coriander with roots, rinsed
2 tomatoes, cut in eights
2 tablespoons tomato puree
Seasoning:
2 teaspoons salt
2 teaspoons msg
1 teaspoon sugar
1.6 kg (3.5 lb) chicken quartered
225 g oil
1 teaspoon dry chilli powder mixed to a paste with water
1 level teaspoon garam masala (see below)
170 ml (6 fl. oz.) non-dairy(certified parve) milk mixed with 1 tablespoon lemon juice and 112 (4 fl. oz.) water
285 g (10 oz.) shallots, thinly sliced.
METHOD
1. Marinate chicken pieces with 1 level tablespoon salt and 1 teaspoon msg for 1 hour.
2. Heat a large saucepan with half of the oil.Fry the shallots till golden brown. Set aside.
3. Fry A till fragrant. Add chilli paste and garam masala, then add in B, seasoning and 1/2 of the non-diary milk mixture. Stir-fry.
4. Put in chicken pieces, fried shallots, remaining non-diary milk and oil. Cook over high heat for 10 minutes.
5. Reduce heat to low and cook gently till chicken is tender. Drain chicken, keeping oil to cook the briani rice.
To Cook Rice:
C.
1 teaspoon chopped ginger
1 tablespoon chopped garlic
4 shallots, thinly sliced
D.
5 cm (2 in) cinnamon bark
8 cardamoms, lightly bashed
6 cloves
600 g (21 oz.) Basmati (long grain) rice, washed and drained
55 g (2 oz.) margarine
Seasoning:
1 teaspoon msg or 1 chicken cube
1.5 teaspoons salt
1.1 litres (40 fl. oz.) boiling water
Colouring for Rice:
Mix 1 teaspoon yellow food coluring with 0.25 teaspoon Rose essence and 4 tablespoons water.
1. Heat wok with 55 g (2 oz.) oil to fry cup till lightly browned, add in D and stir-fry for 1/2 minute. Add in the remaining oil and the rice. Stir in pan till oil is absorbed into rice.
2. Pour in the boiling water and the seasoning. Cook rice in an electric rice-cooker till dry and fluffy. Do not stir while cooking.
3. Remove lid and sprinkle the yellow colouring mixture over rice. Continue to cook for another 10 minutes. Remove from heat.
Loosen rice, mixing colours evenly. Serve hot with chicken.
Garam Masala (Ground Mixed Spices)
115 g (4 oz.) coriander seeds, washed and dried
55 g (2 oz.) cumin seeds, washed and dried
2 tablespoons black pepper
1 tablespoon white pepper
3 teaspoons cardamom seeds
30 g (1 oz.) cinnamon bark, broken into small pieces
2 teaspoons cloves
3 nutmegs
1. Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge.