10.11.2011., četvrtak



Spices For Cooking Chicken

spices for cooking chicken

  • Food that has been prepared in a particular way

  • The process of preparing food by heating it

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • the flesh of a chicken used for food

  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl

  • Cowardly

  • easily frightened

  • An element providing interest and excitement

  • A russet color

  • (spice) zest: add herbs or spices to

  • (spice) make more interesting or flavorful; "Spice up the evening by inviting a belly dancer"

  • An aromatic or pungent vegetable substance used to flavor food, e.g., cloves, pepper, or mace

  • (spice) aromatic substances of vegetable origin used as a preservative

Chicken Biryani

Chicken Biryani

Chicken Biryani
2? cups basmati rice – washed and drained, set aside for an hour
3? cups of boiling water
400g boneless chicken - cut into bite-size, seasoned with pinch of turmeric, cumin and coriander and ? tbsp of corn flour
? pc of chicken stock cube
2 onions - chopped
8 cm cinnamon
8 cloves
6 cardamoms
1 tsp turmeric powder
2? tsp coriander powder
? tsp cumin powder
? tsp garam masala
4 cloves garlic - chopped
3 cm ginger - chopped
4 tbsp butter
Salt, vetsin to taste

1. Preparing the chicken:
Heat ? the butter in a non-stick pan; lightly brown 1/2 portion of the chopped garlic, ginger and 2 tbsp onions. Add in the chicken and yogurt, season with salt and vetsin, stir well to cook and set aside for later use.

Preparing the rice:
Heat a non-stick wok with the remaining butter, fry cinnamon, cloves and cardamoms for a while. Put in the remaining garlic and ginger and stir-fry till lightly brown, add in the rest of the onions, stir-fry until transparent.

Add in the turmeric, coriander, cumin and garam masala and fry till aromatic. At this point, pour in the rice, stir-fry well for a few minutes. Pour in the boiling water, add the chicken stock cube and bring to a boil. Lower the flame, cover and cooked till rice is almost done, now top the rice with cooked chicken, cover and cooked till rice is fluffy. Mix well and then remove from heat.

Stand for a 10 minutes before serving~

P.S. Reduce the whole spices, cinnamon, cloves and cardamoms, if you like a milder flavour.

My Own Chicken Tikka Masala

My Own Chicken Tikka Masala

I had to try to make this. I started with a can of stewed tomatoes, a jalapeno pepper and some mild green chilies, one cup of plain yogurt fresh garlic, fresh ginger, white pepper, yellow curry, turmeric, cumin, powdered cayenne and garam masala. I used a hand-held blender-thing and pureed it all in the pot. I added pre-cooked chicken breast (cut up) and poured in over a cup of jasmine rice. For weight watchers the entire pot only had 20 points and it made 4 servings.

spices for cooking chicken

See also:

cooking classes cleveland ohio

small cooking appliances

cooking turkey breast in oven

cooking lessons new york

smoked meat cooking times

cooking calamari

cooking class brisbane

watch cooking shows online

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