Chicken Briyani with Tomato Saag

Chicken Briyani

3               Chicken thighs
1 1/2 cups Basmati rice
2               Medium tomatoes (diced)
1               Large onion (diced)
1 cup        Plain yogurt
12            Green cardamon pods
2              1 inch pieces of cinnamon stick
6              Whole cloves
1/8 tsp     Clove powder
1/2 tsp     Ground Cumin
1 tsp        Tumeric
1/2 tsp     Coriander powder
1/2 tsp     Red Chili Powder
1/2 tsp     Black mustard seed
1/2 tsp     Black cumin seed
10           Fresh curry leaves
1 tsp       Salt
2 Tbsp    Oil or Ghee

Finely chop chicken thighs.  Mix together 1 cup plain yogurt, tumeric, one piece of cinnamon stick, ground cloves and 6 cardamon pods (slightly crushed).  Add chicken to yogurt mix, cover and place in refrigerator for 2 hours.

Soak rice for 30 minutes (I soaked for 4 hours and the rice was a little too soft).  In a large sauce pan, bring 4 cups of water to a boil.  Add other piece of cinnamon stick, 6 green cardamon pods and powdered cloves and boil for 4 minutes.  Add rice and return to boil.  Lower heat simmer for 10 minutes.

Heat a large heavy bottomed skillet and add ghee.  When hot, add mustard seed and cumin seed and curry leaves.  Immediately add onions and fry over medium heat until golden brown.  Add one piece of cinnamon stick, whole cloves and remaining 6 cardamon pods and fry for 4 minutes until fragrant.  Add chicken mixture, tomatoes, salt and 1 cup water.  Simmer over medium heat for 10 minutes.  Drain rice well and carefully spread over chicken mixture ensuring that entire surface is covered with rice. Lower heat, cover and allow to steam for 10 minutes.  Gently stir to mix well.



Tomato Saag

2 cups   Frozen spinach (Saag)
24         Cherry tomatoes (sliced in half)
1           Onion (chopped)
1 tsp      Black mustard seed
1 tbsp    Minced ginger
1 tbsp    Garlic paste
4 tbsp   Ghee or oil
1/2 tsp  Garam masala
1/2 tsp  Red chili powder
1 tsp    Cumin powder
1 tsp    Salt

In a hot kadai or large sauce pan, add oil and add mustard seed.  Immediately add onion and fry over medium heat until golden brown.  Place onion in blender and add 1 cup water and puree.  Add Spinach and all spices and continue to puree.  Add to hot kadai and simmer for 10 minutes. Add tomatoes and gently stir.  Remove from heat and allow to sit for 5 minutes before serving.