AUTHENTIC SOUTH INDIAN BIRYANI RECIPE | ALLRECIPES
The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.
Provided by su
Categories Indian Recipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
- Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
- Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.
Nutrition Facts : Calories 859.9 calories, CarbohydrateContent 135.4 g, CholesterolContent 75.3 mg, FatContent 14.1 g, FiberContent 5.4 g, ProteinContent 44.9 g, SaturatedFatContent 3.8 g, SodiumContent 184.5 mg, SugarContent 14.2 g
SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE | BBC GOOD FOOD
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 17
Steps:
- Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
- Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.
- Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
Nutrition Facts : Calories 312 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.7 milligram of sodium
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