Cucina Indiana: Semplice pollo biryani

pollo biryaniCucina Indiana: Semplice pollo biryani. Il biryani non è normalmente realizzato con una salsa tikka ma e’ cucinato con diverse miscele di spezie.

Tuttavia, abbiamo pensato che vi avrebbe fatto piacere mentre voi provate a cucinare questo piatto di pollo biryani, noi continuiamo a provare ad elaborare altre ricette indiane con il curry.

Ingredienti per 4 – 6

  • 450 gr di riso basmati
  • 4 baccelli di cardamomo, leggermente aperte
  • 8 chiodi di garofano
  • 600ml / 1 pinta pollo brodo caldo, brodo vegetale o acqua
  • 75 gr di burro
  • 2 cucchiaini di curcuma
  • Pollo tikka masala
  • Coriandolo fresco, tritate grossolanamente
  1. Lavare il riso in acqua fredda corrente in numerosi cambi di acqua fredda, poi lasciare in ammollo per circa 30 minuti in acqua fredda.
  2. Cuocere il riso con i baccelli di cardamomo in magazzino fino a quando non arriva a bollore.
  3. Togliere il riso e drenare attraverso un setaccio fine.
  4. Preriscaldare il forno a 185C / 365.
  5. Separare il riso in due parti uguali, ad una parte aggiungere la curcuma. Si dovrebbe avere ora un po di riso ‘bianco’ e un po di riso ‘giallo’.
  6. In una teglia profonda, mettere uno strato di riso ‘bianco’ e sul primo strato piccole dosi di riso giallo non in sequenza precisa e piccoli pezzettini di burro.
  7. Aggiungere uno strato di pollo tikka masala.
  8. Aggiungere un altro strato di riso, burro e pollo tikka masala, terminando con uno strato di riso e burro.
  9. Coprire bene con un foglio di alluminio e mettere in forno per 35 minuti.
  10. Rimuovere la pellicola spolverizzare poi con coriandolo prima di servire.

pollo biryani

Pollo, Secondi , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Foods to help lower your cholesterol Next Entries Frittata con zucchine e menta

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.