Chicken Biriyani Beggars Pouches

środa, 29 stycznia 2014

Chicken Biriyani Beggars Pouches

Time: 1 hrs 20 mins

Ingredients

  • 1 lb skinless chicken piece, cut up,washed (I used boneless thighs)
  • 1/2 medium onion, sliced
  • 24 cashew nuts
  • 4 tablespoons raisins
  • 3/4 cup ghee or 3/4 cup cooking oil
  • 1 medium onion
  • 4 cloves garlic, peeled
  • 1 inch fresh ginger, peeled
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 6 cardamom
  • 2 whole green chilies, seeded and chopped
  • 1/2 cup yogurt
  • 2 sprigs cilantro, chopped
  • salt

Directions

  • 1 Mix the cayenne powder, coriander powder and tumeric powder, set aside
  • 2 In a clean food processor grind the medium onion, garlic and ginger to a paste
  • 3 Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
  • 4 Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
  • 5 Do the same to the cashew nuts and raisins and set aside
  • 6 Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
  • 7 Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
  • 8 Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
  • 9 Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
  • 10 Remove from heat and let cool
  • 11 Cut the phyllo sheets in half, so you have 32 squares
  • 12 cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
  • 13 Place one sheet of phyllo on your work surface
  • 14 Brush with a little melted butter, especially the edges
  • 15 Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
  • 16 Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
  • 17 Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
  • 18 Sprinkle 1/8th of the cashews and raisins on top
  • 19 Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
  • 20 Pinch the gather together and hold for 5 seconds
  • 21 This will hold the package closed
  • 22 Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
  • 23 Refrigerate until ready to bake (this can be made in advance up to this point)
  • 24 When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
  • 25 Preheat oven to 375*F
  • 26 Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
  • 27 To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
  • 28 If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf

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