Ingredients
-
1
-
1/2
-
24
-
4
-
3/4
-
1
-
4
-
1
-
1/4
-
1/4
-
1/2
-
1/2
-
6
-
2
-
1/2
Directions
Chicken Biriyani Beggars Pouches, This is my attempt at an entry for the RSC6 contest! I think I have come up with something that is not only visually a knockout, but delicious as well I hope you will give it a try!, My Family, including kids 7 years to 14 loved the flavor of this dish The recipe looks complicated, but is actually not hard at all We put the extra meat and sauce over rice, which was also a very good way to enjoy the flavors of this recipe Thank you for posting Excellent with food com/recipe/divine-indian-spinach-73708
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Steps
|
1
Done
|
Mix the Cayenne Powder, Coriander Powder and Tumeric Powder, Set Aside |
|
2
Done
|
in a Clean Food Processor Grind the Medium Onion, Garlic and Ginger to a Paste |
|
3
Done
|
Dry the Chicken Well and Chop Finely, but Do not Grind ( a Couple of Pulses in the Food Processor Will Do Fine |
|
4
Done
|
Heat the Oil or Ghee in a Pan and Fry the Onion Slices to Golden and Set Aside |
|
5
Done
|
Do the Same to the Cashew Nuts and Raisins and Set Aside |
|
6
Done
|
Add the Ground Paste and Dry Spice Mix to the Pan and Cook For 3 to 4 Minutes, Then Add the Chopped Chicken |
|
7
Done
|
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
Done
|
Add the Green Chilies, Garam Masala, Whole Cardamom, Yoghurt, Coriander Leaves and Salt to Taste |
|
9
Done
|
Let the Chicken Simmer in the Sauce Until the Chicken Is Cooked and the Sauce Thickens |
|
10
Done
|
Remove from Heat and Let Cool |
|
11
Done
|
Cut the Phyllo Sheets in Half, So You Have 32 Squares |
|
12
Done
|
Cover the Phyllo With Plastic Wrap and a Damp Towel While Working So It Does not Dry Out |
|
13
Done
|
Place One Sheet of Phyllo on Your Work Surface |
|
14
Done
|
Brush With a Little Melted Butter, Especially the Edges |
|
15
Done
|
Place a Second Sheet on Top in the Opposite Direction to Make a Cross, Brushing This Sheet With Melted Butter as Well |
