1

Fiche technique 23.02:

Chicken Biriyani (roasted in Persian):
Ingredients for 6 people: 800g of boneless chicken breasts (skinned), vegetable oil, 4
cups of basmati rice (soaked in water for 30 min), Marinade: garam masala: Black
peppercorns, cloves, mace blades, black and white cumin seeds, cardamom pods,
cinnamon; nutmeg, star anise, coriander seeds, bay leaf, turmeric, chili powder, fresh
ginger, garlic, fresh coriander, salt, plain yogurt to cover, and oil; optional: powder
ginger and coriander, dry fruits, menthe leaves.
Preparation: Cut the chicken in chunks and mix it with marinate. Cook rice in salted
water (taste the water), cook it to half (when the grain will crush between you
fingers). Drain rice. Spread the chicken with marinade on the bottom of a pan that can
go to the oven, cover with pre-cooked rice. Put it in a hot oven (180 centigrade) for 30
to 45 min. Serve it hot with palak paneer, rahita and indian breads, and with tomatoes
stuffed with dal.
Palak paneer:
Ingredients: tamarind paste, one chopped onion (big), chopped garlic, coriander
powder 1Tsp, ginger powder 1 Tsp, garam masala (see biriyani), , ginger garlic paste
Table sp, 3 chopped tomatoes, salt, cumin powder 1 Tsp, cumin seeds 1tsp, turmeric
pinch, yogurt red Chilli powder tea sp, tofu (instead of paneer cheese), spinach, oil.
Preparation: clean well spinach and then chop it a little (put a side), chop onion, garlic
and ginger (If you do not have ginger garlic paste), skin and chop tomatoes. Cut todu
in dices. Preheat your pan, pour oil. When hot add chopped onion, garlic, and pinch of
salt. Once onion and garlic are well sauted, add tamarind paste and powders:
coriander, ginger, garam masala, cumin, and turmeric. Add cumin seeds, ginger garlic
paste and tomatoes. Mix a little. Add yogurt, salt, taste and slowly add red Chilli
powder to taste. Add tofu, when the preparation is ready, tasty, hot and ready to serve
add spinach and mix it slowly. Spinach should not be overcooked.
Serve it hot with rice, buckwheat, dal, bread.
Tomatoes stuffed with dal:
Ingredients: dal/lentils 2 cups for 6 people, tomatoes (small one per person), dal spice,
chopped carrot, onion and garlic, bay leaf, oil, water, salt and pepper.
Preparation: Soak dal overnight, it will cook very fast. Cook dal in water with oil,
carrot, onion, garlic. Empty tomatoes keeping the top cover. Once dal is cooked,
separate in two parts. Season one part with salt, pepper and dal spice. Season the
second part (lentils) with salt and pepper. Mix each part. Put it in piping bags. Pipe dal
on the bottom of the tomato to half, fill the second half lentil mix.
Put in hot oven. Serve hot.

2
Rahita:
Ingredients: red, green, and yellow peppers, (in the summer you can add cucumber)
yogurt, rahita spice, salt and pepper.
Preparation: Cut peppers in slices or dices, mix with yogurt rahita spice, salt and
pepper to your taste. Keep in a cold place; serve it cold with rice, meat, etc
Chapati:
Ingredients: All-purpose flour, whole-wheat flour, water, salt.
Preparation: sift and mix flours in proportion one to one, add salt. Mix with enough
water to make soft dough. Knead dough, divide into small pieces. Roll each out on a
lightly floured surface to 15cm round. Heat the frying pan, on a medium fire. Cook
rounds one at a time, floured side down, 1 to 2 min, until beginning to bubble on
surface. Turn over and cook till done.
Wrap chapatti in a dry cloth as they are ready, serve warm.
Parathas:
Ingredients: All-purpose flour, whole-wheat flour, water, salt, clarified butter.
Preparation: Preparation: sift and mix flours in proportion one to one, add salt. Mix
with enough water to make soft dough. Knead dough, divide into small pieces. Roll
each out on a lightly floured surface; it has to be very thin. Cover with clarified butter,
fold it, cover the other side with clarified butter and cook on a hot frying pan, on a
medium heat. Cook it until beginning to bubble on surface. Turn over and cook till
done.
Wrap chapatti in a dry cloth as they are ready, serve warm.