主厨Saransh Goila分享了他最喜欢的一道菜——鸡肉印度香饭的食谱

戈拉说,掌握这道菜的关键是要密切注意技巧,而不仅仅是食材
由厨师Saransh Goila制作的鸡肉印度香饭配方
来吧,现在就去厨房忙起来!图片来源:Louis Hansel Shotsoflouis/ Unsplash

Saransh Goila在全国范围内探索地方美食和当地文化,可以说,他的经验反映在他准备的菜肴中。他是Goila黄油鸡的老板,2018年还被邀请担任澳大利亚厨艺大师的客座评委。

问Goila他最喜欢的一道菜是什么,他说一定是带骨头的鸡肉印度香饭。他说:“如果鸡肉是带骨的,它会更多汁、多汁,能充分吸收印度香饭里的各种香味。”到目前为止,他最喜欢的是孟加拉版——加尔各答风味的鸡肉香饭配鸡蛋。“另一种是海得拉巴Café Bahar餐厅提供的海得拉巴香饭。这位先生已经做了将近三十年的印度香饭了,他教我他是如何按照自己的风格做的。我们在Goila黄油鸡店提供的鸡肉印度香饭的灵感来自于我的旅行,以及我的节目Roti Rasta Aur India,这是我写我的书《印度在我的盘子上》的旅程,”他补充道。

戈拉坚持认为,这道鸡肉印度香饭的特别之处,不在于食材,而在于烹饪技巧。他说:“我们关注更精细的细节——米饭需要煮多少,每粒米应该如何分开,等等。”

Saransh Goila厨师

Saransh Goila的鸡肉印度香饭,Goila黄油鸡肉

成份:1公斤鸡肉(骨头切成8大块用于印度香饭)1汤匙姜蒜蓉1汤匙柠檬汁2杯印度香米15股藏红花1 / 4杯热牛奶4-5个青豆蔻只放种子1寸棒肉桂1茶匙黑孜然6-8瓣8-10个胡椒1 / 2杯炒洋葱3 / 4杯挂酸奶(挂酸奶两个小时就够了)2茶匙青辣椒酱适量盐1 / 2茶匙红辣椒粉1 / 2茶匙姜黄粉2茶匙香菜粉2汤匙酥油10-12片薄荷叶2汤匙油1杯精面粉用水揉搓面团

指令

  1. 用锋利的刀在鸡肉上划上深深的口子,这样就可以充分腌制。用姜蒜蓉、盐和柠檬汁腌制鸡肉2小时。2.把米饭泡在水里30分钟,不停地换水,直到米饭不再浑浊,可以清楚地看到米饭。同时,将藏红花丝浸泡在温牛奶中。3.同时,将上述数量的小豆蔻、肉桂、黑孜然、丁香和胡椒粒一起磨碎,准备印度香饭。4.在腌制好的鸡肉中,加入炒洋葱(留一些作装饰)、挂酸奶、青辣椒酱、盐、辣椒粉、姜黄粉、香菜粉和热酥油。5. Mix this masala well and rub it over the chicken. Save the extra marinade in the same bowl. Do not throw it away. Let the chicken rest for 60 mins at least (longer the better). 6. Now when ready, put rice to a boil with salt and mint leaves. Once it comes to a boil, put it on simmer. The idea is to partially cook the rice, so do not cook for more than four to five minutes. 7. Knead the dough by mixing flour and water together. 8. Now take the pot you will be cooking the biryani in. Ensure it is both deep and wide. Add a tablespoon of oil at the bottom. Put marinated chicken to this and spread the extra marinade evenly in the pan. 9. Add two-and-a-half cups of hot water. Now add top half layer of the rice that has been boiling for five minutes to this biryani pot and let it submerge in water. Add the leftover rice that was boiling—it will stay a little above water as we have added only two and a half cups. The top half layer of the partially cooked rice is only 30 per cent cooked at the moment. Transfer it into the pot in comparison to the bottom half layer which is 60 per cent cooked. 10. Hence the top half layer will submerge in the water in the biryani pot (so it can cook more) and the bottom half layer of rice will mostly stay above the hot water in the biryani pot, as it needs to cook lesser and steam will be enough to make it fluff up. 11. Add one tbsp oil and swirl in the biryani pot and in the same way add the saffron milk so it spreads evenly. Cook on high flame and shut the lid. Seal the pot from all sides by rolling a long strip of dough and sticking it on all sides. 12. Once the lid starts to get hot, lower the flame to medium and then finally to low. After five minutes, add burning coal on top of the lid—this is to prevent the water droplet formation beneath the lid because of the steam. The coal will make sure the biryani cooks evenly in the pot. 13. After 10 minutes, take the pot off the heat. Open it after 30 minutes only. Serve this chicken biryani immediately with some fried onion on top.

印度比尔亚尼菜鸡

还读: