Myanmar DanBaught

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Permalink Reply by love to cook on April 1, 2011 at 4:49am

Ingredients

• 4 tablespoons vegetable oil
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 2 tablespoons plain yogurt
• 3 pounds chicken ( dark meat or white meat)
• 2 1/2 tablespoons vegetable oil
• 1  basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Before cooking, marinate chicken with yogurt over night. 

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry onion, garlic and ginger until onion is soft and golden. Add chili, Indian masalar and turmeric and stirring constantly for 5 minutes. Add marinated chicken. Cover and cook over low heat, stirring occasionally until chicken is tender, approximately 35 to 45 minutes. may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. There should only be a little very thick gravy left when chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the gravy.

 

 

Cook rice with rice cooker (prefer Indian rice)

1)       remove rice from the pot as soon as rice is done ( don’t leave it )

2)       Mix the rice with Biryani mix ( top picture)

 

In the medium size-baking dish, pour two teaspoon of Gyee and evenly layer the cooked rice, cooked chicken including gravy. Garnish with raisin, readymade fried onion and cashew as well. Make it to form layers so cover with rice on the top of chicken and don’t forgot to sprinkle onion, raisin and cashew again on the top. If you want to add color, get yellow food color (liquid), mix a half cup of water with ½-teaspoon food color and sprinkle on the top of rice by the end. Cover with aluminum foil and bake the dish.

 

Put in a pre-heated oven set at 350 F for 30 minutes and ready to eat. Enjoy!

 

 

 

 

Look yummy!