This is a classic cookery textbook! My copy has been used for over two decades and has food stains from placing it too close to the stove and is in tatters.
Recipes are authentic though some mistakes are there in individual recipes.
Someone needs to modernize this for USA audiences. Also volume 1 and 2 used to be sold as a set and for much less than the list price here. That is disappointing.
Here is a recipe which I adapted from her book.
Chicken Biriyani (A) from Thangam Phillips "Modern Cookery" page 240
adapted to America. feeds 10 people and takes 2 hours. Made two trays for Korean church today and some liked it. Sunday, July 16, 2017
one 5 lb tray of chicken thighs (Sam's Club) after trimming fat becomes around 4 lbs.
4 cups rice washed.
1/2 tsp turmeric
1 Tbsp + 1 tsp salt
3 1/2 + 3 1/2 cups water
1 1/2 hot green jalapenos or 4-5 green Indian chilli
(4 cardamom + 1 clove + 1 Tbsp broken cinnamon) = 5 gm.
1 lime
1 bunch coriander leaves chopped.
65 gm ginger root
65 gm garlic (1 large pod)
400 gm tomato (5 Roma or two large)
2 large red onions (500 gm).
1/4 stick butter + 3 Tbsp oil
1) trim fat from chicken. portion meat so it is distributed evenly. for instance, cut off meat from each thigh to make 3 portions
2) In a pot, bring 3 1/2 cups water mixed with salt and turmeric to boiling and then add chicken. close lid tightly until 5 min. remove from fire.
3) Meanwhile grind ginger and garlic. slice onions, chop coriander, quarter tomatoes.
In a large flat bottomed pan with lid, heat butter + oil and add whole spices. press cardamom to break pods. Add onion and sauté for 3-4 min until darkens.
Add ginger and garlic mixture and mix. After 2 min, add green chilli and coriander leaves and mix.
Add chicken (lift out from broth) and sauté until well fried. stir to avoid burning. After 5 min, add tomato.
4) While chicken is sautéing, add 3 1/2 cups water + lime juice to broth and bring to boil. Add rice and cook on low for 5 min.
5) remove rice from flame and mix in with chicken mixture. cover and cook for 10 min. fold in rice from top level so uncooked grains are cooked.
Recipes are authentic though some mistakes are there in individual recipes.
Someone needs to modernize this for USA audiences. Also volume 1 and 2 used to be sold as a set and for much less than the list price here. That is disappointing.
Here is a recipe which I adapted from her book.
Chicken Biriyani (A) from Thangam Phillips "Modern Cookery" page 240
adapted to America. feeds 10 people and takes 2 hours. Made two trays for Korean church today and some liked it. Sunday, July 16, 2017
one 5 lb tray of chicken thighs (Sam's Club) after trimming fat becomes around 4 lbs.
4 cups rice washed.
1/2 tsp turmeric
1 Tbsp + 1 tsp salt
3 1/2 + 3 1/2 cups water
1 1/2 hot green jalapenos or 4-5 green Indian chilli
(4 cardamom + 1 clove + 1 Tbsp broken cinnamon) = 5 gm.
1 lime
1 bunch coriander leaves chopped.
65 gm ginger root
65 gm garlic (1 large pod)
400 gm tomato (5 Roma or two large)
2 large red onions (500 gm).
1/4 stick butter + 3 Tbsp oil
1) trim fat from chicken. portion meat so it is distributed evenly. for instance, cut off meat from each thigh to make 3 portions
2) In a pot, bring 3 1/2 cups water mixed with salt and turmeric to boiling and then add chicken. close lid tightly until 5 min. remove from fire.
3) Meanwhile grind ginger and garlic. slice onions, chop coriander, quarter tomatoes.
In a large flat bottomed pan with lid, heat butter + oil and add whole spices. press cardamom to break pods. Add onion and sauté for 3-4 min until darkens.
Add ginger and garlic mixture and mix. After 2 min, add green chilli and coriander leaves and mix.
Add chicken (lift out from broth) and sauté until well fried. stir to avoid burning. After 5 min, add tomato.
4) While chicken is sautéing, add 3 1/2 cups water + lime juice to broth and bring to boil. Add rice and cook on low for 5 min.
5) remove rice from flame and mix in with chicken mixture. cover and cook for 10 min. fold in rice from top level so uncooked grains are cooked.
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