Frango à Cafreal
Is a Spicy Chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.
So i decided to give a twist to this beautiful recipe by clubbing the biriyani and Cafreal spices and the results were satisfying as it turned out to be one of the best Green Biriyanis.
1 kg Chicken with bones preferably chicken thighs & legs
1.5 Cup basmati rice
2 Large onions barista (brown deep Fried)
1 Teaspoon Cummin Seeds (Shahi Jeera)
1 Tablespoon Black Pepper Corns
3 Tablespoon milk with Saffron Strands
5 to 6 Elaichi (cardamoms)
10 Green Chillies
1 Teaspoon Turmeric
100 gms mint leaves chopped for Garnishing
1.5 Fresh Bunch of Coriander leaves
3 Tablespoon milk with Saffron Strands
2 Inch whole Ginger
1 Whole fresh Garlic pod
1 large Cinnamon stick
2 Whole lime juice
2 large bay leaf
2 Inch Ginger
2 Large Potatoes Cut in Round shapes.
1 Tablespoon Ghee
2 Tablespoons Oil
Making of the Green Cafreal Masala :
In a Mixer Grinder, add the ginger, garlic, green chillies, Coriander leaves, black pepper corns, lime juice, cumin seeds, cinnamon stick, bay leaf, cloves, little water if required, grind it into a smooth Green paste.
Marination of Chicken :
Make gashes to the chicken with the help of a sharp knife and Add salt first to the Chicken, add turmeric powder, mix it well and keep aside.
Add the Green Cafreal Smooth paste to the chicken nicely into the chicken gashes and marinate for a minimum of 2 hours.
Cooking the Basmati Rice:
In a Hot boiling water add lots of salt, add another large bay leaf, few Cardamom, another cinnamon stick, add the rice and cook rice up to 80 percent, remove and keep aside a ladle of water for the next step, before you drain the water.
Deep Frying the Onions :
Add little salt to the onions and deep fry the Onions in a deep Frying vessel until golden brown ( approximately 10 to 12 mins)
Cooking the Potatoes and Chicken:
In a Preheated Pan, add sufficient oil which was used for deep frying the onions, as it gives an amazing flavor, place the potatoes and do not over cook it, cook it 2 mins each side, and remove and keep them aside for the next step.
In the same pan, add the half of the marinated chicken (1st Batch) and fry it for 3 to 4 mins each side, do not fully cook the chicken pieces.
add all the mint leaves, and cook on medium flame up to 35 mins, check for salt if required, after cooking add little more onion barista, and put the flame on low and start layering the rice, after first layer add onion barista and saffron with milk, finally add the second layer and add the remaining onion barista and saffron milk.
Seal the lid with silver foil and keep the Flame on high for 5 mins and then further cook it on a slow flame for 10 mins on Dum.
Cooking the biriyani on Dum:
In a Deep Bottom Biriyani Vessel, add sufficient oil, add the second batch of the chicken the remaining half with all its Marination and fry it for for 5 mins each side, add little water if it runs dry, add salt to taste, add little brown onions, little mint leave & coriander leaves ( approximately 1 TBSP each for this portion)
Switch the flame on low and start layering the rice, after first layer add ghee, onion barista and saffron with milk, add the Fried Chicken Pieces( First Batch) little mint leave & coriander leaves (approximately 1 TBSP each for this portion)
Finally add the second layer of rice over the chicken and add the remaining onion barista, saffron milk, ladle of rice water with add little brown onions, little mint leave & coriander leaves ( approximately 1 TBSP each for this portion)
place the fried potatoes
Seal the lid with silver foil and keep the Flame on low for 15 mins, switch off the flame and further allow it to rest closed on dum for 10 mins.