Tourist Biryani
This is my innovation to biryani inspired from dishes around the world . This biryani has been named tourist biryani as it takes us to a tour of the Arabian gulf with its lightly fragrant Arabic rice , served with some chicken roulade travelling from Italy, towards mexico rolled in some spicy mexican sauce ,deep fried American style taking us to the US. Served a long with some lasooni sauce inspired from the mughal cuisine . It is served in a thaal keeping our Indian tradition alive , and is presented in shape of a bird who is a tourist who does not need any passport or Visa to travel the world . ❤For the Arabic rice… in a vessel heat oil add whole garam masala ,2 tbsp chopped garlic , 1 chopped onion , 2 stock cubes , 2 tsp garam masala powder , 1 chopped tomato and salt to taste Cook well till tomatoes are soft. Add 4 cups of water , bring to boil and add 2 cups of washed and soaked basmati rice , cover and cook on high heat till water dries. Sprinkle a few pinches of yellow food colour . then put on dum for 10 mins and give a light stir. ❤For the fried roulades … For the chicken … Mix 500 gm boneless chicken cubes with some chopped coriander , half chopped onion , 2 tsp garlic paste , 1 tsp white pepper powder , 4 slices of bread broken to pcs and 1 egg . Grind in small batches to a fine keema.
For the Mexican sauce .. Grind together , 1 fist of Kashmiri red chilli , 8-10 cloves of garlic , 1 tomato , salt , 2 tsp sugar ,1 tsp oregano , 1 tsp mix herbs , 4 tbsp red chilli sauce . Grind to a fine paste .
For the flour … Mix 1 cup maida , 1 tsp chilli flakes , 1 tsp oregano , half tsp garlic powder and 4 tbsp fresh bread crumbs.
To make roulade on a plastic sheet or cling flim apply some oil and spread the entire chicken mince . Level it nicely and spread the Mexican sauce and roll with help of the plastic. Cover completely and freeze for 2 hrs. Cut into slices , dip in beaten egg then coat with flour mix and fry till golden. ❤for the lasooni sauce , in a pan heat 1 tbsp butter , saute 1 tbsp chopped garlic for a min and switch off heat.
mix in half cup amul fresh cream and half cup mayo ,half cup dahi , salt , half tsp white pepper powder . Mix well . You can store this in glass jar in fridge for 1 week to serve along with tikka or starters.
To serve . In a thaal spread the rice and the roulades , drizzle some lasooni sauce and serve along with some sliced cucumber carrot and boiled eggs. Serve hot.
