BIRJANI

Jedno od najpoznatijih jela i u Indiji i van nje. U mnogim zemljama gde su se naseljavali Indijci postoje varijante ovog jela, na pr. u Južnoj Africi. Iako je spisak namirnica dug, uglavnom su to začini, po kojima je indijska kuhinja i poznata.

Sastojci:                                                                                                                                    

pileće meso, bataci sa karabatakom i belo meso                                                     

2 šočljice pirinča                                                                                                               

1 kašika semenki kumina,                                                            

 ulje i so po ukusu                                                                                                            

za marinadu-                                                                                                             

so, biber po ukusu,                                                                                                               

1 kafena kašičica semenki kumina,                                                                                  

2 lista lovora.                                                                                                                                      

mala veza sveže nane,                                                                                            

1 zelena ljuta papričica                                                                                            

2-3 zrna karanfilića                                                                                                                 

3 mahune kardamoma                                                                                                                    

½ kašičice muskatnog oraščića                                                                                          

1 kašičica mlevenog kumina                                                                                       

2 kašičice mlevenog korijandera                                                                                                

1 kašičica mlevenog đumbira                                                                           

1 kašičica belog luka u prahu                                                                             

 sok od 1 limete                                                                                    

I još treba:                                                                                                            

prstohvat šafrana                                                                                                                            

1 kašika ulja                                                                                                                  

 ½ šoljice prženog crnog luka                                                              

nekoliko kašika punomasnog jogurta

Priprema:

Prvo pomešati sve sastojke za marinadu.                                                               

Podeliti piletinu na komade, tj.odvojiti batake sa kostiju, pa iseći na manje komade, a belo meso iseći na nekoliko manjih komada.

Staviti meso u dublju posudu i preliti marinadom, ostaviti nekoliko sati u frižideru.            

Izvaditi meso sa marinadom iz frižidera.                                         

Zagrejati dobro posudu sa debljim dnom, ali ne stavljati ni ulje ni vodu u nju.  U zagrejanu posudu staviti meso sa svom marinadom, promešati, poklopiti i krčkati dok meso ne omekša. Po potrebi tokom dinstanja doliti po malo vode da ne zagori.

Kad je meso gotovo, odvojiti par kašika od safta u činijicu na stranu.                            

Pirinač namakati pola sata u hladnoj vodi, pa ga onda kuvati sa kuminom i malo soli dok ne bude otprilike 2/3 skuvan.   

Prstohvat šafrana preliti sa pola šoljice vrele vode i ostaviti desetak minuta da pusti ukus i boju.                                                                                         

Poluskuvan pirinač sipati u šerpu preko mesa, preko pirinča preliti onaj odvojeni saft i malo vode sa rastvorenim šafranom ili kurkumom. Poklopiti i ostaviti da se kuva još desetak minuta, da se pirinač potpuno skuva.                                                                        

Skloniti sa ringle, ali ostaviti poklopljeno još desetak minuta, pa tek onda servirati.

Birjani može da se pravi i bez mesa, onda samo preskačete one korake sa marinadom i mesom.

Slika mi je malo mutna, jer sam je uvećala sa šire slike.