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Dan-Bauk (Colored Rice with Spicy Chicken)
Nasi Briyani |
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Chicken-
2 tsp. salt
1/8 tsp. ground turmeric (yellow powder)
1 whole chicken, 1 1/2 kg., cut into 8 pieces
1/4 cup corn or peanut oil
Rice-
8 cardamom pods
1/4 tsp. ground turmeric (yellow powder)
2 tsp. paprika or chili powder
1 Tbls. Garam masala
1 tsp. ground cumin seed
1 cinnamon stick, 3 inches long
1 tsp. salt
4 cups rice, washed
5 cups homemade chicken broth
1 cup crispy fried onions
2 cups plain yogurt
1 cup green peas
1/2 cup dark raisins
1 tsp. whole saffron, soaked in 2 Tbls. warm water (for yellow color)
Salad-
1 cup thin-sliced onions, rinsed with cold water, drained
1/2 cup fresh mint leaves (pusi-nan)
3 hot small green chilies (green pepper)
3 Tbls. fresh lime juice
1/2 tsp. salt
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Mix salt and tumeric together, rub into chicken and let stand for 15 minutes.
Heat the oil in a skillet and brown the chicken on both sides over moderate heat for 5 minutes. Remove chicken and set aside.
Heat the same oil in a large pan and add to it the cardamom, turmeric, paprika, garam masala, cumin seed, cinnamon, and salt. Stir-fry for 1 minute, add the rice and stir-fry over moderate heat for 2 minutes more.
Add the chicken broth, bring to a boil and cover the pan. Reduce the heat to low ad simmer for 7 minutes to half-cook the rice.
Add the chicken, crispy onios, yogurt, green peas, raisins, and saffron. Mix everything together, cover the pan, and cook slowly over low heat for 30-40 minutes. Do not stir the mixture during this time but shake the pan back and forth several times so that the sauce will not stick to the pan.
Dan bauk can also be baked in the oven rather than on top of the stove. When all the ingredients are mixed together, cover the pan and bake in a 325F oven for 30-40 minutes.
For the salad, mix all the ingredients together just before serving.
Serve chicken and rice warm, with a light soup and with the Dan Bauk Salad and Indian Mango pickle!
Click on Burmese Recipes for more great recipes from Burma!
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Preparation Time: |
Serves: 8 |
| Recipe Origin: Myanmar |
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Submitted by: |
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Christina Aung
Myanmar |
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| This recipe has been viewed 10409 times. |
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