Alfaham chicken preparation recipe Arabian recipee

Ingredients

• Whole chicken with skin : 4 nos
• Onion : 3 medium sized
• Ginger : 1 inch piece
• Garlic : 8 cloves
• Green Chillies : 4 nos
• Tomato : 4 nos
• Curd : 1/2 liter
• Lemon extract : 2 lemons
• Salt , Pepper : As needed
• Olive oil : 2 tsp
• Arabic Masala : 2 tsp

Preparation of Arabian Al faham Chicken

1. Divide each chicken lengthwise into two pieces.
2. Blend the ingredients Onion, Ginger, Garlic, Green chillies, and tomato into a fine paste.
3. Mix the curd, lemon extract,  Arabic masala, salt, pepper powder and olive oil and add the #2 paste to this.
4. Spread this paste over the chicken pieces thorughly and keep it for 2-4 hours.
5. Grill it and serve alfaham hot with Khuboos

• For Arabic Masala preparation
• 1 cup cumin seeds (whole)
• 1 cup fennel seeds (whole)
• 1 cup cinnamon sticks
• 1 cup coriander seeds (whole)
• 1/2 cup pepper corns (whole)
• 1/4 cup dried red chillies (whole)
• 1/2 cup turmeric powder

PS : Arabic Masala is almost same as the Indian Garam Masala. If you are in the middle east, its available under names like Bezar. If you want to prepare it locally, you can follow these instructions adapted from The Complete United Arab Emirates Cookbook. Add the cumin seeds, fennel seeds, cinnamon sticks, coriander seeds, pepper corns and dried chillies into a frying pan and roast over a low flame, stirring it continuously, until the spices turn golden color. Remove from heat and grind in a blender. Keep in an air tight container.

Arabic dish : MANDI : Arabian Biryani

" Mandi "

Or biryani as everyone calls it

can be done with chicken or Meat

Ingredients:

- 3 cups of rice (i use basmati rice)

- 1 kg mutton

- 4 sliced onions

- 1 green pepper

- 4 table spoon oil

- 3 tablespoon butter or ghee

- 6 cardomom seeds and cloves

- 1/2 teaspoon coriander

- 1/teaspoon black pepper seeds

- 1 tablspoon salt

method:

- cut the meat and wash it

- boil the meat in a pan and once the foam is removed from surface, add cardomom, black peper seeds, cumin, cloves and salt. leave over heat until meat is nearly cooked.

- remove meat from pan and use same water to boil rice, then drain it

- heat oil and butter in a frying pan, fry the onions then sweet pepper and meat. season with 1 teaspoon of salt and cardomom powder

- place onion mixture in bottom of pan and pour rice over

- burn coal and place in a cup. put cup inside the pan and cover. place in oven for 20-30 minutes on 150 degrees.

Arabian Dish : Machboos

Machboos




Ingredients:

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1-1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice ginger root, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt

Method:

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
5. Serve the rice on a large serving plate and place the grilled chicken halves on the top.