CORNISH HEN BIRYANI
Provided by Molly O'Neill
Categories dinner, main course
Time 4h40m
Yield Six to eight servings
Number Of Ingredients 24
Steps:
- Heat a small skillet over medium heat. Add the saffron and stir until it turns a few shades darker. Place the milk in a small cup and crumble in the saffron. Let stand for 3 hours. Place the rice in a large bowl, cover with water, stir in 1 tablespoon of the salt and let stand for 3 hours.
- Place the ginger and garlic in a blender with 2 tablespoons of water and blend to a fine paste, stopping several times to scrape the sides of the jar. Place the yogurt in a bowl and stir in the mint, coriander and chilies. Divide the cinnamon sticks, cardamom, cloves and bay leaves into 2 equal parts.
- Heat the oil in a large skillet over medium-high heat. Working in 2 batches, fry the sliced onions until crisp, about 2 to 3 minutes per batch. Remove from the oil with a slotted spoon and drain on paper towels. Pour off all but 2 teaspoons of oil.
- Place half the spice mixture in the skillet, stir once and add the cumin seeds. Stir once and add the chopped onion. Cook until the edges begin to brown, then stir in the ginger mixture. Stir for 1 minute. Add the hens in 2 batches and cook until browned.
- With the hens in the skillet, lower the heat and stir in half of the yogurt mixture, 1 1/2 teaspoons of salt, half the almonds, half the raisins, the lemon juice, ground cumin, cayenne and 1/4 cup of water. Bring to a simmer, cover and cook for 10 minutes. Uncover and stir in half the fried onions. Cook, stirring often, until the sauce is thick and the meat is just tender, about 10 minutes. Stir in 1 teaspoon of salt and pepper to taste.
- Preheat the oven to 325 degrees. Bring a large pot of salted water to a boil. Meanwhile, place the hen mixture into a large, ovenproof pot. Stir 1/2 teaspoon of the salt and 2 teaspoons of saffron milk into the remaining yogurt. Spread over the hen mixture. Drain the rice and place in the boiling water with the remaining spice mixture. Boil until almost tender, about 7 to 8 minutes. Drain and place over the yogurt mixture.
- Working quickly, make a well in center of rice and pour in remaining saffron milk. Cover with a damp dishcloth, then foil, then a lid. Bake for 30 minutes. Uncover and bake for 10 minutes longer. To serve, stir the mixture to combine and season with more salt if needed. Place on a large platter and garnish with remaining fried onions, almonds and raisins.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 737 milligrams, Sugar 10 grams, TransFat 0 grams
CORNISH HEN
Steps:
- Preheat the oven to 350 degrees F.
- Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside.
- Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour.
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
CORNISH HENS
I like this recipe for Cornish hens because it's easy to do and a delicious entrée for two. The basting ingredients result in a beautifully browned hen, sealing in the juices so that it is moist, tender and quite flavorful.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.
Nutrition Facts :
ORANGE GLAZED CORNISH HEN
Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.
Provided by JDP4445
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h15m
Yield 2
Number Of Ingredients 15
Steps:
- Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
- Preheat oven to 450 degrees F (230 degrees C).
- Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
- Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
- Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g
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