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This is perhaps my favorite rice dish! More than mushroom pilafs, fried rices, and even more than risotto. It is basically an Indian pilaf made with meat on the inside. But to me it is a hearty bowl full of fat-glossed and stock-stained grains, moist pieces of meat, and a steam of spices that permeates my skin as I sneak a peek from under the lid. This ingredient list may seem long but that's only from the many spices. Please, don't be intimidated! Try this recipe at home and let yourself feel the warm enveloping comfort of the sweet and spicy aromas and tastes that are Chicken Biryani INGREDIENTS2 cups Basmati Rice (washed)
1 medium Onion (halved ans cut into 1/4" slices"
3 cloves Garlic (made into paste by mincing and mashing with knife)
1/2 inch Fresh Ginger (made into a paste same as garlic)
2 Chicken hind quarters (thigh and leg with skin on)
3.5 cups Chicken Stock
1 pod Black Cardamom
2 each Star Anise
2 small or one large piece Whole Mace
1/2 tsp Pepper Corns
3/4 tsp Cloves
2 each Cinnamon Sticks
1.5 tsp Chili Powder
1/5 tsp Paprika
1/2 tsp Coriander ground
1/4 cup Ghee (aka clarified buter) or butter and/or Oil
8 Curry Leaves
1/4 cup Raisins
1/4 cup Dried Cherries
1/2 cup Cashews
to taste Salt
1/4 cup Fresh Cilantro chopped
Method of Preparation
- Separate chicken thighs from legs to aid in searing and
even cooking - Sear chicken in hot oil making outsides golden brown
- Remove chicken from oil and set aside, drain excess oil and toast cinnamon, clove, star anise, pepper corns, and mace for about a minute over medium heat
- Add in ground spices, garlic, ginger, and onion- saute for a minute or two without burning the pastes
- Add in rice and chicken stir well
- cover with stock and bring to a boil
- Give it a good stir then turn heat down and cover
- Cook until the rice soaked up the stock
- Add in dried fruit, cashews, and cilantro.
- ENJOY!!
