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Chicken Biriyani
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Chicken biriyani is a popular dish from India and Pakistan. In this version, tender chicken is simmered in a flavorful saffron-cinnamon cream sauce and served with rice.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/2 cups water
1/2 teaspoon saffron threads
1 cinnamon stick
1 1/4 cup uncooked long grain rice
3/4 cup raisins
1/4 cup peanut oil
3 cups chopped onions
1 1/2 pound boneless, skinless chicken breasts, cut into bite size pieces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh grated ginger
2 teaspoons curry powder
1 teaspoon ground cardamom
1/2 teaspoon hot pepper sauce
1 cup plain yogurt
1/2 cup creme fraiche
1 cup chopped salted cashews
1/2 cup chopped fresh cilantro
directions
Combine the water, saffron, and cinnamon stick in a large saucepan over medium-high heat. Bring to a boil. Add the rice. Bring the liquid to a boil again then cover the pan and reduce the heat to a simmer. Let the rice simmer, covered, for 15 minutes.
Stir the raisins into the rice then remove the pan from the heat and let sit, covered.
Heat the oil in a deep skillet over medium-high heat. Add the chicken and cook, stirring frequently, for 5 minutes or until the chicken is browned.
Reduce the heat to low. Stir in the salt, pepper, ginger, curry powder, cardamom, hot sauce, yogurt, and creme fraiche. Mix well.
Remove the cinnamon stick from the rice. Combine the chicken and rice mixtures in a serving dish. Garnish with the cashews and cilantro and serve immediately.
nutrition data
979 calories, 43 grams fat, 97 grams carbohydrates, 55 grams protein per serving.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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