Chicken Biryani
Recipe: Chicken Biryani
From: a Penzey's Spices catalog
Serves: 4-6
1 lb. boneless skinless chicken meat, cubed
1/2 c. plain unsweetened yogurt
1-1/2 c. rice (preferably jasmine or basmati)
2 tsp. salt
4 Tbsp. butter
1 large onion, thinly sliced
1/2 c. raisins (preferably golden), optional
2 tsp. garam masala
1 tsp. ground ginger
1/2 tsp. garlic powder/granules
1/4 tsp. cayenne pepper
2 Tbsp. water for soaking spices
1/4 tsp. saffron threads (1 large pinch)
3 Tbsp. warm milk for soaking saffron
1/4 c. chicken broth
Marinate chicken in yogurt for 30 minutes. Meanwhile, cook rice. Add rice, 1 tsp. salt, and 2-1/4 c. water (3 c. if using long-grain rice instead of jasmine) to saucepan, bring to boil, reduce heat to low and cook for about 18 minutes. Remove from heat and let stand undisturbed for 10 minutes.
Put spices in 2 Tbsp. water and let stand while cooking onion. In large skillet, melt 2 Tbsp. butter and fry onions until golden brown. Add raisins for last minute or so. Remove onions and raisins from skillet and set aside. Put saffron in 3 Tbsp. warm milk and let stand while cooking chicken. Melt 1 Tbsp. butter in same skillet used for onion, add chicken/yogurt mixture, 1 tsp. salt, and spices soaked in water. Fry on medium-high heat until yogurt is mostly steamed away and mixture is brown.
Preheat oven to 350 degrees. Melt remaining Tbsp. butter and coat the bottom of a good-sized casserole dish (about 2 or 2-1/2 qt.). Sprinkle in a bit of the onion/raisin mixture, then add half the cooked rice. Sprinkle half of the saffron/milk mixture over the rice (the partially dissolved saffron produces different shades of yellow & red in the rice) and spread half the chicken on top of the rice. Sprinkle on half the remaining onions/raisins, then the rest of the rice, the rest of the saffron, the remaining chicken, and the rest of the onions/raisins. Pour the chicken broth down the sides of the casserole. Cover tightly (seal with foil and then put on lid) and bake for 20-30 min., until liquid is absorbed.
Notes:
The raisins make the whole dish slightly sweet, which may be disconcerting for some, as it's kind of unexpected for what is basically a chicken and rice casserole.
The original recipe called for draining the yogurt in a paper towel-lined strainer for 30 minutes before marinating the chicken, but frankly I couldn't see that it lost any moisture to speak of, so I haven't bothered doing that again.
From: a Penzey's Spices catalog
Serves: 4-6
1 lb. boneless skinless chicken meat, cubed
1/2 c. plain unsweetened yogurt
1-1/2 c. rice (preferably jasmine or basmati)
2 tsp. salt
4 Tbsp. butter
1 large onion, thinly sliced
1/2 c. raisins (preferably golden), optional
2 tsp. garam masala
1 tsp. ground ginger
1/2 tsp. garlic powder/granules
1/4 tsp. cayenne pepper
2 Tbsp. water for soaking spices
1/4 tsp. saffron threads (1 large pinch)
3 Tbsp. warm milk for soaking saffron
1/4 c. chicken broth
Marinate chicken in yogurt for 30 minutes. Meanwhile, cook rice. Add rice, 1 tsp. salt, and 2-1/4 c. water (3 c. if using long-grain rice instead of jasmine) to saucepan, bring to boil, reduce heat to low and cook for about 18 minutes. Remove from heat and let stand undisturbed for 10 minutes.
Put spices in 2 Tbsp. water and let stand while cooking onion. In large skillet, melt 2 Tbsp. butter and fry onions until golden brown. Add raisins for last minute or so. Remove onions and raisins from skillet and set aside. Put saffron in 3 Tbsp. warm milk and let stand while cooking chicken. Melt 1 Tbsp. butter in same skillet used for onion, add chicken/yogurt mixture, 1 tsp. salt, and spices soaked in water. Fry on medium-high heat until yogurt is mostly steamed away and mixture is brown.
Preheat oven to 350 degrees. Melt remaining Tbsp. butter and coat the bottom of a good-sized casserole dish (about 2 or 2-1/2 qt.). Sprinkle in a bit of the onion/raisin mixture, then add half the cooked rice. Sprinkle half of the saffron/milk mixture over the rice (the partially dissolved saffron produces different shades of yellow & red in the rice) and spread half the chicken on top of the rice. Sprinkle on half the remaining onions/raisins, then the rest of the rice, the rest of the saffron, the remaining chicken, and the rest of the onions/raisins. Pour the chicken broth down the sides of the casserole. Cover tightly (seal with foil and then put on lid) and bake for 20-30 min., until liquid is absorbed.
Notes:
The raisins make the whole dish slightly sweet, which may be disconcerting for some, as it's kind of unexpected for what is basically a chicken and rice casserole.
The original recipe called for draining the yogurt in a paper towel-lined strainer for 30 minutes before marinating the chicken, but frankly I couldn't see that it lost any moisture to speak of, so I haven't bothered doing that again.