Chicken Biryani

For special occasions, this subtly spiced, aromatic dish from India is often decorated with small pieces of edible silver leaf.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Beans and Grains

Indian

Main Course

Ingredients

2 tbsp vegetable oil		3 tbsp curry powder
2 tbsp butter		1 tsp ground turmeric
1 large onion, thinly sliced		1/2 tsp ground cumin
6 cardamom pods		1/2 cup golden raisins
6 curry leaves (optional)

directions

Prep: 5 min Total: 30 min (Quick)

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1
Heat the oil and butter in a large flameproof casserole over medium heat. Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent. Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.
2
Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.
3
Add the rice and raisins and stir well. Pour in enough stock to just cover the rice. Bring to a boil. Reduce the heat to medium-low and cover. Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.
4
Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.

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Chicken Biryani

Ingredients

directions