Prep 30 mins
Cook 30 mins
Indian dish of rice and chicken. From the Food & Wine website, slightly altered.
- 2 tablespoons warm skim milk
- 1⁄8 teaspoon saffron thread, crumbled
- 2 tablespoons olive oil, divided
- 6 whole cardamom pods, green
- 1⁄2 teaspoon cinnamon, divided
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 cups brown basmati rice
- 3 cups water
- salt & pepper
- 2 medium onions, one chopped fine and one sliced thin
- 1 large tomatoes, coarsely chopped
- 2 tablespoons garlic, minced
- 2 tablespoons ginger paste
- 2 teaspoons garam masala
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon curry powder
- 1 1⁄2 lbs boneless chicken thighs, cut into 3/4 inch pieces
- 1⁄2 cup cilantro, coarsely chopped
- 1 tablespoon ghee or 1 tablespoon melted butter
- Preheat oven to 350 degrees. In a small bowl combine warm milk with saffron threads. Let it steep at least 10 minutes.
- Heat 3/4 tbs. oil in medium saucepan. Add cardamon pods,1/4 teaspoons cinnamon, bay leaf and black peppercorns. Cook over medium heat until sizzling, about 3 minutes. Add rice and stir to coat with oil. Add the water and 1 teaspoons of salt. Bring to boil. Cover and cook over low heat until the rice is tender and the water is absorbed. Fluff with fork and season with more salt if desired.
- Meanwhile, heat 3/4 tbs. of oil in a skillet. Add the chopped onion and cook over medium heat until it begins to brown. Add the tomato and cook one minute. Add the garlic, ginger, garam masala, cayenne, turmeric, cloves, curry powder and 1/4 teaspoons cinnamon. Cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, adding a few tbs. of water if it looks quite dry. Cover and cook on low, stirring occasionally, about 10 minutes. Stir in the cilantro and season with salt & pepper.
- Spread half the rice in a casserole dish (sprayed with cooking spray if desired). Top with chicken mixture, then rest of rice. Drizzle the saffron milk over the rice and top with the ghee. Cover and bake for 30 minutes.
- Meanwhile, heat the remaining 1/2 tbs. of oil in a skillet. Add the sliced onion and cook on medium heat until browned. Set them on paper towels to absorb any oil. Spread the onions over the cooked rice when you remove it from the oven.
looking so interested to try
Very good recipe - has a strong kick for biryani but can be easily cooled off with a spoonful of yogurt. Left plenty of delicious leftovers.
Very good!!! I added some fat free half & half to give it a creamier consistency. I also used real ginger as I did not have ginger paste & skipped the cardamom pods & cilantro. Must play around with spices to adjust to your taste. Yum-O!