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Chicken Biryani (or lamb) Recipe

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This recipe for Chicken Biryani (or lamb) is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken thighs, cubed
3 onions
3 garlic gloves, minced
1 T minced gingerroot
1 T curry paste
2 tsp salt
2 tsp cumin
1 tsp cinnamon
1 cup plain yogurt, Balkan-style
1 cup whipping cream (or condensed milk)
1 Tsp butter
2½ cups basmati rice
4 cups chicken stock
3-5 cardamom pods
2 star anise
1 cinnamon stick

Topping
½ cup milk
⅛ cup butter
2 jallepeno peppers, seeded and minced (optional)
2 tsp saffron threads (optional)
½ cup each almonds and cashews
Directions:
Directions:
1. Brown chicken, remove to plate.
2. Sauté onions, add garlic, ginger and curry paste cook til soft.
3. Add 1 tsp salt, cumin, cinnamon
4. Return chicken, add half the yogurt and cream. Simmer about 40 minutes.
5 Stir in remaining yogurt and cream. Set aside.
6. Cook rice - In saucepan, hat butter, add rice and cook 3 minutes stirring. Add stock,
1 tsp salt, cardamom, anise and cinnamon stick. Boil Cove and simmer 15 minutes
til no more liquid. (I use rice cooker)
7. Topping
Heat butter and milk til steaming. Add jallepeno and saffron. Stand 15 minutes
8. Roast nuts in butter til browned.
8. Large baking dish, spray with oil or marg. Put half the rice down, (remove cinnoman and cardamom pods), then spread chicken mixture, and top with the rest of the rice. Pour topping over.
9. Bake 350º for 30 minutes until hot.
10. Sprinkle with nuts.

 

 

 

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