Chicken Biriani
Yields 4 servings
Ingredients
1 1/4 lbs Skinned Boneless Chicken Breast
3 cups Basmati Rice washed
2/3 cup Plain Yogurt
1/2 cup Water
6 Green Cardamon Pods bruised
2 Onions finely sliced
4 Garlic Cloves crushed
1 (2-inch) Freshly Grated Gingerroot
6 tbsp Vegetable Oil
2 tbsp Boiling Water
2 tbsp Cold Water
1/2 tsp Cumin Seeds
Large Pinch Saffron Threads
Red Food Coloring
To taste Salt and Pepper
To Garnish Raisins
To Garnish Sliced Toasted Almonds
Preparation
Cut chicken into 3/4 inch cubes. Set aside. Soak rice in cold water 30 minutes, then drain. Heat 4-tablespoons oil in large heavy saucepan, add cardamon pods and cumin seeds and fry 1-minute. Stir in onions, garlic, gingerroot and chicken; cook about 5 minutes, stirring over high heat until chicken is browned all over. Stir in yogurt 1-tablespoon at a time, then add 1/2 cup water. Reduce heat, cover and simmer 15-minutes.
Heat remaining oil in a separate pan, stir in rice and fry 2-3 minutes, until golden, stirring constantly. Stir into chicken mixture with salt and pepper. Cover and simmer 12-15 minutes, until rice and chicken are tender. Soak saffron in boiling water 5 minutes. Add cold water to food coloring. Pour saffron liquid and red mixture into separate 1/3 sections of rice and stir in to color rice yellow and red, leaving 1/3 white. Serve hot, garnished with almonds and raisins.