Wednesday, May 25, 2011
Recipe found here.
Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle
* YIELD: 6 servings (serving size: 1 1/3 cups)
* COURSE: Main Dishes
* 3 cups water
* 2 teaspoons salt, divided
* 1/4 teaspoon saffron threads, crushed
* 1 1/2 cups uncooked basmati rice
* 1 (3-inch) cinnamon stick
* 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces (I used white meat- either boiled or ready to stir fry)
* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 2 teaspoons curry powder
* 1 teaspoon minced peeled fresh ginger
* 1/2 teaspoon ground cardamom (didn't use this)
* 1/8 teaspoon ground red pepper (I used paprika)
* 2 garlic cloves, minced
* 2 serrano chiles, seeded and minced (I used 3)
* 1 cup plain whole-milk yogurt (couldn't find this so I used low fat)
* 1/2 cup golden raisins (didn't use these but want to try it with craisins)
* 1/2 cup chopped dry-roasted cashews
* 1/4 cup fresh cilantro (didn't use this time but it adds a pretty color)
* Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
* Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
* Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt***, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.
***I tried to compensate for my low fat yogurt by turning off the heat and mixing the yogurt and rice in. (I left the chicken in the whole time to make sure it was done). The warm food heats the yogurt up but hopefully doesn't curdle it. :)
Marie Simmons, Cooking Light