Chicken Biryani
This is a delicious Indian dish, easy to prepare all in one pot and with a blend of spices that lend a mysterious and exotic note.
Chicken Biryani
Ingredients
- 1 tbsp butter
- 1 onion, chopped
- 1 bay leaf
- 4 boneless, skinless chicken fillets, cut into bite-sized pieces
- 3 tbsp biryani or mild Indian curry paste
- 1/4 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 1/2 cups basmati rice, rinsed
- 1/2 cup golden raisins
- 3 cups low-sodium chicken broth
- 2 tbsp chopped cilantro
Instructions
- In a large Dutch oven, heat butter. Add onion and bay leaf. Cook until onion is softened, about 5 minutes. Add chicken and sauté about 5 minutes, or until golden.
- Stir in curry paste. Cook for 1 minute. Stir in cardamom, cinnamon, turmeric and salt. Cook about 2 minutes or until spices are aromatic.
- Stir in rice, raisins and broth. Bring to a boil, reduce heat, cover and simmer until chicken is cooked through and rice has absorbed liquid, about 20 minutes.
- Turn off heat and let stand, covered, for 10 minutes. Remove bay leaf. Garnish with cilantro.
Drink Suggestion:
A California Chardonnay or Alsace Gewürztraminer will work with this dish.
Quench Food and Drink Magazine 2014, www.quench.me