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Chicken
Biryani
Chicken Biryani
8 tablespoons vegetable oil
1 stick cinnamon (3-inches)
8 whole cloves
6 pods cardamom, bruised
1 piece ginger (1-inch/ 2 1/2 cm), finely chopped
1 1/2 lb skinned, boned chicken, cubed
2 cloves garlic, crushed
1 teaspoon chili powder
1 1/4 cups plain yogurt
2/3 cup chicken stock
1 pinch saffron threads
1/4 cup boiling water
2 1/4 cups Basmati rice
1/4 cup golden raisins
1/4 cup slivered almonds
1 onion, sliced
Preheat oven to 375F (190C). In a Dutch oven, heat 4 tablespoons of the
oil. Add spices and fry 15 seconds. Add chicken, garlic and chili powder
and fry, stirring, 4 minutes. Add yogurt, 1 tablespoon at a time, stirring
between each addition until yogurt is absorbed by spices. Add stock and
simmer 20 to 25 minutes. Transfer to a bowl. In a small bowl, soak saffron
in boiling water and set aside. Rinse rice under cold running water until
water runs clear. In a medium-size saucepan, cook rice in 5 cups boiling
salted water 3 minutes, then drain, if necessary.
Wash Dutch oven. Add 2 tablespoons of the oil. Spoon in a layer of rice,
sprinkle with a little saffron water and cover with a layer of chicken.
Repeat, ending with a layer of rice. Add any cooking juices left from
chicken, cover tightly and cook 25 to 30 minutes. In a small pan, heat
remaining oil.
Fry golden raisins and almonds until golden; remove. Add onion; fry until
crisp and golden. Sprinkle biryani with almonds, onion and golden raisins.
Makes 4 servings.
Nutrition
Calories: 727.49
Protein: 48.18 g
Carbohydrates: 56.64 g
Sodium: 301.16 mg
Saturated Fat: 5.24 g
Fiber: 2.34 g
Vitamin A: 169.25 IU
Thiamine: 0.41 mg
Riboflavin: 0.81 mg
Niacin: 11.29 mg
Vitamin B6: 0.52 mg
Vitamin B12: 0.54 mcg
Calcium: 117.08 mg
Iron: 7.57 mg
Magnesium: 100.42 mg
Potassium: 1096.36 mg
Zinc: 9.40 mg
Fat: 36.15 g
Cholesterol: 99.13 mg
Vitamin C: 1.86 mg
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