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Chicken Biryani

chicken - other, curry, rice

2 tablespoons vegetable oil
2 pounds boneless skinless chicken thighs; cubed
3 onions; sliced
2 cloves garlic; minced
1 tablespoon (each) minced gingerroot and curry paste
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 cup Balkan-style plain yogurt
1 cup whipping cream
1 tablespoon butter
2 1/2 cups basmati rice
4 cups chicken stock
3 cardamom pods
2 star anise
1 cinnamon stick
----TOPPING----
1/2 cup milk
1/4 cup chopped fresh mint
2 hot peppers (such as jalapeno); seeded and minced
2 teaspoons saffron threads
1/4 cup butter; melted
1/2 cup (each) cashews and slivered almonds
2 onions; sliced

In small Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches if necessary. Remove to plate. Add remaining oil and onions to pan; cook, stirring often, for 10 minutes or until golden. Add garlic, ginger, curry paste, 1 teaspoon of the salt, the cumin and cinnamon. Return chicken to pan. Add half each of the yogurt and cream. Cover and simmer, stirring occasionally, for about 45 minutes or until chicken is tender. Stir in remaining yogurt and cream. Set aside. Meanwhile, in large saucepan, heat butter over medium-high heat; cook rice, stirring, for 3 minutes. Add stock, remaining salt, cardamom, star anise and cinnamon stick; bring to boil. Cover, reduce heat and simmer for 15 minutes or until no liquid remains. Let stand for 5 minutes. Topping: In bowl, combine half of the milk, the mint and peppers; set aside. Heat remaining milk until steaming. Add saffron and remove from heat; let stand for 15 minutes. Discard cardamom, star anise and cinnamon stick from rice; spread half in greased 12-cup shallow casserole dish. Drizzle with mint mixture. Spread with chicken mixture, then remaining rice. Drizzle with saffron mixture and 2 tbsp of the butter. Cover with greased foil. (Make-ahead: Refrigerate for up to 24 hours,' double cooking time.) Bake in 350°F oven for 30 minutes or until hot. Meanwhile, in skillet, heat remaining butter over medium heat; cook cashews and almonds, stirring, for 5 minutes or anti! golden. Remove with slotted spoon; set aside. Add onions to pan; cook, stirring often, for 15 minutes or until deep golden. Sprinkle onions and nuts over biryani.

Contributor: Canadian Living Magazine, November, 2001

Yield: 8 to 10 serving

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