Recipe: Chicken Biryani

Chicken Biryani
rec.food.cooking/Karen O'Mara (1999)
Adapted from: Penzey's
Serves 6

1 lb. chicken meat, cubed (I used boneless, skinless thighs. My co-worker used breast meat when he prepared the same dish recently)
1/2 cup yogurt
1 1/2 cups white rice (I used basmati)
2 tsp. salt, divided
3 cups water
1/4 cup butter (1/2 stick), divided
1 large onion, peeled and thinly sliced
1/2 cup golden raisins
2 tsp. garam masala
2 tsp. curry
1 tsp. ginger
1/2 tsp. garlic granules
1/4 tsp. cayenne red pepper
2 tbls. water (to soak the spices in for 5 minutes)
1/4 tsp. (1 large pinch) saffron threads, soaked in 3 tbls. warm milk for 5 minutes
1/4 cup chicken stock

Mix the chicken cubes with yogurt, let stand 30 minutes or overnight.

While the chicken is marinating, start the rice. For basmati rice, measure the rice, rinse it several times, place in a small, heavy bottomed saucepan with a tight-fitting lid, add water and 1 tsp. salt, cover, bring to a boil, reduce heat and simmer for 20 minutes. Turn the heat off and let the rice stand, undisturbed, for another 10 minutes.

In a large skillet, melt 2 tbls. butter over med high heat. fry onions til brown -- about 5 minutes, stirring regularly. For the final minute, add raisins and stir while frying. Make sure the heat is not so high that the onions are blackening, a nice golden brown is when you are looking for. Remove the onions/raisins from the pan and set asdie. Add 1 tbls. butter, when hot, add the chicken/yogurt mixture, 1 tsp. salt and the spices, which should soak in the water for for about 5 minutes before using. Fry over med-high heat, stirring regularly, about 4 minutes, until the yogurt has steamed away and the mixture is brown.

Preheat oven to 350. Melt the remaining tbls. butter and pour it into a large casserole dish (the standard 8 x 12 oval works well), swirling to coat the bottom. Sprinkle in a bit of the onions and raisins, then add half the cooked rice.

Sprinkle half of the saffron/milk mix over the rice, then add half of the chicken, spreading it out over the rice. Sprinkle on more onions and raisins, add the other half of the rice, sprinkle with the raimaining saffron/milk, top with the rest of the chicken, onion and raisins.

Slowly add half cup of chicken stock, pouring it down the sides of the dish, so it doesn't disturb the layers. Tightly seal casserole, foil over the dish, then a lid on top of that works best. Bake at 350 for 20 min., until the liquid is mostly absorbed. To serve, turn the entire dish out onto a serving platter or just mound it up in a large bowl.

For a festive occasion, cashews, pistachios or slivered almonds ( I used pine nuts) can be fried and sprinkle on top.