We went to Anoop and Kush’s place this past weekend for a potluck (potluck number 3). Joel prepared a cilantro chicken biryani dish – which, as I understand, is Joel’s Mom’s recipe. Biryani is an an Indian dish made with rice and fragrant spices. If you have questions regarding the recipe – please leave a comment and I’ll get back to you. Otherwise, I hope you enjoy this recipe as much as we did!
|2||cups basmati rice|
|6||chicken stock cubes|
|1||big onion – chopped|
|1||Tbsp. fresh ginger|
|1/2||tsp. pepper powder|
|1/4||tsp. turmeric powder|
1. cilantro paste
Put green chillies, ginger, garlic seeds, pepper powder, aniseed, turmeric powder, cardamons, cinnamon stick, gloves, and salt into a blender with about 1/2 cup of water and blend until it looks like a cilantro smoothie. Once that is done, cook about 2 lbs. of chicken in this mixture. Once chicken is fully cooked, remove from gravy and set aside.
Heat up about 1/2 cup of oil in a large skillet. Add finely chopped onion and fry until golden. Add 2 cups of rice and fry the rice while mixing until onions brown a little. Mix 6 chicken stock cubes in 1 cup of hot water until cubes completely dissolved and add to rice. Next, add gravy used for chicken to the rice and additional 2 cups of water.
Cook on medium heat while occasionally stirring until rice is about 95% cooked and most of the water has been absorbed (should look a little wet). Add the chicken to this now and throw it in the oven for about 1/2 hr at 350 degrees.
Once done, remove from oven and let cool for about 15 minutes before serving.
Goes great with a little raita or plain yogurt on the side.