Biryani Rice Recipe

Title:
Biryani Rice Recipe

Yield:
8 Servings

Categories:
Rice,
Chicken,
Indian,
Main
Dishes




Ingredients:





   3/4 c  Rice Basmati


          - or long-grain rice


 1 1/2 c  Less 2 tbsp water


     1 ts Oil


          Salt to taste


   1/2 lb Chicken


          - cut into small pieces


     3 tb Oil


     1 lg Onion chopped


   1/2 ts Ginger paste


   1/2 ts Garlic paste


     1 ts Ground cumin


     1 ts Ground coriander


   1/2 ts Turmeric powder


     1    Bay leaf


     2    Cloves


     2    Cardamoms


       pn Cinnamon


     1 sm Tomato quartered


     1 sm Potato


          - peeled and quartered


     3 tb Plain yogurt


   1/4 ts Saffron






 Wash rice and put in a small saucepan with all above ingredients. Bring it


 to a boil on high heat, then cover and simmer gently until all the water is


 absorbed. The grains should be tender but firm. Set aside uncovered. Heat


 oil in a large saucepan (medium heat), add onions and fry till golden


 around the edges, add garlic and ginger. All at once add all the spices and


 fry one minute longer. Add all other ingredients except saffron. Add salt


 to taste. Cover and cook on low heat till chicken is tender, stirring


 occasionally (about 1/2 hour). There should be very little liquid remaining


 in the pan. (During cooking a little water may be added if necessary to


 avoid sticking). Add half the prepared rice, spreading it evenly over the


 mixture, drizzle one tbsp of oil over it and add the saffron mixed into two


 tsp of milk. Cover with remaining rice, cover and cook on very low heat for


 ten minutes. Serve accompanied with whipped, lightly sweetened yogurt. The


 chicken could be substituted with 1/2 pound of mixed vegetables.