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Chicken Biriyani: Difference between revisions
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(New page: '''Yield''' 4 servings '''Time''' 1 hour '''Summary ''' It is also important to leave the lid on as much as possible; you want to make sure the chicken cooks fairly quickly and that the ...) |
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==Summary== | |||
It is also important to leave the lid on as much as possible; you want to make sure the chicken cooks fairly quickly and that the aroma remains in the pot. | |||
===Yield=== | |||
4 servings | |||
===Time=== | |||
1 hour | |||
==Ingredients== | |||
* 4 tablespoons butter | * 4 tablespoons butter | ||
* 1 large onion, chopped | * 1 large onion, chopped | ||
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* 1/4 cup slivered blanched almonds, optional | * 1/4 cup slivered blanched almonds, optional | ||
==Method== | |||
# Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute. | # Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute. | ||
# Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer. | # Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer. | ||
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''Note:'' Cardamom seeds can be eaten, but cloves should be removed after cooking. | ''Note:'' Cardamom seeds can be eaten, but cloves should be removed after cooking. | ||
Source | ==Source== | ||
[http://bitten.blogs.nytimes.com/2009/01/16/recipe-of-the-day-chicken-biriyani| The New York Times] | |||