Chicken Biryani Is What I Enjoy, Do You? Here Is How To Do It

Chicken Biryani, is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan.

It has a lengthy preparation, but the work is definitely worth it.

For biryani, always use long grain rice.

Basmati rice with its thin, fine grains is the ideal variety to use.

Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

Directions

- In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes.

Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden.

Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.

Add yogurt, mint, cardamom and cinnamon stick.

Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.

It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

- When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture.

Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.

There should only be a little very thick gravy left when chicken is finished cooking.

If necessary cook uncovered for a few minutes to reduce the gravy.

- Wash rice well and drain in colander for at least 30 minutes.

- In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden.

Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.

Stir continuously until the rice is coated with the spices.

- In a medium-size pot, heat the chicken stock and salt.

When the mixture is hot pour it over the rice and stir well.

Add the chicken mixture and the potatoes; gently mix them into the rice.

Bring to boil.

Cover the saucepan tightly, turn heat to very low and steam for 20 minutes.

Do not lift lid or stir while cooking.

Spoon biryani onto a warm serving dish.

PREPARE: Spanish Pork Burgers

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

Ingredients

1 tablespoon extra-virgin olive oil

3 cups thinly sliced Spanish onion

¾ teaspoon freshly ground pepper, divided

¼ teaspoon salt, divided

1 pound lean ground pork

1 tablespoon finely chopped Spanish green olives, such as Manzanilla

2 teaspoons minced garlic

2 teaspoons Pimentón de la Vera or Hungarian paprika

¼ cup reduced-fat mayonnaise

2 teaspoons freshly grated lemon zest

1 tablespoon lemon juice

Pinch of saffron,

¼ cup shredded Manchego or Monterey Jack cheese

4 whole-wheat hamburger buns, toasted

2 whole jarred Piquillo peppers or jarred pimientos, halved lengthwise

Preparation

Active 55 minutes

Ready In 55 minutes

Heat oil in a large skillet over medium heat.

Add onion, ¼ teaspoon pepper and ⅛ teaspoon salt.

Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes.

Set aside half the onion for topping; finely chop the other half.

Preheat grill to medium. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining ½ teaspoon pepper and ⅛ teaspoon salt.

Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about ½ inch thick.

Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.

Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total.

Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

Cover and refrigerate the lemon-saffron mayonnaise (Step 4) for up to 5 days.

Shopping Tip: Spain is known for its superb paprika called Pimentón de la Vera, which has a smoky flavor, and for intensely flavored peppers called Piquillos.

Look for these specialty ingredients in well-stocked supermarkets, gourmet-food shops or online at spanishtable.com or tienda.com.

Ingredient Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Each crocus produces only 3 stigma, requiring over 75,000 flowers for each pound of saffron.

Fortunately, a little goes a long way.

It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods.

Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack.

Do not use cooking spray on a hot grill. When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.