Recipe of The Month (January): Chicken Biryiani

The name of the application is MacGourmet. It only costs $25. I am currently running the trial version right now and I think it is really cool and plan to purchase a copy soon.

Ingredients:

        •        3 cups water
        •        2 tsp salt, divided
        •        ¼ tsp saffron threads
        •        1 cinnamon stick
        •        1 pound boneless skinless chicken breasts, bite size pieces
        •        1 tablespoon vegetable oil
        •        1 cup onion, chopped
        •        2 tsp curry powder
        •        1 tsp ginger, peeled
        •        ½ tsp cardamom, ground
        •        ? tsp red pepper, crushed
        •        2 garlic cloves minced
        •        2 serrano chilies, minced
        •        1 cup whole-milk yogurt
        •        ½ cup golden raisins
        •        ¼ cup cilantro

Directions:

Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.

Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.

Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

(Serves 6)

Download recipe to MacGourmet.