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Biryani (Kuwaiti spicy chicken & rice casserole)Kuwaiti spicy chicken & rice casserole

Preheat oven to 400-degrees F. Heat vegetable oil in a large oven-proof skillet over medium heat. Fry potato halves until golden. Add cardamom pod, clove and cinnamon stick to skillet. Stir in onions; fry until golden. Stir in cubed chicken, garlic and ginger; cook and stir for about three minutes. Add chili powder and tomatoes; cook for about five minutes. In a bowl, mix together yogurt with water and lemon juice; stir into sauce. Cover skillet; bake until sauce thickens, about fifteen minutes. Cook rice according to package directions except cut cooking time in half. Drain rice; stir into chicken and sauce. Add butter and season to taste with salt; cover skillet and bake for one hour. Stir in mint and cilantro just before serving.


*Biryani image (C) Shehal Joseph (2007). Used under the GNU Free Documentation license and the Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.


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