Casseroles > Middle Eastern Recipes > Poultry > Biryani >
Biryani
Kuwaiti spicy chicken & rice casserole
2 TBS vegetable oil
4 small white potatoes, peeled & halved
1 cardamom pod
1 clove
1 cinnamon stick
2 onions, chopped
1 LB boneless skinless chicken breasts, cut into cubes
3 garlic cloves, peeled & chopped
1/4 tsp. ginger
Chili powder to taste
2 tomatoes, chopped
2 C plain yogurt
3 TBS water
Lemon juice to taste
3 C white rice
1 tsp. butter
Salt to taste
1 bunch fresh mint, chopped
1 bunch fresh cilantro, chopped
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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