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Chicken Biryani American-Style: Submitted by: Robert Losee | Date Added: 27 Jan 2012
Listed in: Meat / Poultry

2 pounds (about 8 medium) boneless, skinless chicken thighs, cut into 1 to 1-inch chunks
Salt & freshly ground black pepper
3 Tbs butter, divided
1 large onion, chopped, divided
1 Tbs minced or grated fresh ginger root
tsp crushed red pepper flakes
2 Tbs garam masala

cup plain low-fat yogurt
1 Tbs fresh lime juice
1 cups basmati rice
teaspoon saffron threads
1 cup light coconut milk
2 cups chicken broth, divided
cup dark raisins

cup coarsely chopped roasted cashews
cup chopped fresh cilantro

Cooking Instructions

Servings: 6

This is a great recipe with wonderful flavors! It was my first experience using garam masala and won't be my last.

1) Generously sprinkle chicken with salt and pepper; set aside. Heat 2 Tbs butter in a large deep ovenproof skillet or Dutch oven over medium heat. Add half the onion, ginger, and pepper flakes and cook, stirring, until tender, 4 to 5 minutes.

2) Add garam masala and continue to cook until fragrant, 1 to 2 minutes. Add chicken pieces and, stirring constantly, cook until it loses its raw color, about 5 minutes.

3) Add yogurt and lime juice and cook, stirring to loosen brown bits, until juices thicken slightly, 2 to 3 minutes longer. Transfer chicken mixture to a bowl. Wipe out pan with paper towel; return pan to medium heat.

4) Melt remaining 1 Tbs butter, add remaining onion, and cook, stirring, until soft, 4 to 5 minutes. Stir in rice and saffron. Stir in coconut milk, 1 cup broth, raisins, and tsp salt. Cover with heavy-duty foil, bring to s simmer, and cook undisturbed until liquid is absorbed, about 15 minutes. (Chicken and rice can be covered and set aside separately at room temperature for up to 2 hours).

5) About 45 minutes before serving, adjust oven rack to lower-middle position and heat oven to 375F. Reserve about 1/3 the rice, spreading the rest evenly over the bottom of the Dutch oven. Pour the chicken and juices over the rice in the Dutch oven, top with the reserved rice, and pour remaining 1 cup of broth over the mixture, loosely cover the pan with a lid or aluminum foil. Bake until heated through and the rice starts to crust around the edges, about 30 minutes. Remove from the oven and sprinkle with cashews and cilantro, and serve.

Based on Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson.

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