Keith’s Indian Chicken Biryani Rice

 

 

Ingredients

  • 1 tablespoon Keith Lorren’s All Purpose Seasoning
  • 5 lbs maple leaf duck cut into stew size pieces (or chicken)
  • 5 cloves
  • 6 cardamon pods
  • 2 cinnamon sticks
  • 2 teaspoons salt
  • 1/2 cup fried shallots
  • 1/4 cup olive oil
  • 1 stick butter
  • 2 cups plain yogurt
  • 2 teaspoons turmeric
  • 1 tablespoon cumin seeds
  • 1 lime juiced
  • 1 tablespoon whole black peppercorns
  • 6 garlic cloves
  • 2 inch piece of ginger finely minced
  • 1 green chili chopped
  • 1 bunch mint chopped
  • 1 bunch cilantro chopped
  • 1 onion chopped
  • 1/2 cup golden raisins
  • 1/2 cup cashews
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 1 star anise
  • 1/2 teaspoon dried fennel seeds
  • 2 teaspoons chili powder
  • 2 teaspoons saffron soaked in ¼ cup of water
  • 1 chicken bouillon
  • 1 bunch scallions
  • 2 bay leaves
  • 3 cups basmati rice soaked for 30 minutes to 1 hour and rinsed several times

RAITA INGREDIENTS

  • 2 cucumbers – peeled, seeded and thinly sliced
  • 2 cups Greek yogurt
  • 1 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon white sugar
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Wash, trim, and cut the chicken into stew sized pieces.
  3. In a skillet, saute butter until slightly toasted.
  4. Add cashews and saute until toasted. Then remove nuts from butter. 
  5. Add oil and spices and toast lightly until fragrant.
  6. Add chicken, onions, chili pepper to skillet and toss to evenly coat meat with spices and oil. 
  7. Add 1/2 of the cilantro, scallions, mint and yogurt.
  8. Allow to simmer for 10-15 minutes.
  9. While chicken is simmering, begin cooking rice in boiling salted water until 50% cooked, about 10 minutes. 
  10. When 50% cooked, drain remaining water from rice.
  11. Adjust the flavor of the chicken with salt, if desired. 
  12. In a dutch oven, place 1/2 of the chicken on the bottom of the pan. 
  13. Add a layer of 1/2 of the rice. 
  14. Sprinkle 1/2 of the remaining mint/cilantro, fried shallots, scallions, raisins, cashews, and drizzle with saffron water.
  15. Place the final layer of chicken on top and Add the final layer of rice. 
  16. Sprinkle remaining mint/cilantro, fried shallots, scallions, raisins, cashews and drizzle saffron water over the top.
  17. Cover top of pot tightly with foil. 
  18. Press lid firmly in place. Bake for 25-30 minutes or until rice is fluffy and fully cooked.
  19. Serve with avocado and tomato salad drizzled with olive oil, salt/ pepper, and cucumber raita.

PREPARE THE CUCUMBER RAITA

  1. Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl.
  2. Cover and refrigerate at least 3 hours, preferably overnight.