Chicken Biryani
Chicken Biryani
Cooking Light, JANUARY 2009
YUMM-MY!! This was really good!! I didn’t add the golden raisins, the almonds or the HIDEOUS cilantro. I probably chopped the chicken up too big, so make sure it’s truly bite sized about 1″ pieces. My hands were cold because the chicken was still a little frozen. *shiver* I am lucky enough to have some authentic crack…I mean masala from India so it was even better than with regular curry powder. I’m sure it will taste great with curry, vindaloo, schwarma or any other Indian style masala. The rice was a little mushy and crunchy at the same time, so make sure that it’s covered in liquid when you put the lid on. We both have it for lunch today. YUM!
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Wooden spoon
