Recipe: Chicken Biryani

the appetizer:

Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals by Bruce Weinstein and Mark Scarbrough, includes recipes like Biryani (Basic Recipe); Lamb Biryani; and Chicken Biryani.

Cookbook

Chicken Biryani

Makes 8 servings

Note: Basic instructions for biryanis are shown in Biryani. The Cooking Know-How book includes recipes for eight different biryanis.

Recipe: Chicken Biryani
*Chicken Biryani*
1. Cook	3 cups white basmati rice
2. Heat	2 Tbs ghee or unsalted butter
3. Add and soften	1 large yellow onion, chopped 1 large tomato, chopped 2 garlic cloves, minced 2 Tbs minced peeled fresh ginger
4. Add and cook	9 ounces chopped cauliflower florets 1 cup fresh shelled or frozen peas
5. Stir in	2 Tbs spice mixture for chicken or garam masala 1/2 tsp ground black pepper
6. Add, cover, and simmer	2 pounds boneless, skinless chicken thighs, cubed 1/4 cup plain yogurt 2 Tbs lime juice
7. Stir in—then season with salt	1/2 cup chopped toasted cashews 1/2 cup chopped dried apple 3 Tbs minced basil
8. Preheat the oven; layer, cover, and bake	30 minutes

from:
Cooking Know-How:
Be a Better Cook with Hundreds of Easy Techniques,
Step-by-Step Photos, and Ideas for Over 500 Great Meals
by Bruce Weinstein and Mark Scarbrough
Wiley 2009
Hardcover; $34.95; 416 pages
ISBN-10: 0470180803
ISBN-13: 978-0-470-18080-81
Recipe reprinted by permission.

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