Indian Chicken Biryani

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Ginger root

  Raw

  5 tbsp or 30g

• Garlic

  Raw

  6 cloves, minced or 18g

• Salt

  Table

  ½ tsp or 3g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Cheese sauce

  Dry, powder

  100g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  3 tsp or 6g

• Onions

  Raw

  2 medium or 220g

• Tomato sauce

  Canned

  2 cup or 490g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  2 tsp or 12g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Butter

  Unsalted

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  4 pod or 0.8g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Saffron

  Spices

  ½ tsp or 0.3g

• Salt

  Table

  2 tsp or 12g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  2 cup or 490g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Mint Leaf Chip Gelato

  Ciao Bella

  ½ cup or 99g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Salt

  Table

  ½ tsp or 3g

Directions

1. MARINATE THE BEEF: Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides) In a medium sized bowl mix the beef with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
2. RINSE and SOAK the RICE: Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
3. START THE SAUCE: While the beef is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the yellow onions and cook, stirring occasionally, until they are nicely browned and caramelized - about 15 minutes. Regulate the heat so they don't burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet - keep it out to brown the beef)
4. Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.
5. BROWN THE BEEF: In the pot you used for the onions, heat 2 tablespoons of oil over medium high heat. Add half the beef with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Transfer to the plate with the onions. Brown the rest of the beef, adding more oil, if necessary. Once the second batch of beef is browned, return the other beef and onions back to the pot. Pour in the sauce. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of beef into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the beef is nice and tender. Remove from the heat.
6. PRECOOK THE RICE: While the beef is simmering, heat 2 tablespoons of butter in a medium sized saucepan. Add the spices: (untoasted) cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting - about 30 seconds. Add the red onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its color and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered - until all the water has evaporated. Remove from the heat.
7. ASSEMBLE THE BIRYANI for baking Preheat the oven to 350F. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Bake for 35-40 minutes. Serve with cucumber raita (see below)
8. CUCUMBER RAITA: Combine yogurt, cucumber, mint, 1 clove minced garlic, toasted cumin seeds, and 1/2 tsp salt. Cover and refrigerate until needed.
9. *Note: The bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.
10. Recipe by: Panning The Globe, adapted from lots of sources but mostly (source: http://www.panningtheglobe.com/2014/10/03/indian-lamb-biryani/) and http://www.panningtheglobe.com/2014/10/03/indian-lamb-biryani/

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