- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 83 Times
Can be made ahead of time.
For special occasions, this subtly spiced, aromatic dish from India is often decorated with small pieces of edible silver leaf.
1. Heat the oil and butter in a large flameproof casserole over medium heat. Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent. Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.
2. Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.
3. Add the rice and raisins and stir well. Pour in enough stock to just cover the rice. Bring to a boil. Reduce the heat to medium-low and cover. Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.
4. Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.
Prepare ahead: The biryani can be cooled, covered, and refrigerated for up to 1 day. Pour a few tablespoons of melted butter on top, cover, and bake in a 350°F (180°C) oven about 30 minutes.
Nutritional Benefits: Low fat