Biryani – which is also spelled biriyani – is a popular rice-based dish in South India. It’s sort of like rice pilaf, but with an Indian spin and can be made in a multitude of ways, such as with shrimp, fish, lamb, etc. I especially like chicken biryani with toasted cashews to add some crunchy texture to the dish.

Ingredients:

• 1 Tbsp ghee or butter (clarified, if possible), or canola oil
• 4 boneless, skinless chicken thigh halves diced into 1/2 inch pieces
• 1 onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 tsp garam masala
• 2 tsp ground cumin
• 1 tsp ground fennel seed
• 1/4 tsp cayenne pepper
• 4 bay leafs
• 1 cup basmati rice
• 1 1/2 cups chicken broth
• 1/2 cup toasted cashews (I like to use Thai-spiced cashews from my local supermarket)
• 2 Tbsp raisins (preferably golden)

Method:

1. Heat the ghee, butter or canola oil in a large, deep skillet or saucepan over high heat. Add the chicken and saute, stirring and turning frequently, until the pieces are browned – about 5 minutes. Using a slotted spoon, remove the chicken from the pan and set aside on a plate or in a bowl.
2. Add the onion to the pan and cook until softened, 3-4 minutes. Then add the garlic, spices and bay leafs and cook, stirring, until nice and fragrant.
3. Add the chicken back to the pot, along with the basmati rice and cook for a minute or two, stirring to combine the ingredients.
4. Pour the chicken broth into the pot and bring to a simmer. Cover the pot and simmer the biryani over medium-low heat until the rice is tender and the liquid is absorbed – about 10 minutes.
5. Remove the pot from the heat and set aside, covered, for an additional 10 minutes. I like to serve biryani warm, not hot. Just before serving, remove and discard the bay leafs, then add the cashews and raisins to the pot and toss gently with a large fork.  

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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