INDIAN CHICKEN BIRYANI ENJOY DAN:

                               INDIAN CHICKEN BIRYANI by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, finely minced

1 thumb-size fresh ginger, minced

1/4-teaspoon EACH Kashmiri red chili paste, black pepper, and turmeric

1/2-teaspoon EACH sea, cumin, and garam masala

1-(14.5 Oz) can diced tomatoes

2 tablespoon fresh yogurt

1/4-teaspoon EACH dried mint, and ground cardamom

1 cinnamon stick

1-1/2-pound chicken tender

1 tablespoon olive oil

1 onion, diced

 1/2-inch pinch saffron

3 cardamom pods

2 whole cloves

1/4-teaspoon EACH ginger powder, and garlic powder

1-1/2cups basmati rice

3 cups chicken stock

3/4-teaspoon sea salt

DIRECTIONS:

1.    Add oil to a skillet over medium-high heat and when sizzling.

2.    Add onion and sauté for 4 minutes, add garlic and ginger, sauté 2 minutes.

3.    Add chili paste, and next 5 ingredients and cook 5 minutes.

4.    Add yogurt and next 3 ingredients.

5.    Cover and simmer for 10 minutes, stirring occasionally.

6.    Add chicken, stir well to coat chicken with the spice mixture.

7.    Cover and simmer for 35-40 minutes, adding more water if necessary.

8.    Wash rice and drain in a colander for at least 30 minutes.

9.    In a skillet add 1 tablespoon olive oil and fry the onions until golden brown.

10. Add saffron, and next 4 ingredients +rice, stirring until rice is coated with spices.

11. In a pot heat chicken stock and salt; when stock is hot pour over rice mixture.

12. Then bring mixture to a boil.

13. Cover the pot and turn heat to very low and steam 20 minutes.

14. Spoon biryani into serving dishes.

ENJOY DAN:                                                      GREAT HEALTH EAT INDIAN SPICES!!