I haven’t been photographing our dinners lately and I’m a little disappointed. For the past few months I’ve been making lots of new things – I have rarely repeated a recipe. It’s been nice to try new things rather than getting stuck in the rut of uninteresting staples. When I started dinner last night I grabbed my camera and made sure to photograph nearly every step.
I made Chicken Biryani from The Best Recipes in the World by Mark Bittman (which can be found in my Amazon store). With some tiny variations.
For this recipe you’ll need:
2 T butter
1 onion (chopped)
salt & pepper
1 cinnamon stick
10 cardamom pods
1 T ginger (minced or grated)
1.5 cups basmati rice
3 cups chicken stock
A whole chicken (cut up) or chicken pieces
Take an onion..
In a little bit you’ll need the chicken stock so if you have any prep in that area do it now. Thanks to Brooke I now use this (which I suggest you use, too!).
If you’re anything like me the smell of the cardamom pods and the rice will make you think of kheer. And then you’ll really really need some kheer. So you’ll make some.
Simmer 8 cups of water with two cardamom pods for about an hour or until the milk has reduced by half.
Add 1/2 cup of rice and cook for about 20 minutes.
Add 1/2 cup of sugar (or a little less.. 1/2 cup was kind of sweet for me) and cook for another 10-15 minutes.
Make sure you’re stirring often and the milk does not begin to boil.