Kohnen's biryani supremo
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ⅔ | cup | Rice, lng gn (basmati best) |
| 4 | Cloves | |
| Cinnamon stick; 2\" | ||
| 1 | tablespoon | Turmeric, ground |
| ½ | tablespoon | Pepper, black; ground |
| 1¼ | cup | Chicken broth |
| 1 | tablespoon | Oil |
| --- per John Kohnen | ||
| 1 | Bay leaf | |
| 1 | teaspoon | Cumin, ground |
| 2 | Chkn thigh ckd & boned | |
| ⅓ | cup | Golden raisins |
| 2 | Egg; hard boiled | |
| 2 | Tomato; slices | |
| Fried onion flakes | ||
| ½ | cup | Onion flakes, dried |
Directions
FRIED ONION FLAKES
Heat the oil in a 1½ quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so.
Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer.
Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving.
Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container.