Kohnen's biryani supremo

Yield: 2 servings

Measure Ingredient
1 tablespoon Oil
⅔ cup Rice, lng gn (basmati best)
4 \N Cloves
\N \N Cinnamon stick; 2\"
1 tablespoon Turmeric, ground
½ tablespoon Pepper, black; ground
1¼ cup Chicken broth
1 tablespoon Oil
\N \N --- per John Kohnen
1 \N Bay leaf
1 teaspoon Cumin, ground
2 \N Chkn thigh ckd & boned
⅓ cup Golden raisins
2 \N Egg; hard boiled
2 \N Tomato; slices
\N \N Fried onion flakes
½ cup Onion flakes, dried


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.

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