Chicken Biriyani with Cream and Garam Masala

January 18th, 2011 § 0 comments

Serves 6 to 8

INGREDIENTS

10 cups water
2 cups basmati rice
1 recipe Braised Chicken in White Sauce with Garam Masala

DIRECTIONS

Bring the water to a boil in a large saucepan. Add the rice, and stir gently so that it doesn’t stick to the bottom of the pan. Return to a boil, turn the heat down, and simmer vigorously, partially covered, 6 minutes. Drain, return rice to the pan, and set aside until ready to use. Make the chicken, and simmer stirring occasionally, for 2 minutes after adding the cream.

Preheat the oven to 350°F. Layer a third of the cooked rice over the bottom of a large ovenproof casserole dish, preferably with a lid. Layer half of the chicken on top, and smooth with a spoon. Add another third of the rice and then the rest of the chicken. Top with the remaining rice. Cover tightly with a foil and then a lid, if there is one. Bake 30 minutes. Remove casserole from the oven, and let stand 10 minutes. Transfer to a serving platter, and serve hot.

© Recipe Property of Suvir Saran

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