Biryani

1 large russet potato cut into cubes
1/4 teaspoon Turmeric

Olive Oil
1 large Onion, sliced or chopped
2 cloves garlic, minced
4 or 5 Black Cardamom pods
2 Cloves (Optional)
1/2 teaspoon Cumin
1 Cinnamon stick
Basmati rice
chicken broth
1 small seeded chopped tomato
4 hard boiled eggs , cut in half
pinch of saffron soaked in  1 to 2 tablespoons chicken broth (or water) Optional
cilantro
sliced onions

Rinse the Basmati rice until the water runs clear.  Soak for about 20 minutes.  Drain and set aside while onions cook.

Fry potatoes until golden. Toss with turmeric and set aside.

Heat Oil in heavy skillet. (one that has a lid). Saute onions over medium heat until golden brown.  Takes a while. Don't rush it or the onions will burn.
Add the minced garlic and cook for 30 seconds or so.  Add the Cardamom pods, cinnamon stick, cumin and a couple of cloves.  Stir, cooking for about one minute.  Add the rice, stir gently to coat.    Add enough chicken broth to cover by about 1/2 inch.    Bring to a simmer, cover and lower the heat to a very low simmer.  Cook for about 15 to 20 minutes until rice is tender and liquid has been absorbed.  Remove from heat.  Gently stir in chopped tomatoes and potatoes.  Place the egg halves on top, drizzle the saffron and chicken broth over eggs, cover with a paper towel and lid and let rest for 15 minutes.  Garnish with chopped cilantro and sliced onions. 



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