inDIAN CHICKEN BIRYANI RICE
PHOTO PROVIDED BY KELLY AND BRIAN BARTLETT
RECIPE PROVIDED BY KELLY AND BRIAN BARTLETT OF SEATTLE WASHINGTON
INGREDIENTS
Rice
1 lb (2.5 cups) basmati rice
1 teaspoon cumin seeds (jeera)
3 tablespoons kosher salt
Flavor layers
½ pound shallots, sliced thin and fried
¾ cup cashews, roasted
¼ cup golden raisins
1 sprig mint, chopped
¼ cup cilantro, chopped
⅓ cup milk stained with saffron or yellow food coloring
Marinade
6 bone-in chicken thighs, skin removed
¾ cup whole milk yogurt
1 tablespoon garam masala
1 tablespoon chili powder
1 tablespoon ground coriander
2 inches of fresh ginger, grated on a microplane
6 cloves garlic, grated on a microplane
1 sprig mint, leaves finely chopped
¼ cup cilantro, finely chopped
Other sauté ingredients
4 tablespoons ghee
3 Roma tomatoes, seeds removed, diced
1 teaspoon turmeric
5 whole cloves
3 cardamon pods
½ cinnamon stick
1 star anise
3 blades of mace (or 1 teaspoon ground mace)
½ cup water
METHOD
Soak rice in cool water for 30 minutes while prepping other ingredients.
Combine chicken and all marinade ingredients in a bowl. Cover and set aside for 15-30 minutes while finishing prep.
Preheat oven to 350 degrees. Roast cashews for 10 minutes or until lightly browned.
Sauté sliced shallots in half an inch of light oil on medium low heat until golden brown all the way through. Stir occasionally to cook evenly and thoroughly. Remove with a slotted spoon to a paper towel lined plate, set aside.
Bring a large pot of water to boil with cumin seeds. Add pre-soaked, drained rice and par cook for 7 minutes. Drain thoroughly and spread onto a baking sheet to cool.
Sauté Roma tomatoes in ghee in a stock pot preheated to medium.
Add chicken with the marinade and remaining sauté ingredients to the stock pot.
Simmer on medium for 20 minutes, scraping the bottom occasionally and turning the chicken halfway through. Add ½ cup water if simmer sauce gets pasty or dry. Do not fully cook chicken through.
Remove stock pot from heat. Add half of the cooled rice to the top of chicken and sauce. Do not stir together.
Sprinkle half the cashews, crispy shallots, raisins, mint and cilantro on top of rice.
Add remaining rice, sprinkle with remaining garnishes and drizzle yellow milk over the top.
Cover the pot with a tight fitting lid and return to a low burner. Cook for 15 minutes.
To serve, scoop into the layers but do not mix the whole pot. Serve with cool yogurt raita.
This is a food pairing provided to go with the Santa Barbara wine club offering. This recipe was prepared by Kelly and Brian Bartlett, Seattle locals who love food and wine.