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Source: Rice

Chicken Biryani
An extravagant dish with a Middle Eastern flavor.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 50 minutes
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1 cup low-fat plain yogurt
1 medium onion, coarsely chopped
1/4 cup fresh lemon juice
1 tablespoon fresh ginger, grated and peeled
1 jalapeno, or red chile, seeded and minced
2 garlic cloves, crushed
2 teaspoons poons Madras style curry powder
1 teaspoon salt
6 skinless chicken breast halves, on bone (about 6 ounces each)
2 tablespoons Crisco® Vegetable Oil
2 tablespoons unsalted butter
3/4 cup dark, seedless raisins
2 large onion, halved lengthwise & thinly sliced crosswise
1 cinnamon stick
12 green cardamom, cracked
12 whole cloves
2 bay leaves
2 tablespoons milk
1/2 teaspoon saffron threads, crumbled
2 cups basmati rice

Prepare the marinade: In a blender, combine all the ingredients and process until smooth. Transfer to a nonreactive bowl and stir in the chicken. Cover and refrigerate for 2 to 6 hours.

In a 5-quart Dutch oven, heat the oil and butter over medium heat. Add the raisins and cook for 1 minute, or until plump. Transfer the rasins to a plate.

Add the onions to the pot and cook, stirring often, for about 10 minutes or until golden brown. Transfer 1/3 of the onions to the plate with the raisins. Add the cinnamon, cardamom, cloves, and bay leaves to the pot and cook, stirring for one minute. Add the chicken and marinade. Bring to a boil and cook, stirring often, for 15 minutes, until the marinade was reduced by half.

Preheat the oven to 325 degrees. In a small saucepan, heat the milk until hot. Remove from the heat ans stir in the saffron. Bring a large pot of lightly salted water to a boil. Stir in the rice, return to boil, and cook for 5 minutes. Drain. Stir the rice into the simmering chicken and drizzle saffron-milk over. Cover and bake for 30 minutes. Let stand, covered, for 5 minutes or until the rice is tender. Transfer to a heated platter. Remove the bay leaves, cinnamon sticks and the cardamom pods. Top with the reserved onions and raisins and serve.

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