Baked Rice, Chicken and Mushrooms (American biryani)
Was going through some old saved magazine recipe clippings, and ran across this one called American Biryani. Thought I would try it. It's pretty good. Can't wait to try it with sage and rosemary! It takes awhile but it's worth the time and effort. This recipe as is makes quite a bit, my dutch oven was about 2/3 full, I just don't recall if it is a 5 or 6 quart pot. I'm doing a half recipe next time. You shouldn't be limited to chicken, I see no reason why any meat would not work, but whatever meat you use, leave some fat on it, as the fat truly does add flavor.
Baked Rice, Chicken and Mushrooms (American biryani)
Was going through some old saved magazine recipe clippings, and ran across this one called American Biryani. Thought I would try it. It's pretty good. Can't wait to try it with sage and rosemary! It takes awhile but it's worth the time and effort. This recipe as is makes quite a bit, my dutch oven was about 2/3 full, I just don't recall if it is a 5 or 6 quart pot. I'm doing a half recipe next time. You shouldn't be limited to chicken, I see no reason why any meat would not work, but whatever meat you use, leave some fat on it, as the fat truly does add flavor.
Cooking Instructions
- 1
Soak rice in water, needs at least 20 minutes.
- 2
Cut up chicken into bite sized pieces.
- 3
Liberally salt, pepper and garlic powder chicken.
- 4
Mix well, set aside
- 5
Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil.
- 6
Add onions and and stir. You need to cook until nicely browned, about 8 minutes.
- 7
Chop garlic and mushrooms while onions are cooking, stir onions every minute
- 8
Add chicken, stir. Add Bay leaves and thyme, stir well.
- 9
Continue stirring about 2-3 minutes until chicken takes on a little color
- 10
Add wine and stir, simmer briskly until reduced by half. About 5 minutes.
- 11
Added mushrooms stir
- 12
Added broth, drain rice, add to pot, stir.
- 13
Bring to simmer. TASTE IT! Adjust seasoning.
- 14
Add peas. I only had peas and carrots, still good.
- 15
Cover and simmer, adjust heat as needed for a simmer. Mine was medium low.
- 16
Preheat oven to 350F
- 17
Simmer for 10 minutes.
- 18
Stir, recover, place in oven for 20 minutes.
- 19
Remove from oven, and let sit, covered, 10 minutes.
- 20
Fluff rice.
- 21
Serve, garnish with some flat leaf parsley
- 22
Note - if you want bright green peas, don't add the as above, you can blanch then about 3 minutes, and add them when the rice is done (after the last 10 minute sit) and stir them in.
- 23
Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top.
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