Chicken Biryani

Biryani is a Middle-eastern dish that originated in Persia, but has many regional variations. One of our favourites is Iranian-style chicken biryani, often garnished with fruit (cooking dates, raisins, or pomegranates) and roasted nuts (cashews are great). You also have an excuse to use saffron, the world's most expensive spice (by weight). You only live once, right?

What you'll need:

2 cups cooked basmati rice (leftover is even better!)

1 onion, chopped

2 cloves garlic, minced

1 inch ginger, minced

1 green chili, chopped (optional if you want to tone down the heat)

3 tomatoes, thinly sliced

1 medium zucchini, thinly sliced

1 red pepper, thinly sliced

4-6 chicken breasts, cubed

3 tbsp curry paste

1/4 tsp salt

1/4 tsp garam masala

1/2 tsp turmeric

3 bay leaves

6 cardamom pods

6 cloves

a few strands of saffron (optional)

Preheat oven to 375 F.

As usual, prep all your ingredients in advance for easy access.

Saute your onions for about 5 minutes in olive oil.

Have your garlic, ginger and chilies ready, and...

...add them to the onions, frying for about 2 minutes.

Take your chicken pieces...

...and add them to the pot. Let the flavours marry for about 5 minutes.

Next, add your salt, garam masala,

curry paste,

and stir well. Cook for another 5 minutes.

At this point, your kitchen should start to smell delicious.

Now, add your remaining vegetables...

...give it a good stir, and let this simmer for 5-10 minutes (until the tomates begin to soften and fall apart).

Now it's time to prep your rice. Take a large casserole dish or pan, and lay out your rice.

Add the tumeric,

bay leaves, cloves,

and saffron (if you have it).

Give it a good stir until the turmeric begins to stain the rice yellow.

Now, carefully pour the chicken and vegetables into you dish.

Stir in with the rice until everything is evenly distributed.

Place in the oven for 30-40 minutes, stirring occasionally.

You'll know it is ready when everything when moist of the moisture evaporates and it starts to turn golden.

Garnish with dried fruit and nuts (I suggest chopped dates and cast iron pan-roasted cashews), and serve with chutney and yogurt or tzatziki. Prepare to be transported to a foreign land with this extravaganza of exotic flavours. Delicious!