Serves: 4
Total Calories: 4,042

1/2 recipe Hyderabadi Chicken Curry
1/4 teaspoon saffron threads
2 tablespoons milk (any kind)
1 cup Crispy Fried Onions
1 1/4 cups basmati rice, , sorted and washed in 3 or 4 changes of water
4 cups water
1 teaspoon salt
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro, including soft stems
1 teaspoon finely chopped fresh mint leaves
1/2 teaspoon ground green cardamom seeds

1. Prepare the chicken. Meanwhile, in a small bowl, soak the saffron in the milk, 30 minutes or longer. Prepare the fried onions.

2. In a medium bowl, soak the rice in the water and salt, 30 minutes or longer. Drain over a bowl and save the drained water. Put the drained water in a large pot and bring to a rolling boil. Mix in the rice and cook over medium-high heat, uncovered, until most of the water has been absorbed but the rice is not yet fully cooked, about 10 minutes. Drain the rice and discard the water (or use it for soups).

3. Preheat the oven to 350°F. To assemble the biryani, baste the bottom of a large oven-safe dish with a spoonful or two of the sauce from the chicken dish and spread half the rice in the dish. Layer all the chicken over the rice. Top with the lime juice, cilantro, and mint, then spread the remaining rice over the chicken.

4. Drizzle the saffron milk on top, scatter the crispy onions on the rice, and cover well with aluminum foil. Bake until the chicken literally falls off the bone, the rice grains are soft, and the flavors are well blended, about 1 hour. Remove from the oven, fluff the top of the rice lightly with a fork, sprinkle the cardamom seeds on top, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 4,042
Calories from Fat: 3,045

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