I AM COMPLETELY OBSESSED WITH BURMESE FOOD.
If you haven't had it, you haven't lived. I mean, you clearly have, but I feel strongly enough about Burmese that I like to equate eating it to LIVING.
Here's the downer--San Diego (my sunny home) has no options, LA has like one option, and the next closest option is in the Bay area. And the quality of the Bay area options makes any other option look ridiculous. It's just not the same.
Anyway, I have tried for YEARS to find recipes that look similar to what I love AND not so complicated that I'm sure to ruin the dish, and this looks like it may be both. I cannot wait to try this.
Full disclosure--I was basically just hoping to Pin this, but the actual recipe from the NYT didn't have a picture, so I couldn't...hence this entry.
Rice Cooker Chicken Biriyani With Saffron Cream
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon mild chili powder
1/2 teaspoon cumin powder
1 onion cut into chunks
1 2-inch chunk fresh ginger, peeled
3 garlic cloves, peeled
1 fresh green chili pepper such as jalapeño or serrano, stemmed
3 tablespoons canola oil or ghee (clarified butter)
1 1/2 cups basmati rice, rinsed
6 cardamom pods
1 cinnamon stick
3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
1 teaspoon salt
Pinch saffron threads mixed with 2 tablespoons heavy cream
3 tablespoons chopped cilantro, more for garnish
3 tablespoons chopped mint
FOR OPTIONAL GARNISHES:
Oil for frying
1 onion, thinly sliced
Big handful cashews
Big handful raisins.
1. Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
2. In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
3. In a rice cooker, heat oil in cooking bowl on “cook.” When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
4. Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
5. Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
6. When done (or when cooker switches to “warm” function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
7. If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
8. Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.
Yield: 4 to 6 servings.
Note: Lacking a rice cooker, biriyani can also be made in a heavy round pot with at least a 3-quart capacity. After adding broth in Step 5, raise heat to bring mixture to a simmer, then immediately reduce heat to very low. For Step 6, turn heat off.