United Arab Emirates

Chicken Biryani

-4 Tbs butter
-1 large onion, chopped
-salt and black pepper to taste
-large pinch of saffron threads
-10 whole cardamom pods, preferably 5 white or green and 5 black
-5 whole cloves
-1 cinnamon stick
-1 Tbs peeled and minced or grated fresh ginger
-1.5 C basmati rice
-3 C chicken stock
-1 chicken, 3-4 lbs, cut into serving pieces, OR 2.5-3 lbs. chicken
parts, trimmed of excess fat
-1/4 C slivered blanced almonds, optional

1) Put 2 Tbs butter in a deep skillet/flameproof casserole/wide
saucepan with lid. turn to med-high and wait a minute. add onion, some
salt and pepper, and cook, stirring occasionally until soft (not
browned!), 5-10 min.. Add the spices and cook, stirring for another
minute.
2) Add rice and cook, stirring occasionally, until glossy and well
combined, 2 or 3 minutes. Add stock, chicken, and more salt & pepper.
bring to boil, cover and simmer UNDISTURBED (no peeking!!) for 25
minutes.
3) NOW check it, and when chicken and rice are both tender and liquid
has been absorbed, turn heat off and replace lid. (if either chicken or
rice is not done, add no more than 1/2 C boiling water and re-cover
with heat still on until done)
4) Melt remaining 2 Tbs butter in small skillet over med. heat. add
almonds if using, and brown very lightly, about 3 minutes. pour over
the biryani, sprinkle with a bit more salt, and re-cover; let rest
another 2-3 minutes. serve hot.

NOTE: This dish can sit for up to 30 minutes in a 200 degree oven
without losing quality.