Chicken Biriyani with Korma (Chicken, Rice and Korma Casserole)
Serves 4
- 1 cup converted (par-boiled) rice
- 1 lb. boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
- 1 cup Maya Kaimal Classic Korma
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons slivered almonds
- 2 tablespoons raisins
- 1/8 teaspoon Garam Masala (optional)
- 2 hard boiled eggs, peeled and sliced (optional)
- Fried Onions* (optional)
- In a medium-sized covered skillet or Dutch oven, combine the rice, chicken, Korma, water, salt, almonds, and raisins. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover and cook undisturbed for, 20 minutes. Remove from heat and let rest for 5 minutes. Sprinkle on the Garam Masala and gently toss with a fork.
- Transfer to a serving dish. Garnish with the sliced egg and fried onions.
* Fried Onions: Thinly slice one medium onion. Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Add the onion and cook, stirring often until softened and starting to brown. Increase heat and stir constantly until onions are very dark brown.