Chicken Biriyani

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

3 cups water
2 tsp. salt, divided
1/4 tsp. saffron threads, crushed
1-1/2 cups uncooked basmati rice
1 (3″) cinnamon stick
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 Tbsp. vegetable oil
1 cup chopped onion
2 tsp. curry powder
1 tsp. minced peeled fresh ginger
1/2 tsp. ground cardamom
1/8 tsp. ground red pepper
2 garlic cloves, minced
2 serrano chiles, seeded and minced
1 cup plain whole-milk yogurt
1/2 cup golden raisins
1/2 cup chopped dry-roasted cashews
1/4 cup fresh cilantro

Instructions:

Bring the water, 1 tsp. of salt, and the saffron to a boil in a medium saucepan. Add the rice and cinnamon stick to pan. Cover, reduce the heat, and simmer for 20 minutes or until the liquid is absorbed. Discard the cinnamon stick.

Sprinkle the chicken with 1/2 tsp. of salt. Heat the oil in a large nonstick skillet over medium-high heat and add the chicken. Saute for 5 minutes or until the meat is lightly browned. Remove the chicken from the pan and cover to keep warm. Add the onion and 1/2 tsp. of salt to pan.

Cover and reduce the heat to low. Cook for 10 minutes or until lightly browned, stirring occasionally. Add the curry and the next 5 ingredients (curry through serrano chiles). Cook for 3 minutes, stirring frequently. Add the yogurt and stir with a whisk. Cook for 3 minutes or until it is slightly thick, stirring constantly. Add the chicken and raisins; cook for 4 minutes or until thoroughly heated. Add the rice and stir well to combine. Sprinkle evenly with cashews and cilantro.

Yields 6 servings (serving size: 1 1/3 cups).

Recipe from Cooking Light Magazine, March 2004.