Biryani of the Crimson Sunset Recipe

Description:

Biryani of the Crimson Sunset is a visually stunning dish. The fluffy basmati rice is a pale ivory, punctuated by the vibrant crimson of the red bell pepper and the deep orange-red of the tomato. The golden-brown chicken pieces are scattered throughout, contrasting beautifully with the green herbs. Toasted almonds and golden raisins add pops of texture and color. The overall impression is one of warmth and richness, the flavors hinted at by the beautiful array of colors. A light steam rises from the dish, carrying the intoxicating aroma of spices and herbs.

Ingredients:

• - 1 tbsp vegetable oil
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 tsp turmeric powder
• - 1 tsp red chili powder
• - 1/2 tsp cumin powder
• - 1/2 tsp coriander powder
• - 1/4 tsp garam masala
• - 1/2 cup plain yogurt
• - 1 lb boneless chicken breast, cut into 1-inch cubes
• - 1 cup basmati rice, rinsed
• - 2 cups chicken broth
• - 1/2 cup chopped fresh cilantro
• - 1/4 cup chopped fresh mint
• - 1/4 cup slivered almonds, toasted
• - 1/4 cup golden raisins
• - 2 large tomatoes, finely chopped
• - 1 red bell pepper, finely chopped
• - Saffron strands, a pinch (optional)
• - Salt to taste

Instructions:

1. 1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
2. 2. Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.
3. 3. Add the plain yogurt and cook for 2 minutes, stirring occasionally, until the yogurt is slightly thickened.
4. 4. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned. Add salt to taste.
5. 5. Stir in the chopped tomatoes and red bell pepper. Cook for 5 minutes, until slightly softened.
6. 6. Add the rinsed basmati rice and stir to combine with the chicken and vegetable mixture. Pour in the chicken broth, ensuring the liquid is at least 1 inch above the rice. If using, gently stir in the saffron strands. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed.
7. 7. Once the rice is cooked, gently fluff it with a fork. Stir in the chopped cilantro and mint.
8. 8. Garnish with the toasted slivered almonds and golden raisins. Serve hot.