Biryani with Chicken and Shrimp

2-4 tablespoons olive oil

¾ pound of boneless chicken breast or thighs, thinly sliced

1 onion, peeled and chopped

2 garlic cloves, peeled and minced

1 teaspoon cumin

½ teaspoon cardamom

1 teaspoon curry 

½ teaspoon garam masala

½ teaspoon cinnamon

1 teaspoon paprika

½ cup cashews

2 bay leaves

1/3 cup raisins

1 ½ cups rice

3 cups (approx) vegetable or chicken stock

¾ pound shrimp, peeled and deveined

1 teaspoon salt

½ teaspoon black pepper

  1. Pre-heat a medium-sized stock pot over a medium-high heat. When it’s heated, add 2 tablespoons of the olive oil, then the chicken. Cook for 5-7 minutes, or until the chicken is browned, but not cooked through. Remove from the pan and set aside. Depending on the size of the pan, you may need to do this in 2 batches.
  2. Reduce the heat to medium, and add another tablespoon of olive oil. Add the onion, and cook for 5-7 minutes, or until the onions are softened and partially cooked. Add the garlic, and cook for another 30 seconds.
  3. While the onion is cooking, in a small bowl, combine the dried spices: cumin, cardamom, curry, garam masala, cinnamon, and paprika. When the onion is cooked, add the spices to the pan, and combine with the onions, until the mixture is fragrant.
  4. Stir in the bay leaf, cashews, raisins, chicken, and rice, and combine thoroughly.
  5. Stir in the stock, salt, and pepper. Bring the mixture to a low boil and reduce the heat until the liquid is simmering
  6. Cover, and simmer until the rice is almost cooked through, approximately 15 minutes.
  7. Add the shrimp to the top of the rice, but don’t mix it in.
  8. Continue cooking until the rice is cooked through and the liquid is absorbed, approximately 5 more minutes.
  9. Adjust the flavors to your liking, including salt and pepper. Serve immediately.

Yield: approximately 4-6 servings