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How To make Kohnen's Biryani Supremo

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1 tb Oil
2/3 c Rice, long grain,
(basmati best) 4 Cloves
Cinnamon stick, 2" 1 tb Turmeric, ground
1/2 tb Pepper, black, ground
1 1/4 c Chicken broth
1 Bay leaf
1 ts Cumin, ground
2 Chicken thigh,
Cooked & boned 1/3 c Golden raisins
2 Egg, hard boiled
2 Tomato, slices
Fried onion flakes

FRIED ONION FLAKES:

1 tb Oil
1/2 c Onion flakes, dried
Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so. Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving. Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container.

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