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(Thursday, July 03, 2008 ) - Christianity at the Crossroads: A View from Jerusalem with Archbishop 'Atallah' Hanna at the Ramallah National Convention
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- Palestinian Rights Advocate Brings Middle East Debate to Houston
(Saturday, June 28, 2008) - Arab American Community Leaders Join Comcast, Dearborn Officials to Celebrate Opening of Bilingual Customer Service Center
(Friday, June 27, 2008) - Archbishop Atallah Hanna, Greek Orthodox Patriarchate of Jerusalem, to Attend Ramallah National Convention in Dearborn
(Thursday, June 26, 2008) - ADC Hosts Successful Annual National Convention
(Thursday, June 26, 2008) - Arab American Community Meeting Addresses Upcoming Election
(Thursday, June 26, 2008)
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Chicken Biryani
2 pounds chicken breasts, cut into 1/2 inch cubes and fried over medium heat for 10 minutes. Serves 8 to 10.
- 1 tablespoon grated fresh ginger
- 2 1/2 teaspoons salt
- 1 teaspoon turmeric
- 1/4 teaspoons chilli powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 2 medium onions thinly sliced, then deep fried until light golden brown
- 1 cup yoghurt
- 2 tablespoons lemon juice
- 4 tablespoons fresh mint, chopped
- 4 tablespoons fresh coriander, chopped
- 1 small chilli, finely chopped
- 4 tablespoons cooking oil
- 3 cups basmati rice
- 10 cups water
- 1/8 teaspoon saffron
- 4 tablespoons fried cashew nuts
Place chicken, ginger, 1 1/2 teaspoons of the salt, turmeric, chilli, cinnamon, cloves and cardamom in a bowl, then thoroughly mix and allow to stand for 10 minutes. Add onions, yogurt, lemon juice, mint, coriander, chilli and 2 tablespoons of the oil, then mix and leave to marinade for 1 hour.
In the meantime, place rice and water in a saucepan bring to boil, cook over medium/low hear for 10 minutes, then drain (reserve 3 cups of the water). Place half the rice evenly in a casserole, the cover evenly with chicken mixture. Place remaining rice evenly over top, then sprinkle with remaining oil. Mix reserved water with saffron and remaining 1 teaspoon salt then pour evenly over top. Cover and bake in a 350° F preheated oven for 1 hour. Decorate with cashews and serve.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |