Title: Kohnen's Biryani Supremo
Categories: Indian Rice
Yield: 2 Servings
| 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.