Kohnen's Biryani Supremo

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Title: Kohnen's Biryani Supremo
Categories: Indonesian, Chicken, Ceideburg 2
Yield: 1 servings

1 tb Oil
2/3 c Long Grain Rice (Basmati
-best)
4 Cloves
2 Piece Cinnamon
1 ts Ground Cumin
1 ts Ground Turmeric
1 ts Fresh Ground Black Pepper
1 1/4 c Chicken Broth (1 can)
1 Salam Leaf or Bay Leaf
1/3 c Golden Raisins, Raisins or
-Both
About as much Cooked Chicken
-as you will get off two
-Thighs
2 Hard Boiled Eggs
2 Or 3 Tomatoes
Fried Onion Flakes

Here's another, similar, recipe that's a bit more elaborate. Made it
once and it was quite good. I usually make the other as it's more
simple. The Nasi Kuning is more of a side dish while this makes a
pretty satisfying meal.

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; 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.

This is the basic Recipe. For variety try a teaspoon of ground chili
instead of the black pepper. Other meats could be substituted for the
chicken. Indonesian Crisp Beef is quite good with this, using it as a
garnish instead of mixing in with the rice. Try anything you like,
but don't put anything in to cook along with the rice, it might upset
the liquid ratio and spoil things. The rice should come out with the
grains separate and no stickiness.

Posted by Stephen Ceideburg; January 7 1991.

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