When we talk about biryani, most often it is South Asia Dish that incorporated long grained rice, mix of spices and meat. For my version, I used chicken quarter, served with pickled carrot and cucumber.
Chicken quarter is marinated with coarsely ground spices composed of nutmeg, cinnamon, cloves, cardamom and cumin. It is grilled separately from the rice in microwave convection oven.
For the bhasmati rice, it was cooked with unsalted butter with little bit of ghee, chicken stock and assortment of sultanas raising and cashew nut.
Spice it up further with spicy hot chili oil...
