Chicken (or Vegetarian) Biryani

This flavorful Indian classic is nutty, sweet, savory and spicy all at once - but easy to prepare! Good accompaniments are a cooling raita (shredded cucumber and carrot sprinkled with a little pepper and salt, combined with stirred plain yogurt), warm naan or pita bread, and lassi - a surprisingly refreshing yogurt shake easily made in your blender: 2 cups plain or vanilla yogurt, several ice cubes, a tablespoon of sugar or honey, and 2 cups skim milk.

• 3 T. butter, margarine, vegetable oil or ghee (clarified butter)
• 1 large chopped onion
• 1/2 to 1 cup nuts - cashews, sliced almonds, or shelled peanuts (not dry-roasted)
• 3 cloves garlic, chopped - or bottled chopped garlic, or garlic paste (available in some markets)
• 1 tsp. crushed fresh ginger if desired
• 1/2 to 1 cup raisins

Melt butter or oil in a large covered saucepan (the wide, 'frying-pan' kind is ideal), add nuts; brown gently over medium heat. Add onions, garlic and ginger (if used), saute until onions are clear. Add:

• 3 T. Pataks biryani paste (or mild curry paste)
• 3 cups mixed vegetables, fresh or frozen (as available): chopped carrot, celery, green or red bell pepper, broccoli, cauliflower, green peas, zucchini, etc.
• 1 cup sliced chicken breast, or diced firm tofu (may be omitted if desired)
• 2 chicken flavor bouillon cubes
• 2 cups uncooked rice
• 3 cups water
• 1 tsp. garam masala (if available - a fragrant Indian spice mix, available in small tins),
• substitute 1/4 tsp. each ground cinnamon, cloves, and black pepper

Over medium heat, add chicken or tofu (if chicken is used uncooked, saute until pink is gone), followed by the spice paste; stir and toss pan contents until covered evenly with spice paste. Add your choice of vegetables.

When vegetables are partially cooked, add the dry rice. Mix into vegetables and spices, and stir to prevent sticking. When rice appears opaque and whitish, add water and bouillon cubes. Stir once, bringing mixture to a boil, then cover pan tightly. Reduce heat to low, and cook 20-25 minutes, until rice is done and all liquid is absorbed. Before serving, fluff with a fork and sprinkle in garam masala or individual ground spices.