Chicken Biryani

Guam was a pretty culturally diverse place. Whatever you craved, typically, you could find a restaurant for - except Mexican. But really, there were no complaints there because we had so much to choose from. Moving to Guam was great because it forced us to get out of our comfort zone in so many ways and also introduced us to a plethora of foods. Many of which, are now favorites in our home. There was a little ethnic/Middle Eastern sort of restaurant located downtown that sadly, closed before we left there. This is not uncommon really though, as there was so many restaurants you really have to stand out in order to survive. I really thought this place had what it took, but, often, I am wrong(don't tell the Hub).

Anyway, it was there that I first had Chicken Biryani. I instantly fell in love with the dish. I am not sure why or what it was? Maybe the complexity of flavors. This is a chicken and rice dish - but not as we know it in America[Campbell's soup, anyone!?]. It has a mixture of spices - typically cinnamon, ginger, curry, as well as whatever else the particular cook deems and makes for a very warm, fragrant dish. Also thrown in are some raisins, to add a little sweetness, and cashews for crunch.



So, after the restaurant closed down, I unsuccessfully scoured the internet for a recipe that sounded right. Imagine my surprise, when many months and one move over the ocean later, I bumped into the following recipe and it sounded just about perfect.

This made for a really nice, not too complicated weeknight dinner. On the side, I served Orangette's Spiced Eggplant with Yogurt and Peas. Perfect!

Recipes may be found here and here.