Total Calories: 514
Melt butter in a large saucepan. Grind together and blend turmeric, onion powder, chili powder, coriander, cinnamon, cardamon, and salt in a mortar and pestle. Sauté lightly in butter. Stir in rice until each grain is well coated. Add chicken broth.
Cover tightly and simmer 25 minutes. Stir in chicken. Reduce heat to very low and heat just enough to warm chicken.
May be served with or without relishes such as grated coconut, finely chopped green onions, crisp crumbled bacon, chutney, currants and sieved hard cooked eggs.
This Moorgee Biriani (spicy chickenpilaf) recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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