Rice Cooker Chicken Biriyani With Saffron Cream

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Published: October 1, 2008

1 pound boneless, skinless chicken thighs

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1 cup plain yogurt, preferably whole milk 1 1/2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon mild chili powder 1/2 teaspoon cumin powder 1 onion cut into chunks 1 2-inch chunk fresh ginger, peeled 3 garlic cloves, peeled 1 fresh green chili pepper such as jalapeo or serrano, stemmed 3 tablespoons canola oil or ghee (clarified butter) 1 1/2 cups basmati rice, rinsed

6 cloves 6 cardamom pods 1 cinnamon stick 3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala 1 teaspoon salt Pinch saffron threads mixed with 2 tablespoons heavy cream 3 tablespoons chopped cilantro, more for garnish 3 tablespoons chopped mint 1 lime. FOR OPTIONAL GARNISHES: Oil for frying 1 onion, thinly sliced Big handful cashews Big handful raisins. 1. Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside. 2. In a food processor, pure onion, ginger, garlic and chili pepper together. Set aside. 3. In a rice cooker, heat oil in cooking bowl on cook. When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally. 4. Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.

5. Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker. 6. When done (or when cooker switches to warm function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more. 7. If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain. 8. Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins. Yield: 4 to 6 servings. Note: Lacking a rice cooker, biriyani can also be made in a heavy round pot with at least a 3-quart capacity. After adding broth in Step 5, raise heat to bring mixture to a simmer, then immediately reduce heat to very low. For Step 6, turn heat off.

ice Cooker Mac & Cheese

(Serves 4-6)

Prep Time: 5 mins, Cook Time: 35 mins, Rating: I don't know many kids who don't like macaroni and cheese. Come on, cheese and pasta, what's not to like? I love making my own mac and cheese, but even for someone like me who wants to make everything homemade, it's not always easy. Between cooking the...

Ingredients 2 cups pasta (i used macaroni, but you could also use rotini, faralle or bite size pasta) 1 1/2 cups chicken stock (i use low sodium stock) 1 teaspoon salt 1 cup whole milk 1 1/2 cups cheese ( i use a 3 cheese blend of cheddar, mozzarella and monterey jack) Preparation 1. 1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes. 2. 2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom). 3. *Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.

4. 3. Serve. 5. 6. * Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.

Balsamic Dijon Chicken with Farro & Mushrooms

In this rice-cooker meal, your marinated chicken breasts will slowly steam on top of a bed of wonderfully chewy farro, a regularly slow-cooking grain perfect for the rice cooker.

1

Photo: Joanne Tsakos By Jessica Goldbogen Harlan

Serves: 4 Hands-on time: 20 minutes Total time: 1 hour, 20 minutes INGREDIENTS: 4 5-oz boneless, skinless chicken breasts 1 tsp olive oil 2 shallots, minced 8 oz cremini mushrooms, quartered 1 cup farro 1 1/2 cups low-sodium vegetable broth 1/4 cup minced fresh parsley MARINADE 1/3 cup balsamic vinegar 1 tsp extra-virgin olive oil 1 tbsp Dijon mustard Pinch each sea salt and ground black pepper INSTRUCTIONS: 1. Prepare marinade: In a bowl or zip-top plastic bag, combine all marinade ingredients. Add chicken, turning to ensure that breasts are completely coated with marinade. Cover bowl with plastic wrap or seal bag and refrigerate until needed. 2. Set your rice cooker to the regular setting. Place 1 tsp oil in rice cooker bowl. Add shallots, stirring to coat, then close or cover with lid. Cook for about 5 minutes, stirring occasionally, until shallots have softened. Add mushrooms and cook for 8 more minutes, covered and stirring occasionally, until mushrooms are soft and have released water. Stir in farro and cook, uncovered and stirring occasionally, for 3 minutes. 3. Stir in broth. Place chicken, discarding leftover marinade, on top of farro mixture. Close or cover with lid and reset rice cooker to regular setting. The program should take about 1 hour, depending on the rice cooker. Chicken is done when its internal temperature reaches 165F. 4. To serve, place 3/4 cup farro-mushroom mixture on each plate and top with 1 chicken breast. Sprinkle with parsley, dividing evenly. Nutrients per serving (3/4 cup farro mixture and 5 oz chicken): Calories: 346, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 33 g, Fiber: 3 g, Sugars: 5 g, Protein: 39 g, Sodium: 298 mg, Cholesterol: 82 mg TIP: Make this easy one-pot meal in your rice cooker, its two appliances in one!