A few days ago, I was thumbing through issues of Cook’s Illustrated, looking for dessert ideas for Thanksgiving dinner at Mitch and Tim’s. I found a recipe for cherry cobbler (that was a hit), and fell back on pecan pie and lemon cheesecake recipes that I had made previously. In the process of scouring the archives, I found a recipe for chicken biryani that I hadn’t tried before, so I set that issue aside to try sometime soon. Today ended up being that “soon”.
Sadly, the camera is off being repaired, so I have no photos to document the dish, but it turned out very nicely. The rice was almost sweet with a strong taste of currants and ginger, while the onions were savory with garlic and jalapeño. My only (minor) complaint is that the chicken was a relatively bland part of an otherwise very flavorful meal. Next time, I might marinate the chicken first, perhaps in a yogurt sauce.
SWMBO complained that I left all the dessert left-overs in San Leandro, so I also made a mini cobbler. She’s in the middle of the second “semester” of Organic Chem, and so deserves special treats on weekends.
makes my mouth water
Indian food, yum. I love chicken biryani…
Was it a sweet cherry cobbler or one with those nasty sour pie cherries?
I think marinating the chicken sounds familiar, though I haven’t looked at the notes in the margin of my issue of Cook’s. Sounds delicious, either way.
Sour. 🙂 I used Morello cherries, which are fairly tart. But, once you dump in 3/4 cup of sugar, not to mention the sugar in the biscuit topping… the end result is plenty sweet for me.
YKIOK. I’d happily try some, though.
cherry cobbler of any variety sounds awfully good…:)
Want some? Come on up to SF this afternoon. 🙂