The bonus to this activity was discovering spices tucked away in the back, waiting for delicious suppers. I had a sealed container with biryani spice that I purchased in Singapore. I had just enough spice to make this adapted chicken dish for the crock pot.
Onions, chicken, precooked rice and sauce - mildly seasoned with biryani. Biryani is traditionally a Pakistani dish, although there are a variety of regional variations. The basic spice mixture contains nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay, coriander and mint. A very kid friendly seasoning selection. Add to this golden onions, garlic, ginger, yogurt and ghee (clarified butter) and the final dish is a succulent mix of savory goodness.
One large sweet onion, very thinly sliced. Layer this in the bottom of the crock pot.
2 lbs. boneless & skinless chicken breasts. Layer this on top of the onions.
Mix together the following, then layer on top of the chicken:
1/2 cup plain yogurt
3 tlbs. biryani spice mixture
5 cloves garlic, peeled and minced
2" piece of fresh ginger, minced
2 cups cooked jasmine rice. Layer this on top of the biryani (which is on top of the chicken which is on top of the rice). Spread the rice to the edges of the rock pot, creating a blanket.
Melt 1/4 cup butter (I had no ghee on hand this morning) and pour evenly over the rice.
Put the lid on the crock pot and cook on low for 8 hours. Serve hot. If desired, pass sambal oelek at the table for those who want to add a spicy kick.
That is my chicken biryani for a weeknight supper.