Chicken Biryani, a Layered Rice and Curry Dish

Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!

So, I did my version of Chicken Biryani.  Not all that different from the supplied recipe.  Just that it called for "curry powder" and "biryani powder."  Curry powder can be a lot of things, depending upon what goes into it.  Biryani powder is not available here, so I went online and checked out the list of spices that would be needed to make up a batch.  Among them were: shah jeera, Marathi mogga and rathi puvvu, aside from black and green cardamom.  Well I do have the green, but it is already called for in the main recipe for the Chicken Biryani.  I made an executive decision.  Used my curry powder mixture, kept in the freezer for such occasions, and some chili powder, along with the remaining ingredients on the list, and forgot about the biryani powder. 

Very good as far as that goes, though would probably amp up the spices next time, and for my left-overs.  I do love Indian cuisine.