thoughts on dinner

[anotheranon]

I felt a bit creative tonight:


3 tablespoons Patak's biryani paste
1 16oz can diced tomatoes, undrained
1 medium yellow onion, diced
1 chicken breast, diced
1 tablespoon olive oil
2 cups basmati rice (cooked)

saute (fry?) diced onions at medium heat in olive oil until becoming transparent. Mix tomatoes (with juice) with the biryani paste and add, then add chicken. Cook low 25 minutes or until chicken is done through. Serve over rice.

Not sure of the results though. The aroma was heavenly, but it just didn't translate to flavor that well - nothing awful, but nothing to make your taste buds sing, either.

It seemed a bit sour - maybe something salty or sweet for contrast? I open the floor to constructive criticism from cooks more experienced than myself!

Comments

[jlsjlsjls.livejournal.com]

Your biryani seemed to me to have unusually few ingredients for an Indian dish. So did a quick Google and found this generic biryani recipe. The ingredients list should give you a few ideas for jazzing up the recipe you've got. :-)

[hadesgirl.livejournal.com]

I somehow find that when I make Indian food it never comes out quite as good as it smells, or as good as I get it in the restaurant. I think there's a finess in there somewhere that's hard to get hold of. At least for me.