Immigrant Kitchens: Chicken Biryani

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Chicken Biryani from Sudha Chalicham and Venu Chaganti (read the recipe and see the photos).

Then they added another quarter cup of whole dried spices: bay leaves, black cardamom pods, black cumin, cinnamon bark pieces, green cardamom pods, star anise, cloves and mace. Mace is the dried casing of the nutmeg nut. Each piece looks like a thumb-sized dried jellyfish.