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Before you jump to Baked Rice, Chicken and Mushrooms (American biryani) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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Refrigerators and freezers use a lot of electricity, particularly when they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not really that hard. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to baked rice, chicken and mushrooms (american biryani) recipe. To make baked rice, chicken and mushrooms (american biryani) you only need 17 ingredients and 23 steps. Here is how you do it.

The ingredients needed to cook Baked Rice, Chicken and Mushrooms (American biryani):

1. Provide Meat
2. Provide 2 pounds chicken thighs
3. Get 1 Tbl. Garlic prefer
4. Provide Salt
5. Prepare Ground black pepper
6. You need Main
7. Prepare 1 onion, large
8. Use 3-4 garlic cloves
9. Prepare 2 Bay leaves
10. Provide 2 tsp. Ground thyme
11. Use 4 cups chicken broth
12. Take 8 ounces mushrooms
13. Get 1 cup peas
14. Prepare 2 cups basmati rice, uncooked
15. Get Salt
16. Prepare Ground black Pepper
17. Provide 1 cup white wine

Steps to make Baked Rice, Chicken and Mushrooms (American biryani):

1. Soak rice in water, needs at least 20 minutes.
2. Cut up chicken into bite sized pieces.
3. Liberally salt, pepper and garlic powder chicken.
4. Mix well, set aside
5. Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil.
6. Add onions and and stir. You need to cook until nicely browned, about 8 minutes.
7. Chop garlic and mushrooms while onions are cooking, stir onions every minute
8. Add chicken, stir. Add Bay leaves and thyme, stir well.
9. Continue stirring about 2-3 minutes until chicken takes on a little color
10. Add wine and stir, simmer briskly until reduced by half. About 5 minutes.
11. Added mushrooms stir
12. Added broth, drain rice, add to pot, stir.
13. Bring to simmer. TASTE IT! Adjust seasoning.
14. Add peas. I only had peas and carrots, still good.
15. Cover and simmer, adjust heat as needed for a simmer. Mine was medium low.
16. Preheat oven to 350F
17. Simmer for 10 minutes.
18. Stir, recover, place in oven for 20 minutes.
19. Remove from oven, and let sit, covered, 10 minutes.
20. Fluff rice.
21. Serve, garnish with some flat leaf parsley
22. Note - if you want bright green peas, don't add the as above, you can blanch then about 3 minutes, and add them when the rice is done (after the last 10 minute sit) and stir them in.
23. Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top.

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