One-Pot Indian Supper

To prepare a simple biryani, the classic Indian main course of highly seasoned rice, begin by frying 2 sliced onions in 3 T. of butter for 15 minutes until well browned. Remove onions from the casserole dish or Dutch oven.

Add to the pot: 1 inch of peeled and chopped ginger, 2 cloves garlic, 1 fresh hot chile pepper and 2-3 dried red chiles, 2 bay leaves, 1 stick of cinnamon broken in 2-3 pieces, a few whole cloves and 4-5 cardamom pods. Saute for 2 minutes then add 1 cup of chopped carrot. Saute an additional 3-5 minutes, adding oil as needed. Add 1 1/2 cups brown basmati rice, 3 cups water, 2 tomatoes (chopped) and 1 can of undrained chickpeas. Bring to a boil, reduce to simmer and cook covered for 45 minutes on very LOW heat.

Return cooked onions to the pot along with 1 cup of fresh chopped cilantro. Continue cooking covered for 15 minutes or until all liquid is absorbed and rice is tender.

Serve perhaps as Cafe Drake does with a cucumber raita (yogurt with cucumbers and cumin) and lime pickles.