Last Tuesday night, with three at the table, I got a strong hankering to try out a new recipe that I came across in the New York Times "Cooking" section of their website. It would be the first time in five years that I'd tried to multi-task with my rice cooker (back in 2011 and 2012, I made arroz con pollo three times with it). On the menu: the one-bowl wonder of chicken biriyani with saffron cream. And it was definitely a tasty meal!
"Rice Cooker Chicken Biriyani with Saffron Cream," from Julia Moskin of the New York Times: Cooking website.
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