Entree on the Fly - Chicken Biryani

I typically use recipes in one of two ways. In the best case scenario, I consult a recipe before I shop so that even if I choose to tweak things a bit, I'm at least starting with all the appropriate raw materials. But then there are those evenings when it's chilly outside or I'm just feeling too lazy to shop, and I need a recipe that makes use of whatever's in the fridge, freezer, and pantry.

Last night was the second scenario. I had a pack of chicken thighs thawing but no plan for them. At first I printed out a recipe for chicken divan, knowing full well that I would have to substitute 2-percent milk for the cream and whole milk. Then I realized that I'd accidentally bought bone-in thighs. The thought of carving up chicken thighs to make a casserole sounded like a major pain. I remembered a recent charmed encounter with lamb biryani takeout, so I looked up some recipes for a chicken version online.

Most had a laundry list of ingredients, but then I found a very simple preparation on Mark Bittman's blog, Bitten. I still didn't have everything on the list: no fresh ginger, no saffron, no basmati. His recipe calls for a whole cut-up chicken; I figured the thighs would substitute nicely.

I added some curry powder in place of the missing spices, and threw in a pinch of fragrant dried spearmint leaves. I think whole cardamom pods are probably pretty integral to biryani (though I think the ten he calls for is a few too many), but then again, saffron and basmati probably are, too. The point is that you can work with the spices, and the kind of rice, and the cuts of chicken you have, and this ambrosial casserole will warm you right up.