Chicken Biryani

This is a classic Indian rice dish, core to Indian cuisine as Paella is to Spanish and Portugese cuisine. Just like Paella, there are endless varieties of Biryani - other of the more popular being lamb or chick pea Biryani. Just substitute the chicken for other meats of vegetarian fare.
1 recipe basmati rice pilau, omitting turmeric
3 onions, thinly sliced
½ red pepper cut into matchsticks
½ yellow pepper, cut into matchsticks
1 medium zucchini, diced
3 cloves garlic, minced
½ inch fresh ginger, minced
1 tsp cumin seeds
1 tsp mustard seeds
¼ cup canola oil
4-6 boneless, skinless chicken breasts (about 1½ lbs), cut into 4-6 pieces each
1 Tbsp garam masala
1 15-oz can diced tomatoes, drained
2 tsp turmeric

Prepare the rice. Meanwhile, fry the onions in the oil over medium high heat for about 15 minutes, stirring from time to time. Add the peppers, zucchini, garlic, ginger, cumin and mustard seeds and cook another five minutes. Preheat oven to 350F.

Tip the pan and allow the oil to drain from the vegetables. Remove the vegetables to a bowl and add the chicken to the pan. Cook over high heat for about five minutes, allowing the chicken to brown on the outside. Add the garam masala and tomatoes and cook another five minutes over high heat. Salt and pepper (include red chili pepper flakes if you like) to taste.

Fluff the rice and transfer half to a bowl. Toss with the turmeric. Transfer half the chicken to a large oiled casserole. Top with the rice mixed with the turmeric and half the vegetable mixture. Top with the remaining chicken, remaining rice and vegetables. Bake for 15 minutes covered and 5 minutes uncovered.

Serves 6-8.