Saturday, November 19, 2011

I heart macro Sunday

Saturday was "family day," as the kiddo likes to say.  We enjoyed lunch and a movie, then stopped by the grocery store.

While at the store, the hubster decided to make a Thanksgiving style biryani for dinner.  Luckily, we were in the right place to pick up the ingredients.  Biryani is an Indian rice dish.  We don't eat rice very often, but for this, I'll make an exception.

When we got home, the hubster went to work.  He sauteed some onions and mixed them with dried cranberries and pecans.


Then he coated some chicken in a wonderful sauce and, while it was simmering, prepared the rice.


He layered everything in a large dutch oven and baked it.

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And an incredibly long 30 minutes, he produced an incredibly rich and flavorful dish.


Why does everything taste better when someone else makes it?


studio waterstone





12 comments:

  1. YUMMY!! This looks so good. I love anything with rice and chicken in it. What a wonderful hubby. Wish mine cooked. Super pictures.

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  2. This looks so yummy. Love chicken and rice too.

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  3. Sounds and looks yummy! What a great husband!

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  4. mmmmmmm looks good.....great photos

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  5. That sounds and looks really delicious! I love it when my husband decides to cook!

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  6. LOl - I am now hungry; wonderful macros - great composition. thanks for sharing, kareninkenai (i heart macro)

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  7. Oh, man! If I wasn't a vegetarian, I would have been knocking on your door! I love Indian food and these photos make everything look delish! Does your husband cook Vegetable Korma? My favorite! :-)

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  8. Whoa - I've never heard of this dish and it sounds (and looks) delicious.

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  9. I can just smell all of this - now I'm hungry! :) Great shots!!

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  10. Oh my gosh!! That sounds wonderful (both the food and having someone else make it!!) Your shots of the ingredients are wonderful.

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  11. Love love love Indian food this sounds fantstic and I wish I had some : D

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  12. Oh the photos are making my mouth water and I'm wanting to try the recipe.
    Therese

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