Sunday Piedmont Chicken Biryani

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chicken biryani and let it sunday, undisturbed, so it takes on real color before you stir.
4. Stir in the chicken stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Plate it up while hot and pass extra at the table.