Chicken Biryani

Chicken Biryani


A can of ground cinnamon is shown.

Serves 4

Ingredients
  • 10 pods green cardamom pods, crushed
  • 1 stick cinnamon
  • 1 2-inch piece ginger, cut into 1/2-inch-thick coins and smashed with chef’s knife
  • 1/2 teaspoon cumin seed
  • 3 quarts water
  • course salt
  • 4 chicken thighs, bone-in, skin-on, patted dry with paper towels
  • black pepper
  • 3 tablespoons butter, unsalted
  • 2 medium onions, sliced thin
  • 2 jalapeños, one seeded and chopped fine, the other chopped fine with seeds
  • 4 cloves garlic, minced
  • 1 1/4 cups basmati rice
  • 1/2 teaspoon saffron threads, lightly crumbled
  • 1/4 cup golden raisins
  • 2 tablespoons cilantro leaves, chopped fresh
  • 2 tablespoons mint leaves, chopped fresh
Method:
  1. Wrap cardamom pods, cinnamon stick, ginger, and cumin seed in small piece of cheesecloth and secure with kitchen twine.
  2. In medium saucepan, bring water, spices, and 1 ½ teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 to 30 minutes.
  3. Meanwhile, season both sides of chicken thighs with salt and pepper and set aside.
  4. Heat butter in a skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes.
  5. Add jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes.
  6. Transfer onion mixture to a bowl, season lightly with salt, and set aside.
  7. In a clean skillet, over medium-high heat, place chicken thighs skin-side down in skillet; cook, until well browned, about 5 minutes.
  8. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and keep warm.
  9. Return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally.
  10. Drain rice through fine-mesh strainer, reserving ¾ cup cooking liquid; discard spices.
  11. Transfer rice to medium bowl; stir in saffron and golden raisins.
  12. Spread half of the rice evenly in the bottom of the now-empty saucepan using rubber spatula.
  13. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices.
  14. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
  15. Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes.
  16. Serve.