Prep 30 mins
Cook 30 mins
Mark Bittman; The Best Recipes in the World.
- 4 tablespoons butter
- 1 large onion, chopped
- coarse salt
- fresh ground black pepper, to taste
- 1 pinch saffron thread, a large pinch
- 10 whole cardamom pods (preferably 5 white or green and 5 black)
- 5 whole cloves
- 1 cinnamon stick
- 1 tablespoon peeled minced fresh ginger
- 1 1⁄2 cups basmati rice
- 3 cups chicken stock, preferably homemade
- 1 (3 -4 lb) whole chickens, cut into serving pieces (or 2 1/2 to 3 lbs. chicken pieces, trimmed of excess fat)
- 1⁄4 cup blanched slivered almond (optional)
- Add 2 tablespoons butter to a deep skillet or wide saucepan with a lid; turn the heat to medium-high and wait a minute or so.
- Add in the onion along with some salt and pepper; cook, stirring occasionally, until the onion softens without browning, 5-10 minutes.
- Add in the spices and cook, stirring for another minute.
- Add in the rice and cook, stirring occasionally, until it is glossy and all ingredients are well combined, 2-3 minutes.
- Add in the stock, chicken, and some more salt and pepper; bring to a boil; cover and adjust heat so the mixture simmers.
- Cook, undisturbed, for about 25 minutes, then check.
- When the chicken and rice are both tender and the liquid has been absorbed, turn the heat off and re-cover (if either the chicken or rice is not quite done, add a little—no more than ½ cup—boiling water and re-cover with the heat still on).
- Meanwhile, melt the remaining butter in a small skillet over medium heat; add in the almonds and brown them very lightly, just for 3 minutes or so.
- Pour this mixture over the biryani, sprinkle with a bit more salt, and re-cover; let rest for another 2-3 minutes; take the pot to the table, uncover, and serve.