Chicken Biryani

Name: Chicken Biryani
Prep time: 20 min
Total time: 65 min
Yield: 6 Servings
Ingredients: u00bd teaspoon saffron threads, crumbled; 3 tablespoons warm water; 1 cup plain whole-milk yogurt; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint; 1 garlic clove, minced; u00bc teaspoon table salt; u00bc teaspoon pepper; 6 tablespoons unsalted butter; 2 cups thinly sliced onion; 1 u00bc teaspoons table salt, divided, plus salt for cooking rice; 1 cinnamon stick; 2 teaspoon cumin seeds; 2 cups basmati rice; u2153 cup dried currants; 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1u00bd-inch chunks; u00bd teaspoon pepper; 1 jalapeu00f1o chile, stemmed, seeded, and minced; 1 tablespoon grated fresh ginger; 1 tablespoon garam masala; 3 garlic cloves, minced; u00bd cup plain whole-milk yogurt; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro

By Leslie Blythe Chicken, Indian, Rice Sautéing

September 22, 2022

In a traditional chicken biryani, richly spiced and perfectly fluffy basmati rice is lavished with butter and studded with dried fruit. The saffron-and-spice-infused rice is layered with sauced chicken, and the two are cooked together before being topped with fried onions and chopped herbs. However, it takes time to develop deep flavor by steeping whole spices and cooking the components in stages. This version, uses chunks of boneless chicken thighs and skipped the lengthy marinating. The onion is sautéed instead of deep-frying and then the chicken is browned in the same skillet. This dish is garnished with fried onion, fresh mint and cilantro, and an herby yogurt sauce.

Prep: 20 mins
Cook: 45 mins
Yields: 6 Servings

Ingredients

Garnish and Sauce

½ teaspoon saffron threads, crumbled

3 tablespoons warm water

1 cup plain whole-milk yogurt

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

1 garlic clove, minced

¼ teaspoon table salt

¼ teaspoon pepper

Biryani

6 tablespoons unsalted butter

2 cups thinly sliced onion

1 ¼ teaspoons table salt, divided, plus salt for cooking rice

1 cinnamon stick

2 teaspoon cumin seeds

2 cups basmati rice

⅓ cup dried currants

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch chunks

½ teaspoon pepper

1 jalapeño chile, stemmed, seeded, and minced

1 tablespoon grated fresh ginger

1 tablespoon garam masala

3 garlic cloves, minced

½ cup plain whole-milk yogurt

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

Directions

Garnish and Sauce

1Combine saffron and water in bowl and set aside. Combine yogurt, cilantro, mint, garlic, salt, and pepper in second bowl and set aside.

Biryani

1Set fine-mesh strainer in medium bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook, stirring often, until dark brown, 11 to 14 minutes. Transfer onion to prepared strainer and press with spatula to squeeze out excess butter (reserve butter). Spread onion on small plate and sprinkle with ¼ teaspoon salt. Set aside onion and butter (do not wash skillet).

2Meanwhile, bring 12 cups water, cinnamon stick, and cumin seeds to boil in large saucepan over high heat. Add rice and 1 tablespoon salt and cook, stirring occasionally, until tender, about 10 minutes. Drain rice in fine-mesh strainer. Return rice to saucepan and stir in currants, reserved butter, and ¼ teaspoon salt; cover and set aside.

3Combine chicken, pepper, and remaining ¾ teaspoon salt in now-empty skillet and cook over medium-high heat until browned and cooked through, about 10 minutes. Stir in jalapeño, ginger, garam masala, and garlic and cook until fragrant, about 1 minute. Off heat, stir in yogurt until combined.

4Spoon rice over chicken mixture and spread into even layer. Drizzle saffron mixture evenly over rice, spiraling in from edge of skillet to center. Cover skillet, return to medium heat, and cook until heated through and steam escapes from under lid, about 5 minutes. Off heat, sprinkle biryani with reserved fried onion, mint, and cilantro. Serve with yogurt sauce.

Recipe from Americas Test Kitchen.

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