Categories: Chicken, Indian, Main Dish, Mark Bittman

Ingredients

• 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)

Directions

1. 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.

2. Add in the onion along with some salt and pepper; cook, stirring occasionally, until the onion softens without browning, 5-10 minutes.

3. Add in the spices and cook, stirring for another minute.

4. 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.

5. Cook, undisturbed, for about 25 minutes, then check.

6. 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).

7. 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.

8. 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.

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