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Chicken Biryani
30 min
1 hr 15 min
4
Steps
- Preheat the oven to 350°. In a small bowl, combine the warm milk with the saffron; let steep for at least 10 minutes.
- Heat 1 tablespoon of the oil in a medium saucepan. Add the cardamom pods, cinnamon stick, bay leaf and black peppercorns and cook over moderate heat until sizzling, about 3 minutes. Add the rice and stir to coat with the oil, about 1 minute. Add the water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the water has been absorbed, about 12 minutes. Let stand, covered, for 5 minutes, then fluff the rice with a fork. Season with salt.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the chopped onion and cook over moderate heat until browned, about 5 minutes. Add the tomato and cook for 1 minute. Add the Garlic Paste, Ginger Paste, garam masala, cayenne, turmeric, cloves, mace, cardamom and cinnamon and cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, cover and cook over low heat, stirring occasionally, until the chicken is white throughout, about 12 minutes. Stir in the cilantro and season with salt and pepper.
- Spread half of the rice in a medium enameled cast-iron casserole. Top with the chicken mixture, then cover with the remaining rice. Drizzle the saffron milk over the rice, followed by the melted butter. Cover and bake for 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the sliced onion and cook over moderate heat, stirring once or twice, until browned, about 6 minutes. Using a slotted spoon, transfer the onion to paper towels to drain. Sprinkle the biryani with the mint, julienned ginger and fried onions and serve.
Originally published at Foodandwine.com. Reproduced for personal collection.
