Serves 4
Total time: 60 minutes
| 4 |
tablespoons butter |
| 1 |
large onion, chopped |
|
Salt and freshly ground black pepper |
| 1 |
large pinch saffron |
| 10 |
whole cardamom pods, preferably 5 white or green and 5 black |
| 5 |
cloves |
|
1 |
3-inch cinnamon stick |
| 1 |
tablespoon peeled and minced or grated fresh ginger |
| 1½ |
cups basmati rice |
| 3 |
cups chicken stock, preferably homemade |
| 1 |
whole (3- to 4-pound) chicken, cut up, or 3 to 4 pounds chicken parts, trimmed of excess fat; skin removed if desired |
| ¼ |
cup slivered blanched almonds, optional |
| About the Chef |
| New York Times columnist and cookbook author Mark Bittman shares his love for cardamom and parsley. His How to Cook Everything cookbook is an great resource for anyone who loves to spend time in the kitchen. |
Put 2 tablespoons of the butter in a deep skillet or casserole or broad saucepan that can later be covered. Turn the heat to medium-high and wait a minute or so. Add the onion, along with some salt and pepper, and cook, stirring occasionally, until the onion softens, 5 to 10 minutes (do not brown it). Add the spices and cook, stirring, another minute.
Add the rice and cook, stirring occasionally, until it is glossy and all ingredients are well combined, 2 or 3 minutes. Add the stock, chicken, and some more salt and pepper, and 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 is absorbed, turn the heat off and re-cover. (If either chicken or rice is not quite done, add a little—no more than 1/2 cup—boiling water and re-cover, with the heat still on.)
Meanwhile, melt the remaining butter in a small skillet over medium heat. Add the almonds if you’re using them and brown them very lightly, just for 3 minutes or so. Pour this mixture over the biriyani, sprinkle with a bit more salt, and re-cover; let rest another 2 or 3 minutes. (You can keep the dish hot at this point in a 200º oven for up to 30 minutes without sacrificing its quality.) Bring the pot to table, uncover, and serve.
