Chicken Biriyani
================
4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 (3-inch) cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 (3- to 4-pound) chicken, cut up and trimmed of excess fat; skin
removed if desired
1/4 cup slivered blanched almonds, optional
1. Put 2 tablespoons butter in a deep skillet or casserole that can
be covered. Turn heat to medium-high. Add onion and some salt and
pepper. Cook, stirring occasionally, until onion softens, 5 to 10
minutes. Add spices, and cook, stirring, another minute.
2. Add rice, and cook, stirring, until ingredients are well combined,
2 or 3 minutes. Add stock, chicken and more salt and pepper, and
bring to a boil. Cover and simmer.
3. Cook undisturbed for about 25 minutes. When chicken and rice are
tender and liquid is absorbed, turn heat off. If either chicken or
rice is not quite done, add no more than 1/2 cup boiling water,
and cook until done.
4. Melt remaining butter in a small skillet over medium heat. Add
almonds (or simply melt butter), and brown lightly. Pour mixture
over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3
minutes. Take pot to table, and serve.
Note: Cardamom seeds can be eaten, but cloves should be removed
after cooking.
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