Amma's Rice (Biryani)

Name: Amma's Rice (Biryani)
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Chinese
Ingredients: 3 cups basmati rice; ½ teaspoon saffron threads; ¼ cup boiling water; ½ cup plus 1 tablespoon ghee or butter (divided); 2 large white onions (halved and cut into thin crescents); 1 head (8 to 10 cloves) garlic (minced); 3-inch piece (3 ounces) fresh ginger (peeled and minced); 12 black peppercorns; 8 whole cloves; 10 cardamom pods (seeds only); 3 cinnamon sticks (3-inch length); 2 teaspoons ground cumin; 1 teaspoon ground coriander; ½ teaspoon garam masala; Salt (to taste); 2 pounds boneless chicken breasts or thighs (cut into 1-inch chunks); ½ cup yogurt (divided); 1 tablespoon olive oil; 4½ cups cold water; Raita (recipe follows); Mango or chutney (for serving)

A luxurious Pakistani/Indian biryani, layered with chicken, spices, and yogurt, and finished with saffron water. Ideal for special occasions.

1h 50m

Easy

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Ingredients

basmati rice 3 cups

saffron threads ½ teaspoon

boiling water ¼ cup

ghee or butter (divided) ½ cup plus 1 tablespoon

large white onions (halved and cut into thin crescents) 2

garlic (minced) 1 head (8 to 10 cloves)

fresh ginger (peeled and minced) 3-inch piece (3 ounces)

black peppercorns 12

whole cloves 8

cardamom pods (seeds only) 10

cinnamon sticks (3-inch length) 3

ground cumin 2 teaspoons

ground coriander 1 teaspoon

garam masala ½ teaspoon

Salt (to taste)

boneless chicken breasts or thighs (cut into 1-inch chunks) 2 pounds

yogurt (divided) ½ cup

olive oil 1 tablespoon

cold water 4½ cups

Raita (recipe follows)

Mango or chutney (for serving)

Instructions

Prepare Rice and Saffron

Rinse the rice until the water runs clear, then soak in cold water. Place the saffron threads in a small bowl, add the boiling water, and set aside.

Cook Chicken

Melt 1/2 cup of ghee in a large pot. Add the onions and cook until soft, then add the ginger and garlic and stir-fry for 30 seconds. Add the whole spices, ground spices, and 2 teaspoons of salt; stir to coat. Add the chicken and toss to coat with the spices; cook until it changes color (about 8 minutes). Add 1/4 cup of yogurt and mix well. Reduce heat to low, cover, and cook for about 30 minutes until the liquid evaporates and the oil begins to separate. Turn off the heat, cover, and let it rest.

Cook Rice

Drain the rice. Heat the olive oil in a medium pot, add the rice, and stir-fry for 2-3 minutes. Add the water, the remaining ghee, and a pinch of salt. Bring to a boil, reduce to low heat, cover, and cook for 20 minutes until the rice grains are separated and fluffy. Cover and set aside.

Assemble and Steam

Uncover the chicken pot and spread the chicken across the bottom. Spread the remaining yogurt evenly over the chicken. Layer the cooked rice over the chicken and yogurt, smoothing it out. Drizzle the saffron water (along with the threads) over the top. Cover and steam over low heat for 20 minutes to allow the flavors to meld.

Serve

Transfer the chicken and rice to a serving platter and mix thoroughly. Pick out and discard the large spice pieces. Serve with raita and mango chutney.