Chicken Biryani

Name: Chicken Biryani
Yield: Serves 6
Cuisine: Asia, Indian
Ingredients: 1/2 teaspoon, saffron threads, crumbled; 3 tablespoons, warm water; 1 cup, plain whole-milk yogurt; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, chopped fresh mint; 1 , garlic clove, minced; 1/4 teaspoon, table salt; 1/4 teaspoon, pepper; 6 tablespoons, unsalted butter; 2 cups, thinly sliced onion; 1 1/4 teaspoons, table salt, divided, plus salt for cooking rice; 1 , cinnamon stick; 2 teaspoon, cumin seeds; 2 cups, basmati rice; 1/3 cup, dried currants; 2 pounds, boneless, skinless chicken thighs, trimmed and cut into 1½-inch chunks; 1/2 teaspoon, pepper; 1 , jalapeño chile, stemmed, seeded, and minced; 1 tablespoon, grated fresh ginger; 1 tablespoon, garam masala; 3 , garlic cloves, minced; 1/2 cup, plain whole-milk yogurt; 2 tablespoons, chopped fresh mint; 2 tablespoons, chopped fresh cilantro

Main Courses
Asia
Indian
Pasta, Grains, Rice & Beans
Poultry
Chicken
Rice

By Matthew Fairman ･ Appears in Cook's Country December/January 2020

For our version of chicken biryani, we wanted to shave down the cooking time while keeping the complex flavor.

SERVES 6

TIME 1½ hours

Why This Recipe Works

This is a members' feature.