Chicken Biryani

Name: Chicken Biryani
Yield: Serves 4
Cuisine: Asia, Indian
Ingredients: 10 , cardamom pods, preferably green, smashed with chef's knife; 1 , cinnamon stick; 2 inch piece, fresh ginger, cut into 1/2-inch-thick coins and smashed with chef's knife; 1/2 teaspoon, cumin seed; 3 quarts, water; , table salt; 4 , bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat and patted dry with paper towels; , ground black pepper; 3 tablespoons, unsalted butter; 2 , medium onions, sliced thin (about 4 cups); 2 , medium jalapeño chiles, one seeded and chopped fine, the other chopped fine with seeds; 4 medium cloves, garlic, minced or pressed through garlic press (about 1 1/2 tablespoons); 1 1/4 cups, basmati rice; 1/2 teaspoon, saffron threads, lightly crumbled; 1/4 cup, dried currants or raisins; 2 tablespoons, chopped fresh cilantro leaves; 2 tablespoons, chopped fresh mint leaves

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

Appears in Cook's Illustrated March/April 2004, America's Test Kitchen TV

Chicken biryani is a complicated (and often greasy) "gourmet" Indian dish. Chicken and rice is a simple, but unremarkable, American one-pot meal. Could we find a happy medium?

SERVES 4

TIME 1¾ hours

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