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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle. Ingredients:
3 cups water |
2 teaspoons salt, divided |
1/4 teaspoon saffron threads, crushed |
1 1/2 cups uncooked basmati rice |
1 (3-inch) cinnamon stick |
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces |
1 tablespoon vegetable oil |
1 cup chopped onion |
2 teaspoons curry powder |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon ground cardamom |
1/8 teaspoon ground red pepper |
2 garlic cloves, minced |
2 serrano chiles, seeded and minced |
1 cup plain whole-milk yogurt |
1/2 cup golden raisins |
1/2 cup chopped dry-roasted cashews |
1/4 cup fresh cilantro |
Directions:
1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.
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