Chicken Biriyani Spiced With Saigon Cinnamon |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Recipe from Saveur. Ingredients:
1 cup basmati rice |
3 tablespoons canola oil |
2 teaspoons whole coriander seeds |
3 chiles de arbol, crumbled by hand |
1 1/2 tablespoons kosher salt |
2 1/2 teaspoons ground saigon cinnamon |
6 garlic cloves, finely chopped |
4 skinless bone-in chicken thighs |
4 skinless bone-in chicken legs |
1 large yellow onion, chopped |
2 inches piece ginger, roughly chopped |
1 jalapeno, stemmed, seeded and finely chopped |
1/4 cup toasted sliced almonds, for garnish |
fried shallots, for garnish |
cilantro leaf, for garnish |
Directions:
1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside.
2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes.
3. Stir in the reserved rice and 1 1/4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.
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