Pakistani-Style Chicken Biryani adapted by Courtney Hill. Christopher Kimball 's MILK STREET

Name: Pakistani-Style Chicken Biryani adapted by Courtney Hill. Christopher Kimball 's MILK STREET
Cuisine: Asian, Indian
Ingredients: 2 cups basmati rice; Kosher salt and ground black pepper; 1/4 teaspoon saffron threads, crumbled (optional); 3 tablespoons grapeseed or other neutral oil, divided; 2 tablespoons ghee, plus 2 tablespoons ghee, melted, divided; 2 medium red onions, halved and thinly sliced; 4 medium garlic cloves, minced; 2 teaspoons minced fresh ginger; 2 bay leaves; 1 tablespoon cumin seeds; 2 1/2 teaspoons garam masala; 1 teaspoon ground cardamom; 1/2 teaspoon ground turmeric; 1/2 teaspoon Kashmiri chili powder or ¼ to ½ teaspoon cayenne; 1/4 teaspoon ground cloves; 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces; 1 medium red potato (about 6 ounces), unpeeled, cut into ¼-inch cubes; 1 cup tomato puree (from a 14½-ounce can); 1/2 cup dried apricots, halved; 1/2 cup plain whole-milk yogurt, plus more to serve; 1/2 cup chopped fresh mint or cilantro, or a combination, divided; 1 medium plum tomato, cored and sliced into thin rounds; 1 lemon, sliced into thin rounds, seeds removed

7 steps

In Lahore, Pakistan, we learned different ways to make biryani, a multi-layered dish if rice and meat, all boldly seasoned with spices and aromatics. Based on lessons we learned from street vendor Mohammed Muzmil and chefs Muneeze Khalid and Gulnaz Siddique, we developed a streamlined version that still delivers the depth and richness of a classic biryani. Tradition calls for parboiling the rice, but we found that simply soaking it in salted water for 39 minutes worked just as well to produce the fluffy, tender grains we wanted. Inspired by Muzmil's matka-style biryani--which prepares the entire dish in a single clay pot--we created a dish that works wonderfully in a Dutch oven. It starts on the stovetop, then is finished in the oven, where steady heat ensures even, hands-off cooking. If you wish to add a fresh hit of chili heat, sprinkle on some thinly sliced Serrano chilies just before serving.

Updated at: Fri, 05 Jan 2024 20:47:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories3286.5 kcal (164%)

Total Fat118.9 g (170%)

Carbs374.1 g (144%)

Sugars63.2 g (70%)

Protein176.3 g (353%)

Sodium1671.5 mg (84%)

Fiber26.9 g (96%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsbasmati rice

kosher salt

ground black pepper

¼ teaspoonsaffron threads

crumbled, optional

3 tablespoonsgrapeseed oil

or other neutral, divided

2 tablespoonsghee

medium, halved and thinly sliced

4garlic cloves

medium, minced

2 teaspoonsfresh ginger

minced

2bay leaves

1 tablespooncumin seeds

2 ½ teaspoonsgaram masala

1 teaspoonground cardamom

½ teaspoonground turmeric

½ teaspoonKashmiri chili powder

or 1/4 to 1/2 teaspoon cayenne

¼ teaspoonground cloves

1.5 poundsboneless skinless chicken thighs

trimmed and cut into 1 1/2-inch pieces

1red potato

medium, unpeeled, cut into 1/4-inch cubes

1 cuptomato puree

from a 14 1/2-ounce can

½ cupdried apricots

halved

½ cupplain whole-milk yogurt

plus more to serve

½ cupfresh mint

chopped, or cilantro, or a combination, divided

1plum tomato

medium, cored and sliced into thin rounds

1lemon

sliced into thin rounds, seeds removed

Instructions

Step 1

In a large bowl, combine the rice and 1 tablespoon salt. Add water to cover by 1 inch, then set aside for 30 minutes. If using saffron, in a liquid measuring cup or small bowl, combine 1/2 cup water and the saffron threads; set aside.

Step 2

Drain the rice in a fine-mesh strainer, then rinse under cool water and drain again. Heat the oven to 375 deg. F with a rack in the lower-middle position.

Step 3

In a 6- to 8- quart Dutch oven over medium-high, heat 2 tablespoons of the oil and 2 tablespoons ghee until shimmering. Add the onions and cook, stirring, until softened and jammy, with some areas of deep caramelization, 15 to 20 minutes. Using a slotted spoon, transfer to a plate; set aside.

Step 4

To the pot, add the remaining 1 tablespoons oil with the garlic, ginger, bay and cumin seeds; cook over medium, stirring, until fragrant and the garlic is lightly browned, 1 to 2 minutes. Stir in the garam masala, cardamom, turmeric, chili powder, cloves and 1/2 teaspoon pepper, then add the chicken, potato, tomato puree, apricots, 1/2 cup water and 1-1/2 teaspoons salt. Stir, scraping up any browned bits, then cover and cook, stirring once or twice, until the potato is tender, 10 to 15 minutes.

Step 5

Remove the pot from heat. Add the yogurt, half of the onions and 2 tablespoons of the mint; stir, scraping along the bottom of the pot. Distribute in an even layer, then sprinkle on half of the rice; do not stir. Scatter the remaining onions over the rice, followed by 2 tablespoons of the remaining mint. Distribute the remaining rice in an even layer on top, then drizzle with the two tablespoons melted ghee and sprinkle with 2 tablespoons of the remaining mint. Lay the tomato slices and lemon slices in an even layer on top.

Step 6

Slowly pour the saffron water (if using) or 1/2 cup plain water down the side of the pot, taking care not to disturb the rice. Bring to a vigorous simmer over medium-high, then cover and transfer to the oven. Bake until the rice has absorbed the liquid, 25 to 30 minutes. Remove the pot from the oven, uncover and drape a kitchen towel across the top; do not replace the lid. Let rest for 10 minutes.

Step 7

If desired, remove and discard the lemon slices. Using a large spoon, fold together the layers and flush the rice by stirring up from the bottom. Remove and discard the bay. Taste and season with salt and pepper. Serve sprinkled with the remaining 2 tablespoons mint; offer yogurt alongside for drizzling.