CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON

CHICKEN BIRIYANI SPICED WITH SAIGON CINNAMON image

Yield 4 people

Number Of Ingredients 15

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1 cup basmati rice
3 tbsp. canola oil
2 tsp. whole coriander
3 chiles de arbol, crumbled by hand
1 1/2 tbsp. kosher salt
2 1/2 tsp. 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
1 2" piece ginger, roughly chopped
1 jalapeno, stemmed, seeded and finely chopped
1⁄4 cup toasted sliced almonds, for garnish
Fried shallots, for garnish
Cilantro leaves, for garnish

Steps:

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.