CHICKEN BIRYANI FOR A CROWD

CHICKEN BIRYANI FOR A CROWD image

Categories Chicken

Number Of Ingredients 16

Ingredients

15 cardamom pods , preferably green, smashed with chef's knife
2 cinnamon sticks
3 inch piece fresh ginger , cut into 1/2-inch-thick coins and smashed with chef's knife
1teaspoon cumin seed
5quarts water
Table salt
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat and patted dry with paper towels
Ground black pepper
6 tablespoons unsalted butter
4 medium onions , sliced thin (about 8 cups)
4 medium jalapeño chiles , 2 with seeds and ribs removed and chopped fine, 2 chopped fine with seeds and ribs
8 medium cloves garlic , minced or pressed through garlic press (about 3 tablespoons)
2 1/2 cups basmati rice
1 teaspoon saffron threads , lightly crumbled
1/2 cup dried currants or raisins
1/4 cup chopped fresh mint leaves

Steps:

Set oven to 350 Wrap cardamom , cinnamon,ginger, and cumin seed in cheesecloth; secure with twine. In heavy-bottomed pot bring water, spice s and salt to boil then simmer, partially covered, until spices have infused water, about 30 minutes. Season chicken with salt and pepper. Heat butter until foaming subsides; add half of onions and cook until soft and dark brown, 10 to 12 minutes. Add half of jalapeños and garlic and cook until fragrant, about 2 minutes. Transfer onion mixture to medium bowl, wipe skillet clean with paper towels, and repeat with second batch of onions, jalapenos, and garlic. Transfer to bowl with rest of onion mixture. Wipe out skillet, return heat to medium-high, and place chicken skin side down in skillet; cook, without moving chicken, until well browned, about 6 to 8 minutes. Flip chicken and brown second side, 4 to 5 minutes. Transfer chicken to plate and remove and discard skin. Tent with foil. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes. Drain rice through fine-mesh strainer, reserving 3 cups cooking liquid. Transfer rice to medium bowl; stir in saffron and currants and season with salt. Spread half of rice in bottom of pot. Scatter half of onion mixture over rice, then place chicken thighs, skinned side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour 1 1/2 cups reserved cooking liquid over rice. Cover pot and place in oven. Cook for 30 minutes. Uncover and check bottom of pan. If dry, add up to 1 cup reserved cooking liquid. Cook 20 minutes or rice is tender and chicken is cooked through. Transfer chicken to separate plate. Spoon biryani into individual bowls.