Ingredients:
1 Each cinnamon stick
1 Each ginger root 2-in piece
1.25 Cups rice, basmati
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Directions:
Cut ginger into 1/2-inch-thick coins and smash. Pat chicken dry with paper towels.
Wrap the cardamom pods, cinnamon stick, ginger, and cumin seed in a small piece of cheesecloth and secure with kitchen twine. In a 3 1/2- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring the water, spice bundle, and 1 1/2 tsp salt to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the spices have infused the water, at least 15 minutes (but no longer than 30 minutes).
Meanwhile, season both sides of the chicken thighs with salt and pepper and set aside. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides; add the onions and cook, stirring frequently, until soft and dark brown about the edges, 10 to 12 minutes. Add the jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer the onion mixture to a bowl, season lightly with salt, and set aside. Wipe out the skillet with paper towels, return the heat to medium-high, and place the chicken thighs skin-side down in the skillet; cook, without moving the chicken, until well browned, about 5 minutes. Flip the chicken and brown the second side, 4 to 5 minutes longer; transfer the chicken to a plate and remove and discard the skin. Tent with foil to keep warm.
If necessary, return the spice-infused water to a boil over high heat; stir in the rice and cook 5 minutes, stirring occasionally. Drain the rice through a fine-mesh strainer, reserving 3/4 cup of the cooking liquid; discard the spice bundle. Transfer the rice to a medium bowl; stir in the saffron and currants (the rice will turn splotchy yellow). Spread half of the rice evenly in the bottom of the now-empty saucepan using a rubber spatula. Scatter half of the onion mixture over the rice, then place the chicken thighs, skinned-side up, on top of the onions; add any accumulated chicken juices. Sprinkle evenly with the cilantro and mint, scatter the remaining onions over the herbs, then cover with the remaining rice; pour the reserved cooking liquid evenly over the rice.
Cover the saucepan and cook over medium-low heat until the rice is tender and the chicken is cooked through, about 30 minutes (if a large amount of steam is escaping from the pot, reduce the heat to low). Run a heatproof rubber spatula around the inside rim of the saucepan to loosen any affixed rice; using a large serving spoon, spoon the biryani into individual bowls, scooping from the bottom of the pot and serving 1 chicken thigh per person. |
