Chicken Biriyani Spiced With Saigon Cinnamon
Ingredients
- 1 cup basmati rice
- 3 tablespoons canola oil
- 2 teaspoons whole coriander seeds
- 3 chiles de arbol, crumbled by hand
- 1 12 tablespoons kosher salt
- 2 12 teaspoons saigon cinnamon, ground
- 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, finely chopped, stemmed, seeded and
- 14 cup toasted sliced almonds, for garnish
- fried shallots, for garnish
- cilantro leaf, for garnish
Directions
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.
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.
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.