Chicken Biryani for a Crowd

Name: Chicken Biryani for a Crowd
Yield: Serves 8
Cuisine: Indian
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; 1 teaspoon, cumin seed; 5 quarts, 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 cilantro leaves; 1/4 cup, chopped fresh mint leaves

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Appears in Cook's Illustrated September/October 2005

SERVES8

TIME2¾ hours

WHY THIS RECIPE WORKS

The best chicken biryani recipes place long-grain basmati at center stage, enriching it with butter, saffron, and a variety of fresh herbs and pungent spices. For our biryani recipe, we browned chicken thighs, then removed the skin before l...

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