This recipe is delicious, but will make the rice poisonously salty as written. Perhaps that 1 1/2 tablespoons of salt should be 1 1/2 teaspoons?
Chicken Biriyani Spiced with Saigon Cinnamon
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
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
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.
SERVES 4
Ratings & Reviews (3)
This is very good! I used chicken stock instead of water, and unrefined sesame oil instead of canola, and only used toasted almonds as garnish. The taste reminds me of Moroccan food. Easy to make and a pleasant level of spiciness!
I did not like this at all! All you can taste is the cinnamon and nothing else....I will not make this again. =(
Chicken Biriyani Spiced with Saigon Cinnamon
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