Chicken Biryani Spiced with Saigon Cinnamon

  • Serves

    serves 4

By SAVEUR Editors

Published on April 14, 2009

Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.

What You Will Need


  • 1 cup basmati rice
  • 3 tbsp. canola oil
  • 2 tsp. whole coriander
  • 3 chiles de arbol, crumbled by hand
  • 1 12 tbsp. kosher salt
  • 2 12 tsp. ground Saigon cinnamon
  • 6 cloves garlic, 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
  • 14 cup toasted sliced almonds, for garnish
  • Fried shallots, for garnish
  • Cilantro leaves, for garnish


Step 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.

Step 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.

Step 3

Stir in the reserved rice and 1 ¼ 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.
See the Recipe

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