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South Asian biryani, a mixture of rice, spices and meat, inspired this aromatic, flavor-packed recipe. We use coconut water to cook the rice; it adds just a touch of richness and a savory-sweet quality that works perfectly with the curry and cardamom. Mango chutney is a great complement for this dish.
Servings
Don’t stir too much after adding the rice to the skillet. If allowed to cook undisturbed for a few minutes, the mixture forms a crisp, flavorful crust on the bottom. A wide metal spatula is ideal for scraping up the browned bits.
tablespoons grapeseed or other neutral oil, divided
tablespoons finely grated fresh ginger
Is this supposed to have crisped rice like socorrat or just extra fond on the pan? Dish is very good but I can't imagine ever getting a real crust with precooked basmati and this much moisture. Agree with adding toasted nuts or dried coconut as garnish.
Hi Theodore -
It doesn't necessarily have a full crust like socorrat, but you should get some browned rice on the bottom. It's possible that our "medium-high" heat is a bit higher than yours or our skillet is thicker and holds the heat better. We would recommend turning up the heat a bit or cutting back on that last addition of 1/2 cup coconut water.
Best,
The Milk Street Team
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I have made this recipe multiple times, and every time is a success. I've switched out the thighs for boneless breasts and the coconut water for coconut milk if that's what's on hand. I've doubled the recipe for company and it is always a hit!