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The world of fermentation.
Milk Street Recipe
Curried Chicken and Rice with Cranberries
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.
4
Servings
Tip
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.
45 minutes
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
2
tablespoons finely grated fresh ginger
Directions
Pardon the interruption
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