Curried Chicken and Rice with Cranberries
- Makes4 servings
- Cook Time45 minutes
- 5
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.