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Pakistani-Style Chicken Biryani
In Lahore, Pakistan, we learned different ways to make biryani, a multi-layered dish of rice and meat, all boldly seasoned with spices and aromatics. Based on lessons we learned from street vendor Mohammed Muzmil and chefs Muneeze Khalid and Gulnaz Siddique, we developed a streamlined version that still delivers the depth and richness of a classic biryani. Tradition calls for parboiling the rice, but we found that simply soaking it in salted water for 30 minutes worked just as well to produce the fluffy, tender grains we wanted. Inspired by Muzmil’s matka-style biryani—which prepares the entire dish in a single clay pot—we created a dish that works wonderfully in a Dutch oven. It starts on the stovetop, then is finished in the oven, where steady heat ensures even, hands-off cooking. If you wish to add a fresh hit of chili heat, sprinkle on some thinly sliced serrano chilies just before serving.
8 to 10
Servings
Don’t forget to cover the pot while the chicken and potatoes cook. This retains moisture for a succulent, flavor-rich dish. As soon as you remove the pot from the oven, quickly uncover it and lay a towel across the top (do not replace the lid). While the rice finishes steaming off heat, the towel absorbs vapors that otherwise would drip back onto the biryani.
2½ hours
1½ hours active
Ingredients
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2
cups basmati rice
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, combine the rice and 1 tablespoon salt. Add water to cover by 1 inch, then set aside for 30 minutes. If using saffron, in a liquid measuring cup or small bowl, combine ½ cup water and the saffron threads; set aside.
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