Name: One-Pot Biryani-Style Chicken and Rice with Caramelized Onions, Cardamom, and Raisins
Total time: 2 h
Ingredients: 2½ pounds bone-in chicken thighs , trimmed; Salt and pepper; 1 tablespoon extra-virgin olive oil; 3 onions , sliced thin; 1 teaspoon packed brown sugar; 4 garlic cloves , minced; 2 teaspoons grated fresh ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cumin; ⅛ teaspoon saffron threads , crumbled; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; 2½ cups chicken broth; 2 cups long-grain white rice , rinsed; ⅓ cup raisins; 3 tablespoons minced fresh cilantro; ½ teaspoon grated lemon zest plus 4 teaspoons juice

One-Pot Biryani-Style Chicken and Rice with Caramelized Onions, Cardamom, and Raisins

By America's Test Kitchen

Published on September 11, 2020

Time

2 hours

Yield

Serves 6

One-Pot Biryani-Style Chicken and Rice with Caramelized Onions, Cardamom, and Raisins

Ingredients

2½ pounds bone-in chicken thighs, trimmedSalt and pepper 1 tablespoon extra-virgin olive oil 3 onions, sliced thin1 teaspoon packed brown sugar 4 garlic cloves, minced2 teaspoons grated fresh ginger ½ teaspoon ground cardamom ½ teaspoon ground cumin ⅛ teaspoon saffron threads, crumbled1 teaspoon minced fresh thyme or ¼ teaspoon dried2½ cups chicken broth 2 cups long-grain white rice, rinsed⅓ cup raisins 3 tablespoons minced fresh cilantro ½ teaspoon grated lemon zest plus 4 teaspoons juice

Before You Begin

To keep the dish from becoming greasy, it is important to remove excess fat from the chicken thighs and most of the skin from the chicken thighs, leaving just enough skin to protect the meat. Be sure to stir the rice gently when cooking in step 3; aggressive stirring will make it gluey.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of chicken, skin side down, and brown on 1 side, 6 to 8 minutes; transfer to large plate. Repeat with remaining chicken.

Pour off all but 2 tablespoons fat left in pot. Add onions, sugar, and ½ teaspoon salt and cook over medium heat, stirring often, until onions are deep golden brown, 25 to 35 minutes. Stir in garlic, ginger, cardamom, cumin, saffron, and thyme and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Add chicken, browned side up, and any accumulated juices and bring to simmer. Cover and simmer gently for 20 minutes.

Stir in rice. Cover, transfer pot to oven, and cook, stirring occasionally, until chicken registers 175 degrees, rice is tender, and liquid has been absorbed, 20 to 30 minutes.

Remove pot from oven and transfer chicken to cutting board; cover pot and set aside. Let chicken cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones. Gently stir shredded chicken, raisins, cilantro, and lemon zest and juice into rice, and season with salt and pepper to taste. Cover and let stand until chicken is warmed through, about 5 minutes. Serve.