Entree: Kuwait – برياني كويتي ➤ Biryani Kuwaiti (Layered spiced rice and chicken cooked with Kuwaiti-style aromatics)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 1 1/2 lb (700 g)
- 2 cups (370 g) basmati rice
- 3 tbsp (45 ml) vegetable oil or ghee, divided
- 1 large onion, thinly sliced
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 cup (120 g) plain yogurt
- 2 medium tomatoes, chopped
- 1 tbsp (15 ml) lemon juice
- 1 pinch saffron threads soaked in 2 tbsp (30 ml) warm milk
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (about 2 in / 5 cm)
- 1 tsp (5 g) cumin seeds
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) Kashmiri or sweet paprika (or 1/2 tsp red chili powder)
- 1 tbsp (8 g) garam masala or biryani masala
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 cups (710 ml) water for parboiling rice (plus additional for rinsing)
- 2 tbsp (30 g) chopped fresh cilantro
- 2 tbsp (30 g) chopped fresh mint
- 1/4 cup (30 g) fried onions (birista) or thinly sliced fried onion for garnish (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water for 20 minutes. Drain.
2. In a bowl, mix the yogurt, half the ginger, half the garlic, 1/2 tsp salt and 1/2 tsp pepper. Add chicken thighs and coat; marinate 30 minutes to 2 hours in the refrigerator.
3. Heat 2 tbsp (30 ml) oil or ghee in a large heavy skillet over medium heat. Add bay leaves, cardamom, cloves, cinnamon and cumin seeds; toast 30–45 seconds until fragrant.
4. Add sliced onion and sauté until golden brown, about 8–10 minutes. Remove half the onions for garnish if using. Add remaining garlic and ginger and cook 1 minute.
5. Add chopped tomatoes, turmeric, paprika and garam masala. Cook down 5–7 minutes until tomatoes soften and oil separates. Add marinated chicken, 1/2 tsp salt, and cook on medium heat, turning pieces until chicken is browned and sauce thickens, about 12–15 minutes. Stir in lemon juice and half the chopped cilantro and mint.
6. While chicken cooks, bring 3 cups (710 ml) water to a rolling boil in a large pot with 1 tsp salt. Add drained rice and boil uncovered for 6–8 minutes until rice is about 70% cooked (grains tender but still with bite). Drain rice in a colander.
7. In a heavy-bottomed pot for dum (or use the skillet if ovenproof), spread half of the par-cooked rice in an even layer. Spoon the chicken and its sauce evenly over the rice. Top with remaining rice.
8. Drizzle saffron-infused milk over the top rice, sprinkle remaining cilantro and mint, and scatter reserved fried onions. Dot with remaining 1 tbsp (15 ml) oil or ghee.
9. Cover the pot tightly with a lid (seal edges with foil if needed) and cook on very low heat for 20–25 minutes (or bake at 325°F / 160°C for 20 minutes) to finish cooking and meld flavors.
10. Remove from heat, let rest 5 minutes, then gently fluff and serve, garnished with extra fried onions and a squeeze of lemon if desired.