Chicken Biryani
- Makes4 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling30 minutes active
- 13
Made the traditional way, this classic Indian and Pakistani chicken and rice dish requires a long list of ingredients and time-intensive prep. Our simplified pressure-cooked version can be on the table with only about 30 minutes active work. And because we've pared back the ingredients, using only those that we felt essential, the flavors are lighter and brighter, yet still complex and balanced. If you like, offer yogurt on the side; its cooling qualities perfectly complement the spice-rich biryani.
Don't mix the rice into the chicken mixture after sprinkling the grains into the pot. Sitting on top of the layer of chicken, the rice steams gently so the grains cook up light and fluffy, not dense and sodden. Also, after opening the pot before allowing the rice to rest, don't forget to cover it with a kitchen towel. The towel absorbs moisture while preventing the rice from cooling too quickly.
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