Chicken Biryani

• 4 tablespoons (1/2 stick) butter
• 1 large onion, chopped
• Salt and black pepper to taste
• Large pinch of saffron threads
• 10 whole cardamom pods, preferably 5 white or green and 5 black
• 5 whole cloves
• 1 cinnamon stick
• 1 tablespoon peeled and minced or grated fresh ginger
• 1 1/2 cups basmati rice
• 3 cups chicken stock, preferably homemade (page 160)
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• 1/4 cup slivered blanched almonds, optional

1. Put 2 tablespoons of the butter in a deep skillet, flameproof casserole, or wide saucepan with a lid.
2. Turn the heat to medium-high and wait a minute or so.
3. Add the onion, along with some salt and pepper, and cook, stirring occasionally, until the onion softens without browning, 5 to 10 minutes.
4. Add the spices and cook, stirring, for another minute.
5. Add the rice and cook, stirring occasionally, until it is glossy and all ingredients are well combined, 2 or 3 minutes.
6. Add the stock, chicken, and some more salt and pepper and bring to a boil; cover and adjust the heat so the mixture simmers.
7. Cook, undisturbed, for about 25 minutes, then check.
8. When the chicken and rice are both tender and the liquid has been absorbed, turn the heat off and re-cover.
9. (If either chicken or rice is not quite done, add a littleno more than 1/2 cupboiling water and re-cover with the heat still on.)
10. Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat.
11. Add the almonds if youre using them (if youre not, simply melt the butter) and brown them very lightly, just for 3 minutes or so.
12. Pour this mixture over the biryani, sprinkle with a bit more salt, and re-cover; let rest for another 2 or 3 minutes.
13. (You can keep the dish hot at this point in a 200F oven for up to 30 minutes without sacrificing its quality.)
14. Take the pot to the table, uncover, and serve.

butter, onion, salt, threads, cardamom pods, cloves, cinnamon, ginger, basmati rice, chicken stock, chicken, slivered blanched almonds

Taken from www.epicurious.com/recipes/food/views/chicken-biryani-386413 (may not work)