America’s Test Kitchen’s Chicken Biryani

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Yield: 6 servings Ingredients GARNISH & SAUCE ½ teaspoon saffron threads, crumbled 3 tablespoons warm water 1 cup plain whole-milk yogurt 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 1 garlic clove, minced ¼ teaspoon table salt ¼ teaspoon pepper BIRYANI 6 tablespoons unsalted butter 2 cups thinly sliced onion 1 ¼ teaspoons table salt, divided, plus salt for cooking rice 1 cinnamon stick 2 teaspoons cumin seeds 2 cups basmati rice ⅓ cup dried currants 908 grams (2 lbs) boneless, skinless chicken thighs, trimmed and cut into 1 ½” chunks ½ teaspoon pepper 1 jalapeno chile, stemmed, seeded, and minced 1 tablespoon grated fresh ginger 1 tablespoon garam masala 3 cloves garlic, minced ½ cup plain whole-milk yogurt 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro Directions FOR THE GARNISH AND SAUCE: Combine saffron and water in bowl and set aside. Combine yogurt, cilantro, mint, garlic, salt, and pepper in second bowl and set aside. FOR THE BIRYANI: Set fine-mesh strainer in medium bowl. Melt butter in 12” non-stick skillet over medium heat. Add onion and cook, stirring often, until dark brown, 11 to 14 minutes. Transfer onion to prepared strainer and press with spatula to squeeze out excess butter (reserve butter). Spread onion on small plate and sprinkle with ¼ teaspoon salt. Set aside onion and butter (do not wash skillet). Meanwhile, bring 12 cups water, cinnamon stick, and cumin seeds to boil in large saucepan over high heat. Add rice and 1 tablespoon salt and cook, stirring occasionally, until tender, about 10 minutes. Drain rice in fine-mesh strainer. Return rice to saucepan and stir in currants, reserved butter, and ¼ teaspoon salt; cover and set aside. Combine chicken, pepper, and remaining ¾ teaspoon salt in now-empty skillet and cook over medium-high heat until browned and cooked through, about 10 minutes. Stir in jalapeño, ginger, garam masala, and garlic and cook until fragrant, about 1 minute. Off heat, stir