1 Rinse the rice: In a bowl of water, swirl the rice together with your fingers a number of occasions. Tip the rice right into a fine-mesh strainer. Refill the bowl with water, then add the rice again in and swirl once more — the water ought to be clear now. If so, tip the rice again into the strainer and depart to empty till wanted. If the water was not clear, repeat rinsing with contemporary water till the water is evident.
2 Prepare the rooster: Cut every thigh in half alongside the bone; the items will likely be uneven in measurement with the bone in a single half. Sprinkle the rooster throughout with salt and pepper.
three Sear the rooster: In a big Dutch oven or heavy pot over medium warmth, warmth the oil. When it’s scorching, add the rooster, pores and skin facet down. Cook for five minutes with out disturbing. Turn the rooster and prepare dinner the opposite facet for four minutes. Transfer to a bowl. Discard all however 2 tablespoons fats from the pan.
four Cook the onion and spices: Add the onion and ginger to the pot and switch the warmth to medium-low. Cook, stirring typically, for eight minutes, or till they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute extra.
5 Add the rice and seared rooster: Add the rice to the pan and stir it into the onion and spices.
Return the seared rooster to the pan, together with any juices which have accrued within the bowl. Turn the rooster within the spices so the items are coated throughout.
Add the cinnamon, bay leaf, raisins, and water.
6 Cook the biryani: Bring the water to a boil, then decrease the warmth and canopy the pan. Simmer for 18 minutes, or till the rice is tender and the rooster is cooked by means of. Remove the pan from the warmth; put aside for five minutes.
7 Toast the almonds: In a dry skillet over medium warmth, toast the almonds, shaking the pan typically, for five minutes or till they’re fragrant. Chop coarsely.
eight Serve the biryani: Remove the bay leaf and cinnamon stick from the rice. Sprinkle the dish with almonds and cilantro.